VeganMoFo: Nadia G. e Treats Halloween: Eyeballs, Panini bara e Witch Fingers

Ciao Ragazzi e Ghouls! Gli “V” Parola continua la sua celebrazione VeganMoFo, il mese di cibo vegan, con il suo tema, “Se televisivi Celebrity Chef andati Vegan.” Oggi abbiamo Nadia G. of Cooking Channel’s Bitchin di Nadia G’ Cucina and some of her favorite Halloween recipes.

Come molti di voi sanno, Nadia G. e Bitchin’ Kitchen hold a special place in my heart. Not only do I love the show but Nadia and the rest of the BK Crew are great people – really nice and so much fun!

Me in my TSAKETA shirt with my BK Swag.

They hold a SupperClub Challenge every week and always welcome my vegan versions of Nadia’s recipes. I’ve posted quite a few of them here on the blog: Sartu di Patate, Balsamic BBQ Ribs, Puttanesca Panzarotti, Gluten-Free Pumpkin Gnocchi with Spiced Butter Sauce in Lemon Cashew Cream, No-Bake Cream Cheese and Peanut Butter Pie with Chocolate Whipped Cream, e Seitan Steak with Beurre Blanc Sauce with Oven-Baked French Fries.

I was also honored last year to be one of 5 winners nation-wide and have my recipe for Tofu Piccata published in Nadia G.’s 2nd cookbook, Cookin’ Per problemi.

I keep the cookbook open to MY recipe on my kitchen island to inspire me to work on my own cookbook (So, SO!)


Last year I also veganized some of Nadia’s Halloween dishes and I posted the pictures on Facebook but never blogged the recipes. Given my VeganMoFo theme and the fact that Halloween is less than 2 settimane di distanza, it seemed a good time to do that now.

You should also check out Nadia G.’s Bitchin’ Halloween Bash that is airing on The Cooking Channel. There are lots of great recipes for your Halloween party and if they aren’t already vegan (because Nadia does make a lot of vegan dishes), they may be vegetarian and/or easy to veganize.

Qui ci sono 3 Halloween recipes that I made last year. They are all vegan but please note that 2 of them are NON senza glutine. These treats are really fun and easy to make. Trick or Treat!

Mozzarella Eye Balls with “Blood” Salsa

Nota: this recipe contains gluten because of the deli slices

4 large green olives stuffed with pimento

2 blocks of vegan mozzarella cheese

8 slices vegan deli slices

Your favorite jarred salsa (or make your own)

Slice the olives into disks about ¼ inch each. With a cookie cutter, cut rounds out of the vegan cheese blocks. Place an olive dish in the center of each cheese round and with a paring knife, trace around it.

Cut out a chunk of the cheese from the outline so that the olive can fit inside.

Wrap the vegan deli slices around the cheese round eyeball. You may need to hold them in place with toothpicks. Repeat with the rest of the cheese rounds.

Fill bowls with the salsa and carefully place your eyeballs…well, 2 of the eyeballs you made…into each bowl. In alternativa,, you can fill a large bowl with salsa and lots of eyeballs to stare at your guests. Lookin’ buono, eh?

Double Decker Coffin Sandwiches

Nota: this recipe contains gluten. It can be made gluten-free by using gluten-free bread and cookies.

1 cup pesto

1 loaf Pumpernickel bread, sliced or 6 thick slices

1/2 tazza di maionese vegan

1 cup almond slivers, tostato

1 cup Alfalfa sprouts

4 McIntosh apples, sliced 1/4″ thick

1 package vegan chocolate cookies

Cut the pumpernickel slices into coffin shapes. Su una fetta di pane, spread some mayo and some pesto. Sprinkle a few toasted almond slivers on top of the pesto. Add a few Alfalfa sprouts and a layer of sliced apples.

Place a second coffin-shaped bread slice on top and repeat the process for another layer. Top it off with a third slice of bread. Repeat to make a second sandwich. Each sandwich is big enough to feed to 2 people but if you want one per person, doppio della ricetta. I also added a small plastic skeleton in my sandwich because an empty coffin isn’t any fun.

To make the grass and the “dirt” for the coffin, add a layer of Alfalfa sprouts onto a platter. Crumble the chocolate cookies and place them on a platter. Arrange the coffin sandwiches on top of the “dirt.” Stick a small spoon in the dirt to act as a shovel. Your guests will really dig this dish!

Witch Fingers

Nota: this recipe is gluten-free.

1 cup vegan butter at room temperature

1 tazza vegan formaggio cheddar

1 cup vegan grated parmesan cheese or nutritional yeast

1 ½ cups chickpea flour

1 ½ cucchiaino. lievito in polvere

1 cucchiaino. paprika

½ cucchiaino. pepe di Caienna

Pepe nero

Sale kosher

Raw skinless almond slices

Preriscaldare il forno a 350 gradi. Combine the butter, farina, lievito in polvere, paprika, and cayenne in a food processor.

Sprinkle some extra flour on a smooth surface. Remove the mixture from the food processor and shape into a tube. Break the tube into pieces about 2 inches each. Roll each piece into a thin tube. Pinch the tube slightly in the middle to make it look like a finger. Look at your own fingers for a guide but pretend you are a hundred years old.

Using a toothpick or a fork tine, draw on knuckle lines. On the end of each tube, add the almond, pointy side up so that it looks like a finger nail. Arrange the fingers on a baking sheet, sprinkle with salt and pepper and bake for 20 minutes or until they start to turn golden brown. Togliere dal forno e lasciare raffreddare. Be careful when you’re eating these – keep track of whose fingers you’re chewing on.

Serve these creepy noms at your Halloween party and have a scary good time. Beware….uh, Voglio dire, Godere!

Gli “V” Parola: Ditelo. Mangia. Live it.

(Visitato 2,707 volte, 1 Visite oggi)

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9 Le risposte alla VeganMoFo: Nadia G. e Treats Halloween: Eyeballs, Panini bara e Witch Fingers

  1. JustBloggs Settembre 26, 2013 a 10:22 pm #

    Looks fabulous – I’ve added it here!

    • Rhea Settembre 27, 2013 a 12:18 su #

      Grazie! Bitchin’ Kitchen has so many great ideas and so much fun to veganize!

      • JustBloggs Settembre 28, 2013 a 6:48 su #

        Feel free to add ideas and/or pics to the Facebook sites Vegan Halloween, Vegan Easter and Vegan Christmas!

  2. Rhea Parsons Ottobre 27, 2012 a 7:27 su #

    Oh, I didn’t read it as a complaint. I’ve gotten this reputation for making gluten-free vegan food and I actually feel guilty when I make something that isn’t 🙂

  3. Anonimo Ottobre 27, 2012 a 7:24 su #

    I understand. I didn’t mean to complain. 🙂

  4. Rhea Parsons Ottobre 27, 2012 a 6:48 su #

    Oops, I meant the sandwich would be gluten-free if GF bread was used.

  5. Rhea Parsons Ottobre 27, 2012 a 6:47 su #

    Thanks Kelly but the creativity is all Nadia. I just veganized it.

    Anonimo – There is no soup recipe here. I think you’re talking about the eyeballs in the salsa. I said in the post that 2 out of the 3 recipes here contained gluten.

    My blog is a MOSTLY gluten-free blog for the past 2 years that I’ve eaten that way to help my autoimmune disorders (not celiac) but once in a while I make something that has gluten for my husband.

    The sandwich, a proposito, would be gluten if a different bread was used and the witch fingers are gluten-free. Grazie.

  6. Anonimo Ottobre 27, 2012 a 3:13 su #

    I have to say that I am a bit disappointed; not because I don’t like the soup recipe but because it’s not gluten free. I saw the image and thought: “Wow, are those deli slices? I’ve never had a vegetarian version of those. I wonder how she’s going to do that.” – Only to find out that they contain gluten. 🙁 As someone suffering from celiac disease, I guess I’ll have to stick to your awesome vegetarian sausage recipes for now.

  7. kelly g. Ottobre 24, 2012 a 11:45 su #

    I love this! I wish I was half as creative, Rhea. The witch finger are awesome – the fingernails especially creep me out!

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