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“Party Vegan” Halloween Menu

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Vegan Planet: “Party Vegan” Halloween Menu

Thursday, October 14, 2010


“Party Vegan” Halloween Menu

With Halloween just around the corner, I wanted to share some of my favorite Halloween ideas.  I’ve always enjoyed making food that fits the occasion, and few occasions are more fun to cook for than Halloween.  Even when I’m not throwing a special Halloween party, I like to make a special “orange and black” dinner on Halloween “just because.”

Below is the Halloween menu from my new book Party Vegan. As you can see, each menu item is orange and black, which looks positively “spook-tacular” (sorry, couldn’t resist) when served together.  Best of all, you don’t need a party to enjoy these recipes since each dish can be enjoyed individually anytime. 

For my own Halloween dinner this year, I’ll be making the Black Bean and Butternut Chili shown above (recipe below) and a batch of these adorable pumpkin muffins. 

To go with the chili and muffins, I’ll also make a tossed salad garnished with black olives and shredded carrots, of course. (By the way, these photos were taken by Tami at Vegan Appetite, who also tested many of the recipes for this book.)

— Menu —
Halloween Boo-ffet
Black Olive Tapenade with Carrot Sticks and Orange Bell Pepper Strips
Black Bean and Butternut Chili
Savory Pumpkin Muffins with Black Sesame Seeds
Black Rice Salad (with grated carrot, diced orange bell pepper, etc.)
Orange-Carrot Cake with Dark Chocolate Icing

Here’s the recipe for the chili:
Black Bean and Butternut Chili
This flavorful chili makes a great centerpiece when served in a large pumpkin shell. You can also serve it in a crock pot on the “keep warm” setting. (This recipe is from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.)
1 small butternut squash, peeled, halved, and seeded
1 tablespoon olive oil
1 medium yellow onion, chopped
1 carrot, finely chopped
1 orange bell pepper, chopped (optional)
1 (14.5-ounce) can crushed tomatoes
2 tablespoons tomato paste
3 1/2 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed
1 chipotle chile in adobo, minced
1 cup apple juice
3 tablespoons chili powder
1/2 teaspoon ground allspice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1. Cut the squash into 1/4-inch dice and set aside. In a large saucepan, heat the oil over medium heat. Add the onion, squash, carrot, and bell pepper, if using. Cover and cook, until softened, about 10 minutes.
2. Add the tomatoes, tomato paste, black beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, and salt and black pepper to taste. Bring to a boil, then reduce the heat to low. Simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.
3. Uncover and simmer about 10 minutes longer. Serve hot.

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OK, I thought I had a menu planned for my late October book club meeting (I'm hosting for the first time) but now I'm re-thinking everything. It would be so cool to have a Halloween themed menu! Thanks for the inspiration. :)
That sounds like a wonderful menu. I always make chili on bean and butternut squash sounds like a great variation.
I love Halloween and Halloween menus!
I made that chili last year for Halloween and it was delicious! Carnivorous hubby loved it too.
The best of Halloween is the party and the food ^^
Tapenade and carrot sticks - such a cute and simple idea! Thanks for all the inspiration!
Robin, you are my hero!
My copies of "Party Vegan" and "Vegan Unplugged" just arrived from Amazon! I can't wait to delve into both of them.
My husband made the Black Bean and Butternut Chili for lunch today and doubled the recipe so we can take it to a block party this afternoon. It is delish!!! I will be having this year round, not just at Halloween. I'm so glad I bought a copy of "Party Vegan"!! (I'm also going to make the chili, along with the other Halloween menu items from the book, for a book club meeting on Monday. Today was a "test run".)
I'm a college student, and I just made this chili in a double batch for a party with my omnivore friends. I had to leave for a few hours, and when I came back, several people begged me to give them some of the (very few) leftovers! Some total strangers even wandered into the dorm and raved about the chili samples. It was absolutely delicious, and I want to drive back to the store and try it all over again right now. Thank you so much for sharing this recipe!
Book club reviews of the "Boo-ffet" are in and it's unanimous- DEE-LISH-OUS!!! Everyone wanted the recipes; I'll be e-mailing the link for the chili recipe to the entire book club. My husband and I made everything on the menu except for the cake. (I'll be posting pictures later today.) I had my copy of "Vegan Planet" out and a few people are planning to buy it.

I've posted the pictures from my very own "Boo-ffet"! Everything was so delicious, thanks to Robin's fantastic recipes.
Thanks, Kim. Your "boo-fet" looks "spook-tacular" -- glad the recipes in Party Vegan could help!
I liked this chili, too! Thanks for sharing the recipe! I wrote about it here with my changes:
Nowhere near Halloween now, but I made the cake yesterday and it is fantastic! I adore the icing a little too much, it's among the smoothest silkiest I've ever made. A refreshing version of carrot cake, I wrote a bit about it here:
Thanks for sharing, Vegan Solo. So glad you liked the cake! It looks great in your photos. Carrot cake with chocolate icing knows no season -- it's wonderful anytime of year! :)
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