Healthy(ish) Halloween Snacks

Here are 5 treats you’d love to try out for you and your family this Halloween. They’re fun and easy to make!

Eyeball Skewers

theveggiewifey
Mini mozzarella with olives, and mozzarella stuffed cherry tomato skewers
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Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Mini metal skewer sticks
  • Fruit scooper
  • Knife

Ingredients
  

  • 170 grams Italian pesto mozzarella from Marks and Spencer Food
  • 170 grams Cherry tomatoes
  • 5 Pitted green olives
  • 5 Pitted black olives
  • Pesto sauce optional
  • 1 packet Candy eyes available at a baking store

Instructions
 

  • With each mini mozzarella, use the fruit scooper and carve out a shallow hole in the middle
  • Cut a thin slice of a green olive and place it in the shallow hole of the mini mozzarella
  • Cut a thin slice of a black olive and place it in the middle of the green olive. You can cover the entire center of the green olive using the black olive so it looks like an eyeball pupil.
  • With each cherry tomato, use a sharp knife to carve out a shallow hole in the center.
  • Stuff the cherry tomato with mozzarella, and place a candy eye in the center
  • Alternate these two on a metal skewer and serve with a drizzle of pesto sauce
Keyword Cheese, Tomato
Tried this recipe?Let us know how it was!
Mini mozzarella with olives, and mozzarella stuffed cherry tomato skewers

Spooky Spiders (vegan)

theveggiewifey
Date and peanut butter bliss balls in the shape of spiders
No ratings yet
Prep Time 20 mins
Resting Time 30 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 10 people

Equipment

  • Food Processor
  • Sharp knife

Ingredients
  

  • 200 g Pitted Dates
  • 2 tbsps Peanut Butter It is completely your choice for unsweetened, or sweetened. I used one with chia seeds inside. You can add 1 tbsp more if you like a more peanuty flavour
  • 50 ml Oat Milk
  • 50 g Cashew Nuts or pine nuts
  • 2 tbsps Cocoa powder
  • 1 cup Ground nuts your choice of nuts or seeds as the coating of the spider body
  • 1 packet Mini pretzels the top shape cut to use as the spider legs
  • 1 packet Small candy eyes

Instructions
 

  • Place all the ingredients in a food processor
  • Blend and place in a container. Store in the fridge for 30 minutes
  • Cut the pretzels for the spider legs, and keep aside
  • Take out the container from the fridge and roll a teaspoon size ball, and a tablespoon size ball
  • Roll the teaspoon size ball in the cocoa powder, and the tablespoon size ball in the cup of ground nuts
  • Place the two bliss balls together and poke the pretzels around the tablespoon size ball (make sure there are 8 legs)
  • You can add the candy eyes for extra decoration
  • Serve as an appetizer or dessert!
Keyword Dates, Nuts
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Graveyard Granola Parfait

theveggiewifey
Dark chocolate covered granola with greek or vegan yoghurt
No ratings yet
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Dessert
Cuisine American
Servings 6 people

Equipment

  • Single serve cups
  • Pot
  • Metal bowl
  • Spatula
  • Spoon
  • Toothpick

Ingredients
  

  • 1 bar dark chocolate melted
  • 1 packet store bought granola you can make it yourself at home using oats, a bit of flour, blueberries, nuts and maple syrup
  • 1 tub yoghurt whipped. You can use vegan coconut yoghurt or greek if you like
  • 1 packet mini digestives
  • 1 packet vegan gummy worms optional

Instructions
 

  • Melt the dark chocolate by placing squared pieces into a metal mixing bowl, and placing that bowl over a boiling pot of water. The steam should melt the chocolate. There should be no direct heat or else the chocolate will burn. Take a tablespoon of dark chocolate and place it in a small bowl. This will be your for RIP decor. Keep aside.
  • Place enough granola in the larger melted dark chocolate mixing bowl, to cover 6 of of your serving cups (only as the final, top layer). Mix throughly
  • Start by layering your serving cups with whipped yoghurt, then a layer of packet granola, and repeating until you reach the top
  • Add the dark chocolate covered granola as the top layer
  • Using the toothpick, write RIP on the mini digestives with the tablespoon of melted dark chocolate you kept aside
  • Decorate the serving cups with the digestive RIP and gummy worm
  • Serve immediately, or the chocolate will freeze and it will be hard to eat.
Keyword Granola, Yoghurt
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Halloween Ramen

theveggiewifey
Vegan ramen that is scary delicious
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2 people

Equipment

  • 2 saucepans
  • Chopping Board
  • Sharp knife

Ingredients
  

For The Soup Base

  • 2 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 shallot minced
  • 2 cups hot water
  • 1 tbsp tomato paste
  • 2 tbsps miso paste
  • 1 handful wakame seaweed
  • 1 handful nameko mushrooms
  • 1.5 tbsps mushroom stock powder
  • 2 cups oat milk
  • 1 tsp gochugaru flakes (korean chilli flakes) add more if you can handle more spice
  • salt to taste
  • 2 cups boiled rainbow soba noodles (ramen)

For The Toppings

  • 2 mushrooms carved and painted with liquid food colouring
  • 1 handful pok choy boiled/steamed
  • 2-3 slices eggplant lightly steamed, and with candy eyes
  • 2 slices carrots shaped into a pumpkin

Instructions
 

  • Boil the ramen and keep aside
  • In a saucepan over medium to high heat, add the shallots and fry until fragrant
  • Add the garlic and ginger. Fry until fragrant
  • Add the tomato paste, and miso paste. Stir for about 1 minute
  • Add the 2 cups of water, seaweed and nameko mushrooms. Switch the gas to simmer and cover for 5 minutes.
  • Take the lid off, add the oat milk, chilli flakes, salt and mushroom stock powder.
  • Place the lid back on. Let it simmer for about 5 more minutes before taking it off the heat.
  • In a large, wide bowl, add this soup base. Then add the ramen. Decorate with your toppings.
  • Serve hot!
Keyword Halloween, Mushroom, Oat Milk, Ramen
Tried this recipe?Let us know how it was!

Beastly Baos (vegan steamed buns)

theveggiewifey
Veggie stuffed beast baos that are supremely soft: Mummy Bao, Jack-O'-Lantern Bao, Frankenstein Bao, Black Cat Bao, Pumkin Bao and Ghost Bao
No ratings yet
Prep Time 1 hr
Cook Time 15 mins
Resting Time 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine Chinese
Servings 5 people

Equipment

  • Mixing bowls
  • Sharp knife
  • Chopping Board
  • Mat
  • Rolling Pin
  • Large steamer

Ingredients
  

For The Stuffing

  • 7 pieces baby bok choy minced
  • 5 pieces hard tofu minced
  • 4 pieces brown button mushrooms minced
  • 3 tsps mushroom stock powder
  • 1 handful dehydrated nameko mushrooms
  • 1 cup hot water
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 tsp black fermented beans
  • 3 tbsps soy sauce
  • 1 tbsp sushi seasoning
  • 1 tbsp dried chilli optional if you want it extra spicy
  • 1.5 tsps brown sugar
  • 1 tsp Chiu Chow Chilli Oil

For The Bao (measurements only for 1 colour)

  • 60 g all-purpose flour
  • 1 tsp sugar I used brown sugar
  • 32 g water
  • 1 tsp active dry yeast
  • 2 drops liquid food colouring
  • 2 + 1 tbsps sesame oil 2 tbsps for cooking, 1 tbsps for marination

Instructions
 

For The Bao

  • Mix the active yeast, in the water, and add the food colouring. Set aside
  • Stir the sugar in the flour, then add the yeast mixture
  • Gently knead into dough. If it is too dry, add a little more water. If it is too wet, add a little more flour.
  • Roll the dough into a ball. Let is rest for 10-15 minutes in a covered bowl.
  • Repeat this with however many colours you would like to create your baos. I made 6 colours (yellow, orange, white, black, green and purple)

For The Stuffing

  • In a bowl, add the dehydrated nameko mushrooms with 2 cups of water and the mushroom stock. Set aside.
  • In another bowl, add the chopped veggies, and marinate with the soy sauce, sushi seasoning and sesame oil. Set aside
  • In a saucepan over medium heat, add the oil and let it heat up
  • Add the shallots, and stir until fragrant
  • Add the garlic, dried chilli and black beans. Stir for another minute.
  • Add the hydrated nameko mushrooms from the water bowl, and keep the water aside. Stir in the mushrooms until dry.
  • Mix in the mushroom stock water and let the mixture simmer for about 3-4 minutes.
  • Add the sugar, and chilli oil. Mix until the texture is dry.
  • Take it off the heat to cool. Once it's cool, it's ready to use for stuffing the baos.

Making The Baos

  • Follow my IGTV video for a tutorial on how I stuffed the baos, and made beastly shapes with them.
  • Once you've finished creating your masterpieces, let it rest covered for about 10 minutes to proof a little more.
  • Place in a steamer for 10-15 minutes.
  • Switch off the steamer and let the baos sit for 5 minutes in the steamer, with the lid still on. This prevents it from deflating.
  • Serve hot!
Keyword Baos, Halloween, Mushroom
Tried this recipe?Let us know how it was!

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