Monday, October 31, 2011

Spooky Halloween, Pumpkin Seeds, Mummies and the End of MoFo

I can't believe MoFo 2011 is over! I set a goal to blog every day and I met my goal! It feels good!

Well, here we are- Halloween- my favorite holiday of the year!  you know, that wonderful fall holiday, although in the North East we have already had our first major snow storm! Bizarre!










This year we carved pumpkins, roasted pumpkin seeds and had a spooky Halloween lunch featuring mummies.
















The kids are heading out trick or treating tonight and I get to stay home and hand out candy for the first time since they were born as they are finally old enough to go out by themselves!

I experimented with pumpkin seeds this year. Instead of the traditional lightly oiled and salted seeds I went for a little different take- one savory and one sweet.

So, cheers to my fellow MoFo bloggers and a Happy Halloween to all!

Savory Pumpkin Seeds

Pumpkin seeds, cleaned and dried
Earth Balance Vegan Buttery Spread melted (about 1 tbsp per 1 medium size carving pumpkin's seeds)
Vegan Worcestershire sauce (about 1 tbsp per 1 medium size carving pumpkin's seeds)
















Pour the melted Earth Balance over the pumpkin seeds. Add the Worcestershire sauce and stir. Place in an even layer on a baking sheet and bake at 275 degrees until nicely browned. This took about 20 minutes for two pumpkins worth of seeds. Make sure you check and stir them often (about every five minutes).

Sweet Pumpkin Seeds

Pumpkin seeds, cleaned and dried
Earth Balance Vegan Buttery Spread (about 1 tbsp per 1 medium size carving pumpkin's seeds)
Sugar  (about 1 tbsp per 1 medium size carving pumpkin's seeds)
Cinnamon (about 1 1/2 tsp per 1 medium size carving pumpkin's seeds)
Nutmeg (about 1/2 tsp per 1 medium size carving pumpkin's seeds)
















Pour the melted Earth Balance over the pumpkin seeds. Add the sugar, cinnamon and nutmeg. Place them in an even layer on a baking sheet and bake at 275 degrees until nicely browned. This took about 20 minutes for two pumpkins worth of seeds. Make sure you check and stir them often (about every five minutes).

Mummy Dogs

1 can Pillsbury crescent roll dough
10 vegan hotdogs (I used Tofurkey brand)
Mustard and/or ketchup (optional)
















Preheat the oven to 375 degrees.

Unroll the crescent dough and divide into four equal rectangles.  Close the perforations on each rectangle. With a sharp knife cut each rectangle into ten equal thin strips.  Wrap each dog like a mummy leaving space for a "face".  

Bake at 375 for about 17 minutes or until golden brown.  Remove from the oven and put mustard or ketchup "eyes".  

Serve.



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