VeggieJeva

Vegan Jamón con Piña

Karla — Tue, 26 Nov 2024 20:52:36 +0000

Vegan jamón con piña reimagines Puerto Rican Christmas flavors with soy-based smoked ham, caramelized pineapple slices, sweet pineapple syrup glaze, and festive maraschino cherry garnish.

Vegan | Gluten-free

In Boricua homes, the holiday season is all about celebrating with loved ones around a table filled with sabores criollos. One dish that always stands out is jamón con piña. This classic centerpiece combines sweet and savory notes, with grilled ham glazed in sticky pineapple syrup, topped with caramelized pineapple slices and festive maraschino cherries. It’s the kind of dish that brings warmth to any gathering.

But what if you could capture all the magic of jamón con piña in a vegan version? It’s time for yet another #VeganizedPuertoRican! Smoky, sweet, and every bit as festive as the original, this plant-based twist pays homage to tradition while aligning with a kinder way of eating.

The making of: Vegan Jamón con Piña

This vegan jamón con piña is the perfect addition to your holiday spread, pairing beautifully with Puerto Rican staples like arroz con gandules or pasteles. It’s a celebration of tradition, love, and the joy of sharing delicious food with the people who matter most.

To reimagine jamón con piña, I turned to the only available one-piece vegan smoked ham available in Puerto Rico; this is the brand that I use, but if you live somewhere else with more options feel free to explore. This product works so well because it’s compact, has an accurate texture, is pre-seasoned, and doesn’t fall apart while grilling it.

The other ingredients that you’ll need is canned pineapple rings and maraschino cherries for a pop of color. Everything is tied together with a glossy pineapple syrup glaze made from pineapple juice, brown sugar, and a touch of warm cloves, completing the festive and classic look of this beloved dish.

Whether you’re vegan, transitioning to plant-based eating, or simply curious about trying something new, this recipe invites you to savor the holidays in a way that’s as compassionate as it is flavorful.

¡Feliz Navidad y buen provecho!

Notes:

As I mentioned above, options for a whole vegan smoked ham are limited to 1 in Puerto Rico, so unfortunately there’s no soy-free version for this recipe.
If you can’t find the ham, you can also use smoked tofu or any other vegan meat alternative that offers the texture and savoriness of ham.

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Vegan Jamón con Piña

Rating: 5.0/5
( 1 voted )

Serves: 2-8 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

200g vegan smoked ham (enough to make roughly 6-8 ⅛ inch slices)

6-8 slices of canned pineapple rings

¼ cup pineapple juice (from the canned pineapple)

⅛ -¼ cup brown sugar

Handful of cloves

6-8 maraschino cherries

Optional: vegan butter or sprayable olive oil

Procedure

Start by slicing your soy-based smoked ham into approximately ⅛-inch slices, aiming for about 8 slices. If you'd like to make more, feel free to adjust, but keep in mind you’ll also need enough pineapple slices to pair with them. Since this ham is already seasoned, I’m skipping that extra prep—but if you’re using a different brand, you might want to marinate or season it to your taste.

Next, separate the pineapple slices from their juice if using canned, and set the slices aside for grilling. Reserve the juice to make the glaze.

To prepare the syrup, combine the pineapple juice and brown sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens slightly into a rich glaze.

Heat a grill pan or regular skillet over medium-high heat, and melt a little vegan butter. Grill the pineapple slices until they’re golden and caramelized on both sides. Remove the pineapple and set aside.

In the same pan, grill the ham slices on medium heat until golden and slightly crisp on both sides, aiming for those grill marks.

Once the ham slices are ready, lower the heat and place a grilled pineapple slice on top of each ham slice. Garnish each with a maraschino cherry in the center of the pineapple ring.

Finally, pour the prepared syrup over the ham and pineapple, allowing everything to caramelize for about 1–2 minutes.

Serve warm alongside your favorite Puerto Rican holiday dishes—I’ll be enjoying mine with arroz con gandules, pasteles, and a fresh slice of avocado. ¡Buen provecho y felices fiestas! ENJOY!

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Apple Pie Tortilla Cups

Karla — Fri, 01 Nov 2024 14:00:00 +0000

These Apple Pie Tortilla Cups are crisp, golden shells filled with warm, spiced apples—a quick, delicious dessert ready in just 20 minutes with a handful of simple ingredients!

Vegan | Gluten-free | Soy-free

When it comes to desserts that feel like a warm hug, apple pie is always a top contender. But what if you could enjoy all the comforting flavors of this timeless treat in a bite-sized, crispy, and effortless way? Enter Apple Pie Tortilla Cups: a 20-minute recipe that delivers big on flavor with just a handful of pantry staples. Whether you’re hosting a gathering or treating yourself to a cozy moment, these cups will hit the spot.

These Apple Pie Tortilla Cups are everything you want in a dessert: comforting, crispy, and perfectly spiced. They’re also wonderfully versatile—play around with the fillings and toppings to make them uniquely yours. Hosting a party? Double the recipe and watch them disappear in minutes. Craving a midnight snack? They’re easy enough to whip up whenever the mood strikes.

The making of: Apple Pie Tortilla Cups

One of the things I love most about this recipe is how approachable it is. Flour tortillas transform into crisp, golden-brown shells that cradle a homemade cinnamon-rosemary apple filling, creating a delightful contrast between the crunchy exterior and the soft, spiced apples. Best of all, this dessert comes together effortlessly with a handful of simple ingredients: small flour tortillas, your favorite apples (Gala or Honeycrisp work best), brown sugar, ground cinnamon, vegan butter and a touch of rosemary for freshness. For an extra treat, top them off with vegan whipped cream, caramel sauce, or chopped nuts—because a little indulgence goes a long way.

This recipe is proof that you don’t need to spend hours in the kitchen to create something memorable. Each bite of these Apple Pie Tortilla Cups delivers the nostalgia of a classic dessert with a modern, quick-to-make twist. I hope you give them a try and find as much joy in making (and eating) them as I do.

If you make this recipe, let me know how it turned out in the comments below or tag me on social media—I’d love to see your creations!

Notes:

For a gluten-free recipe, use gluten-free flour tortillas. I wouldn’t recommend using corn tortillas as they won’t hold their shape.

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Apple Pie Tortilla Cups

Rating: 5.0/5
( 1 voted )

Serves: 3-6 Prep Time: 8 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Tortilla Cups:

3 8in or 10in flour tortillas

1 tbsp vegan butter, melted

2 tbsp brown sugar

2 tsp ground cinnamon

Apple Filling:

4–6 Gala apples, diced into small cubes

1 tbsp freshly squeezed lemon juice

2 tbsp vegan butter

2–3 tbsp brown sugar

1 tbsp ground cinnamon

½ tbsp ground cloves

½ tbsp ground nutmeg

Optional: 2 tsp fresh rosemary

Procedure

Tortilla Cups:

Preheat your oven to 400°F. Lay the tortillas on a flat surface, brush both sides with melted vegan butter, and sprinkle them with a mixture of brown sugar and cinnamon. Cut each tortilla into quarters.

Lightly grease a muffin pan and cross two tortilla pieces in each muffin cup to form the base of your tortilla cups. Bake for 10–15 minutes or until golden and crispy. While the cups bake, prepare the filling.

Apple Pie Filling:

Toss the diced apples with lemon juice, melted butter, brown sugar, cinnamon, cloves, and nutmeg.

Then heat a skillet over medium heat, add the apple mixture, and sauté for 3–5 minutes until the apples are tender and caramelized. For an refreshing twist, stir in fresh rosemary if desired.

Assemble and Serve:

Remove the tortilla cups from the oven and let them cool slightly.

Spoon the apple filling into each cup until about ¾ full.

Top with your favorite finishing touch, such as coconut whipped cream, and ENJOY!

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Blood Splatter Orange Cheesecake Trifle (Dexter)

Karla — Sat, 26 Oct 2024 14:30:00 +0000

Nothing says Dexter like a Blood Splatter Orange Cheesecake Trifle perfect for your Halloween party!

Vegan | Soy-free | Gluten-free option available in the recipe notes

When it comes to Dexter, we think of Miami, crime scenes, and blood splatter analysis – not exactly the usual inspiration for a dessert! But for fans of this dark, edgy show, this vegan Blood Splatter Orange Cheesecake Trifle will bring all the deliciously sinister vibes of your favorite crime drama straight to the dessert table. This plant-based treat combines layers of citrusy orange-olive oil cake, creamy vegan orange cheesecake filling, and an eerie “blood” orange syrup that adds the perfect finishing touch of Dexter-worthy drama. The final touch? A generous topping of fluffy vegan whipped cream.

Perfect for Halloween, a Dexter watch party, or just when you want a dessert that’s wickedly indulgent, this trifle will have your guests coming back for more – no forensic analysis required!

Blood Splatter Orange Cheesecake Trifle

One of the highlights of this trifle is the orange-olive oil cake, which is a delightful adaptation of my original lemon-olive oil cake recipe. While the original version delivered a zesty, tangy punch with lemon, this variation embraces the bright, sunny flavors of orange, perfectly capturing the vibrant, tropical feel of Miami—the setting of Dexter. The olive oil adds a richness and moist texture to the cake, balancing the citrus beautifully. This cake layer forms the heart of the trifle, providing a fragrant, soft base that soaks up the vegan cheesecake filling and blood orange syrup, creating a truly indulgent and harmonious flavor experience.

Whether you’re a die-hard fan of the show or just looking for a fun, spooky dessert, this recipe delivers on taste, texture, and twisted fun.

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Blood Splatter Orange Cheesecake Trifle (Dexter)

Rating: 5.0/5
( 1 voted )

Serves: 6-8 Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour Nutrition facts: 200 calories 20 grams fat

Ingredients

Orange Olive Oil Cake:

¾ cup olive oil

½ cup unsweetened apple sauce

1 cup unsweetened plant-based milk, I use coconut

2 tbsp fresh orange juice

2 tbsp fresh orange zest

½ tsp pure vanilla extract

1 ½ cup brown sugar

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

Orange Cheesecake filling:

16oz vegan cream cheese

1 ½ cups confectioners sugar

3 tbsp orange juice

1 tsp vanilla extract

Blood-y Orange Syrup:

2 cups sifted confectioner's sugar

2-4 tbsp orange juice

1 tsp vanilla extract

A few drops of red food coloring, oil-based

Other ingredients:

Vegan Whipped Cream

Procedure

Orange Olive Oil Cake:

Preheat the oven to 350 F. Line the bottom of an 8″ or 9″ cake pan with a piece of parchment paper. Generously spray the pan with cooking spray and set it aside.

In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, orange juice, orange zest, almond & vanilla extract, and sugar until the mixture is thick and consistent.

In a separate bowl, combine flour, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet, whisking until the dry ingredients are evenly hydrated and the batter is thick and smooth.

Pour cake into the prepared pan and bake for 50-70 minutes, or until a toothpick inserted in the middle comes out clean.

When done, remove from oven and let cool for about 30 minutes. Then flip the cake onto a cooling rack, and allow it to cool completely.

Orange Cheesecake Filling:

Using a stand or a hand mixer, mix all of the cheesecake filling ingredients on high speed for about 2 minutes.

Once done, transfer the mixture to a bowl, cover with lid, and refrigerate until ready to serve.

Blood-y Orange Syrup:

In a bowl, whisk together sifted powdered sugar, orange juice, vanilla extract, and food coloring.

Adjust orange juice as necessary to achieve a thin glaze for drizzling or pouring over the trifle. The glaze should be smooth with no lumps.

Store in an airtight container. Note: When stored in a refrigerator, this “syrup” will harden as it’s more like a glaze. For serving, allow the mixture to melt at room temperature and remix if separation happens.

Assemble:

Once the cake is completely cooled, decide how you want to assemble the trifle. You can either cut the cake in small cubes, cut it in circles using a cookie cutter, or break it with your hands into medium-sized pieces for a messier look.

Either in a tall glass or whiskey glass, layer the trifle as follows: a drizzle of the blood-y orange syrup, followed by pieces of cake and then cheesecake filling. Repeat that pattern until you reach the top of the glass, and top the trifle with some whipped cream.

Refrigerate until ready to serve, and ENJOY!

Notes

For a gluten-free cake, use gluten-free flour.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Now go ahead and enjoy your sweet, blood-splattered masterpiece – just be careful not to leave any forensic evidence behind!

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Blood Splatter Orange Cheesecake Trifle (Dexter) appeared first on VeggieJeva.

Crystal Lake Martini (Friday the 13th)

Karla — Sat, 26 Oct 2024 14:00:00 +0000

Crystal Lake Martini, a vibrant eerie elixir with a lake-greenish hue that’s as chilling as the Friday the 13th movie itself!

As autumn rolls in and the spooky season approaches, there’s no better time to revisit the classic horror films that shaped generations of fright fans. One of the most iconic among them is Friday the 13th—a film that introduced us to the eerie atmosphere of Crystal Lake and the horrors lurking beneath its still waters.

In honor of this iconic slasher flick, I’ve concocted a cocktail as chilling as the movie itself—the Crystal Lake Martini. This eerie elixir combines the fruity notes of Hendrick’s Grand Cabaret Gin, the vibrant sweetness of melon schnapps, and a zesty kick of lemon juice. It’s the perfect drink to sip on while watching Friday the 13th marathons, whether you’re settling in for a quiet night or hosting a fright night with friends.

Let’s dive into the deep, dark waters of this hauntingly delicious martini.

Crystal Lake Martini

The Crystal Lake Martini is a cocktail that balances the spooky with the sophisticated. Hendrick’s Grand Cabaret Gin adds a fruity complexity, while the melon schnapps lends an otherworldly sweetness—much like the eerie, foggy atmosphere around the lake. Lemon juice brightens things up with a tangy edge, echoing the tension that builds throughout the movie.

Whether you’re a horror movie buff or just looking for a unique cocktail with a story behind it, the Crystal Lake Martini is bound to impress. As you sip, the refreshing flavors will keep you grounded—while the chilling inspiration will keep you looking over your shoulder.

Just remember: whatever you do, don’t go near the water…

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Crystal Lake Martini (Friday the 13th)

Rating: 5.0/5
( 1 voted )

Serves: 1 Prep Time: 5 Minutes Cooking Time: 2 Minutes 2 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 ½ oz Hendrick’s Grand Cabaret Gin

1 oz melon schnapps

2 oz lemon juice

Dash of salt

Garnish: two lemon peels and one blueberry

Procedure

Cut lemon peel into the shape of a cat's eye. Layer a piece on a cocktail pick followed by a blueberry and another lemon peel piece, creating the shape of an eye.

Add all ingredients minus the salt and garnish to a cocktail shaker with ice. Shake well

Strain the contents of the cocktail shaker into a martini glass.

Add the eye-garnish and sprinkle a dash of salt. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

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Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Karla — Sat, 26 Oct 2024 00:29:14 +0000

Inspired by Texas Chainsaw Massacre, these Chainsaw Cauliflower Wings are a spicy alternative for your next movie night or Halloween party.

Vegan | Soy-free | Gluten-free option in the recipe notes

As Halloween approaches, it’s time to spice up your spooky gatherings with a dish that’s both delicious and delightfully eerie. Inspired by the cult classic Texas Chainsaw Massacre, these Chainsaw Cauliflower Wings are a killer, spicy alternative for your next scary movie night or Halloween party. Whether you’re vegan or simply looking to add plant-based options to your spread, these wings will surely impress!

Not only do these wings offer a delicious flavor experience, but they also embody the spirit of the season with their playful nod to horror film aesthetics. The crispy texture and spicy sauce create a satisfying crunch that pairs perfectly with your favorite dips. Plus, they’re simple to make, meaning you can spend less time in the kitchen and more time enjoying the spooky festivities with friends!

Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Cauliflower has become a beloved substitute for traditional chicken wings, offering a healthy, cruelty-free option that packs a punch in flavor. When slathered in the Chainsaw Hot Sauce and roasted to crispy perfection, they’re a tasty treat that even meat lovers will crave. Plus, the name “Chainsaw Cauliflower Wings” brings an ominous twist that’s perfect for any horror-themed gathering.

This recipe is a fun spin on my classic cauliflower wing recipe, which I first shared in 2018. While that version focused on classic flavors, this Halloween-inspired take ramps up the excitement with a fiery sauce and a thrilling theme that’ll elevate your spooky celebrations. Whether you’re a long-time fan of my original recipe or trying this version for the first time, you’re in for a treat that’s both delicious and delightfully macabre!

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Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Rating: 5.0/5
( 1 voted )

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cauliflower Wings:

1 head of cauliflower (approx. 4-5 cups of florets)

½ cup unsweetened plant-based milk

½ cup water

¾ cup all-purpose flour or chickpea flour

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp cumin

1 tbsp of paprika

Salt & pepper to taste

Chainsaw Hot Sauce:

½ cup BBQ Sauce (+ more if needed)

¼ tsp sriracha

2 tsp tabasco

Seasonings: 1 ½ tsp garlic powder, 1 tsp mustard powder, 1 tsp onion powder, and 1 tsp smoked paprika

2 tbsp bourbon whiskey

Other ingredients:

Vegan cilantro sauce or vegan ranch, for dipping

Procedure

Wings:

Preheat oven to 450F. Line the baking sheet with parchment paper.

Chop the cauliflower into florets, “wings” or bite-sized chunks. Rinse them well.

In a large bowl, combine flour, garlic powder, onion powder, cumin, paprika and, salt & pepper.

Add in the water and milk. Whisk until the batter is completely clump-free. It shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't stick to the cauliflower. Taste the batter and decide if you feel like it needs more of one of the spices (ex. More garlic powder, more salt or pepper, etc.).

Then gently toss each florets piece in the batter and coat each piece evenly. Tap off the excess a couple of times on the side of the bowl.

Place the coated florets in an even layer on the parchment-lined baking sheet without overcrowding.

Bake for 25 minutes or until golden and crispy.

While the wings are baking, make the wing sauce.

Chainsaw Hot Sauce:

In a large bowl, combine all of the wing sauce ingredients.

When the wings are done, toss them into the sauce and place them back on the baking sheet to bake for 15 minutes more.

Serve:

Serve the wings with a side of vegan cilantro sauce or vegan ranch, for dipping. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Chainsaw Cauliflower Wings (Texas Chainsaw Massacre) appeared first on VeggieJeva.

Pig’s Blood Spritz Cocktail (Carrie)

Karla — Thu, 24 Oct 2024 23:26:03 +0000

The Pig’s Blood Spritz is a fun and eerie twist on the classic Aperol spritz, with a red hue reminiscent of that unforgettable scene in Stephen King’s Carrie. Mocktail option available in the recipe notes.

When it comes to classic horror films, few scenes are as iconic as the moment in Carrie when a bucket of pig’s blood dramatically cascades down, turning a prom night dream into a nightmare. In the spirit of spooky season and this unforgettable moment, I’ve crafted a cocktail that’s bold, vibrant, and delicious—perfect for Halloween parties or horror movie marathons. Introducing the Pig’s Blood Spritz, a drink inspired by Stephen King’s Carrie, but don’t worry—it’s far more delicious than its name implies.

Of course, no actual pigs were harmed in the making of this recipe, we’re keeping it pg-vegan. This cocktail mixes the bitter-sweet charm of Aperol with the tartness of cranberry juice, topped off with the effervescence of prosecco and soda water. It’s garnished with a slice of orange and fresh mint, making it both refreshing and visually striking—a perfect balance between sinister and sophisticated.

Pig’s Blood Spritz (Carrie Cocktail)

The Pig’s Blood Spritz is a fun and eerie twist on the classic Aperol spritz, with a red hue reminiscent of that unforgettable scene in Carrie. Aperol brings its signature bitter-orange flavor, which is beautifully balanced by the tart cranberry juice. Prosecco and soda water lighten the drink, making it bubbly and refreshing—a party pleaser with just a hint of drama.

So, the next time you’re planning a spooky celebration or simply want a cocktail with a bit of edge, mix up a Pig’s Blood Spritz. Just remember to watch your back—there’s no telling when things might take a turn for the scary!

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Pig's Blood Spritz Cocktail (Carrie)

Rating: 5.0/5
( 1 voted )

Serves: 1 Prep Time: 1 Minute Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2oz Aperol

2oz cranberry juice

1oz fresh blood or Cara Cara orange juice

Optional: edible red glitter

1 splash of sparkling water

3oz Prosecco

Garnish: fresh mint & blood orange slice

Procedure

Fill a cocktail shaker halfway with ice.

Add the Aperol, cranberry juice, and fresh blood orange juice; if desired add the edible glitter as well. Shake well.

To a glass, add ice, a splash of sparkling water, and prosecco.

Pour over the contents of the cocktail shaker.

Garnish with mint and dried/fresh blood orange slice.

Notes

For a mocktail option: use orange soda instead of the Aperol and alcohol-free champagne or sparkling wine.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Pig’s Blood Spritz Cocktail (Carrie) appeared first on VeggieJeva.

Pumpkin King Lasagna (A Nightmare Before Christmas)

Karla — Sun, 20 Oct 2024 15:02:17 +0000

This Pumpkin King’s Lasagna inspired by The Nightmare Before Christmas will be a delight at your next Halloween celebration!

Vegan | Soy-free | Can be made gluten-free

If you’re a fan of Tim Burton’s The Nightmare Before Christmas and you’re in the mood for a cozy, Halloween-inspired dinner, this Pumpkin King Lasagna will delight your taste buds! It’s an enchanting mix of flavors and textures, bringing the whimsical spirit of Jack Skellington into your kitchen. Whether you’re celebrating the spookiness of Halloween, the warmth of autumn, or simply love a unique take on classic lasagna, this dish is perfect. The best part? It’s entirely vegan and oh-so-delicious!

Let’s dive into the magic behind this dish, featuring a rich pumpkin béchamel, creamy cashew and spinach ricotta, crunchy breadcrumb topping, and a truffle-balsamic glaze that takes it to the next level.

Pumpkin Lasagna

This lasagna is a perfect balance of savory, sweet, and tangy flavors that are reminiscent of the magical worlds of Halloween Town and Christmas Town. The pumpkin béchamel brings an autumnal warmth, the cashew ricotta offers a velvety creaminess, while the breadcrumb topping gives it a satisfying crunch. And the final touch of the truffle-balsamic glaze adds a gourmet twist that’s both decadent and unforgettable.

Just like Jack Skellington, who craved something new and exciting, this lasagna reinvents a traditional comfort food with bold, seasonal ingredients. It’s perfect for a spooky dinner party, a cozy fall night, or to serve as part of your Halloween or holiday feast!

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Pumpkin King Lasagna (A Nightmare Before Christmas)

Rating: 5.0/5
( 1 voted )

Serves: 6-8 Prep Time: 30 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Pumpkin Béchamel:

2 tbsp olive oil

½ cup all-purpose flour

4 cups of unsweetened oat milk

30oz pumpkin puree

2 tsp ground nutmeg

Salt & pepper to taste

Cashew and Spinach Ricotta

1 cup raw cashews

½ - ¾ cup water

3 tbsp juice of a lemon

1 tbsp nutritional yeast

Salt & pepper to taste

½ tbsp garlic powder

16 oz frozen spinach; thawed and drained

Breadcrumb Topping:

1 cup bread crumbs

2 tbsp vegan butter, melted

1 tbsp Italian seasoning

Truffle Glaze:

¼ cup balsamic glaze

1 tsp truffle oil

Other Ingredients:

Lasagna noodles, either no-boil or boiled

Vegan parmesan

Fresh basil

Procedure

Pumpkin Béchamel:

Heat olive oil in a large saucepan over medium heat. Add flour and whisk for 3-4 minutes until you form a roux.

Slowly pour in the milk and whisk constantly to prevent lumps.

Mix in the pumpkin puree and cook on medium heat for about 10 minutes or until the sauce is thick.

Finish by adding the nutmeg, salt, and pepper. Set aside to cool down.

Cashew & Spinach Ricotta

To make the ricotta, add all of the ricotta ingredients, minus the spinach, to a food processor or bullet blender, and blend. The cream shouldn’t be completely smooth and should have some granny texture to it.

Add the cashew ricotta and spinach to a mixing bowl. Mix until completely incorporated, then set aside.

Breadcrumb Topping:

In a measuring cup combine melted butter and Italian seasoning.

To a mixing bowl add breadcrumbs, pour over the herb-butter and mix well.

Assemble:

Preheat the oven following the instructions for your lasagna noodles.

Spread a few tablespoons of the pumpkin bechamel across the bottom of a 9x13in pan. Then layer the lasagna noodles evenly, followed by bechamel, then ricotta, and another layer of lasagna noodles on top. This recipe yields for about 3-4 lasagna noodle layers.

Spread the remaining ricotta on top of the last noodle layer, sprinkle with the breadcrumbs and grated vegan parmesan.

Cover with aluminum foil, and bake for about 30 minutes. Then remove the foil and bake for the remainder of the time stipulated in the noodle packaging instructions.

While the lasagna is in the oven, prepare the truffle glaze by mixing the balsamic glaze with truffle oil.

Once the lasagna is done, wait for it to cool down for about 10 minutes before serving. Serve with your favorite sides and top with a drizzle of the truffle glaze and fresh basil. ENJOY!

Notes

To make this recipe gluten-free, use gluten-free lasagna noodles.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

So, embrace the spirit of the Pumpkin King and treat yourself to this Pumpkin King Lasagna. After all, it’s the perfect dish to enjoy as you hum along to “This Is Halloween” or rewatch Jack Skellington’s adventures in Halloween Town!

Happy cooking, and beware – this lasagna may just steal the show at your next dinner!

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Pumpkin King Lasagna (A Nightmare Before Christmas) appeared first on VeggieJeva.

Kettle Corn Killer (Children of the Corn)

Karla — Fri, 18 Oct 2024 14:59:57 +0000

If you’re a fan of Children of the Corn, this Kettle Corn Killer cocktail blends the sweet nostalgia of kettle corn with a citrusy twist!

If you’re a fan of Stephen King’s chilling tales, and Children of the Corn still sends a shiver down your spine, then this cocktail is right up your alley! Inspired by the eerie atmosphere and unsettling suspense of the Children of the Corn franchise, the Kettle Corn Killer blends the sweet nostalgia of kettle corn with a zesty citrus twist. It’s a hauntingly delicious combination, much like wandering through endless rows of corn stalks, never knowing what’s lurking behind the next corner. But fear not—this cocktail will only haunt your taste buds in the best way possible.

The Children of the Corn franchise is known for its sinister small-town setting, eerie tension, and unexpected shocks. Likewise, this cocktail delivers a perfect balance of sweet, salty, and refreshing flavors. The buttery, smooth kettle corn-infused gin is complemented by the tangy brightness of fresh orange juice and a delicate floral touch of orange blossom water. Garnished with an orange slice and popcorn, it’s the perfect drink to enjoy during a horror movie marathon or a harvest-themed party with a dark twist.

Kettle Corn Killer

Much like the unsettling surprises that await in the cornfields, this cocktail holds its own secrets. At first, kettle corn and gin might seem like an odd pairing, but once you take that first sip, you’ll realize they work together.

The Kettle Corn Killer offers a surprisingly balanced flavor profile. The gin, infused with buttery kettle corn, brings a smooth and slightly sweet depth to the cocktail. The fresh orange juice adds brightness and tang, while the orange blossom water offers a subtle floral hint, elevating the entire drink. The playful garnish adds a nod to both the terrifying rural setting and the movie theater snacks that keep us company during our favorite horror films.

So, the next time you’re bracing yourself for a scary movie marathon or hosting a spooky fall gathering, serve up a Kettle Corn Killer and let the creepy vibes begin.

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Kettle Corn Killer (Children of the Corn)

Rating: 5.0/5
( 1 voted )

Serves: 1 Prep Time: 8 hours Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Kettle-Gin:

1 (750ml) bottle of gin

1 cup of kettle corn popcorn

Cocktail:

1 ½ oz Kettle Gin

3 oz orange juice

Dash of orange blossom water

Garnish: kettle corn and orange slice

Procedure

First, make the kettle-gin by combining the gin and kettle corn in a large bowl. Cover and refrigerate for at least 8 hours, but better overnight. When ready to use, strain and store in a glass bottle.

To make the cocktail, fill a cocktail shaker halfway with ice and add the kettle-infused gin, orange juice, and orange blossom water. Shake well.

Strain the contents of the shaker into a coupe or martini glass.

Garnish with kettle corn and a slice of orange. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

What’s your go-to creepy cocktail or snack for a night of horror? Let me know in the comments, and remember—drink responsibly, and always stay out of the corn!

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Kettle Corn Killer (Children of the Corn) appeared first on VeggieJeva.

Slasher BBQ Sliders (Halloween Movies)

Karla — Wed, 16 Oct 2024 14:00:00 +0000

These mushroom Slasher BBQ Sliders inspired by the Halloween movies franchise are guaranteed to be the star of your spooky Halloween spread.

Vegan | Gluten-free | Soy-free

If you’re a fan of the Halloween movies franchise, you know there’s something irresistibly thrilling about the suspense, the fear, and, of course, the iconic Michael Myers. But what if I told you that you could bring that same edge-of-your-seat energy to your kitchen? Introducing: Slasher BBQ Sliders—a vegan recipe that’s as wicked as Michael Myers himself, but without any horror for the animals. These sliders are packed with flavor, featuring savory BBQ mushrooms and a crunchy Asian red cabbage slaw that’ll make your taste buds scream with delight!

Whether you’re planning a spooky movie night or just want to treat yourself to some hauntingly delicious eats, these vegan sliders are the perfect way to slash through hunger.

Slasher BBQ Mushroom Sliders

What makes these Slasher BBQ Sliders truly the star of your spooky spread? It’s the perfect balance of flavor, texture, and theme. Inspired by the thrill that the Halloween franchise brings, these sliders deliver bite-sized terror in the best possible way.

Each slider is a mini explosion of flavor with the smoky BBQ mushrooms and the red cabbage slaw bringing a punch of fresh crunch and vibrant color. The mushrooms, cooked until perfectly tender and saturated with a rich, tangy BBQ-Bourbon sauce, deliver a “meaty” mouthfeel that could make even a carnivore second-guess their choices. On the other hand, the maple-sesame slaw balances the deep savory notes of the mushrooms with bright, tangy sharpness.

Much like the final girl in any slasher movie— this recipe is quick, clever, and the perfect contrast addition to the rest of your Halloween spread!

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Slasher BBQ Sliders (Halloween Movies)

Rating: 5.0/5
( 1 voted )

Serves: 4-8 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ-Bourbon Mushrooms:

½ tbsp Sesame oil

2 cloves of garlic, minced

½ cup yellow onion, sliced

10oz frozen mixed mushrooms (shiitake mushrooms, oyster mushrooms, button mushrooms, shimeji mushrooms)

Salt & pepper to taste

⅛ cup apple cider vinegar

½ cup BBQ sauce

½ tsp cayenne pepper

¼ cup of water

¼ cup bourbon whiskey

Maple- Sesame Slaw:

2 cups red cabbage, shredded

½ tsp sesame oil

Dash of salt

¼ cup Apple Cider Vinegar

1 ½ tbsp maple syrup

1 tsp white sesame seeds

Other ingredients:

Vegan butter

4-6 slider or regular burger buns

Cilantro sauce

Procedure

BBQ-Bourbon Mushrooms:

Add sesame oil and sliced onions to a medium-sized pot to cook at medium heat. Once the onions are soft, add garlic and stir for about 3 minutes.

Then, add the mushrooms along with a dash of salt & pepper, apple cider vinegar, BBQ sauce, cayenne pepper, water, and bourbon whiskey, and stir to combine.

Bring the mix to a slight boil, then immediately lower to simmer. Cover and allow to cook for about 15-20 minutes, stirring occasionally.

Maple- Sesame Slaw:

Prepare dressing in a small bowl by adding sesame oil, apple cider vinegar, maple syrup, sesame seeds, and salt to taste. Mix until combined.

To a larger mixing bowl add the shredded red cabbage along with the dressing and mix well. Cover and let set in the fridge for about 30 minutes before serving. This tastes even better overnight.

Assemble:

Slightly toast the buns in a pan with vegan butter.

To assemble the sliders, spread the cilantro sauce on the bottom piece of bread, then layer with the BBQ mushrooms, the slaw, and the top bun.

Serve and enjoy!

Notes

- To make recipe gluten-free, use gluten-free bread. - For an interesting twist, use jackfruit instead of mushrooms or even a mix of both! - For the cilantro sauce, I use Good Foods vegan cilantro sauce. - Leftovers? Store each component of the recipe separately in the fridge for up to a week.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

These Slasher BBQ Sliders prove that you don’t need animal products to create a hauntingly delicious meal. Give them a try this spooky season, and prepare for a flavor attack that even Michael Myers himself couldn’t resist!

Make sure to check out my other Halloween recipes here.

What horror-inspired dish should I come up with next? Let me know in the comments, and happy haunting in the kitchen!

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Slasher BBQ Sliders (Halloween Movies) appeared first on VeggieJeva.

Vegan Tres Leches Cake

Karla — Wed, 20 Dec 2023 20:29:01 +0000

A Vegan Tres Leches Cake with a classic Boricua twist! Complete with 3 milks, cinnamon, and vegan whipped cream.

Vegan | Gluten-free | Soy-free

Welcome to another segment of #VeganizedPuertoRican with my version of a Vegan Puerto Rican Tres Leches Cake!

In the world of desserts, some classics stand the test of time, and one of those is the Tres Leches Cake. Originating from México, this decadent treat has won the hearts of Latin America and around the globe with its moist cake soaked in a luxurious blend of three milks. Today, we’re exploring the vegan version of this beloved dessert with a classic Boricua twist!

This dessert that cannot be missed in important celebrations such as Thanksgiving, Christmas dinner, or even birthdays is an occasion as special as its preparation. Let’s go through the step-by-step!

The making of: Vegan Tres Leches Cake

Every great dessert begins with a solid foundation; my Vegan Tres Leches Cake is no exception! So what makes the Puerto Rican version of Tres Leches Cake different from the rest? COCONUT! Just like everything else that we create a Boricua version of, coconut is the star of the show, which is honestly perfect to veganize, because every substitute needed for this recipe is coconut-derived. The base of the cake is a moist and flavorful vanilla-olive oil cake that not only complements the richness of the three milks but also adds a unique depth of flavor. The use of olive oil keeps the cake moist while also imparting a subtle fruity note, enhancing the overall taste experience.

To make this recipe, first, you’ll make the cake by whisking together all-purpose flour, brown sugar, olive oil, apple sauce, cinnamon, baking soda, baking powder, almond extract, and vanilla extract. Then pour the cake mixture into a greased baking pan (not a spring pan!), and bake until golden and the center is cooked. When the cake is ready, remove from the oven and allow to cool down to room temperature.

While that’s happening, mix coconut milk, condensed coconut milk, and oat milk in a bowl. Essentially, you could choose any plant-based milk you like, but make sure that one is vegan condensed milk for added flavor. Now that the cake has cooled down, poke multiple holes throughout the entire top layer of the cake, making sure to pierce all the way to the bottom. Then pour in the 3 milk mixture, until the top of the cake is slightly covered, and allow to chill in the fridge for about an hour or more if possible. Best if overnight! At first, it may look like “too much milk” but the cake will absorb it after a few hours.

Once the milks have been properly absorbed, it’s time to decorate. Cover the top layer of the cake with vegan whipped cream, cinnamon, and a berry of your choice, usually strawberries or raspberries. Now, the whipped cream that you choose is VITAL. Most vegan whipped creams out there don’t really do the whipped-thing, you know? So for this recipe, I went with Cocowhip which kept its shape really well, even 5 days later.

And voila! You now have the best Vegan Tres Leches Cake with my classic Puerto Rican twist! Get ready to indulge in the magic of flavors that will transport you to the vibrant streets of San Juan. Enjoy!

Notes:

For a gluten-free version of this cake, substitute all-purpose flour with chickpea flour or a gluten-free flour mix.
Make ahead? This cake is the perfect cake to make 1-2 days ahead of time; in fact, it’s actually better the longer it sits!
Leftovers? This recipe will keep in the fridge covered for up to 5 days.
For whipped cream, I recommend using a thick vegan whipped cream that doesn’t lose its shape as soon as it changes temperature. I chose Cocowhip.

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Vegan Tres Leches Cake

Rating: 5.0/5
( 3 voted )

Serves: 12 Prep Time: 30 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake:

¾ cup olive oil

½ cup unsweetened apple sauce

1 cup unsweetened plant-based milk

1 tsp apple cider vinegar

½ tsp pure vanilla extract

½ tsp pure almond extract

1 ½ cup brown sugar (or any granulated sugar)

2 cups all-purpose flour (chickpea flour for gluten-free)

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

Optional: a dash of cinnamon

Milk Bath:

½ cup condensed coconut milk (or condensed oat milk)

½ cup full-fat unsweetened coconut milk

½ cup any other unsweetened plant-based milk, I chose oat

Other ingredients:

9oz Cocowhip

Cinnamon, to taste

Raspberries or strawberries

Procedure

Preheat the oven to 350 F. Grease the bottom of an 8” x 6” baking pan with at least a 3-inch depth with vegan butter. Note: don’t use a spring pan, as the cake is meant to stay in the container that it’s baked.

In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, apple cider vinegar, almond & vanilla extract, and brown sugar until the mixture is thick and consistent.

In a separate bowl, combine flour, baking powder, baking soda, salt, and a dash of cinnamon.

Gently fold the dry ingredients into the wet, whisking until the dry ingredients are evenly hydrated and the batter is thick and smooth.

Pour cake into the prepared baking pan and bake for 50-70 minutes, or until a toothpick inserted in the middle comes out clean. When done, remove from oven and let cool to room temperature.

While that’s happening, mix coconut milk, condensed coconut milk, and oat milk in a bowl.

Now that the cake has cooled down, poke multiple holes throughout the entire top layer of the cake, making sure to pierce all the way to the bottom. Then pour in the 3 milk mixture, until the top of the cake is slightly covered, and allow to chill in the fridge for about an hour or more if possible. Best if overnight!

Once the milks have been properly absorbed, it’s time to decorate. Cover the top layer of the cake with vegan whipped cream, cinnamon, and a berry of your choice, usually strawberries or raspberries. Refrigerate until ready to eat.

Serve chilled, and ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Tres Leches Cake appeared first on VeggieJeva.