Last night was our big Halloween party night! My husband puts on a robotic Halloween show every year and it was the first night of three for his Holmes’ Haunted Homes show. I also booked the community centre around the corner for a dance for my friends and students from my dance school, Bees’ Knees Dance. Thank you to everyone who came out! I guess we’re a pretty enterprising family around here! And we do love Halloween.
As part of the festivities, I decided to lay out an extensive pumpkin spread. This included 9 different pumpkin treats, all vegan and most of which were gluten-free other than the strudel.
- Pumpkin Flax crackers
- Pumpkin Salsa
- Pumpkin Oatmeal Cranberry cookies
- Raw Pumpkin cookies
- Pumpkin Strudel
- Pumpkin Loaf
- Pumpkin Cheesecake
- Pumpkin Mochi
- Spiced Pumpkin Seed Butter (courtesy of my company, Health Nut Butters)
Actually, I don’t have it in the photo but I had a small raw pumpkin cheesecake in addition to the pumpkin cheesecake shown here which used cooked cheesecake. Both used my coconut base. I had leftover phyllo pastry so I also whipped up some apple strudel and some small “cheese” strudels using raw vegan nut cheese… which I did bake! Sacrilege!
I was very pleased with the spread overall. Unfortunately, the pumpkin mochi were really good when I made them but then got very hard and weren’t good at all by the time I served them. The pumpkin strudel was really yummy warm but not as great once it cooled off.
My mom also brought some not-so vegan (read: butter) date squares that were delicious and from my childhood.
At some point I’ll get around to posting a few of these recipes and linking to the recipes I borrowed, but right now I need to go to the gym and work off some of the extra calories I consumed!