We all know that eating vegan isn’t scary at all, but that doesn’t mean your Halloween dinner can’t be super spooky. The heart above isn’t made in the slow cooker but if you have a heart mold and some vegan cherry gel you can make a not-jello heart for your dessert.
A spooky option for a side or dessert is this purple sweet potato casserole topped with a vegan marshmallow with a black sesame seeds eye. I just mash cooked sweet potatoes with a little nondairy milk, sweetener and pumpkin pie spices.
- 1 cup grits, use white to make the ghosts
- 2 cup unsweetened So Delicious Coconut Milk
- 2 cup water
- 1 teaspoon vegan bouillon or one vegetable bouillon cube
- salt to taste (leave out pepper for a pristine ghost white)