So many vegan apparel brands released Halloween collections this year that what started out as a Friday Five idea turned into a big ‘ol roundup. Here I’ve pulled together some favorites from those collections, on-theme cookbooks, and other spooky things. Did I miss something cool you spotted this year? Tell me in the comments!
- Vegan Power was the first brand I saw release a full Halloween collection this year, including a collab with The Vegan Vampire. There are t-shirts, hoodies, stickers, and pins but I think my top pick is this Friday the 13th-themed pin, if my love of that franchise wasn’t made clear with my Slasher S’mores Cupcake recipe, I hope it is now.
- Speaking of the Vegan Vampire, Bart makes vegan Halloween stuff all year round, but my haunted heart belongs to this Creature from the Black Lagoon-inspired Plant Eater t-shirt.
- Compassion Co. also put together an entire Halloween collection this year, including t-shirts, stickers, and lots of bundles. And if you’re looking for something a little more subtle, they also released some of their classic sticker designs in Halloween colors.
- My friends at Herbivore Clothing haven’t released a Halloween collection, per say, but they do carry a few spookier items like the Seitanic Spellbook cookbook by Vegan Black Metal Chef and this racoon ghost sticker.
- Chicago-based Harmless Threads just dropped an “Eating Animals is Boo Shit” collection for Halloween with t-shirts, sweatshirts, and housewares.
- The Vegan Zombie is another brand that’s kind of always Halloween-themed, but the classic Vegan Zombie t-shirt could actually double as a costume.
- If your costume involves a ridiculous amount of muscles, Doyle’s Vegan Monster Protein might be the right thing for your pumpkin pail. Yep, that’s Doyle as in The Misfits’ Doyle.
- My go-to Halloween costume for years now has been Rowdy Roddy Piper, so I’d be remiss to not mention the Rowdy Vegan t-shirt design available in my shop.
- Vegan Essentials just dropped their Halloween treats collection, which includes skull lollipops, chocolate bats, and lots of other cute things.
- Finally, if t-shirts and candy aren’t your thing (judging you) Witch Baby Soap’s Pasteloween collection might be up your alley. Everything they make is 100% vegan, so grab a Cotton Candy Haunted House soap and get spooky and sudsy at the same time.
Dustin Harder, how do I love thee? Let me count the ways. Keeping on my podcast kick lately, another dear friend recently launched a show and I was so flattered to be a guest! Dustin is the chef behind The Vegan Roadie, and so many amazing cookbooks including Epic Vegan – but even better he is such a sweetheart and so fun to talk to.
Dustin is an avid cookbook collector and this pod is his way of digging deeper into some of his favorites, finding out the behind-the-scenes stories from the authors. In our episode we talk about pro-wrestling, getting fired from TV shows, and baking for Trixie Mattel.
Elaborate Jell-Os. “Salads” made with Cool Whip. Dessert recipes that call for a whole package of cream cheese. This is the song of my people. You either grew up eating Strawberry Pretzel Salad at family get-togethers, or you clicked this out of morbid curiosity and aren’t sure if you’re about to be dazzled or horrified. Either way, you’re here, and I’m glad to have you.
This, of course, is just a veganization of a recipe that has been around for ages. But, I am offering a few tips and suggestions if for no other reason than to make myself feel better about posting this. Let’s get started.
Gelatin is made from animal collagen, which is why vegans (and most vegetarians) don’t eat it. Although most people think of gelatin and Jell-O as being one and the same, it actually shows up in lots of foods, like marshmallows and gummy candies. But, just like their are vegan marshmallows and gummies these days, there is also vegan Jell-O. You can order it online from sites like Vegan Essentials, iHerb, and Vitacost. (Shout out to Vegan Essentials, though, for being vegan-owned.)
If you aren’t a fan, or don’t want to wait to mail order it to make this recipe, Tony and I both agreed that this dessert would be perfectly delicious topped instead with sliced fruit. Strawberries, if they’re in season, but really anything you like.
These are so many delicious vegan cream cheeses on the market right now. My personal favorite is Kite Hill’s chive cream cheese, which you absolutely do not want to use in this recipe. In fact, leave all of the fancy, new-fangled cream cheese behind and reach instead for good ‘ol Tofutti Better Than Cream Cheese. Why? Because most of the fancy ones are super tangy (and hard to find without savory mix-ins) and in this case, you want something on the blander side to mimic Philadelphia Cream Cheese. (I know that sounds shady, but where is the lie?)
Tub of Whipped Stuff
The OG Strawberry Pretzel Salad recipe calls for a tub of Cool Whip, and we’re lucky to live in a time when most well-stocked grocery stores carry a vegan alternative from So Delicious in the freezer section. If you can’t find it, though, you can definitely make coconut whipped cream yourself, it’s just going to take a bit of work and a couple cans of full fat coconut milk. Plus, you’ll want to add a stabilizer so it doesn’t go weepy on you in the fridge.
Vegan Strawberry Pretzel Salad
- hand mixer
- 2 cups crushed pretzels
- 3/4 cups vegan margarine, melted
- 3 Tbs sugar
- 1 tub Tofutti Better Than Cream Cheese
- 1 cup sugar
- 1 container So Delicious CocoWhip, thawed or 8oz homemade coconut whipped cream
- 2 packages strawberry vegan gel see post for source, or skip this step & top with freshly sliced fruit
- 20 oz sliced strawberries, fresh or frozen
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together crushed pretzels, melted margarine and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish.
- Bake 8-10 minutes, until set. Set aside to cool completely.
- Use a hand mixer to beat together the cream cheese and sugar. Gently fold in the whipped coconut topping.
- Spread evenly over the cooled pretzel crust. Cover, and store in the freezer while you prefer the last layer.
- If you are not using a gel layer, simply top your dessert with sliced fruit, and chill at least 4 hours before serving.
- Prepare the gel as directed on the package. While the water is boiling, get the sliced fruit ready. Vegan gel sets up quickly.
- Once you've mixed the gel and boiling water, add the fruit. If you're using frozen, there's no need to thaw it first.
- Allow the gel and fruit to set only until it's about the texture of egg whites – still loose, but a bit firm. With frozen fruit, this step only took me about 3 minutes.
- Use a large spoon or ladle to scoop the gel mixture evenly on top of the chilled whipped cream layer.
- Cover, and refrigerate at least 4 hours before slicing and serving.
I read a tweet somewhere that joked about all the podcasts mediocre white men were going to launch during quarantine, but luckily there are plenty of cool new pods like Masters of the Obvious to counter them. Cynthia Rose and Kirsten Bosio are hilarious, nerdy, and really fun to listen to. And, as I found out on their premiere episode, they’re also fun to talk to!
You can listen to my episode below, and be sure to subscribe so you can hear their chats with other people who are far, far cooler than me.
Just in case you thought I was exaggerating when I called my house “Dip City” in my previous post, here comes another hot dip recipe for all those parties you better not be having right now. Apparently Buffalo Chicken Dip is a big deal in the Midwest. I have an ear of corn tattooed on my finger, so I thought I was pretty Midwestern, but I was not aware of this phenomenon until recently. So I challenged myself to not only create a vegan version, but to skip most of the store-bought ingredients like vegan cream cheese and ranch dressing. It also happens to be nut-free, which makes it pretty inexpensive.
Oh, and I also thought I’d use this as an opportunity to try out a new recipe plug-in for my site since the old one is no longer being updated. This is just the free version, but if you all like it I’m going to pop for the pro version and maybe even get a custom template made so when you print it out you get some fun Bake and Destroy design bonuses. So let me know in the comments if you like this recipe format as opposed to the one I used for the Spinach and Jackfruit Dip.
Vegan Buffalo Jackfruit Dip
- high speed blender
- 1 medium potato cooked
- 1 cup raw, unsalted sunflower seeds soaked and drained
- 1/2 cup canned white beans rinsed and drained
- 1/2 cup plain, unsweetened soy milk
- 1/4 cup vegetable broth
- 1/4 cup buffalo sauce
- 1/4 cup roughly chopped white onion
- 2 cloves garlic
- 1 package Upton’s Naturals Original Jackfruit
- 1/4 cup buffalo sauce more to taste
- Pre-heat oven to 350 degrees F.
- Cover sunflower seeds in boiling water and soak for 15 minutes. Drain and set aside.
- Place cubed potato in a small saucepan and cover with cold water. Place over high heat until boiling, then boil for about 5 minutes – until potato is easily pierced with a fork. Drain, and place in a high-speed blender with the other sauce ingredients. Blend until smooth.
- Transfer mixture to a baking dish. A small casserole dish or ramekin works well.
- Place jackfruit and buffalo sauce in a food processor or clean blender and pulse. You want to keep the texture, just break up the jackfruit and incorporate the buffalo sauce throughout. Use ¼ – ½ cup of buffalo sauce, depending on your taste preference – the more you add, the spicier it will be. Fold jackfruit into the sauce mixture you placed in the baking dish earlier.
- Bake for 15-20 minutes, until the layer is firm and starts to brown.Serve while warm with crudités, crackers or tortilla chips.
Mid-July probably seems like a weird time to make a hot dip, but as some of you might know, I head up marketing for Upton’s Naturals and one of my jobs is working with our PR team on items to pitch to the media. Right now they’re working on their holiday and Super Bowl pitches so it’s been Dip City at my house lately.
Since this recipe was going to be gluten-free without any effort on my part, I decided to add the challenge of making it nut-free as well. Not only does that make it more allergy-friendly, but it also makes it less expensive, and there’s information out there suggesting that sunflower seeds are less taxing on the environment than cashews and other tree nuts too.
If you’re tempted to use canned jackfruit instead of the recommended Upton’s Naturals, obviously I’m biased because I work there but also, I’ve found the texture of ours to be better since it’s not water logged and because it’s par-cooked before it gets packaged. And, if you’re opting for sunflower seeds out of concern for the environment, you might want to consider the toll shipping heavy cans of water from Thailand takes on the planet, vs shipping lightweight, recyclable boxes which is what we do. Plus, you’re supporting a cool, vegan-owned brand that doesn’t answer to any board of directors, share holders, investors, and doesn’t secretly belong to Nestle or something. (If you can’t find Original Jackfruit in your local store, you can buy it online from Thrive Market, Vegan Essentials, and other e-tailers.)
This recipe is for good old fashioned Midwestern mild dip, but if you’re a spicy boi add a couple dashes of hot sauce before baking.
Nut-Free Spinach & Jackfruit Dip
- high speed blender
- 1 & ½ cups raw sunflower seeds
- 4 cloves garlic chopped
- ½ cup diced onion
- 1 & ½ cups unsweetened non-dairy milk
- ¼ cup nutritional yeast
- 2 Tbs fresh lemon juice
- 1 tsp salt more to taste
- 4 cups loosely packed fresh spinach roughly chopped
- 2 10.6 oz packages Upton’s Naturals Original Jackfruit
- Preheat oven to 425 degrees F.
- Place the sunflower seeds in a heatproof bowl and cover them in boiling water. Soak for 15 minutes, then drain.
- In a small pan, sauté the onion and garlic for 2-3 minutes, or until the onion is translucent. You can use a small amount of olive oil, if desired, or add a splash of water to keep it from sticking.
- In a high-powered blender, or food processor, blend the sunflower seeds, garlic, onion, non-dairy milk, nutritional yeast, lemon juice and salt until completely smooth. Taste, and add up to an additional ½ tsp of salt if desired.
- Add the spinach and Jackfruit, and pulse – don’t blend. You want to keep the texture of both ingredients, rather than puree them. Depending on the capacity of your blender, you may need to do this in two batches – or, pulse the spinach and Jackfruit in a food processor and stir it into the pureed ingredients.
- Transfer to an oven-safe dish (a 9” pie dish works well) and bake for 20 minutes, until the top starts to brown.
- Serve with tortilla chips, toasted baguette, or vegetable sticks.
Two years ago I had a great time participating in the Paulie Gee’s Dough Down Throw Down IV Vegan Edition. I made FOUR GALLONS of vegan nacho cheese for my entry, Nachos Rule, and ended the night in the best way possible – tying for the win against my friend.
Outside of the occasional series of Instagram Stories, I never make cooking videos. I just don’t have a good set up for it in my apartment, and I kind of started recipe blogging in a pre-YouTube age so I just kinda never got into it and let the world pass me by. But, everyone is cooking at home these days and Nacho Pizza is a fun project so I figured I’d go for it. You could do this 100% from scratch and really make a day of it, or take some short cuts. I’m going to provide recipe links and shortcut suggestions here, and you can watch me put this whole thing together on my IGTV @bakeanddestroy.
Vegan Pizza Crust
Make your own with The Vegan Roadie’s simple Pizza Crust Recipe, or go store-bought. You can also see if your favorite pizza place will sell you dough, I was surprised to find out my local joint sold two balls of dough for a couple dollars.
Vegan Nacho Cheese Sauce
For a shortcut, use your favorite store-bought vegan queso. I don’t recommend using vegan cheese shreds as a base here – but if you want to skip the base layer of cheese I recommend using a restaurant-style salsa as your base.
These are the ingredients that you want to bake in the oven – so hold your fresh greens and extra sauces until the end. I like chopped onion, tomato, and olives.
You could use cooked black beans here, but my personal preference is Upton’s Naturals Chorizo Seitan because its already seasoned and ready to use out of the package.
Fresh Ingredients & Finishing Touches
After the pizza has been removed from the oven you can add any fresh ingredients that you didn’t want to bake – some nice touches for Nacho Pizza are fresh cilantro or shredded lettuce.
I also finish mine with crushed tortilla chips, and a drizzle of more Nacho Chee-Zee Sauce and Vegan Sour Cream. You can use your favorite store bought like Follow Your Heart or Tofutti, or make your own. I like this Cashew Sour Cream, and this Sunflower Seed Sour Cream.
For one last nacho-y touch, I add chunks of ripe avocado.
To assemble, smooth a layer of Nacho Chee-Zee sauce on your unbaked pizza crust. Sprinkle on whatever toppings you intent to bake, and bake! When the pizza comes out of the oven, add your fresh ingredients and final touches. Then eat. Pretty easy, right?
Make mini pizzas and let everyone in the family choose their own toppings!
I recorded my first episode of Coarse Grind podcast many, many years ago so we were due a catch-up. What better time than in COVID-19 quarantine?
I’ve been saying for years – ever since I regained the rights to my cookbook – that I’m going to do something with it, but I never seemed to get around to it. I had dreams of updating the recipes, which are now nearly eight years old, adding new ones and re-releasing them as zines as a nod to the vegan cooking zines I grew up on.
But, I drug my feet and now here we are in the middle of a global pandemic. People are hunkered down in their homes, and if social media tells me anything, they are all cooking all the time.
So, I decided to make a PDF out of the draft I sent my publisher so many years ago, and post it here so you can download it for free. I don’t own the rights to the photos or illustrations, so as much as I’d love to make a PDF of the edited book available, I can’t. (Unless Page Street Publishing tells me I can – what do you think, guys?) But, even though it’s kinda ugly and definitely has some typos and mistakes in it, I think it still might be fun for people who never got their hands on the book while it was still in print?
If you have any questions about the recipes, drop them in the comments here or find me on social media. If I need to add a FAQ to this post to clarify anything I will.
Stay healthy, everyone!
Updates, Corrections, Etc.
I was one of the guests on She’s A Punk Podcast talking about straight edge! It’s a quick listen, so tune in!