Happy Halloween!
I was able to leave work a little early to be home in time for Trick or Treating. I put out some pumpkins and a happy Halloween sign to let kids know candy is available! There are kids in the neighborhood, but I guess they think people in our units don’t hand out candy because some will just walk right by our door.
We don’t get a lot of trick or treaters, so I usually have a ton of extra candy. This year I bought a lot less, but I bought quality vegan candy: Sjaaks Halloween bites (peanut butter and orange – that’s two different flavors, not a combination) and caramel bites, all with fair trade chocolate, and Surf Sweets Sour Berry Bears.
Halloween dinner:
Black tofu, forbidden rice, orange bell pepper, and roasted butternut squash with coriander seeds (from Veganomicon) .
While I waited for trick or treaters, I made Halloween sugar cookies from Vegan Cookies Invade Your Cookie Jar:
Zombies and braaaains!
Bats, cats, ghosts, pumpkins and witch’s brooms.
Ghosts in the graveyard with vanilla bean coconut milk ice cream
Last weekend, I celebrated Halloween with a costume 5K and brunch party.
The Running Scared 5K in McHenry benefited Illinois Special Olympics. This was its first year, so it was not a large race, but the majority of people were in costume. I went as Robin.
And I won! During the whole race I was in front, which is a scary place to be when you don’t know the route. I have never had to worry about making a wrong turn in a race before. Turns out, I am not a good race leader. Either I missed an arrow or the race missed putting an arrow at the intersection, but I led around 15-20 people on a .3 mile detour; it was a long 5K. My official time was 24:33 and I probably added about 2 minutes by doing the extra loop.
Halloween Brunch Menu
Caramelized Onion Quiche
Pumpkin French Toast
Gluten-Free Pancakes
Gluten-Free Pumpkin Muffins
Hot Cranberry Apple Cider
The quiche, french toast and pancakes were from Vegan Brunch; my friend brought the pumpkin muffins.
