Vegan Chubosaurus
what this fat vegan eatsArchive for Halloween
halloween! – veganmofo 15 and final
Yeah, I’m totally going to cheat and call this a VeganMofo post – even though I’m posting it November 1, it’s about yesterday. So there.
HALLOWEEN! We had a party! I made some foods! Please view many, many photos!
Spooky vanilla cupcakes tinted either purple or green, topped with vanilla buttercream (recipes from Vegan Cupcakes Take Over the World). 
Purple cupcake!
Green cupcake!
Mummies! Red velvet cupcakes with piped vanilla buttercream (again, recipes from Vegan Cupcakes Take Over the World). 
Vegan mummy cupcakes take over the world!
Spooky black bean hummus with garlic sauce and bone toast.
“Guacamoldy”! Made it in the food processor instead of mashing by hand, to make it a little bit more reminiscent of slime.
“Vampires of the world, beware” white bean aioli (from Veganomicon) with sourdough toasts (bone, moon, and bat).
Bats, and moons, and bones – oh my!
Oven-crisped whole wheat flour tortillas.
June Cleaver! Get it? Cleaver! Hee! With lethal chopping action and delicious vegan cupcakes!
Huzbean and a spooky bubbling cocktail.
June Cleaver does like her bloody poison.
Mrs. Cleaver shows Father Karras some “hospitality”. “That Regan girl had nothing on me, Father.”
Farewell, Halloween 2009! You were spectacular and I will miss you.
See more photos – and some video! – here.
junk food Friday – sushi! – veganmofo 14
The kid’s spending the night at a friend’s house, and the huzbean worked late. It was just me, and the cats, and “Pushing Daisies”, and you know what that means – junk food Friday! Tonight it was maki (again), which is on the healthier end of the junk food spectrum, but still – white rice and fried tofu are not exactly health food.
Cripsy tofu, sriracha, and garlic gomasio. 
Cripsy tofu, avocado, and garlic gomasio. 
Blurry crispy tofu strips with garlic gomasio (seriously, y’all, I’m not exaggerating when I say I use that stuff A LOT) and a healthy puddle of sriracha.
Junk food Friday maki of lurve!
Here’s our great big bowl of candy, all ready for tomorrow night: 
This is my costume from two Halloweens ago: 
Little Dead Riding Hood!
Happy Halloween Eve, darlings!
tostadas – dinner of quickness – veganmofo 12
My sister called right as I was getting ready to start dinner. She lives in Oregon and we hadn’t spoken for a couple of months. I took the call and tossed my dinner plans out the window. We only talked for an hour, which is quite a short call for the two of us, but I still didn’t have time to make the soup I’d planned on making. I reminded myself that days like this are why I keep prepared foods on hand, checked the freezer and pantry, and had an idea.
Tostadas! I crispified some corn tortillas, sauteed some Morningstar Farms Meal Starters Chik’n Strips (I know they’re owned by Kellogg’s now, and I rarely buy their stuff, but I’d heard that these were made with the super-buzzed-about Gardein, and I wanted to try it), heated up some refried beans, chopped a tomato (from the neighbor’s garden) and some cabbage and half an avocado, and voila! Dinner! 
I seasoned both the beans and the strips with this mixture*. I topped my tostadas with generous dashes of Tapatio. I ate a bunch of last night’s leftover cripsy kale, too.
They were fast, they were easy, and they were sooooo good. I kept making happy noises as I ate.
The kid and I were at Target today (another thing/place I try to avoid), looking for components for his costume. We struck out, but we did come across Jones Soda’s limited-edition candy corn-flavored soda. Yes, we bought it. I don’t think the kid would have let me leave Target without it. So we had some with our dinner tonight.
It was awfully difficult to photograph, since it’s kinda the same color as my table. it was good, though; though the kid doesn’t think it tastes like candy corn, I do (we both agree that it’s tasty). And for this candy corn-loving vegan who’s made sad every October by the lack of vegan candy corn (one of these years I’ll make my own), it was a nice little treat.
*I discovered this mix from Happy Herbivore‘s amazing chickpea tacos, which I’m sure to blog about soon – they’re a favorite at our house, and I make them A LOT.
pumpkin cupcakes (and a pumpkin) – veganmofo 10
October makes me want to make truckloads of pumpkiny baked goods. I am far from alone in this, I know. Last week, I made pumpkin chocolate chip cookies from The Damn Tasty Guide to Vegan Baking and inexplicably failed to get a photo before they were all gone. I’d put Halloweeny sprinkles on them and everything! Happily, they were all nommed up at our pumpkin carving on Saturday…which meant we were out of homemade baked goods! Oh, darn, I had to make something new! ;)
So I made Isa’s & Terry’s Pumpkin Chocolate Chip cupcakes from Vegan Cupcakes Take Over the World, and topped them with their cinnamon glaze.
I even put them in Halloween-themed cupcake liners! I know this is a silly number of photos, but they’re just so pretty. Oh, and delicious. Tiny bat-wrapped morsels of autumnal heaven.
And I finished carving one of my pumpkins! 
Yay! I love Halloween!
soup and pumpkins – veganmofo 9
We had some friends over for pumpkin carving and dinner tonight. It was fun, beautiful, and nourishing in many ways. We made jack o’lanterns, ate pumpkin cookies, watched the Powerpuff Girls, loved on their baby while getting to know their teenager, and deeply enjoyed every minute of it. 
My kid guts his gourd.
My huzbean guts his.
Our friends brought over some Field Roast Italian sausages and chunks of roasted butternut squash. I roasted up two Delicata squashes we had in the fridge, and I turned it all into a delicious soup. 
Gorgeous roasted Delicata squash. Yeah, I totally left a sticker on one during roasting. Whoops.
Squash and Italian Sausage Soup!
Ingredients:
Directions:
Preheat the oven to 400 degrees F. Lightly coat the squash halves with 2 teaspoons of the oil. Season the inside with salt and pepper and place cut-side down on a baking sheet. Bake until very tender, about 45 minutes – check the Delicatas at 30 minutes, as they may roast more quickly. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
Heat the remaining oil in a large soup pot over medium-high heat, and add the sausage. Cook until golden brown, breaking up with a wooden spoon. Add the onions and cook, stirring, until the onions are wilted and starting to caramelize. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash, broth, and water, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Return to pot, add the cider vinegar, and stir to combine. Add the cream, adjust seasonings to taste, and warm soup if necessary. Serve!
We also had a lovely salad and my favorite seeded baguette. 
Salad!
And a tasty Syrah with a happy bottle!
Me, and the baby, and, uh, a giant tub of Earth Balance. She was so happy to be wearing my Halloween barrette!
Our friends’ teenager’s bat pumpkin.
My husband’s freehanded jack o’lantern.
My kid’s stellar and creepy Joker pumpkin.
<3 <3 <3
