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12/10/2026

How creepy is this cherry pie?!🤡🥧🍒
Save this recipe for your Halloween party👻

Creepy Clown Cherry Pie

Ingredients:

For the pie crust:
• All-purpose flour - 3 3/4 cups (470 g)
• Cold vegan butter - 6 tbsp (90 g)
• Solid coconut oil - 6 tbsp
• Sugar - 2 tbsp
• Baking powder - 1/2 tsp
• Salt - 1/2 tsp
• Apple c***r vinegar - 1 tbsp
• Ice water - 8-10 tbsp

For the cherry filling:
• Frozen pitted cherries, thawed and drained - 2 lb (920 g)
• Sugar - 2/3 cup (130 g)
• Tapioca starch - 2 tbsp, plus more if needed
• Vanilla extract - 1 tsp
• Cherry juice - 2-3 tbsp (for mixing with the starch)

For finishing:
• Plant-based milk - 1-2 tbsp
• Turbinado sugar - 1-2 tsp
• Edible fake blood - for decorating

How to make:

1. Make the dough: Mix flour, sugar, baking powder, and salt. Cut in cold vegan butter and solid coconut oil until crumbly. Add vinegar, then gradually mix in ice water until the dough just holds together. Divide into two discs, wrap, and refrigerate for 1 hour.
2. Prepare the filling: Cook drained cherries and sugar over medium heat, uncovered, until excess liquid reduces. Mix tapioca starch with cold cherry juice, stir into the cherries, and cook until thickened. Add vanilla and let cool completely.
3. Assemble: Roll out one dough disc and line a 9-inch (23 cm) pie dish. Add the cooled cherry filling. Roll out the remaining dough, place it over the filling, and seal the edges. Cut out a creepy clown face directly on top of the pie.
4. Chill: Brush with plant-based milk, sprinkle with sugar, and refrigerate for 20-30 minutes.
5. Bake: Cover the pie edges with silicone pie crust protectors before baking. Bake at 400°F (205°C) for about 40 minutes, or until golden brown and fully baked.
6. Decorate: Let cool completely before decorating with edible fake blood.

08/10/2026

Tonight’s menu: ears, noses, and fingers👂🏻👃🏻🤭
Save this recipe for your Halloween party!🥰

Spooky Dumplings🥟

Ingredients:

For the dough:
• All-purpose flour - 4 cups (500 g)
• Cold water - 3/4 cup + 1 tbsp (200 ml)
• Salt - 1 tsp
• Vegetable oil - 4 tbsp

For the pumpkin filling:
• Pumpkin - 1.3 lb (600 g)
• Mushrooms - 8 oz (227 g), finely chopped
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• Salt, black pepper & smoked paprika - to taste

For the potato filling:
• 3 Medium potatoes
• Mushrooms - 8 oz (227 g), finely chopped
• 1 Small onion, finely chopped
• Salt & black pepper - to taste

For the tomato sauce:
• 1 Can crushed tomatoes (14 oz / 400 g)
• 2 Garlic cloves, minced
• Olive oil
• Smoked paprika
• Agave syrup
• Fresh thyme
• Salt & black pepper

How to make:

1. Dough: Mix flour and salt. Add cold water and oil, then knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30-60 minutes.
2. Pumpkin filling: Cut the pumpkin in half and roast at 350°F (180°C) until tender. Mash until smooth. Sauté mushrooms until the moisture evaporates. Add onion and garlic, cook until softened, then stir in the pumpkin purée and seasonings. Cook for another 2 minutes.
3. Potato filling: Boil and mash the potatoes. Sauté mushrooms and onion until golden and the moisture evaporates. Combine with the potatoes and season to taste.
4. Shape: Roll the dough thin and cut into 2.75-inch (7 cm) circles. Add about 1 tsp of filling, fold and seal the edges. Shape into ears, noses, and fingers. Use almonds for the fingernails.
5. Cook: Boil in salted water until the dumplings float, then cook for another 2-3 minutes, until tender.
6. Tomato sauce: Sauté minced garlic in olive oil. Add crushed tomatoes, smoked paprika, agave syrup, fresh thyme, salt, and black pepper. Simmer until slightly thickened.

Serve the spooky dumplings over the tomato sauce🩸

You can make either filling or both! If making the full amount of both fillings, double the dough recipe.

02/10/2026

It’s October 1st😍 Let the spooky date nights begin🎃🍕👻🤡
Send this to your pizza date🥰

26/09/2026

POV: your dinner is watching you👁️👁️👻😂🤭
Save this recipe for Halloween🎃

Spooky Eyeball Stuffed Shells

Ingredients:

For the filling:
• Vegan ground beef - 12 oz (340 g)
• 1 Bell pepper, finely diced
• 1 Onion, finely diced
• 2 Garlic cloves, minced
• Tomato paste - 1 tbsp
• Tomato sauce - 1/3 cup (80 ml)
• Smoked paprika - to taste
• Italian seasoning - to taste
• Olive oil - 1 tbsp
• Salt and black pepper - to taste

For the tomato sauce:
• Strained tomatoes - 26.5 oz (750 g)
• Agave syrup - 1 tsp
• Italian seasoning - 1 tsp
• 2 Garlic cloves, minced
• Salt and black pepper - to taste

For the stuffed shells:
• 18 Jumbo pasta shells
• 9 Mini vegan mozzarella balls, halved
• Black olives - as needed, sliced
• Tomato paste - as needed, for the veins
• Fresh thyme - optional

How to make:

1. Cook the vegan ground beef in olive oil over medium heat, breaking it into very small crumbles with a spatula.
2. Add the bell pepper, onion, and garlic and cook until softened. Season with smoked paprika, Italian seasoning, salt, and black pepper. Stir in the tomato paste.
3. To make the sauce, combine the strained tomatoes, agave syrup, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then add the garlic and cook for 1 more minute.
4. Stir 1/3 cup (80 ml) of the tomato sauce into the filling.
5. Cook the jumbo shells according to package directions until al dente. Drain and let cool just enough to handle.
6. Spread a layer of tomato sauce over the bottom of the baking dish. Stuff each shell generously with the filling and arrange in the dish.
7. Spoon a little tomato sauce over each shell.
8. Top each shell with half of a mini vegan mozzarella ball and a slice of black olive to create the pupil. Use a small amount of tomato paste to draw thin red veins over the mozzarella, then add a little fresh thyme if desired.
9. Bake at 350°F (180°C) for 15 minutes.

Makes about 18 stuffed shells.

23/09/2026

These little guys definitely have plans to kidnap the Sandy Claws🤭🫑🎃
Save this recipe for later☺️

Vegan Jack O’Lantern Stuffed Peppers

Ingredients:

• 4 Bell peppers
• Vegan ground beef - 12 oz (340 g)
• Cooked white rice - 1 cup (240 ml)
• Mushrooms - 8 oz (225 g)
• 1 Onion
• 2 Garlic cloves
• Tomato paste - 1 tbsp
• Smoked paprika - 1 tsp
• Italian seasoning - 1 tsp
• Fresh parsley - 2 tbsp
• Olive oil - as needed
• Salt and black pepper - to taste
• Vegan cheese - as needed

For the tomato sauce:

• Strained tomatoes - 26.5 oz (750 g)
• Agave syrup - 1 tsp
• Italian seasoning - 1 tsp
• 2 Garlic cloves
• Salt and black pepper - to taste

How to make:

1. Cut the tops off the peppers and remove the seeds. Carve Jack O’Lantern faces into each pepper.
2. Add the mushrooms to a hot skillet and cook until the liquid evaporates. Add a little olive oil and sauté until golden. Add the onion and garlic and cook for 2-3 minutes.
3. Add the vegan ground beef and cook until fully cooked. Stir in the tomato paste, smoked paprika, Italian seasoning, salt, and black pepper. Add the cooked rice and parsley and mix well.
4. To make the sauce, combine the strained tomatoes, agave syrup, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then add the garlic and cook for 1 more minute.
5. Stir 1/3 cup (80 ml) of the tomato sauce into the filling.
6. Preheat the oven to 350°F (180°C). Pour the remaining tomato sauce into a baking dish. Place the peppers in the dish and fill them with the vegan beef mixture. Top with vegan cheese and place the pepper tops back on.
7. Cover and bake for 35 minutes. Uncover and bake for another 15 minutes.

19/09/2026

Giving the classic soup & grilled cheese combo a spooky little makeover🎃👻 Perfect for Halloween season💀
Save this recipe for later😊

Creamy Butternut Squash Soup with Vegan Spooky Grilled Cheese🎃

Ingredients:

• 1 butternut squash
• 3 red kuri squash slices
• 2 carrots
• 1 bell pepper
• 1 onion
• 2 whole heads of garlic
• 2 tomatoes
• Vegetable broth - 4 cups (950 ml)
• Coconut milk - 1 cup (250 ml)
• 1 fresh sage sprig
• 2 fresh rosemary sprigs
• Nutmeg
• Salt & black pepper
• Olive oil

Spooky grilled cheese:

• Bread slices
• Vegan butter
• Vegan cheese

How to make:

1. Cut the squash, tomatoes and bell pepper in half. Chop the carrots and onion, and cut the tops off the garlic heads.
2. Arrange everything on a baking sheet with the sage and rosemary. Drizzle with olive oil and season with nutmeg, salt and black pepper.
3. Roast at 350°F (180°C) for about 1 hour, or until the vegetables are tender.
4. Scoop out the squash flesh, peel the tomatoes and bell pepper, and squeeze the roasted garlic out of the skins.
5. Transfer the roasted vegetables to a pot. Add the vegetable broth and coconut milk, then blend until smooth and creamy.

Spooky grilled cheese:

1. Cut a spooky face into one slice of bread.
2. Melt vegan butter in a skillet over medium heat. Add the bread and top with vegan cheese.
3. Cook until the bread is golden and the cheese is melted, then top with the spooky face slice.

Serve together for the ultimate cozy Halloween combo🎃👻

16/09/2026

Who said Jack-O’-Lanterns were only for decorating?😏🎃
Save this recipe for later☺️

Jack-O’-Lantern Stuffed Pumpkin🎃

Ingredients:

• 1 medium pumpkin
• 10½ oz (300 g) butternut squash
• 3 potatoes
• 1 carrot
• 8 oz (230 g) mushrooms
• 1 onion
• 2 garlic cloves
• A handful of fresh parsley
• 1 tbsp flour
• 1½ cups (360 ml) plant milk
• Fresh rosemary, nutmeg, salt & black pepper
• Olive oil, for roasting

How to make:

1. Cut the top off the pumpkin and scoop out the seeds and pulp.
2. Cut the butternut squash, potatoes, and carrot into Halloween shapes, and carve little skulls into the mushrooms. Arrange everything on a baking sheet, drizzle with oil, and season with rosemary, salt, and black pepper. Roast at 350°F (180°C) for 25-30 minutes, until tender and golden.
3. In a separate pan, sauté the onion and garlic until fragrant. Add parsley, nutmeg, and flour, then stir in 1½ cups (360 ml) plant milk. Simmer until thick and creamy.
4. Layer the roasted vegetables and creamy sauce inside the pumpkin.
5. Cover with the pumpkin lid and bake at 350°F (180°C) for about 50 minutes, or until the pumpkin is tender.

Note: If you’re cutting the veggies into Halloween shapes like I did in the video, have a little extra butternut squash, potatoes, and carrot on hand, since you’ll lose some when cutting out the shapes🎃🌙🦇

10/09/2026

Save this recipe for Halloween🎃👻

Spooky Baked Apples🍎🎃

Ingredients (for 6 large apples):

• 6 large apples (I used Cosmic Crisp apples)
• Rolled oats - 18 tbsp
• Chopped nuts - 9 tbsp
• Raisins - 3 tbsp
• Maple syrup - 6 tbsp
• Melted coconut oil - 8 tbsp
• Cinnamon - 3 tsp
• Salt - 1/4 tsp
• Ground vanilla - 1 tsp

For serving:

• Salted caramel syrup
• Vegan ice cream

How to make:

1. Preheat the oven to 350°F (180°C).
2. Scoop out the centers of the apples, keeping the bottoms intact. Finely chop the scooped-out apple flesh.
3. Mix the chopped apple with all the filling ingredients.
4. Fill the apples generously with the mixture.
5. Cover and bake for 30-40 minutes.
6. Uncover and continue baking until the apples are tender and the filling is golden brown. Total baking time will vary depending on the apple variety and size.
7. Serve warm with vegan ice cream and salted caramel syrup.

06/09/2026

I had so much fun making this witches brew soup and all these little spooky details🤭💀👻
Save this recipe for Halloween🎃

Vegan Witches Brew Soup🔮🧙🏻‍♀️🎃

Ingredients:

• Vegan ground beef - 16 oz (450 g)
• 12 small Yukon Gold potatoes
• 6 large white mushrooms
• 2 large carrots
• 2 celery stalks
• 1 large onion
• 4 garlic cloves
• Green beans - 1 cup (150 g)
• Crushed tomatoes - 15 oz (425 g)
• Tomato paste - 2 tbsp
• Vegetable or mushroom broth - 5-6 cups (1.2-1.4 L)
• Soy sauce - 2 tbsp
• Smoked paprika - 1 tsp
• Dried herbs - 1 tsp
• Cumin - 1/2 tsp
• 2 bay leaves
• Salt and black pepper - to taste

How to make:

1. Use a knife to carve spooky faces into the potatoes. To make mini pumpkins, cut a few shallow grooves lengthwise along each carrot, then slice into rounds. Cut each mushroom lengthwise into three slices, carve two eyes and a nose into each slice, then add a few short lines at the bottom for the teeth.
2. Heat the olive oil in a large pot over medium heat. Add the vegan ground beef, break it into small pieces, and cook for 5 minutes until browned.
3. Add the onion and celery and cook for another 5 minutes. Stir in the garlic, tomato paste, smoked paprika, dried herbs, and cumin, and cook for 1 minute.
4. Add the soy sauce, crushed tomatoes, broth, black pepper and bay leaves. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the potatoes and carrots and cook until tender.
6. Add the green beans and mushroom skulls and cook for another 8-10 minutes.
7. Remove the bay leaves and season with salt if needed.

02/09/2026

My first cozy recipe of the season had to be a little spooky🤭🎃👻
Save this recipe for later☺️

Creamy Tomato Soup & Vegan Grilled Cheese

Ingredients:

• 5 ripe tomatoes
• 2 bell peppers
• 1 onion
• 2 whole heads of garlic
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1-2 cups (240-480 ml) vegetable broth
• 1 small bunch fresh basil
• Fresh rosemary
• Salt & black pepper

Grilled cheese:
• Bread of choice
• Vegan butter
• Vegan cheese

How to make the soup:

1. Cut the tomatoes and bell peppers in half, chop the onion, and cut the tops off the garlic heads.
2. Place everything on a baking sheet, drizzle with olive oil and balsamic vinegar, and season with salt and fresh rosemary.
3. Roast at 350°F (180°C) for 40-50 minutes, until soft.
4. Squeeze the roasted garlic cloves out of their skins and transfer everything to a pot.
5. Add fresh basil, black pepper, and 1 cup of vegetable broth, then blend until creamy and smooth. Add more broth as needed to reach your desired consistency.
6. Let the soup simmer gently for a few minutes.

How to make the grilled cheese:

Cut a spooky face into one slice of bread. Melt vegan butter in a skillet over medium heat, then add the bread and top with vegan cheese. Cook until the bread is golden and the cheese is melted, then assemble with the spooky face on top.

🍂 Serve together for the ultimate cozy combo🥰👍🏻

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