Down Home South Pecan Pie

 
As a southern gal, this recipe means a lot to me. Yes, I normally only eat pecan pie at the holidays, but it elicits childhood memories with each and every bite. It literally took me over a decade to get this one right. No sloppy drippy filling here. The secret is the tapioca starch. Let the nostalgia commence.

Down Home Pecan Pie


1 cup firm silken tofu
3/4 cup dark karo syrup
1 cup brown sugar
1 tsp. vanilla
1/4 tsp. cinnamon
5 Tbsp. tapioca starch
1/4 cup Earth Balance Buttery Sticks
2 Tbsp. sugar
1 cup whole pecans
1 graham cracker crust

Preheat oven to 350 degrees Fahrenheit. In a blender/food processor all ingredients with the exception of the pecans until it is creamy. Remove about 1/2-3/4 cup of the filling, then add the rest to the crust. In a small bowl toss the whole pecans in the leftover filling. Lastly, layer them onto the top of the filling.

Bake in the oven for 20-25 minutes or until pecans begin to turn golden brown, then cover with foil. Bake another 35-40 minutes until the pie is set. It should not be jiggly anymore. Slice and serve warm, or cover and reheat slices in microwave before serving. Vanilla coy/coconut ice cream pair well with pecan pie.

Vegan Valetine Round-Up

Today is the day I pick back up the blog, brush it off, and get busy blogging. To start out, I'm compiling a list of Valentine's Day Treats.

If you are looking for a list of places that offer vegan Valentine chocolate's, check out this list. Trust me, the hardest part will be deciding which to order!

If you've got the time, a homemade treat made with love is the way to go. Below are some ideas to get you started.

The Raspberry Lemonade Smoothie or Tiger Chocolate Peanut Butter Brittle are perfect options for a simple quick recipe. While the others take more time, it will be well worth it. Wishing you a Very Vegan Valentine's Day!

Strawberry Iced Sugar Cookies

Strawberry Powdered/Iced Cake Donuts

Strawberry Shortcake Cupcakes

Raspberry Lemonade Smoothie

Double Chocolate Bundt Cake with Fresh Raspberries

Tiger Chocolate Peanut Butter Brittle

Thanksgiving Round-Up

Each Thanksgiving, our family extends an invitation for our family to participate in a vegan meal with us. Thus far, it has centered around the traditional type meal. Last year the Tofurky was a big hit, so it will be making an appearance again.

It was not always so revered, until I discovered a fool-proof way to cook it. This my friends, included an important ingredient:

We roasted our Tofurky in the oven, half-submersed in Imagine Vegetarian Wild Mushroom Gravy. In a 1.5 quart (1.5 L) glass round pyrex bowl, we emptied two packages of the gravy, pouring some over the top of the roast. Then we baked it for 30 minutes, completely flipped it over, and roasted another 30 minutes. We basted the Tofurky half-way through the second round of roasting.

Viola! No spongy, chewy texture here, just nice and juicy Tofurky! Seconds please...

Below are some of our tried and true recipes, which would be a delicious addition to any Thanksgiving meal. There are also a couple non-traditional ones like Irish Stew, Pecan Pie Truffles, and Tofu Fingers, but they'd make an excellent option for anyone looking for dishes that are "off the beaten path."

Happy Thanksgiving everyone!

Green Bean Casserole

Squash Casserole

 Kale Chips

Breaded Crispy Tofu Fingers

Irish "Root" Stew

Pecan Pie Truffles

Pumpkin Pie Bars with Biscoff Crust

Easy Pumpkin Pie Bites with Pecan Butter Creme Topping

Pumpkin Pie Spice Bars with Biscoff Crust

Pumpkin spice is a flavor my family can't seem to get enough of this time of year.  When munching on a Biscoff cookie, it dawned on me that they'd make a perfect cookie crust for a fall bar or pie.

While it has been ruminating awhile, today I finally got around to making a recipe. It is pretty quick if you are using a food processor or Vitamix to make it. Just check out that delicious cookie crust!

Pumpkin Pie Spice Bar with Biscoff Cookie Crust

1 15 oz. can pumpkin purée
1 package of Silken Firm Tofu
1 cup brown sugar
1 1/2 tsp. pumpkin pie spice
1Tbsp. Corn starch
1 1/2 tsp. vanilla

Biscoff Cookie Crust 

1 package of Biscoff Cookies
4 Tbsp. Earth Balance Buttery Sticks

Preheat oven to 350. Put entire package of Biscoff cookies into the food processor, and grind until large chunks are gone. Add in melted/softened Earth Balance margarine and combine. Press into the bottom of a 9 x 13 inch pan.

Mix tofu in food processor or Vitamix until creamy. Add the remaining ingredients and blend well. Pour over crust in pan and spread evenly. Bake for 45-50 minutes or until toothpick comes out clean.

Pumpkin Shaped Bars: Use a pumpkin cookie cutter to make pumpkin shaped bars. To create a jack o'lantern, slice up chocolate into triangles and a mouth.

Kitty Cat Halloween Cupcakes

My latest creation for our Vegkins Annual Halloween Party. I wanted to do something simple, but festive. The head of the cat was made using a 1M frosting tip, but you could replicate it by using a large sandwich bag and cutting a large hole in the corner utilizing a 'homemade'  frosting bag.

To make the eyes, I used vegan "M & Ms," but Skittles would work well too. The pupils were drawn on using an edible ink marker (Wilton makes these). The nose is simply lightly dyed pink vanilla frosting. The ears are chocolate wafer disks cut into quarters*. These were from Trader Joe's. Lastly, the whiskers and nose were made using vanilla frosting.

*Tip: In glass measuring cup boil water in the microwave. Put the knife in it for a few seconds before quartering the chocolate.

Chocolate Wacky Cake Recipe

3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/2 cup cocoa powder
2 cups cool water
2 tsp. vanilla
2 Tbsp. vinegar
3/4 cup vegetable oil

Preheat oven to 350 degrees. Sift together dry ingredients. Mix in wet ingredients, being careful to scrape the sides of the bowl. Only mix until well combined. Fill lined muffin/cupcake pan with liners and fill them 1/2 full. Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely until frosting.

Makes 3 dozen cupcakes

Fluffy Chocolate Frosting

1/2 cup Earth Balance Buttery Sticks
1/2 cup vegetable shortening
2 tsp. vanilla
4-6 Tbsp. non-dairy milk
2/3 cup cocoa powder
3-4 cups powdered sugar

Cream together the margarine, vanilla and shortening. Slowly mix in powdered sugar, cocoa powder and non-dairy milk, alternating between the two. Once mixed well, beat for about ten minutes until frosting is nice and fluffy. Add more powdered sugar or soy milk to obtained desired texture.

A Tea Party with Valentine's Day Strawberry Powdered or Iced Donuts

A couple weeks ago I promised a recipe for some delectable doughnuts, and oh man, these were worth the wait! I needed to tweak the recipe, and apparently the third time was a charm. These would make a nice Valentine's Day treat.

They have a nice fluffy and delicate texture. My kids are always eager samplers. We decided to make a little tea party out of it. They had raspberry herbal tea and a strawberry powdered doughnut.

Can you tell what they were thinking? Mom, please hurry up and take the picture already, so I can eat my doughnut!

Baked Doughnuts (Powdered, Strawberry Powdered or Strawberry Iced)


2 cups cake flour
1/2 cup powdered sugar
1/4 cup granulated sugar
 2 tsp. baking powder
1 Tbsp. tapioca starch or corn starch
1 Tbsp. vinegar
1/4 cup melted Earth Balance Buttery Sticks.
1 cup coconut milk beverage (not from a can)
1 Tbsp. lemon juice
1 1/2 tsp. vanilla

Preheat oven to 350 degrees Fahrenheit. Measure out coconut milk and add vinegar. Lightly grease the doughnut pan with oil.

Sift all of the dry ingredients into a mixing bowl. Add coconut milk mixture, melted margarine, lemon juice and vanilla. Mix on low setting until smooth, stopping to scrape the sides and bottom of the bowl.

Bake 8 - 10 minutes or until toothpick comes out clean. Allow to cool five minutes before removing them from the pan.

Makes 1 dozen doughnuts.

Note: the amounts listed below are for a dozen, adjust accordingly if making multiple kinds.

Powdered Donuts: In a bowl or zip lock bag gently place doughnut to coat it with powdered sugar, and then flip to coat the other side. DO NOT shake it in the bag, they are delicate doughnuts. I was able to shake with previous recipes, but they weren't the correct texture.

Tip: Double coat if serving right away, by allowing them to sit 5 minutes and then coating them again. If serving later, only apply one coating, and add second right before serving.

Strawberry Powdered Donuts: 
1/2 cup strawberry powder (make using freeze dried strawberries and rubbing them on a fine mesh strainer)
1/2 cup powdered sugar

Sift together strawberry powder and sugar, then follow directions above for powdered donuts.

Strawberry Iced Donuts
1/2 cup strawberry powder
1 cup powdered sugar
1 -2 Tbsp. vanilla coconut milk beverage

Whisk together all ingredients until completely mixed. The frosting should be thick and not runny (similar to molasses). Using a pastry brush paint on icing. Allow to dry before storing in an air tight container until serving.

Happy Holidays and Exciting News!

The past couple weeks have been a whirl wind, so I haven't been on here except to quick post the peanut brittle recipe. 

It is hard to believe, but a couple weeks ago, I was bestowed with some very exciting news. Two of the recipes I submitted to the VegNews holiday cookie contest were in the group of top ten finalists! Winners were to be announced a week later.

On the day the results were promised, I neurotically checked for them more times than I care to admit. It was my husband who first saw the announcement.

I won the VegNews holiday cookie contest! Many happy dances later.........I calmed down enough to see for myself. 

All the recipes sounded absolutely amazing, I was so blown away to be chosen. It was an honor to be a finalist, let alone win. I wish they shared the rest of the finalist recipes as they all sound delicious! 

The winning recipe was my chocolate sugar cookies iced with crushed candy cane topping. Since the VegNews staff are sent all sorts of vegan treats to test, it made the win all the more sweet. 

Still pinching myself that I'll soon be whipping up treats with the Kitchen Aid stand mixer that I won. I've dreamed of having one, but t'was not in the family budget. Thank you, thank you VegNews!

 This momma can hardly wait for the next vegan bake sale to utilize this wonderful prize for a good cause other than making treats for the family.

Snickerdoodle Cinnamon Sugar Cookies

My snickerdoodles were legendary at the office way back when I was working. If I sent out an email saying that I brought some into share, four dozen cookies disappeared within a couple hours. They are also often requested by family, and vanish just as rapidly.

It is an oldie but goody. I'm not quite sure what took me so long to share it. They are soft and chewy. Depending on how long they are baked, they also can be crunchy just around the edge. Exactly how I prefer my cookies. 

Be careful with the baking time on these. They do not get golden brown on the edges or they'll end up crunchy (unless that is your goal). Once out of the oven they need to cool and set, so have patience. You will be rewarded! 

Snickerdoodles
2 1/2 cups flour
1/2 tsp. baking soda
1 cup brown sugar
1/2 cup sugar
2 sticks of Earth Balance Buttery Sticks
2 Ener-G egg equivalents
2 tsp. vanilla

Cookie Coating
1 Tbsp. cinnamon
3 Tbsp. sugar

Preheat oven to 300 degrees Fahrenheit. Cream margarine and sugars together. Next add egg equivalent, vanilla, and baking soda, then mix well. Last, add in flour and mix until well combined.

In a small bowl mix together the cinnamon and sugar for the topping. Pour it out onto a large plate and gently shake to spread an even mixture on the plate. Roll cookie dough into balls sized 1 inch in diameter (about the size of a ping pong ball). Roll the balls in coating until completely covered.

Place onto very lightly greased cookie sheet one inch apart. Bake for 12-14 minutes until the sides are set. Unlike most cookies you aren't baking until golden brown, as that will make them crunchy and not chewy.

Please allow 6-8 minutes to cool before lifting off of the cookie sheet with a spatula.

Iced Chocolate Candy Cane Cookies

My inspiration for this recipe initially came from Trader Joe's Candy Cane Joe Joes. I.cannot.stop.eating.them.

Chocolate, pepermint, and candy canes are a combination made for each other. I adapted my sugar cookie recipe from my Grandma that I veganized awhile back.

Chocolate cut-out sugar cookies are where it's at you have my word. I can always gauge a new recipe by how much dough my hubby continues to steal and gobble down. There was a lot of that going on this time.

Iced Chocolate Sugar Cookies with Peppermint Candy Cane Topping

3 1/4 cups flour
3/4 cup cocoa powder
2 cups sugar
1 1/2 cups margarine (I used Earth Balance Buttery Sticks)
3 tsp baking powder
2 "eggs" using Ener-G Egg Replacer
1 Tbsp. coconut beverage (soy, almond, hemp, or rice work too)
2 tsp. vanilla

Peppermint Icing

1 ½ cups Powdered sugar
3 Tbsp. coconut beverage milk (or other milk alternative)
1 1/2 tsp. peppermint extract

Candy Cane Topping

6 Small sized or 2 large candy canes crushed

Cookies:
Preheat oven to 350 degrees. Cream together the sugar and margarine (I recommend using a non-hydrogenated one). Mix together the Ener-G egg replacer with a whisk until creamy. Add it to the mixture, along with vanilla, baking powder, coconut milk and mix well.

Combine with the flour to make dough. Separate into 3 sections, and refrigerate for 3-4 hours or if you are in a rush about a half hour in the freezer. Roll out dough to 1/3 " thick and cut out shapes. Bake in oven 9-12 minutes or until edges are set. Transfer from pan to cooling rack until completely cooled.

Icing:
In the meantime, mix together the icing. Whisk together peppermint extract, powdered sugar and coconut milk, alternately adding coconut milk and powdered sugar. Once desired consistency is reached you are ready to decorate your cookies. I shoot for a maple syrup type thickness when you pout the icing.

Decorating:
I recommend using a pastry brush to "paint" the icing onto the cookies. You can also add sprinkles or crushed candy cane pieces onto the cookies after icing, but need to do it immediately after icing a cookie before it starts to dry.

 
Crushed Candy Cane Topping:
The simplest way to do this is in a food processor/blender, but you can crush them with a rolling pin.

Green Bean Casserole

I must admit that green bean casserole did not grace my plate until I finally joined the grown-up club. Now I wouldn't pass it up. This is a fairly simple recipe, and it would be easy to add your own touch if you so desire.

Green Bean Casserole


4 cups of non-dairy cream of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup)
2 lbs. harticort vert green beans
6 cloves minced garlic
1 Tbsp. canola oil
1/2 cup slivered almonds (optional)
3 tbsp. corn starch
1 8 oz. can of fried onions

Preheat oven to 375 degrees Fahrenheit. Cut or snap off ends of green beans and steam. While steaming green beans, sautee garlic in canola oil. Mix together with cream of mushroom soup, almonds, and corn starch.

Layer the green beans into a well sprayed 9 x 13 casserole dish. Sprinkle with fried onions. Bake 20 minutes, and then cover with foil. Bake another 30-40 minutes until the casserole is set (doesn't slosh too much in pan).

Squash Casserole

Since it was my first year cooking the majority of the meal, I needed to veganize my family's classic Thanksgiving recipes. One of my hubby's favorites is squash casserole. This one is topped with ritz crackers, but it has also been done with potato chips.

I love making recipes for vegans and people with allergies. While the recipe typically has dairy and eggs, this one is dairy-free, egg-free, and soy-free.

Squash Casserole


3 cups cooked and strained yellow squash
1 can of cream of corn or creamy butternut squash (equivalent of 2 cups)
2 cups grated soy-free cheese (I used Cheezly soy-free cheddar)
3 Tbsp. corn starch
1 medium onion sauteed
1.5 cups crushed crackers or potato chips (note: ritz crackers ARE NOT soy-free)
1 Tbsp. olive oil

Pre-heat oven to 350 degrees Fahrenheit. First steam the squash until well cooked. While it is steaming, chop and sautee the onion in oil. Next put steamed squash into a strainer and press excess water out. In a mixing bowl combine the remaining ingredients (except cracker crumbs).

Spray a 9 x 13 inch casserole dish liberally with oil. Add mixture from bowl and press into pan. Sprinkle with cracker crumbs or potato chips. Bake in oven for 20 minutes or until golden, and then cover with foil for the remainder of baking time. Total bake time is 50-60 minutes. Remove from oven when set (ie doesn't slosh around in pan).

Another Very Vegan Thanksgiving

Our threshold was where our family gathered again this year for Thanksgiving. Now that my wee ones are getting older, I decided to take the majority of cooking on. 


This year I made tofurky, a field roast, squash casserole, maple roasted baby carrots, green bean casserole, roasted butternut squash, stuffing, homemade mashed potatoes, gravy, and pecan pie. 


My mom brought a sweet potato casserole, my mother-in-law fruit salad, and my sister cranberry sauce. Our family won't need to cook anything for the remainder of the weekend. Woohoo!


It must be noted that both of my parents went back for seconds on the tofurky.. That speaks volumes to their enjoying it. We tried it many years back and didn't care for it. Either it has been improved or our method was better this time, either way it'll be making a regular appearance now.


Tomorrow is my hubby's birthday, so we'll be picking up food from his favorite local restaurant Evergreen Chinese Restaurant. We're baking him a delicious cake tomorrow, and the kid's have a surprise for him. I'll also start getting recipes posted from our tasty holiday dinner. Happy Thanksgiving!

Pumpkin Spice Cookies

Well I still had leftover pumpkin in my fridge screaming to be made into something delicious. The kids decided it would be cookies. These are a bit more soft and cakey than the traditional style cookie. If you bake them until the edges are a little crunchy, the result is really nice.

I tried to make a swirled cookie version (see above), but need to play with the recipe more before sharing it. The swirled ones I tried were an epic fail. The pictured one is the single one that made it off the pan, due to the filling sticking to the pan.

Luckily, the cookie recipe itself was not! Once I get the swirl recipe worked out, I'll post it.


Pumpkin Spice Cookies

1 and 1/4 cup Earth Balance Buttery Sticks
1 and 1/4 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
1 - 2 tsp. pumpkin pie spice (less is more subtle, and more a spice explosion)
1 tsp. baking soda
2 1/2 cups flour
2 "egg" replacer equivalents

Pre-heat oven to 350 degrees Fahrenheit First cream together the sugars and margarine. Then add vanilla, spices, baking soda, and pumpkin, then mix well. Lastly, add the flour and combine. Please see below for swirl cookie directions, or continue for other kinds. Once mixed, spoon one Tbsp. onto the cookie sheet an inch and a half apart. Bake 10-13 minutes or until golden brown on the edges.

Easy Pumpkin Pie Bites with Pecan Butter Creme Topping

If you've been around on my blog awhile, it is clear I've got a bit of a sweet tooth. Even still, I like to come up with delicious treats which can be enjoyed without adding to that holiday weight surplus so many of us gain.

These little two bite goodies are just the thing to get a sweet shot without going overboard. They are pretty easy to make with a food processor, but should work well in a blender as well.

Whipped Pecan Butter Creme Topping
1 package of vegan whipped cream (I used Soyatoo Whipped Topping)
1/2 cup pecan butter

First add whipped topping into a mixing bowl or blender/food processor and whip until thick and creamy. Next add the pecan butter and cream for 5 minutes. Place the pecan creme into the fridge to set overnight.

Pumpkin Pie Bites or Mini Pumpkin Pies
2 packages of mini phyllo shells or 6 mini pie shells or make your own
1 cup pumpkin puree
3/4 cup silken tofu
1 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar

Preheat oven to 350 degrees Fahrenheit. Combine pumpkin puree, silken tofu, pumpkin pie spice, and brown sugar in mixing bowl/blender/food processor. Mix until creamy and smooth.

Put mini fillo shells or mini pie crusts onto cookie sheet spaced so they are not touching. Spoon one tablespoon (or until almost full) into shells. Bake for 10-13 minutes or until edges are golden brown and pie is set for fillo shells or 18-20 minutes for mini pie crusts.

Remove from oven and allow to cool completely. Place whipped pecan topping into a piping bag and swirl a layer onto the pumpkin bites or mini pies. Add a small pecan for garnish. For the pecan bites I broke then pecans in half for garnish.

Pumpkin and Cat Halloween Cake Pops

Recently I heard a rumor about preparing "accidentally" vegan cake mixes using pumpkin puree in lieu of oil and eggs. Since it sounded interesting, I gave it a whirl. It worked pretty well, and I decided to make Halloween cake pops using the cake.

It was an extremely moist cake and the result is rather tasty and fun to decorate. Next time I would probably make the crazy cake recipe for cake pops and save the pumpkin recipe for cake or cupcakes. My sister came over and we came up with a couple design ideas and below is the result.

Pretty cute huh?

Chocolate Pumpkin Cake Pops

1 package of vegan chocolate cake mix
1 15 oz. can of pumpkin puree
amount of water called for in recipe
 3/4 to 1 1/4 cup chocolate frosting (see below for recipe) or use vegan Duncan Hines Chocolate Frosting

Preheat oven to recommended temperature on box. I used the Duncan Hines Chocolate Fudge Cake Mix. Combine water and can of pumpkin puree to cake mix. Follow instructions on box for preparation.

Once baked, allow to cool and flip cake into a mixing bowl. Break apart cake into crumbs, and add chocolate frosting (see recipe below). Mix until it looks like the picture below. Start with less frosting first since you can't go back once it is added.

Roll it into balls, and add paper sticks. Place in freezer for 3-4 hours. Start to prepare the chocolate coating (see instructions below), add the ears onto the cake pop by dabbing a bit of melted chocolate onto a chocolate chip to make the ears stick. Put them back into the freezer until you are ready to coat them.

It is important to lay out your decorating materials before starting the coating, because the chocolate will dry pretty quickly. Once ready, roll pop in melted chocolate, decorate, and stick into a Styrofoam base to allow it to harden.

Chocolate Coating 


1 package of E. Guittard semi-sweet wafers
2 Tbsp. Earth Balance
1 Tbsp. Coconut oil

Melting the chocolate, margarine, and coconut oil in a double broiler. You could experiment and probably eliminate the margarine by adjusting the amount of coconut oil.

Here is the chocolate I used, which I found at Williams Sonoma:

Chocolate Frosting

3 cups powdered sugar
1 tsp. vanilla
1/4 - 1/3 cup coconut milk beverage
1/4 cup Earth Balance Buttery Sticks
1/4 cup shortening
3/4 cup powdered cocoa

First cream together the shortening and margarine, and then add in the vanilla and cocoa powder. Next add the powdered sugar and coconut milk by alternating between the two and mixing in between additions. Do this until it is all added.

Then beat the frosting for 10 minutes, it will give it the light fluffiness. Don't skimp on the time, trust me on this one. If it doesn't seem creamy enough after everything is added, you can put in a little extra coconut milk beverage.

Happy Halloween!

In the meantime, don't forget to go enter the giveaway this week for a chance to win vegan butterscotch chips or a copy of The 30 Day Vegan Challenge.

Vegan Vegkins Halloween Party Part Deux

The second annual vegan Vegkins Halloween party was a success. Twin cities represent! To keep it simple for food, we did a potluck again. I can't think of a more perfect way to learn new family friendly recipes, than having parents make their favorites at a potluck. If you are looking for other party ideas, check out my previous posts on Easy Vegan Halloween Food, White Chocolate Ghosts, and Homemade Halloween Candy.

There were a few Halloween themed goodies I just have to share with you. The first was a mom's first time baking vegan, and boy did it turn out delicious and festive! She told me that the recipe came from Veg News, which was linked up to Chef Chloe's recipe for Witches Fingers, you know the one that won Cupcake Wars on the Food Network. Yep, a vegan cupcake took the cake so to speak!

The next thematic dish was spaghetti worms with veggie meat eyeballs. Not only was it eye-catching (get it, eye catching), but it was a festive dish for our event. This was made by Betsy, who also shared her technique for peanut butter blossoms. She has some mad talent!

Not only did she make the kid-friendly spaghetti dish, she also carved this awesome brain watermelon. It looked fabulous!

I could go on and on about the other food, but lets get on to the fun had all around, with a craft, games, and a costume contest. Here is Anna from These Little Piggies have Tofu working on a Halloween mobile.

Between meal time and games, the kids all created a kid "mosh pit" type of game inside at folded up gymnastic floor mat. Kids really can have fun with just about anything!

Al and his wife Jen from These Little Piggies Had Tofu, planned the games for the party. They did not disappoint! The first was a musical shapes game. The kid's danced to music, when it stopped they needed to find an animal to stand on. Everyone played until they all had a chance to win.

The kid's loved Pin the Tail on the Cat, and some wanted multiple turns. Look how cute the kitty cat blind fold glasses were for the game!

At the end, we announced winners of the costume contest and then everyone got a treat bag full of vegan goodies to take home.

Do you attend or throw a vegan Halloween party for your kiddos? If not, you can always start up your own group. A fine place to start is Meetup.com online. There are vegan meet up groups all over the country on there, a perfect place to meet other parents. Our group is linked in with the Animal Rights Coalition, which send prospective families our way as well. Happy Party Planning

Don't forget to enter the contest to win either some butterscotch chips or a copy of 30 Day Vegan Challenge.