It’s Friday! We found things to share. Did you?
Let’s begin the Halloween madness. I found this wonderful Vegan Cookie Dough Truffle from Chef Chloe. There’s some discussion about how to make it gluten-free in the comments for those of you with issues with wheat.
I also found this post about how to shortcut making non-dairy milks yourself by using nut-butters (like almond, sunflower, cashew, and coconut) to get rid of the soaking process. I’d like to try it, but I’m somewhat skeptical. I find there’s a different taste profile to cashews ground up in the blender than to cashew butter. If anyone does try it before I get to it, please let me know how it went.
And since it’s the time of year for pumpkin, how about a lovely Pumpkin Tortilla Soup? I confess (Denise), that I am not a big fan of pumpkin unless it’s in a soup.
Still got zucchini? Now my confession (Mary Kate) of not loving the green squash of summer, but done really well, it can be good. This Indian version looks excellent, and a good reason to get out the fenugreek I’ve never quite figured out what to do with.
Mac and Cheese? Yes, please. This recipe uses a cashew-based cheese, so not nut-free. It also features butternut squash and kale, which makes it seem like an adult version of the childhood favorite. I would cook the squash my normal lazy way, though — poke holes, throw in crock pot on low overnight. So much easier than anything else.
Ooooooooo: Apple Cider Cupcakes with Caramel Frosting. Contains coconut milk, but gluten-free.
If you’re thinking ahead to trick-or-treaters? A personal favorite of mine — which avoid both allergens and non-fair trade chocolates — are Yummy Earth lollipops. Truly tasty, and one of the more cost-effective possibilities for an allergen-free Halloween.