A Halloween Menu: Recipes taken from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.

Black Bean and Butternut Chili
This flavorful chili makes a great centerpiece when served in a large pumpkin shell. You can also serve it in a crock pot on the “keep warm” setting. (This recipe is from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.)


1 small butternut squash, peeled, halved, and seeded
1 tablespoon olive oil
1 medium yellow onion, chopped
1 carrot, finely chopped
1 orange bell pepper, chopped (optional)
1 (14.5-ounce) can crushed tomatoes
2 tablespoons tomato paste
3 1/2 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed      
1 chipotle chile in adobo, minced
1 cup apple juice
3 tablespoons chili powder
1/2 teaspoon ground allspice
1/2 teaspoon sugar
Salt and freshly ground black pepper

1. Cut the squash into 1/4-inch dice and set aside. In a large saucepan, heat the oil over medium heat. Add the onion, squash, carrot, and bell pepper, if using. Cover and cook, until softened, about 10 minutes.

2. Add the tomatoes, tomato paste, black beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, and salt and black pepper to taste. Bring to a boil, then reduce the heat to low. Simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.

3. Uncover and simmer about 10 minutes longer. Serve hot.

Savory Pumpkin Muffins with Black Sesame Seeds       

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 solid canned solid-packed pumpkin

1/4 cup light brown sugar

1/2 cup plain soy milk or other nondairy milk

1/2 cup neutral vegetable oil

1/4 cup minced canned green chiles (hot or mild)

1/4 cup finely chopped unsalted pumpkin seeds

2 tablespoons black sesame seeds

1. Preheat oven to 375 F.  Lightly grease a 12-cup muffin tin or line with paper liners and set aside

2. In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, combine the pumpkin, sugar, soy milk and oil.

4. Mix the wet ingredients into the dry ingredients until just combined. Stir in the green chilies and pumpkin seeds.

5. Transfer the batter to the prepared pan. Sprinkle the tops of the muffins with the black sesame seeds.  Bake until a toothpick inserted in the center of a muffin comes out clean, 16 to 18 minutes.  Let cool for 5 minutes before removing from pan. Serve warm or at room temperature. These muffins taste best if eaten on the same day they are made, but can be baked several hours ahead and stored at room temperature until needed.



Orange-Carrot Cake with Dark Chocolate Icing
MAKES 8 SERVINGS

Spread the icing evenly over the cake or pipe from a pastry bag in the shape of a spiderweb with a chocolate spider off to one side.

CAKE                                                                        ICING
2 cups all-purpose flour                                             6 tablespoons vegan margarine, softened                                                                  
1 teaspoons baking powder                                       1 teaspoon orange extract
2 teaspoons baking soda                                            2/3 cup unsweetened cocoa powder
2 teaspoons cinnamon                                                2 2/3 cups confectioners' sugar
1 teaspoon salt                                                            1/4 cup plain or vanilla soy milk or other nondairy milk
1/2 cup fresh orange juice                                           2 tablespoons fresh orange juice
1/2 cup neutral vegetable oil
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
2 1/4 cups finely shredded carrots
2 tablespoons minced orange zest


1. Make the cake: Preheat the oven to 350F. Lightly grease a 9-inch square baking pan and set aside. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.

2. In a medium bowl, combine the sugar, juice, oil, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients. Stir in the carrots and orange zest until just mixed.

3. Scrape the batter into the prepared pan. Bake until a toothpick comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

4. Make the icing: In a large bowl, cream the margarine with the orange extract. Beat in the cocoa and sugar, a little at a time, adding the soy milk and juice between additions.  Continue beating until smooth, adding a bit more soy milk if needed. When the cake is completely cooled, frost the cake with the icing.