I love Halloween. Perhaps it’s because fall is my favorite season. I love the burnt orange leaves in the trees, and the bright orange pumpkins. The cool, refreshing air, and the orange glow of the fireplace. But it’s easy for vegans to see Halloween as one big stress fest, because you’re bombarded by goodies you simply can’t eat. But, clever vegan that you are, you’re going to overcome this battle with glee and confidence! Don’t feel like you have to deny yourself a good time for the sake of being vegan. There are plenty of ways to partake in the fun, without compromising your ethics.

Check out the Natural Candy Store for some vegan candies (no bone char refined sugar!) you can safely nosh on. And award winning Crispy Cat Bars are organic and vegan, created by a vegan. Sold at most Whole Foods.

I watched the Food Network show Unwrapped and they had a special on organic cotton candy by Pure Fun. The people they interviewed said it tasted much better than your average cotton candy. The natural ingredients create a very rich and refreshing flavor. I’m excited to try it! I’ve been told they sell it at Whole Foods. I’ll have to see if I can find any next time I’m there. It comes in a variety of unique flavors (besides original) like root beer, licorice, maple, and cinnamon.

In the mood for a little DIY?
Here’s a recipe for Vegan Caramel Apples!
And one for Vegan Chocolate Pumpkin Pie!
A weakness of mine, Peanut Butter Cups!
And who can forget about Rice Crispy Treats!

Whether you choose to curl up on your couch with your black cat, a hot cup of cider and cheesy old b-movie horror classics like Bloodlust, Blood Thirst, Bloody Pit of Horror, or A Bucket of Blood (corn syrup o’ plenty)…

…or you choose to party with friends dressed in the most ridiculous outfits imaginable, have fun this year! You deserve it!

3 Responses to “Halloween Fun Can Be Vegan Fun!”

  1. Darcie Says:

    Here’s a recipe that went over well with my vegan friends: Halloween Tiny Stuffed Peppers…
    1) Cut off the tops and de-seed several black and orange mini peppers (Set aside the tops for later)
    2) Chop two cloves garlic half a red onion
    3) Saute one can pinto beans with the onion, garlic,m and spices of your choice for about ten minutes over low heat
    4) Stuff the mini peppers with the mixture and cover them with their tops
    5) Bake at 375 degrees for 10-15 minutes
    6) Enjoy as an appetizer or main course!


  2. Darcie Says:

    and tomatoes, I forgot to say chop and add tomatoes to the mix- I used orange heirloom tomatoes to add more Halloween color and a tangy goodness!


  3. Emily Says:

    This recipe is GREAT!! Thanks for posting it. Yum yum.


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