What’s better the celebrating the spooky nights of Halloween with friends? How about some delicious meal ideas for any adult Halloween party or dinner. Start with some lovely appetizers including these chipotle cheese topped pumpkins, then enjoy some delicious red pepper soup, and followed by the hearty bean compote.
Chipotle Cheese Topped Pumpkins
Makes about 16 pieces
Ingredients:
1 Tbs coconut oil
4 garlic cloves, peeled
½ chipotle chile in adobo sauce, minced
½ cup cream cheese
8 slices gluten–free bread
1 cucumber, chopped thinly
3 radishes, chopped thinly
1 bunch chives chopped
Directions:
- Preheat oven to 350F. Place garlic and oil in small ramekin. Cover with foil and bake for 20 minutes. Transfer to a small bowl, and mash with chipotle. Mix in cream cheese.
- Toast bread until crispy. Cut into Halloween shapes using a cookie cutter. Spread with cream cheese and garnish with cucumber, radish, and chives.
Nutritional Facts: per serving
48 cal; 4g total fat (2g sat fat); 3g carb; 8mg chol; 147mg sod; 1g fiber; 1g sugars
Red Pepper Soup with Webbed Balsamic Reduction
Serves 8
Ingredients:
1 cup balsamic vinegar
¼ cup agave
3 Tbs coconut oil
1 medium red onion
1½ sweet potatoes, peeled and diced
1 tsp ground cumin
¼ tsp red pepper flakes
1 clove garlic
6 cups vegetable broth
2 large red bell peppers, diced
Directions:
- Bring vinegar and agave to a boil in a saucepan. Reduce heat to medium and simmer for 15 minutes. Set aside to cool.
- Heat oil in a large pot over medium heat. Add red onion and sweet potato, and cook for 6 minutes.
- Add cumin, red pepper flakes, and garlic. Saute for 4 minutes. Add broth and red bell peppers and bring to a simmer. Cook for 30 minutes.
- Blend soup in batches until smooth. Season with salt and pepper. Spoon equal amounts of the soup into serving bowls.
- Create webbing using the balsamic reduction in the soup.
Nutritional Facts: per serving
149 cal; 5g total fat (4g sat fat); 22g carb; 0mg chol; 560mg sod; 1g fiber; 15g sugars
Jack-o-Acorn Squash Bean Compote
Serves 8
Ingredients:
2 Tbs coconut oil
2 medium onions, thinly sliced
1 15.5 oz can chickpeas, drained
3 cups red kidney beans, drained
2 Granny Smith apples, peeled, cored, chopped
1 cup dried cranberries
1 cup dried cherries
1 cup golden raisins
½ cup white wine
¼ cup agave
1 Tbs thyme leaves
8 acorn squash, cut in half, seeded, and cut into jack-o-lanterns
Directions:
- Heat oil in a large skillet over medium-high heat. Add onions, and sauté until medium brown, for about 10 minutes. Stir in chickpeas, kidney beans, apples, dried fruit, wine, and agave. Bring to a simmer.
- Remove from heat. Season with thyme leaves, salt, and pepper. Preheat oven to 350F.
- Pack squashes with filling, place on baking tray and bake, uncovered, for 25 minutes. Cover with squash lids and bake for another 20-30 minutes, or until squashes are tender.
Nutritional Facts: per serving
403 cal; 5g total fat (3g sat fat); 81g carb; 0mg chol; 245mg sod; 11g fiber; 46g sugars
*These recipes are based off of recipes from Vegetarian Times Magazine
