Earth-Friendly Halloween Recipes

By Cathleen Falsani 10-31-2011

super-natural-cookingMy personal favorite, from, Thai-spiced Pumpkin Soup:

I've made this recipe from the fabulous's Heidi Swanson, author of my go-to cookbook, Super Natural Cooking, so many times I've lost count. It's simple, ever a crowd pleaser and is easy to make in big batches. And it's simply scrumptious.

Recipe: Thai-spiced Pumpkin Soup

From, Roasted Pumpkin with Shallots:

"This hearty side of sliced pumpkin and shallots is bursting with flavor, thanks to a light sauce of balsamic vinegar, oregano, and sage. Just like apples or other orchard fruits, many farms have pick-your-own-pumpkin patches, so you'll know exactly where your squash came from and that it was grown locally. Plus, the fun is in the choosing."

Recipe: Roasted Pumpkin with Shallots

From, Vanilla-Cinnamon Apples:

"Start your quest for Halloween treats with a visit to a local farmers market, pick up some of their favorite fresh apples, and then give this recipe from our friends at Nielsen-Massey Vanillas a try. Their Vanilla Cinnamon Apples will add an element of sophistication to this year's festivities and are sure to have guests lining up for seconds. The recipe combines the savory flavor of Nielsen-Massey's Madagascar Bourbon Pure Vanilla Bean Paste with the delicious tart taste of fall apples to create a treat that is overflowing with gooey goodness."

Recipe: Vanilla-Cinnamon Apples

From via Mother Nature Network, Faux Stuffed "Intestines" Pie:

Sounds gnarly, but it's totally vegetarian! The crust is made of chick peas and the "intestines" are stuffed with green peas and other veg-friendly ingredients.

"If you're a fan of pot pies -- and who isn't -- you'll love the warm flaky crust of the "intestines" and the colorful creamy vegetable stuffing inside."

Recipe: Faux Stuffed "Intestines" Pie

From, Spooky Ghost Meringues:

"Going along with the spirit of the season, I piped meringue into tiny ghost shapes. Looking through my oven's window, the baking sheet looks like it is housing a tiny ghost army. ... If you've never attempted to make meringues, you should. I know that beating egg whites and using a pastry bag all in the span of one recipe might seem a bit too fussy for some of you, but I'll play devil's advocate and say that on the flip side we are only talking about a tiny ingredient list."

Recipe: Spooky Ghost Meringues


From, Three Recipes for Pumpkin Leaves (yes, the LEAVES):

Before you think "yuck!" and skip ahead, I can tell you from experience that these are delicious! My son, Vasco, who is from Malawi in southern Africa, used to eat pumpkin leaves all the time and still loves them. While, most of the year, pumpkin leaves can be hard to come by, but not at Halloween. Two of these recipes are from Africa (Zambia and Tanzania) -- Pumpkin Leaves with Peanuts and M'chicha Wa'nazi (Pumpkin leaves in coconut sauce) -- the third, Pumpkin Leaf Vada, is from India. Tasty, easy to make, super nutritious and Earth-friendly. Try 'em. You'll like 'em.

Recipes: Pumpkin Leaves with Peanuts, M'chicha Wa'nazi and Pumpkin Leaf Vada

From, Grilled Pumpkin with Rosemary and Sea Salt:

"During grilling, the sugars in the pumpkin caramelize. The combination of sweet and salty, coupled with crisp rosemary, will give you a different way of thinking about pumpkin. After trying this, you just might find yourself dreaming of expanding your pumpkin patch next year."

Recipe: Grilled Pumpkin with Rosemary and Sea Salt

From, Pumpkin Cream Cheese, White Bean Pizza and Pumpkin Cookies:

"Start the day off right with a festive breakfast of bagels, pumpkin cream cheese (recipe follows), and fresh apples. This meal also works as a great treat for a morning Halloween party at your child's school. ..."

Recipes: Pumpkin Cream Cheese, White Bean Pizza and Pumpkin Cookies

From, Carrot Ribbons with Cashews:

"Another simple side dish, these carrot ribbons prove that great taste can be had without unnatural additives or artificial flavor enhancements. Cardamom, cinnamon, and ginger all lend a hand to create a wonderfully warm and welcoming taste, perfect for autumn."

Recipe: Carrot Ribbons with Cashews

From, Roasted Seaweed-and-Cayenne-Spiced Squash Seeds:

"Crunchy seaweed- and cayenne-spiced roasted pumpkin seeds make a fabulous topping for a fresh arugula salad, and counterbalance the sweetness of crispy cucumber and pear slices."

Cathleen Falsani is Web Editor and Director of New Media for Sojourners. She's also a huge foodie who loves to cook, especially for big groups pf friends and family. Boo!

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