There was far too much bile. You only need about one fourth of the original recipe. The crust was delicious and surprisingly easy to work with. I used the leftover garbanzo beans to make the spread used in the appetizers, Goblin Eyes.
The Ghosts were made from mashed potatoes. They were spooned into a plastic bag (I used an old one, re-used so many times, it was ready to get thrown away.) Cut the corner off so you can squeeze out a thick amount of potatoes.
Swirl the potatoes into a mound, getting smaller as you get to the top. Use two small seeds for eyes. I used caraway seeds.
Bloody Sauce was a tomato sauce and beets mixture, cooked with some garlic, onion, basil and oregano. Then it was put into a blender and pureed. It ended up tasting like a very delicious marinara. I’ll have to try to make it again, writing the recipe down, so I can eat it with pasta.
Vegan Halloween Party Recipe: Stuffed Intestines
For the dough:
1 cup cooked garbanzo beans, pureed in a blender
3 cups whole wheat flour
1-1/2 teaspoons salt
1 teaspoon cumin
2/3 cup canola oil
1/2 cup water
Place all ingredients into a bread machine on the dough cycle. You may need to add a little more water. Let it mix while you prepare the filling and bile.
For the filling:
2 Tablespoons oil
1 onion, chopped
3 cloves garlic, chopped
1 sweet bell pepper, chopped
1 can (drained weight 6 ounces) olives, sliced
1 carrot, grated
1 sweet potato, diced
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon fresh thyme
salt to taste
Saute onion, garlic, and bell pepper in oil until soft, about 10 minutes. Add remaining ingredients. Cover. Cook until sweet potatoes are soft, about 10 minutes. Set aside to cool slightly so you can handle it.
For the bile:
1 cup frozen peas
1/2 cup almond milk or other nondairy milk
Blend the peas and milk in a blender. Stop the machine often, scraping the sides down with a spatula, until you have a thick mash.
(These amounts are just approximates. I used the full recipe, but it was way too much. These amounts should get you much closer.)
To stuff the intestines:
Divide the dough into 4 parts. On a lightly floured surface, roll out one part dough until it is a rectangle, about 6 x 10 inches, and 1/8 inch thick.
Spread 1/4 of the filling mixture on the dough, leaving 1/2 inch around the edges free, so you can overlap the edges to seal them.
Spoon 1/4 the bile mixture down the center of the filling, lengthwise.
Carefully (and with conviction, my friend, noted) fold the long edged of the dough over the filling and overlap them in the center, forming a tube.
Using two people and four hands, carefully lift the stuffed intestine and place it, seam side down, in a 9×13 inch baking pan. Curl the ends around, so the tube snakes back and forth in the pan.
Repeat with the remaining 3 parts of dough, filling, and bile.
Put some ketchup in an old plastic bag. Cut a tiny, very tiny tip of the corner of the bag off, and throw the tip away, so it doesn’t end up in the food by mistake.
Squeeze ketchup over the stuffed intestines to make it look like veins.
Bake at 375 degrees F for 30-40 minutes, until lightly browned on top.
This dough was surprisingly easy to work with, given that it was so soft, and the filling was so heavy. The top of the dough, when baked, had a lovely crunch to it, and the combination of vegetables, which seemed very odd, was quite delicious and filling.
The orange and black colors of the filling, combined with the green bile, gave it quite an interesting look. But the fat-ness of the intestines made them look more like a snake. So this would also work well to make a snake or dragon, instead of intestines.
You could use this for a kids’ birthday party, decorating one end to look like the head, and tapering one end into a tail. Kids would love the mild, delicious flavors, too.