When I was a child, we used to play Halloween on our English classes during which our teacher would let us wear some “scary” costumes. Maybe that was the reason why I liked these particular lessons and teacher so much. Today I am a grown-up and I love preparing all kinds of sweet and savory holiday snacks, but I’ve never made any straight Halloween ones. Therefore I regard my debut a very successful one!
Halloween is just around the corner and there will be a bunch of awesome parties in the city! If you plan on going to friends or make a party yourselves, or if you just feel like munching nicely decorated yum stuff, the you’re in the right place: a few propositions that right fit into your needs will appear on that blog from today on. And if your families are not too conservative, these dishes can also work as a funny gadget on All Saints Day. I had a great time preparing the Halloween options for you, and fun is what we actually look for, right?
Today in the menu: Vegan Halloween Eyes?
Do you like Halloween? Maybe you have your checked favorite dishes?
Let me know!
And, most importantly, dress up!This year I plan on wearing a mask (which you can see in the photo) and a dead man costume 🙂
Ingredients:
- 20 medium size mushrooms
- 300g plain tofu
- 1 clove garlic
- 3 tbs lemon juice
- 1/2 tsp salt
- generous pinch of pepper
- 1 tsp oil from the jar of dried tomatoes
- 8 black olive
- balsamic vinegar
- Sriracha
How-to:
Wash the mushrooms and remove the stems, so you have only the caps (you can use the stem for pasta or soup). Put the shrooms on a baking tray layered with baking paper and pour 2 drops of balsamic vinegar on each. Blend tofu, spices, oil and lemon juice into a smooth paste. Fill the mushrooms with paste, decorate with a slice of olive and bake for 15 minutes in 170 degrees. Use a toothpick to draw blood vessels on the white paste.
Serve hot, but cool also taste great.
https://eatntravelwithola.com/recipes/stuffed-halloween-eyes-aka-mushrooms/ 
