Tuesday, October 25, 2011

Eco Friendly Halloween Ideas

Halloween (October 31st) is only a few days away... So we thought we would share some of our favourite eco-friendly Halloween ideas. 

Our favourite pumpkin decorating idea comes from Little Fashion Diary. Follow Christina's Make a Glittery Pumpkin in 12 Simple Steps guide to create a gorgeous glittery pumpkin perfect for your halloween party!  

If your carving pumpkins for Halloween it's likely that you will have lots of extra pumpkin left over so why not make a delicious pumpkin bread or healthy pumpkin soup! 

Actress and Vegan Alicia Silverstone has a delicious Pumpkin Bread recipe that she shares in her book The Kind Diet

Pumpkin Bread by Alicia Silverstone

Serves: 8
Preparation Time: 15 minutes
Cooking Time: 50 minutes 

  • 5 cup(s) of cooked pumpkin (fresh is best, but canned will do; see note at top)
  • 2 cup(s) of maple sugar
  • “eggs”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 2 eggs worth of egg replacer
  • 1 cup(s) of almond milk or other nut milk
  • 3/4 cup(s) of safflower oil
  • 1 tsp. of vanilla extract
  • 4 cup(s) of spelt flour
  • 3 tsp. of baking soda
  • 3 tsp. of baking powder
  • 1 tbsp. of ground cinnamon
  • 1 tsp. of ground nutmeg
  • 3/4 cup(s) of grain-sweetened, nondairy chocolate or carob chips
  • 1 cup(s) of whole macadamia nuts (save a little bit of chocolate and nuts to sprinkle on top at end, if you want)

  • Preheat oven to 350 F (350 C)
  • Oil two 9”x5” glass loaf pans
  • Combine the pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in a mixing bowl
  • In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top
  • Add the wet ingredients to the dry ingredients until just combined
  • Fill the prepared pans with the batter
  • Top with the reserved chocolate chips and nuts
  • Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger
  • Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely

  • Vegan Pumpkin Pie Cupcakes
    If you have a sweet tooth... then you will love this cute, kind & vegan recipe for delicious Pumpkin Pie Cupcakes. 

    1 cup raw sugar
    1/2 cup packed brown sugar
    1/4 cup canola oil
    Egg Replacer for 4 eggs
    1 can (15-ounce) unsweetened pumpkin
    2 cups cake flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    3/4 teaspoon each cinnamon, clove, nutmeg
    1/2 teaspoon salt
    soy whip (for the frosting)
    candy corn 


    Combine sugar, brown sugar, and oil in a large bowl; beat at medium speed until well blended. Add egg replacer; beat until blended completely. Add pumpkin and incorporate completely. Sift and combine flour, baking powder, soda and spices - gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into lined muffin tins, filling half way. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool.  Top with Soy Whip and a candy corn gummy.  Full Recipe

    Check out more Healthy Ideas for Halloween from FitSugar.com 

    For more eco-friendly Halloween ideas and tips please visit Green Halloween