Happy Halloween (& Blessed Samhain)

We did our normal Samhain/My Mom & Dad's Anniversary Party......We had fun, food , family and friends.

I bastardized a version of squash chili, to make a yummy Pumpkin Chili. No pics, because it got all ate up...YUM!!

Pumpkin Chili

1 pie pumpkin, peeled and cut into 1/2-inch cubes
2 tablespoons vegetable oil
2 medium onion, chopped
8-10 cloves garlic, minced
2 green bell peppers, chopped
2 tablespoon mild chili powder
2 1/2 teaspoons ground cumin
4 teaspoons oregano
1/4 teaspoon chipotle chili powder (or to taste)
2 28-ounce cans kitchen cut tomatoes
1 cup water
salt and freshly ground black pepper, to taste
4 15-ounce cans beans (I used black, kidney,cannellini,pinto), drained

Prepare the pumpkin, and set it aside. Heat oil in a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. Add the garlic and sauté for 2 more minutes.

Add all the seasonings, and stir well to coat the vegetables and "smoke" the seasonings. Stir in the tomatoes (and their juice), water, pumpkin, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.

Transfer contents of pot into a large slow cooker and add the beans, and adjust the seasonings, if necessary. Cook on High for 4-6 hours. Serve over rice, top with Better Than Sour Cream. :)

I also made cornbread from here.

We went trick or treating with all of the kids. We had good timing, because we were only one street away when the hail really started pelting down. We came back in and warmed up. I threw more food in the oven.

I cheated and used ready-made pizza dough- our local grocer (Tops Friendly Market)has the canned type (like Pillsbury) and theirs is vegan. I topped one with pizza sauce, Daiya "Mozzarella", and Yves "Pepperoni". The other I topped with my Olive Curry Wedge filling. And it came out *so* yummy. Everyone loved it (I wished I'd made more).

I also made a layered baked dip to serve with tortilla chips. Another one of my standard party fare recipes.

Baked Layer Dip

1 container Better Than Cream Cheese
1 can vegan refried beans (make sure they don't have lard)**(see note)
1 16 oz. jar of salsa (I use the kind that has black beans & corn in it)
1/2 bag of Daiya Cheddar
2 green onions, cut up
1/2 cup black olives, sliced

Pre-heat oven @ 350 F. Spread the Better Than Cream Cheese in an even layer in a 9"x13" pan. Top with refried beans. Spoon salsa over that, then sprinkle Daiya over the salsa. Top with green onions and olives. Bake until Daiya melts, about 15 minutes. Serve with Tortilla Chips.

** I did NOT use refried beans this time (I forgot to buy them, ugh!) I made some of frontier co-op's dried Fiesta Bean Mix (5 servings, prepared). It makes it a little spicier, but it was still very tasty!!