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A Spooky Supper Recipe

October 31, 2015 by Rebecca Leave a Comment

For as long as I can remember, Halloween has meant one thing when it comes to supper time: grilled cheese and tomato soup. And while it’s still a favourite combination in our house, I wanted to focus on a healthier (and a little more festive) variation this year. My spooky supper recipe for Halloween is kid approved too!

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients:

  • 12 Sweet Red Peppers
  • 3 Tablespoons of grape seed oil
  • 1 L of chicken stock
  • 4 cloves of garlic
  • Salt and pepper to taste

Wash and deseed peppers. Place pieces in a single layer on a baking sheet lined with parchment paper.  Drizzle with grape seed oil. Roast in preheated oven at 300 degrees for 1 hour or until skins are thin, but not charred. Let peppers cool and then peel skins off.

Sauté 4 minced garlic cloves in 1 tablespoon of grape seed oil. Add peppers and chicken stock. Use an emersion blender to purée ingredients and simmer for 30 minutes.

Note: I always make my soup in large batches to have as leftovers or to freeze for a later date. Cut the ingredient quantities in half if you want to make less soup.

Witch Fingers

Most Witch Finger recipes are sweet version (like these ones), but I wanted a savoury version to dip into the soup. I used Meghan Telpner’s Walnut Cracker recipe as my starting point and made the following changes:

  • Add one additional whisked egg (reserve 1 tsp) and 1/3 cup nutritional yeast to the dough.
  • Instead of cutting the prepared dough in squares, cut them in 1 x 4 inch strips and then shape them into fingers.
  • Create indentations for placement of finger nails. Dip sliced almonds into reserved egg and gently press into dough.
  • Bake at 350 degrees for 10-12 minutes.
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Filed Under: Food and Sleep, Halloween, Recipes

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