Halloween

It was a bit rainy for Halloween so we didn't put out any appetizers to enjoy while passing out candy but not so rainy that we weren't able to stand outside together with the neighbors to enjoy our drinks.  We invited the neighbors over for dinner after trick or treating- the recipes are below.  The kids this year were so cute- their costumes showed time and care not just a pillow case over the head and hey- I'm a ghost.  They were also so polite- remembering to say trick or treat and *thank you*!!  I have inflatable witchy legs that I stick out of my trunk.  Still a big hit.  One girl, who was about 3- kept staring at the legs- you could see her wheels turning trying to figure those legs out!  Dad took a picture.

menu
Vegan sloppy Joes
baked beans
coleslaw

Sophisto Joes
adapted from Gourmet October 2007

These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be remiss if we let the black-tie frippery of these cosmopolitan joes belie their true nature: Just as with Fitzgerald's famous hero, there's substance underneath all that class. These civilized sandwiches are hearty, delicious, and perfect for a weeknight dinner.
 Makes 4 servings

1 (14 1/2-ounce) can whole tomatoes in juice, drained or tomato sauce
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter- like Earth Balance
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 pkg tempeh, steamed for 10 minutes and cooled and crumbled
1 1/2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 whole wheat rolls, split
Purée tomatoes in a blender if using the whole tomatoes.
Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.

Add tempeh, stirring to break up any large lumps, 3 to 4 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and serve on the rolls.


Carolina Cole Slaw
adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia

1/2 cup distilled white vinegar
6 tablespoons sugar- I used a heavy 3
6 tablespoons vegetable oil- I used 3 as suggested in the notes posted online
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds

1 medium cabbage (about 1 1/4 pounds) (I used about 1 pound green, 1/4 red and one large shaved carrot.)
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.

Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8


Bean Pot
adapted from Even More Special

2 T olive oil
2 cloves garlic, minced
3 onions, thinly sliced
1/2 cup lightly packed brown sugar- (really I like closer to 1/3 cup, DH likes the full 1/2 cup packed!)
1/4 cup vinegar
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1 16-oz can pork and beans
1 16-oz can lima or butter beans, drained
1 16-oz can kidney beans, drained
Preheat oven to 350F

In a skillet, heat the olive oil; saute the garlic and onion until soft (not brown).

In a mixing bowl, combine the garlic and onion with the brown sugar, vinegar, catsup, mustard, salt and pepper.

Add remaining ingredients, mix well, and pour into a 2-quart casserole dish.
Bake 45 min to 1 hour, covered.
12 servings