Creepy dinner for Halloween!
Only a few days until the scariest night of the year! Hundreds of years ago, Halloween was still an autumn festival for the druids in old England, who celebrated a big festival, Samhain, at the end of summer. The summer was greeted with great fires and winter was welcomed at the same time. The Celts firmly believed that on the night of October 31, the souls of the deceased came back to earth as spirits to return to their homes and many other spirits and homeless souls wandered, despite the great fires that were lit along the way , did not find the way and frightened peaceful people and mischiefed them.
The night of October 31 is still celebrated today. So how about a creepy dinner? Because whether for a big party or just a special dinner with family or friends, hardly any other motto is better suited to let your own creativity run wild. In addition to the eerily beautiful decoration, there are countless ways to bring a little scary factor to the table. Drinks get a frighteningly realistic, blood-red coloring with a little grenadine syrup, muffins come with chocolate sprinkles in a spider’s dress, cakes are decorated with worms made of wine gum, there are chopped feet out of minced meat and even the beloved spaghetti with tomato sauce is made with sausages from horrible crooked witch fingers and whole almonds to the scary dish – there are really no limits to the imagination when choosing recipes.
What shouldn’t be missing on Halloween? Right, the pumpkin! That is why we have a vomiting pumpkin today. No, Don `t worry! The whole thing looks creepy, but tastes incredibly good, is vegan and can also be prepared and prepared super easily if there are still a lot of appointments ahead!
The chili sin carne
- 500g tofu
- 1 packet of birch trees
- 1 can of kidney beans
- 1 can of corn
- 2 onions
- 1 clove of garlic
- 2 cans of chunky tomatoes
- 2 tbsp tomato paste
- 2 heaped teaspoons of Young Kitchen tofu spice
- 2 teaspoons Young Kitchen soup pasper seasoning
The decoration
- 2 avocados
- 1 lemon
- Young Kitchen Hot Chili Mix
- 1 pumpkin
- Tortilla chips
Cut the onions and garlic into small cubes for the chilli. Cut carrots and celery into larger pieces, finely chop parsley. Then crush the tofu with a cake fork so that small “granules” are created that resemble the minced meat. Now fry the tofu in olive oil for about 5 minutes, then add the onions and garlic. After another 3 minutes, add the carrots and celery to the pan and sauté with the tomato paste for 5 minutes. Deglaze with 200ml of water and 1 teaspoon of Young Kitchen soup and add the chunky tomatoes and the 2 teaspoons of tofu spice. If you like it a little hotter, you can now add chili powder! Simmer the chilli for about 10 minutes and finally add corn, kidney beans and fresh parsley for another 10 minutes.
For the decoration, process the avocados with the juice of the lemon and the Young Kitchen Hot Chili Mix to guacamole (works best with a cake fork). Carve the pumpkin as you wish and place it on a platter. Add guacamole and nachhos and a little of the chilli. Serve the remaining chilli with plates of guacamole on top in plates. Happy Halloween!
