Photo By Kathy Hester
I was so excited when Kathy Hester told me she was going to write a Halloween e-book! Can you guess what it’s called? …The Ghoulish Gourmet Halloween Cookbook (although you have to pronounce it with a Ghoulish accent). I just love that name! Anyway, Kathy creates fantastic vegan recipes. She also is super creative, so I know the recipes are going to be delicious (and devilish too)! But the best part of all, is that Kathy LOVES Halloween. Like seriously loves it so much that she collects Halloween stuff all year long. How fun is that? You need to check out The Ghoulish Gourmet stat, while you still have time to put together your Halloween menus!
Kathy is letting me share this devilishly delicious recipe with you. Use those tiny little potatoes to create a vegan version of a deviled egg. It even tastes a little like egg (from the kala namak salt that’s high in sulfur). And of course, no Halloween recipe is complete without an edible olive eye on it! This is a delicious savory Halloween recipe that your guests will love!
This is just one of the 25 spooky recipes you’ll find in The Ghoulish Gourmet Halloween e-Cookbook. Click on the link to go get yourself a copy! But you may want to make yourself a batch of these Deviled Potatoes first, as these devils are really good. Devilishly good!
Photo By Kathy Hester
- 1 (24 ounce) bag of small red, yellow or purple potatoes, rinsed well
- 1 package firm or extra firm tofu (about 1 pound – some containers weigh a little less)
- ⅓ cup vegan mayo
- 1 tablespoon Dijon mustard
- ½ teaspoon black salt or kala namak (or regular kosher salt, to taste)
- ½ teaspoon turmeric
- ¼ cup sliced olives stuffed with pimentos
- Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for about 10 minutes, or until you can pierce the potato easily with a fork.
- Drain, rinse with cool water and set aside until cool.
- Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
- Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.
- Recipe from The Ghoulish Gourmet by Kathy Hester
