Halloween is one of my favorite holidays. However, I'm not interested in scary movies or haunted houses. What I love are all the Halloween recipes!
Kathy Hester wrote the perfect holiday recipe book, The Ghoulish Gourmet. The recipes are extremely creative, and I love the photography. Reading this book makes me want to plan a party!
Kathy has been kind enough to allow me to share one of her Halloween recipes, Vegan Deviled Purple Potatoes, with you.
Photos and recipe courtesy of Kathy Hester
This recipe calls for black salt or kala namak. Despite the name, this salt isn't actually black in color. Rather it's an Indian mineral salt with a distinctive sulfurous taste reminiscent of eggs. I like to use it in tofu scramble.
If you can't find purple potatoes, red or yellow potatoes can be used instead.
Wouldn't you love to serve these Deviled Purple Potatoes to your friends and family?
Some of the other festive recipes you can find in The Ghoulish Gourmet are Beet Blood and Walnut Dip. Moonlit Zucchini Mummies, and Creepy Bats and Cats Chocolate Graham Crackers. Kathy also shares fabulous decorating ideas, plus beverage recipes for both children and adults.
And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.
If you love this recipe, please give it 5 stars! ★★★★★
Vegan Deviled Purple Potatoes from The Ghoulish Gourmet by Kathy Hester
- 1.5 pounds small red, yellow or purple potatoes, (24 ounces) 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.