- 2 (15 oz) cans Chickpeas (drained and rinsed)
- 2 tablespoons Tahini
- ¼ teaspoon Garlic Powder
- 1 tablespoon fresh Lemon Juice
- ½ teaspoon Sea Salt (add more or less according to your taste)
- 1 tablespoon EV Olive Oil
- 4-6 tablespoons Water
- Add the chickpeas, tahini, garlic powder, lemon juice, sea salt, and olive oil to the bowl of your food processor
- Run to break up the chickpeas
- With the food processor running, stream the water in, starting with 4 tablespoons (1/4 cup) then adding more if needed to lighten and get smoother
- Serve with carrots, celery, and peppers!
1 Can white frosting
1 Box Red Velvet Cake Mix
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.
Divide cake batter between lined cupcake tins.
Bake according to box instructions. Let cool and frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.
Source: Tamra Hermosillo
Crying because I will make this one day!
“Grills Gone Vegan” cookbook giveaway