Vegan Mofo Day 29: Blood & Bones

Halloween is only 2 days away! I know a lot of people feel kind of meh about Halloween but I love it. Candy, dressing up, scary movies, it’s awesome! We’re getting ready to go to a party tonight so I’ve got to keep this short and sweet. I made a couple things to bring with us and as much as I love chips and dip, I thought I bring something a little more Halloweeny. So let me introduce to you, Blood and Bones! Oooo, scary and tasty. The bones are beer pretzels and the blood is marinara sauce, yum.

Beer Bones
Makes 15 bones
Adapted from Alton Brown (because he’s awesome)

Ingredients:

• 1/2 cup warm water (110 to 115 degrees F)
• 1 cup lager (110 to 115 degrees F)
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 2 1/2 teaspoons active dry yeast
• 4 – 4 1/2 cups all-purpose flour, approximately 22 ounces
• 2 ounces margarine, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1/4 cup non-dairy milk
• Pretzel salt

Directions:

Combine the water, beer, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and margarine and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 15 equal pieces. Roll out each piece of dough into a 11-inch rope. Take a knife and make a 3 inch slit into each end of the dough, take the split ends and and roll them along the sides of the rope into a spirals, repeat with the opposite end. The bone should be about 5-inchs long. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, and quickly fix the spirals as boiling causes them to spread open.

brush the top of each pretzel with the milk and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes and serve with Bathed in Blood Dip.

Bathed In Blood Dip

Ingredients:

• 1 1/2 cans tomato paste
• 1 cup water
• 2 tablespoon sugar
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon thyme
• 1 teaspoon majoram
• 1 teaspoon lemon juice
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon red chili flakes

Directions:

Mix all ingredients besides lemon juice together  and simmer over medium heat for 15 to 20 minutes, remove from heat and mix in lemon juice.

Are you going to a Halloween party tonight? If so, are you dressing up? I’m totally dressing up! Although it’s totally unoriginal I think it’s going to be pretty cool.

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