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Halloween Brunch 2019

Happy Halloweekend! I loved doing my Halloween brunch for the last two years as an RA (see pictures and the menus here and here), and wanted to continue this tradition with my friends in Chicago, since I love decorating and making fun themed food! It was so much fun! I kept a few staples from past brunches such as the fried egg “eyes”, cinnamon rolls, and the pumpkin spice chai latte, but switched the pumpkin pancakes to waffles and added new recipes as well! One of my friends is vegan and another has an egg allergy, so everything (except the eggs and cinnamon rolls) was vegan.

The full menu!

This time I decided to dress up and have it be a costume brunch, which was super fun!

I was Elle Woods if you couldn’t tell! I was in Legally Blonde the Musical in college, so Legally Blonde has a special place in my heart - if you haven’t seen the musical yet, it’s on YouTube and please watch it because it is amazing! It’s like the movie but even better because there are amazingly catchy songs.

The full spooky spread!



Vegan Pumpkin Waffles


1 cup flour (I used whole wheat)

⅓ cup pumpkin purée

1 cup oat milk

1 tsp pumpkin spice

2 tsp baking powder

Dash of salt

1 flax egg (1 tbsp ground flax mixed with 3 tbsp water, and refrigerated for at least 5 minutes) *can sub regular egg if not vegan

1 tbsp vanilla extract

About 3 tbsp honey or maple syrup

Dash of cinnamon

Dash of turmeric (optional but makes the pancakes more orange)


1. Prepare your flax egg. While it is setting in the refrigerator, assemble the rest of your ingredients.

2. Mix all ingredients together.

3. Lightly grease a waffle iron, use a spoon to pour the batter in to cover the waffle maker, and cook. It took 3-5 minutes for each waffle on my mini waffle maker, so it may take longer if you use a full size waffle iron.

4. Let cool and enjoy!

Banana Chai Ghost Pancakes


2 ripe bananas

⅓ cup oat milk

3 flax eggs

1 cup oats

2 tsp vanilla

2 tsp baking powder

1 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

¼ tsp cardamon

¼ tsp allspice

¼ tsp cloves

pinch salt

Add in:

Chocolate chips (optional)


1. Blend all ingredients until evenly mixed in a blender - it will be a little lumpy from the oats, and that’s ok!

2. Lightly oil a skillet and bring it to medium heat.

3. Pour about ¼ cup of the pancake batter onto the skillet, and spread into ghost shape (or a circle if you are making regular pancakes).

4. Add chocolate chips to make eyes.

5. Cook until you see bubbles form and the bottom of the pancake is golden brown (about 3-4 minutes), then flip and cook on other side.

6. Repeat with the rest of the batter, let cool, and enjoy!

Fried Egg “Eyes” and Spaghetti Squash Brains

I decided to try making some vegan “eggs” so everyone could also eat the “eyes and brains” dish using tofu, and they turned out pretty good if I do say so myself!


For regular eggs:



About a spoonful of olive oil

Everything But The Bagel seasoning or salt and pepper

For the vegan "egg":


“Egg white”

1 block tofu

About a spoonful of olive oil

Everything But The Bagel seasoning or salt and pepper


¾ cup water

2 tbsp flour (I used whole wheat, but you could substitute gluten free)

2 tbsp olive oil

2 tbsp nutritional yeast

Salt, pepper, turmeric, and harissa (optional) to season

Steps - Vegan Egg

1. Slice the tofu into large, flat slices. Cut into a fried egg shape.

2. Cut out an indentation in the middle to hold the “egg yolk” - be careful not to cut all the way through the tofu or your yolk will run through later!

3. Add about a spoonful of olive oil to a skillet and bring it to medium heat.

4. Place the tofu slices on the skillet and sprinkle with seasoning.

5. Cook until slightly crispy and lightly golden brown on the bottom, then flip to cook the other side.

6. While the “egg white” is cooking, mix the “yolk” ingredients together in a saucepan over medium heat. Keep an eye on it and stir often.

7. When the mixture has thickened, remove from heat and let cool.

8. Once your “egg whites” are all cooked, add a spoonful of “yolk” into the indent of each - and now you have some vegan “fried eggs”!

Steps - Regular Egg

Lightly oil a skillet over medium heat.

Crack an egg into it, add seasoning, and cook eggs to your liking.



1 spaghetti squash

Olive oil

Salt, pepper, Everything But The Bagel seasoning, and turmeric to season


1. Preheat oven to 400 F.

2. Cut the squash in half - this is the hardest part! Be careful.

3. Scoop out the seeds with a large spoon.

4. Brush the squash with olive oil, sprinkle with seasoning.

5. Cook in the oven for 30-40 minutes until the squash is soft and easily shreds into tendrils when scraped with a fork.

6. Put the "eyes" on the "brains" and enjoy! Perfect for zombies and humans!

Pomegranate Apple Crisp



5-6 apples - sliced very thin

½ tbsp cinnamon

Dash each of: nutmeg, allspice, cardamom, ginger (or pumpkin spice)

1 tbsp vanilla

¼ cup maple syrup/honey

2 tbsp almond flour

Crumble topping:

2 cup oats

½ cup almond flour

½ cup chopped pecans


¼ cup olive oil

¼ cup maple syrup

About 1 tbsp cinnamon

Add ons (optional):

Pomegranate seeds



1.Preheat oven to 375 F. Lightly oil an oven safe skillet or baking dish.

2. Mix the filling ingredients together. Mix the crumble topping in a separate bowl.

3. Spread the filling in the bottom of the skillet or dish (you can save a few apple slices to decorate the top with if you like).

4. Spread the crumble and extra apple slices on top.

5. Cover dish with aluminum foil and bake for 20 minutes.

Rainbow not included! This reflected through my window and I thought it was beautiful!

6. Remove the foil and bake for another 15-20 minutes, until the crumble is crispy and the apples are soft.

7. Let cool, sprinkle with pomegranates, drizzle with tahini, and enjoy!

Balsamic Mint Roasted Veggies

Whatever vegetables you choose to include are up to you! I just threw in a variety of what I thought would be tasty with the balsamic mint flavor. I thought I took a picture of a close up of the veggies, but guess I didn't but you can see them in the full brunch photo!




yellow squash



Olive oil

Balsamic vinegar

Fresh mint leaves, rinsed and patted dry

Salt and pepper

Lemon slices (optional)


1. Preheat oven to 375 F.

2. Slice or chop vegetables. Add to a large bowl.

3. Tear up mint leaves and add to the vegetables along with a few tablespoons of olive oil, a drizzle of balsamic vinegar, and salt and pepper. Toss to evenly coat the vegetables.

Note: The amount of oil and vinegar will vary depending on the quantity of vegetables, but you want all the vegetables to be evenly coated without having extra oil or liquid. If you add too much, you can strain it.

Before roasting

4. Add the vegetables into a large baking dish, and place a few lemon slices on top. Bake for 35-45 minutes, until vegetables start to become lightly browned or caramelized.

The cinnamon rolls I bought from Trader Joe's and half were even pumpkin flavored! This was the only item I didn't make myself, but I have always had cinnamon rolls at my Halloween brunches and they are very popular.

Pumpkin Spice Chai Latte

Honestly did not measure these so I am just estimating, but it doesn’t have to be exact! It’s really just to taste.


4-6 cups water

About 4 chai tea bags

Dash pumpkin spice

Splash of vanilla

About ½ cup pumpkin puree

About ¾ to 1 cup oat milk

Splash maple syrup (optional)


1. Heat water in a large pot on the stove top, and add in the tea bags, vanilla, and spices to steep.

2. Once the tea has steeped for about 5 minutes or so, remove the tea bags (I recommend using a slotted fork or spoon) and add in the pumpkin puree while stirring.

3. Once the tea and pumpkin mixture is hot and mixed evenly, add in the milk.

4. Let cool, use a ladle to serve, and enjoy!

Stirring up some Halloween potion (aka pumpkin chai latte)!


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