How can it possibly be October? Please explain how I’ve been living in Columbus for an entire month? The last four and a half weeks have been surreal. It’s been similar to those first few weeks of Clarissa and Veronica being home from the hospital: the days feel like a lifetime, but the weeks are nothing more than a blink.
October will bring much excitement. Today is National Vegetarian Day. Apparently October 20th is National Brandied Fruit Day. I don’t get how that’s a thing, but I’d like to get on board. October 23rd is Mole Day, of course. October 30th is National Candy Corn Day. If you’d like to send me some vegan candy corn, I wouldn’t object. Then there’s the big one: Halloween.
I’m not a fan of Halloween. I don’t hate it, but it’s not my thing. I’ve been dreading this particular Halloween: the one when Clarissa and Veronica would express interest in trick-or-treating. I just don’t want to have the girls collect a bunch of candy they won’t be eating. I don’t want to pawn that candy off on somebody else, or explain to Veronica and Clarissa why they don’t get to keep it. I’m hopeful that the local library will have some kind of event that would allow the girls to dress up in costumes (those are Steve’s responsibility), and we can skip the actual day altogether.
On the other hand, our new neighborhood seems conducive to passing out candy to trick-or-treaters (our old house was on a bad street for it). I like the idea of dropping a vegan treat into the neighbor kids buckets. What’s a girl to do? If you’re a parent to older vegan kids, how do you handle Halloween?
And now, a recipe for the most irresistible snack ever: Tangy Herb Snack Crackers. I may, or may not, have eaten a handful of them, before they were even baked. They are that good. Just try to pass them up.
- 2 tbsp nutritional
- 1 1/2 tsp dried dill weed
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp kosher salt
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 2 tbsp canola oil
- 1 tbsp white wine vinegar
- 8-16 ounces oyster crackers
- 1. Preheat oven to 350 degrees.
- 2. In a large mixing bowl, combine all the dry seasonings. Whisk to combine.
- 3. Add the vinegar and oil. Whisk vigorously. The mixture will be kind of a paste.
- 4. Add the crackers, and gently toss to coat. I made them with an 8 ounce box of crackers, thus the ultra-seasoned, slightly clumpy coating. Using more crackers will result in a more even coating of the seasoning.
- 5. Spread the crackers, in a single layer, onto a baking sheet. A 9x13 inch pan is just large enough for 8 ounces of crackers.
- 6. Bake for 20 minutes, stirring once. Allow the crackers to cool completely, then store in an airtight container.