All posts by Louzilla

Lou Ryan is a full-time student and activist. She currently studies professional writing at Kutztown University, where she helps run the Vegetarian Education Group. Lou has written a number of articles for The Keystone and posts sporadically on her personal blog, Louzilla Lovegood Letters. In addition to her passion for helping people, animals, and the environment through the power of language, Lou also loves to dance.

Harry Potter and the Goblet of Firewhiskey

Are you still fawning over Gilderoy Lockhart? Do you want to get him a large bottle of Odgen’s Old Firewhiskey for his birthday but don’t know where to find it? Not to worry, I’m sure he wouldn’t mind if you gifted him a bottle of Sazerac’s Fireball instead. It’s easy to find even in muggle stores, and is probably  named for the burning sensation as it goes down–much like what you’d expect from the breath of a Chinese Fireball.

For the more enterprising of you (and those who want to serve Firewhiskey to underage wizards), you can even make your own Firewhiskey! All you need are Atomic Fireballs, whiskey and/or apple juice.

We used 1 atomic fireball per ounce of liquid. Initially we tried using less, but it wasn’t enough. However, if you don’t like spicy things you may want to start with less and add more as needed.


Leave the candy/juice or whiskey mixture to sit for about 6 hours until the fireballs are mostly dissolved.  Warning: your drink will turn REALLY red. It won’t look like whiskey or apple juice anymore. It looks like something brewed up by Professor Snape. This would be fun to serve out of a cauldron!

Next, simply strain the mixture and enjoy! And don’t forget about these awesome labels you can print!

*note: make sure you label this stuff well. You won’t be able to tell the difference between juice and whiskey unless you sniff it. Whiskey is on the right, apple juice on the left in the Ask Me Another shot glass.


Chocolate-Covered Pretzel “Wands”


Chocolate-covered pretzel “wands” almost feel like a cop-out post, because they’re easy to make and simple to veganize… you just have to make sure your pretzel rods and chocolate chips are vegan. However, I’ve added a special twist to regular ol’ chocolate-covered pretzels: clear sugar sprinkles on the end to make them look like they’re casting a spell. I also sprayed the ends with silver food spray paint (found at a craft store in the cake decorating section) to make them shimmer.

20 pretzel rods
1/2 C chocolate chips
2 tsp vegetable shortening
Clear sugar sprinkles, edible glitter, or turbinado or demerara sugar

If you don’t have a double boiler, fashion a makeshift one by putting water inside a medium-large pot and putting another, slightly smaller pot inside. Melt chocolate and shortening in the smaller pot over medium-low heat, stirring often.

Dip one end of each pretzel rod in the chocolate, twirling to make sure all sides are covered. Gently dip the tip in the sugar and place on wax paper to set. Repeat for each pretzel rod.

Optional: Once set, spray the ends with silver food color mist.



Dumbledore’s Gay Cake

Though not explicitly stated in the books, J.K. Rowling has revealed in interviews that she has always thought of Dumbledore as gay. Of course, when you look closely at his relationship with Grindelwald it all makes sense… For instance, Bathilda Bagshot was quoted as saying of the two “they got on like a cauldron on fire.”


Well, one thing that I’m known for is making gay cakes, so of course I had to make a Dumbledore gay cake! This cake is lemon flavored, something that would please Dumbledore himself… remember the password to his office in Chamber of Secrets? Lemon drop! I used the lemon gem cupcake recipe from Vegan with a Vengeance for the cake, and topped and decorated it with a basic vegan buttercream.

Three cheers for Grindeldore!

Kris is at it again! Dementor’s Kiss and Mrs. Weasley’s Fudge

Our pal Kris from Nom! Nom! Nom! has been cooking up a storm in these last days before the final (*sob) movie premiere!

First up, she’s got some aptly named (they’re full of garlic!) Dementor’s Kiss bread twists, made in the shape of the Dark Mark. As an evil witch myself (remember my Delightfully Dark Mark cookies?), I very much appreciate these.






Next up, she’s got Mrs. Weasley’s Easy-as-Magic Fudge! Mrs. Weasley cooks up the best food ever, so if it’s got her name on it you know it’s going to be great (and easy, because she is one busy mama)!


A Very Potter New Year at Vegan Dad

Nathan Kozuskanich, AKA Vegan Dad, had a totally awesome vegan Harry Potter-themed new year complete with games, HP movies, and of course… food! The menu included butterbeer, Deathly Hallows pretzels, and treacle tart. Click links for recipes!! Everything looks great.

1/15/10 edit: Vegan Dad added the last recipe for his Very Potter New Year’s party to his blog just yesterday! He made Hogwart’s Tofu with Roasted Vegetables, a dish based off of the meat-and-potatoes Ron’s always stuffing his face with in the Great Hall.

DEATHLY HALLOWS PREMIERE! Hallows Cookies & a Very Potter Anniversary

First I’d like to give a shout out to Andrea from Very Vegan Holiday, who made an all-vegan Harry Potter-themed anniversary dinner to celebrate her 6-year anniversary with her boyfriend. This looks like the perfect anniversary dinner to me! Congratulations!

On to the cookies: Much like Harry himself, I had a very hard time figuring out which to choose: hallows or horcruxes? Hallows or horcruxes? Luckily my choice wasn’t a matter of life and death, but a matter of taste. I originally planned on making horcrux cakes based off these ones posted on Nom! Nom! Nom! blog (they even have a real black magic soul!), but had to write a paper for my muggle studies class and ran out of time so I just made these deathly hallows cookies. Since the trio is camping throughout most of the book I wanted to make something campy, so they are trail mix cookies with the deathly hallows symbol on top for all you believers out there.

Deathly Hallows Trail Mix Cookies

3/4 C peanut butter
1/2 C earth balance
1 1/4 C brown sugar
3 T nondairy milk
2 tsp vanilla
1 T ground flaxseeds mixed with 3 T water
1 3/4 C all-purpose flour
3/4 tsp salt
3/4 tsp baking soda

1/2 C chocolate chips
1/3 C walnuts
1/4 C raisins
1/4 C shredded coconut

1/2 C chocolate chips for decorating

Preheat oven to 350F.

Cream together PB, EB, and sugar. Add milk, vanilla, and flax/water mixture and mix until combined.

Add flour, salt and baking soda and mix until just combined. Fold in the rest of the ingredients.

Drop by tablespoonfuls on a prepared cookie sheet and flatten slightly. Bake for about 12 minutes (they will puff up and then flatten out a bit, after they have flattened and are golden brown they are finished).

Once the cookies are fully cooled, melt chocolate chips in the microwave or double boiler. Transfer to a ziplock bag, cut the corner off, and decorate.

Variations: Add 1 tablespoon instant coffee in with the liquid ingredients for extra immortality. Add different nuts, seeds, or dried fruit to your pleasing.

Professor Slughorn’s Crystallized Pineapple

Whether trying to bribe him for information or to get on his good side so you can become part of the Slug Club, you can make Professor Slughorn’s favorite vegan treat–crystallized pineapple–yourself!

The first time I tried making this it didn’t turn out too well, but at least the results made really good pineapple-berry smoothies instead of going to waste. I then worked out what I had been doing incorrectly and gave it another try so now I can bring you a proper recipe! A warning though, this is fairly time-consuming and works much better if you have a dehydrator (unlike me).

Also, when you’re finished with the syrup don’t just throw it out. You nowhave pineapple syrup, which can be used for countless awesome things… sweeten iced tea, use in a frosting or glaze for coconut cupcakes (or coconut pancakes!), mix with cream soda and make a pineapple soda/coconut ice cream float, pineapple curried rice… the ideas are endless!

Professor Slughorn’s Crystallized Pineapple
amounts vary depending on how much pineapple you’re using

1 pineapple, or canned pineapple rings

If using fresh pineapple: Peel, cut into 1/4 inch slices, and cut out the core so you have nice little pineapple rings. (if using canned pineapple: open can and drain.)

In a large pot, make a simple syrup: 1 part sugar to 2 parts water. I used 4 cups of water and 2 cups of sugar for my one pineapple, but you just want to make sure the syrup will cover all the fruit. Stir until the sugar dissolves.

Bring your syrup to a boil (if using a candy thermometer, it should reach 235F). Add fruit and bring back to a simmer. Cook for about an hour, covered, until the pineapple is translucent.

Remove pineapple from pot and put on a cooling rack placed on top of a cookie sheet to drain.

Next step is to dry the fruit out. If you have a dehydrator, great! You can use that! However, if you do not have one just put the fruit (on the cooling rack & cookie sheet contraption) in your oven at 200F until dry. This may take a while. Or, you could apparate to a desert and set it out in the sun to dry out.

Once your candied pineapple is dry, sprinkle with sugar and let cool. Store in an airtight container.