Ton-Tongue Toffees are a classic from Weasleys’ Wizard Wheezes that hold a special place in Dudley Dursley’s heart. Toffee Bars from the Betty Crocker cookbook hold a special place in my heart because they were one of the first things I baked when I was a kid, and I used to make them all the time. I haven’t had them in years, but they are very easy to veganize by using margarine/earth balance and substituting 1 tablespoon ground flax and 3 tablespoons water for the egg. I think you could get away with leaving the egg out all together, but they might be a little bit more like shortbread. My favorite part of these is spreading the chocolate on at the end.
If you wrap them up in cute little papers like candies, they would be perfect for a Potter party favor.
Treacle Tart is Harry’s favorite dessert. I’d never had treacle before, but I found a can of Lyle’s Golden Syrup at Euro Market in my neighborhood and was surprised to find it’s not just like corn syrup or plain sugar syrup, it tastes nice and caramelized. I had fun researching different versions of treacle tart, some of which are vegan and some of which contain eggs and/or cream. I wanted something to cut the sweetness of the syrup a little, so I added a layer of Granny Smith apples to the bottom of the tart and I really like how it came out. You can also find a great recipe for treacle tart on Vegan Dad’s blog.
Apple Treacle Tart
For the crust I used the PPK Olive Oil Pie Crust recipe because it’s easy, flaky and really classes things up!
1 Granny smith apple, peeled and thinly sliced
1 1/4 cup treacle (Lyle’s Golden Syrup)
1 – 1 1/4 cups fresh bread crumbs (I used country white bread)
Zest and juice of 1 lemon
Roll out the crust and set into an 8 or 9 inch tart pan. Line with parchment paper and fill with pie weights (AKA dried beans). Bake the crust for 10-12 minutes until set and only lightly browned. Set aside to cool.
In a bowl, combine the treacle, lemon juice and lemon zest. Mix 1 cup of breadcrumbs into the mixture and add up to 1/4 cup more if it seems too soupy. Set aside.
Line the bottom of the tart shell with the apple slices in a single layer and then pour the breadcrumb treacle mixture over the apples.
Top with cutouts from your leftover crust and bake for 25-30 minutes until the tart is deep golden color. Allow to cool on a rack for a few hours or keep in the fridge overnight.
These would also be cute as mini tarts and would require less baking time.
Crumpets aren’t an especially magical or exploding food in the Harry Potter universe, but they’re around and they are almost magical to make! I’ve never had one before, but it was so fun to have a reason to buy English muffin rings and make bread in a pan! If there was a spell for it, I’d have perfected them with more of those signature crumpet holes in the top, but I think they still look pretty cute.
I made them with half whole wheat flour following this recipe and using almond milk. Now, off to have a cup of tea and a crumpet!
Mrs. Weasley serves up bacon sandwiches (or bacon buttys) to the boys before their trip to Diagon Alley in their second year of school. Apparently they ate a half dozen of them! Maybe they were more like sliders? It’s probably just that teenagers are super hungry.
For a vegan version, I made an eggplant and shiitake bacon sandwich with fake bacon bits for some extra crunch. And I know there was never any mention of salad in the books, but muggles need to eat their green vegetables!
This was made using Eggplant Bacon from The PPK with some sliced shiitake mushrooms marinated along with the eggplant. About 1 pound of eggplant and shiitakes combined made enough for 2 sandwiches. Served on country white bread with vegenaise. These would be really cute made into mini sandwiches for a party or served open faced on mini toasts. Feel free to leave the bacon bits off or use tempeh or seitan bacon for your third bacon. You really can’t go wrong. I don’t know about eating these for breakfast, but I’d give it a shot.
Hogwarts kids drink HELLA pumpkin juice. It’s at every meal, it seems, and it sounds really good. But for a muggle without magic, the idea of juicing a pumpkin doesn’t really work. I’ve seen some recipes for using the juice you get when you roast and strain a pumpkin, but that sounded like too much work. If you look around the internet you’ll find recipes for pumpkin juice that are mostly apple juice with a little pumpkin added. Even Universal Studios sells pumpkin flavored apple juice, which I am honestly, really excited to try.
How about something that contains more than a hint of pumpkin and doesn’t involve juicing a squash? Pumpkin smoothies were a lot more manageable and also it tasted really great. If anyone has any ideas for how to make real pumpkin juice the muggle way, please let me know!
2 6oz containers vanilla soy yogurt (I used Whole Soy, but you can use any type of vegan yogurt. If you use unsweetened you’ll need more agave, probably.)
3/4 cup pumpkin puree
1 1/2 cups almond milk
2-3 Tablespoons agave
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon + extra for sprinkling
1/8 teaspoon nutmeg
Freeze the containers of soy yogurt for a few hours until mostly frozen. You can freeze them all the way over night, but then you might want to let it thaw a bit before putting in your blender. My blender could not handle a frozen cup of yogurt dumped in whole. <—Life lesson.
Add all of the ingredients to a blender and blend until smooth. Serve with a sprinkling of cinnamon on top.
Gillywater. It’s a drink in the wizarding world, but what is it? At the Harry Potter theme park, it’s just water. McGonagall orders some from Madame Rosmerta in the Three Broomsticks. She’s orders a small, so it seems like it’s probably more than just water. It’s probably not alcoholic. Does it have Gillyweed in it? Just a hint to get for the taste, but not give you gills and webbed toes?
I’m going to assume it’s a refreshing beverage with some green plant matter in it.
So, here it is! Fizzy water with cucumber and lime slices and mint leaves. Super refreshing and a good drink to serve at a Potter Party along side all the sweets.
Some super rad person out there made these labels for wizarding (and witching!) world beverages that you can print out and put on water or soda bottles. Or you can make your own label for a Pellegrino bottle like I did.
Oh Hagrid, we love you even though you make such terrible food. Rock cakes are Hagrid’s specialty, but of course no one wants a recipe for tooth-cracking fruitcake-scone hybrid, so these little “cakes” are really date balls and they are somewhat raw, hence the name. At the very least, they aren’t baked and if you want to make them with all raw ingredients it would be easy. If you want a traditional Rock Cake recipe, you can find a great one at the nom! nom! nom! blog.
Also, they are fuzzy, like Hagrid’s sweaters, so maybe they should be called Hagrid’s Sweater Balls. Or is that too weird?
Rawk Cakes Recipe
1/3 cup + 1/4 cup pecans chopped (or almonds or walnuts or sunflower seeds to make them treenut free)
2 cups pitted dates
1/2 cup + 1/3 cup unsweetened finely shredded coconut
1/3 cup chocolate chips
1 Tablespoon cocoa powder
Add 1/3 cup of nuts to the food processor and pulse to fine crumbs. Add the dates pulse until dates and nuts form a ball. Add 1/2 cup coconut and salt and pulse to combine, scraping down the sides of the food processor as needed. Remove from the food processor to a bowl. Chop the 1/4 cup of nuts and add them to the date mixture along with the chocolate chips. Use your hands to get the chips and nuts distributed throughout the date mixture.
In a separate bowl combine 1/3 cup shredded coconut with the cocoa powder and mix until the coconut is coated. Scoop out walnut sized balls of date mixture and roll into a rough ball. Roll ball in the cocoa powder until coated and continue with the rest of the date mixture the same way. Makes about 18 rawk cakes. Store in a plastic container in the refrigerator.
*I know there are a billion recipes for date balls on the internet, so you probably don’t need a new one, but here it is anyway.