How does Carolyn Scott's annual vegan Halloween menu set trends in the culinary world?

Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager. Love this question!

My annual vegan Halloween menu helps set trends in a few key ways:

• I show that plant-based holiday food can be playful and theatrical, with dishes like “Mashed Brains Guacamole,” “Worms and Pumpkin Guts Spaghetti,” and “Purple Sweet Potato Boo Bisque.”
• I keep everything fully vegan and often gluten free, proving spooky party food doesn’t need animal products or artificial junk to be fun.
• I mix approachable hacks (like 2‑ingredient chocolate pumpkin whoopie pies) with more creative recipes, which makes plant-based entertaining feel doable for home cooks, bloggers, and even restaurants looking for ideas.

Would you like examples of which of these dishes could work on a restaurant or catering menu?