Cauliflower-Carrot Soup

1/2 cup diced onion
1 and 1/4 cups vegetable broth (recipe below)
3 medium carrots, peeled and cut into 1/2-inch cubes
1 small russet-type baking potato, peeled and cut into 1/2-inch cubes
1/2 pound cauliflower, in small florets
2 teaspoons chopped fresh tarragon (1 teaspoon dry)
Salt and pepper

Combine onion and 1/4 cup vegetable broth and simmer, covered, until onion is soft, about 5 minutes. Add carrots, potatoes, remainder of vegetable broth and 1 cup water. Bring to boil. Cover, lower heat and simmer for 5 minutes. Add cauliflower, cover, and simmer until all the vegetables are tender, 15 to 20 minutes. Cool and purée in food processor or blender until smooth. Stir in tarragon. If desired, thin with additional vegetable broth. Season to taste with salt and pepper. Reheat and serve.

Vegetable Broth
This recipe makes 4 cups.

2 large carrots, peeled, ends removed, diced
2 onions, diced
2 cups sliced mushrooms
4 stalks celery, diced
1 leek, white and pale green parts only, diced
2 large cloves garlic, minced
1 teaspoon thyme
1 bay leaf
6 whole clover
2 teaspoons whole coriander seeds

Combine all ingredients in a large pan and add water to cover, about 6 cups. Simmer, uncovered, for 20 minutes and strain. Freezes well.

Basil Corn on the Cob

Ingredients:
2  tablespoons basil
2  tablespoon olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
8  fresh ears of corn

Combine basil, oil, pepper, and salt, and black pepper in a
bowl. Remove husks from corn and place each ear of corn
on a piece of heavy foil. Brush ears with the mixture. Wrap
corn in the foil. Place corn on the grill rack directly over
medium heat. Grill the foil covered ears about 20 minutes
until kernels are tender, turning frequently.

Vegan Lemon Biscotti
 
INGREDIENTS
6 ounces silken tofu
1 cup organic sugar (or try Sucanat)
1/3 cup extra light olive oil
Zest of 2 lemons
3 tablespoons lemon juice
1 teaspoon vanilla
2 cups all-purpose flour (you can replace half with whole wheat flour if you like)
1 cup semolina flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped almonds
1/2 teaspoon salt
Preheat oven to 375F degrees.
1. In a food processor or blender, combine tofu, sugar, oil, zest, lemon juice, and vanilla.
2. In a large bowl, whisk together the flours, baking soda, baking powder, almonds, and salt.
3. Stir tofu mixture into flour mixture.
4. On an oiled cookie sheet, form dough into two 12-inch long logs.
5. Bake for 25 minutes.
6. Remove from oven and cool on counter for 15 minutes.
7. Reduce oven temperature to 300 F.
8. Slice logs into 1/2-inch slices and lay slices flat on ungreased cookie sheets.
9. Bake for 40 minutes, turning cookies once after 20 minutes. Additional cooking time may be added for an even crunchier cookie.

Witch's Daily Brew

Long ago I read Sibyl Leek's book "The Complete Art of Witchcraft". I think that was the book that started my daily herbal brews. She drank red clover tea every day as a body/energy strengthener. I tried that, but later switched to instant ginseng tea for convenience and as a daily ritual. This is the most recent development, and a recipe that friends can't get enough of, I've even sold/traded it occasionally. The proportions are rather intuitive and dependent on what's on hand, but basically mix all of the following and use about a teaspoon of it in 6-8 ounces of very hot water, let steep for 5 minutes. I'll add botanical names and attributes of each ingredient as soon as I can. If you don't have all the ingredients, no problem, make it without them! This makes 2 of my friends VERY SLEEPY, so use at night if that happens to you too. Personally I feel energized by it.

1 handful lemon verbena
1 handful lemon catnip or regular catmint
1 handful red raspberry leaves
1 handful red clover blossoms
1 handful spearmint leaves
1/2 handful peppermint leaves
1 large handful chamomile flowers
1/2 handful chickweed
1/2 handful dried nettles
1 handful lemon balm


If you live in a country where it is legal, and have glaucoma, are under chemotherapy treatments, or for Sabbats, 1/2 handful of cannabis (sativa preferably, or indica if desired or for severe illness) leaves, NOT flowering tops can be added. Otherwise this addition may not be wise for a daily brew!
~source unknown

Witches Brew

The offering of wine, ale, water and cider or other fruit juice used for religious symbolism dates back to Paleopagan times. As an example, in Scotland on Samhain Eve (relating to the Isle of Lewis) inhabitants would take a chalice of ale brewed for the occasion and enter the sea up to their waists. There, they would speak the words of the invocation to the God and Goddess of the sea, asking for blessings and protection and then pour the contents of the chalice into the waters. Even during the early Christian Era, this practise remained alive--the priest offering the mysterious power of the ocean and of course unto the God whom they believed created those seas.

If you would like to design a ritual for yourself along the lines of scared communion, you may wish to make the brew listed below. Apple cider has long been used as a libation to the Earth Goddess and deity in general. The apple (prized food of the unicorn) brings health, love and wisdom to those who taste its enchanting juices.

1 gallon apple cider (love)
1 orange (love)
1 apple (love)
3 cinnamon sticks (love and psychic powers)
1/8 tsp. nutmeg (fidelity)
1 handful rose petals (love)
1 large pot (personal note...or a iron cauldron)


Pour the apple cider into a large kettle. Peel orange and squeeze its juices into the cider, discarding the pulp. Tear the orange peel into 1 inch strips and add to the mixture. Core apple and cut into 1/4 inch slices and add. Break the cinnamon sticks in half and add. Add nutmeg. Warm over low heat for 2 hours. Do not bring to a boil. Stir often saying:

From the moon to the vine
From the vine to the fruit
From the fruit to this brew
May the Lady send her blessings
May the Lord grant your desires
~source unknown