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see whats brewing in my cauldron today....
here are a few healthy vegetarian recipes, and
yummy treats to make to celebrate a sabbat or full/new moon.....enjoy!

**here are some MABON/FALL recipes from "akasha's Mabon site": (

**Sea Turtle Wisdom Bread**

2 tsp. active dry yeast
1 cup warm water
2 tsp. sugar or honey
3/4 tsp. salt
2 tsp. vegetable oil
2 1/2 to 3 cups all-purpose flour
1 egg
Green food coloring

Dissolve yeast in warm water. Whisk in sugar/honey, salt, and oil. Slowly fold in flour, as it becomes harder to stir, turn the dough onto a lightly floured countertop and dust the dough with flour. Knead the dough by folding it in half and pressing it with the palm of your hand until it springs back when you poke it lightly with a finger. Form into ball and place in lightly greased bowl. Dust dough with flour and cover it with a clean cloth towel. Let it rise for 30 minutes. (Shouldn't spring back, now)

After the dough has risen once, punch it down and form balls for the shell (6in. diameter), head (3in.) , and legs (2in.), and assemble on a greased cookie sheet. Etch a crisscross pattern on top of shell with a knife. Use 2 raisins for eyes. Let rise for 30 more minutes. Preheat oven to 375 degrees. Brush lightly with egg wash ( 1 egg whisked with 1 tbs. water and couple drops green food coloring) and bake for 25 minutes or until golden brown. Makes 2 turtles


~Spicy Pumpkin Soup~
Serves 6
(this is from
i LOVE this soup!! i could LIVE off
of it!!

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
3/4 teaspoon salt
2 cups water or vegetable stock
1 fifteen ounce can pumpkin
2 tablespoons maple syrup or other sweetener
1 tablespoon lemon juice
2 cups soy milk
fresh cilantro, chopped (optional)

Heat the oil in a large pot then add the onion and garlic and cook over medium heat until the onion is soft, about five minutes.

Add the mustard seeds, turmeric, ginger, cumin, cinnamon, cayenne, and salt. Cook over medium heat for 2 minutes, stirring constantly.

Whisk in the water or vegetable stock, pumpkin, maple syrup, and lemon juice. Simmer 15 minutes.

Stir in the soy milk, then puree the soup in a blender in two or three batches until very smooth. Return it to the pan and heat over a medium flame until hot and steamy (do not let it boil), about 10 minutes.

Serve with a sprinkling of fresh cilantro if desired.

Per serving: 106 calories; 2 g protein; 18 g carbohydrate; 3 g fat; 302 mg sodium; 0 mg cholesterol

~Pumpkin Custard Pie~
Makes one nine or ten inch pie
(also from

1 9 or 10-inch pie crust (see following recipe)
1/2 cup sugar or other sweetener
4 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 fifteen ounce can solid-pack pumpkin
1 1/2 cups soy milk or rice milk

Preheat the oven to 350 F. In a large bowl, stir together the sugar, cornstarch, spices, and salt. Blend in the pumpkin and soymilk or rice milk, then pour into a 9 or 10-inch crust and bake until set, about 45 minutes. Cool before cutting.

Per serving: 150 calories; 3 g protein; 33 g carbohydrate; 0 g fat; 252 mg sodium; 0 mg cholesterol.

Fat-free pie crust
Makes one 9-inch crust

1 cup Grape-Nuts cereal
1/4 cup apple juice concentrate (undiluted)
Preheat oven to 350 F. Mix the Grape-Nuts and apple juice concentrate and pat into a 9-inch pan. Bake for 8 minutes. Cool before filling.

Per serving: 68 calories; 2 g. protein; 15 g carbohydrate; 0 g fat; 97 mg sodium; 0 mg. cholesterol.

** Harvest Morning Muffins **

3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.
Makes 12 muffins.

** Lunch Crumble **

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice

Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes.

Makes 6 servings.
(Serve warm with chilled fruit and vegetable plates, buffet style.)

VEGAN dairy recipes
i got this recipe from a FABULOUS book, "living on the earth" by: alicia bay laurel.
~soak raw hulled sunflower seeds or almonds in water for 8 hours.
~drain and rinse
~blend with water to desired consistancy
~add sweetner (honey, or stevia) and vanilla extract
~strain, chill and serve!
this recipe is from scott cunningham's
"WICCA, for the solitary practitioner"

*1 cup finely ground almonds
*1 1/4 cups flour
*1/2 cup confectioners sugar
*2 drops almond extract
*1/2 cup butter (softened)
*1 egg yolk
~combine almonds, flour, sugar and extract
until thoroughly mixed.
~with hands work in butter and egg
~chill dough
~preheat oven to 325 degrees
~pinch off small ammounts of dough
and shape into crescents
~bake 20 min.
**serve during simple feasts or esbats

witchy quick bread
this recipe is from "garden cuisin" by paul wenner.

*2 c. whole wheat flour
*1 c. whole wheat pastry flour
*2 tsp. baking soda
*1/2 tsp. salt
*2 cups non fat yogurt
*1/2 c. molasses
*1/2 c. raisons
*canola oil spray.

~preheat oven to 325 degrees
*mix dry ingredients/wet ingredients seperately
*then mix together
~pour into greased bread pan
~bake for 1 hr.

This recipe is from Storm Wing's
Mabon Lore page:

~3/4c. water
~1/2 c. finely chopped citron
~1/2c. sugar
~1/2c. honey
~2 Tbps. anise seed
~2 1/3c. whole wheat flour
~1 1/2tsp. baking soda
~1/2 tsp. cinnimon
~1/2 tsp. nutmeg
~1/4 tsp. allspice

*boil water with sugar,citron and honey until sugar is completely dissolved.
*sift together flour baking soda and spices
and blend into hot honey mixture
*turn mixture into 9X5X3 in. pan.
*bake in preheated oven @ 350 degrees
for 1 hour.

Homemade doggy treats!
*2 1/3 cups whole wheat flour
*1/2 c. olive oil
*1/4 c. apple sauce
*1/2 c. grated cheese
*1 Lg. egg
*1 tsp. garlic powder
*1/4 c. nonfat powdered milk
~combine in large bowl
~roll out dough and cute with
~sprinkle extra cheese on top
~bake in a 350 degree oven
for 15 min.
this recipe is also from storn wings page:
the recipe is by Edain McCoy:

*2 1/2 Lbs. Blackberries
*3 cups sugar
*2 cups hot water

~let the berries sit in a large bowl for
4 weeks stirring occasionally
(they will get a rank smell and possibley
grow mold)
~with a mortar and pestal crush berries as fine
as you can.
~stir in sugar and water
~pour wine into casks to ferment 8-10 months.
~it needs to be aired every few days to let the
building gasses escape.
~this wine will have a gentle port-like
taste when finished!

Fall Moon Cakes
(Cakes to be eaten at full Moons in the fall)
->taken from cookbook recipes page for sabbats.

Traditional Chinese moon cakes are round like their namesake and are usually filled with red bean paste, lotus seed paste or coconut. This nonfilled version is crunchy and sweet, and a little more familiar to American kids' palates.

1 cup butter
2/3 cup sugar
1 egg
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
Vanilla frosting
Grated coconut (optional)
Cream the butter and sugar. Stir in the egg, add the flour, salt and vanilla extract, then let chill for a few hours. Preheat oven to 350 degrees. Roll out the dough to 1/4-inch thickness and cut out circles with a 3-inch cookie cutter. Bake 8 to 10 minutes or until just brown. Frost when cooled and sprinkle grated coconut on top, if desired. Makes 4 to 5 dozen cookies.

Banana Muffins
*1 1/2 c. flour
*1 1/2 c. rolled oats
*1/2 c. apple sauce
*2 ripe bananas
*2 egg whites
*1 tsp. vanilla
*3/4 c. soy milk
*honey or stevia to sweeten
* 2 tsp. each= baking soda/powder
*1 tsp. cinnimon
*3/4 c. raisons (or carob chips!)
~preheat oven to 400 degrees
~combine wet ingredients
~combine dry ingredients
~combine together
~bake for 20-25min.

Health muffins
*yields 12 muffins

you will need:
* 1/2 cup sunflower seeds
*1/4 cup flax seed
*1 cup whole wheat flour
*1 cup oats
*1/2 tsp. salt
*2 eggs
*1 1/2 cups soy milk
*1/2 cup honey
*1 cup raisons
*2 tsp. baking powder
*1/2 tsp. baking soda
*8 tbps. apple sauce
*2 tsp. cinnimon.

~preheat oven to 400 degrees
~combine dry ingredients/raisons.
~combine wet ingredients
~mix together
~bake 20 min.

***FATIGUE: 2 tsp. DANDELION ROOT (improves liver)
1 TSP. burdock root (flushes toxins)
GINGER (improves circulation/digestion)
LICORICE ROOT (enhances immune function)
RED CLOVER (rich in minerals)
~use 3 1/2 cups water (boiled)
~add combination of the above herbs.
~steep for 10 min.

**TENSION: Passion flower
lemon balm
~the above herbs are relaxants, and nerve tonics.
~use any combination
~steep in boiling water for 10 min.
~add honey and soy milk to taste.


**Pumpkin Cookies**
--from Auramooth's Wiccan Page

1/2 cup butter
1 1/2 cup sugar
Cream butter and sugar together, then add egg and blend well.

1 egg
1 cup cooked pumpkin
1 teaspoon vanilla
Blend in pumpkin and vanilla.

2 1/2 cups flour
1 t. baking powder
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 t. cinnamon
Blend together dry ingredients: flour, powder, soda, salt and spices, and add to pumpkin mixture.

1/2 c. walnuts
1 cup chocolate chips
Stir in nuts and chips, and drop by spoonfuls onto baking sheet.

Bake at 350 degrees for fifteen minutes, cool and eat!

**Soothsayer's Sliced Apples**

8 ounces semisweet chocolate, coarsely chopped
1/4 cup pecans, finely ground
6 large, firm apples
1/2 cup sugar
1/2 cup heavy cream
1/2 cup dark corn syrup
2 tablespoons unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract
Place the chocolate in a double boiler over medium heat until it is almost melted. Remove from heat, stir, and let cool.
Spread the nuts in a small bowl.
Dip the apples into the chocolate and shake off excess. Then dip the apples into the nuts to coat the bottom. Set them 3 inches apart on a lightly buttered tray and refrigerate for 45 minutes.
In a small pot, stir together the sugar, cream, corn syrup, butter, and salt. Cover and bring to a boil over medium heat. Cook until the mixture reaches 240, stirring occasionally. Remove pot from heat and add vanilla. Pour the hot caramel over the apples, a little at a time, letting it drip down the sides. Cool the apples but don't refrigerate them.
When ready to serve, slice the apples in half and remove the cores. Cut each half into 4 slices. Makes 48 slices.

**Pumpkin Muffins**

1 c Unbleached Flour, Sifted
2 t Baking Powder
1/4 t Salt
1/4 t Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned, Mashed Pumpkin
2 T Milk
Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.

Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.