Beltane recipes!
-
ocailleagh
- Living the good life
- Posts: 295
- Joined: Thu Apr 10, 2008 2:22 am
Beltane recipes!
Now, I could be wrong, but I think I've noticed a fair few Pagans on these here forums, so I was wondering if any of you have any seasonally appropriate recipes for Beltane. Its the one festival of the year that I can never think of anything for. I mean, Imbolc calls for dairy, Ostara for eggs, grains at Lughnasadh etc, but all Beltane conjures up in my mind is flowers and faeries. So apart from faery cakes with crystallised violets, is there anything anyone can suggest?
Harm None!
-
hedgewitch
- A selfsufficientish Regular
- Posts: 1251
- Joined: Sun Oct 09, 2005 3:42 pm
- Location: Alicante, Spain
- Contact:
-
ocailleagh
- Living the good life
- Posts: 295
- Joined: Thu Apr 10, 2008 2:22 am
-
ocailleagh
- Living the good life
- Posts: 295
- Joined: Thu Apr 10, 2008 2:22 am
Ah, I was thinking of making oatcakes! The thing with the vegetables is, well what can I make with them that will be easily transportable? I forgot that part in my original post! A few of my group insist on bringing readymade shop-bought nonsense, which I personally feel is inappropriate when it comes to the sabbat feast, so I like to do my best to produce something more seasonal and something that corresponds to the festival to balance that.
Harm None!
-
Silver Ether
- A selfsufficientish Regular
- Posts: 1284
- Joined: Fri May 18, 2007 4:31 pm
- Location: in amongs the roots of Mercia
- Contact:
Pagans ... where .. I thought it just me 
How about this one
Fried Honeycakes
These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please fae visitors.
1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.
And what about using the natural stuff of the land ... nettles, dandelions, ransoms and if your lucky Elder flowers ... mind you its so cold I think elder flowers maybe short ...
Dont forget its a fire festival so spice up a stew made with spring veggies.
How about this one
Fried Honeycakes
These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please fae visitors.
1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.
And what about using the natural stuff of the land ... nettles, dandelions, ransoms and if your lucky Elder flowers ... mind you its so cold I think elder flowers maybe short ...
Dont forget its a fire festival so spice up a stew made with spring veggies.
-
ocailleagh
- Living the good life
- Posts: 295
- Joined: Thu Apr 10, 2008 2:22 am
-
ocailleagh
- Living the good life
- Posts: 295
- Joined: Thu Apr 10, 2008 2:22 am
-
hedgewitch
- A selfsufficientish Regular
- Posts: 1251
- Joined: Sun Oct 09, 2005 3:42 pm
- Location: Alicante, Spain
- Contact:
How about a crisp green salad:
4 types of lettuce
Spinach
Alfalfa
Spring Onions
Tomatoes
Cucumber
Peppers, green, red and yellow
Grated carrot
Sweetcorn
Olives, chopped up
I always make this in a big tupperware box, pour the dressing directly over everything pop the lid on and give it a good old shake.
Dressing:
Dribble of Olive Oil
Dash of lemon juice
Sprinkle of Mixed herbs
Salt
Freshly ground black Pepper
OR how about making up some pate and dips and serving them with sliced up wedges of wholemeal pitta or carrot, celery, brocolli......
Lentil Pate
1 can (15 1/2 oz.) pinto beans, rinsed and drained
1 cup cooked lentils
1/4 cup chopped onion
2 tablespoons snipped fresh parsley
2 tablespoons dry sherry or lemon juice
2 teaspoons instant vegetarian chicken-flavored bouillon granules
1 clove garlic, minced
1/2 teaspoon pepper
16 servings
Combine all ingredients in food processor. Process until
smooth. Spoon mixture into small crock or serving bowl. Refrigerate
pate overnight to blend flavors.
Avocado cream sauce
Serves 2 (just increase te amounts for more...)
2 soft avocados
2 spring onions, finely chopped
¼ tsp of coriander powder
¼ tsp seaweed seasoning (or sea salt)
½ teaspoon olive oil
3-4 tbsp water
Put the water in a blender. Add the avocados, spring onion, coriander, seasoning, olive oil and seaweed, season and mix until smooth and creamy.
This doesn't discolour so is perfect for making in advance.
Soyabean Dip
This is a very good
2 cups cooked soya beans
1 onion, chopped
3 cloves of garlic
2 tsp dried parsley
1 tsp dried oregano
1 tbsp soy sauce
1/3 cup vegan mayonnaise (obviously you can use non vegan)
3 tbsp chopped gherkins
salt and pepper to taste
Sauté the onion, garlic and parsley in a little olive oil until tender. Mash soy beans in your food processor, add the remaining ingredients, and blend until smooth.
Spinach Dip
This is so incredibly rich and delicious. Needs to be made a day in advance, no matter how tempted you might be to eat it immediately, as it is best when the flavours are allowed to mingle thoroughly.
2 bunches fresh spinach, finely chopped
2 cups tofu sour cream (normal sour cream if you're not making vegan)
1 cup vegan mayo (non vegan mayo is fine)
4 cloves minced garlic
1/4 cup nutritional yeast (I've used Marmite before - a teaspoon should do but can be adjusted accordingly)
1 tbsp dried parsley
1 tsp each onion powder, paprika, celery salt
dash or two of powdered sea kelp
1 large, round loaf of sourdough bread
In your food processor or blender, whiz all ingredients except the spinach, and bread together. Place this mixture in a bowl and stir in the chopped spinach. (If you whiz the spinach with everything else you’ll have a very green looking dip…it will still taste good, though!)
Cut a round “capâ€
4 types of lettuce
Spinach
Alfalfa
Spring Onions
Tomatoes
Cucumber
Peppers, green, red and yellow
Grated carrot
Sweetcorn
Olives, chopped up
I always make this in a big tupperware box, pour the dressing directly over everything pop the lid on and give it a good old shake.
Dressing:
Dribble of Olive Oil
Dash of lemon juice
Sprinkle of Mixed herbs
Salt
Freshly ground black Pepper
OR how about making up some pate and dips and serving them with sliced up wedges of wholemeal pitta or carrot, celery, brocolli......
Lentil Pate
1 can (15 1/2 oz.) pinto beans, rinsed and drained
1 cup cooked lentils
1/4 cup chopped onion
2 tablespoons snipped fresh parsley
2 tablespoons dry sherry or lemon juice
2 teaspoons instant vegetarian chicken-flavored bouillon granules
1 clove garlic, minced
1/2 teaspoon pepper
16 servings
Combine all ingredients in food processor. Process until
smooth. Spoon mixture into small crock or serving bowl. Refrigerate
pate overnight to blend flavors.
Avocado cream sauce
Serves 2 (just increase te amounts for more...)
2 soft avocados
2 spring onions, finely chopped
¼ tsp of coriander powder
¼ tsp seaweed seasoning (or sea salt)
½ teaspoon olive oil
3-4 tbsp water
Put the water in a blender. Add the avocados, spring onion, coriander, seasoning, olive oil and seaweed, season and mix until smooth and creamy.
This doesn't discolour so is perfect for making in advance.
Soyabean Dip
This is a very good
2 cups cooked soya beans
1 onion, chopped
3 cloves of garlic
2 tsp dried parsley
1 tsp dried oregano
1 tbsp soy sauce
1/3 cup vegan mayonnaise (obviously you can use non vegan)
3 tbsp chopped gherkins
salt and pepper to taste
Sauté the onion, garlic and parsley in a little olive oil until tender. Mash soy beans in your food processor, add the remaining ingredients, and blend until smooth.
Spinach Dip
This is so incredibly rich and delicious. Needs to be made a day in advance, no matter how tempted you might be to eat it immediately, as it is best when the flavours are allowed to mingle thoroughly.
2 bunches fresh spinach, finely chopped
2 cups tofu sour cream (normal sour cream if you're not making vegan)
1 cup vegan mayo (non vegan mayo is fine)
4 cloves minced garlic
1/4 cup nutritional yeast (I've used Marmite before - a teaspoon should do but can be adjusted accordingly)
1 tbsp dried parsley
1 tsp each onion powder, paprika, celery salt
dash or two of powdered sea kelp
1 large, round loaf of sourdough bread
In your food processor or blender, whiz all ingredients except the spinach, and bread together. Place this mixture in a bowl and stir in the chopped spinach. (If you whiz the spinach with everything else you’ll have a very green looking dip…it will still taste good, though!)
Cut a round “capâ€
-
ocailleagh
- Living the good life
- Posts: 295
- Joined: Thu Apr 10, 2008 2:22 am
Lol now I have too much choice! Some of those dips sound divine hedgewitch! I especially like the sound of the spinach one, I'd never have thought of doing that! Is the recipe your own or from elsewhere? And the vegan mayo, what's it like? I haven't used mayo in years, I've not seen any using suitably ethical eggs but just hadn't thought of using the vegan kind. Though I guess I could whip some up myself....
Harm None!
-
ocailleagh
- Living the good life
- Posts: 295
- Joined: Thu Apr 10, 2008 2:22 am
-
snapdragon
- A selfsufficientish Regular
- Posts: 1765
- Joined: Mon Sep 24, 2007 7:05 pm
- latitude: 51.253841
- longitude: -1.612340
- Location: Wiltshire, on the edge and holding
All very healthy - but having a sweet tooth I like the faery cakes with crystalized violets idea meself
-
hedgewitch
- A selfsufficientish Regular
- Posts: 1251
- Joined: Sun Oct 09, 2005 3:42 pm
- Location: Alicante, Spain
- Contact:
