Inspired by the book The Boy Who Ate Around, our Ostara supper was the Giant Cheese Soufflé from Vegetarian Cooking for Everyone with a side of asparagus. It was a big hit, and all of the ingredients are available at Aldi.
This grand looking soufflé is baked in a round casserole- 13 – 14 inches across and at least two inches high. I used a dutch oven and a soufflé dish. Serves 6 – 8 (My family ate a double recipe)
5 + Tbsp Butter
2 Tbsp parmesan
6 Tbsp flour
2 cups warm milk
6 egg yolks
1 3/4 cup grated cheddar
1 tsp paprika
10 egg whites
Preheat oven to 400 degrees. Butter your large dish and dust the sides with parmesan.
Melt the butter in a saucepan, whisk in the flour, and cook over low heat for several minutes. Whisk in the milk all at once, lower the heat, and cook for one minute, stirring. Remove from heat and beat in the yolks two at a time. Stir in the cheese. Season with 3/4 tsp. salt and the paprika.
Beat the egg whites with a pinch of salt until they hold firm peaks. Fold them into the yolk mixture, then pour into the casserole. Put in the center of the oven and lower the heat to 375. Bake until the soufflé has risen and is golden brown all over the top, about 30 minutes. A slight quivering in the middle and firmness around the edges mean that the center will be loose enough to provide a creamy sauce. If you prefer a firmer center, bake 5 minutes longer. In either case, serve as soon as it’s ready.
Serves: 6 • Prep time: 10 min • Cook time: 20 min
6 Tbsp. butter or Smart Balance or olive oil6 small all-purpose potatoes, peeled and diced
1 or 2 finely chopped onion (do your kids like onion?)
3 cloves garlic, chopped
3 can (14.5 oz.) broth
12 cups baby spinach leaves or 3 or 4 pkgs frozen spinach
3 cans evaporated milk or plain soymilk (optional)
Melt butter in 4-quart saucepan over medium-high heat and cook onion, stirring occasionally, 10 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Add potatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until potatoes are tender. Stir in spinach and cook 5 minutes or until wilted. Process soup with a submersible blender just until smooth. Return to saucepan (add milk) and heat through. Season, if desired, with freshly ground black pepper.
This is from FatChanceBellydance’s vegan cook book Devotion. It is delicious! And absolutely my favorite recipe in the book.
1 TBSP olive oil
1-2 cloves garlic, minced
1 med. onion
2 carrots, coined
4 stalks celery, sliced
1 1/2 cups potatoes,cubed
3 zucchini, cubed
1 28oz can diced tomatoes
1 15oz can kidney beans
1 15 oz can garbanzo beans
1 cup pasta of choice
5-6 chard leaves (or spinach)
2 Tbsp dried basil (or fresh – yummy!)
1 tsp dried oregano
2 tsp. dried rosemary
2 tsp. salt
1 28oz and 1 15 oz can water (use the cans to measure)
In a large pot on med. heat saute oil, onions, carrot, celery and garlic for 5 min.
Add tomatoes, beans including liquid, potatoes, water, herbs and salt.
Bring to a boil, turn down the heat, and simmer until potatoes are tender (10 min)
Add zucchini, herbs, and pasta, bring just to a boil, then turn off heat.
Allow to sit on the stove for a few hours for full flavor.
Rhea, Juniper, Melanie, and I, along with all the kids, processed under the bright Moon light to the waiting fire and altar. We held hands in a circle as we gazed at the Moon Herself. I (Chris) then poured out a chalice of milk for Her, along with words of praise. Each person in turn stepped into the middle of the circle to receive a Full Moon blessing. The rest of the circle laid hands on the person while I anointed their forehead with scented oil. “Mother Moon, this is (name) your child. (Name), the blessings of the Moon are upon you.” We tied a white cord around the wrist of each person as they were blessed. We howled at the Moon, had cakes and passed a cup of cider, and some of us stayed outside around the fire to watch Her wend her way across the starry sky.
2 qt. cider
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 cup apricot brandy
Cashew Coven Cakes
1 1/2 cup flour
1 cup sugar
1 cup ground cashews
3 drops almond extract
1 tsp. vanilla extract
1/2 cup softened butter
1 egg yolk
2 Tbsp. honey
-Preheat oven to 350 degrees. Combine the first five ingredients in a bowl. Add butter, egg and honey, creaming with a fork. Refrigerate for 2 hours. Pinch off two inch crescent shapes and bake on a greased cookie sheet for 18 – 20 minutes.