Harvest Recipes for Mabon

[deformographer]

With Mabon just around the corner I was thinking about cooking up a delicious feast in celebration of the Autumnal equinox, seeing how it's the beginning of the Fall season and all. I was wondering if anyone has any recipes or ideas that would be great for this particular sabbat! I have a few already, but I'd like to broaden my horizons and see what interesting ideas others may have.

[Jen]

Anything that uses fresh fruits and veggies that are in season and can either be harvested from your own garden or bought at farmers markets. Things in season now include Kale, Yams, Squashes, Corn, Potatoes......

Corn and Squash Stew
Serves 3 to 4

Ingredients

2 tablespoons olive oil
2 large leeks or onions, diced
5 medium squash, any type, cut in half lengthwise and sliced diagonally (use ya noodle – if they’re really big then use 2, 3 or 4)
2 fresh sage leaves, minced
3 ears of corn, kernels cut off cobs
1/2 cup water or vegetable broth, or more as needed
Salt and freshly-ground pepper, to taste
2 medium plum tomatoes, diced

1. Heat the olive oil in a heavy-bottomed shallow pan or skillet over medium heat. Add the leeks or onions and saute until translucent but not brown.
2. Add the squash and saute until it just begins to brown.
3. Add the sage and corn kernels. Stir for a minute.
4. Add broth or water and a generous pinch of salt and pepper. Bring to a simmer. Add more liquid if it gets too dry.
5. Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes through, then taste and adjust the seasonings as necessary and remove from heat.
6. Serve with warm whole wheat pitta.


Courgette Soup
Serves 3

Ingredients

1 med onion
3 Cloves garlic
3 Courgettes
1 pint vegetable stock
salt
pepper
grated nutmeg


Slowly saute the onions in butter in a heavy based pan for 15-20 mins, just before they start to caramelise. Chop and add the garlic and cook for a further 10 mins stirring continuously. Wash and clean Courgettes and add to the saucepan. Cook for further 15 mins.
Make up the stock and add to pan, bring to boil and simmer for 10 mins. Place the lid on the pan and cook slowly for 20 mins stirring regularly.
Leave to cool.
Whizz with a blender and then heat through before serving. Add salt, pepper and nutmeg to taste.

Harvest Pate

Ingredients

1 cup raw sunflower seeds
1 cup freshly cooked lentils or 1 cup canned lentils, drained
1/2 cup grated zucchini (courgette)
1/2 cup grated carrot
1/2 cup grated red onion
1/3 cup hulled sesame seeds
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons naturally brewed soy sauce
1 tablespoon filtered water
1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoons dried sage
1/8 teaspoon freshly ground nutmeg


1. Pulse the sunflower seeds in a food processor until well ground.
2. Add the lentils, zucchini, carrot, onion, sesame seeds, oil, garlic, soy sauce, water, basil, thyme, sage, and nutmeg. Process until well combined.
3. Using a rubber spatula, scrape the pate into a medium mixing bowl.
4. Cover with plastic wrap and place in the refrigerator. Allow the flavors to marry for at least 1 hour, stir, and serve.
Makes 4 1/4 cups.

Sweet Potato Rosti

Ingredients

1 Yam (sweet potato), peeled
1 large Potato, peeled
1 Carrot, peeled
1 small onion, diced
Salt
Pepper
Oil for frying

Grate the Yam, Potato and Carrot and place in a clean towel. Squeeze as much liquid out as you can (you won't believe how much there is!!). Place the grated and squeezed veg in a bowl and stir in the onions, salt and freshly ground black pepper. Mix well.
Grab a handful and pat together forming a thin, round patty shape. Fry in a little Olive Oil for 10 mins on each side.

Potato Pie

Ingredients

12 ounces plain flour
6 ounces Vegan Margarine
6 tablespoons water
2 pounds waxy potatoes
50 ml Soya Milk or vegetable stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped chervil
6 ounces shallots finely chopped

Place the flour and salt in a large bowl.
Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
Add the water to the flour and marge mixture and mix with a knife to form a dough adding more water if necessary.
Wrap in plastic wrap and refrigerate.
Preheat oven to 400.
Meanwhile peel the potatoes and boil in salted water for 7 minutes.
Drain and when cool enough to handle cut into thin slices.
Roll out two thirds of the pastry on a well floured board and line the pie tin with it. Arrange a third of the potato slices in the bottom.
Season with salt and pepper then sprinkle half the herbs and shallots over the top.
Arrange another third of the potato slices on top of the herbs, season with salt and pepper, sprinkle with the remainder of the herbs then top with the last third of the potato slices.
Add 50ml soya milk OR vegetable stock.
Brush the edges of the pastry in the pan with soya milk or water.
Roll out the remaining pastry and cover the top of the pie.
Press edges firmly together and trim off any excess pastry.
Brush the top of the pie with soya milk.
Make four small cuts in the top of the pastry evenly spaced apart to allow steam to escape.
Bake for 25 minutes then reduce temperature to 350 and bake 30 minutes longer.
Serve immediately.

Autumn Bean Burgers
Makes 8 to 10 burgers
Ingredients

2 cups cooked or canned black beans
1 cup sweet potato, grated
1/2 cup almond butter
1/2 cup red onion, diced
1/4 cup black olives, diced
1/4 cup whole spelt flour or other flour
2 tablespoons soy sauce
3 cloves garlic, diced
1 tablespoon fresh ginger, grated

1. Drain and rinse the black beans, place them in a medium bowl, and mash. Stir in the remaining ingredients.
2. Scoop 1/3 cup of batter at a time to form individual burger patties. Place a cast-iron frying pan on the stove over medium heat. Add a bit of oil to the pan and place a few burger patties in the oil. Fry each burger for 7 to 10 minutes on one side, then flip them over and fry an additional 5 to 7 minutes on the other side, or until the centers of the burgers are cooked through. If they brown too quickly, just turn the heat down a bit to allow them to cook more slowly.
3. Serve hot, on their own or on burger buns with condiments of your choice. Thick potato wedges would be ideal.

[PaganOne]

Thanks Hedgie!!

[deformographer]

wow, those all sound really delicious! I'm certainly going to be trying a few out!! Thanks for the recipes! I didn't expect so many, but I'm not complaining!

;D

[Jen]

You're both very welcome.
I do have more so let me know if there's something in specific you want.

I just realised there's no dessert here!!!

[Shadow_Kitten]

Aug 28, 2008 10:17:55 GMT 1 Jen said:

I just realised there's no dessert here!!!

Well, I can solve that problem!

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APPLE CINNAMON PUDDING

Ingredients
2 c Apple juice
1 c Water
1 pn Sea salt (optional)
1 c AM Rice and Shine
1 Ts Cinnamon
1 c Roasted pecan or other nuts -- (chopped)
1 Ts Vanilla

Method
1 - Bring juice, water and salt to a boil in a large saucepan.
2 - Stir in Rice and Shine and cinnamon.
3 - Turn heat to low.
4 - Simmer 5 minutes.
5 - Remove from heat.
6 - Stir in nuts and vanilla.
7 - Let set until slightly cool.
8 - Pour into a 9" square pan.
9 - Refrigerate until set and cool.
10 - Serve squares plain or with a little fruit syrup.

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APPLESAUCE CAKE

Ingredients
1 1/2 C. Applesauce (chunky is especially good)
1 C. Sugar
1/2 C. Shortening
1 C. Raisins
2 C. Flour
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Cinnamon
1 C. chopped Nuts.

Method
1 - Combine applesauce, sugar, raisins and shortening in a saucepan. Cook over low heat, stirring frequently until the mixture comes to a boil. Allow to cool.

2 - Combine dry ingredients and nuts.

3 - Stir everything together until well blended. (Mixture will be very thick)

4 - Pour into a greased and floured 9" x 12" pan.

5 - Bake at 350F for 30 minutes, or until a pick inserted in the cake comes out clean.

6 - Allow to cool completely, then cover with plastic wrap.

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Mabon Apple Crisp

Ingredients
6 cups sliced and peeled apples
2/3 cup flour
1 1/3 cup Oatmeal
1 cup Brown Sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
2/3 cup Melted Butter
½ cup of walnut (optional)

Method
Spread apples evenly on the bottom of an oblong baking dish. In a bowl mix together remaining ingredients until everything is moistened. Spread evenly over top of apples. Bake in a 375 degree oven until apples are soft (about 30 minutes) and topping is crisp.

Serve warm or cold. Warm with vanilla ice cream on top is GOOD!

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SPICED APPLE CIDER

Ingredients
1 gallon naturally sweet apple cider
1 cup brown sugar
4 cinnamon sticks, broken in half
1 Tablespoon whole cloves
1 Tablespoon whole allspice
1/2 teaspoon mace (optional)

Method
Tie cinnamon, cloves, allspice and mace together in cheesecloth or use a coffee filter tied with string. Combine cider and brown sugar in a large pot. Add spices. Bring mixture to a slow boil. Then turn heat down and simmer for 5 to 10 minutes. Remove spice bag from pot. Serve hot cider in mugs. Spiced Apple Cider may be kept warm in a crock-pot (slow cooker) on low setting. Yield 18 servings

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I just love cooking for the Sabbats!

[Jen]

They all sound blinking marvelous!!