Feed Your Head Samhain Recipe ed.1
As the final harvest season draws near and the veil between worlds thins, the ancient festival of Samhain (pronounced “sow-in”) marks a time of both reverence and celebration. Historically, Samhain was a Celtic festival that honored the dead and celebrated the end of the harvest, ushering in the darker half of the year. It was believed that during this time, the spirits of ancestors could return to visit the living, and with the approach of winter, communities gathered to honor the cycle of life, death, and rebirth.
At the heart of this sacred time were the foods of the harvest, deeply woven into the fabric of Samhain rituals. These foods not only sustained the body but were believed to carry powerful healing and protective energies, symbolizing the nourishment of both the living and the spirit world. From soul cakes offered to spirits to hearty root vegetables like turnips and pumpkins, each dish was more than
sust
enance—it was a connection to the earth’s cycles, a symbol of community, and a way to prepare for the colder, introspective months ahead.
In this article, we will explore the traditional foods of Samhain and their significance in ancient rituals, while rediscovering their healing properties for modern times. Whether it’s the grounding warmth of roasted root vegetables or the protective energy of herbs and grains, these time-honored dishes continue to offer more than a taste of history—they offer a pathway to physical and spiritual well-being. Keep reading to uncover the wisdom and magic in the foods of Samhain.
Salads and soups in Samhain are rich in healing.
Main courses at Samhain are warm and comforting: think of roasted meats, slow cooked meals, and oven baked foods seasoned with rosemary, garlic, and sage.
But First Drinks please! A feast awaits!
🎃Pumpkin Juice - Harry Potter Copycat Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 239cal
Author The Purple Pumpkin Blog
Ingredients
• 1 quart of unsweetened organic apple juice
•
25.36 fluid ounces of Peaches & Apricot Smoothie or peach/apricot nectar or boil some and blend depit of course, depends on how fresh and natural you choose to go AND WHAT IS AVAILABLE
• 2 tsp vanilla extract
• 1 Tbsp pumpkin purée (heaped) canned or fresh
• 1-2 tsp pumpkin pie spice cinnamon, ginger, cloves and nutmeg
• honey to taste
Instructions
• Pour the apple juice, smoothie, vanilla extract, pumpkin purée and 1 tsp of the pumpkin pie spice into a blender and blitz until all incorporated.
• Add some honey to sweeten to your taste, add more spices if you want more of a spice kick.
• Pour into a serving jug and chill until required.
Nutrition
Serving: 1 | Calories: 239kcal | Carbohydrates: 56g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 26mg | Fiber: 3g | Sugar: 47g if you want to reduce the sugar boil about 6 apples then liquify it in blender or use a juicer and no sugar added
Festive Sparkling Cider
Festive Sparkling Cider is filled with the crisp flavors of fall & sparkling chill of winter making it the perfect non-alcoholic beverage for the holidays!
• Author: Giustina Miller
• Prep Time: 5
• Total Time: 5
• Yield: 10 1x
Ingredients
• 4 Cups Fresh Apple Cider
• 3 Cups Cranberry Soda *(1)
• 2 Cups Sparkling Cider
• 1 Cups White Grape Juice
• 3 Tablespoons Sugar
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 1/4 Teaspoon All Spice
• Diced Apples *(2)
• 3 Cinnamon Sticks – Optional
Instructions
• In a large pitcher mix the 4 cups fresh apple cider, 3 cups cranberry soda, 2 cups sparkling cider, & 1 cup white grape juice. *(3)
• On a plate mix the 3 tablespoons sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, & 1.4 teaspoon all spice.
• Dip the rim of each glass in water (or the Festive Sparkling Cider) & then in the spiced sugar.
• Add the diced apple pieces to the cup *(4) & pour your Festive Sparkling Cider into each glass.
• Serve & enjoy.
Notes
• *1. Sprite Cranberry Soda is good, but any cranberry soda should be just as tasty.
• *2. I used a half apple per glass, but you could do less or more.
• *3. If you want to give it a hint of cinnamon add 3 sticks of cinnamon to the pitcher. Alternatively you could also add a cinnamon stick to each cup.
• *4. If you place the apple in the fridge over night (before dicing) it will help keep your drink chilled.
Nutrition
• Serving Size: 10
Find it online: https://domesticallyblissful.com/festive-sparkling-cider/
SOUPS AND SALADS
🎃Fall Salad with Beluga Lentils, Grapes and Roasted Pumpkin🎃
A nourishing fall salad, with roasted pumpkin, grapes, and beluga lentils, loaded with antioxidants and fiber for a healthy seasonal lunch.
Ingredients
• For the salad
• 1/2 small pumpkin peeled and cut into cubes
• 2 cups cooked beluga lentils
• 1 small beet root peeled and cut into cubes
• 1/2 cup red grapes cut into halves
• 1 handful fresh rocket
• 7-10 mint leaves
• 1 cup fresh spinach leaves
• 1 onion finely diced
• 2 garlic cloves
• 2 tsp coconut oil
• A pinch sea salt
• Freshly ground black pepper
• 1/4 cup toasted hazelnuts crushed
• For the dressing
• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp organic raw honey replace with maple syrup for the vegan version
• 1 garlic clove minced
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
Instructions
• Preheat the oven to 175°C/ 347°F.
• Line a baking sheet with parchment paper, add the cubed pumpkin and beet, drizzle with coconut oil, season with salt and pepper and toss to coat evenly.
• Roast for 20 minutes, remove from the oven and set aside to cool.
• While the veggies are roasting, heat one teaspoon coconut oil into a skillet, add two crushed garlic cloves and fry for a minute.
• Add the fresh spinach and cook until all its liquid evaporates.
• Set aside to cool.
• In a small bowl add the dressing ingredients and whisk to obtain a creamy liquid.
• In a large bowl add the cooked lentils, roasted vegetables, grapes, onion and spinach and toss to combine. Add the dressing and rocket and toss one more time.
• Top with toasted hazelnuts and serve.
My favorite recipe for this one !
🎃Radicchio Salad With Caramelized Carrots and Onions🎃
By Anna Stockwell
November 27, 2016
• Total Time
1 hour
• Yield
8–10 servings
Ingredients
1/2 cup sliced almonds
2 pounds carrots, cut into 4x1/2" sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, cut into 1/2" wedges
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
4 oranges, peeled, sliced into 1/2" half moons
2 cups parsley leaves
Preparation
• Step 1
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Step 2
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Step 3
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.
Step 4
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
Autumn Kale Apple and Quinoa Salad
This kale salad has totally changed my entire outlook on raw kale! Fresh kale leaves are tossed with crisp sweet apples, nutritious quinoa and chewy dried cranberries, crunchy walnuts, tangy goat cheese and it's finished with a bright vinaigrette. It's the perfect side dish to roasted chicken and mashed or roasted potatoes.
Servings: 7
Prep 20 minutes
Cook 15 minutes
Chill 15 minutes
Ready in: 35 minutes
Ingredients
Salad
• 1/2 cup tricolor dry quinoa
• 6 cups slightly packed chopped kale (it will take about 1 1/2 bunches. Remove thick ribs before chopping, 6 oz chopped)
• 2 crisp sweet apples, cored and chopped* (I used gala apples)
• 1 cup walnuts, lightly toasted and roughly chopped
• 1/2 cup dried cranberries
• 4 oz goat cheese, crumbled
Dressing
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 Tbsp honey
• 1 1/2 tsp dijon mustard
• Salt to taste
Instructions
• Cook quinoa and cool: Cook quinoa according to directions on package and cool completely.
• Whisk dressing ingredients: While quinoa is cooling, whisk together olive oil, lemon juice, honey, dijon and salt in a jar or bowl.
• Pour 3/4 dressing over kale, chill: Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
• Toss in remaining mix-ins and dressing: Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly.
• Serve or store covered in refrigerator for up to 4 hours
Crock Pot Beef Stew
Ingredients - Crock Pot Beef Stew
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3x clove garlic, minced
2 bay leaves
1 teaspoon paprika
R1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
5 potatoes, diced
4 carrots, sliced
• stalk celery, chopped
1 teaspoon pepper
1 teaspoon turmeric
1 garlic clove or more your preference
Directions
brown meat in spices the flour, salt, and pepper;
1. Place meat in slow cooker. In a small bowl mix together pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery, pepper, turmeric etc.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.de il abloi
Roasted Garlic and Parsnip Soup with Sage Lemon Butter
Total Time: 1 1/2 hours Yield 6 servings
Ingredients:
3 garlic heads, tops cut off to reveal cloves
1/4 cup olive oil
2 tablespoons butter
1 onion, finely chopped
6 cups vegetable (or chicken) stock
6 large parsnips (about 2 1/2 pounds), cores removed, coarsely chopped
1 cup heavy cream
2 tablespoons lemon juice, or to taste
Condiments condiments condiments
Sage Lemon Butter:
6 tablespoons (3/4 stick) cold butter, coarsely chopped
1/4 cup (loosely packed) sage leaves
2 tablespoons lemon juice (from 1 large lemon)
Directions:
Preheat oven to 350 degrees F. Place garlic on a large square of foil, drizzle with a tablespoon of olive oil and wrap to enclose. Place on a baking sheet and roast until soft, about 30 to 35 minutes. Let cool. When cool enough to handle, squeeze garlic cloves from skin and set aside. Discard skins.
Meanwhile, heat butter and remaining 3 tablespoons olive oil in a large saucepan over medium heat; add onion and stir until translucent, about 6 to 8 minutes. Add stock and parsnip pieces and bring to a boil; cover and simmer until parsnip is very tender, about 45 minutes to 1 hour. Add garlic cloves and cream and purée with a hand-held blender, or in batches in a countertop blender (be cautious blending hot liquids). When smooth, return to saucepan and season to taste with sea salt, freshly ground pepper and lemon juice; keep warm.
Meanwhile, heat butter in a frying pan over medium heat until foamy. Add sage leaves and fry until crisp (about 1 to 2 minutes ), then transfer with a slotted spoon to a paper-towel plate lined plate. Add lemon juice to pan with butter and remove from heat.
Divide soup among bowls, and serve topped with crisp sage leaves and a drizzle of lemon butter.
Recipe from Gourmet Traveller.
Irish Beef Stew
Ingredients
• 3 Tbsp. extra-virgin olive oil, divided
• 2 lb. beef chuck stew meat, cubed into 1" pieces
• Kosher salt
• Freshly ground black pepper
• 1 yellow onion, chopped
• 2 medium carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and cut into large chunks
• 4 c. low-sodium beef broth
• 1 (16-oz.) bottle Guinness
• 2 tsp. fresh thyme
• Freshly chopped parsley, for serving
Directions
• Step 1: In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
• Step 2: In same pot, add remaining 1 tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 1 minute.
• Step 3: Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme, then scrape the bottom of the pot to release the fond (browned bits at the bottom). Bring to a boil, then immediately reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
• Step 4: Garnish with parsley before serving.
SCOTCH POTATO SOUP
1 bunch leeks or 2 cups onion.
1 head celery.
5 tablespoons butter.
1 quart milk.
3 cups potato cubes.
2 tablespoons flour.
½ tablespoon finely chopped parsley.
Salt, pepper.
PROCESS: Cut leeks and celery in thin slices crosswise and sauté in two tablespoons butter eight minutes (without browning), stirring constantly. Turn milk into double boiler, add leeks and celery; cover and cook until vegetables are tender (about forty-five minutes). Parboil potato cubes in boiling salted water ten minutes. Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour. Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender. Turn into hot soup tureen and sprinkle with parsley.
🎃Autumn soup bowl🎃
4 turnips (I used butter or yellow turnips)
1 bramley apple (or 1 cox)
1 large potato
1 liter of chicken or vegetable stock.
to decorate
toast ham or bacon for 1 minute in the microwave between a sheet of greaseproof paper
toast stale bread and cut into chunks
Method
Dice all the vegetables and apple.
Over a high fire heat two teaspoons of butter in a medium sized pan.
Add all the vegetables and apple and stir so they don’t burn
When slightly glazed add the stock and simmer for 30 minutes
Mix the soup until all the chunks are gone
Put back on the fire and bring to the boil for another minute
Season to taste with pepper and salt
Serve with the toasted bread and crispy ham or bacon
😉Enjoy and remember to set an extra plate for the spirits…🔥
Breads
🎃Samhain Pumpkin Bread🎃
Ingredients (1X) yields 16 servings
• 1 ¾ cups all-purpose flour
• 1 ½ cups cane sugar or agave
• ¾ teaspoon sea salt
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• 2 to 3 star anise
• 1 (15 ounces of boiled soft pumpkin or canned pumpkin
• ⅓ cup water
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup olive oil or your choice of healthy oil options
• ½ cup chopped walnuts (pecans or done without nuts is fine)
Directions
• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Stir flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. Gradually pour wet mixture into dry while whisking until everything is well mixed. Fold walnuts into batter. Divide batter between the two prepared loaf pans.
• Bake in the preheated oven until top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow cooling 20 minutes before removing from the pans.
Nutrition Facts
Calories197 Total Fat 7g Saturated Fat 1g Cholesterol 23mg Sodium 261mg Total Carbohydrate 32g Dietary Fiber 2g Total Sugars 20g Protein 3g VitaminC 1mg Calcium 20mg
Iron mg Potassium 98mg
🎃Vegetable Shepard's Pie🎃
Recipe information
• Total Time 1 hour 45 minutes
• Yield 4–6 servings
Ingredients
2lb. Italian eggplants (5–6 medium), cut into ¾"-thick rounds
¼ cup plus 1 Tbsp. extra-virgin olive oil; plus more for drizzling
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
Freshly ground pepper
1medium onion, finely chopped
2 medium green bell peppers, ribs and seeds removed, finely chopped
5 garlic cloves, finely chopped
1 tsp. ground cumin
½ tsp. crushed red pepper flakes
½ tsp. ground cinnamon
½ tsp. ground coriander
1 14.5-oz. can crushed tomatoes
2 cups low-sodium vegetable broth
1 cup split red lentils, rinsed
1 Tbsp. pomegranate molasses
2 Tbsp. chopped cilantro, plus leaves for serving
¼ cup crumbled feta
Preparation
• Step 1
Place a rack in middle of oven; preheat to 400°. Divide 2 lb. Italian eggplants (5–6 medium), cut into ¾"-thick rounds, between 2 rimmed baking sheets and drizzle with extra-virgin olive oil; turn to coat. Season with kosher salt and freshly ground black pepper. Roast until golden and tender, 30–35 minutes.
Step 2
Meanwhile, heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 1 medium onion, finely chopped, stirring often, until softened, about 4 minutes. Add 2 medium green bell peppers, ribs and seeds removed, finely chopped, and 5 garlic cloves, finely chopped; cook, stirring, until garlic is softened, about 1 minute. Add 1 tsp. ground cumin, ½ tsp. crushed red pepper flakes, ½ tsp. ground cinnamon, ½ tsp. ground coriander, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Cook, stirring, until fragrant, about 1 minute.
Step 3
Add one 14.5-oz. can crushed tomatoes, 2 cups low-sodium vegetable broth, 1 cup split red lentils, rinsed, and 1 cup water and stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring occasionally and adding up to ½ cup more water if needed, until lentils are tender, 30–35 minutes (sauce should be Bolognese-like in consistency). Remove from heat and stir in 1 Tbsp. pomegranate molasses and 2 Tbsp. chopped cilantro. Taste sauce and season with more salt if needed.
Step 4
Spread 2 cups sauce in a 13x9" baking dish. Top with half of eggplant slices. Repeat with another layer of sauce, then remaining eggplant. Drizzle remaining 1 Tbsp. oil extra-virgin olive oil over. Cover tightly with foil.
Step 5
Bake musaqa’a 10 minutes. Uncover and continue to bake until bubbling, 10–15 minutes more. Let cool 5 minutes. Top with ¼ cup crumbled feta and cilantro leaves.
CLICK HERE FOR A MEATY SHEPARDS PIE ORIGINAL MEAT RECIPE
🎃Mushroom Polenta Recipe🎃
• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 3-4 1x
Description
This creamy mushroom polenta is so warm and comforting! A simple vegetarian dinner that can be made in under 30 minutes. Cozy and delicious, perfect for busy weeknights.
Ingredients
Creamy Polenta
• 1 cup polenta (fine ground cornmeal or medium ground cornmeal)
• 3 1/2 – 4 cups cold water (or milk)
• 3/4 teaspoons salt
• 2 tablespoons extra virgin olive oil or butter
• fresh cracked black pepper
• Optional: 1/4 – 1/2 cup pecorino cheese, parmesan cheese, creamy goat cheese, or any other melty cheese like cheddar, pepper jack, mozzarella or provolone. Add more to taste.
• Optional garnish: fresh herbs- basil, Italian parsley, thyme.
🎃Sagey Mushrooms🎃
• 3 tablespoons olive oil
• 12 sage leaves
• 3 cups mushrooms, cleaned -chanterelles, morel mushrooms, button mushrooms, cremini, miatake, shitake or portobellos
• 1–2 tablespoons oil or butter (a mix is nice)
• 1 shallot, diced
• 2–4 cloves garlic, rough chopped
• 2–3 tablespoons wine- totally optional (cooking sherry is nice- sherry wine, not sherry vinegar!)
• 1 tablespoon fresh sage, chopped (or sub 1 teaspoon dried sage, rosemary or thyme)
• Garnish- a drizzle of truffle oil ( optional- but worth it! )
Instructions
• Make the Creamy Polenta: Place cornmeal in a medium heavy bottom pot or Dutch oven and whisk with the cold water and salt to create a slurry.
• Cover, and heat over medium-high heat, stirring occasionally until it just reaches a simmer (no need to boil); whisk well, cover again, and lower heat to low heat for 15-20 minutes, cooking until the grains “open up” and have a creamy consistency. (Fine-ground cornmeal will cook faster than medium-ground cornmeal.)
• Add more water to create the consistency you want. I like it creamy but not runny- so any toppings easily sit on top and don’t sink down.
• Whisk in the olive oil or butter, and add the optional cheese. Remember to wait to add any fat, until after the grains have fully cooked.
• Taste and adjust salt and add pepper. Turn off the heat and cover until ready to serve.
• Make the crispy sage: Heat oil in a skillet over medium-high heat. Place sage leaves in the oil, turning after 15-20 seconds, and remove right before they turn golden. Set on a paper towel
• Sagey Mushrooms: Lower heat to medium. To the same skillet add shallots, garlic and mushrooms, season with salt and pepper, and saute 7-8 minutes until mushrooms release their liquid, lowering heat if necessary. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine or sherry, letting this cook-off too- optional. Add the chopped sage right at the end and cook for one minute. Taste and add more salt and pepper if needed.
• Divide the creamy polenta among bowls, and spoon the mushrooms over top. Top with the crispy sage leaves and a drizzle of Truffle oil . Enjoy!
🎃HARVEST LASAGNA vegan🎃
1 medium butternut squash (2 1/2 lbs- 3 lbs), about 3 cups, cooked
1/2 a sweet onion, sliced into big wedges
olive oil for drizzling
1/2–1 cup water or veggie broth
3 tablespoons olive oil
1 1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil or butter
1 1/2 lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)
1 fat shallot or 1/2 onion, diced
4 garlic cloves, rough chopped
2 tablespoons fresh chopped sage ( or sub thyme, or rosemary)
1/2 teaspoon salt
optional – 2-3 handfuls of baby spinach or other greens, to wilt.
1 lb ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg. Just nutmeg 🙂
one egg (optional)
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1 /2 cups grated mozzarella cheese ( about 3–4 ounces) or sub vegan “meltable” cheese
1/2 cup pecorino cheese or parmesan ( about 1 ounce) or sub vegan
No-boil lasagna noodles (uncooked) – or use regular boiled lasagna noodles cooked to al dente. ( you’ll need enough for 3 layers)
Optional: Crispy sage leaves ( see notes) or Arugula Pesto
1 1/2 tablespoons olive oil (or butter)
1 1/2 tablespoons flour
1 cup milk (or nut milk)
generous pinch salt, pepper and nutmeg
remaining 1/2 cup mozzarella and 2 tablespoons parmesan (or meltable vegan cheese )
Instructions
• Make the Butternut Squash Sauce. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place them open-side down on a parchment-lined baking sheet. Place the onion ( cut into large wedges) next to it and drizzle it with a bit of olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes. When the butternut is cool enough to handle, scoop out 3 -3 ½ cups of the flesh into a food processor. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until very smooth. TIP: When using no-boil noodles, you want this to be extra loose & saucy, like a marinara sauce (so add more water if need be!). It should pour out of the food processor and you’ll need at least 4 cups of sauce. This can be made up to 4 days ahead.
• Make the mushroom filling. In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper. Cook until garlic is fragrant, about 2-3 more minutes, and turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil to elevate. Make this up to 3 days ahead and refrigerate.
• Ricotta Mixture: Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don’t need to add the egg, but it adds a lovely richness.)
• Lower oven to 375F
• Assemble the lasagna. In a greased 9 x 13-inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with the first layer of lasagna noodles. Add half of the ricotta mixture and spread out evenly. Top with half of the cooked mushrooms/spinach. Sprinkle with 1/2 cup of the grated mozzarella and 2-3 tablespoons of pecorino cheese. Add the 2nd layer of lasagna noodles. Drizzle with 1 cup of butternut sauce; spread out the remaining ricotta mixture as evenly as possible. Add the remaining mushrooms and all the good bits (onions and sage) and sprinkle with ½ cup shredded mozzarella and 2-3 tablespoons pecorino cheese. Place the 3rd, final layer of noodles over the top. Lather with the remaining butternut Sauce and either sprinkle with the rest of the cheese or make the creamy béchamel sauce, spreading it over top. (See notes.).
• Cover with parchment, then wrap tightly with foil and bake in 375 F oven for 40 minutes. You want a tight seal when using no-boil noodles. (You never want the foil to touch your food, especially something wet- the aluminum will leach into your food.) Uncover and continue baking 15-20 minutes until golden and bubbly. Let rest 10 minutes, cut into 9 servings.
• Garnish with optional crispy sage leaves.
DESERTS MMMMMM SOUL CAKES
Soul Cake History
There are a number of legends about the origins of the soul cake, and the practice of giving them away. Some people say that they harken back to the time of the Druids; cakes were baked around the Samhain bonfire season, and used as part of a lottery. If you drew the one burnt cake in the pile, you got to be the human sacrifice for the coming year. In other tales, the soul cake was used an offering to placate any angry ghosts who might be wandering around as the veil grew thin.
Regardless, one thing is for certain, which is that by around the eighth century, soul cakes had been adopted by the Christian church. They were consecrated and blessed, and given to poor travelers who might approach the local monastery. NPR's T. Susan Chang says,
"[Soul cakes] were used to pay the beggars who came around on All Souls' Eve and offered to say prayers for the family's departed. One cake given, one soul saved–cheap at the price. Elsewhere, they were given to the costumed entertainers known as mummers, who made their merry rounds at Halloween. Today's trick-or-treaters are thought to be their descendants."
Pie Crust Soul Cakes
You'll need:
• A refrigerated roll-out pie crust
• 2 Tbs. melted butter
• 1 C mixed dried fruit
• 2 Tbs honey
Roll out the pie crust and cut it into circles. Use the circles to line a tin of muffin cups. Mix the butter, fruit and honey together. Scoop the fruit mixture into the pastry shells, and then bake for 15 minutes at 375 degrees. Allow to cool for about ten minutes before eating.
Quickie Shortbread Soul Cakes
You'll need:
• 1 stick of butter, softened
• 4 Tbs sugar
• 1 1/2 C flour
Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees.
Buttery Soul Cakes
You'll need:
• Two sticks butter, softened
• 3 1/2 C flour, sifted
• 1 C sugar
• 1/2 tsp. nutmeg & saffron
• 1 tsp each cinnamon & allspice
• 2 eggs
• 2 tsp malt vinegar
• Powdered sugar
Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinnamon and allspice. Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until 1/4" thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.
IRISH SOUL CAKES
If you're a fan of Irish cooking, the folks at Food.com have a neat story about the history of soul cakes: "Soul cakes were the original trick-or-treat goody. Irish peasants would go door-to door on All Hallows Eve begging homeowners for food to celebrate the occasion. Soul cakes were given to them. This ensured the homeowner would be free from a curse or prank; instead, the receivers would offer prayers for them that would help them get into heaven."
You'll need:
• 4 CUPS flour
• 1 pkt active dry yeast
• 1 Cup milk
• 2 Tbs butter
• 1/2 tsp each cinnamon & salt
• 3/4 Cup sugar
• 1/2 Cup lemon zest
• 1 1/4 Cup golden raisins
Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter. Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with flour mixture. Beat until stiff.
Fold in raisins and zest, cover with a damp cloth and let rise. Divide in two, place each half in greased 7" round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.
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When it comes to the healing power of food, there is a profound connection between the way it is prepared and the impact it has on our well-being. Cooking with love and reverence for all the elements that made the meal possible infuses the food with not just nutrients, but also positive energy and intention. This mindful approach to cooking transforms the act of eating into a sacred experience, where every bite nourishes not just the body, but also the soul.
In the realm of food blessings, various cultures have their own traditions to honor the nourishment they receive. A Celtic food blessing invokes the ancient wisdom of the land and the ancestors, seeking to imbue the meal with their blessings and protection. A Druid food blessing connects the eater to the cycles of nature, acknowledging the interconnectedness of all living beings and expressing gratitude for the sustenance provided. A Native American blessing honors the spirits of the land and the animals, recognizing their sacrifice so that we may thrive.
By incorporating these blessings into our meals, we not only express gratitude for the abundance we enjoy but also invite harmony and balance into our lives. The act of warding off spirits in these blessings is not about fear but about creating a sacred space where only positive energies can dwell, ensuring that the food we consume nourishes not just our bodies but also our spirits.
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