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RECIPES

SAMHAIN

Samhain, popularly known as Hallowe'en, is the Witches' New Year. It is said to be the time when the veil between the worlds is very thin, when souls that are leaving this physical plane can pass out and souls that are reincarnating can pass in. Many pagans celebrate on this night the passing of their loved ones and prepare a feast and leave out offerings of food. Foods related to this sabbat are: apples, pumpkins and squashes, nuts, corn, cranberries, ale, cider and herbal teas.

Apple nut Stuffing in Acorn Squash

Serves 4

  • 2 acorn squash, halved and seeded
  • 6 slices of white bread, cut into small cubes
  • 1 tsp. dried sage
  • 1/2 tsp. dried poultry seasoning
  • 1/2 tsp. each rosemary and thyme
  • 1 tsp. margerine
  • 4 dried apple rings, chopped finely
  • 2 tbsp. pine nuts
  • 2 tbsp. slivered almonds
  • 1/4 cup warmed milk
  • salt and pepper to taste
  • 2 tsps. butter or margerine

    Preheat oven to 350 degrees.

    Prepare squash, set aside.

    In a medium bowl, toss together bread abnd spices, set aside.

    In a medium saute pan, heat 1 tsp. margerine until melted. Add chopped apple rings and nuts. Saute until apple is slightly softened and nuts are golden in colour.

    Add apple and nut mixture to bread mixture.

    Add warmed milk and salt and pepper to taste.

    Dot squash halves with butter or margerine.

    Scoop stuffing into hollow squash halves

    Put squash halves on a baking sheet, brush lightly with butter, cover with foil and bake for 1 hour.

    Squash will be ready when soft and fragrant.

    Wild Rice Cakes

    Makes 10

  • 4 cups vegetable stock
  • 1/2 cup wild rice
  • 1/2 cup rice
  • 1 tsp. minced garlic
  • 1/2 cup shredded part-skim mozzerella cheese
  • 1/4 cup shredded swiss cheese
  • 1/4 cup green onions, chopped
  • 2 tbsp. parmesan cheese
  • 1 tsp. dried basil
  • 1 egg
  • 2 egg whites

    In a medium saucepan, bring stock to a boil; stir in wild rice and white rice; cover, reduce heat to medium-low and cook for 35 minutes or until rice is tender. Let rice cool slightly. Drain any excess liquid. Rinse with cold water.

    In a medium bowl, stir together cooled rice, garlic, mozzerella, swiss cheese, green onions, parmesan, basil, egg and egg whites until mixed. Using a 1/4 cup measure, form mixture into 10 patties.

    Place on baking sheets sprayed with non-stick cook spray.

    Bake at 425 degrees for 10 minutes per side until browned.

    Pumpkin Loaf**

    Makes 1 Large Loaf

  • 1 1/2 cups all-purpose flour
  • 1/2 cup wheat bran (bulk stores sell this)
  • 2 tsp. baking powder
  • 1 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. cloves
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup canned pumpkin
  • 1/2 cup grated carrots
  • 1/2 cup each buttermilk and honey
  • 1/4 cup butter or margerine, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup walnuts (optional)

    Preheat oven to 375 degrees. Spray a large loaf pan with non-stick cook spray, set aside.

    In a large bowl, combine flour, wheat bran, baking powder, spices, baking soda and salt. Set aside.

    In a medium bowl, whisk together pumpkin, carrots, buttermilk, honey, melted butter, egg and vanilla. Add wet ingredients to the flour mixture and stir until just moistened. Batter will be thick. Fold in nuts if using.

    Pour batter into loaf pan and bake for 50 minutes or until toothpick comes out clean.

    Let it cool slightly in pan, then invert onto wire rack to cool completely.

    **This recipe is from the Crazy Plates Low-fat Cookbook.