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RECIPES

MIDSUMMER or SUMMER SOLSTICE

The Summer Solstice, the longest day, is a time of triumph for the light. Food related to this sabbat are: Grains, and fresh fruits to celebrate the sun's strongest day of the year.

Veggie Burgers*

Serves 4-6

  • 19 oz can black beans
  • 1/3 cup coarsely chopped onion
  • 1 garlic clove, minced
  • 1 egg
  • 3 tbsp barbecue sauce or ketchup
  • 1 tbsp Vegetarian Worcestershire Sauce or HP Sauce
  • 1 tsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/3 cup all-purpose flour
  • 1/2 cup store-bought dry bread crumbs
  • 1/2 cup shredded nippy cheddar
  • 6 sliced hamburger buns

    Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 tablespoons barbecue sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don't purée. Turn mixture into a large bowl.

    Add flour. Stir in with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work.) Stir in. Mixture will be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 inch (1 cm) thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze.

    Oil grill and preheat barbecue to medium-high. Place burgers on grill. Brush with remaining barbecue sauce. Barbecue with lid down, turning once, until hot, from 8 to 10 minutes.

    Couscous Salad

    Serves 6-8

  • 2 cups boiling water
  • 1 cube or pkg. vegetable bouillion
  • 2 cups couscous
  • 2 tbsp pine nuts
  • 1 can mandarin oranges, drained (reserve juice)
  • 2-3 green onions, sliced thinly with green tops
  • 1/2 red pepper chopped finely
  • 1/2 orange pepper, chopped finely
  • 1 tsp curry powder
  • 1/4 cup sundried tomato dressing
  • 1/4 cup raspberry vinegarette
  • 4-5 basil leaves, finely chopped
  • 1 garlic clove minced
  • salt and pepper to taste

    Put boiling water and bouillion in a small bowl. Stir to dissolve. Add couscous. Mix well, set aside.

    Meanwhile, toast pine nuts in a small fry pan until golden. Set aside.

    After couscous has absorbed broth, put into a large salad bowl. Fluff well with fork, add mandarin oranges, reserved juice, and all other ingredients including toasted pine nuts.

    Chill for 1 hour to blend flavours.

    Strawberry Cake

    This one is easy to make and delicious

    Serves 8-10

  • 3 cups fresh strawberries
  • 1 package Angel food cake mix
  • 1 tub cool whip or whipped cream

    Slice strawberries thinly. Add 2 cups of sliced strawberries to Angel food mix. Bake cake according to package directions.

    After cake has cooled, slather cake with whipped cream or cool whip and top with remaining strawberries.

    Slice and eat.

    *Veggie Burger recipe adapted from Chatelaine Magazine