My witchy kitchen | Purplewitcheshouse

Sweet and Savory Squash Soup

Let’s begin with our favorite brand of boxed squash soup. I use either Pacific or Imagine. Both are organic, non-dairy and delicious. Empty the entire quart into a large stew pot. Then stir gently over low heat while adding the following seasonings.

Since this is a squash soup, brown sugar goes nicely. Next add a few sprinkles of cinnamon and last for the sweet side is my favorite go-to spice blend, five spice also called Asian or Chinese Spice. This blend has ginger, cinnamon and clove already in it so be careful if you add more for the savory side.

Also use care if you decide to add nutmeg. You may end up with something that is quite bitter tasting. I didn’t pre-measure anything. Feel free to make any substitutions or additions you would like.

Last add some sage and two shakes of cracked pepper. The pepper adds a nice warm finish to the combination of seasonings

I think crackers really don’t do this dish justice. Instead serve it with good crusty bread. Like pumpernickel, sourdough or your favorite Panini. Please leave comments below and let me know how you made this dish your own.

Yule Vegetable Medley

In a large saute’ pan combine:

Shredded cauliflower & broccoli
One large red bell pepper diced
One gold onion diced
Minced garlic
Lemon pepper to taste
Drizzle liberally with Wegmen’s basting oil

To make this savory side dish into a Vegan one-dish meal, try adding mushrooms or tofu cubed

Michelle’s Autumn Harvest Carrot Salad

Salad

In a large mixing bowl toss:

Aprox. ½ bag of Matchstick (shredded) Carrots

2 to 3 Red or Green Apples sliced then cut vertically

¾ cup of Golden Raisins

¼ cup Green Pumpkin Seeds

Aprox. I/2 Bag of baby corns on the cob (Optional)

Dressing

In a small mixing bowl combine

1 cup Apple cider

1/3 cup Red Wine Vinegar

2 tbsp olive oil

1 tsp Sugar to taste

Poor dressing into bottle and drizzle over salad.

This dish is appropriate for any witch’s harvest table during Lughnassadh Mabon or Samhain. It serves four to six people and has very few calories per serving. This simple salad is best when served with a warm, crusty bread or a hearty soup. Enjoy.

Chef’s note: To save time and stress I buy my carrots pre-shredded and my apples pre-sliced. This does generate a lot of trash though. Particularly the apples as they come in a large plastic bag containing several mini-bags of 5 or 6 slices each. If making too much trash is a concern, then you may slice the apples and shred the carrots yourself. Be safe and good luck.

Recommended tool: a Good Grips Apple Slicer

Yule Fizz

In a large, clear, frosted glass:

Fill two thirds full with your favorite eggnog
Fill one third full with your ginger ale
Top with a sprinkle of cinnamon or nutmeg
Garnish with a candy cane or some gingerbread people. Just tell them it's time for their swimming lessons.

It's time to celebrate Summer with...

Berry-scotch Mix (Mom’s favorite)

This very simple recipe is ideal for kids and beginners because there are no exact measurements.

In a large mixing bowl with a lid pour the following ingredients

available in your local store’s bulk section

Large whole cashews
Dried blueberries
Sesame sticks
Butterscotch chips

Put the lid on the bowl, or seal your large zip-lock bag make sure it’s tight, then shake well until layers combine.

If your lids and your bowls never match (yes, that happens) using a large, non slatted mixing spoon will work too.