Witch on Fire: Lammas Corn Salsa over Cheesy Tomato Polenta

[Originally posted at my Patheos Blog, Witch on Fire]

Just for some fun witchin’ in the kitchen this Lammastide, here are a few of my favorite recipes that take great advantage of the summer garden abundance of tomatoes and peppers, and will thrill your coven-mates this Sabbat feast. It’s easy to make ahead of time, is even more delicious the second day, and is simple to transport for picnics and pot-lucks. YUMMO!

Salsa and Polenta Fixin's ~ Photo by Heron Michelle

Lammas Black Bean and Corn Salsa

Vegan, Raw, Gluten Free
Ingredients:
1 can black beans, drained and rinsed
1 can corn, drained. Or about two cups of fresh corn that has been roasted, then cut off of the cob.
1 large tomato, diced
1 green bell pepper, seeded and diced
1/3 cup fresh chopped cilantro
1/4 cup lemon juice
2 Tablespoons olive oil
1 teaspoon maple syrup or agave nectar
2 teaspoons chili powder
1 teaspoon cumin powder
1/2 teaspoon onion powder
1 1/2 tablespoon Bragg’s Liquid Aminos (or sea salt to taste)
1/2 teaspoon pepper

Mix it all up and let it marinate for an hour or so. Taste it, and tweak the seasonings according to your own preferences. Sometimes I add more salt for a deeper base note, or more lemon for extra brightness. If it needs more richness, add olive oil. If you want some heat, add a smidge of cayenne or red pepper.

At this point you can serve at room temperature with tortilla corn chips. Or, you can keep going, and make some cheesy tomato polenta, and top with this salsa for a tasty vegetarian meal!

Lammas Salsa over Polenta ~ Photo by Heron Michelle

Click here to continue over to Witch on Fire for the Cheesy Tomato Polenta Recipe

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Witch on Fire: Lammas Cocktails for High Summer

[This entire post can be found at my Patheos.com blog, Witch on Fire. I invite you to subscribe to my blog there and always be the first to receive the latest articles.]

Lammastides are flowing in, beloveds! The Sabbat of High Summer, the midpoint of the season of growth and fruition, comes in HOT, wet, and delicious here in North Carolina. That sounds like a party to me! We celebrate this peak of juicy, glorious summer when we reach 15 degrees of Leo on our lap around Papa Sun, which happens to fall on August 7th this year (2016.)

This week I’m heading out on vacation with my Sweetheart, as I journey to Colorado for hiking, camping and relaxing around that state’s wondrous hot springs. Which reminds me, Lammas is a great time to enjoy a cold refreshing cocktail with your loved ones! Bring a pitcher of these to the Sabbat picnic, and they’ll love you for it!

2 classes of Lammas Lovers Lemonade with twisty straws

Lammas Lemonade for Two!

Lammas Lemonade

Cocktails are basically “potions” if you awaken and charge them for an intent. This alcoholic beverage may look like a dirty mojito, but if you give it a job to do, besides get you drunk, its also a great chalice brew.

The peppermint and lemon are both prized for their benefits of purification and love, healing and friendship. Peppermint is traditionally associated with the powers of Air, and Lemon with the powers of water. I say call on BOTH elements to cool us off, while bringing us together. Plus, everyone knows that a good, Spiced Rum is the nectar of the gods, and a great choice for making offerings.

It’s summer time and “all acts of love and pleasure are my rituals.(1)” I don’t know about y’all, but I like my cocktails like I like my lovers: sweet, dirty, and strong. Boom chica wowow!

Click here for the recipe at Witch on Fire!

Summer Solstice Feasts: Rainbow Salad Recipe

When the summer season kicks off with our entrance into the sign of cancer, I am usually very ready for garden fresh foods that are cool, crisp and bursting with vitality. Allow me to share with you one of the newest dishes to emerge from one of my mad-kitchen-witchery experiments: Rainbow Salad. This is a variation on a theme that began with traditional tabbouleh flavors, and so is still nicely paired with other middle-eastern dishes like hummus and pita bread, and slow-roasted lamb…mmm…lamb…my favorite!

Litha Rainbow Salad - Thumbnail

Rainbow Salad for Litha Feasts. Photo by Heron Michelle

This recipe makes enough to be a perfectly sized contribution to a pot-luck feast for any of the summer Sabbats, but I just love it around Litha-tides.  Since this recipe just happens to also be vegan, it has a longer life-span before it would spoil than the average picnic contribution of mayonnaise-y potato salad or the like, and avoids the difficulty of dairy and egg allergies that may be considerations within your tribe of friends. I prefer to serve it at room temperature, and since its flavors improve the longer it marinates, I think this is an ideal dish to take when picnicking or camping out where cooler space or refrigeration isn’t reliable.

To prepare this dish, you’ll need a pot with steamer basket and lid, a medium sized skillet, and a medium-large mixing bowl and spoon.

Summer Solstice Rainbow Salad

1 bundle of fresh asparagus, woody ends removed, chopped into 1 inch long pieces
1 can of Garbanzo Beans (Chick Peas), drained and rinsed
1/2 “red” onion (approximately 1 cup), diced. For rainbow-purposes we all know it is “purple.”
Green, Red, Yellow and/or Orange bell pepper, diced, a total of 4 cups
1 cup of finely minced fresh parsley
1 cup (dry measure) of pearled cous cous. (This is a larger form of cous cous, a small pasta, and the larger size is important for the texture of this salad. It can be found in the grocery store with the other dried rices and grains.)
Extra Virgin Olive Oil for sauteing

Marinade:
1/2 cup lemon juice
1/3 cup Extra Virgin Olive Oil, cold-pressed and organic is preferred.
1/4 cup Bragg’s liquid Amino Acids (or low-sodium Tamari sauce) (usually found with the Asian foods, or barbecue sauces in the grocery store.)
3 teaspoons of cumin powder
3 teaspoons of chili powder
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon agave nectar or maple syrup

Directions:
Steam the asparagus bites in your steamer basket over 2-3 cups of water, for about 10 minutes, until they are al dente (firm to bite, but no longer crunchy, but not mushy, either. Should remain bright green) Add them to your mixing bowl.

Reserve 1 1/4 cup of the boiling steam-pot water (now flavored with the asparagus drippings) return to heat, and add 1 cup of dry pearled cous cous. Cover and simmer on low for 8 minutes, or however long your package recommends. Remove from heat, add to the mixing bowl.

In the skillet on high heat, add a tablespoon or so of olive oil and allow to heat for a few moments. Add the onions and saute a minute. Add all the bell peppers, and saute for only 3 minutes more while stirring. Keep it moving and mixing with the onions, until they are heated through and tender-crisp. Remove from heat and add to mixing bowl. Add the fresh parsley and garbanzo beans to the mixture and fold it all together.

In a separate bowl, blend together the marinade ingredients. Pour over the salad in the mixing bowl and stir to thoroughly coat everything. Cover the bowl, and allow to marinade at room temperature for an hour or so. Stir again and taste it. I find that after the veggies and cous cous have absorbed the marinade, I sometimes like to add more lemon juice for more brightness, or more Bragg’s Aminos for more earthiness, or olive oil for richness. When in doubt, I add more black pepper.

Just to garnish and make it pretty, you can sprinkle the top with a little bit more chopped fresh parsley, and a dash of paprika or more a smidge more chili powder. You can now serve it and dig in, or refrigerate until its time to leave for the Litha feast.

Bright Litha Blessings!
~Heron Michelle