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!

Witchin’ in the Kitchen: Lammas Recipes

LammasCornThe cross-quarter Sabbat of Lammas arrives around the first day of August, or when the sun is 15 degrees Leo! This is first harvest of corn and grains, when the fields grow tall and verdant and the vines are heavy with fruit, just like our Lady Goddess, her belly full as the moon. Lammas is a Greater Sabbat in the Witches’ year, as it is the apex of the summer season, and thereby is the apex of the summer power.

In the southeast United States, where I live, corn is a very big part of our harvest, with ears of sweet succulent goodness ready to be shucked and dollies woven, not to mention the tomatoes fit to bursting off the vines. It is high summer, hot and sticky!

Lammas is a “pregnant” time, full of hopefulness and expectation, wherein we begin to taste the fruits of our labors within the Great Work, and our back yard gardens alike. We tended those magickal workings at Litha, working hard to support those intentions with our sustained energies, actions and self-confidence, we now begin to prepare for the harvest with methodical planning and gentle care.

Here are a few of my favorite recipes to tickle your taste buds, and thrill your coven-mates come Lammastides.

Blessings!


Tomato Polenta: Vegetarian

Ingredients:
1 Cup Milk
1 Cup water
1 Cup Tomato juice or V8
1 Cup yellow polenta cornmeal
1 t. sea salt, Himalayan sea salt is even better!
1 cup grated cheddar cheese

In sauce pan, bring liquids and salt to a boil.  Slowly sprinkle cornmeal into liquids while stirring constantly to break up lumps.  Lower to medium-low heat and continue stirring for 10 minutes or until mixture is thick and like “grits.”  Stir in cheese.  Remove from heat and pour into a flat casserole dish or pie-plate.  Set aside to cool and set-up or refrigerate and use later.  After it is firm it can be reheated, baked or sliced and fried.  Serve with Black and Gold Salad on top.

Black and Gold Salad: Vegan

Ingredients:
1 can black beans, drained and rinsed.
1 can corn niblets, drained
1 medium tomato, diced
1/4 cup fresh chopped cilantro
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 teaspoon maple syrup
3-4 diced green onions
1 Tablespoon chili powder
1 teaspoon cumin powder
1 teaspoon sea salt and 1/2 teaspoon pepper, or to taste.

Mix it all up and serve room temperature or chill and serve later.  Serve over Tomato Polenta or as an appetizer with tortilla chips.  Personally, I think it is good enough to eat with a spoon!