Last dinner before I move out to go to college 🚕 🚕 I think I’m still in a stage of denial 😂 If any of you are at uni and have any advice please message me! I had some nourishing buddha bowls tonight because I’m trying to use up all of my food before I leave-brown rice, lentils, quinoa, baked crispy eggplant with maple syrup drizzle (you need to try this-finely slice your eggplant and bake it until crispy and golden and drizzle that sugar onnnnn) I also baked some sweet potato, sweet corn and portobello mushrooms with garlic and oml the mushrooms they burst with liquid when you bake them and they taste heavenly) bok choy, sprouts, tomato, radish, beetroot (I feel like this list is going on forever) baked vegetable patties I made with chickpeas, indian spices, quinoa, spinach, pumpkin and a tbsp of wholemeal flour aaaand some bread w hummus because nothing can beat a good piece of fresh market bread with that heavenly chickpea concoction 😍😏😋 Probably exceeded my daily protein requirements with just this meal alone ahaha 😎
4 ripe bananas, mashed (or blended in a food processor)
1 pint blueberries, separated into halves
1 tsp baking powder
1 tsp cinnamon
Dash vanila extract
Pinch of salt
Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.
In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.
Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.
In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.
Add in the vanilla and ½ of the mashed bananas and the vanilla.
Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.
Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.
Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.
I shared pics of my grandma’s blessing bread last year during the Autumn Equinox and meant to publish the recipe too…just procrastinated awhile.
Here it is!
It’s a super simple no-hand knead bread!
In my family Pagan tradition growing up, the term “blessing” was interchangeable with “cleansing” and that’s the purpose of this bread- it’s meant to bless/cleanse yourself before a ritual or when you think you’re hanging onto too much negative energy! Think a deeper purification than a bath- since you’re gonna eat it!
Important magical aspects of this recipe: -The cast iron skillet itself: iron is good for warding off negative energy and entities. You could make this bread in the oven instead, but keep in mind it’ll be a little less potent (but I understand not everyone has a cast iron skillet large/deep enough for a round of bread!) -rosemary: a classic herb in witchcraft for purification and cleansing. -garlic: for protection (and flavor- my grandma fucking loved garlic in pretty much everything) -sea salt: also for purification and cleansing
The bread itself is meant to be pretty basic because my grandmother thought that would promote the cleansing ability of the three correspondences, but do feel free to slather it in butter or toast some cheese on slices if you like that!
Ingredients: -1 package dry yeast (I used those easy quick-rise packets because I don’t make bread constantly enough to have a bunch of yeast on hand) -2 cups warm water (test with the inside of your wrist- if it’s too hot or cold for you, it’s too hot for your yeast! Yeast is a precious baby and must be treated gently!) -1 tsp sugar (also known as “yeast-food”!) -½ tbsp kosher salt -4⅓ cups flour -¼-½ tsp garlic salt -dried rosemary (topping) -sea salt (topping)
Directions: 1.) In a standup mixer (or in a large bowl), combine the packet of yeast, warm water, and bit o’ sugar. Let that yeast hang out in that bath for a bit and eat that yummy sugar until it starts foaming. This is happy yeast. Happy yeast makes happy bread. 2.) In a large bowl, sift together the salt and flour. Now add it to the yeasty water little bits at a time. You can use a dough hook attachment on your mixer or just a tough spoon (wooden is my fav). Be careful to add that flour slowly!
3.) After it’s all combined, cover the dough with a cloth and let it rise for about an hour. You can slip it into a larger bowl of warm water to help it rise if your kitchen is a bit chilly! 4.) Grease the skillet and gently put that delicate dough into it, shaping it to fit (you can use two or three skillets/batches if needed). Cover and let rise for another 30-ish minutes. 5.) Spread some olive oil over the top of the dough and sprinkle with the garlic salt, dried rosemary, and some sea salt if desired (you can skip this if you’re trying to go lower sodium, there’s plenty of salt in the bread and garlic salt to get the benefits!).
6.) Bake at 400 degree oven, in the skillet, for 16-18 minutes or until the top is a golden brown color. I let mine cool in the oven as well (i.e. turn the oven off and leave the skillet in until it’s cool enough to remove without an oven mitt). 7.) Enjoy! Visualize that cleansing energy as you eat it! It’s great for pre or post rituals and offerings!
First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.
Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!
Lentil sweet potato curry with warm naan, lime, coriander and jasmine rice 😊 For the curry I used 1 cup of red lentils, (rinsed beforehand), 1 tsp of ginger, about 2 tbsp of turmeric, dash of chilli powder, 1 tsp paprika, 1 tsp cumin, 1 small diced onion, 2 gloves of crushed garlic, ½ tsp of garam masala, 2 tbsp of lime juice, 1 cup of chickpeas, 1 cup of kale and one cup of diced sweet potato and carrot. I put the lentils, onion, garlic, sweet potato and carrot on first to cook with water and a dash of coconut milk. Good for the earth, good for your health and good for the animals 🌱🌏🐷🐮 Please do what you can when you can
Slice off the crusts on the bread. Use a rolling on to flatten each piece of bread. Place a sausage link on the front edge of the bread. Roll up tightly, like a taquito. Preheat skillet over medium heat, make sure to grease well with butter. Add eggs, milk, sugar, cinnamon, vanilla, and flour together in shallow dish. Dip sausage roll ups into the mixture, rolling gently coat all sides, and place in skillet. Cook for a few minutes, turning gently as you go until they are golden brown. Serve with syrup. Enjoy!
I come from a long line of bakers and home cooks who would probably be very, very disappointed in the amount of bread I have burned, undercooked, dropped, and otherwise ruined. After much trial and error I’ve finally stumbled upon a bread recipe that not only is impossible to mess up but that only takes one hour to make.
That’s right guys gals and nonbinary pals, one hour foolproof bread. And boy howdy do I mean foolproof. So, how does the magic work?
-1 T honey
-1 T instant yeast
-1 ½ C warm water
-1 ½ t salt
-3 ½-4 ½ C flour (plus some for your hands)
1. Combine water, honey, yeast and salt in a bowl. Allow to proof for five minutes (so just leave it alone for a bit)
2. Add two cups of flour, stir to combine. Add final cup and a half to flour slowly, mixing/kneading as you do so. At the end the dough should be smooth and no longer stick to your hands. (You can use up to 4 ½ c of flour total, so don’t feel bad for going over 3 ½ c)
3. Put on greased baking sheet, shape into loaf. Cover and let rise somewhere warm for twenty minutes.
4. Preheat oven to 400F/205C
5. Cut slits on top of bread. OPTIONAL: Put olive oil/butter and herbs/salt on top of bread for extra flavor.
6. Bake for 15-20 Minutes until crust is golden brown.
7. Let it cool slightly before you eat it. The bread will be dense with a chewy crust, most similar to French peasant bread.
That’s it! I usually brush olive oil, herbs, and some salt on the crust and serve it with homemade honey butter. In my old oven it takes eighteen minutes to cook, a few test loaves will let you know how long it needs to cook for in your oven.
I’ve also made a variety of toppings, including egg washes and, one time, salted caramel to put on top before baking. You can also stir herbs into the flour before mixing to add even more flavor into the bread.