Prick

Diced and roasted a butternut squash, red onion, and garlic in olive oil at 400F for 25 minutes.

Made a box of olive oil and herb couscous, stirred in 2-3 tbsp of tomato paste.

Mixed everything together, threw in a bunch of feta cheese and some chopped fresh basil, salt & pepper.

DELICIOUS.

More mabon goodies!!! This is something I devised while looking at various recipes and having a apples that needed to be used up. I think it turned out fairly well.

7 apples - fertility/abundance

4 cans of pillsbury crescent rolls

1tspVanilla extract- beauty/self love

2tbs Ground nutmeg-prosperity/luck

1tbs Ground cloves-prosperity/good relationships

3tbs Cinnamon-happiness/wealth

1/2 Crushed Walnuts-protection/empowerment

2/3 cup butter ( used vegan butter but dairy works fine) -tenacity/nurturing

1 cup sugar (preferably brown but white works fine)

Preheat oven to 375 degrees

Dice apples into bite size peices

then add apples, nutmeg, sugar, cloves, butter, cinnamon, and vanilla extract into pan

Keep them on medium until apples are soft.

(My stove was right between 4-3. And

it took 5-10 minutes till they were soft)

Open up the pillyberry dough and take out a single triangle from each one

(This will be used to patch up while we’re the apples break through if your like me and over stuff them)

Take the remaining dough and roll them into four separate balls

Roll out the balls into basically dough lines

Load up each line with the soft apples

Then pull on the sides to fill and create long dough filled apple things

Repeat for each ball of dough using the dough you pulled out to patch wholes along the way

Put non stick stuff into your pan (I just brush mine with olive oil)

Twist two lines of dough into a braid like thing

And repeat with the other two

Then brush over both twists with left over goop from the apples

Sprinkle on the crushed walnuts and bake for 30-35 minutes

Always remember … when u are sad, u can make heart shaped vegan chocolate chip cookies and put them on your favourite plate 🍪 it can distract u for a half hour or more and be a fun lil project with a very warm and comforting end …

🍯🍪💘🌸✨Recipe!!!✨🌸💘🍪🍯

Wet Ingredients

½ c. brown sugar

¼ c. white sugar

½ c. canola oil

¼ c. almond/soy/oat/whatever milk

1 tblsp cornstarch

2 tsp vanilla 

Dry ingredients

1 + ¾ c. flour

½ tsp baking soda 

1 tsp salt

¾ c. chocolate chips (semi sweet are often dairy free)

Instructions

preheat oven to 350/180. mix sugar and oil in bowl vigorously, add in rest of wet ingredients. Then in seprarte bowl mix dry ingredients, then combine, add chocolate chips after dry and wet are mostly mixed

shape into hearts, bake 10-15 minutes, reshape after baking as needed

Butternut squash & mushroom noodle bowl

• 2 lb. butternut squash peeled and chopped

• 2 Tbsp vegetable oil

• 8 oz shiitake mushrooms stemmed and sliced

• 2 cups spinach leaves

• 8 oz dried soba noodles

• 1/3 cup soy sauce

• 1/2 cup water

• 2 Tbsp sriracha

• 1 Tbsp honey

• 1 tsp ground ginger

• 2-3 cloves minced garlic

• 4 cups vegetable broth

1. Preheat oven to 425F. Line baking sheet with parchment paper. Toss squash with oil to coat and spread over baking sheet. Bake 15 minutes stir in the mushrooms and roast 15 minutes more. Add spinach, toss to wilt.

2. Cook noodles according to package directions, drain. In a saucepan combine soy sauce, water, sriracha, honey, ground ginger, garlic, and broth. Simmer 5 minutes.

homemade oatmeal cream pie cookies

FOR THE COOKIES

1 cup unsalted butter softened or margarine

3/4 cup firmly packed light brown sugar

1/2 cup granulated sugar

2 large eggs or 2 tablespoons ground flax seed mixed in 5 tablespoons water or nut milk

1 1/2 teaspoon pure vanilla extract

3 cups quick or old fashioned oatmeal

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

FOR THE CREAM FILLING

3/4 cup unsalted butter or margarine softened

1 3/4 cups confectioners' sugar, sifted

1 1/2 teaspoon pure vanilla extract or other icing flavor (maple is also good!)

1/2 tablespoon oat milk

cream butter or substitute and sugar together first, mix wet batter ingredients together and then incorporate the dry mixed ingredients slowly and drop onto a cookie sheet in 2 tablespoons round balls and bake at 350F for 15 minutes

Bread (vegan friendly)

Ingredients:

1 & 2/3 cup of luke warm water

2 & 1/4 tsp of fresh or instant yeast- I always use fresh since it’s a lot cheaper and works pretty much without fail. Plus it’s an excuse to go to my bakery (it’s called moss and sons... come on)

1 tsp salt

2 tbsp of vegan butter/margarine for the top- you could use oil but I really think butters better for this bit.

2 tbsp of vegan butter/margarine (I use flora) or if you really don’t have any just use oil

1 tsp & 1 tbsp sugar or maple syrup if that’s your thing

4 & 1/2 cups of all purpose or bread flour

Okay so you’re gonna wanna get half your water and mix it with your yeast and sugar until you’ve got it all dissolved up in there- allow it it chill for 5-15 minutes till it’s foamy & fizzy

In another bowl you’re going to want to mix your salt, flour, rest of your sugar and just pop your fat in there too- then add your yeast and water mix!

Kneed it for like 10 minutes till the whole thing sticks together & leaves the bowl alone a bit. Oil yer bowl, cover and leave for 45 minutes some place warm.

Once that’s done rising punch yer bowl of dough down till it’s all nice and compact then split your dough into 2 halves (that’s right- this makes two loaves) and shape into logs or round lumps or rocks or whatever you fancy- I popped one of mine into a loaf dish and the other just a blob heh.

You’re gonna wanna pop these fellas onto a tray (make sure you grease it first) and cover it & leave it for another 45 minutes in that warm spot. Turn your oven to 190C 10 minutes before you gotta pop em in- then bake for 25-30 minutes till golden yada yada.

Once they’re out you’re gonna wanna get em out of any pans ASAP so you can brush that melted butter on top so they stay nice and soft!

Boom. Bread. Real goblin food.

Oat Milk

Ingredients:

1 cup of rolled oats

4 cups of water

1-3 dates

A pinch of salt

So this is hella easy you just want to put your water, salt and dates into a blender until the dates are literally pulverised

Then add your oats, please make sure you don’t over do the blending or else you get this weird slimy consistency & it’s just not nice.

Strain through cloth, paper towel, tea strainers, sieves or whatever else you can get your claws on and pop it in yer fridge. Make sure to compost any remains!!!

Vegan Mushroom, “Beef”, and Onion Hand Pies

1 tbsp olive oil

1 large sweet onion, diced

1 pint mushrooms, minced

6 garlic cloves, minced

1 ½ tsp salt

1 tsp pepper

3 tsp paprika

1 tsp cumin

1/3 tsp sage

1 tsp rosemary

1 13.7 oz bag Gardein beefless crumbles

For the pie crust

2 ½ cups flour

1/3 cup cold water

½ cup room temperature coconut oil

2 tbsp sugar

2 tbsp salt

Whisk together flour, sugar, and salt. Add the room temperature coconut oil. Work the coconut oil into the flour with a pastry cutter or your fingers until it forms a gravelly crumby meal. Slowly add the cold water, use just enough to bind the mealy bits into a dough, be careful not to let it become too wet and sticky. Knead the dough a few times then put it in the fridge while you work on the filling.

Heat olive oil in a large skillet over medium-high heat. Add onions and cook for around 5 minutes. Add mushrooms and garlic and cook for another 5 minutes, stirring often. I like to add a splash of soy sauce when I add the mushrooms but this is optional.

Grind the spices in a mortar and pestle (or use ground spices) then add to the mushrooms and onions. Stir and cook another two minutes.

Add the meatless crumbles and another tbsp olive oil and mix until the crumbles are heated through. Turn off the heat and let the mixture cool slightly while you roll out your dough.

Lightly flour your work surface and roll out your dough to about ¼-1/8 inch thickness.

Use a 4 inch circle cookie cutter (if we’re being honest here I just traced a large mug with a knife) to cut the dough into discs.

Using your hands, pack about a tbsp or so of filling into the middle of the dough disc, fold it over to close and use a fork to crimp the edges sealed. Decorate with little leaves if you’d like.

Arrange on a greased baking sheet 1 inch apart. Melt a little coconut oil and brush over a very thin layer, sprinkle all of the hand pies with a pinch of salt.

Bake at 375F/190C for 20-25 minutes or until golden brown.

Enjoy!

PS– If you have leftover filling pop it in a container and freeze it for next time! If you can keep your partner and their fork out of it. I end up with a ton leftover every time 😂

Once again I was inspired by the coziness of Ghibli films to make a hearty soup!

I’m calling this one Forest Porridge 🍂💕

(Vegetarian and vegan substitution at the end!)

Melt a tablespoon of butter in a skillet. To the skillet add one diced sweet onion, Cook on medium heat until onions begin to become translucent. Then add 1 pound of mushrooms to the skillet (stems removed) and continue cooking until the mushrooms release their moisture.

In a soup pot melt 2 tablespoons of butter. Add three carrots and two ribs of celery, sliced, three or four diced red potatoes (more or less to your preference) and cook over medium heat until tender (about eight minutes).

Add three cloves of minced garlic and 1.5 teaspoons of dried thyme and 1 teaspoon of dried basil to the skillet with the onions and cook for about a minute, stirring.

Add onion mushroom mixture to the soup pot along with 6 cups of chicken broth and one cup of rice (I used jasmine). Cover, bring to a boil, reduce heat and simmer 30 minutes.

In the skillet you used for the onions cook two diced chicken thighs until golden brown.

Add the chicken and any drippings to the soup pot to simmer with the rest for the remainder of the 30 minutes.

Finally, mix in 1 cup half-and-half, 1 cup shredded Parmesan cheese, and 1 to 2 cups chopped fresh spinach.

Salt and pepper the absolute hell out of it, to taste but anything with potatoes and needs boatloads of salt.

Enjoy!

For a vegetarian variation swap chicken broth for vegetable broth and omit the chicken, omit the parmesan cheese or use a vegetarian/vegan substitute.

Creamy Oat Milk Recipe

Ingredients:

4 cups water (use less for thicker, creamier milk)

1 cup rolled oats

pinch of sea salt

Optional add-ins for flavor:

1 pitted date or 1 tbsp maple syrup for sweetness

1/2 tsp vanilla extract

2 tbsp cacao powder for chocolate milk

1/4 cup fresh berries for berry milk

Directions:

Blend oats, water, salt, and any additional add-ins in a high-speed blender for 30 seconds to 1 minute until well combined

Pour milk mixture over a large bowl or pitcher covered with a thin towel or clean t-shirt to separate the pulp

Transfer to a sealed container and refrigerate

Vegan version of my first and moste ancient Ghibli inspired soups.

Heat 3 tbsp olive oil or your preferred cooking oil in a large soup pot. Chop three celery stalks, 1.5 sweet onions, 6 smallish carrots (you can adjust amounts of veggies to your preferences) and sauté for around five minutes or so on medium heat stirring occasionally until the onions start to become a little translucent. Add 3 cloves of minced garlic, stir and cook two minutes. Add around 3 cups chopped red potatoes (I really never measure, just use what you’re feeling, I’m estimating I threw about 3 cups in) and cook stirring occasionally 5-7 minutes.

Add 3 tbsp flour, just enough to evenly coat the vegetables and potatoes, cook for another minute stirring it well.

Add six cups vegan ‘chicken’ broth or vegetable broth and bring to a boil.

Once it’s boiling throw in half a pound of gnocci, cook two minutes or until the gnocci start floating to the surface.

Add 1.5 cups unsweetened coconutmilk soup base and one can of corn.

Season with 1 tablespoon dried basil (or more if you like, I tend to go crazy with the basil), 2 bay leaves, a TON of black pepper, and quite a bit of salt because, potatoes.

Turn heat to low and simmer for 10-15 minutes.

ig: granny_witch