Ingredients

• one medium cabbage
• four medium potatoes
• four medium carrots
• one package vegetarian hot dogs
• one stick or 1/2 cup margarine
• Mrs. Dash seasoning
• salt and pepper to taste
• 3/4  cup water

Directions

Clean the cabbage, take out the core and cut the cabbage into eight wedges.  Peel the potatoes and carrots and cut into large, chunky pieces.  Place all the vegetables in a large, glass dish.  Sprinkle the water over the vegetables and cover the dish with plastic wrap, leaving a corner open for steam to escape.  Microwave the vegetables for 20 to 25 minutes or until done.  Alternatively, you can steam the vegetables in a steamer for the same amount of time.  If you steam the vegetables, layer the carrots, potatoes and cabbage in that order so the hardest vegetables are at the bottom of the steamer. 

 In the meantime, cook the vegetarian hot dogs according to package directions.  Melt the margarine.

After the hot dogs are done, cut each one into four pieces and add them to the dish of cooked vegetables.  Drizzle the vegetables and hot dogs with the melted margarine.  Season generously with the Ms. Dash seasoning and the salt and pepper. 

If you use the glass dish method, there will be a watery broth at the bottom of the dish, which should be spooned over each serving.  If you use the steamer method, save some of the steaming water to add to the vegetables after they are cooked in order to make a broth.

 Astrological Lore

This dish is easy to prepare, tasty, and is approved by Paddy’s Pig.  It’s perfect for St. Patrick’s Day, which falls into the time of the Sun being in Pisces, the sign of compassion.  Making the change to vegetarian cuisine is one of most effective ways of exercising the will to compassion (Sun in Pisces).  It’s a change you can believe in (Pisces).

Ingredients

• one 16-ounce package frozen peas
• one 15-ounce can tomato sauce
• one 12-ounce package extra-firm tofu
• four tablespoons margarine
• one tablespoon curry powder
• one teaspoon salt

Directions

Drain tofu and press out the water by placing the tofu cake within two dinner plates and putting a heavy can on the top of the upper dinner plate. It takes about 20 minutes to press out the water. Turn the tofu cake once after ten minutes. Cut the tofu into one-inch squares.

In a large skillet or sautee pan, brown the tofu in the margarine until the tofu starts to turn golden. Add the curry powder and cook the tofu another couple minutes. Remove the cooked tofu from the pan. Add the frozen peas and the tomato sauce to the pan and bring the mixture to a simmer for about five minutes or until the peas are just done. Add the cooked tofu and the salt.  Serve the mataar paneer or “mother’s peas” over steamed basmati rice.

Astrological Lore

Mataar Paneer is Indian comfort food.  The curry spice lifts  the spirits when the Moon is occulted at the time of a lunar eclipse, and our Moon energy might be low.

Ingredients

• one 16-ounce package of dried black-eyed peas
• one large can of tomatoes
• one large onion
• one green pepper
• three sticks celery
• three carrots
• 1/4 cabbage
• four to five tablespoons olive oil
• 1 1/2 tablespoon vegetable seasoning such as Mrs. Dash
• one tablespoon garlic salt

Directions

Soak beans overnight. Drain.  Simmer beans in enough water to cover them for about four hours or until done.  Remove the core from the cabbage, and peel and chop all the vegetables. Heat olive oil in a six-quart, dutch-oven pot. Add the chopped vegetables to the olive oil and cook, with the lid on, for about ten minutes or until the cabbage is soft, stirring the vegetables occasionally.

After the vegetables are “sweated,” add the vegetable seasoning and salt and cook for a few more minutes to create a flavor base. Add the canned tomatoes. Heat to a simmer. Add the cooked beans and their liquid.  Heat again to a simmer and then turn off the heat.  The beans are done.

Serve with sparkling cider or sparkling grape juice and homemade cornbread with butter or soy margarine and honey.

Delicious, nutritious and a lucky charm. Eat all that is humanly possible for the beans are said to bring you money in the coming year. The more you eat, the more money you get.

Leftovers may be served over steamed rice and the dish sprinkled with chopped chives.

Another way of serving leftovers is to stir in some sliced vegetarian hot dogs to create a smoked taste.

Food Lore

The custom of eating black-eyed peas, which were used as animal fodder rather than human fare in the Middle East is said to have originated with the Jewish people when they were in bondage in Egypt.  Later the custom was adopted by the the Black people who were enslaved in the American South. 

Black-eyed peas need to be carefully spiced to bring out their delicious flavors while downplaying their earthy aftertaste.  This recipe does the trick and we have had this dish nearly every year since I invented it in 1993.

And yes, my Hoppin’ John does seem to bring us a little extra baksheesh during the year.  Cooking a nice pot of Hoppin’ John has become my New Year’s Day tradition.

Ingredients

• One lb. pasta (fusilli is nice)
• One large can (29 oz.) chopped tomatoes
• One can tomato paste
• One cup vegetarian broth (chicken flavor is good)
• One can (5.75 oz) whole, pitted black olives, drained
• One package vegetarian Italian sausages
• Four tablespoons olive oil
• One teaspoon dried basil
• One teaspoon garlic salt
• Six quarts water salted with ½ teaspoon salt

Directions

Put water on to boil for pasta. Cook sausages according to package directions. Slice sausages into ½ inch pieces. Put tomatoes in saucepan, add tomato paste, vegetarian broth, olive oil, drained whole olives, cooked and sliced sausages, dried basil and salt. Stir and heat through to boiling. Simmer sauce while pasta cooks.

Presto!

Good and good for you!

Robin Jenkins  (2/12/06)

Ingredients

• one 32-ounce can of already-spiced chili beans
• one 16-ounce can of chopped tomatoes
• one cup frozen corn
• one onion, chopped
• one green pepper, chopped
• one teaspoon dried oregano
• one bay leaf
• two tablespoons olive oil
• 3/4 tablespoon salt

Directions

Sautee the onion and green pepper in the olive oil until onion is transparent and green pepper is soft (5 to 10 minutes).  Add the undrained, spiced chili beans, the chopped tomatoes, the oregano and the bay leaf.  Bring to a simmer.  Add the frozen corn and cook 5 minutes.  Add the salt and serve the chili with cornbread muffins or tortillas.

Astrological Lore:  Bay leaves are ruled by the Sun.  Added to a pot of beans, a bay leaf will do wonders in protecting your honor and dignity since they reduce flatulence.  Your crown of laurels will remain intact as you deliver your speech to your audience.

This vegetarian version of a classic dish is satisfyingly savory and healthful.

Ingredients

• one 16-ounce package of pre-made Italian gnocchi
• one package of Italian vegetarian sausages
• one 32-ounce can of chopped tomatoes
• one onion, chopped
• one green pepper, chopped
• two to four tablespoons olive oil
• 1/2 tablespoon garlic salt

Directions

Prepare the gnocchi and the vegetarian sausages according to their package directions. In the meantime, begin the sauce by cooking the chopped onions and green peppers for five minutes in the olive oil. Add the cooked, sliced vegetarian sausages and cook for another five minutes. Add the chopped tomatoes and the salt. Heat the sauce to a simmer.  Add the cooked and drained gnocchi and gently fold all ingredients together in a serving dish.

Astrological Lore:  Potatoes, as root vegetables, are ruled by the Moon.   These potato dumplings look like little seashells or Moons and bring back fond memories of the comfort foods of Italian mothers.

My husband David, whose mother was Italian, dubbed this recipe “Mama’s Gnocchi.”

( Lise, Betty  and Peg’s)

This recipe is from Lise Wraith and it’s her own version of a family heirloom recipe.  Lise is a professional cook and this may be the best apple pie you will ever taste.

Ingredients:

• 9” pie pan (Pyrex is best)
• Knife
• Pastry Brush
• Use aluminum foil to wrap around piecrust so it won’t burn
• Use Pillsbury or Kroger piecrust
• Preheat oven to 410 degrees (about 5 minutes)
• 3 ½ to 4 large red Delicious Apples
• 6 tablespoons white sugar
• 1 to 1 ½ teaspoons of cinnamon.
• 3 tablespoons of butter
• Milk

Directions: 

     While the piecrust is thawing at room  temperature for 20 minutes or more, depending on whether the crust is refrigerated or frozen, peel and core the apples.  Unroll first crust and flour one side of  it.  Place the floured side into the pie pan, and  mold crust to pan.  Slice apples thin and put first layer of apples  in pan.  On top of the first layer of apples, sprinkle  your cinnamon and sugar.  You can  add a little cinnamon or a lot.  I  like a lot, so I am generous with it and the sugar too.

Spread your second layer of apples and sprinkle  with more sugar and cinnamon.   Cut the butter into pieces and put in 7  different places.   Put on second crust, fold this and bottom crust  together and under to seal it.  Then brush the top of the pie with milk.  Poke air holes in top of the pie, and wrap the  foil around the folded edges of the piecrust to prevent  burning.  Cook for 50 minutes total at 410  degrees.  After 25 minutes take the foil off the pie, and  cook 25 more minutes.  Take pie out of oven and let cool for half an  hour before serving.

Vegetarian Note: To avoid the lard in pre-made pie crusts, you can make your own pie crust from any recipe, substituting vegetable oil for the lard.

Astrological Lore:  Apples are ruled by Venus, the goddess of Love.  The apples of Avalon are said to be magical and to give immortality. 

To enhance the Venusian quality of this dessert with a bit of medieval charm, sprinkle a tablespoon either of rosewater or orange flower water over the apples before putting on the top crust of the pie.

My friend Bill Wraith, the writer, says he fell in love with Lise, his wife, when he saw her cooking.  Lise adapted this recipe from that of Bill’s mother and aunt.  The way to a man’s heart is definitely through his stomach.  (Moon is exalted in Taurus.)  And that is about all you need to know about love charms.

Mysteries of Avalon: Ancient, Medieval and Modern Mystery Traditions of Glastonbury

• ½ cup corn oil
• 2 cups sugar
• 3 eggs
• 2 teaspoon soda
• 2 cups flaked coconut
• 2 cups grated carrots
• 1 ½ cups undrained crushed pineapple
• 2 teaspoons cinammon
• 1 teaspoon salt
• 1 cup chopped nuts
• 2 cups flour

Directions:

Combine all in a bowl and bake at 350 degrees for one hour. (Use either two 9-inch round pans, or one 9 x 13-inch oblong pan. Lightly grease the pans with corn oil; no need to flour them.)

Ingredients for Cream Cheese Frosting:

• 1 package (3 oz.) cream cheese
• 1 tablespoon warm water
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners’ sugar

Directions:

Mash cream cheese until softened. Add water and vanilla. Gradually add sugar, beating until smooth and of good spreading consistency.

Non-Dairy Alternative Frosting:

Make a white butter-cream frosting using soy margarine, and water or fruit juice, such as apple juice.

Astrological Lore:  Carrots are said to be ruled by Mercury, which will be retrogade during the second-half of this month.  Carrots are good for restoring the vision, and we should be feeling visionary this month, with Uranus and Neptune in mutual reception in Pisces and Aquarius, and both retrograde, along with Mercury.  

I use Mrs. Dash, which works very well, but you could use Vegex or a crushed bullion cube, or any vegetable seasoning you might have on hand, especially something with a lemon flavor.

Ingredients:

• One small cabbage

• One medium onion

• Four carrots

• Three large potatoes

• Two cups frozen corn

• One 28-ounce can diced tomatoes

• Seven cups water

• Four tablespoons olive oil

• One half lemon, juiced and strained (optional)

• One teaspoon vegetable seasoning

• One tablespoon salt

Directions:

• Cut the cabbage in quarters and take out the hard center piece in each quarter.
• Slice the quarters into shreds about one-half inch thick.
• Peel and slice the carrots into chunky rounds.
• Peel the potatoes and dice into pieces about a half-inch square.
• Heat the olive oil in a six-quart, dutch-oven pan.
• Add the chopped vegetables and cook, covered, over medium heat for about ten minutes, stirring often.
• After the vegetables are “sweated,” add the vegetable seasoning and continue to cook and stir another five minutes, so as to create a “flavor base” for the vegetables.
• Add the canned tomatoes.
• Fill the empty can with water twice and add to the soup pot. Add the salt.
• Bring the soup to a boil and simmer for about 20 minutes.
• Add the frozen corn, bring the soup back to a boil and simmer another ten minutes.
• When soup is done, add the strained lemon juice, if desired.

Serve with any kind of homemade bread. We used spiced pumpkin bread and it was very good.

Why is this called gypsy soup?

I was playing some gypsy music when we dined and it seemed like this would be an easy pantry to keep in the back of a gypsy wagon. Actually, this recipe was just the result of what I happened to have on hand at the time, which seems a gypsy way to cook. Ola!

Robin Jenkins  (February 5, 2006)

Astrological Lore:This is a nice recipe for Virgo times because it’s simple, frugal and healthful.  When Sol is in Virgo and Luna is full in Pisces, Jupiter is emphasized as the co-ruler of Pisces.  Jupiter rules Sagittarius, sign of the gypsies, who are wanderers.  Gypsy music does the trick for a Full Moon in Pisces.

In addition, root vegetables are said to be restorative to the body during the time of a lunar eclipse because they relate to the Moon through the Earth.