All Original Vegetarian Recipes for Occultists -- To keep you safe and grounded!

Beware, all this will chain you to the abyss of your kitchen. But good cooking is the next best thing to love making.

Get rid of your microwave oven ASAP, if you are really interested in improving your health.

TOMATO BASE FOR ALL KINDS OF SAUCES:

· 10 or 12 lbs fresh tomatoes, peeled and seeded
· cut into quarters
· garlic salt to taste
· garlic powder to taste
· fresh ground black pepper (generous)
· butter
· olive oil
· a little red wine

When you have too many tomatoes laying around like I often do, this is what you end up with. In a large pot, simmer tomatoes in butter and oil until they cook down and thicken, reducing the amount of water (juice) Should be about half of the original contents. Add spices, and cook for about 10 – 15 minutes.

Your good to go – Keeps well in refrigeration -- Do what thou wilt!

WORKING WITH AVOCADOS:

The thing to keep in mind when you are working with avocados is that your avocado dish will only be as good as the quality of the avocado you are using. Look for “buttery, creamy” avocado that is not watery

If you are in Australia or Hawaii, the Sharwil variety is the one of choice. (gourmet) If you are in the US mainland or Latin America
the Haas, Linda, or Fuerte, is the way to go. Trust me on this!
I am used to having access to many varieties of avocado, and it can be real confusing, separating the good ones from the bad

When using fresh garlic and onions; keep in mind, if they are past their prime shelf life, remove the inner pith of both, as it can ruin the fine balance of flavor in your guac, salsa, or garlic bread. For these three dishes only. When you are sautéing, it doesn’t really matter.


AVOCADO PIE (NO BAKE)

In a buttered pie pan, create your pie crust out of the following:

· 2 cups of finely ground graham crackers
· 1 cup of honey melted with 4 0z of butter

Mix together and form your pie crust

Filling:

Add to 2 cups mashed avocado (preferably Haas or Sharwil)

· ½ cup honey
· ¼ cup lemon juice
· 8 oz crème cheese

Blend well and fold in to your pie crust. Cover and chill over nite, serve with whipped crème.

Whipped Crème:

· 2 cups heavy crème
· ¾ cup powdered sugar
· 1 tsp. vanilla

Blend well in blender or mixer.


GUACAMOLE:

· 2 cups mashed avocado
· ½ to ¾ onion, finely chopped
· garlic salt to taste
· fresh ground black pepper to taste
· fresh squeezed lemon juice to taste
· 1 large finely chopped tomato

GUACAMOLE CHIMICHANGAS

Fill rolled tortillas and bind on the ends with your fresh guacamole. Deep fry in oil, or bake until golden brown,

Serve enchilada style. See below

WITCHY PURPLE SWEET POTATO TAQUITOS

· 2 or 3 purple sweet potatoes
· some fresh onion
· shredded coconut
· P nut oil
· Salt /pepper

Shred your purple sweet potato, skins and all, like you are making hashed browns. If you don’t have purples, use whatever you can find. Season with salt and pepper, while sautéing in peanut oil, with chopped onion and coconut, until browned. Roll in corn tortillas and fry in vegetable oil or bake without oil, until crispy. Serve whatever way you like.







THRICE LEFTOVER BURRITOS / ENCHILADA STYLE

BASIC SPANISH RICE:

· 2 or 3 Chopped tomatoes
· 1 whole onion
· olive oil
· butter
· rice (pre cooked)
· garlic salt
· fresh ground black pepper
· chile powder

Saute your vegetables in oil and butter until golden brown. Add chopped tomatoes, rice, and spices. Simmer for approx 10 minutes. Keeps well in tight container in refrigeration.

REFRIED BEANS: (I like red kidneys) Do what thou wilt!

Boil 1 or 2 cups beans until tender. (approx 40 min) / Mash the beans

Saute:

· onion
· garlic
· bell pepper
· 16 0z tomato base
· garlic salt
· fresh ground black pepper
· chile powder
· spike seasoning
· mashed beans
· cheddar cheese

In a large or two coupled flour tortilla:

Fill with rice, bean mixture, a little salsa, any good brand or home made – A good grade soy cheese can be substituted. Roll up burrito style. Can be stored in refrigeration for days AS IS.

ENCHILADA SAUCE:

· 16 0z. ( 2 cups) pre made tomato base
· 1 cup veggie broth
· olive oil
· 1 large onion; chopped
· 4 cloves garlic; crushed
· 2 green chilis – hot or mild
· oregano
· basil
· good dash of chile powder
· garlic salt to taste (be careful)
· fresh ground black pepper to taste
· 1 1/2 tablespoon cornstarch, dissolved in water

Saute onion and garlic, add chilis, tomato base, all herbs. Simmer for a while, add veggie broth. Dissolve cornstarch in a little water and stir into sauce. Cook for approx 10 minutes, until it thickens.

Can be contained and kept in freezer indefinitely. Use when needed.

Lay your rolled, filled burritos in a seasoned skillet or griddle (pref. cast iron) on the stove top, cover with enchilada sauce, and cheddar cheese. Again, good soy cheese will work. Heat, on low temp, covered for approx 15 min, until hot and cheese is melted.

If you are making a dish where you are rolling up a filling in corn tortillas, be sure to dip the tortillas in hot oil on both sides to keep the tortilla flexible and from breaking up.

· Tofu can also be used in bean filling or spicy Mexican sauté for filling and added protein. Don’t be afraid to make too much. You’ll be an amigo in no time! Always cook your tofu first as described in the Kitchen Witch Forage format.

KITCHEN WITCH FORAGE

Using tofu, and / or cooked / leftover rice, bell pepper, potato, onion, shitake mushrooms, and whatever vegetable you have laying around in the fridge, and need to use up. Can also add chopped tomato.

Saute tofu in butter, adding shoyu for flavour and colour, until golden brown. Add your vegetables, and keep sautéing until done, adding fresh ground black pepper. Top with melted cheese or soy cheese. Serve hot,
for breakfast, lunch, dinner.

Salt is usually not needed if you are generously using shoyu and salted butter. The shoyu and butter provide the salt.


VEGGIE BURGERS:

· To wheat bran, add very finely chopped:
· bell pepper
· onion
· carrot
· toasted almonds or cashews, finely chopped
· shitake mushrooms
· grated parmesan or romano (recommended) cheese, not too much
· parsley
· 1 tbs. soy sauce (shoyu)
· spike seasoning
· garlic powder
· garlic salt – very lightly – be careful
· rice flour or soy flour
· fresh ground black pepper

Saute in butter until golden brown, top with melted cheese or soy cheese.
Can be cooked in Bar B Q Sauce. Tofu can also be added for more bulk.

Do what thou wilt

ITALIAN MARINARA SAUCE –

Using your intuition, and about 25 oz. home made tomato base.

· 8 oz. can tomato sauce
· 1 small can tomato paste
· a little water
· butter
· olive oil
· bell pepper
· mushrooms
· onion
· fresh garlic
· oregano
· basil
· garlic salt
· fresh ground black pepper
· savory
· bay leaves
· spike seasoning
· shoyu (soy sauce)
· a little red wine

Chop vegetables and saute in butter and olive oil. Add all other ingredients, and simmer for approx 10 minutes. Can be refrigerated or frozen.

SPINACH LASAGNE – FAMILY RECIPE

Sorry Vegans – No substituting the cheese in this one. Unless you are a good alchemist!

· ¼ cup olive oil
· 1 large onion
· 3 cloves garlic
· ½ bell pepper

Saute lightly together –

ADD APPROX. 25 OZ. OF HOMEMADE ITALIAN MARINARA

· ½ lb lasagna noodles
· 1 cup chopped fresh spinach
· 8 oz. ricotta cheese
· 8 oz creamed cottage cheese
· 4 cups good grade mozzarella cheese, grated
· ¾ cup parmesan cheese, finely grated

Cooking lasagna noodles, combine spinach, cottage cheese, and ricotta mixture in a bowl. Place ½ cooked lasagna in 10 x 15 baking dish. Top with mixture of spinach and cheese. Top with ½ of sauce. Sprinkle ½ of grated mozzarella over top. Repeat with other half of cooked lasagna noodles, spinach, sauce, cheese mixture.

Sprinkle with grated parmesan over the top

Bake in 375 degree oven 40 minutes until light brown on top.