Cooking With the Crone

Vegetarian recipes for autumn from the Goddess.

Continued from page 1

½ teaspoon fennel

1-2 teaspoons curry powder

3 medium Yukon Gold potatoes, peeled, cut up

½ head cauliflower, cored, chopped into bite-size pieces

Sea salt

White pepper, freshly ground

Fresh water

1 can (14 ounces) coconut milk

In a heavy soup pot, heat the olive oil over medium heat and sauté the onion until soft. Add the carrots, celery, and spices and stir, cooking for 2 minutes. Add in the potatoes, cauliflower, sea salt, white pepper, and enough fresh water to cover the vegetables completely. Bring to a boil, lower the heat, and simmer for 1 hour. Check the water level from time to time, making sure that the vegetables are always covered. Add a little water if necessary.


When the vegetables are tender, ladle the soup into a blender, reserving about a cup of the vegetable pieces in the soup pot. Cover the blender and purée the soup for 3-4 minutes until it is smooth and creamy. Add the purée back into the pot with the vegetable pieces, stir in the coconut milk, and heat through on low heat for another 10-15 minutes. Serves 4.


Bread Crumb Pasta for Two
A simple, satisfying pasta that can be easily thrown together on those nights when there is "nothing in the pantry." Magic happens!

½ pound Italian linguini
4 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup Italian-style seasoned bread crumbs
½ cup chopped fresh Italian parsley
¼ cup grated Parmesan cheese
2 tablespoons grated Romano cheese


Bring a large pot of salted water to a rolling boil and cook the pasta till al dente. In a large skillet, heat the olive oil over medium-low heat and toss in the garlic. Add in the bread crumbs and stir well until the bread crumbs begin to brown.

Drain the cooked pasta and pour it into the skillet. Toss it with the toasted bread crumbs and garlic, coating the linguini well. Add in the chopped parsley and cheeses and lightly toss to coat evenly. Serves 2.

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