Cooking With the Crone

Excerpted with permission from "Recipes from a Vegetarian Goddess: Delectable Feasts Through the Seasons" by Karri Allrich, c2000 Llewellyn Publications.

As the Wheel of the Year turns to autumn, the Goddess has welcomed the harvest and given freely of her summer bounty. As Demeter, Mother of Grain and cultivated crops, she rests now after her labor. The Goddess moves a little slower in the shorter days of fall, transitioning into her Crone aspect, anticipating the colder nights ahead. It is time to savor the bittersweet joys that autumn brings to us.

Cinnamon Cornbread
The sweet warmth of cinnamon pairs beautifully with the cornmeal here for a light, grainy accompaniment to any spicy meal.

¼ cup canola oil
1 ¼ cups stone-ground cornmeal
_ cup unbleached all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon sea salt
3 tablespoons sugar
2 free-range eggs, beaten
1 cup milk
1 teaspoon cinnamon
½ teaspoon allspice
1/8 teaspoon ground cloves

Preheat your oven to 400 degrees. Oil a 9-by-9-inch baking pan. Combine all of the ingredients in a mixing bowl and blend, keeping it a bit lumpy. Pour the batter into the prepared baking pan and sprinkle some extra cinnamon over the top, swirling it into the batter slightly.

Bake for 20-25 minutes until done. The center should spring back when touched. Let it sit 5-10 minutes before cutting, if you can resist. Serves 4-6.

Harvest Moon Soup
Celebrate the Harvest Moon with this magical soup, crafted from the moon vegetables cauliflower and potatoes. Creamy and satisfying.

2 tablespoons canola oil
1 yellow onion, diced
2 carrots, scrubbed, chopped
1 large celery stalk, chopped fine
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