This is the book owned by a Solitary Electic Wiccan, who discovered her path by viewing a quote online.
"Wicca is the only religion that celebrates your individuality, where there is no shame in being gay. Where feminine is celebrated as much as ma...
Ostara Bread Ingredients: 3/4 cup soy milk 2 1/2 teaspoons active dry yeast 3 1/4 - 3 1/2 cups flour 1/3 cup maple syrup or agave nectar 1 teaspoon salt 1/4 cup plantbased margarine 1/4 cup warm water 1 cup quick or old fashioned oats, uncooked 2 1/2 teaspoon flax meal mixed with 3 Tablespoons water 1 teaspoon cinnamon 1 1/2 cups powdered sugar 2 tablespoons soy milk Directions: -Mix flax meal and water and let sit while moving on to the next step. -Heat soy milk and margarine in small saucepan over medium heat, stirring occasionally until margarine is melted; cool to lukewarm. -Dissolve yeast in 1/4 cup water, add 1tbsp baking sugar to activate. - In large bowl combine margarine/milk mixture, dissolved yeast, 1 cup flour, oats, sweetener, flax mixture, salt and cinnamon; mix well. Add enough additional flour to make soft dough. Knead on lightly floured surface 8-10 minutes or until smooth and elastic. -Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes. -Divide dough in half. For bunny body, shape 1/2 to form a 36" long rope. Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie sheet; press down slightly. -Divide remaining dough in half. For bunny head, shape one half to form a 25" rope. Loosely roll up rope spiral fashion; seal end tightly. -Attach to top of body on cooked sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape on third to form a 15" long rope. Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together. -Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 degrees. -Bake 30-35 minutes or until golden brown. Cool on wire cooling rack. -For icing, remaining soy milk and powdered sugar, mix until smooth. Drizzle over cooled bread.
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Flower Salad Ingredients: -pick your flowers: 1 Cup Pansy petals~ The largest of the viola-type flowers, all of which you can eat (the littlest are Johnny-jump-ups). Faint lettucelike taste; velvety texture. Carnation petals~ Sweet and spicy. Eat only the petals, and taste each flower before using, as they can sometimes be bitter. Calendula petals~ Usually orange or yellow, with a daisylike appearance; mildly tangy. Bachelor's Buttons~ Spiky-looking but soft; can be blue, purple, pink, rose, or white. Cucumberish flavor and a fun, frilly texture. Nasturtium petals~ The tastiest flower. Peppery and mustardy, with a touch of honey. Ranges from yellow to reddish orange, with variegations too. -next pick out your greens: 2 Cups Kale Spinach Boston Lettuce Romaine Lettuce Arugula Etc. -toppings: 1/2 Cup Berries: raspberry, strawberry, blueberry, blackberry. Purple cabbage (adds more color) Avocado sliced Cherry tomatoes Seeds (for the Ostara spirit) Bean sprouts Radish Onion Apple Shredded carrot Etc. -dressings: Coleslaw Dresing: ½ C Plantbased/ vegan Mayo 2 TBSP Apple Cider Vinegar 1 TBSP Dijon Mustard 1 TBSP Agave/syrup 1 TSP Onion Powder 1 TSP Celery Seed Directions: whisk together Lemon Poppyseed dressing: ½ Cup Olive Oil 3 TBSP Lemon Juice 1 TBSP Dijon Mustard 1 TBSP Poppy Seeds 1 TBSP Maple Syrup Directions: whisk together Balsamic Vinaigrette dressing: ½ Cup Olive Oil ¼ Cup Balsamic Vinegar 1 TBSP Dijon Mustard 1 TBSP Agave/ Syrup ¼ TSP Garlic Powder ¼ TSP Salt Pepper to taste Directions: whisk together Or any other dressings you like :) Directions: Place all the ingredients in a bowl and toss
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Vegan Deviled "Eggs" *makes 24 "eggs", now I have NEVER liked eggs, so I can't tell you I love these cause quite frankly I'm to scared to try them. So let me know in the comments if you make them :) Egg whites ingredients: 2 cups unsweetened non flavored plant milk ¼ tsp kala namak (black salt) 2 tsp agar agar powder Egg yolk ingredients: ½ lb extra firm tofu 2 Tbsp vegan mayonnaise (I make my own) 2 Tbsp vegetable oil 2 tsp dijon mustard 1 tsp white wine vinegar ¾ tsp kosher or sea salt ½ tsp kala namak (black salt) ½ tsp turmeric Freshly ground pepper to taste Paprika, for garnish Directions: -Combine almond milk, agar agar, and kala namak in a small saucepan and whisk to combine. Bring to a boil. Remove from heat and pour into egg molds. Refrigerate for 30 minutes to allow to set. -Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper in a food processor or blender. Blend 30 seconds or until smooth. -Use a half-teaspoon or melon baller to scoop out a small circle from the inside of each egg half. -Place the yolks in a piping bag fitted with a star tip. Fill each egg with yolk (alternatively, just use a spoon to scoop some yolk into each egg). -Sprinkle with paprika and serve.
