Happy New Year!

I will be ringing in the new calendar year from my sick bed, unfortunately.  My boyfriend contracted something at work, and now I'm fighting it.  I've only been awake a couple of hours today.  Time to go back to bed after my gingerale.  Stay healthy in 2013, everyone!  May this year bring more triumph than tribulation.

Love,

Nar

Happy Birthday, Rick Danko!

Happy Birthday to one of my favorite musicians, Rick Danko!  He would've been 69 years old (young?) today.    We're having a party at my house to celebrate his life. 

On the menu: Homemade won-ton soup, mocha silk pie, and lots and lots of Jell-O shots!

Happy Birthday, Rick. We love and miss you. 

Jell-O Shots

Pineapple upside down cake Jell-O shots for tomorrow's Rick Danko Birthday Bash:

Ingredients:

1 cup canned pineapple juice

2 envelopes unflavored gelatin

2 tablespoons sweetened condensed milk

1 cup cake vodka

24 maraschino cherry halves, optional

whipped cream and sprinkles to garnish, optional (but delicious)

Place the pineapple juice in a sauce pan and sprinkle the gelatin over it.  Let it sit for a minute to soften.  Heat, stirring constantly, until gelatin is dissolved.  Stir in condensed milk. 

Pour in a measuring cup and add the cake vodka.  Stir together and pour into molds. 

I used mini muffin tin lined with paper cups.  I lightly sprayed the cups with nonstick cooking spray.  You could also use a silicone mold. 

Pagan Blog Prompts - New Year

For many Pagans, the ‘new year’ comes around Samhain. For the rest of the world, the ‘new year’ starts a new calendar, with January 1^st. 

What is your personal take on the ‘new year’?  Do you honor the change in Oct-Nov, or do you wait?

Personally, I do see Samhain as the end of one year, but I don’t see the new year beginning until the winter solstice. From Samhain to Yule, we’re sort of between years and the veil is still thin.  For me the rebirth of the sun god in all his glory is the start of the new year.  I observe it then and I also do a little celebration on Dec. 31. I like to observe the solstice by watching the sun rise the morning after the longest night of the year. 

This year, however, my boyfriend will be working on both Dec. 31 and Jan. 1, so we are going to have a little celebration on Saturday.  Of course, it has more than one purpose. 

I will be celebrating the birth of Richard Clare “Rick” Danko, born December 29, 1943, died December 9, 1999.    We will have won ton soup, mocha silk pie, and strawberry shortcake Jell-O shots.  

For January 1 or 2 (my boyfriend doesn’t have to work on the 2), I am going to make a meal that consists of pork and cabbage. Pork and cabbage (usually sauerkraut – bleak!) are eaten in my family on New Year’s Day for good luck and prosperity in the coming year.  I believe I will combine that with the Chinese New Year (in February) and make some sesame pork meatballs and Napa cabbage.   

Solstice 2012

I got absolutely spoiled this year!  Between my parents and my boyfriend, I couldn't ask for anything else.  I am beyond blessed.  I hope you all had a wonderful solstice as well.  Happy New Year! Nearly here!

A Band t-shirt, courtesy of my mom

The Goddess Path by Patricia Monaghan - from my boyfriend

I am really looking forward to reading this!

Nesting doll measuring cups! How darling!

Another groovy reusable shopping bag

Oh, this CD is awesome! Other Canadian artists performing songs of The Band. 

An Oster food processor, courtesy of my boyfriend. What kitchen witch doesn't want a new gadget? I needed this, too! And it's wonderful!

The last bit of Band merchandise, also courtesy of my mom

Almost time

As the veil closes until next Samhain, we are reminded of Christmases/Solstices/whateveroucallits with loved ones who have passed on.  These cooks are for the giving, loving spirit of Santa Claus, and as a way of saying farewell to the ancestors.   Depart if you must. Go in peace. 

Merry Christmas/Happy Solstice/Blessed Yule/Happy New Year!

I made Nigella's gingerbread tonight and I used my brand-new pan. It turned out really well, as you can see. Isn't that pretty?   If the cake tastes as good as the batter I licked off the spatula, we're in for a treat. Nom!

Have a happy, wonderful, merry, beautiful day, whatever you call it, even if it's just a regular Tuesday for you.

Solstice Menu

We are going to celebrate on Tuesday because my significant other is off work that day.  He works through Monday.  A friend from work is planning to join us, unless he finds something better to do ;) .

The Menu:


Pork tenderloin with gravy
Duck
roasted potatoes (with duck fat)
cauliflower gratin
cranberry relish
winter greens saute with pine nuts
glazed carrots
bread
gingerbread

The gingerbread recipe is from Nigella Lawson, and it will be made in a Yule log-shaped pan that I purchased for the occasion.

I plan to make the cauliflower gratin with smoked Gruyere and smoked Gouda.

The winter greens are: Brussels sprouts, Swiss chard, and Kale.  I will finely shred them and cook them with some bacon and Balsamic vinegar and garnish with pine nuts.

The carrots will get glazed with a mixture of butter, honey, and Ras-el-Hanout.

The bread I am making is the Harvest Home Rolls recipe.

If there is enough duck fat left over (and I will try so very hard to save some), I want to make popcorn with it. With more Marmite.

*drool*

Edit 12/24/12:  I made the cranberry-orange relish tonight, as it gets better the longer it sits.   I cannot wait to start cooking!  I will make the bread and gingerbread tomorrow.

Happy Solstisce/Merry Christmas!

Gobi Manchurian

I first had this dish - an Indo-Chinese affair-  at a restaurant in Tuscaloosa, Alabama.  It was called the Maharaja of India, I believe, and my work friends (as well as some of our students) would routinely hit the lunch buffet on Fridays.  I was in the mood for some Indian food last night because the variety of vegetarian dishes is just immense. Plus, Indian food is just fragrant and delicious and fun to make.

I hit the Internet in search of the basics of the recipe, and then I added things that I remembered from the restaurant in Alabama to put some different touches on it.  It was amazing, let me tell you!

Gobi Manchurian

1/2 cauliflower, broken into florettes
5 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 cup water
salt and pepper
vegetable oil for deep frying

1 red and 1 green bell pepper, cut into chunks

For the sauce:
1/2 medium onion, finely chopped
2 Serrano chilies, finely chopped
3 cloves garlic, minced
1 tablespoon chili sauce
1-2 tablespoons soy sauce
1/3 cup ketchup (I know!)
1 teaspoon white vinegar
3-4 green onions, sliced
1-2 tablespoons oil for frying

Mix together the flour, cornstarch, salt and pepper. Stir in enough water to make a batter.  Dip the cauliflower pieces in the batter.

Heat the oil to 350 F.  Deep-fry the cauliflower in small batches until crisp and dark golden in color.  Drain on paper towels and set aside.

Steam-fry the red and green bell peppers in a skillet in some water until tender, 7-8 minutes.  Let the water evaporate.

 Remove the peppers and heat 1-2 tablespoons oil in the skillet.  Fry the onions, garlic, and chilies over medium-high heat for 3-4 minutes.  Add the chili sauce, soy sauce,vinegar, and ketchup.  Stir and cook 2-3 minutes, until sauce thickens.

Add the fried cauliflower pieces and red and green peppers to the sauce. Stir to coat.   Add green onions on top and serve.   It would be good with a handful of fresh cilantro scattered on top, too.





I ended up making a shrimp curry as well (I've eaten fish a couple of times during this experiment), but I elected to forgo it in favor of cauliflower.

Lentil-Mushroom Prosperity Pot Pie

This recipe was on my calendar menu and I was so excited about the idea of it that I made it a day ahead of schedule.   This is a really nice, comforting dish for a cold day.  Plus, lentils can be eaten to bring prosperity at the new year or any time of year.  Mushrooms provide some moon magic and earth magic.  Lentil-Mushroom Pot Pie is a bountiful, earthy meal.  Serve with some crusty rolls and a salad to make a complete meal.

Lentil-Mushroom Pot Pie - serves 6

1 cup lentils, washed and sorted

1 4-oz. package dried mushrooms (I used shiitake)

2 leeks, white and light green parts only, cleaned and sliced into half moons

2 small parsnips, peeled and diced

4 cloves garlic, minced

2 stalks celery, chopped

4-5 cups vegetable broth, as needed

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

Salt and pepper to taste

2-3 tablespoons  grape seed oil

I sheet puff pastry, thawed

Place the dried mushrooms in a bowl and cover with boiling water.  Cover and allow to sit until ready to use.

Heat the oil in a large pot.  Add the parsnips, leeks, and celery and cook 5-7 minutes over medium high heat until fragrant.  Add the garlic and cook 2-3 more minutes.  

Add the lentils, mushrooms, mushroom broth, and vegetable broth or stock.   Bring to a boil.  Reduce to a simmer and cook, partially covered, until lentils are tender, about 30-35 minutes.   Add extra broth or water if necessary to keep lentils from scorching.    If extra liquid remains, uncover the pot and allow it to reduce. 

Stir in the herbs and season with salt and pepper.

Spray a casserole dish with nonstick spray.   Pour the lentil-mushroom stew into the casserole dish.   Roll out the puff pastry on a lightly floured surface, sealing the seams. 

Trim the pastry to fit the casserole dish and place over the rim.    You can use an egg beaten with a teaspoon of water to help seal the pastry to the dish.  Brush the top of the pastry to help it brown, too.

Heat the oven to 450 F.   Bake the pot pie until pastry is puffed and golden brown, 25-30 minutes.  

You, Me & Religion - My interview

My interview at You, Me & Religion

Check out the entire blog while you're at it.  What a great idea! I'm happy to have been able to contribute my teensy little bit.

A Winter Dish for Prosperity

Y'all know I love Indian food.  I curry anything that can't escape my clutches.  I think winter is a great time to eat the warm flavors of sunnier climes, and this recipe is serves up those flavors with a side of pork for prosperity in the new year.

Pork and Fruit Curry

2 lbs pork roast, cut into 1-inch chunks

2-3 tablespoons oil

1 16-oz bag cranberries

2 Granny Smith apples, peeled, cored and cut into chunks

1 medium onion, diced

6 cloves garlic, minced

1 inch ginger, grated, or 1 tablespoon ginger paste

2-3 chilies, minced

1 teaspoons ground cumin

1 teaspoon ground coriander

2 teaspoons garam masala

½ cup brown packed dark brown sugar

½  cup apple juice or apple cider

½ cup chicken broth or stock

Salt and freshly cracked black pepper to taste

In a large skillet with a lid, heat the oil over medium heat.  Pat the pieces of meat dry and place in the skillet.  Brown the meat for about 5 minutes. Remove and set aside.  Add more oil to the skillet if necessary.

Cook the onion for about 5 minutes.  Add the garlic, ginger, and chilies and cook another 2-3 minutes.

Sprinkle the spices over this mixture and stir to coat. 

Add the pork back to the skillet along with the sugar, broth, juice or cider, apples, and cranberries.

Cover the skillet. Simmer  on medium-low heat for about 20 minutes, until the pork has cooked through.  

Remove the lid and let the sauce simmer a few more minutes to thicken.   Season with salt and pepper.

Serve with Basmati rice. Garnish with cilantro if desired.

Thoughts of Yule, the New Year, and Noms

This evening,  I mentioned to my boyfriend that 5:30 felt more like 8:30.  Needless to say, I am looking forward to the solstice and longer days!   This also makes me think of eating some meat again.  I’ve been tempted a couple of times, but I’ve resisted.  At Yule, I’m looking forward to sinking my fangs into a feast.

It’s time to start exploring some traditional foods for the winter solstice.   Now, back before we could ship food everywhere and get almost everything all year long, food wasn’t very plentiful in the winter.  It all depended upon the harvest and what you were able to preserve and put away.   Food was salted, pickled, preserved in honey, dried, or even kept in the snow.  Food was scarce, and therefore, it was extra sacred.

I’ve talked a little bit about my interpretations of some of the meats consumed at this time – namely pork and fowl such as turkey or goose.   For me, meat in general symbolizes prosperity because at one time, only the wealthy could afford to have it with any regularity.    

Despite their differences – wings versus hooves, land versus air and water - I tend to associate these animals with the element of earth, ruling over prosperity, abundance, etc.    I see the winter solstice as the beginning of the new year.  It’s a time when I want to invite prosperity and abundance into my life.

 It’s not a problem if you don’t eat meat.  There are other ways of inviting prosperity into your home at the new year, and I promise I will explore some of these options as we go along.   

Next up:  Pork Curry with Apples and Cranberries  

Thanks

I am thankful to exist in this place and time.
I am thankful I am a woman who can vote and own property.
I am thankful I am not someone's property.
I am thankful that I am able to say, "I am pagan", and not be punished.
I am thankful for what I have.

Hot Buttered Rum

I've been making this hot buttered rum recipe for years and everyone loves it.  Since it's getting to be that time of year, here it is once again:

Hot Buttered Rum

1 pint vanilla (or caramel!) ice cream, softened

1 stick butter, softened

1 cup dark brown sugar

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 bottle dark rum

Boiling water

Beat the butter and ice cream together with an electric mixer  Mix in the sugar and spices .  Place in a container and put back into the freezer until firm.     When ready to serve, add 1 tablespoon of the batter to a cup with a shot of the rum.  Fill the cup with boiling water and stir to melt the batter.  

From here, you can add a dollop of whipped cream on top, some fresh nutmeg, and a cinnamon stick.  Or you can just drink it!  

As a Kitchen Witch

This is just a list I am working on.

As a kitchen witch, I:

·         Occasionally cover my hair, especially when honoring Hestia

·         Do not eat meat between Samhain and Yule

·         Do not cover my hair as much between Samhain and Yule

·         See the time between those two sabbats as being  between the old year and the new, and our world and the one on the other side of the veil

·         Use seasonal, local ingredients as often as possible

·         Stir clockwise unless I am banishing negativity

·         Prefer wooden spoons

·         Leave offerings of food

·         Donate food to those in need

·         Use cooking as a ritual, especially bread making

·         Chant as I chop or knead

·         Use mealtimes as ritual time

·         Am extra domestic during my menstrual cycle

·         Use my recipe book as a book of shadows and diary

·         Give thanks for the parts of the meal as well as the meal itself

·         Infuse my cooking with love

·         Burn candles when cooking sabbat meals

·         Cook to feed and heal my soul and mind

·         Read cookbooks like novels

·         Research kitchen, hearth, and food deities from other cultures

·         Learn, learn, learn

Nov. 19

I made the black bean soup and cornbread tonight. It just sounded good. Good and easy because I don't have to do anything while waiting on the beans to cook.

I also made pretzels today, using a recipe from Alton Brown.  They are, in a word, amazing.

S has the fast helped me with tapping into my innate witchiness? Have I had a glimpse behind the veil yet?  Well, I don't know.  Make of this what you will:

A day or two ago, I was on the phone and I happened to walk by the television and see that the stand was dusty (as usual).  I mindlessly traced a shape into the dust and moved on to another room.  Later, after I hung up, I looked at the shape and noticed it resembled a rune.  Now, I'm no expert on runes, so I had to flip through a book to find it, but it was Othala.   Ancestry.  Family.

I just found it rather odd that I was on the phone with my parents when I doodled that rune's form.  I wish it were more feasible for me to go home for the winter holidays, but it's an awful lot of trouble and expense for a short visit.   Besides, I am really hoping and praying I hear about a job I applied for.  It's in Washington.  I have a friend in the same town.  It would be so nice to get out of this place.

Tomorrow I will make some cheesy, shroomy manicotti (couldn't get shells at Kroger).  Oh, and here is a bonus pretzel picture:

The best laid plans...

While I'm still sticking to the meatless eating, I haven't been doing a lot of cooking.  Again, I've just been feeling completely wiped out after work.  That and the depression has been slowly creeping back in.  I spent a lot of time crying on the couch yesterday for no reason.  Yeah. So, I just haven't felt like being in the kitchen or doing much of anything lately.  I'll be back eventually.  Just feeling crappy right now and I don't want to let it all out on here.

What's Cookin' Tonight

I've already deviated from my meal plan, and it's only day two.  I had veggie pizza last night (back injury, no cooking), and tonight I'm making lentil-walnut loaf.  The pierogi will happen tomorrow. There may be pictures. Before you get too excited, however, know that I'm cheating and using won ton wrappers.


Lentil-Walnut Loaf
Ingredients:
1/2 cup walnuts (I actually like walnuts and pine nuts mixed)
2 TB olive oil or grape seed oil
one small onion, diced
2 cups cooked lentils
1 cup uncooked quick oatmeal
1/4 to 1/2 cup lentil cooking liquid, as needed                                                                                                 2 cloves garlic, minced                                                                                                                              1/2 cup cooked oatmeal
1/4 cup minced fresh parsley                                                                                                                     salt and pepper to taste
Directions:
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the walnuts (and pine nuts, if using) into a coarse meal using a food processor. Place in a large mixing bowl and set aside.
Saute the onion and garlic in the olive or grape seed (my personal preference) oil until soft, about 5-7 minutes.  Add to the mixing bowl along with the remaining ingredients.  Use your hands to combine the ingredients as you would a meatloaf, adding only as much liquid as necessary.  Add more uncooked oatmeal if the loaf mixture seems too wet.  (I usually don't have to add liquid.)
Press mixture into the prepared pan and bake for 50 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.

I’m going to make some mushroom gravy, mashed potatoes, and green beans to go with this. I had planned to make green beans with smoked almonds, but guess what I forgot? The one thing?  Yeah, the almonds. D’oh! 

Post-Samhain

As I mentioned earlier, I've been incredibly wiped out lately.  I've been busy with work, and just exhausted most of the time.  Last night I had planned to lay out a lovely feast for the living and the dead, but that didn't happen.  I ended up making a loaf of pumpkin bread instead, and offering some of that to my ancestors.  I also sat out some dog and cat food, and apples for my guinea pigs.  A little black kitty from the neighborhood stopped by to eat the cat food.  I think that's a good sign, personally :)

This morning, on my way down the stairs to work, I hit a step just the right way with my foot and PAIN shot up my spine and I went down.  I had to crawl back up the steps and lie on the floor for a while.  While on the floor, I sent desperate text messages to the coordinators at work to let them know I wouldn't be able to make it in today, and to please inform my students.  I managed to claw my way onto this chair and send some e-mails and here I sit, hunched over the dining room table like Quasi-freakin-modo,  the muscles in my back screaming at me.    I hope this doesn't look bad at work.  It's not my fault there aren't enough people to cover classes when someone is out.  Fortunately, today was going to be a review day, and I can answer questions and do work from home.  For now, though, back to the floor I go.  Ouch.

Hope you all had a happy holiday.

Here is our humble outside altar:

And our pumpkins:

Samhain (and Insomnia)!

One year is ending.  We celebrate the lives of those who have passed beyond the veil, and we welcome them back for a visit.  The veil remains thin until the new year beings at the winter solstice, so keep your eyes and ears open!  It couldn’t hurt to keep a place on the altar for your ancestors during this time.   When the sun rises on Yule, you can bid them farewell until next Samhain.

We have a lot to think about right now, what with the hurricane affecting so much of the U.S., the upcoming elections, wars on women, science, common sense, and so on.  It is very important, then, to continue focusing on what gives us strength, on our personal light. 

As we look forward to the rebirth of the sun, we can also work on the rebirth of ourselves.  I am working on that through my “fast”, and hopefully more meditation and Tarot practice.  These are things I’ve been wanting to work on for a while.  This is my cocoon phase, and I’m a little apprehensive about it.  Still, I hope that the solstice sun will shine upon my new wings.

Blessed Samhain.  Hail the ancestors. Happy Halloween.  Trick or treat, smell my feet, give me something good to eat!   

No way, November!

I think it was last year when I thought I would work on my book projects for NaNoWriMo.   This year...uffffff!  Too tired to even think about it.   I've been feeling seriously wiped out for the last week or so.  Even the thought of making the meal I had planned for Samhain exhausts me and makes me start to yawn.

I haven't abandoned by hopes of finishing these projects, but I just don't have the time to devote to it, except maybe on weekends.  I lack the discipline to write an actual novel, as I found out a long time ago.  I'm better at novellas and recipes.

However, since some of my friends (and probably some of the bloggers I follow) will be engaging in some writing, some of the creative energy might transfer to my weary mind.  We shall see.

November is going to be a busy month.  This week, just as the month is beginning, I will be working on midterm grades and writing a final exam for later in the month. We also have Int'l Education Week.  After that, we will have a lovely week off for the Thanksgiving holiday.  I am soooooo looking forward to that week!  We're talking counting the days.

Still, I have a few recipes and ideas in mind and I will update when I can.  I am currently procrastinating right now.  Drinking coffee and updating my blog are much more exciting activities than grading essays, but I suppose I should get back to it.

Happy Monday.  I guess. :D

Trick or Treat, Smell my feet!

How I wish I had this window in my home!  Thanks to my Aussie, it looks as though I do! :)   Practicing my sugar skull makeup for Halloween.

Hmm...

My plans for Samhain Eve and Samhain were dashed.  I'm still pretty bummed.  I don't know if I'll even bother making the dinner I had originally planned. I'd like to, and the spirit guests deserve it.  I guess it will just depend on how I feel after work.

As Nov. 1 approaches, so does my fast til the new year, at Yule.  I'm starting to doubt myself. Can I do this?  Will I be any good at the other things I set out to do?  I'm have some serious anxiety.  I guess I just have the pre-Samhain jitters.

December's Meatless Menus

Notice that I only planned up til Yule.  I'll be posting my Yule menu later.  It's going to involve something rather traditional for that time of year.

December
Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
					1Corn waffles with savory pinto beans Maple-chili glazed butternut squash kale	2 Stuffed cabbage Poppyseed noodles Rolls
3 White bean chili Cornbread	4 Jerk tofu Black beans and rice Kale	5 Linguine frittata White bean salad Salad	6 Cheese fondue Bread Steamed vegetables	7 Mushroom and lentil pot pie Mashed potatoes Glazed carrots	8 Pizza with pesto, ricotta, and mixed mushrooms	9 Quesadillas with black beans and pineapple Spanish rice Chips and guacamole
10 Stuffed mushrooms Broccoli-rice casserole	11 Lentil-rice loaf * Mashed potatoes with mushroom gravy Green beans with smoked almonds	12 Potato pierogi with fried onions Glazed carrots Spinach-red onion salad	13 Mushroom-cheese stuffed shells Garlic bread Lemon-garlic broccoli	14 Spicy black bean soup Cornbread	15 Potato-chard gratin White bean salad Garlic bread	16  Veggie-cheese enchiladas Corn with bell peppers Chopped salad
17 Aloo tikki Saag tofu Pulao	18 Baked falafel patties Seasoned oven chips Spinach salad	19 Taco salad in tortilla bowls	20Mushroom-rice casserole Mixed veggies with cheese sauce Garlic bread	21  YULE BEGINS!	22 MEAT! J

*Easy favorites are occasionally repeated J

:)

November's Meatless Menu Plan

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

1 Pierogi with fried onions Sautéed cabbage with walnuts Glazed carrots

2 Vegetarian tacos Spanish rice

3 Butternut squash lasagna Persephone’s salad

4 Tortilla Espanola Wilted greens

5 Lentil-rice loaf Mashed potatoes Green beans with smoked almonds	6 Black bean tofu Rice Sesame broccoli	7 Mushroom stroganoff Buttered noodles Glazed carrots	8 Aloo tikki Chickpea curry Rice	9 Falafel burgers Oven chips Salad	10 Tuscan white bean soup Olive-onion foccacia	11 Vegetable pot-pie Green beans
12 Cream of tomato soup Welsh rarebit soufflé Spinach salad	13 Vegetarian chili Cornbread	14 Mushroom frittata with chard stems White beans with chard	15 Taco salad (leftover chili)	16 Saag tofu Rice Naan	17 Black bean burgers Chips with salsa and guacamole Salad	18 Waffles “Sausage” patties Home fries
19 Vegetable enchiladas Pinto beans and rice	20 Black bean soup Cornbread	21 Mushroom-and-cheese stuffed shells Garlic bread Green beans	22 Stuffed acorn squash Green bean casserole Mashed potatoes and gravy Rolls Cranberry sauce	23 Leftover black bean soup Rolls	24 Thin-crust pizzas	25 Vegetable tart with goat cheese Glazed beets
26 Stuffed Portobello caps Broccoli-rice casserole	27 Taco salad with veggie chili	28 Red lentil-chickpea burgers Seasoned oven chips Mixed vegetables	29 Lentil-rice loaf Mashed potatoes and mushroom gravy Glazed carrots	30 Scrambled tofu Roasted potatoes Toast

Yes, I am a huge dork.  No, I am not this organized in any other aspect of my life.  *L*   

This is subject to change, but I will be posting recipes for the dishes on the day I make them, if not the day before.  

If you're up for the meatless fast til Yule, why not join in on "Cook Along with Nar"?