...Think wisely
Speak well
Stand upright
And Micha-el
Will lead you
from darkness
to Light...
Beautiful handmade swords at Celtic Classic Festival
I am ready for the new beginnings and inspiration that this season may bring to us! Some may see the Fall as a time of death; the leaves falling, grass browning....the crispness in the air and the leaves on the ground, rather, makes me feel refreshed after the slow, hot pace of the summer.
It is time for change--in cooking, home decorations, handwork, and mindset....
The summer flowers and foliage are trimmed and replaced...
Thick and soft blankets replace the thin and cool sheets on our beds...internal warmth follows external warmth!
I feel a real urge to clean out our attic....
Darkness in the heart must be brought to the light and faced with courage. Loose ends? Unspoken words? Unkindled friendships? I am ever on the road to inner strength...I strive to become a more steadfast and heartful leader, sister, mother, daughter, friend, and wife. Only I can "grasp the sword" and face the dragons that will surely meet me on my path!
The rich and healthful cast iron skillet is a year round staple in our home....but for some reason, I always enjoy it more in the Fall!
Please enjoy a recipe for cast iron skillet vegan cornbread!
1 cup organic corn meal
1 cup unbleached flour
1 cup rice or soy milk
1/2 cup dry sweetner
1/3 cup of oil (I prefer coconut oil)
3 teaspoon Ener-G Egg Replacer
4 tablespoon water
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put to one side.
Mix dry ingredients in a med to lg mixing bowl. (If you use a vegan sugar substitute, note that not all subs are 1:1)
Mix in soymilk (I use Edensoy extra), oil, then egg replacer. mix well.
Grease skillet well with oil.
Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean.
Slice and enjoy.
1 cup unbleached flour
1 cup rice or soy milk
1/2 cup dry sweetner
1/3 cup of oil (I prefer coconut oil)
3 teaspoon Ener-G Egg Replacer
4 tablespoon water
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put to one side.
Mix dry ingredients in a med to lg mixing bowl. (If you use a vegan sugar substitute, note that not all subs are 1:1)
Mix in soymilk (I use Edensoy extra), oil, then egg replacer. mix well.
Grease skillet well with oil.
Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean.
Slice and enjoy.
*I also enjoy making a vegan chili and pouring it into a baking dish. Take dollops of the cornbread batter and place it on top of the chili. Bake for 30 minutes, and you've got a delicious crust!*
I love your words so tender and true, I feel the same about autumn. It is my favorite time of year, I enjoy the attention to internal warmth as you so lovingly put it. A time to gather inside, light candles and the fire place and enjoy warming foods. I must try your corn bread. My cast iron skillet is a very dear cooking tool indeed.
ReplyDeleteA very happy autumn to you.
Warmly,
Christina
I think I have grown to love fall in the past 10 years. It's not a time of death but change involving beautiful colors, food and warmth. My favorite is the baking and granola I miss it because it's too hot in the summer and gives me something to look forward to in the fall along with other things with my family.
ReplyDeleteDear Rebecca, You are so radiating light, your striving and bravery is inspiring!
ReplyDeleteMichaelmas is one of my most favorite festivals, I could never see only death at this time of year.
Happy golden season to you!
Autumn is without question my favourite season. I love the transition into cooler weather and seeing such a palpable transience of the seasons. I agree, there is something so very inspiring about autumn. Something so real.
ReplyDeleteAnd you've made me hungry, for chili and cornbread.
Beautiful post! I love Fall and I see it as a time of preparation. The cooler weather provides much relief and seems to "wash" the air. I'll take it. The festival looks awesome. I love the guys who wear the "straw cone hats"-fascinating. Be well, Angela
ReplyDeleteOh, what a lovely post! Autumn is always my time of renewal and fresh starts, a 'gathering in' of love and warmth. Thank you for sharing your recipes for vegan goodness. My favorite thing about this season in the kitchen is all the apple and pumpkin yummies!
ReplyDeleteWe are getting ready for Michaelmas here as well! I am making a couple of things for my daughter. I think Fall is so so beautiful, only nature can give us these wonderful colors on the way it does!
ReplyDeleteAutumn is my favorite time of the year. It really is, and here I live in a place that doesn't have it. This year we are trying to find Autumn in the smallest places, so that we can feel connected to the rest of the world's changing seasons. In the morning when we let the dog out, there is just a cool enough breeze that it cuts through the air and you can smell the leaves. We scan the tree tops around the city to see if we can see changing leaves.
ReplyDeleteI love those swords.
Beautifully written! Fall is such a wonderful time of year. There's something about it that always makes me feel stronger, like I'm ready now, to face those dragons.
ReplyDeleteI just LOVE this post...the recipes you posted just evoke such a sense of Autumn! I think I'm going to load up the crock pot tomorrow and we'll dine on some chili in the evening...hope to make some bread later today, (although the day is flying by at an unprecedented speed ;)!
ReplyDeletexo maureen
yummy! thank you for the skillet cornbread recipe, i have yet to find one that i like, but i have a sense yours will be a good one. :)
ReplyDeletei love fall too, and i do see it as a time of facing darkness and death...time to shed and let fall away all that needs be, both in and out, to prepare for the quiet peace of winter and then the joyful rebirth of spring. autumn is wonderful, and it feels lovely to read your enthusiasm for the season. xo
I can feel the autumn breeze in this post. Love the recipe. Will have to give it a try. xo m.
ReplyDeleteRefreshing enthusiasm! Noticed you love the band, Smashing Pumpkins - they are my absolute favourite. We saw them live a few years back. Awesome!!
ReplyDeleteSweet post, I linked to it on my Michaelmas post.
ReplyDeletexo
I am new to the Michaelmas holiday/ festivals and have had to do some reading up!
ReplyDeleteBeautiful post though! I'm a fall baby, so this is like the begining of my year, moreso than any other time. I feel like during the summer, we kind of flow like the waves, spend lots of time outdoors, vagabounding about...but the fall marks the begining of activities, parties, cooking, the wearing of the clothes we spent the summer months making or buying.
I'm so excited it is finally here...and to try that cornbread!! Thank you!
a.
Lovely post (as always!). I just purchased my cast iron skillet a month ago and have used it twice. I know there are so many good recipes out there for it. This being one of them. Can't wait to try.
ReplyDeleteI recognized your pictures from the Celtic Classics Festival as I was there as well :) (And posted about it in my blog as well.) We also enjoyed the parade and I spoke to the gentleman who made the swords for a bit. He and his wife told me that they just became grandparents to twin girls. :) I got his business card to order swords & shields for my sons for Christmas in 2011 and wouldn't you know it, the card was made out of wood!
ReplyDelete