(Oh, and Mabon is a harvest celebration festival that is based around the autumn equinox. The actual post explains it in more detail).
I replied back to the comment about the ingredient, but I then promised I would actually POST the recipes in question! And, since I'm not one to go about breaking promises without abandon, here's the first recipe: a vegan chocolate-nut tart. When I made this, I'm not gonna lie, I think I was the only one who really liked it. HOWEVER, it is a sort-of sophisticated dessert. It will absolutely be enjoyed by your foodie friends, but those who tend to live off the Standard American Diet and enjoy cheap snack cakes and McDonald's won't appreciate it as much (that was the crowd I served it to). You can find the original recipe here. Although, I didn't actually change anything!
Another great VT photo!
I personally thought this tart was delicious, and I'd definitely make it again if I thought I had the self-control to not eat the whole thing! The bittersweet chocolate contrasts nicely with the buttery nuts, and the cornmeal adds a great texture to the crust. It is a very rich tart... prefect for any holiday or festival gathering!
Triple Nut Chocolate Tart:
1 cup pastry flour
½ cup cornmeal
2 Tbs. sugar
¼ tsp. salt
½ cup Earth Balance (1 stick)
1 tsp. vanilla extract
3 cups mixed walnuts, pecans, and almonds (1 cup each), coarsely chopped
¼ cup Earth Balance (½ stick)
5 oz. bittersweet chocolate, chopped or in chips
2 Tbs. pastry flour
¼ tsp. salt
½ cup maple syrup
2 tsp. vanilla extract
1. To make Crust: Combine flour, cornmeal, sugar, and salt in bowl. Rub margarine into flour mixture with fingers until mixture is crumbly. Sprinkle in vanilla, and stir. Add 1 to 2 Tbs. cold water until dough clumps together loosely. Press dough into pie dish or tart pan until sides and bottom are covered (I actually used a cookie sheet!). Chill in freezer 30 minutes.
2. To make Filling: Preheat oven to 375°F. Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.
3. Melt margarine and chocolate in saucepan over low heat, stirring until smooth. Sprinkle in flour and salt, and stir until smooth. Stir in maple syrup and vanilla. Stir in nuts.
4. Spread nut mixture in piecrust. Bake 25 minutes, or until crust is golden and filling is firm. Cool on wire rack at least 20 minutes before serving.
Now I've got to go back and find my famous pecan and "sausage" stuffing recipe and my signature roasted vegetables. All these recipes have got me longing for the holidays, and I know they'll make a great addition to your Mabon table!