"All festivals, truly conceived and manifested, are necessary because in their own fashion they are part of the great rituals of life. They are periods when people come together in blending to create and release into the world the energies of upliftment and effervescence, of laughter, song and dance."

-David Spangler, Festivals in the New Age

WHEN I ARRIVED AT THE FINDHORN COMMUNITY IN 1975 I had dabbled in vegetarianism, mostly because my new partner was vegetarian, and he seemed to look pretty good on it. He was also on what is often called "the spiritual path" and eating vegetarian food seemed to be part of this journey. However, I had found vegetarian cooking rather limited.

My first meal at Findhorn was a revelation. Lunch was a smorgasbord of dozens of different dishes, beans, grains, salads of every description, cooked vegetables, and delicious home-baked bread. There were also cheeses, jars of peanut butter and honey, and fruit. I have always enjoyed my food, particularly vegetables and salads, and I was in heaven!

Before I could say "adzuki beans" I found myself working in the kitchen learning to cook for the first time in my life. However, before I was allowed to touch any of the ingredients I had to learn that one of the most important things when preparing food is to do so with respect and gratitude. Before any activity at Findhorn, groups attune to one another. In the kitchens, the group of cooks attune to each other and also to the beings overlighting the food, as well as equipment and the space where they will be working. What is also important is to invoke and fill the meal being prepared with love and light, so that the people eating it will be nourished on all levels. Mostly my friends and I also invoked fun and laughter, which definitely seemed to "lighten" the food we made.

I loved my years in the kitchen, I learned so much more than just cooking. I discovered that preparing meals for my community was a creative and very satisfying activity. I also loved to see those happy, hungry faces arriving at meal times and to know that I had been able to serve my friends and family. I became not only more conscious of how I was cooking the meals, but also how I was eating the food. Knowing how much care and love went into the preparation meant that eating it with awareness and gratitude was just as important.

It's many years since I worked in the Findhorn kitchens. However last year I was there doing some research for my book In Search of the Magic of Findhorn, and one of the important places where I looked for the "magic" was of course the kitchen! Yes, I found it was still there. New faces in the kitchen, even a new kitchen and new equipment (though I was happy to see the same Hobart mixer I used to make my famous Cheese Soufflé many years ago), but still the same enthusiasm, the same love and caring went into the food they were cooking. Forty years of vegetarian food has been prepared in the Findhorn kitchens, first by Eileen Caddy and Joanie Hartnell-Beavis, then by many hundreds of cooks who have put their energy and love into the food that has fed the ever-growing incredible family at Findhorn.

The recipes featured in this column are just a few of the meals we have enjoyed over the years. It is also good to know that just as much love and care has gone into putting them together for you. When you prepare the recipes from this book, I hope you will experience the love and joy that is being beamed to you by Findhorn cooks past and present, and by one very happy publisher (and cook!).

Karin Bogliolo

Publisher, Findhorn Press

Honey Buns

1. Dissolve yeast in a small amount of warm (not hot) water. Add honey, and let mixture sit without stirring for 5 minutes, or until bubbly.

2. In a large bown thoroughly beat together eggs, oil, honey, water, milk powder and salt.

3. Add the yeast and about half of the flour. With a wooden spoon and then by hand work in the remaining flour. Mix and knead adding as much flour as needed to keep dough from sticking. Knead dough for about 15 minutes, or until small bubbles begin to appear on the surface of the dough.

4. Cover with damp cloth and let rise in a warm place until double, about 1 1/2 hours. Punch down and let rise again, about an hour.

5. For filling, slowly melt butter; when warm, remove from heat and whisk in honey and cinnamon. Mix well.

6. Divide dough in half. Foll each half out in a large rectangle, about 1cm (1/4in) thick and 46cm (18in) long. Spread filling over all, then sprinkle raisins. Starting wiht long side, roll rectangle tightly , and seal edge by pinching. Cut each roll into 18 slices and place nine rolls each in four 20cm (8in) round baking tins. Let rise until double.

7. Bake at 190°C/Gas Mark 5/375° for 20-25 minutes, or until browned.

8. Melt butter for topping. Remove from heat and whisk in remaining topping ingredients; mix well. When rolls have cooled, drizzle topping over them.

9. Optional: Sprinkle buns with chopped walnuts, slivered almonds or coconut.

Variations:

The basic sweet roll dough can also be used for dinner rolls. There are many ways to shape loaves, some of which are illustrated in our book.

For another breakfast roll, try Bill's Cardomom Buns:

Follow steps 1-4 of the basic recipe, except add two tablespoons of cardomom to the dough (it's especially tasty if the cardomom is freshly ground).

After the dough has risen twice, break off small peices of dough and make a rope 25cm(10in) long and 1.5cm (1/2 in) in diameter.

Bring two ends together and pinch, making a shape like an oxen's yoke.

Dip one surface of the roll first in melted butter, then in sugar. Place, sugar side up, on a greased baking tin. Let rise until puffy.

Bake at 210°C/Gas Mark 6/400°F for 20 minutes or until browned.

Heroic Cheese Souffle

1. Melt butter in a saucepan. With a whisk, blend in flour until completely smooth. Add salt, mustard powder and cayenne; cook over low heat for at least 5 minutes, stirring all the while.

2. Turn heat up to moderate and, continuing to stir mixture with a whisk, slowly add milk. When sauce has thickened and is just beginning to bubble, remove from heat.

3. Add grated cheese and stir until cheese has melted. Let sauce cool.

4. Preheat oven to 180°C/Gas Mark 4/350°F.

5. Beat egg whites until stiff. Set aside.

6. Beat egg yoks slightly and add to cheese sauce, mixing thoroughly.

7. Barely fold egg whites into cheese mixture, using hands or a spatula. The lightness of the soufflé depends on the whites not being broken up very much.

8. Liberally rub the bottom and sides of a straight-sided baking dish with butter, then dust with flour. Try your various baking dishes until you find one that the soufflé fills at least 3/4 full. As it bakes the soufflé will expand and create a golden puff rising out of the dish, hence its heroic quality.

9. Spoon mixture into baking dish; bake for 40 minutes or until soufflé is set and a knife inserted comes out clean.

Crème Caramel

1. Clean and dry thoroughly a 1 litre/2 pint/1 quart fancy baking mould. Set aside.

2. Preheat oven to 160°C/Gas Mark 2/325°F.

3. Slowly heat sugar in a heavy saucepan, stirring constantly, until sugar turns to syrup and becomes caramel-coloured.

4. Pour syrup into baking mould. Tilt mould around so that syrup covers as much of the surface as possible. Be careful, as the syrup is very hot. Set mould aside to cool.

5. Pour boiling water slowly and carefully into the hot caramel saucepan. (H will spit and steam, due to high temperature.) Stir water around, so that caramel won't stick. By doing this immediately the saucepan will be much easier to clean afterwards.

6. Beat eggs. Set aside.

7. In a saucepan, heat milk slightly. Remove from heat.

8. Add sugar; mix until dissolved.

9. Add beaten eggs, vanilla and salt; blend thoroughly.

10. Pour into baking mould.

11. Set mould inside larger dish of hot water in oven. (It is a bit tricky getting the baking mould in and out of a pan of hot water in the oven, but it is definitely worth it for the result of a better texture.)

12. Bake for 40-60 minutes, or until a knife inserted in the centre comes out clean.

13. Cool, then refrigerate for several hours.

14. Just before serving, unmould the dessert. First loosen the edges with a knife, then place serving platter upside down over mould. Holding mould and platter secure.

Variations: Decorate with flowers. Serve with whipped cream on the side. Sprinkly roasted cashews or almonds, chopped.

© 2003 Kay Lynne Sherman