Lammas is the festival of grain. At this time, the earliest ripening grains are harvested, but for others the harvest still remains uncertain. Wheat and buckwheat are among the traditional grains of Europe, while quinoa comes from South America. The god goes into the grain and dies to be reborn as the year wheel turns.

Grateful Grain Burgers

Veggie burgers come in many styles. While there are now many artificial meat products, all of them are ultra-processed products. Whole plant foods offer healthier choices and delicious flavors. This version uses a combination of black beans, mushrooms, and grains so the patties hold together well in cooking.

Prep time: 45 minutes

Cooking time: 8 minutes roasting, plus 6–8 minutes frying or 15–20 minutes baking

Servings: 6–8

1 tablespoon flaxseed meal

3 tablespoons water

olive oil cooking spray

1 can (15 ounces) of black beans

8 ounces portabella mushrooms

1 carrot (about 3/8 cup shredded)

1 clove of garlic

1/4 teaspoon Hawaiian red salt

1/4 teaspoon black pepper

1/4 teaspoon chipotle pepper

1/2 cup cooked quinoa

1/4 cup cooked wheat berries

1/4 cup cooked buckwheat groats

2 tablespoons minced creamed coconut

2 beefsteak tomatoes

1 sweet onion

whole-grain buns

cheese slices or spreadable vegan cheese

alfalfa sprouts

Prepare for cooking the Grateful Grain Burgers with the method of your choice. They can be grilled, baked, or fried.

Preheat an oven to 400°F. Line two baking sheets with aluminum foil and spray with olive oil. (If you don’t have it as cooking spray, pour a little olive oil on each sheet and brush it around.)

Make a “flax egg.” Measure 1 tablespoon flaxseed meal and 3 tablespoons water into a small bowl. Whisk to combine. Set aside for 10 minutes to thicken. (This vegan substitute behaves like an egg in most recipes.)

Open the can of black beans and pour off the liquid. Rinse the black beans and put them in a colander to drain.

Rinse the portabella mushrooms. (Keep the gill side down to avoid getting soggy. Water will run off the top of the cap.) Dice them into small pieces, then spread them on a baking sheet.

Divide the black beans in half. Spread one half of them on a baking sheet. Put the other half in a small mixing bowl.

Roast the mushrooms and the black beans at 400°F for about 8 minutes. The beans should dry out and start to split. The mushrooms should sweat and start to soften. Then drain the mushrooms. Let them and the beans cool somewhat before adding them to the other ingredients.

While the vegetables are roasting, rinse and shred the carrot. You can also use frozen spiralized carrot, in which case simply smack the bag against the counter to shatter the spirals into small fragments. You need about 3/8 cup of shreds. Add the carrot shreds to the black beans in the mixing bowl.

Peel and mince 1 clove of garlic. Add it to the mixing bowl.

Add 1/4 teaspoon Hawaiian red salt, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle pepper to the mixing bowl. Pour the flax egg into the mixing bowl. Mash everything together to form a thick paste.

In a large mixing bowl, combine 1/2 cup cooked quinoa, 1/4 cup cooked wheat berries, and 1/4 cup cooked buckwheat groats. Add the whole roasted black beans and the chopped mushrooms. Stir together.

Creamed coconut should be solid at room temperature; if not, you can chill it in the refrigerator. Mince the creamed coconut until you have 2 tablespoons of small crumbles. It should look a lot like minced suet and will behave the same in the recipe, melting like the beef fat in a hamburger. Stir the minced creamed coconut into the large mixing bowl.

Add the mashed black beans to the large mixing bowl. Fold and stir until everything is well combined. You should have a stiff dough with visible chunks in it that sticks together well. If the dough is too crumbly, add more of a wet ingredient such as another flax egg. If it is too runny, add more of a dry ingredient such as cooked wheat berries.

Shape the dough into palm-size patties and cook them. (This recipe makes 6–8 patties.) For grilling or frying, cook the Grateful Grain Burgers 3–4 minutes per side, flipping carefully. For baking, heat the oven to 350°F and cook the patties until heated through, about 15–20 minutes.

Slice two beefsteak tomatoes. (Use an heirloom variety for more flavor if possible.) Slice a sweet onion.

Place each patty on a whole-grain bun and top it with a slice of cheese (or a spoonful of vegan spreadable cheese), a slice of beefsteak tomato, a slice of sweet onion, and alfalfa sprouts.

Summer Vegetable Medley

This recipe relies on summer vegetables in their peak season, so use whatever’s fresh in your area. The rainbow of colors symbolize the mingled energies of the sun and the earth. Honey brings the industrious energy of bees.

Prep time: 30 minutes

Cooking time: 5–10

Servings: 5–7

1 small zucchini

1 small yellow squash (summer or patty pan)

1 medium purple eggplant

1 red bell pepper

1 orange bell pepper

1 green bell pepper

1 sweet onion

1 tablespoon fresh grated ginger

1 tablespoon honey

zest and juice of 1 lemon

1/4 cup minced fresh basil

1/4 cup minced fresh marjoram

2 tablespoons ghee (clarified butter)

Rinse the zucchini, yellow squash, and eggplant. Remove the ends, then chop the flesh into bite-sized chunks. Place in a mixing bowl.

Rinse the bell peppers and cut them into strips. Add to the mixing bowl.

Peel the sweet onion and chop it into bite-sized chunks. Add to the mixing bowl.

In a small bowl, combine 1 tablespoon fresh grated ginger, 1 tablespoon honey, and the zest and juice of 1 lemon.

Add 1/4 cup minced fresh basil and 1/4 cup minced fresh marjoram to the vegetables, then toss gently to combine.

Put a skillet on medium heat and melt 2 tablespoons ghee. Add the vegetables and cook, stirring constantly, until they soften (about 5–10 minutes).

Grilled Peaches

Peaches are the star fruit of late summer. Their dripping sweetness brings joy, and the round yellow shape stands for the sun. The lemon, ginger, and honey flavors match well with the same set from the Summer Vegetable Medley.

Prep time: 10 minutes

Cookie time: 10–12

Servings: 6

1/2 cup lemon juice

1/4 cup honey

1 tablespoon fresh grated ginger

1/4 teaspoon salt

6 freestone peaches, halved and pitted

lemon sorbet (optional)

In a small bowl, stir together 1/2 cup lemon juice, 1/4 cup honey, 1 tablespoon fresh grated ginger, and 1/4 teaspoon salt.

Peel the peaches, cut them in half, and pop out the pits. Put the peach halves into a plastic zip bag. Pour in the marinade and seal the bag. Tilt the bag to coat the peaches completely. Refrigerate for 20 minutes.

Remove the peaches from the bag. Grill the peach halves until caramelized and tender, about 5–6 minutes per side. Serve hot with optional lemon sorbet.