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Abbey Cooks

Monastery Lentils A popular Guest House recipe that is vegan, easy to make and packed with flavor.  Recipe calls for dry herbs – but use fresh for extra flavor. Serve with shredded cheese if desired and add tabasco sauce if you want a little more zip. Serves 4 -5  2 TBS olive oil 2 large […]

A lot of guests have been asking for this recipe.  You can find it here at Taste of Home.  Toffee Almond Sandies

Easy to make and ready in no time. This is a go-to cookie for busy days with many guests. Makes enough batter to fill a large baking sheet (approximately12’x16′) 5 cups white flour3/4 cup cornstarch or potato starch1 cup sugar2 cups cold butter (4 sticks)(1-2 cups ground almonds -optional)  If using 2 cups ground almonds […]

This recipe I copied directly from the PBS link below.  The only thing I changed for the Guest House was the cashews.  I substituted raw sunflower seeds instead. I believe the raw cashews would have made a sweeter cookie.  But we are a long way from town and there was no chance to make the […]

An easy to prepare casserole that is a monastery standby during our Guest House Openings.  We prepare Cottage Cheese Noodles using all non gluten ingredients.  You can of course use white flour as a thickener for the sauce instead of rice flour and opt for wheat egg noodles. 6 oz noodles (Your choice – medium […]

This is a variation of the the following recipe from Twelve Months of Monastery Soups by Br. Victor-Antoine d’Avila-Latourette, 1996,  Triumph Books, Liguori, Missouri, page 163. 1 pound dry white beans12 cups water2 onions1 butternut squash, peeled, seeded, and cut in small cubes.2 leeks1 celery stalka few leaves of garden greens (spinach, chard, etc)4 garlic cloves6 tablespoon olive […]

This recipe is from Twelve Months of Monastery Soups by Br. Victor-Antoine d’Avila-Latourette, 1996,  Triumph Books, Liguori, Missouri, page 51. 6 servings (we usually make this about 3-4 times.) 6 TBS olive oil3 onions, chopped5 garlic gloves, minced2 butternut squash, peeled, halved, seeded, and cut in chunks1 potato, peeled and cubed1 carrot, peeled and sliced7 cups vegetable […]

Cook 2 cups of elbow macaroni in boiling salted water till tender; drain.  In saucepan, melt 3 TBS butter; blend in 2 TBS all purpose flour, 1/2 tsp salt, and dash pepper. Add 2 cups milk; cook and still till thick and bubbly.  Add 1/4 cup finely chopped onion and 8 ounces cheddar cheese or […]

Put all the following ingredients in a blender: 1/3 cup mayo2/3 cups plain yogurt2 TBS Olive Oil1 TBS Lemon Juice with a splash of cider vinegar1 smashed or cut clove of garlic1 medium handful of chives or green onions (about 3 medium size with the white bulb)1 handful of fresh basil leaves1 handful parsley without […]

Adapted from ‘Spinach Rice Casserole’ in Mollie Katzen’s Moosewood Cookbook,  1977, published by Ten Speed Press, Berkeley, CA This casserole takes about 1 1/4 hour to prepare and serves 6 +. Prepare ahead of time:  2 cups raw brown rice cooked in 4 cups of water 2 pounds raw, chopped chard1 1/2 cups chopped onion2 […]

This recipe is from Twelve Months of Monastery Soups by Br. Victor-Antoine d’Avila-Latourette, 1996,  Triumph Books, Liguori, Missouri. Served at Redwoods for Supper at Guest House Opening evening and several guests asked for the recipe.  Enjoy! Makes 6 servingsIngredients1 pound dry white beans12 cups water2 onions2 carrots2 leeks1 celery stalksome garden greens (spinach, chard)4 cloves […]

This recipe post is dedicated to libbiali. Today in the kitchen, we needed to make a quick salad dressing for our guests.  Here’s what the Spirit cooked up for us. 1/3 cup balsamic vinegar1 cup total salad oil. ( I used half olive oil and half canola oil)*1/4 tsp salt or more to taste1 clove garlic […]

One of my all time favorite ways of using Creamed Honey is with peanut butter on toast. Sometimes if I have 2 pieces of toast, I put peanut butter on one and honey on the other and put them together to mix and warm each other. Then pull apart and eat each piece separately. The […]

These nuts are simply wonderful. Sweet and spicy. They will be a welcome addition to any holiday buffet. This recipe was developed especially for Honeycooks by Bob, a friend of the monastery and a retired caterer. 1.c Original creamed honey ¼ c sugar 1 tsp ground chipolte chiles (or powder) 2 c pecan halves course […]

This dressing is very easy to prepare and can be used as a salad dressing as well as a sauce or dip for vegetables. Great for Miso lovers. 1/4 cup olive oil (can substiture canola oil)1/4 cup water1/4 cup Mellow White Miso1 1/2 TBS brown rice vinegar or lemon juice2 level TBS Original Creamed Honey1 […]

This is a modification of a recipe found on the packaging of a pack of butter from Organic Valley. We use Monastery Creamed Honey instead of maple syrup and our own home grown herbs. Although the original recipe uses this glaze only for beets, I think it would be a nice glaze on winter squashes […]

Now that it’s Autumn, it’s time to start cooking again at the monastery. Sr Veronique always produces wonderful preserves and applesauce. A great way to use Cinnamon Creamed Honey is as a topping on hot tart applesauce. Just put a dollop of honey on top and let it melt into the applesauce. Delicious!

Sr. Kay, friend, guest, and frequent contributor to Honeycooks, gave us this recipe. She in turn received it from Rev. Glenda Hope, Presbyterian minister and founder of San Francisco Network Ministries which serves the people of the Tenderloin District providing affordable housing, vocational training, and a safe house for women as well as HIV/AIDS pastoral […]

Tofu meat loaf is a favorite with our guests. It is another of Sr Annette’s culinary specialties. A great vegetarian recipe that satisfies a hungry crowd. Preheat oven to 350º F Mix together:1 ½ lbs tofu, mashed1/3 cup ketchup1/3 cup soy sauce2 Tbsp Dijon mustard½ cup parsley, chopped½ tsp black pepper1 medium onion, chopped fine¼ […]

In January my husband came home from the supermarket with a surprise jar of lemon flavored Monastery Creamed Honey that he had spied on the shelf. A delicate hint of lemon in the honey gives it a twist of subtle perfection that makes morning toast and tea pure pleasure! I have raved about its delights […]

This delicious drink is the creation of Sr Kay, a faithful monastery guest. Chai Tea It’s important to get the right Spiced Chai tea bag. It can be either black or green, spiced but without additional flavoring. Recommended brands Peet’s or Stash tea. Brew tea bag with 8 oz of boiling water in a tall […]

Here is the much requested recipe for Monastery Granola. It is a staple breakfast food at Redwoods Abbey. Serve with milk or yogurt and add a dollop of creamed honey or a spoonful of preserves for a little sweetness. In a large oven proof bowl: 1 cup wheat bran1 cup brewers’ yeast1 cup sesame seed1 […]

This dressing is a specialty of Sr Victoria and a favorite of guests and the sisters. 1 cup mellow miso (white miso)1 cup water or less if thicker consistency is desired1 cup oilJuice from 1 lemon1/2 cup rice vinegar1/3 cup or less Original Creamed Honey or brown rice syrup1 shallot chopped. You can substitute green […]

Here are some recipe ideas from Jeanne of Holy Orders. Holy Orders offers a unique selection of monastery products from monasteries all over the world. Visit Holy Orders website at www.holyorders.biz. At our Holy Orders Christmas Open House we served barbecued sliced polish sausage with a dip using equal parts of your original Monastery Creamed […]

Serve this at breakfast, brunch, or dessert. Quick and easy. Cut grapefruit in half. Loosen sections from the rind. Cook in a preheated oven at 375° for about 10 minutes or until heated through. While still warm – top with creamed honey. I used original flavor today – but ginger honey or cinnamon creamed honey […]

The winter rains have finally started at Redwoods Monastery. We are very thankful. This lentil soup is a hearty dish for these winter evenings. 2 Tablespoons butter2 Tablespoons olive oil2 onions – diced1 large scallion sliced in small rings4 medium leeks sliced in small rings4 large cloves garlic minced2 stalks of celery – diced4 medium […]

Anyone who has been a guest at the Monastery knows that supper always includes soup. It is one of the traditions the Sisters brought with them from Belguim. Around here soups are made from what is on hand. That’s how this version of Tomato Vegetable soup came to be. 3 quarts canned tomatoes2 Tablespoons butter2 […]

This recipe is a favorite of many guests and sisters alike. Cut about 8 large carrots into 3 inch strips. Slice one large onion. Melt about 2 Tablespoons of butter in a large frying pan. Saute onions a little and add carrots. Saute for several minutes. Cover and cook until the carrots are just tender. […]

At the monastery we have a lot of apples this time of year. We used to get most of our apples from our own orchards – but recently we have had a little competition from the turkey, deer, and bear. Luckily our neighbors generously keep us supplied with their surplus harvest. Core apples and cut […]

This is an easy idea for squash that came from Debbie, a friend and neighbor of the monastery. Cook one large buttternut squash or any other kind of equivalent size, remove skin, and mash it in a large bowl. Mix with about 1/4 cup honey and 1/4 cup butter. You could also top with pecans. […]

These cookies are substantial and even good for you. I used Original Flavor Honey – but you could experiment with Orange Flavored for a more fruity flavor. 1 ½ cups shortening1 cup brown sugar½ cup Monastery Creamed Honey2 eggs2 Teaspoons Vanilla 2 cups flour1 teaspoon salt2 teaspoons cinnamon1 teaspoon soda1 teaspoon cloves2 cups raisins2 cups […]

Here is a recipe for pancakes that is simple and nutritious. The key is to get the grill hot enough, but not too hot. Also generously grease the grill. Avoid making really big pancakes. These are great topped with butter and a little honey – orange flavored creamed honey is my choice. 1 container cottage […]

When the Sisters came to California in 1962 from the monastery of Nazareth in Belgium they brought with them the recipe for Whole Wheat Bread. This bread has become a trademark of Redwoods Monastery ever since. Because it is so simple, it is the perfect bread to eat topped with any flavor of Monastery Creamed […]

Last week several guests of the Abbey asked for the recipe for a salad dressing I prepared. Since I did it on the fly – I am not sure if I have all measurements correct – so you may want to go easy at first with these quantities – especially the vinegar. ½ cup of […]

Every morning, our breakfast at Redwoods Abbey includes homemade granola, yogurt, breads, butter, homemade jams, and of course a jar or two of creamed honey. Try some honey with peanut butter on top of the granola. It’s great! Honey on toast is good too – especially if it is buttered first!

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Monastery Lentils

Monastery Lentils A popular Guest House recipe that is vegan, easy to make and packed with flavor.  Recipe calls for dry herbs – but use fresh for extra flavor. Serve

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