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
1 pound dry white beans
12 cups water
1 butternut squash, peeled, seeded, and cut in small cubes.
1 celery stalk
a few leaves of garden greens (spinach, chard, etc)
4 garlic cloves
6 tablespoon olive oil
2 vegetable bouillon cubes (or to taste)
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 oil
3 onions, chopped
5 garlic gloves, minced
2 butternut squash, peeled, halved, seeded, and cut in chunks
1 potato, peeled and cubed
1 carrot, peeled and sliced
7 cups vegetable stock (we usually use 1 vegetable bouillon cube for a large pot of sou
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 mixed cheeses, cubed. (This is the secret... we use only really
good flavorful cheeses). Stir till melted.
Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole. Sprinkle 1 sliced tomat
Put all the following ingredients in a blender:
1/3 cup mayo
2/3 cups plain yogurt
2 TBS Olive Oil
1 TBS Lemon Juice with a splash of cider vinegar
1 smashed or cut clove of garlic
1 medium handful of chives or green onions (about 3 medium size with the white bulb)
1 handful of fresh basil leaves
1 handful parsley without the stems
1/2 tsp salt
Blend on medium - taste and adjust herbs and seasoning.
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 chard
1 1/2 cups chopped onion
2 or more cloves of garlic. (We always use more)
3 TBS butter
4 beaten eggs
1 cup milk
1 1/2 cups grated mozzarella or che