Monastery Lentils

Abbey Cooks

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 or Vietnamese Madras curry paste if you want a little more zip.

June 02, 2019 Read More

Scottish Shortbread

Abbey Cooks

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 flour
3/4 cup cornstarch or potato starch
1 cup sugar
2 cups cold butter (4 sticks)
(1-2 cups ground almonds -optional)  If using 2 cups ground alm

October 04, 2018 Read More

Cottage Cheese Noodles

Abbey Cooks
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 width flat noodles are best.  We use rice vermicelli noodles)
2 TBSP butter
1/4 cup finely chopped onion
2 TBSP white rice flour or other thickener
1/2 tsp dry mu
July 14, 2018 Read More

White Bean Soup with Butternut Squash

Abbey Cooks

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 beans
12 cups water
2 onions
1 butternut squash, peeled, seeded, and cut in small cubes.
2 leeks
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)
September 21, 2015 Read More

Butternut Squash Soup Portuguese Style

Abbey Cooks
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
September 21, 2015 Read More
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