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.
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
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
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