Chard Rice Casserole

Abbey Cooks
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
September 02, 2015 Read More

Tofu Meat Loaf

Abbey Cooks
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, mashed
1/3 cup ketchup
1/3 cup soy sauce
2 Tbsp Dijon mustard
½ cup parsley, chopped
½ tsp black pepper
1 medium onion, chopped fine
¼ tsp garlic powder
1 cup whole grain bread crumbs, rolled oats, or corn flakes, crushed

Mix all ingr
July 11, 2010 Read More

Recipe from Holy Orders

Abbey Cooks
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 Honey and Divinely Original Monastery Mustard from Queen of Angels Monastery in
February 03, 2010 Read More

Lentil Soup

Abbey Cooks
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 butter
2 Tablespoons olive oil
2 onions - diced
1 large scallion sliced in small rings
4 medium leeks sliced in small rings
4 large cloves garlic minced
2 stalks of celery - diced
4 medium carrots - diced
2 Tablespoons salt
1 Tablespoon basil
2 teaspoons marjoram
2 teaspoons thyme
1/4 teaspoon
December 15, 2009 Read More

Tomato Vegetable Soup

Abbey Cooks
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 tomatoes
2 Tablespoons butter
2 Tablespoons olive oil
3 large onions chopped (not too small)
4 large garlic cloves minced
4 medium potatoes - cubed
5 medium carrots - diced not too finely
5 cel
December 15, 2009 Read More
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