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

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

White Bean Soup

Abbey Cooks
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 servingsIngredients
1 pound dry white beans
12 cups water
2 onions
2 carrots
2 leeks
1 celery stalk
some garden greens (spinach, chard)
4 cloves garlic
6 TBS olive oil
2 bouillon cubes (we
September 02, 2015 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
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