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Dinner

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 […]

This is a modification of a recipe found on the packaging of a pack of butter from Organic Valley. We use Monastery Creamed Honey instead of maple syrup and our own home grown herbs. Although the original recipe uses this glaze only for beets, I think it would be a nice glaze on winter squashes […]

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, mashed1/3 cup ketchup1/3 cup soy sauce2 Tbsp Dijon mustard½ cup parsley, chopped½ tsp black pepper1 medium onion, chopped fine¼ […]

This dressing is a specialty of Sr Victoria and a favorite of guests and the sisters. 1 cup mellow miso (white miso)1 cup water or less if thicker consistency is desired1 cup oilJuice from 1 lemon1/2 cup rice vinegar1/3 cup or less Original Creamed Honey or brown rice syrup1 shallot chopped. You can substitute green […]

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 […]

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 butter2 Tablespoons olive oil2 onions – diced1 large scallion sliced in small rings4 medium leeks sliced in small rings4 large cloves garlic minced2 stalks of celery – diced4 medium […]

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 tomatoes2 Tablespoons butter2 […]

This recipe is a favorite of many guests and sisters alike. Cut about 8 large carrots into 3 inch strips. Slice one large onion. Melt about 2 Tablespoons of butter in a large frying pan. Saute onions a little and add carrots. Saute for several minutes. Cover and cook until the carrots are just tender. […]

This is an easy idea for squash that came from Debbie, a friend and neighbor of the monastery. Cook one large buttternut squash or any other kind of equivalent size, remove skin, and mash it in a large bowl. Mix with about 1/4 cup honey and 1/4 cup butter. You could also top with pecans. […]

Last week several guests of the Abbey asked for the recipe for a salad dressing I prepared. Since I did it on the fly – I am not sure if I have all measurements correct – so you may want to go easy at first with these quantities – especially the vinegar. ½ cup of […]

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