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Guest House Recipe

Monastery Lentils 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 if you want a little more zip. Serves 4 -5  2 TBS olive oil 2 large […]

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 flour3/4 cup cornstarch or potato starch1 cup sugar2 cups cold butter (4 sticks)(1-2 cups ground almonds -optional)  If using 2 cups ground almonds […]

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 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 beans12 cups water2 onions1 butternut squash, peeled, seeded, and cut in small cubes.2 leeks1 celery stalka few leaves of garden greens (spinach, chard, etc)4 garlic cloves6 tablespoon olive […]

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 oil3 onions, chopped5 garlic gloves, minced2 butternut squash, peeled, halved, seeded, and cut in chunks1 potato, peeled and cubed1 carrot, peeled and sliced7 cups vegetable […]

Cook 2 cups of elbow macaroni in boiling salted water till tender; drain.  In saucepan, melt 3 TBS butter; blend in 2 TBS all purpose flour, 1/2 tsp salt, and dash pepper. Add 2 cups milk; cook and still till thick and bubbly.  Add 1/4 cup finely chopped onion and 8 ounces cheddar cheese or […]

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 chard1 1/2 cups chopped onion2 […]

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 servingsIngredients1 pound dry white beans12 cups water2 onions2 carrots2 leeks1 celery stalksome garden greens (spinach, chard)4 cloves […]

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 […]

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Monastery Lentils

Monastery Lentils 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

Read More
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