Monastery Receipes
(Try this smoothe spread on sandwiches because it has much flavour).
3/4 cup cooked white beans (kidney or navy)
1/4 cup raw cashews
2 tsp red wine vinegar
2 tsp lemon juice
1/4 tsp salt
1/4 tsp prepared mustard
1 tbsp olive oil
1 1/2 tbsp nutritional yeast
Combine all the ingredients and blend until smoothe. Add pepper and a dash of nutmeg if desired.
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LEMON GARLIC PASTA
3/4 - 1 lb. spaghetti
1/3 cup lemon juice
3 large garlic cloves, minced
1/2 tsp salt
ground black pepper
1 1/2 tsp honey
1/2 tsp mustard
4 tsp olive oil
1/3 cup toasted almond slivers
1/4 cup fresh parsley or basil (chopped)
While the pasta is cooking, blend lemon juice, garlic, salt, pepper, honey, mustard and oil. Drain pasta and reserve 1 cup of the pasta water. Add the lemon dressing, toasted almond slivers and parsley. Add some of the pasta water if the pasta seems to be too dry. If needed, add extra oil, salt and pepper.
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COCONUT—LIME RICE
1 cup rice
1 can light coconut milk - 13 1/2 oz.
1/2 cup water
2 tbsp lime juice
1/4 tsp salt
1 1/2 tsp lime zest
Combine rice, coconut milk, water, lime juice and salt in a heavy saucepan. Bring to a boil, stir, then reduce heat to low. Cover and cook for 40-45 minutes for brown rice, or 20-25 minutes for white rice. Turn off heat and stir in lemon zest, then leave it setting for several minutes.
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CREAMY CURRIED VEGETABLES
1 large sliced onion
6 cloves minced garlic
3 diced carrots
2 tbsp olive oil
1 medium cubed potatoe
1 1/2 cups sliced cauliflower florets
8 mushrooms, sliced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp tumeric
cayenne pepper (a pinch)
1 cup coconut milk
1 cup peas
3 tbsp soy sauce
Saute onions, garlic and carrots in oil in a large saucepan. Add the vegetables, curry, cumin, tumeric and cayenne — stir continually for 3 or 4 minutes. Add the milk, then cover the saucepan and reduce the heat to medium-low. Simmer for 15-20 minutes, stirring occasionally, until the potatoes can be easily pierced with a fork. Stir in peas and soy sauce and cook uncovered until the liquid has thickened. Serve over rice or noodles.
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CARROT SOUP
1 small chopped onion
8 large carrots, chopped
2 tbsp olive oil
4 cups vegetable stock (or water)
1 tsp salt
1 cup soy milk (unflavoured)
1 tsp dried dill
1 tbsp soy sauce
1/2 tsp pepper
Saute onions and carrots in oil on medium heat in a large soup pot. Add the stock and salt, and simmer over medium hefat for 15 minutes, or until carrots are soft. Remove half the vegetables and blend in a blender with the milk, dill, soy sauce and pepper, and a small amount of the cooking broth until smoothe. Return the mixture to the pot, mix well, and serve.
Sweet and Sour Cabbage Salad
1 head of cabbage, shredded
2 mild onions, sliced thinly
1/4 cup sugar
1/4 cup honey
1 tablespoon brown sugar
1/2 tablespoon salt
1 teaspoon dry mustard
2/3 cup oil
1 teaspoon celery seeds
1 cup apple cider vinegar
Place cabbage and onions in a large bowl and sprinkle with the sugar and honey.
Combine the brown sugar, salt, mustard, oil, vinegar and celery seeds in a saucepan and bring to boil. Pour this liquid over the cabbage and onions, then stir well. Let it sit 4 to 6 hours before serving.
VEGETABLES ROASTED WITH MOLASSES
3 large sweet potatoes, peeled and cubed
6 large white potatoes, washed and cubed
4 large carrots, peeled and chopped
2 small onions, chopped
2 parsnips, peeled and chopped
2 leeks, washed and chopped
Blanch all vegetables in boiling water for 10 minutes, then drain.
Glaze:
1/2 cup oil
1/2 cup balsamic vinegar
1/2 cup mild molasses
1/2 cup water
4 tablespoons fresh rosemary
1 teaspoon black pepper
1 tablespoon salt
2tablespoons fresh garlic
Mix all ingredients and add to the vegetables. Mix and bake at 350o for 30 minutes.
DATE AND WALNUT BREAD
2/3 cup dried dates
3/4 cup molasses
5 tablespoons oil
1 1/4 cups warm water
2 tablespoons fresh yeast
3 1/2 cups wholewheat flour
2 1/2 tablespoons salt
2/3 cup broken walnuts
Soak dates, molasses, water, oil and yeast for 2 hours at room temperature. Add flour and salt, and knead until smoothe. Cover with a damp cloth and leave in a warm place until rises to twice its original size. Press it down and add the walnuts. Shape the dough and place into two greased pans. Cover with the damp cloth and let it rise again to double the size. Bake at 350o for 30 minutes.
PEANUT-BANANA TREATS
2 whole wheat tortillas
1/4 cup peanut butter (almond or pea butter are also very good)
1/4 teaspoon cinnamon
1 banana, sliced
oil for coating a pan
Spread the peanut butter on each tortilla. Sprinkle some of the cinnamon and place the banana on half of each tortilla. Fold each tortilla. Wipe oil on a frying pan and cook the tortillas for 4-5 minutes, then cook the other side briefly. Remove from pan and cut into wedges.
PEANUT BUTTER - CARROT LOAF
1/3 cup peanut butter
1/3 cup tomato puree
1/2 teaspoon onion powder
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon sweet basil
1 cup shredded carrots (and fill the cup to the top with vegetable broth)
1 1/2 cups dry bread crumbs
Combine peanut butter and tomato puree and seasonings. Beat with fork. Add the shredded carrots and crumbs. Mix and put into a greased baking dish.
Cover with aluminum foil and bake at 350o for 35 minutes covered, until nicely browned. Garnish with parsley.