- Sister Clare Josef-Maier
Hearth & Table - May 4, 2023
May the fourth be with you!
Thanks to all who turned out for some delicious food - you managed to clear us out again for the first time in months. We love to see so much food going out to so many students.
Special thanks to Mirandah Davis-Powell for today's pic!
Cajun red beans & rice (vegan)
1 lb dried red beans
1⁄2 cup oil
2 onions, diced
1 green bell pepper, diced
1⁄2 bunch celery, sliced
1 head garlic, cloves peeled and sliced
2 tablespoons tomato paste
2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons dried thyme
6 cups water or vegetable stock
2 bay leaves
1⁄4 cup fresh parsley, chopped
Salt & pepper to taste
Rice, cooked according to package directions.
1. Rinse the beans and then soak them overnight, covering them in 4-5 inches of water.
2. Drain the beans. Heat the oil in a large pot over medium-high heat and add the onions. Cook for 10 minutes. Add the bell pepper, celery and garlic, and cook for 10 minutes more. Reduce heat to medium.
3. Stir in the tomato paste, spices and thyme. Cook for another 2 minutes.
4. Stir in the water or stock, then add the bay leaves and beans. Bring to a boil, then reduce heat to low and cover. Simmer, stirring occasionally, for 1 1⁄2- 2 hours, or until the beans are tender.
5. Meanwhile, cook the rice and set aside.
6. Discard the bay leaves. Season the beans with salt and pepper, stir in the parsley, and serve over the rice.
Balsamic fruit & berry crisp
1 lb frozen berries
1-11⁄2 lbs fruit, any (experiment & see what you like... almost everything works)
2 T sugar
2 T balsamic vinegar
1⁄2 cup coconut oil, melted
1⁄2 C brown sugar
1⁄2 C corn starch
2 1⁄2 C old-fashioned oats
1/2 t salt
1. In a large bowl, combine the berries & other fruit with 2 T sugar and 2 T balsamic vinegar. Allow to macerate (and thaw) at room temperature for 30-60 minutes.
2. Preheat the oven to 375 degrees.
3. Combine the coconut oil, oats, corn starch, brown sugar and salt into a chunky crisp topping.
4. In a baking dish, pour the berries and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!