As our State is starting to reopen the economy, part of me is going to miss this “time at home.” I’ve realized how much I’ve recognized, appreciated and enjoyed the simple things of life so much more over these last couple months. I was emailing a few of my other monastic friends across the country and we have similar stories. We’ve spent more time just being, praying the offices on behalf of the world, quieting ourselves down and trying to listen more to His voice. I hope I don’t lose what I’ve gained from this experience! I’ve also had time to do some festive cooking. This weekend I decided that our travel ban didn’t refer to in house international cuisine. So, here’s a yummy, fresh and healthy recipe that can be used to cool you down on a hot summer’s day. If you’re a vegan, substitute the shrimp with some red pepper or thinly julienned beet. It will be just as delicious. Enjoy!
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Vietnamese Shrimp and Vegetable Spring Rolls with Peanut Dipping Sauce
Put all the ingredients in a food processor or blender and blend until smooth. Taste and adjust seasonings. Thin with warm water if desired. This recipe will make more peanut sauce than you need, so store in a clean jar in the refrigerator for another use.
Take one rice paper wrapper and dip it into warm water in a pie plate for 10 seconds to wet it and make pliable. Lay the wrapper down on a clean work surface (wooden cutting board works great here)and smooth it out with your damp hand.
Take a leaf of lettuce and tear it into large 5-inch pieces and place it along the bottom half of the wrapper (see image) Place some rice noodles on top of the lettuce followed by a couple thin slices of avocado. Place a few carrots and cucumbers beside the lettuce, 2 pieces of scallion (or more) and then your shrimp sliced in half across the middle, pink side down. If desired, add some mint, basil or cilantro.
To roll, gently fold over the left and right sides of the rice paper wrapper over the filling. Then fold the bottom part of the wrapper over the filling and gently but tightly roll up the spring roll, burrito style. Repeat steps 1 to 3
Chill until ready to use. Serve with peanut sauce or another favorite dipping sauce
As a youngster I loved the story of the spoiled young prince who traveled far and wide in search of the best tasting food in the world. Coming upon a woodchopper in the forest who assured him he could give him that food, he agreed to spend the day working with him. At the close of the day the woodchopper handed the prince a chunk of coarse crusty bread which the tired, famished prince eagerly consumed. Beaming with satisfaction he loudly proclaimed, “At last, I have found the best food in the world!
On the morning of the 9th day of Christmas, without any effort or searching abroad for it, I found the best cookie in the world! It was a scrumptious little chocolate peanut butter creation on a little plate on my desk with an attached note signed, “from a Christmas angel”… I felt just like the spoiled young prince.
Meals at the Convent are planned and prepared by the Convent kitchen staff for each day of the week—except Sundays, when rotating groups take turns making dinner. This gives Sisters who don’t normally cook an opportunity to do so, and to select a favorite dish they particularly enjoy. Often these meals turn out to be “fun” or ethnic in nature, such as last night when an abundance of chopping, chatter and laughter resulted in a tasty, colorful Thai meal enjoyed by all.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Cut tofu into chunks about 1” square or ½” strips. Marinate in soy sauce and fry in oil in a sautee pan until slightly brown and semi firm or line sheet pan with aluminum foil, coat with a layer of oil and cook tofu at 400 degrees Fahrenheit until brown and semi firm.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers, scallions, fried tofu in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent. The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.
It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!
We are always grateful and encouraged by the donors who support our community and its work. They are a vital part in what we do, making it possible for us to carry on from day to day. Many of them have become loyal friends who call us for prayer for their own needs. A bond of trust has developed between us that goes beyond just their material gift giving to us.
As a token expression of our thanks to them we frequently send out tins of homemade cookies baked by the Sisters. I am always amazed at how much they appreciate this little gesture on our part and am often amused to hear reports of cookies arriving at just the right time to lift recipients’ spirits sometimes totally changing the mood or atmosphere of the entire office by their arrival.
When we include our wheatless peanut butter goodies, the people who have a gluten-free diet tell us that they are moved beyond words.These are amazingly tasty and loved by one and all (whether the eaters are gluten-free or not.) If they are not already in your cookie repertoire they should be!