Recipes/Cookbook

New Parish Cookbook Available
 
During the Spring of 2013, St. Raphael Church compiled and produced a cookbook filled with recipes from parishioners.  This cookbook, titled East, West & Midwest: 101 Time-Tested Recipes from and International Potluck is available for sale in the church bookstore or through Amazon by going to: http://amzn.to/15vpPcA

Baked Chili with Cornbread Biscuit Topping (Karen Kuntz)

posted Mar 22, 2009, 8:34 PM by Arian Kulp

Chili

  • 1 large onion, diced
  • 1 large green bell pepper, chopped
  • I Jalapeno pepper, diced (optional)
  • 2 cloves garlic, minced or crushed
  • 2 Tablespoons oil
  • 1 ½ cup mock ground “beef” (Like frozen Boca brand crumbles)
  • 1 14-oz can tomato sauce
  • 1 14-oz can diced tomatoes
  • 1 19-oz can beans (your choice, black, pinto, kidney, etc)
  • 1 12-oz can corn kernels, drained (can use 1 ½ cups frozen corn instead)
  • 1 teaspoon salt
  • 2 teaspoons unsweetened cocoa powder
  • 2 Tablespoons chili powder
  • 2 Tablespoons molasses
  • ½ tsp ground cumin

Topping:

  • 1 cup plus 2 Tablespoons “milk” (soymilk, rice milk, etc.)
  • 1 Tablespoon apple cider vinegar
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tablespoons sugar
  • 2 Teaspoons baking powder
  • ½ teaspoon salt
  • 2 Tablespoons oil
Directions:
  1. Preheat oven to 400 degrees.
  2. Lightly oil a 9x 13 baking pan and set aside.
  3. In a large saucepan on medium heat, sauté the onions, green pepper, jalapeno pepper, and garlic in the oil until the onions are translucent. Add the remainder of the chili ingredients and simmer for 5-10 minutes.
  4. To prepare the topping: in a small bowl, while the chili is cooking, stir together the “milk” and vinegar. Set aside. In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. When the chili is done simmering, add the oil and the “milk” mixture to the dry ingredients and stir together until just mixed.
  5. Transfer the chili mixture to the baking dish, spoon the biscuit batter evenly on top of the chili. Bake, uncovered, for 20-25 minutes until the biscuits begin to brown a little bit.

Serves 6-8

Adapted From La Dolce Vegan! By Sarah Kramer.  Submitted by Karen Kuntz.

Quinoa Red Lentil Stew (from "The Recipe Collection")

posted Mar 18, 2009, 3:08 PM by Arian Kulp

 1T oil
1 med. onion, diced
2 celery stalks, chopped
3 carrots, chopped
3 garlic cloves, minced
5 cups vegetable broth
1 cup red lentils, rinsed
1/2 cup quinoa, rinsed
1t basil, dried
1t oregano, dried
1t salt
1t black pepper
2t salsa
1/2t cilantro, dried
2T apple cider vinegar
 
In a large stockpot on medium heat, saute' onions in oil until translucent, about 5 minutes.  Add the rest of the veggies and spices and stir.  Turn heat up to medium-hign and add the broth, lentils and quinoa.  Stir.  Cover.  Bring to a boil and lower the heat.  Simmer for 25 minutes, stirring occassionally.  Turn off heat.  Add salsa and cider vinegar, stir and serve.

Five-Spice Moroccan Couscous Salad

posted Mar 9, 2009, 7:52 AM by Arian Kulp

     From Vegan Planet by Robin Robertson

1/4 cup peanut oil
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp cayenne
1 1/2 cups instant couscous
2 1/2 cups vegetable stock
3 T orange juice
1 tsp light brown sugar
salt
1 15 oz. can chick peas, drained and rinsed
1 small red onion, finely chopped
1/2 large red bell pepper, seeded and cut into 1/4 inch pieces
1/3 cup dates, pitted and chopped
1/4 cup golden raisins
2 T minced fresh cilantro for garnish
2 T chopped unsalted dry-roasted peanuts for garnish 

  1. Heat 1 T of peanut oil in a medium-size saucepan over meadium heat.  Add the turmeric, cinnamon, ginger, cumin, cayenne, and couscous.  Cook, stirring until fragrant, about 2 minutes, being careful not to burn.  Stir in the stock and bring to a boil.  Reduce the heat to very low, cover, and cook until all liquid is absorbed, about 5 minutes.  Remove from heat and let stand for 5 minutes.
  2. Transfer couscous to a large serving bowl, using a fork to fluff it up.  Set aside.
  3. In a small bowl, combine the remaining 3 T peanut oil, orange juice, brown sugar, and salt to taste.  Stir to blend well and set aside.
  4. To the couscous, add the chickpeas, onion, bell pepper, dates, and raisins.  Add the dressing and toss gently to combine well.  Garnish with cilantro and peanuts and serve.
 
Serves 4.

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