Chapel of St. Maximos the Confessor

Category: Sauces

Recipe provided by Presbytera Bridget

Ingredients

1 T Shortening
1/2 cup chopped Onion
2 T flour
1 cup chopped Green Chile*
1 can Stewed Tomatoes diced
2 cups Vegetable Broth
1 tsp Garlic Powder
1 1/2 tsp Salt
Juice of one lime

* Varied amounts can be used/ also select the heat desired when purchasing your green chile

Directions

1. Heat shortening in a medium-size skillet or large pot if doubling recipe and saute onions. When they begin to soften add the stewed tomatoes and cook down until juice is gone (stirring very frequently so that tomatoes don’t burn).
2. Add green chile and cook a few minutes, stirring as well to avoid burning (browning of onions is ok).
3. Add flour and cook for a minute.
4. Slowly add liquid and seasonings and simmer for 20 minutes.
5. Adjust for seasonings and add juice from lime as desired.

Category: Sauces

Recipe provided by Presbytera Bridget

Ingredients

3 T. Oil
3 T. Flour
2-4 T. Chili powder
2 1/2 – 3 cups veggie Broth, heated
2 cloves Garlic, chopped
1 1/2 tsp. Salt

Directions

Heat oil and add flour to make a smooth paste. Stirring constantly, cook for 1-2 minutes.

Blend in chile powder, then slowly add broth, stirring until all lumps are removed.

Add garlic and salt; cook and stir until desired thickness.

Category: Dressings

Recipe provided by Alexandra Mills

Ingredients

1 cup Vegannaise (see recipe elsewhere on this site)
1/4 cup Soy Milk
1 tsp. Garlic Powder
1/4 tsp. each Salt & Black Pepper
1 tsp. Onion Powder
2 tsp. fresh chopped Parsley
1 tbls. Cider Vinegar

Directions

Blend all ingredients together until smooth and creamy.
Refrigerate.

Category: Dressings

Recipe provided by Alexandra Mills

Ingredients

1/2 cup Soy Milk
2 cups Vegetable Oil
1 tsp. Lemon Juice
1 tsp. Vinegar (apple cider or white)
1 tsp. Salt

Directions

Place soy milk and salt in food processor.
SLOWLY add oil and whip until dense.
Add lemon juice and vinegar.
Refrigerate.