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The CRUSADE Radio Network CRUSADE Radio Network
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The Mike Church Show-Radio Would Have Thwarted The Trump Assassination Attempt The KingDude
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Roasted Cauliflower Soup Submitted by Pam Schulien Ingredients: 2 heads cauliflower 3 garlic cloves 2 shallots 2 tablespoons olive oil 3 cups chicken broth 1 cup water 1 teaspoon finely chopped fresh thyme leaves 1 bay leaf 2 cups heavy cream Instructions: Preheat oven to 425°F. Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in […]
Olive Bread Submitted by Matt Jones Eliopsomo (eeleeOPsomo) = traditional Greek olive bread. This no-knead, slow-rise, authentically vegan recipe takes five of the most basic ingredients and turns them into heaven. In an effort to reproduce an authentic Greek bread baking method using clay covered bakers, I use a clay bread cloche. These are easy to find and not very expensive and give you the most amazingly crunchy crust! Another option […]
Quinoa & Black Beans Submitted by Matt Jones Ingredients: 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, chopped 3/4 cup quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and ground black pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro Instructions: Heat oil in a saucepan over medium […]
Restorative Vegetable Broth Submitted by Matt Jones Here is a simple broth to make on Ash Wednesday or on Good Friday when we are fasting and are so mindful of our food consumption. It is also great for when you are sick. (This will be paired with the Olive Oil Fasting Bread on Wednesdays and Fridays for lent.) Ingredients: 2 large portabella mushrooms coarsely chopped 2 carrots coarsely chopped 2 ribs […]
Roasted Cauliflower & Goat Cheese Frittata Submitted by Scott Keller Ingredients: 1 small red onion, halved and thinly sliced lengthwise 2 Tbs. distilled white vinegar Kosher salt 2 cups 1-inch cauliflower florets (about 1/2 small head) 2 Tbs. plus 2 tsp. extra-virgin olive oil Freshly ground black pepper 8 large eggs 2 Tbs. chopped fresh dill 1/2 tsp. whole-grain mustard 2 Tbs. unsalted butter 6 oz. fresh goat cheese, crumbled […]
Spring Risotto with Asparagus and Herbs Submitted by Scott Keller Serving Size: 4 Ingredients: 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil 1 yellow onion, diced Kosher salt and freshly ground pepper 2 garlic cloves, minced 2 cups (14 oz./440 g) Arborio rice 1/2 cup (4 fl. oz./125 ml) white wine 4 cups (32 fl. oz./1 l) vegetable or chicken broth 1 bunch asparagus, ends trimmed, stalks cut on […]
Vegetarian Chili Submitted by Paul Schulien Ingredients: ¼ cup onion ¼ cup (each) red yellow and orange mini peppers ¼ cup celery 1-2 cloves garlic (finely chopped) 1-2 packets Goya Sazon 1 tsp cumin 15 oz can dark red kidney beans, drained and rinsed 15 oz can light red kidney beans, drained and rinsed 15 oz can black beans 28 oz can crushed tomatoes Instructions: Sauté together the onion, celery, […]
Homemade Black Bean Veggie Burgers Submitted by Matt Jones Ingredients: 1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled 1 egg 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce or hot sauce 1/2 cup bread crumbs Instructions: If grilling, preheat an outdoor grill for high heat, and lightly […]
Cavatelli & Broccoli Submitted by Sandi Juliano This is a pretty standard Italian dish, with the option to go dairy free. Ingredients: 1 package frozen Cavatelli pasta (check for serving size) Fresh broccoli, rinsed, trimmed to florets 2 med clove garlic, chopped fine 1 cup Favorite vegetable stock or vegetable bouillon Salt pepper Olive oil Optional: red pepper flakes, pecorino romano Instructions: In large pot, boil water & lightly salt. […]
