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As the Season of Creation comes to an end, we invite you to continue learning about ways to be good stewards to our common home. Join OSP parishioner Brian Kastenholz for a 40-minute presentation on Climate Reality Thursday, October 8, 6:30 - 7:30 pm CST.
The presentation will be followed by a 20 minute Q&A. Brian completed a 9 day virtual training with former VP Al Gore and the Climate Reality Project. As a newly certified trainer, he hopes to educate others about the changing climate’s impact and the role we can play individually and as a community to preserve our home. The presentation will take place Thursday, October 8th, 6:30-7:30PM CST via Zoom. Please register by visiting bit.ly/climate-reality-presentation 
Meatless Mondays Make a Difference
For this year’s Season of Creation, we invite members of the OSP community to learn about the impact our food choices have on the world around us. With this knowledge, we can take meaningful action to affect positive change. Meatless Monday is a non-profit initiative of The Monday Campaigns Inc. in association with the Johns Hopkins Bloomberg School of Public Health Center for a Livable Future. Meatless Monday is also an international campaign that encourages people to refrain from eating meat on Mondays to improve their health and the health of the planet. Meatless Monday Munchies Here’s a mouth-watering, meatless recipe to try out this week: Stuffed Peppers [The Buddhist Chef] Find the recipe here. |
Meatless Monday Munchies
Here’s another meatless recipe to try out this week! BBQ Chickpea Veggie Bowls [Meatless Monday | Jenn Sebestyen] Find the full recipe here: mondaycampaigns.org/meatless-monday/recipes/bbq-chickpea-veggie-bowls |
Fun fact of the week:
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Meatless Monday Munchies
Here’s another mouth-watering, meatless recipe to try out this week: Broccoli and Cheese Quiche [Epicurious |BON APPÉTIT] Find the full recipe here: epicurious.com/recipes/food/views/broccoli-and-cheese-quiche |
Fun fact of the week:
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Meatless Monday is a non-profit initiative of The Monday Campaigns Inc. in association with the Johns Hopkins Bloomberg School of Public Health Center for a Livable Future. Meatless Monday is also an international campaign that encourages people to refrain from eating meat on Mondays to improve their health and the health of the planet.
Meatless Monday Munchies
Here’s a mouth-watering, meatless recipe to try out this week: Vegetarian Skillet Stuffed Shells [Epicurious | Anna Stockwell] www.epicurious.com/recipes/food/views/vegetarian-skillet-stuffed-shells |
Fun fact of the week:
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Ingredients:
18 jumbo pasta shells (about 6 oz.) 1 1/2 tsp. kosher salt, divided, plus more 2 Tbsp. extra-virgin olive oil 1/2 lb. crimini mushrooms, thinly sliced 1 tsp. freshly ground black pepper 1/2 cup dry white wine or vermouth 5 oz. baby spinach 6 garlic cloves, thinly sliced 2 Tbsp. unsalted butter 3 cups marinara sauce 1/2 tsp. crushed red pepper flakes 2 cups whole-milk ricotta 3 oz. finely grated Parmesan (about 1 cup), plus more for serving 3 Tbsp. finely chopped oregano, divided Check out this Mercy Meatless Monday Guide for prayerfully living out meat-free during the Season of Creation. |
Preparation:
Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1–2 minutes. Add spinach, cover, and cook until beginning to wilt, 1–2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet. Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes. While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4–6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and the remaining 1 Tbsp. oregano. |
For this year’s Season of Creation, we invite members of the OSP community to learn about the impact our food choices have on the world around us. With this knowledge, we can take meaningful action to affect positive change.
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Ingredients:
3 tbsp olive oil 1 red onion, diced 1 red pepper, diced 1 zucchini diced 1/2 cup frozen corn 75 g 1-400 ml/ 19 oz can black beans, drained 1 cup basmati rice (raw) 185 g 3 tbsp taco seasoning 2 cups vegetable broth 500 ml 1 tsp maple syrup (optional) salt and pepper to taste |
Directions:
1. In a large pan heat the olive oil over medium heat. Saute onions and red peppers for 7 minutes. 2. Stir in zucchini, frozen corn, black beans, basmati rice, tacos spices, and maple syrup (optional). 3. Pour in vegetable broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 10 to 15 minutes, or until the rice is all the way cooked. 4. When rice is done, S&P to taste. Top with your favorite toppings |
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