Gardening and cooking have been elements of monastic life since the earliest days of Christian communities. Even the author of the life of Saint Anthony (the first monk) wrote, "These vines and these little trees did he plant; the pool did he contrive, with much labor for the watering of his garden; with his rake did he break up the earth for many years." One contemporary heir to Saint Anthony is Brother Victor-Antoine d'Avila-Latourrette, whose Fresh from a Monastery Garden contains vegetarian
2 heads broccoli, sliced into florets and stem parts
6 medium-size tomatoes, peeled and sliced
1 cup fresh mushrooms, washed and sliced
1 large onion, sliced
2 garlic cloves, minced
1/2 cup fresh basil, chopped
2 cups egg noodles (more if necessary)
3 eggs, beaten
1/2 cup milk
salt and pepper to taste
1/2 cup grated cheese
bread crumbs
Pour the oil into a large, deep skillet, add all the vegetables except the garlic. Sauté the vegetables over medium-low heat until tender, then add the garlic and basil. Stir well, turn off the heat, and cover the skillet.
Boil the noodles in salted water for about 8 minutes. Drain them and coat them with a bit of olive oil. Set them aside.
Beat the eggs in a deep bowl, add the milk, salt, pepper, and half the grated cheese. Mix well.
Thoroughly butter or oil a long baking dish, add the vegetables and noodles, and distribute them evenly. Pour over them the egg mixture. Sprinkle on the top the rest of the grated cheese, adn then the bread crumbs. Bake at 350 degrees F for about 30-40 minutes. Serve hot.
Note: This is a wonderful winter dish and it should be served as a main course. It is a complete meal in itself!
