Mennonite Mission Network has published many recipes in the past, shared with us by partners around the world. In celebration of World Food Day (Oct. 16), we have compiled some of these recipes here. Below you’ll find delicious food from all over the world, as well as vegetarian and gluten free options!
Gluten- and sugar-free brownies
From Open Door Mennonite Church, the supporting congregation of the Jackson, MS, Service Adventure unit.
Ingredients
- ½ cups margarine, melted
- 1 cup xylitol (or another one-to-one sugar substitute, see additional note)
- 1 egg
- 3 tbsp cocoa powder
- ¾ cup gluten-free flour
- ½ tsp baking powder
- ½ tsp vanilla extract
- ½ cup nuts
Directions
Cream together margarine, xylitol and egg. Add remaining ingredients. Place in a greased 9×9 pan. Bake at 350° F for 25 minutes (see note). Makes 12 bars.
NOTE: While 25 minutes is the recommended baking time, to achieve a more traditional chewy brownie texture when using xylitol, consider removing brownies from oven a little before the full baking time.
ADDITIONAL NOTE: While commonly used in sugar-free food for human consumption (including gum, candies etc.) Xylitol is extremely toxic for dogs, and food that includes even small amounts of the sweetener should never be fed to pets or left open and unattended if your household includes dogs.
Vegetarian — meat optional.
Ingredients
- 2 tbsp vegetable oil
- 4 eggs
- 1 onion (chopped)
- 4 cloves of garlic (diced)
- 8 cups cooked rice (day old and refrigerated)
- 1 tsp salt
- 1 tsp MSG
- ¼ cup fish sauce
- ¼ cup oyster sauce
- ¼ cup sweet soy sauce
- 1 lb cooked meat (optional)
- 1 tbsp sambal
Directions
- Heat 1 tbsp of vegetable oil in a wok. Scramble 4 eggs in the oil.
- Add onion and garlic and stir, cooking until onions are translucent and garlic is fragrant.
- Add rice and stir.
- Add salt and MSG.
- Stir in fish sauce, oyster sauce, and sweet soy sauce.
- Optionally add in 1 lb of meat.
- Stir in 1 tbsp sambal and remaining tbsp of vegetable oil.
Ingredients
For dough:
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup warm water
To speed the process, you can substitute gyoza-style wrappers for dough.
For filling and frying:
- 2 garlic cloves
- 1 1/2 tsp salt
- 1 lb ground fatty lamb shoulder
- 1 cup minced onion
- 2 scallions, minced
- 1/4 cup water
- 6-8 cups vegetable oil
Directions
Make the dough. Stir together flour and salt, then stir in warm water until dough forms. Transfer to a floured surface and knead briefly. Form into 16 balls. Let stand, covered, at room temperature for one to two hours. While dough stands, mince and mash garlic to paste with 1/2 tsp salt, then stir together with lamb, onion, scallions and water in a bowl.
Roll out one ball of dough into a 3- to 4-inch round on a floured surface. Put about 1 tablespoon of the filling to one side, flattening the filling slightly, and fold the other half over it to form a half-moon.
Press edges together to seal, forcing out air. Starting at one end of the curve, fold edge over in triangles (each fold should overlap previous one), pressing as you go and pressing last fold under. Repeat with remaining dough and filling.
Heat oil to 375° F. Fry pieces, four at a time, until golden and meat is just cooked through (about 6 minutes). Transfer to paper towels to drain. Keep pies warm on a baking sheet in oven. Serve warm.
Jollof Rice
From West Africa.
Ingredients
- 1/4 cup peanut or olive oil
- 1/2 tbsp butter
- 1 cup chicken breast, diced
- 1 tbsp ground paprika
- 1/2 tsp cayenne (add more if you like)
- 1 onion, sliced
- 1 celery, diced
- 1 green pepper, diced (remove the seeds)
- 2–3 garlic cloves
- 1/2-inch piece ginger, peeled and grated
- 1 carrot, cubed
- 3 tbsp tomato paste
- 2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
- 1/4 tsp curry powder (optional)
- 1 bay leaf
- 1 tsp dried thyme (2 tbsp if fresh)
- 1/4 cup peanut butter
- Peas (or frozen mixed vegetables)
- 2 cups rice (long grain)
- 2 cups chicken stock
- 2 cups water
- 1 chicken bouillon cube
- Salt to taste
- 1/4 cup cilantro or parsley (to garnish)
Directions
- Heat oil and butter in saucepan. Add diced chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Sauté 3 minutes.
- Add chopped carrots and sauté for a minute.
- Add tomato paste, tomatoes, curry powder, bay leaf, thyme and peanut butter. Cook until tomatoes get slightly soft and the oil turns red. Add frozen vegetables and rice. Sauté for another 2 minutes.
- Add 3 cups vegetable stock/water, bouillon cube, and required salt. Cover and cook for 30 minutes or until the rice is soft.
- Garnish with cilantro/parsley and serve.
Nopales Tostadas
From the MVS Tucson unit. Originally from Mexico.
Ingredients for Nopales
- 4 cups nopales (chopped cactus paddles)
- 4–6 cups water (enough to cover the nopales)
- 6-8 cloves of garlic
- 3/4 tsp salt
Directions for Nopales
Wearing heavy gloves, run a vegetable peeler along both sides of each nopal pad to remove both the large and small spines and the "eyes" from which they grow. Boil all ingredients for about 10 minutes or until you can easily sink a fork into the paddle bits. Rinse cooked nopales in cold water until they are no longer slimy.
Ingredients for Nopales Tostadas
- 4 cups nopales (cooked)
- 1 large red onion
- 3–4 limes (juiced)
- 3 tomatoes
- 3 avocados
- 3 cloves garlic
- Queso fresco crumbles (or similar white cheese crumbles)
- Salt to taste
- Refried beans
- Tostadas (or round tortilla chips)
Directions for Nopales Tostadas
Chop all raw ingredients. Allow onion, nopales, tomatoes and garlic to marinate in the lime juice for a short while. Add avocado and cheese crumbles.
Spread a thin layer of refried beans on each tostada (or chip). Spoon veggie mixture on top.
Stanley Green’s Bunny Chow (Bread Bowl Curry)
From South Africa, brought to us by the former executive director of Mision Network. Vegetarian — meat optional.
Ingredients
- 1 large onion, diced
- 1-3 tbsp curry powder (determines spice level)
- 2 tsp salt (or to taste)
- 1 tbsp turmeric
- 2-3 large potatoes, cubed
- 2 cans northern beans
- 1-2 cups sweet peas
- 1-2 tomatoes, diced
- 3 tbsp tomato paste
- 1 tsp minced garlic
- 1 tsp minced ginger
- 4 cardamom pods
- 5 cloves
- ½ tsp anise seed
- 1 tsp cumin
- Two ½-inch sticks cinnamon
- Several hard, crusty, circular loaves of bread to hold curry
- Cilantro and yogurt to garnish
- Optional: 1 lb meat (chicken, beef, lamb, etc.)
Directions
- In a large skillet, heat 3 tbsp of oil over moderately high heat. Add the onion and cook until it appears translucent, stirring occasionally. Add the cloves, cardamom, cumin, cinnamon, and anise seed. Add the turmeric. Cook and stir for 3 minutes.
- Add the curry powder. Cook for another 3 minutes. Then add the ginger, garlic and tomato paste. Cook for 3 minutes.
- Optional: Add meat and cook for 10 minutes. Then add the beans, peas, potatoes and tomatoes. Add enough water to cover the vegetables.
- Cook on low heat for about 30 minutes. After the potatoes soften, remove cardamom pods and cinnamon sticks. Add salt, and garnish with cilantro and a dollop of yogurt.
- Serve in a loaf of bread with the soft center removed to form a bowl.
