Refugee Support

Mission Statement

The Refugee Support Team, an outreach ministry of the Nauset Interfaith Association, is called to assist congregations and members of the wider community in responding to the global migration crisis. We are guided by a sense of our roots in a nation of immigrants, the witness of our faith traditions, and the principles of basic human rights which call us to acceptance in the face of rejection and othering.

We will partner with agencies and communities of faith, both locally and in the wider region to provide physical and social support on behalf of those already present in our midst: refugees, asylum seekers and immigrants regardless of status. Our task is to foster relationship.

We will monitor the political processes in which the migration crisis is set and engage in education and advocacy. We will maintain an awareness of our own need for learning and remain open to unplanned moments of awakening, action and collaboration.

Contact

Dr. Nancy Dann

[email protected]

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Recipes

Following are the recipes for participating in the fundraiser “Very Veggie Sunday Dinners.” Once a week, preferably on Sunday, while others are participating, eat a plant-based meal. It is estimated that you will save about $1.00 per meal, per person. We encourage you to send your savings once a month to the Refugee Support Team so that collectively we can help immigrants who need assistance. By eating a plant-based meal you could be helping someone in need eat a nutritious meal. Donations may be sent to Fr. Ken Campbell, P.O. Box 306, South Orleans, MA 02662. You can also donate online by clicking on Donate above on the right hand side of the page.

Tacos and Vegetarian Fajitas

Tacos INGREDIENTS 2 TBS. olive oil 1/2 cup of diced red onion 1/2 poblano or jalapeno pepper if you want it spicier 1 can black beans drained and rinsed 1/4 tsp paprika 1/4 tsp coriander 1/2 tsp cumin 1/4 - 1/2 tsp. chili pepper juice of 1/2 to 1 lime (optional) 1/3...

Pasta with Chickpeas and Cannellini with Spinach Soup

Pasta with Chickpeas (Pasta e Ceci) INGREDIENTS 2 TBS. extra virgin olive oil 1 medium to large yellow onion diced 3/4 cup of diced carrots 3 garlic cloves minced 1 1/2 TBS. tomato paste 1/4 tsp. dried rosemary 1/2 tsp. dried oregano 1/2 tsp dried thyme pinch of...

Venezuelan Arepas with Black Beans and Black Bean, Rice and Cheese Taquitos

AREPAS WITH BLACK BEANS INGREDIENTS: FOR THE CORNMEAL AREPAS: 1 cup masarepa (precooked cornmeal) 1 cup warm water 1/4 tsp. salt 2 to 3 Tbs. corn oil divided FOR THE FILLING 1 Tbs. corn oil 1 large poblano pepper diced 1 medium to large yellow onion diced 2 cloves...

Brazilian Feijoada and Mac and Cheese

Vegetarian Feijoada Ingredients 3 Tbs olive oil 1 large yellow onion diced 5 cloves garlic minced 16 oz. cremini mushrooms large chop 4 cans of drained and rinsed black beans 4 cups water 2 sweet potatoes peeled and cubed (about 1 inch) 1 can fire roasted tomatoes...

Week 4 Somalian Spicy Spaghetti Marinara and Classic Spaghetti Sauce

Somalian Spicy Spaghetti Marinara Ingredients: 2 Tbs. olive oil 1 medium to large yellow onion 3 cloves garlic chopped 1 32 oz. of diced tomatoes 1 1/2 Tbs. tomato paste 1 1/2 tsp. cayenne pepper (adjust amount to your preference) 1/3 cup cilantro 1 lb. spaghetti...

Very Veggie week 3

Ukrainian/Polish Pierogies and Chickpea and Spinach Curry Filling ingredients and directions : 1 1/2 lbs. farmers cheese (room temp) 4 oz cream cheese 1 large Idaho potato 2 Tbs. melted butter 1/4 tsp. pepper 3/4 tsp. salt Now mix all the above ingredients together...

Week 2, Madesu – A Delicious Congolese Dish and Vegetarian Lasagna

Madesu – a delicious Congolese dish INGREDIENTS: 2 cans of cannellini beans with their liquid ¼ tsp. of garlic powder ½ tsp of onion powder 2 bay leaves 2 Tbsp. of olive oil 1 onion chopped 1 leek, white part only, chopped 4 cloves garlic minced 1 can diced tomatoes...

Week 1 Syrian Lentil Soup and Vegetarian Chili

M’jadara (Lentil Soup) Ingredients: 2 medium onions coarsely chopped 3 Tablespoons olive oil 1 Cup green lentils (rinsed) 1 Cup long grain white rice such as basmiti or jasmine 2-3 quarts water 1 teaspoon cumin Salt to taste - about 1 teaspoon Black Pepper to taste –...