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January 7 

Saint of the day:

Saint Raymond of Penafort

Patron Saint of Canonists 

St. Raymond of Pennafort's Story

Born in Spain, St. Raymond was a relative of the King of Aragon. From childhood he had a tender love and devotion to the Blessed Mother. He finished his studies at an early age, and became a famous teacher. He then gave up all his honors and entered the Order of the Dominicans. St. Raymond was very humble and very close to God. He did much penance and was so good and kind that he won many sinners to God. With King James of Aragon and St. Peter Nolasco he founded the Order of Our Lady of Ransom. The brave religious of this Order devoted themselves to saving poor Christians captured by the Moors.

Once he went with King James to the Island of Majorca to preach about Jesus. King James was a man of great qualities, but he let himself be ruled by passions. There on the Island, too, he was giving bad example. The Saint commanded him to send the woman away. The King said he would, but he did not keep his promise. So St. Raymond decided to leave the Island. The King declared he would punish any ship captain who brought the Saint back to Barcelona. Putting all his trust in God, Saint Raymond spread his cloak upon the water, tied up one corner of it to a stick for a sail, made the Sign of the Cross, stepped onto the cloak, and sailed along for six hours until he reached Barcelona. This miracle moved the King. He was sorry for what he had done, and he became a true follower of St. Raymond. St. Raymond was one hundred years old at the time of his death.



Saint Ray.jpg



Catedral de Santa Eulalia

(Cathedral of Saint Eulalia)

Plaça de la Seu

08002 Barcelona, Spain

*St Raymond of Penyafort died in this city and his remains now rest within this church.

During his life he codified the canons of the Catholic Church. As a result he is now honored as the patron saint of canon lawyers.




Barcelona Vegan Potato Bombas

  • 800 grams (28 oz) potatoes

  • 1 1/2 teaspoons salt, divided

  • Pepper, to taste

  • 1 tablespoon olive oil

  • Half a small onion, diced

  • 2 cloves of garlic, minced

  • 200 grams (7 oz) meaty mushroom of choice
    (oyster, shiitake, Portobello, etc), finely chopped

  • Half a red pepper, finely diced

  • 1 small hot pepper, finely chopped (adjust to taste)

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon smoky paprika

  • 1 teaspoon flour

  • 2 tablespoons white wine (optional)

  • 1/4 cup and 2 tablespoons crushed tomatoes

  • 2 cups breadcrumbs (I used panko but any kind will work)

  • 1 cup soy or other plant milk

  • Oil for frying

  • 3 tablespoons aquafaba (the liquid from a can of chickpeas)

  • 1 clove of garlic, roughly chopped

  • 1/2 cup olive oil 

  • 2 tablespoons ketchup

  • 1/4 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • 1 teaspoon lemon juice

  • Tabasco, to taste


  1. Boil the potatoes whole and with the skin on until soft. Drain and rinse with cold water.

  2. Once cool enough to handle, peel and mash them adding 1 teaspoon of salt and pepper to taste.

  3. Heat a pan over medium heat and add the oil and onions. Fry gently until soft and translucent then add the garlic and fry until fragrant.
    Add the chopped mushrooms and fry, stirring occasionally, until soft and browned. Add the red pepper and fry for a couple of minutes until beginning to soften. Now add the hot pepper, oregano, thyme, paprika and sprinkle over the flour.
    Allow the flour to cook out, stirring occasionally, for about 2 minutes. Add the wine and cook until absorbed.
    Finally, add the crushed tomatoes and cook gently until the sauce is thick and reduced – 5 to 10 minutes.

  4. Take a small handful of mashed potatoes and flatten it in the palm of your hand. Place about a teaspoonful of the mushroom filling in the centre and close the mashed potatoes around it, forming a ball. The bomba should be between the size of a golf ball and tennis ball.
    Continue forming all the bombas in this way.

  5. Begin heating the oil for frying in a small pan over high heat. I used enough oil to cover half the bomba so that I only had to flip it once.
    Roll each bomba in breadcrumbs, then plant milk and again in the breadcrumbs.
    Fry until golden brown, turning them as necessary to achieve even colour on all sides.
    Remove to drain on a paper towel-lined plate.

  6. You can make the sauce using either a food processor or immersion blender. First combine the aquafaba with the garlic until the garlic is minced. Slowly drizzle in the oil with the blender running the whole time until the mayonnaise is thick. Mix through the remaining ingredients.

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