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Classic Lenten Recipes

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Hummus (our favorite)

1 15 ounce can garbanzo beans (reserve juice)
1 1/4 tablespoons tahini (can be bought in most grocery stores... looks like peanut butter) 1/4 cup lemon juice 1 large garlic clove 1/2 tsp. salt

Heat beans over medium heat until they come to a boil. Reserve juice. Put beans and next 4 ingredients in a food processor or blender. Slowly add juice from beans (not all the juice). Blend until creamy and very smooth. Place in a bowl... serve with pita bread, French bread, or any bread!!!

Spinach Rice

10 cups fresh, cleaned packed spinach (3 bunches)
3 onions
2 tablespoons water
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 14 ounce can diced tomatoes
salt and pepper to taste
1/4 cup rice plus 1 tablespoon
lemon juice (optional)

thoroughly wash spinach, drain, and set aside. In a large pot, heat water and sauté onions in water (or oil). Add spinach and simmer for 5 minutes with a spoon until the spinach is wilted. Add dill, parsley, tomatoes, salt, and pepper and bring to a boil. Add rice... cover and reduce heat. Cook for 20 minutes or until rice is done.

Juddra (lentils with rice)

1 cup uncooked lentils
4 cups water
1 large onion chopped
1/2 cup uncooked rice
1 tbs. salt
1/8 tsp. pepper
2 tbs. lemon juice

rinse lentils and put into a heavy saucepan with water. Bring to a boil and cook over medium heat 15 minutes. Add the chopped onion and rice. Cover and cook 20-25 minutes until rice and lentils are cooked, stirring occasionally. Add salt and pepper and lemon. Serve on a platter. Optional: on a wine and oil day, sauté the onions in oil before adding it to the lentils.

Farina Pudding

5 cups water
1 to 1 1/2 cups sugar
1 cup farina (cream of wheat)
1 tsp. vanilla
cinnamon

mix water and sugar together in a medium saucepan. Boil for one minute. Stir in farina until it thickens, about two minutes. Remove from heat and add vanilla. Stir mixture well. Pour into an 8 x 8 dish or individuals bowls. Sprinkle with cinnamon. Let cool, then refrigerate overnight. Cut into pieces and serve.

Bean Soup

1 lb. navy beans
2 quarts water
3/4 cup olive or vegetable oil
1 medium onion, chopped
2 carrots, sliced
1/2 cup chopped celery
1 cup tomato sauce
salt and pepper

soak beans overnight. Drain and add fresh water. In a deep saucepan, bring beans to a boil. Reduce heat, and cook for one hour. Then add onions, celery, carrots, and oil. When almost cooked, add tomato and salt and pepper. Cook for 15-20 minutes.

Also, can be made in the crock pot... soak beans overnight, rinse, and then put everything into the crock pot!!!

Lentil Soup

1 cup lentils
1/2 cup tomato sauce
4 tbs. vegetable oil
1 onion chopped fine
1/4 tsp. pepper
1 stalk celery, chopped (optional)
1 clove garlic
5 cups water
1 tsp. salt

sort and wash lentils. Place in a deep saucepan and add all ingredients. Cover and bring to a boil. Reduce heat and cook slowly for about 1 1/2 hrs. Add a dash of red wine vinegar.

I sometimes add 1/2 cup water and 1/4 cup rice to thicken it up. Or I will add 2 potatoes, cut into cubes. I also will do this in the crock pot!

Lenten chocolate cake

3 cups flour
2 tsps. Soda
6 tbsps. Cocoa
1 tsp. salt
2 cups sugar
3 tbsps. Vinegar
3/4 cup vegetable oil
2 cups cold water
powdered sugar (optional)

measure flour, soda, cocoa, salt, and sugar into a large mixing bowl. Add vinegar, vanilla, oil, and water and mix well. Pour batter into greased 9 x 13 inch pan. Bake at 350 for 45 minutes. Let cake sit for 1 hour and then sprinkle powdered sugar on the top OR make the following chocolate icing: Mix powdered sugar, cocoa, and a little margarine. Add enough warm water to make a smooth, creamy icing.

Applesauce cake

1/2 cup shortening
1 cup light brown sugar (firmly packed)
1 cup canned applesauce
2 1/4 cups sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
3/4 tsp. apple pie spice (or 1/4 tsp. each cinnamon, nutmeg, and allspice) 1 cup raisins

Cream shortening, add sugar and beat. Add applesauce. Sift together dry ingredients and add to mixture. Fold in raisins. Bake in loaf pan or flat pan (greased) for 1 hour at 325 degrees.

Vegetable soup

3 large potatoes
1/2 cup celery, chopped
1 small onion, sliced thin
pepper
2 tbsps. Rice
2 tbsps. Tomato paste
3 carrots
1 tsp. salt
2 cups tomatoes (I use diced)
2 cups water
chopped parsley

Prepare vegetables and cut in cubes of uniform size. Cook celery and oinions slowly in 2 tbsps. Water for ten minutes. Add remaining ingredients and boil until vegetables are soft (about 1 hour). Add more water if needed. This should be a thick soup.

I will also do this one in the crock pot (just throw everything in). But you have to watch it carefully because it is a very thick soup. Freezes well, too!!!

Corn Bread

1 cup corn meal
1 cup white flour
2 tsp. baking powder
2 tsp. sugar
1 tsp. salt
2 tbsp. veg. oil
1 1/2 cups soy milk

Mix ingredients. Pour into 8 x 8 pan (slightly grease). Cook at 350 for 30 minutes.

Apple Cake

6 apples peeled, cored and sliced
1 1/2 cups sugar
1 cup veg. oil
1 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

heat apples and sugar until sugar is melted. Pour oil and vanilla over apples (off heat) and mix well). In a separate bowl, mix flour, baking soda, salt, and cinnamon. Add apple mixture to dry ingredients. Mix thoroughly. Pour into a greased cake pan. Cook 350 for 40 minutes.

Pistou

1 zucchini diced
1 small potato peeled and diced
1 shallot diced
1 carrot diced
8 oz can chopped tomatoes
4 cups vegetable broth
1/2 cup thin green beans cut into 1/2 in. pieces
1/2 cup frozen peas
1/2 cup small pasta shapes
4-6 tbsps. Pesto
1 tbsp. sundried tomato paste
salt and pepper

Place the firs five ingredients in a large stockpot. Add the stock and season with salt and pepper. Bring to a boil. Cover and simmer for 20 minutes. Add the green beans, peas, and pasta. Cook for 10 minutes longer, until the pasta is tender. Taste the soup and adjust seasoning if necessary. Mix together sundried tomato paste and pesto. Stir into each serving.

Phad Thai

1 cup water
2/3 cup peanut butter
2 cloves garlic minced
2 tbsps. Brown sugar
1 1/2 tbsps. Lemon juice
1/4 - 1/2 tsp. Thai chili paste
Spaghetti noodles or rice noodles
1/2 cup peanuts finely chopped
1/2 cup bean sprouts
1/2 cup shrimp (optional)

Cook water, peanut butter, and garlic over medium heat, stirring until mixture boils and thickens. Then add brown sugar, lemon juice, and chili paste. Stir until it boils.

Cook noodles (rice noodles according to package directions, spaghetti noodles as you normally would).

Combine peanut sauce with noodles, then sprinkle with chopped peanuts, bean sprouts and shrimp.

Crock pot marinara sauce

1 cup packed fresh parsley
3 ribs of celery, chopped
1 medium onion, chopped
2 cloves garlic
1/2 tsp. dried rosemary
1/2 tsp. dried sage
16 oz. can seasoned tomato sauce
16 oz. can regular tomato sauce
16 oz. can seasoned diced tomatoes
16 oz. can regular diced tomatoes
1/4 lb. fresh mushrooms
1 1/2 tsp. salt
Pinch of chili peppers to taste.

Add all ingredients to crockpot. Cook 5-6 hours on high or 12-18 hours on low. This is an awesome marinara sauce!!!

Vegetarian Chili
3 cloves garlic minced
2 14 1/2 oz cans stewed tomatoes
1 12 oz. can beer or non-alcoholic beer
1 cup water
1 8 oz can tomato sauce
3-4 tsps. Chili powder
1 tsp. dried oregano
1 tbsps. Dijon style mustard
1 tsp. cumin
1/2 tsp. pepper
several dashes bottled hot pepper sauce
1 15 oz can pinto beans, rinsed and drained
1 15 oz can white kidney beans, rinsed and drained
1 15 oz can red kidney beans, rinsed and drained
1 1/2 cups corn (fresh or frozen)
1 1/2 cups chopped zucchini or yellow summer squash

I do this one in the crock pot, too. Just toss everything in and cook! This is good with the corn bread.

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Soups, Burrittos and Chillis

Post by 尼古拉前执事 »

Red Beans and Rice Soup serves 4

2 Tbs. Vegetable Oil or Corn oil
1 Medium onion chopped
2 ribs celery chopped
1 medium green pepper
3 cloves garlic, crushed
1 bay leaf
1 Tbs. cumin
Salt and pepper to taste
2 tsp. cayenne pepper
1 can (15 oz) red kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes, drained
1 quart (32 oz) vegetable broth
1 1⁄2 cups rice (not cooked… it will cook in the soup)

Heat oil in deep pot over medium. Add onion, celery, pepper, garlic, bay leaf, cumin, and salt and pepper to pot. Saute 5 minutes. Add Cayenne pepper, red beans, tomatoes, and broth. Bring to boil. Add rice, reduce heat, cover and simmer until rice is tender.

Three Bean Soup serves 4

1 Tbs. canola or vegetable oil
1 med. onion finely chopped
2 med. red skinned potatoes, washed and diced
2 carrots peeled and chopped
2 celery ribs chopped
1 bay leaf
1 1⁄2 tsp. cumin
1 tsp. cayenne pepper
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) diced tomatoes in juice
1 Tbs. Worcestershire sauce
3 cans (14 oz each) vegetable broth
1⁄2 pound fresh green beans (cut into thirds)

Heat deep pot over medium heat. Add oil, onion, potatoes, carrots, celery, bay leaf, cumin, cayenne pepper. Cover pot and cook 5 minutes. Add beans (2 types), tomatoes, Worcestershire, and broth and bring to a boil. Add green beans and simmer until green beans are tender. Serve.

Black Bean Soup serves 4

1 Tbs. vegetable or canola oil
1 large onion, chopped
3 cloves garlic minced
1 bay leaf
2 jalapeno peppers, seeded and chopped
1 tsp. ground coriander
1 1⁄2 tsps cumin
salt to taste
2 cans black beans (15 oz) drained and rinsed
1 can (14 oz) vegetable broth
1 can (14 oz) crushed tomatoes
4 scallions, thinly sliced (optional)
Tortilla Chips (optional)

Heat oil in deep pot over medium heat. Add onion, garlic, jalapeno, bay leaf, coriander, cumin and salt. Add beans crushed tomatoes, and broth. Bring to a boil. Reduce heat, simmer. Serve in bowls topped with scallions (optional) with tortilla chips for dipping (optional)

Corn and Bell Pepper Soup serves 4

2 Tbs. vegetable oil
1 medium onion chopped
3 cloves garlic, finely chopped
2 red bell peppers, seeded and chopped
1 tsp. cumin
1 cup salsa (your favorite kind… mild or extra spicy)
1 can (32 oz) stewed tomatoes
3 cups frozen corn kernels
2 cans (14 oz each) vegetable broth
Salt and pepper to taste
1 scallion thinly sliced (optional)
Fresh Cilantro (optional)

Heat oil in pot over medium heat. Add onion, garlic, and peppers. Saute. Add cumin, salsa, tomatoes, corn, and broth. Bring to boil and simmer. Stir in cilantro (optional) and season with salt and pepper. Garnish with scallions (optional)

Bean Burritos serves 6

1 Tbs. oil
1 onion, chopped
1 package taco seasoning mix
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
6 tortillas (flour or whole wheat)
Salsa (your favorite)

Heat oil over medium heat in a skillet. Saute onion. Add taco seasoning and both types of beans. Stir until well heated. Warm tortillas in oven. Fill tortillas with bean mixture. Garnish with salsa (or whatever you can think of)

Mixed bean chili serves 6

1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning mix
1 jar salsa
1 10 oz package of frozen corn
1 sweet potato, cubed

Put everything into the crock pot, set on low, and cook for 6-8 hours.

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Wacky Cake

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Wacky Cake

3 cups flour
1/4 cup cocoa
2 cups sugar
1 tsp. vanilla
2 cups water
2 tsp. baking soda
1 tsp. salt
3 Tbs. vinegar
3/4 cup oil

Preheat oven to 350'F. Mix dry ingredients together, then add wet ingredients...mix very well and pour into a bundt cake pan, or 9x13. Bake about 45 minutes, or until done.

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Lenten Dump Cake

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Lenten Dump Cake

Ingredients
1 can crushed pineapple
1 can cherry pie filling (though strawberry works well, too!)
1 box cake mix (be sure to check the ingredients so it isn't a hybrid cake mix with pudding in the mix etc. & some types, both van. and choco., are Lenten)
1 stick butter (non-Lenten) or margarine (Lenten)
1 8x13 pan (size is dependent on the desired width of the cake)
1 spatula
1 spoon

Process

  1. Pre-heat oven to 350-deg.
  2. Take out the butter or margarine because it needs to be soft enough to easily cut.
  3. Dump the pineapple in the bottom of the pan and level out with the spatula.
  4. Using dollops, spoon out the cherry pie filling onto the pineapple so there is an even coating of cherry.
  5. Shake the cake mix onto the underneath ingredients so that there is only cake mix showing. Smooth the cake mix if necessary.
  6. Slice thin strips of butter or margarine and try to coat the surface with the butter or margarine.
  7. Put into heated oven for about 30 minutes, or until the top is a golden brown.

Best to eat when cooled!

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A Simple Lenten Chocolate Mocha Cake

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A Simple Lenten Chocolate Mocha Cake

INGREDIENTS
3 cups flour (minus 3 tablespoons)
1 tsp salt
1 cup oil
2 tbsp vinegar
2 cups sugar
2 tsp baking soda
1/2 cup cocoa (baking cocoa is best)
2 cups cold strong coffee
1 tbsp vanilla
1 sifter
1 9x13 greased and floured pan
1 mixer
1 bowl

TO MAKE

  1. Make 2 cups strong coffee and set to cool if it's hot. (freezer works well =] )
  2. Pre-heat oven to 350-degrees.
  3. Sift cocoa, flour, salt, sugar, and baking soda.
  4. Add coffee, oil, vinegar, and vanilla. Beat until smooth with a mixer.
  5. Pour into a pan and insert into heated oven.
  6. Bake for 40 minutes or until a toothpick comes out clean.
  7. Let cool then top with powdered sugar, frosting, or coolwhip.
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Dr. Turi's Lentil Soup for the Great Lent

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Dr. Turi's Lentil Soup for the Great Lent

"This recipe can be made in three different flavours, Middle Eastern, Italian and Indian, simply by changing the spices. Try them all (at different times, of course)." (Dr. Turi)

1 tbsp vegetable oil

1 large onion, diced finely

1 large clove garlic, crushed

3 large stalks celery, sliced

3 carrots, peeled and sliced

1 red pepper, diced

1 1/2 cups red or green lentils, cleaned and rinsed

1/2 cup Quinoa, rinsed for 3 minutes in flowing water then drained

2 cans diced tomatoes with juice

1 tomato can water or V8

1 tbsp. lemon juice

fresh parsley

Pick a Seasoning Style from one of the following:

a) Middle Eastern Style:

1 tbsp. Lebanese "Meat Spice" - mixture of cumin, pepper, ginger, cinnamon, cardamom, cloves, nutmeg, lime leaf, & galingal. (Buy this at a Middle Eastern food store.)

b) Italian Style:

For an Italian flavour, omit the Lebanese Meat Spice and add 1 tsp. dried oregano, 1 tsp. dried basil and a bay leaf.

3) Indian Style:

For an Indian flavour, omit the Lebanese Meat Spice and add 1 tsp. curry powder, 1 tsp. Garam Masala and 1/2 tsp. dried chillies.

Sauté onion and garlic until soft.

Add celery, red pepper and carrot.

Sauté 3 minutes.

Add lentils, tomatoes & water or V8.

Cook over medium

low heat until lentils are nearly done.

Add lemon, parsley and spices.

Cook until lentils are tender.

Adjust liquid if required by adding water. Adjust seasoning, salt and pepper to taste. Serve with pita bread, rice or pappadums.

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The Secret to Tofu is......

Post by 尼古拉前执事 »

The Secret to Tofu is......

There is No Secret!

Quite Simply, it's just has NO TASTE!!!

But it is Cheap, Very Nutritious and has a Super fast prep time!

The fact that it has No Taste means that all the taste must come from the sauce.

Wherefore if ye sauce shalt be good, in like manner so shalt ye Tofu also be.

Tofu Stirfry: Quick & Easy

--heat wok [or skillet, frying pan, sauce pan, etc.]

--add sufficient vegetable cooking oil (not olive oil)

--add

half teaspoon of finely chopped garlic

half teaspoon of finely chopped ginger root [fresh, not powder]

some scallions or onion (optional)

--stir fry for a few Seconds on high heat

--add a Vegetable:

e.g.

--green beans chopped into thirds

--bok choy, chopped into bite sizes [the leaves can be large as they shrink a lot]

--chinese cabbage [aka, Napa, etc.] chopped into bite sizes

--bean sprouts

--even regular cabbage [chopped up]

--when the vegetables are partly done, add 1 or 2 bricks of Tofu [you can break each brick into quarters (to create maximum surface upon which the sauce will adhere). You can do this in the wok itself whilst you are stir frying [to save time].

--stir fry until the vegetables are done. (They are done with the leaves are just wilted and way before the vegetable looses its crunchiness.)

--salt & (white) pepper if you are a keener (cf. supra)

--throw on the Sauce for a few seconds (cf. infra)

--Serve! (with e.g. plain steamed rice)

A Soy Sauce Sauce:

mix

1 tablespoon of flour (or cornstarch if you are a keener)

1 teaspoon of sugar

1 tablespoon of soy sauce or oyster flavour sauce

3 tablespoons of water

NB:

  1. Stir-frys should not be watery or soggy. Do not add liquid sauce until the very end.

Hint: make sure: the Wok is Very Hot [just smoking]; there is sufficient oil for cooking (the idea is that the original peasant recipe comes from a culture where there is little firewood, hence the fire heats the oil and the oil does the actual cooking); there is sufficient "pan-surface" relative to material to be cooked (if necessary, cook the stuff in shifts and combine when all are cooked).

  1. If you want Cheap Tofu & good quality & fresh, try Chinatown instead of yuppie-type supermarkets. Look for a large coffee tin of Tofu in water. Pour off the water into a bucket provided for that purpose and bring to cashier. At home, every several days, change the water & the Tofu will keep for a long time (I was going to say "becomes indestructible (but in a good way)" but somehow that didn't quite sound as appetizing as I at first thought.

If it is a "Mitigated" Fast day. You might consider using the Deep Fried Tofu. It's easier just to buy it. I tried doing it myself; but it turned out to take WAY more than the few minutes I had assumed it would....

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