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kristinannie
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| Posted: Feb 18 2012 at 4:18pm | IP Logged
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Which recipes are your favorite for Lent? I am asking now since I have decided to start eating vegetarian all the time. I am still going to eat fish and seafood. I would love to hear some of your favorites!
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martinas6
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| Posted: Feb 18 2012 at 5:18pm | IP Logged
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I was just getting ready to post a Lenten recipe here that we are having tonight when I saw your post, good timing with your question! I've been making more bean recipes (we're just about out of meat and we're waiting for a steer to go to slaughter, so I've been trying to get more creative with beans) you must try black bean & sweet potato quesadillas. They're so good! If you google those ingredients you'll find plenty of recipes for it. I basically put cooked back beans, cilantro, lime salt and cooked cubes sweet potatoes in the food processor. Then in the flour tortilla placed that mixture, along with a mixture of sautéed red onion, green pepper & garlic, goat cheese and avocado and placed them in the George Foreman for a few minutes...so, so good (I cubed and baked my sweet potatoes in olive oil, kosher salt, pepper and tarragon for 20 minutes)
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Martina DeRose in IL
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mamaslearning
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| Posted: Feb 20 2012 at 5:36pm | IP Logged
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Tagging this thread to come back to later! We do lots of soup and cheese sandwiches for Lent (potato soups, tomato, potato leek soup is awesome).
I'll be back!
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JodieLyn
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| Posted: Feb 20 2012 at 6:47pm | IP Logged
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oh one of my favorite lenten soups is a cream of broccoli.
and super easy is mac and cheese with broccoli (believe it or not it's the kids favorite!)
since we're starting into lacrosse season we also occationally end up with fish sticks and tater tots 
bean soup, bean burritos are constant favorites.
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mamaslearning
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| Posted: Feb 21 2012 at 7:21am | IP Logged
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Steamed broccoli and fried potatoes - yum!
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elynnmom
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My favorite lentil soup recipe:
Lentil Minestrone
Heat some olive oil in a soup pot. Sauté:
1 Large red onion, chopped
Add and sauté briefly:
3 or so celery stalks, chopped
3 or so carrots, chopped
4 or so garlic cloves, minced
1 bay leaf
Add:
3 sprigs of fresh thyme, or ¼ teaspoon dried
½ cup fresh parsley, or 2tsp. dried
1 ½ cups green lentils, washed
Cook on medium heat until vegetables begin to soften slightly, then add:
10 cups water
28 oz can of chopped tomatoes
Bring to a boil, cover, and simmer for 45 minutes. Stir in:
½ cup small pasta of choice
Some chopped greens (such as kale) - optional
Return to a boil and simmer, uncovered for 15 minutes longer, or until pasta is tender. Turn off heat and add:
2 tablespoons of soy miso (blend with 1 cup of broth in small bowl before adding to pot)
Add extra water to thin soup, if necessary; then season with salt and pepper to taste. Enjoy with some fresh bread!
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stellamaris
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Every Ash Wednesday, I make the delicious Quick Black Bean Soup from Twelve Months of Monastery Soups. Other favorites from this wonderful collection are Cream of Broccoli, Saint Anthony Soup, Polish Pearl Barley Soup, Saint Patrick Irish Cheddar Soup, and Potage Villageois.
This cookbook should be available in most libraries, as it was very popular a few years ago. Almost all of the soups in it are simple, vegetarian soups. Eggs, dairy, and grains are included, as is chicken broth or bouillon cubes. You could substitute vegetable stock. The recipes are presented by month according to seasonal availability of ingredients. It's my Lenten cook's bible!
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kristinannie
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| Posted: Feb 22 2012 at 3:24pm | IP Logged
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We are making a family favorite tonight: Crock pot bean burritos. Here is the recipe!
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Katherine Elizabeth 8 months
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martinas6
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| Posted: Feb 22 2012 at 10:17pm | IP Logged
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kristinannie, what kind of rice did you use for this recipe? looks good, I'm putting it on our menu!
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Martina DeRose in IL
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http://www.mamax9.blogspot.com
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kristinannie
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| Posted: Feb 23 2012 at 9:19am | IP Logged
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I usually use long grain rice, but I also have used jasmine rice and it turned out great. Brown rice also works well, but I usually add a 1/2 cup extra water.
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SallyT
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We've gone the other direction, towards grain-free and dairy-free paleo food, but for for our one Ash Wednesday meal yesterday I did make a really nice cabbage soup which I blogged about here. (you have to scroll down the post for the recipe,so ignore all the meat talk!).
And I've been making, for Fridays, egg-based "muffins" using canned salmon (great source of calcium). I blogged about that recipe in this post -- again, you have to scroll past a lot of what would be kind of irrelevant discussion for a vegetarian, but there it is.
The challenge for me this Lent is to make simple meals *not* using my old stand-bys of legumes, rice, and cheese! After years of semi-vegetarianism, that's a new discipline . . . One of my standby cookbooks has been Jeanne Lemlin's Vegetarian Pleasures, which is now, I think, out of print, though she has several others. She has many wonderful soup and bread recipes which I've always leaned on heavily during Lent. If you can find one of her cookbooks at the library, I'm sure it would be a great resource.
Sally
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Lenten meals
