Lenten Recipes
Lenten Recipes:
https://www.allrecipes.com/gallery/greek-lenten-recipes/
https://www.sthermanmpls.org/favorite_lenten_recipes
https://www.stseraphimboise.org/recipes
https://orthodoxfastingrecipes.wordpress.com/2010/03/06/fasting-vegan-banana-bread/
Slow-Roasted Tomato Sauce
1 pound, 6 ounces cherry tomatoes
3 cloves garlic, smashed
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt
1. Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
2. Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing. CROCKPOT RED CURRY LENTILS
INGREDIENTS:
4 cups regular brown lentils (I used maasor lentils this time)
2 onions, diced
4 cloves garlic, minced
1 tablespoon minced ginger
4 tablespoons butter (optional)
5 tablespoons red curry paste
1 tablespoon garam masala
1½ teaspoon turmeric
2 teaspoon sugar
a few good shakes of cayenne pepper
2 cans tomato puree (29 ounces each)
1 teaspoon salt plus more to taste
½ cup coconut milk or cream
cilantro for garnishing
rice for serving
INSTRUCTIONS
1. Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.
2.Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.
3.Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy you want your lentils to be. For me, 1½ cans of tomato puree plus the two cans of water was perfect. Taste and season with salt. Lentils will be soft when they are done cooking. Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread. Cabbage Soup
Ingredients:
• 2 large yellow or white onions
• 1 or 2 garlic cloves or more if desired
• 2 peppers (yellow, red, or green – pick your favorite!)
• 1 or 2 cans of tomatoes (diced or whole)
• 3 carrots
• 1 container (10 oz. or so) mushrooms
• 1 bunch of celery
• 1 bunch of asparagus
• 1 zucchini
• 1 yellow squash
• ¾ cup of pearled barley
½ Head of Cabbage
1 48 zo can Low Sodium V8 Juice (Optional)
12 cups of water
Recipe Directions:
Slice or dice onions with garlic, put in a very large pot. Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too. Use about 12 cups of water (or 8 cups and the 48 oz of Low Sodium V8 juice), cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender. Cucumber Avocado Salad
This Cucumber Avocado Salad has the most delicious spicy crispy chickpeas in them! A nutritionally balanced salad to take to work for lunch or enjoy for dinner (preferably outside and with friends)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 388 kcal
Ingredients
2 tsp smoked paprika
1/2 tsp thyme
1/2 tsp dried onion
1/2 tsp garlic salt
1/2 tsp chili flakes
pepper optional
2 dollops avocado oil
1 cup cooked chickpeas
1 English cucumber
1 yellow bell pepper
1/4 cup chopped cilantro
1 avocado
1 Tbsp olive oil
sea salt
pepper
lime juice
Instructions
Preheat oven to 400F. Add all spices to a bowl and whisk, then add avocado oil and mix well until creamy. Add cooked chickpeas to spice mix and coat well. The coated chickpeas go into the preheated oven on a baking sheet for 20 minutes. Wash and dice cucumber, bell pepper, cilantro. Deseed, peel and dice avocado and add all to a large mixing bowl. Once chickpeas have cooled down you can add to salad and season with olive oil, sea salt, pepper and lime juice to taste. Anti-Aging Salad from Doug and Stacey
2 chopped beets
4 chopped carrots
2 green apples chopped
2 cups chopped kale
parsley (or cilantro)
sunflower seeds
1/2 cup raisins
seeds from 1 pomegranate
2 juiced lemons
2 TBS maple syrup
Mix all the bold ingredients, then add lemon juice. Mix in maple syrup
Gulasz Wegetariański (Polish Vegetarian/Vegan Goulash)
Ingredients
vegetable oil, as needed
6 carrots, peeled and sliced diagonally, no more than 1/4 inch thick
1 sweet potato, peeled and cut into wedges 3 inches x 1/4 inch
4 onions, sliced
2 bell peppers, any color, sliced
1/4 cup tomato paste
1/2 cup red w**e
2 – 4 cups vegetable broth, enough to cover the veggies
2 tablespoons paprika
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
5 juniper berries and/or 5 allspice berries
2 tablespoons Wondra flour
Instructions
In a Dutch oven, saute carrots, sweet potato, onions, and bell pepper in a little oil until they begin to brown
Add tomato paste, red w**e, vegetable broth, paprika, garlic, thyme, salt, pepper, juniper and/or allspice berries
Bring to a boil, reduce heat and simmer, covered for 20 – 30 minutes, until the vegetables are tender
Sprinkle in Wondra flour to thicken the broth
https://polishhousewife.com/gulasz-wegetarianski-polish-vegetarian-vegan-goulash/?fbclid=IwAR3g6T8GAVBaWT_iYBgVKm_0WE0QaqoHGev4N04c7fI0O6ajEktKKYI_80k
Spinach and Rice (Spanakorizo)
Prep Time: 5 mins. Cook Time: 45 mins. Total Time: 50 mins
Ingredients
â…“ cup olive oil
2 onions, chopped
2 pounds fresh spinach, rinsed and stemmed
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon dried dill w**d
1 teaspoon dried parsley
salt and pepper to taste
½ cup uncooked white rice
Directions
Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary. Briam (Greek Baked Zucchini and Potatoes)
Prep Time: 30 mins. Cook Time: 1 hr 30 mins. Total Time: 2 hrs
Ingredients
2 pounds potatoes, peeled and thinly sliced
4 medium zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, puréed
½ cup extra-virgin olive oil
2 tablespoons chopped fresh parsley (Optional)
sea salt and freshly ground black pepper to taste
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes). Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated. Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more. Recipe Tip
Add up to 1/4 cup of water if the vegetables are too dry after the first hour of baking. Don't add too much liquid, however, as there should be no water left at the end of baking. Cool Briam slightly before serving or serve at room temperature. Cook's Note:
You can purée the tomatoes by cutting them in half and grating them on a large box grater, leaving the skin behind. This might seem like a lot of time in the oven, but trust me. The bulk of the flavor is derived from this, and you definitely want some nice crusty and charred edges on your vegetables for maximum flavor. Don't be afraid of salt and pepper with this dish. Be liberal for best results. Start as you normally would, and you can always add more seasoning when you check after the 1-hour mark. Vegan Sweet Potato Brownies. Ingredients:
1 large sweet potato
1/2 cup almond flour
1/2 cup cocoa powder
1/2 cup maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
Optional: vegan chocolate chips, chopped nuts
Instructions:
Preheat your oven to 350°F (180°C) and line a baking dish with parchment paper. Peel and chop the sweet potato into small pieces, then steam or boil until soft. Mash the sweet potato in a bowl until smooth. Add the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt to the bowl with the sweet potato. Mix well until smooth. Fold in the chocolate chips or chopped nuts, if using. Pour the mixture into the prepared baking dish and smooth out the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool in the pan for at least 10 minutes before cutting and serving. Lemon Cake
3â…“ cups flour
2 tsp. baking soda
1 tsp. salt
2 cups sugar
2 Tbsp. white vinegar
1 Tbsp. lemon juice
1 Tbsp. vanilla
1 tsp. lemon oil or lemon zest
Âľ cup (melted) coconut or vegetable oil
2 cups cold water
1 cup powdered sugar
1 Tbsp. (or more) of lemon juice
Measure flour, soda, salt, and sugar into large mixing bowl. Add lemon juice, vanilla, lemon oil, vegetable oil and water and mix well. Pour batter into greased 9 × 13 inch baking pan. Bake at 350°F for 45 minutes. When cake is cooled, make a glaze for the top by mixing the powder sugar and lemon juice until the consistency that is wet enough to pour over the cake. Vegan Banana Muffins
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 12
Yield: 1 dozen muffins extra large or 24 regular muffins
Ingredients
3 cups all-purpose flour
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups mashed ripe bananas
1 cup canola oil
1 cup coconut milk
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; stir banana mixture into flour mixture until just combined. Divide batter among the muffin cups, filling each about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.
