St. Paul Lenten “Cookbook”
A collection of tried-and-true fasting recipes used by the faithful of members of our community.
If you have any recipe recommendations, email us here: info@stpaulorthodox.org
Lenten Breakfast
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Baked Oatmeal with Blueberries & Bananas
Servings: 6
Ingredients:
2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 1/2 cup blueberries (OR 1 ¼ c chopped Apple, & ¼ c. blueberries)
2 T. honey (or agave)
1 cup uncooked quick oats
1/4 cup chopped walnuts or pecans-optional
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
½ cup nondairy milk (OR 1 c if oatmeal is not soaked)
1 T. flax seeds blended w/ ¼ c. water (or ground flax mixed w/water)
1 tsp vanilla extract
Instructions:
Preheat the oven to 400° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Soak oatmeal in water overnight. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon and cover with foil. Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, flax seeds & water, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Submitted by Maria Deiter
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Favorite Gluten-Free Pancakes
Ingredients:
1 C. Rice flour
1 C. oat flour
2 tsp. Baking powder
½ tsp. Salt
1 C. non-dairy milk or water
2 T. agave syrup
2 tsp. Vanilla extract
1 tablespoon oil
1/8 tsp. Nutmeg and ¼ tsp. Cardamom or 1 tsp. Cinnamon
2 ripe bannans
Instructions:
Mix dry ingrediants. Whirl wet ingredients in the blender (or hand mash bananas and mix) and add to dry ingrediants. Cook and grittle 300-325 degrees two minutes per side.
Submitted by Maria Deiter
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Gluten-Free Blender Pancakes
I’ve been making this style of pancakes for years (with many variations) and they’re one of my favorites. Not just for flavor, but also nutritional value. I love them because you begin with whole grains which you soak overnight (beginning the germination process- which increases nutrition and digestibility, and the soaking process also gets rid of any antinutrients naturally present in grains- like phytates). Then it is super easy the next day to drain the grains, add with water and other ingredients to a blender and whip them up. I also like the convenience of pouring the batter directly from the blender container onto the skillet- what could be handier?! The sesame seeds add extra nutritional value- particularly calcium.
Ingredients:
1 1/4 cup brown rice
3/4 cup whole millet*
3 Tbsp. sesame seeds
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1 3/4 – 2 cups water (or non-dairy milk)
3 Tbsp. ground flax
1 Tbsp. honey, agave or maple syrup
1 tsp. apple cider vinegar
3/4- 1 tsp. sea salt
2 tsp. baking powder
1 banana or chopped apple
Soak brown rice, millet and sesame seeds in a bowl with water and 2 Tbsp. of apple cider vinegar added for at least 8 hours (overnight works well). Drain the grains and seeds and then add to a blender with the rest of the ingredients, except for baking powder. Process until smooth. Add baking powder and blend briefly. Pour batter onto a medium hot skillet and cook for a couple of minutes on each side.
*try other grains in place of millet- like raw buckwheat groats or quinoa. Mark and Maria like to use ½ c Buckwheat and ¼ c. millet
Makes about 3 dozen 4″ pancakes.
www.simplynaturalhealth.com/recipeblog
Submitted by Maria Deiter
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High-Protein Oat Waffles
Ingredients:
1-15oz can rinsed or 2 cups of cooked white beans (great Northern, cannelloni, white kidney)
3 cups water
2 ½-3 cups old fashioned oats (not quick)
1 Tbsp ground flax seed
½ tsp. salt
2 tsp. vanilla
1 ½ Tbsp. baking powder
1 Tbsp. honey (optional)
Instructions:
Place all ingredients in Vitamix or other blender and blend until smooth.
Pour into large bowl. Mix up another batch(s) in Vita-Mix to make extra to freeze. The batter will thicken as it sits. Add water if needed for right consistency. If batter is too runny pour some back into blender with some oats and reblend. Use ½ - ¾ cup of batter into waffle iron depending on size of iron.
Submitted by Maria Deiter
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Simple Vegan Pancakes
The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl, the recipe can easily doubled, tripled or even quadrupled.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Course: BreakfastCuisine: American Servings: 3 servings Calories: 380kcal Author: Nora Taylor
Ingredients
1 1/2 cups all purpose flour *see notes for options
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup soy milk *or use almond, oat or coconut milk
1/2 cup water
2 tablespoons canola oil *may omit for oil free
Instructions
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.
Notes
Flour options: For a whole grain option, use whole wheat pastry flour or spelt flour. To make gluten free pancakes, substitute a quality gluten free flour for the regular flour. I have had good luck with Bob's Red Mill 1:1 Flour.
For oil free pancakes, omit the oil and substitute more non-dairy milk. May also use melted coconut oil, avocado oil, olive oil or melted vegan butter.
Variations: Fold into the batter 1 cup of dairy free chocolate chips for chocolate chip pancakes. Or 1 cup of fresh blueberries for blueberry pancakes.
Storing pancakes: Leftover pancakes will keep in the refrigerator for up to 5 days or they can be frozen for months. Re-warm wrapped in paper towels in the microwave until warm, or use the toaster oven.
Nutritional information is an estimate only. 1 serving is about 2-3 pancakes, depending on how large you make them.
https://www.noracooks.com/vegan-pancakes/
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Lenten Appetizers & Sides
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Best Ever Mushroom Gravy
Ingredients
2 large shallots, diced small
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried sage
1/2 cup dry white wine, or 2 Tbsp lemon juice
3 cups cauliflower florets, steamed and puréed
2 cups low-sodium vegetable broth
1/2 tsp salt
Black pepper to taste
2 Tbsp nutritional yeast
Instructions
1. Sauté the shallots and mushroom over medium heat for 5 to 6 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
2. Add the garlic, thyme, sage, and rosemary, and cook for another minute.
3. Add the white wine* and cook until the wine is reduced by half, about 3 minutes.
4. Add the cauliflower purée, vegetable broth, sea salt, black pepper, and nutritional yeast.
5. Whisk well and cook over medium heat for 10 minutes until the gravy thickens some.
*If using lemon juice instead of white wine, you do not need to reduce the sauce.
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Caramelized Onion & Tomato Risotto
This creamy vegan tomato risotto is bursting with sweet and savory flavors from juicy roasted tomatoes, caramelized onions and a touch of thyme.
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Ingredients
1 tablespoon plus 1 teaspoon olive oil, divided
1 pound yellow onions thinly sliced
1 teaspoon organic granulated sugar
2 pounds on the vine tomatoes halved (or a 15 ounce can of tomatoes)
3 garlic cloves, minced
1 cup dry white wine
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 ½ cups Arborio rice
3-4 cups vegetable broth, warmed
½ cup full-fat coconut milk
Salt to taste
½ teaspoon black pepper, or to taste
Instructions
Coat the bottom of a large pot with 1 tablespoon of olive oil and place over medium-low heat.
Add the onion and toss a few times to coat the onions with oil.
After 20 or 30 minutes the onions should begin to soften up and darken (if not, turn up the heat just a smidge). Stir in the sugar at this point.
Continue to cook until the onions are very soft and brown, about 30 minutes more, stirring occasionally.
While the onions caramelize, prepare the tomatoes (unless using canned). Preheat the oven to 400°.
Rub the tomato halves with 1 teaspoon of olive oil and arrange them in an oven safe skillet or roasting pan.
Roast the tomatoes until the skins become wrinkly and blistered, about 25 minutes.
Remove the tomatoes from the oven and allow them to cool for a bit.
When the tomatoes are cool enough to handle, remove the seeds and peels, then coarsely chop the tomatoes. Retain any juices that form in the pan while they roast.
When the onions are caramelized, turn the heat up to medium and add the garlic. Sauté for about 1 minute, until very fragrant.
Stir in the wine, tomatoes, tomato paste and thyme. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the mixture to cook for about 5 minutes, until the liquid reduces by about a third.
Stir the rice into the pot. Allow the mixture to simmer, stirring frequently, until most of the remaining liquid has been absorbed by the rice.
Begin adding the broth, about ½ cup at a time, and allowing the mixture to simmer until most of the liquid as been absorbed before making the next addition. Stir the mixture frequently during this process and continue until you've added between 3 and 4 cups of broth and the rice is tender, for about 20 minutes.
Stir in the coconut milk and allow the mixture to simmer for 2 or 3 minutes more, until the sauce is thick and creamy.
Remove the pot from heat and season with salt and pepper.
Divide onto plates and serve.
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Quinoa-Shrimp Side Dish
Ingredients:
¾ C. uncooked Quinoa –bring to boil w/double amount of water and simmer 15min.
1 leek
½ red bell pepper
¼ t. Curry powder
¼-1/2 t. Herb-a-mare (natural season salt)
Garlic powder-optional
½ lb frozen peas
Rosemary fresh chopped
Cilantro fresh chopped
Parsley fresh chopped
Juice of one lemon-fresh squeezed
OPTIONAL - Sm. or med. Shrimp-fully cooked w/season salt and or curry powder and olive oil
Instructions
Water Sauté leek and red pepper in 2 T water, add Herb-a-mere, garlic and curry power, (and dried rosemary if you don’t have fresh). Rinse frozen peas under hot water to thaw and add to sautéed veggies. Cook only lightly, peas should still be bright green. In large bowl combine cooked quinoa, sautéed veggies, fresh chopped herbs, and lemon juice. Top with shrimp if desired and Enjoy!
Submitted by Maria Deiter
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Lenten Soups, Salads, & Dressings
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Maria’s Lenten Stew Recipe: Butternut, Sweet Potato & Red Lentil Stew
Makes 11 cups
Ingredients for the stew:
1 medium onion, diced (about 2 cups/280 g)
3 to 4 large garlic cloves, minced
3 cups (400 g) peeled, seeded, and diced butternut squash*
1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)*
3 cups (750 mL) low-sodium vegetable broth
1 (14-ounce/398 mL) can diced tomatoes
1 (14-ounce/398 mL) can coconut milk
1/2 cup (100 g) dried red lentils, rinsed**
3 tablespoons (45 mL) tomato paste
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper, or more if you like heat
Fine sea salt, to taste (I use 1 1/2 tsps)
Freshly ground black pepper, to taste
3 teaspoons (15 mL) apple cider vinegar, or to taste
1 bunch chard, stemmed and finely chopped***
Optional accompaniments:
Fresh cilantro or parsley, minced
Cooked rice
Garlic powder and chili powder
Directions:
To a large pot, add 1/2 cup vegetable broth, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened. Add 1/2 cup additional broth if needed.
Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
Add the broth, diced tomatoes (with juices), canned coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-shy, feel free to add half the amount to start and increase from there after cooking, to taste.) Stir well to combine.
Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender. Reduce the heat if necessary.
Add the apple cider vinegar to taste. Adjust the other seasonings if desired.
Important but “Optional” step: Using a handheld immersion blender, blend the stew for only 2 to 3 seconds (any more and you’ll blend too much of the veggies). This thickens the broth.
Stir in the chard, and cook for another couple minutes until the greens are wilted.
Scoop some cooked rice onto the bottom of a bowl and then ladle the stew overtop. Garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired.
Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.
Notes:
* Make sure to dice the squash and potato very small (about the size of almonds), as this will expedite cooking.
** You can swap the red lentils for 1 (14-ounce/398 mL) can chickpeas (drained and rinsed).
*** You can swap the chard for 5 ounces of baby spinach or a bunch of kale (stemmed). I recommend chopping the greens into small bite-size pieces for easier eating.
Submitted by Maria Loomis
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“Sushi” Salad
Instructions:
Prepare 2 C. Sushi Rice cooked according to package directions
Mix together until salt disolves (warm if necessary):
½ C. Rice Vinagar
¼ C. Maple Syrup, Agava Syrup, or sweetner of choice
1 ½ to 2 tsp. Salt
Stir mixture into warm rice and allow rice to cool before adding the following:
1 med. Cucumber finely chopped
1 Carrot grated
2 avocados chopped (stir in last)
4 sheets nori paper – roll sheets and snip in small triangles with scissors
Optional: Add 1-2 T. Ginger juice. I use Organic Sushi Ginger from the brand, the ginger people.
Submitted by Maria Deiter
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Ranch Dressing
Using sunflower seeds as the primary ingredient, this dressing provides a nice healthy dairy-free alternative to traditional ranch dressing. The sunflower seeds are soaked for a while before being blended with the other ingredients. This increases their nutritional value and digestibility. Anytime nuts, seeds, grains, etc. are soaked prior to use in recipe the seeds begin germinating, which changes the nutritional profile of the food. They go from being a raw food to a living food and are incredibly more beneficial to our bodies. Add more garlic if you prefer a zippier ranch dressing.
PREP: Presoak sunflower seeds for at least 2 hours.
Ingredients:
1/2 cup sunflower seeds
½ - 3/4 cup water
Juice of 2 lemons (about 1/3- ½ cup)
1 Tbsp. flax oil, optional
1 Tbsp. tahini
¾ tsp. basil
½ tsp. oregano
½ tsp. thyme
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. sea salt, optional
Instructions:
Blend sunflower seeds and lemon with water in right column. When smooth, gently blend in oil and herbs. This dressing is best if made ahead, so the herbs are allowed time to contribute their flavor.
From: Simplynaturalhealth.com
Submitted by Maria Deiter
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Tahini Dressing
Yield – 1 ½ to 2 cups
Ingredients
1/3 - 2/3 cup water
½ cup fresh lemon juice
1/4 cup tahini
1/4 cup maple syrup or honey or 4-8 dates pitted
1/4 cup Dijon mustard
1-2 tsp. garlic powder
1 Tbsp. fresh chopped parsley, or 1 t. dried parsley opt.
dash of cayenne pepper
Salt to taste
Instructions
Place all ingredients in a blender and puree until smooth.
Once the dressing is chilled it may become thicker. Mix in a little more water if you like a thinner consistency.
Submitted by Maria Deiter
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Lenten Main Courses
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Creamy Beans & Greens
Steam in skillet, or pot:
3/4 lb. greens (Power greens: kale, spinach, chard)
Optional: Add dried onion flakes, leeks, or onion
When the greens are steamed, add:
1/4 cup tahini
1/4 cup nutritional yeast
Juice 1/2 lemon (2 Tbsp.)
1 1/2 tsp. garlic powder (or use fresh)
1 tsp. herbamare or salt
Black pepper
1-2 cans of white beans (or for extra flavor cook from scratch in a crockpot
Creamy and delicious!
Submitted by Maria Deiter
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Creamy One-Pot Pasta
Saute:
1 onion
3 cloves of garlic
Add:
2 Tbsp. tomato paste
2 Cups tomatoes
Salt and pepper
2 1/2 cups vegetable broth
2 1/2 cups non-dairy milk
16 oz. pasta
Simmer for 10 minutes
Then add:
5 oz. spinach
1/3 cup nutritional yeast
Submitted by Maria Deiter
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Ethiopian Chickpea Wat
Ingredients:
2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 carrot, finely chopped
1 potato, peeled and chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 tablespoon tomato paste
1 cup chickpeas, drained and rinsed
1 1/2 cups water
1 cup frozen peas, thawed
Instructions:
Heat the oil in a large pot over medium heat (I just water saute to avoid oil). Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.
Submitted by Maria Deiter
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Gingered Bok Choy and Tofu Stir Fry
Ingredients:
3 tablespoons soy sauce
2 tablespoons fresh lemon or lime juice
1 tablespoon ginger root, minced
1 block (14 ounces) firm or extra-firm tofu 2 tablespoons olive oil
1 head bok choy or 3-4 baby bok choy
1⁄2 teaspoon sugar
1⁄2 teaspoon sesame oil
Instructions:
In shallow pan, whisk together soy sauce, lemon or lime juice, and ginger. Cut tofu into cubes and marinate for at least 1 hour. Drain, reserving marinade.
In a large skillet or wok, sauté tofu in olive oil for 3–4 minutes. Carefully add reserved marinade, bok choy, and sugar, stirring well to combine. Cook, stirring, for 3–4 more minutes, or until bok choy is done.
Drizzle with sesame oil, and serve over rice.
Submitted by Maria Deiter
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Macaroni and No Cheese
This cheese-alternative sauce is butternut squash and cashew based, which gives it a slightly sweet flavor and makes it a kid-friendly recipe. Although the recipe calls for peas, you could add broccoli, spinach, mushrooms, or any veggies of your choice.
Prep: 20 mins Cook: 40 mins Yield: 6 servings
Ingredients
1 cup cooked butternut squash
¼ cup raw cashews
1 ½ cups plant-based milk
2 Tbsp cornstarch
¼ cup nutritional yeast flakes
2 Tbsp Dijon mustard
¾ tsp garlic powder
1 ½ tsp lemon juice
½ tsp sea salt
¼ tsp black pepper
12 oz macaroni noodles (brown rice or whole wheat)
1 cup peas, frozen or fresh
½ cup whole grain bread crumbs
½ tsp smoked paprika (optional garnish)
Instructions
1. Preheat oven to 350 degrees F.
2. Place the cooked butternut squash, cashews, milk, cornstarch, nutritional yeast flakes, Dijon mustard, garlic powder, lemon juice, salt, and pepper in a high-powered blender. Blend until smooth and creamy.
3. Transfer to a saucepan and cook over medium heat. Whisk until thickened. If you prefer a thinner sauce, add a bit of water.
4. Cook pasta noodles according to package directions.
5. Combine the pasta noodles, sauce, and peas in a casserole dish, and sprinkle with the bread crumbs and optional smoked paprika.
6. Bake uncovered for ~20 minutes, or until golden brown and bubbly.’
Cooking Tips
1. For a nut-free option, replace cashews with ¼ cup rolled oats or ½ cup hemp seeds.
2. Using frozen butternut squash is a huge time saver.
3. Try substituting 1 cup cooked sweet potato for the butternut squash.
4. It’s a good idea to soak your cashews for a few hours and rinse them if you do not have a high-powered blender such as a Vitamix. This will help give you creamier results.
5. You can add other vegetables such as spinach or broccoli.
6. Try adding a Mexican spice blend to the sauce along with green chiles and red kidney beans to the macaroni for a chili mac dish.
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Mom’s Bean Burgers
Ingredients:
4 cups grated carrots
2 cups sunflower seeds
1 cup minced onion
2 cups pinto bean, somewhat mashed
2 cups black beans, somewhat mashed
1/4 cup ketchup
1/4 cup tamari sauce
2 Tbsp. Dijon mustard
2 cups old fashioned oats
1 cup pizza sauce
1 tsp. ground cumin
1 1/2 tsp, chile powder
2 cloves garlic, finely chopped
Instructions:
Mix all ingredients together thoroughly in large bowl. Shape into patties using 1/3 cup measure.
Brown on griddle using medium heat until golden brown, about 4-5 minutes on each side.
Submitted by Maria Deiter
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Oat-Nut Burgers
Makes 9-10 patties
Ingredients:
2 cups rolled oats
1 cup finely chopped walnuts or sunflower seeds
2 cups water or low-fat, plain soy milk (I always use water)
1 medium onion, finely chopped
1 Tbsp. soy sauce/Braggs Liquid Aminos
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. dried sage
½ tsp. dried thyme
½ tsp. dried marjoram
Optional: more salt
Instructions:
Mix all ingredients together. Let rest for 20-30 minutes. Use a ¼ or 1/3 measuring cup to make patties without getting your hands messy. Put on to super parchment paper or spray a cookie sheet to keep from sticking. Bake at 325 for 20 min. and then flip and bake for 20 more minutes. These freeze very well for a quick meal.
Submitted by Maria Deiter
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Plant-Based Creamy Cauliflower Broccoli Casserole
Ingredients
Cheese sauce:
3 cups finally diced russet potatoes (about one medium potato)
Half cup finely diced red bell pepper
One small yellow onion, diced (about 1/4 cup)
1/4 cup raw cashews
1/4 cup tahini
Juice from one lemon
1/4 cup nutritional yeast
1/4 cup arrowroot powder, or tapioca starch
Sea salt to taste
Casserole
3 cups of steamed broccoli
3 cups steamed cauliflower
2 cups cooked brown rice
4 cups bread bits
Method:
To make the cheese sauce:
Combine the potato, red bell pepper, onion, and cashews in a small saucepan and cover with water.
Bring the water to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes.
Green vegetables, reserving one and ahalf cups of the cooking water.
Combine the potato mixture, reserved cooking water, turkey, lemon juice, nutritional yeast, every powder or tapioca starch, and sea salt in a blender.
Process on high until everything is smooth and creamy, about three minutes.
Combine vegetables and rice, and add 3/4 of the cheese mixture. Stir.
Pour the mixture into a baking dish. Bake at 350°F for 20 to 25 minutes.
Meanwhile ,pour the remaining cheese over the bread bits and combine.
Remove the bake from the oven add the bread mixture to the top. Bake until bread becomes crispy.
Remove from oven and enjoy!
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Potato and Cauliflower Curry (Aloo Gobi)
Makes 6 servings
For a hotter curry, increase the amount of cayenne.
Ingredients:
1 onion, diced or thinly sliced
2 medium potatoes, diced (3–4 cups)
1/2 head cauliflower, broken or cut into bite-size florets (3–4 cups)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8–1/4 teaspoon cayenne pepper-I put in just a dash or two for my gut’s sake and then put red pepper on the side
1 15-ounce can diced tomatoes, or 1 1/2 cups freshly chopped tomatoes
1/2 teaspoon salt
Instructions:
Heat 1/2 cup water in a large pot. Add onion and cook over medium-high heat, stirring occasionally, until onion begins to soften, about 3 minutes. Reduce heat to medium. Add potatoes and cauliflower. Continue cooking, stirring often, about 5 minutes. Add water, 1/4 cup at a time, if needed to prevent sticking.
Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in a dry skillet over medium heat, stirring constantly, about 2 minutes. Add to vegetables along with tomatoes, apple juice concentrate if making variation, and salt. Stir to mix, then cover and simmer until flavors are blended, about 20 minutes.
Variation: For a sweeter curry, add 1/2 cup golden raisins with tomatoes, apple juice concentrate, and salt.
The flavors in this curry are great the next day. Transfer leftovers to a dish, let cool, cover, and refrigerate for up to three days.
Submitted by Maria Deiter
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Spinach and Mushroom Tofu Quiche
Ingredients:
1 (9inch) potato crust-see recipe below-optional
1 lb frozen spinach, thawed and squeezed, or broccoli
1 onion chopped or green onions
½ sweet red pepper, chopped
8 oz sliced mushrooms
1 pound firm tofu, drained
½ non-dairy milk or water
1-2 teaspoons Dijon mustard
2 tablespoons nutritional yeast
1 tablespoon Ume plum vinegar, optional
½ teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon nutmeg
1/8 - ¼ teaspoon red pepper accord. to taste
Black pepper to taste
1 tablespoon dried parsley
Optional: very thinly sliced tomato
Instructions:
Sautee onions, mushrooms, peppers and spinach in a little water.
In blender combine remaining ingredients and process until smooth. Combine with veggie mixture and pour over crust. Optional: Garnish top with very thinly sliced tomato if desired.
Bake in a 400 degree oven for 35-40 minutes. Allow to stand for 5 minutes before cutting.
Optional:
Potato Crust – the above quiche can be made with or without the potato crust.
1 tablespoon oil
3 cups coarsely shredded raw potato
Seasonings ¼ teaspoon each: marjoram, thyme, basil, dill, parsley, oregano
Mix in 9 inch pie pan and press evenly into pie crust shape. Bake at 425 degrees for 15 minutes until just beginning to brown.
This quiche was developed based on about three different recipes and uses my mom’s potato crust that she made sometimes when I was a kid. Our family loves breakfast and this dish has become our favorite for special occasions!
Submitted by Maria Deiter
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Vegan Red Lentil Curry
This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients!
Prep Time:
10 MINS
Cook Time:
35 MINS
Total Time:
45 MINS
Serving size:
4
INGREDIENTS
1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
4 cloves garlic, minced
2 inch piece of fresh ginger, peeled and minced or grated
1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
1-2 serrano peppers, diced (see recipe note below on spice level)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
2 teaspoons curry powder
1 teaspoon garam masala
Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
Freshly cracked black pepper to taste
1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
2 cups (480 mL) low-sodium vegetable broth
1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
1 (13.5-ounce/400 mL) can full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
1/2 a small lemon, juiced
1/2 cup (~8g) fresh cilantro, roughly chopped
For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan
INSTRUCTIONS
Rinse the lentils in cold water until the water runs clear.
Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.
NOTES
If you can’t tolerate spicy food whatsoever, you can omit the chili peppers. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds), and if you really like things on the spicy side, use two Serrano peppers (with seeds intact).
Lenten Baked Goods
Recipes here
Lenten Desserts
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Presbytera Vicki's Lenten Lemon Cake
Ingredients:
3 1/3 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
3/4 cup (melted) coconut or vegetable oil
2 cups cold water
1 cup of powdered sugar
1 tbsp (or more) of lemon juice
Instructions:
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 x 13 inch baking pan.
Bake at 350 degrees 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.
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Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites
(gluten-free with vegan and dairy-free options)
Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far!* I don’t know if they really classify as cookies so I’ll go with cookie dough bites.
And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.
Ingredients
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
1 teaspoon baking powder3
a pinch of salt if your peanut butter doesn't have salt in it
1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)
Directions
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Notes
My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
(https://www.texanerin.com/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites/)