Fasting Recipes in the Orthodox Church

[Akathist]

In time I hope we can have a good recipe list to help us in planning for fasting days and seasons.

This is a blending of five old threads together so there is duplicates. If someone notices a duplicate recipe, please send me a pm with a link so I can delete it.

Over time I hope to alphabetize the recipes and add links to them here in the OP so that all one would have to do is come to the OP and click on a link.

Please feel free to add recipes to this thead. It is a sticky now but when Lent is over it goes back into the Library but we can add to it anytime there too.

[Theophorus]

PS I forgot to mention soy sauce. Put it in the gravy. :thumbsup:
Yes soy sauce! I had forgotten that it existed. There is hope. :clap:

[vanshan]

Vegetarian Gravy--makes everything (noodles, rice, tofu, etc.) taste better.

Melt a 2-3 tablespoons of non-dairly margerine, or olive oil on oil days, in skillet. Mix in 2 tablespoons of flour until a smooth paste forms. Slowly mix in 1 cup of vegetable broth. Bring to simmer and stir constantly until thickens.


I come from a family where gravy is considered a beverage.
- Erma Bombeck

I didn't fight my way to the top of the food chain to be a vegetarian.
- Anonymous

There are people in the world so hungry, that God cannot appear to them except in the form of bread.
- Mahatma Gandhi

Avoid fruits and nuts. You are what you eat.
- Jim Davis

Food is an important part of a balanced diet.
- Fran Liebowitz

[Mary of Bethany]

LOL! Yesterday I was going through my low-carb cookbook & a Lenten cookbook before I went to buy groceries, and my husband said I needed to write my own cookbook - "Lenten Cookbook for Orthodox Low-Carbers"! My response, was, "yeah, sure - for all 10 of us in the world"! :D

[Prawnik]

Here is a resource for y'all:

http://vegweb.com/

Lotso Lenten recipes to be found, as well as wonders such as the "tofurky". The less said about this, the better.

[Wiffey]

LOL! Yesterday I was going through my low-carb cookbook & a Lenten cookbook before I went to buy groceries, and my husband said I needed to write my own cookbook - "Lenten Cookbook for Orthodox Low-Carbers"! My response, was, "yeah, sure - for all 10 of us in the world"! :DDirections in such a book might look like this: "Go to the bank and withdraw life savings. Then go to seafood counter to purchase lent-approved seafood. This will end up being the approximate cost of GNP of Bolivia."

Low carb Lent seems both difficult and costly!
I wish you luck:wave:

[Momzilla]

Anyone want a recipe for sweet potato burritos? They're yummy, I promise.

[Matrona]

LOL! Yesterday I was going through my low-carb cookbook & a Lenten cookbook before I went to buy groceries, and my husband said I needed to write my own cookbook - "Lenten Cookbook for Orthodox Low-Carbers"! My response, was, "yeah, sure - for all 10 of us in the world"! :DLOL, you've obviously never been to coffee hour at my parish. :wave: A substantial portion, if not all of it, is low-carb, no matter who provides, because so many of us are low-carbing it. And everyone puts Splenda in their coffee. Fast period low-carb coffee hours are rough, but not impossible. :)

[ufonium2]

Speaking of tofurkey, has anyone tried chreese? I had shells and "cheddar chreese" today for lunch and it was actually not the worst macaroni and cheese I've ever tasted. I didn't have to force myself to eat it, which makes it by far the best vegan food substitue I've ever had.

[Momzilla]

it was actually not the worst macaroni and cheese I've ever tasted.

Now there's a ringing endorsement. ;)

[Wiffey]

Yup. Makes me want to run right out to the store and pick me up a box...

[ShiFuBill]

Anyone want a recipe for sweet potato burritos? They're yummy, I promise.

Yes!

[vanshan]

Peanut Sauce:

1/3 cup peanut butter (natural is best)
1 tsp garlic powder
2 tbsp lemon juice
2 tbsp soy sauce
1/3 cup water
ground cayenne pepper to taste
green onions, sliced

Mix all ingredients, except green onions, thoroughly. Heat in microwave 30 seconds. Add green onions Serve on top of noodles, pasta, or even chicken.

I had this yesterday and, in keeping with the spirit of this thread, it didn't make me completely ill.

Basil

[Momzilla]

Here ya go... this makes a lot, so you'll have extra to freeze. Even my non-veggie husband loves this.

1 big can candied yams
2 Tb. oil
1 large onion, chopped
2 cloves garlic, minced (optional)
Hot chili powder to taste (I use at least a Tb.)
1 15 oz. can black beans, drained and rinsed
Water
Salt & pepper to taste, and maybe some tabasco.

Drain the yams and rinse of most off the yucky syrup. Leave some on if you want a stronger sweet flavor in the dish (the sweet/spicy combo is what makes this so yummy). Saute the onions & garlic in the oil until tender. Add chili powder and saute one minute more. Add the yams, smooshing them with a fork or the back of a spoon. Add enough water to make a thick paste. Add the black beans and heat through. Season to taste with salt, pepper, and tabasco.

Serve in flour tortillas with salsa (and, on non-fast days, cheese and sour cream).

You can also make this with fresh sweet potatoes that you boil yourself, but the canned version is a lot quicker, so that's generally what I do.

[xenia]

Tofurky is just awful. Just awful.

::: Xenia shudders at some memories :::

[xenia]

My thoughts on fasting:

I went to a health food store looking for stuff for the fast. As always, I was tempted to by various soy analogs... fake chicken wings, manufactured psueudo-bacon and the like. These things are expensive and seemed to me to take away from the meaning of the fast. It seems to me that the simplest food is the best: rice, beans, bread, tortillas, peanut butter, plain fruit and veggies, water, coffee and tea. And plain soymilk and tofu. Potatoes. Nuts.

Just my opinion!

-Xenia

[vanshan]

I agree with Xenia . . . if it looks like chicken, tastes sort of like chicken, then it's probably tofu . . . er . . . I mean it's somewhat out of the spirit of the fast.

I prefer rice milk to soy milk . . . . and according to something my wife too much soy is bad for us.

Basil

[Prawnik]

My thoughts on fasting:

fake chicken wings, manufactured psueudo-bacon and the like. These things are expensive and seemed to me to take away from the meaning of the fast. It seems to me that the simplest food is the best: rice, beans, bread, tortillas, peanut butter, plain fruit and veggies, water, coffee and tea. And plain soymilk and tofu. Potatoes. Nuts.

Just my opinion!

-Xenia

I'm with you.

Here is my handy dandy Thai Peanut Sauce Alleged (so-called because it tastes exactly like a good satay sauce, but I don't think this is how satay sauce is actually made).

About 1/2 cup hoisin sauce
About 1/2 cup of peanut butter
Sweeten to taste (I use orange marmalade, I think they use coconut milk in Thailand)
Spice to taste (I use sriracha sauce and horseradish)

Play with your ingredients until you get a flavor and consistency you like.

Eat on rice, potatoes, veggies, bread, anything.

[Mary of Bethany]

My shopping list ended up being low-carb bread/muffin mixes, natural peanut butter, sugar-free jelly, soups, artichoke hearts, low-carb pastas, and veggies. Not too bad.

I've never used tofu . . . I wouldn't even know what to do with it!

[Prawnik]

according to something my wife too much soy is bad for us.

Basil

I don't mean to babble, but soy contains plant hormones, which are analogs to estrogens.

This means that eating tofu will turn you into a Sensitive New Age Wimp. I firmly believe this. ;)

[vanshan]

If I don't have an Oriental market in the area, is the hoisin sauce at the supermarket okay? I've never tried it. I love the Siracha sauce . . . in college it was a staple condiment for my ramen noodles.

[Prawnik]

If I don't have an Oriental market in the area, is the hoisin sauce at the supermarket okay? I've never tried it. I love the Siracha sauce . . . in college it was a staple condiment for my ramen noodles.

I use whatever el cheapo hoisin I can get my hands on. As far as I can tell, they all work.

[xenia]

I just made and ate some pretty delicious soup!

Do this, more or less:

In a large pot empty a can of green enchilada sauce
Add a goodly amount of water to make it broth-like
Add 4 or 5 big potatoes, peeled and cut into cubes
Also throw in a few stalks of sliced celery
Add a few handfuls of raw lentils
Also a cut-up onion

Cook until the lentils and potatoes are done. Add salt to taste.

I had some unflavored Mexican TVP in on hand ("Carne de soya") which I also threw in.

This soup was delicious!

Love, Xenia

[xenia]

Lent is hard for me because I am the only Orthodox Christian in my family. I think a lot of us have this problem. When I get home from a long day at work and fix dinner, it's hard to fix two separate meals. Usually, I fix the family something ordinary, like chicken and rice or tacos or spaghetti and just eat toast myself, being too unmotivated to fix anything good for myself. And in the past I have yielded to temptation and broken the fast and chowed down on the non-Lenten foods my family was enjoying.

Well, I wanna do better! I spent the morning cooking and baking enough Lenten food to last me all week. I have a lot of vegan cookbooks, so I made corn muffins, banana-oat waffles, coffee cake and that soup I mentioned earlier. Later on I'm going to make a few more things. I think, with these things in the freezer, I might do a better job of keeping Lent this year.

-Xenia

[Theophorus]

I have found that about 2-3 pots of coffee a day has really helped, but I do not think this is a long term solution.

[Michael the Iconographer]

My favorite fasting food:

Rice a Roni Spanish Rice mix, to which I add:

1/2 Jar of Salsa
1 Green Pepper
A whole bunch of Mushrooms

and on non-fast days I add Chicken and Mozzarella.

[Grand_Duchess-Elizaveta]

Hey, all.:wave: I wanted to bake some cookies to share with catechism group tomorrow, but it is a Friday (fasting day), so I'm looking for eggless cookie recipes. I'm not having much luck. The ones labeled "Vegan" have weird things in them like sea salt, carob chips, vegan sugar, and vegan margerine. I can't afford to go out and buy weird things like that. Does anyone have a recipe they can share? I'm especially interested in a chocolate chip cookie recipe.

And....someone told me that applesauce can replace eggs in cookie recipes. Is this true? Does anyone know how much to use to replace each egg?

Thanks!:)

[Rilian]

GDE, I think my wife has one or more. She also has a recipe for chocolate cake that has no eggs or dairy.

[Carrye]

Can you have bananas? You can replace 1 egg with 1 banana. Here's a website with some other substitutions (including the applesauce one): http://vegweb.com/recipes/subs/egg-sub1.shtml

[vanshan]

My wife's godmother, Rachel, told us that our matushka says you can make any cookie recipe lenten by replacing the eggs with one tablespoon of vinegar per egg. It sounds icky, but really it works great. I've had a normal chocolate chip recipe using this tip and they were great--you really couldn't tell any difference.

Basil

[xenia]

This is the place to post Lenten recipes!

(Thanks to countrymouse33ad for the idea.)

[Orthosdoxa]

While not recipes, here are some things we've been eating:

Some kinds of Rice-a-Roni

Chips and salsa

Baked potatoes

Big soft pretzels (YUM!!!)

Apples, bananas, and grapes - YUM!!

[countrymouse33ad]

Okay, took this one to church tonight for potluck, and got a compliment. Easy, too, since you can actually buy cans of Santa Fe Corn at Wally World!


Santa Fe Corn Soup

4 cans Santa Fe Corn
6 cups vegetable broth (I use homemade leek soup. Just stew some leeks for a couple hours.)
Fresh pepper to taste
1 or 2 teaspoons taco seasoning

Cook on stovetop on medium for an hour, or put it in a crockpot for the day or overnight. Add salt to taste.

:)

[Matrona]

Not a recipe, but.... Zatarain's Jambalaya Mix, made with shrimp or another kind of shellfish, makes an easy and tasty Lenten meal.

On dairy days, their Jambalaya With Cheese Mix can be made with shrimp or no meat at all.

(I love Zat's.)

[ManM]

I'll second the love for Zat's. Zatarain's Red Beans and Rice is quite yummy!

Here is a good one:

1 can of black beans
1 box of your favorite rice-a-roni
1 package of tortillas
Any other topings you want.

Cook beans and rice, warm tortillas, roll burritos. Simple and very good.

[Khaleas]

http://www.recipesource.com/


A lot of the recipes are easily tweakable to be lenten...

Lots of ethnic recipes that from what I've seen with the Russian and Finnish ones pretty much correct...

I found the site when I was trying to find a recipes similiar to Matushka's poppy seed roll... man it was soooo good!

[Vasya Davidovich]

I like applesauce on Cheerios.

[xenia]

This morning's breakfast: Almond butter on a warm flour tortilla wrapped around a banana. Needs a lot of coffee to wash down, but not entirely unpleasant.

[xenia]

And then I went out to breakfast with one of my students, and the only Lenten items on the Mexican breakfast menu were Horchata and chips and salsa. Not a bad combination for the second breakfast of the day.

[Vasya Davidovich]

This is a pre-Orthodox recipe I cooked up. And one of my all-time favourites. I called it Cool Basil Green because it wasn't Hot Curry Red, which I also invented at the same time.

Ingredients:
Half cauldron of water
Lots of green lentils
Several onions
Handful of basil
Couple cloves of garlic (optional)
Lots of salt

Boil lentils in water. Add onions (later if you like them crunchier). Add basil, crushed garlic (it helps if you crush them before adding to the mix), and salt.

Boil until everything is mushy (save for the onions if you like them crunchier). Add water judiciously to prevent burning or sticking. Add more salt. Add more basil.

Serve! and enjoy.

[countrymouse33ad]

Vasya, you cook the way my mom and all my aunts do. You put in some of this, lots of that...

But it sounds yummy. :)

[Vasya Davidovich]

Vasya, you cook the way my mom and all my aunts do. You put in some of this, lots of that...

But it sounds yummy. :)
It is yummy! :yum:

As for how I cook? Well, I used to watch my mom cook - hung out in anticipation of goodies.

My mom never made the same meal twice. Even if she was using a recipe, she would improvise. And it always turned out alright.

On the other hand, my dad could burn water.

So I never learned the gentle art of the recipe book. I cook by taste, texture, and colour. Who needs measurements? :P

[CopticGirl]

Bean recipe:

one can 16oz of red kidney or black beans, drained
one chopped onion
3 cloves of garlic crushed
olive oil
one can 16oz of stewed tomatoes
one can 16oz of tomato sauce
chopped celery
Crushed red pepper
Salt
Parsley

Heat olive oil and add chopped onion, cook until softened, add garlic and celery and cook for another few minutes.

Add remaining ingredients. You can add more or less crushed red pepper depending upoon taste, but in general this dish taste better spicy.

Cook on low until thoroughly heated. With tomatoe sauces, the longer you let them simmer the more flavor they will have.

Serve over hot white rice. (Serving over pasta would probably work as well)

Enjoy!

God Bless.

[elizabethevangeline]

I like applesauce on Cheerios.

My kids love cooked Grapenuts cereal with applesauce, or granola over applesauce.

Cooked Grapenuts:

Add water to cereal, just enough to cover.

Microwave about 1 min or more...til water is fully absorbed.

Add applesauce and sprinkle with cinnamon.

My boys love it. :thumbsup:

On the other hand, I have never tasted it. Had a bad experience with a big bowl of Grapenuts as a child. :sick:

[Grand_Duchess-Elizaveta]

Choco-Peanut Butter Oatmeal Cookies

2 cups white sugar
1/3 cup unsweetened baking cocoa
1/2 cup of rice milk or soy milk (or any other milk substitute)
1/2 cup margerine
1 teaspoon vanilla extract
1 pinch of salt
1/2 cup peanut butter
3 cups quick cooking oats

Directions
1. In a sauce pan over medium heat, combine the sugar, cocoa, milk substitute, and margerine. Bring to a boil, stirring occasionally. Boil for about 1 min., then remove from heat and stir in the vanilla, salt, peanut butter, and oats.
2. Drop by spoonfuls onto wax paper. Allow cookies to cool for about an hour (cookies will become firm as they cool). Enjoy!

[Momzilla]

Here are a few from my recipe files...

Shrimp in Ginger-Wasabi Sauce

½ pound uncooked shrimp, peeled & deveined
1 Tb. wasabi powder
½ cup water
2 tsp. sesame oil
1 Tb. grated fresh ginger
1/4 cup light soy sauce
2½ Tb. honey

Combine all ingredients except honey. Marinate shrimp in about half of the sauce for an hour or so. Grill or saute shrimp, adding some sauce during cooking. Serve shrimp over rice, with extra sauce (not the part used for marinating!) on the side.


Ann’s Shrimp Etoufee

1/4 cup butter, margarine, or oil (butter is best, but of course not lenten)
1 medium onion, chopped
2 medium stalks celery, chopped
2 large cloves garlic, minced
crushed red pepper to taste (1/4 tsp. is a good start)
1½ Tb. flour
1 pound shrimp, peeled, deveined, and chopped (cooked is okay)
½ cup sliced mushrooms
Water as needed
Salt & pepper to taste

Saute the onion and celery in butter over low heat until cooked down, 30-45 minutes. Add garlic and red pepper, and cook about 2 minutes. Add flour and cook briefly, but do not brown. Add shrimp and cook, stirring frequently, for 20 minutes. Add mushrooms and cook until they begin to give off their liquid. Add enough water (at least 1 cup) to give the etoufee a gravy-like texture, as thick or thin as you like it. Season to taste and serve over rice.


This next one takes quite a bit of time, but it's not labor intensive so you can be doing other things. It is suitable for company, and would be an excellent side dish with salmon on a fish day. The caramelized onion gives the dish a wonderful, earthy sweetness. Mmmmm.

Barley and Bow Ties with Caramelized Onions

1 large onion, sliced thickly
1/4 cup vegetable oil
1 Tb. sugar
1 cup sliced mushrooms
1 cup pearled barley
2½ cups vegetable broth (mushroom broth is excellent)
salt and pepper to taste
1 cup uncooked bowtie pasta

Heat the oil in a large skillet, then add the onions and the sugar. Saute the onions over low heat (I set mine at “2.6" on a scale of 1 to 10), stirring occasionally, until they are a uniform dark brown color. Add the mushrooms and saute until the mushrooms begin to give off their liquid (about 3-5 minutes). Add the barley and saute for about 5 minutes, until the barley is toasted. Add the broth and bring to a boil (if your broth is not adequately salted, add salt now). Reduce heat, cover, and simmer until the barley is tender and the liquid is absorbed, about 25 minutes. While the barley is simmering, cook the pasta according to package directions. When the barley is tender, stir in the pasta and serve.

This is excellent with fresh spinach sauteed in garlic and oil, seasoned with salt and pepper.

[Matrona]

Zatarain's Red Beans and Rice can be made into a delicious bean soup. Diced tomatoes should be added. We had this soup at coffee hour yesterday, and the leftovers came home with me. :)

[CopticGirl]

Any good recipes for lenten desserts? My niece's birthday is in 2 days and I want to make her a cake if possible.

God Bless.

[Matrona]

Any good recipes for lenten desserts? My niece's birthday is in 2 days and I want to make her a cake if possible.

God Bless.

Look for recipes for something called "Pharisee Cake", which is Lenten cake.

[Grand_Duchess-Elizaveta]

http://images.allrecipes.com/global/trans.gifLentil Soup
Hearty lentil soup, chock full of veggies and very yummy.
Makes 6 servings.

1 onion, chopped
1/4 cup olive oil*
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
salt to taste
ground black pepper to taste

Directions
1 In a large soup pot, heat oil over medium heat. Add
onions, carrots, and celery; cook and stir until onion is tender.
Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2 Stir in lentils, and add water and tomatoes. Bring to a
boil. Reduce heat, and simmer for at least 1 hour.

*Olive oil could be replaced with another cooking oil of your choice.

[vanshan]

My wife makes a good spiced apple cake from a lenten cookbook. I'll see if she will post it. It's good enough that we would eat it outside of lent.


Basil

[Stringaling]

Here's the apple cake recipe!

3-4 small apples peeles and diced
1 cup sugar
1 1/2 cups flour 1/2 tsp salt
1 1/2 tsp allpe pie spice
1 cup pecans, walnuts, or rasina
1 tsp baking soda
1/2 cup salad oil
1 tsp vanilla

Cover apples with sugar. Let stand 20 minutes or until it makes a juice. Sift dry ingredients; add salad oil and nuts or rasins. Blend in the apples. Pour into an 8X10 inch greased baking dish (I use 9-inch round) and bake 50 minutes in 325 degree oven. Cool completely. I usually pour a powdered sugar glaze over the top for extra tastiness!

[Vasya Davidovich]

Stringaling... are you Vanshan's wife?

[vanshan]

Yes, that's my Hermione.

I have been trained to never correct her . . . but, throwing caution to the wind, I think she meant "apple" pie spice for that forth ingredient. *ducks*

Basil

[Lotar]

Lentil Soup

1.) Get out your pot and toss about 1/2 cup of lentils in it.

2.) Throw in about 1-3 cups of water.

3.) Have Salsa? Toss in a teaspoon worth.

4.) Have carrots, potatos, corn...um... carrots, or whatever? Chop that stuff up and dump it in.

5.) Got chopped garlic? Yes: Toss in a couple teaspoons worth. No: Use Garlic Salt instead (if you don't have any, get some, it's totally sweet on popcorn)

6.) Toss in some pepper and salt (Hint: no salt if you used Garlic salt).

7.) Have any cool spices like Basil? Throw some of that stuff in. Spike is pretty good too.

8.) Now for the secret ingredient: Katsup. Squirt in a swirl.

9.) Stir it all up, then crank the stove up as high as it will go.

10.) Once it starts boiling, turn it down and let it simmer for 30-40 min.

11.) Starting to dry out? Add some more water. To watery? Leave the lid off.

12.) Doesn't taste that great? Add Katsup.

[CopticGirl]

Yummy Roasted Potatoes

Red Bliss potatoes chopped up in bit size pieces
Olive Oil
Paprika
Garlic Powder
Salt
Black Pepper


Just mix this all together--use a lot of paprika, that is what the main flavor is, and just enough olive oil to coat the potatoes. The rest of the spices you can vary according to taste. Bake at about 450 degrees for about 15 minutes--varying with size of potatoe pieces.

[psalm94:17]

Lentil Soup

1.) Get out your pot and toss about 1/2 cup of lentils in it.

2.) Throw in about 1-3 cups of water.

3.) Have Salsa? Toss in a teaspoon worth.



Thanks Lotar! I actually CAN cook but this sounds realllllly good! I call dishes like this cupboard velcro, cuz almost anything you gots in the cupboards sticks! Can't wait to try it!:thumbsup:

[Khaleas]

Apostolic Fast will be here before we know it...
I got this new book and it seems pretty good...

http://www.svspress.com/product_info.php?products_id=2652&osCsid=cca8e5c94a098f271ea8bd15bf37fa81

[MariaRegina]

A THREAD ONLY FOR RECIPES - NOTHING MORE


I would like to start a thread where we can just post fasting recipes only - and not debate why or how we fast ....

Remember that the Fast of the Theotokos begins in less than 3 weeks.
We fast from August 1 through August 15, breaking the fast after the Divine Liturgy on August 15, the Feast of the Holy Dormition (falling asleep) of the Theotokos.



ARTICHOKE HEARTS served with hummus and rice cakes.
Pineapple slices for dessert.

If you have never cooked chokes before. Take at least 4 artichokes, quickly soak them in vegetable soap to clean off strange residues (insects, sand, bird droppings, etc.), then thoroughly rinse letting water flow into the head of the thistle as you hold it vertically under the flow of the water. Next slice off the first inch of the top of the thistle, and cut off the stem so that only 1/4 inch of the stem remains. Steam or boil standing them upright in a pan until the leaves peal off effortlessly. I would allow about 30 to 45 minutes depending on your altitude.

After it is cooked, place on a rack upside down so that the hot water drains and let them cool a little.

Serve 1 to 2 artichokes per person along with one tablespoon or more of hummus. Try hummus on the rice cakes - delicious.

You can eat them hot or cold (take them for your lunch). Pull off each leaf and dip the fleshy part of the leaves into the hummus, scraping off the fleshy part with your teeth. I carefully separate the thin hair like fibers from the heart, then I enjoy the artichoke heart smothered in the hummus.



p.s. This may be too messy for kids at school, but I enjoy it for my college lunch and my colleagues are impressed.

[MariaRegina]

Have you ever tried Trader Joes ORGANIC BAKED TOFU (Teriyaki style)?
It is so delicious choped up and placed on a salad.


Here is another fasting recipes that you can take to work or college for lunch, or enjoy at home in the evening when you want something light:



BAKED TOFU SALAD WITH AVOCADO

Obtain a personal-sized plastic container available from the stores or from your local Tupperware distributor.

Place some freshly washed lettuce on the bottom, then choose your favorite vegetables (or fruits as tomatoes, bell peppers and avocados are really fruit):

carrots
bell peppers
tomatoes
olives
onions
jicama
celery
radishes

Seal and put a washed avocado wrapped in a paper towel into a plastic bag.

Be sure to pack a plastic knife, spoon, fork and several napkins.

In a separate plastic bag, place some of the chopped Trader Joes ORGANIC BAKED TOFU.

Bring some rice cakes (available from your local health food store or Trader Joes).

Pack some fresh fruit such as cherries or a nectarine for dessert.

And don't forget a bottle of your favorite salad dressing or just use a lemon to add zest to the salad.

When it is lunch time, add the chopped tofu to the salad, and cut and dish out the avocado into that same salad and/or spread some of the avocado on the rice cakes.



Don't forget to pray first before eating.




Bon Appetite. :D

[Monica, child of God]

Really easy filling salad:

1 part corn kernals (I buy frozen and let it thaw in the fridge)
2 parts black beans (I use canned if I don't have cooked ones in the freezer)
1 container grape tomatoes
1/2 red onion
1/4-1/2 bunch cilantro (wash well, sometimes it is very dirty)
apple cider vinegar
olive oil (omit if its an oil free day)
salt & pepper

Mix drain and lightly rinse canned beans and mix with corn. Cut grape tomatoes in half and add. Chop red onion and add to taste. I like a lot of onion, others esp. kids will like less. Chop cilantro and add. Again, I like a lot of cilantro but adjust to your taste. Drizzle vinegar and olive oil. Sprinkle salt and pepper to taste.

I think this salad is sooo tasty. The apple cider vinegar and the cilantro give it a really nice flavor. I usually have it with tortilla chips.

Monica

[ShannonMcCatholic]

Invited to post here by Aria here's one of my favorite recipies right now (and if I understand the upcoming fast allows for fish)

I use a bag of frozen fish fillets (tilapia is mi favorito), thawed
a bit of lemon juice
a bit of olive oil
a can of diced tomatoes (whatever sounds good, I like the italian spiced ones)

in a 13x9x2 pan glop maybe a tablespoon of oil and lemon juice, dip each piece of fish in it, turning to coat, dump the tomatoes on top, spreading them out evenly over the fish. Cover the pan with foil. Bake about 20-30 minutes at 350.

I usually serve it over a bit of pasta and add a salad-- yum!

[ShannonMcCatholic]

And my lazy lady's chili-

equvilant to 1 lb of ground meat soy crumbles (ground meat like product)

1 can corn (undrained)
1 can each : black beans, kidney beans, pinto beans (drained)
1 packet chili seasoning
1 jar o' salsa.

Dump it all in a pot. Heat it up. Simmer like 10 min. Serve it with some good tortilla chips-- yummy!

[Matrona]

Aria, there's already a Lenten Recipes thread that is a sticky. :P

Thanks for the recipes, Shannon! :thumbsup:

Some great fasting meals come from Zatarain's. Their Jambalaya Mix can be made with shrimp. I think the Gumbo is, too.

Zatarain's Wonderful Fish-Fri can be used on Shrimp, Frog Legs (if frogs are Lenten? :scratch: ), Zucchini, Oysters, and Eggplant.

Zat's Red Beans and Rice, and Black Beans and Rice, can both be made according to directions or converted into a delicious soup.

I almost can't wait for Dormition Lent so that I can try out these new recipes. :thumbsup:

[choirfiend]

My favorite salad of all time:

Mandarin Salad

Start with some nice, leafy greens. A little darker is better, try Romaine and Green. lettuce, maybe some Spring Mix or baby spinach mixed in...
Add drained mandarin oranges, finely sliced green onion or chives (if you wish--I hate onion!) and slivered almonds. Toss with sweet n sour dressing. Dressing includes white vinegar, water, salad oil, a little onion powder, black pepper, and salt. Use a HiddenValley-style jar for the approximate measurements of oil, vinegar, and water. Finally, mix in a teaspoon or two of white sugar in the dressing jar and shake until it's dissolved. There is a right and a wrong taste to this dressing, but I'll let you figure it out on your own. :) Simple and yummy.

Birdseye frozen veggies make a mixed veg bag that includes broccoli, parisian carrots, water chesnuts, and EDAMAME!! Use it in all your stir frys for an extra boost of really delicious soy protein that's not trying to taste like meat.

Silk plain enhanced soymilk is the best Ive tasted, and inludes fatty acids such as the Omega-3 group, of which everyone could use some more. Mmmm, Silk.

Black Beans and Rice:
Cook some white rice. For a change, try a yellow rice mix, or fake it yourself-add a vegetable bouillion cube and some saffron (or tumeric for us poor folk) to rice as it cooks. I'm a fan of basmati.

Use one BIG can of black beans and one regular can of diced tomatoes. Do not rinse the beans. Add some cayenne pepper, salt, garlic, cilantro, and plenty of lime juice. Add some canola oil if you want a little more taste, leave it out for a lovely basically-fat-free meal. Heat through or allow to simmer longer for a more cohesive flavor. Cover, or add water if it gets dry. You're all set! Be sure to have some salsa roja on hand to spice it up more for those who can handle the heat.

[choirfiend]

I'm vegetarian year round, so I have lots of advice on fabulous foods, including a lot of faux-indian. There's a receipe for vegan spice cake lying around here somewhere...

[contriteheart]

FYI-

I think this is relevant to the topic - keep reading past the first paragraph to see why.

There is a website called savingdinner.com where you can subscribe for about $20 a year and they will email you a menu plan each week, along with the recipes called for in that menu plan, and the grocery list for the plan (which is categorized by section of the grocery store).

One of the plans you can subscribe to is vegetarian one. I subscribe to it. The recipes are simple, healthful, and don't require odd ingredients. I was thinking this resource might be really helpful for the fasts. Of course, some of the recipes call for oil or cheese or something, but you could modify them rather easily. In addition to the vegetarian plan, they also have two different regular plans, a kosher plan, a low carb plan, and a frugal plan.

When I have used this, it has been a HUGE timesaver for me. I don't have to think about what to make, and I don't have to come up with a grocery list. I just have to go to the grocery store, get the stuff using the pre-prepared list, and make whatever it is that's on the schedule for that day. Of course, you can do the days in whatever order you like.

Anyway, I thought hsi might be a help to you guys.

With love in Christ,
Grace

[Photini]

Thank you all for this thread!! I need all the recipes I can get. My specialty is peanut butter n jelly. :)

[Maximus]

A real simple idea is to take a can of lentil soup and add a can of stewed tomatoes, juice and all.

I like it that way.

The priest who brought me into the Orthodox faith used to make a from-scratch lentil soup that was heavenly. It relied heavily on tomatoes.

My can idea is the closest I can get until I get the recipe from him.

It's good, too.

[MariaRegina]

LAVASH SANDWICHES MADE WITH TRADER JOE'S EGGPLANT HUMMUS

Here is what I had for Friday lunch today.

Obtain some Lavash bread from your nearest Armenian or Eastern Bakery.

1. Cut a piece of lavash bread to your needs or use the whole bread for a family treat.

2. Spread eggplant or garlic hummus onto the Lavash bread.

3. Spread a layer of avocado (if available).

3. Add some mustard or other spices as desired.

4. Add columns of veggies as desired:

uncut leaves of lettuce
thinly sliced tomatoes
thinly sliced bell peppers (optional}
sliced olives (optional)
thinly sliced onions (optional)
thin slices of Trader Joe's Organic Baked Tofu (optional)
more lettuce


5. Roll, cut to size if desired, and serve on a platter.

Pray and enjoy.

[Dust and Ashes]

One thing that I ate a lot of during Lent was potato dumplings. I grew up on such things in rural Mississippi. They are very simple to make and quite good.

Cut potatos into whatever size chunks you prefer and add salt and pepper (to taste) and water to cover potatos by at least 1 inch (more if you want more dumplings).

Add 1/2 cup margerine.

Boil potatos till soft.

Mix flour and water and make a very stiff dough.

Preferred method: Sprinkle flour on counter and roll dough to 1/4" thickness, cut into strips 1" - 2" wide. Take one strip at a time and tear off 2" - 3" pieces and drop into boiling potatos.

Shortcut method: Scoop out small chunks of dough with a spoon and drop into boiling potatos.

After all dumplings are in, let boil for about 10 minutes, lower heat and simmer for another 10 minutes, stirring frequently.

Enjoy!! (I sure do.) ;)

[choirfiend]

AKA-Piroghi :)
Sounds good

[Dust and Ashes]

AKA-Piroghi :)
Sounds good

Pirogies!!!!

We used to get them from Schwan's. The ones we got were like a ravioli but with mashed potatos and white cheese inside. Sautee them in butter with some onion...:yum::yum::yum:

[choirfiend]

Piroghis are a staple for any slav or slav-wannabe, or for anyone who is looking for dairy-free. You can usually get just potato and onion if you want it :)

[choirfiend]

http://www.pierogy.com/

[Akathist]

As mentioned above, Rice a Roni has some nonanimal product varieties. I like to take one of these and when I'm browning the roni, I also brown some slivered or chopped almonds, then make as directed on the box. The almonds add more crunch and protein.


Revival soy has these great soy bars that have tons of protein and tastes like rice crispy bars with the marshmellow cream. There is no dairy in Revival at all. (google Revival for the site, it is only sold on line.)

I love "sloppy joes". Matushka made some "lentle joes" and gave out the recipie for it inchurch, but I just buy a can of lentles and drain then mix with some canned sloppy joe stuff "not so sloopy" is in the title. I love this! (I like to buy hotdog buns to eat it in, making a bit less sloppy.)

I make a meatless chili by mixing one can of kidney beans (drained), 1 can of tomatoes (plain), and one package chili mix and simmering on the stove for 20 mins. Sometimes I cook up some onions (or you could use green peppers if you like) in some vegetable oil, drain and them mix in the beans and so forth.

I eat a lot of hummus during fasts. I like it on peta bread with sliced cucumbers.

I also eat vegetarian refried beans on tortilla chips.

For breakfast, I usually have a piece of toast with peanut butter and a drizzle of honey. But I like oatmeal made with just water.

BTW, above there is a recipie that has olive oil. It is my understanding that olive oil is not allowed during the fasts.

[WhatIsTruth]

Cheesey Rice with Diced Green Chilies

This can be done on dairy days with real cheese, or on non-dairy days with vegan cheese if you so choose. Though be careful about the brand you choose.

3/4 cup of white rice (for extra special flavor use Jasmine rice!)
1 1/2 cups of broth (either veggie broth or go to your supermarket and look where the Jewish foods are *ie, potato pancake mixes* and get Croyden House broth mix. It tastes just like chicken but its totally vegetarian)
1/2 cup of cheese or veggie cheese (or more if you really like cheese),shredded
1 can of chopped green chilies (I think its a 4-6 ounce can..its small)

Cook rice untill liquid absorbed. Turn heat down from low to warm. Stir in green chilies. Once chilies are incorporated add 1/4 cup of cheese and blend untill cheese is melted. Serve at once, with more cheese on top.

This rice dish is great with a side of vegetarian refried beans and salsa! Don't forget to have some tortillas or tortilla chips on the side to. Add a nice mexican juice drink and you got a good meal!

[MatElizabeth]

I've been collecting and writing down recipies - many Lenten - some not - for a new Parish Cookbook and to benefit our various outreach ministries on the South Texas border with Mexico. If any are interested, let me know! Many of these are South Texas, New Mexico and Mexican-style in nature, as we live in the Rio Grande Valley.
Our Food Pantry is featured by AGAIN magazine, on the Conciliar Press website.

[MariaRegina]

I've been collecting and writing down recipies - many Lenten - some not - for a new Parish Cookbook and to benefit our various outreach ministries on the South Texas border with Mexico. If any are interested, let me know! Many of these are South Texas, New Mexico and Mexican-style in nature, as we live in the Rio Grande Valley.
Our Food Pantry is featured by AGAIN magazine, on the Conciliar Press website.

Welcome to TAW. Are you a Matuscha?

[Grand_Duchess-Elizaveta]

This isn't really much of a recipe, but it's a lenten snack idea I just tried, and it is quite tasty:

Take a rice cake, slather some peanut butter on it, then squirt some chocolate syrup on it (the chocolate syrup I have is just on off-brand, but I imagine it's the same thing as Hershey's syrup in a can---and it contains no dairy that I can tell). It's great to satisfy a sweet tooth, and it's crunchy, too.:yum:

Note: My priest teaches that NO oils are to be used during a fast. This includes regular cooking oil, as well as olive oil. I understand this varies by tradition. Does anyone else attend a parish/jurisdiction that teaches this?

[e=mv^2]

Grilled Portobella Mushroom Fajitas:

(I am no good at measuring stuff so you will have to figure out how much of the ingredients you will need)

In a cup mix 1/3 lime juice ,1/3 worchestershire sauce and 1/3 balsamic vinegar - add a little freshly ground pepper. This will be your glaze. Practice will tell you how much to make.

In a large - well seasoned - cast iorn skillet begin by slowly carmelizing lots of sliced onion on a moderate heat with a healthy pinch of salt (the salt pulls the water out and helps the carmelization process). If you try to rush it the onions will burn because you have no oil. When the onions have reduced and are browning glaze with small amounts of the glaze, allowing the glaze to evaporate and reduce befoe you add more.
While you are cooking the onions start grilling some large portobella mushooms starting gills side up. Spoon a little of the glaze onto the fins (just don't go overboard) and salt/pepper them. You will only turn them once.
When the onions are a nice deep brown and glazed nicely - add lots of sliced poblano pepper (or bell pepper if you can not find the poblano) and cook them until they start to turn a brighter green. When they change color it is time to add chopped tomato.

Garnish with some chopped cilantro and a squeeze of lime. Slice the portobellas into nice thick strips and serve with lard free tortillas and maybe some soy cheese. (Or serve over some wild rice maybe?)

(on non fast days you can make this with grilled pork tenderloin and ribeye steak with some nice queso fresca cheese)

[HandmaidenOfGod]

This isn't really much of a recipe, but it's a lenten snack idea I just tried, and it is quite tasty:

Take a rice cake, slather some peanut butter on it, then squirt some chocolate syrup on it (the chocolate syrup I have is just on off-brand, but I imagine it's the same thing as Hershey's syrup in a can---and it contains no dairy that I can tell). It's great to satisfy a sweet tooth, and it's crunchy, too.:yum:

Note: My priest teaches that NO oils are to be used during a fast. This includes regular cooking oil, as well as olive oil. I understand this varies by tradition. Does anyone else attend a parish/jurisdiction that teaches this?

I do! :clap:

Do I get a prize now?

[Prawnik]

In honor of the upcoming Nativity Fast, I have been working hard to recreate the teriyaki mushrooms from the US. They are quite easy.

Take fresh, well-cleaned champignon mushrooms, the ordinary kind from a grocery store. I prefer to leave them shole, but you can cut them into big pieces if you want. Place mushrooms in a jar. Add teriyaki sauce until the mushrooms are covered. Cap and place in the fridge.

Let sit at least four days. I am discovering that the long the 'shrooms sit, the better they taste. Open jar and chow down!

Thank you, please drive through to the second window.

[Globalnomad]

A spectacular dessert for those with a deft(er) hand at baking:

Open hazelnut/strawberry tart

Knead a pie dough with vegetable shortening (margarine) and replacing 1/3 of the flour with ground hazelnuts.

Roll out and line a shallow pie dish. Bake. (Use the old trick: put a layer of dry beans on top so the pastry doesn't puff up.)

Just before serving (or taking to the Church potluck...), spread with raspberry jam and arrange strawberries on top. Make a circle of piped whipped cream (non-dairy if necessary) around the edge (optional... tastes and looks almost as good without it.)

[Kolya]

I'm just adding a site where vegan recipes and a forum can be found.
http://www.vegefood.com/forum/

[SwordOfGod]

tasty looking....... and so healthy

[SwordOfGod]

What is lenton?

and why would someone want to be vegan? (serious question, not meant to be mean)

[Jacob4707]

Assuming soy milk is permissible for Lent (and I don't think there would be a problem with it; it's just water, whole soybeans, sugar, and added calcium and vitamins), that solves any problem with what to put on cereal, or whatever you use milk for - smoothies, coffee, maybe even baking (get the unsweetened for things like mashed potatoes, though). It tastes as good as milk (better, in my opinion), and you may never go back to cow's milk for cereal again! Lowfat, plain, vanilla, chocolate - even an "egg(less)" nog that is only 90 calories a serving (just 20 calories from fat). Several brands, too, about $2.75 a half gallon at Wal-Mart for Silk brand (i.e., a little less than organic cow's milk).

[Anhelyna]

Risotto - as near the real thing as you can get

Arborio Rice - roughly 125 grm for 2 people.
Chopped colourful veggies - mushrooms peppers Salad onions [ AKA spring onions or Syboes ] Red onions

Hot strong Veggie Stock [ broth]

OK Method

sweat onions in a saucepan - and add dry rice and gently cook stirring till rice is transparent

Add hot [ boiling ] veggie stock - about 1 ladlefull and gently simmer till all liquid absorbed . Repeat adding stock process till rice is just 'al dente'

Add all chopped veggies so that they then heat through but are still crunchy

then serve on heated plates.

In non fast periods use 1 wine glass of white wine after first stage - [ cooking onions and rice till transparent ] - it should hiss like mad and be absorbed in seconds .

Then add Chicken stock [ as in the fasting method ]and add a few interesting veggies [ whatever takes your fancy ] and cooked chicken cut into very fine strips or small pieces.

Serve then with Parmesan Cheese

[autumngirl]

Hi Everyone, :wave:

I came across this website/blog searching for lenten recipes and ideas. It has some good recipes - after you open it, keep scrolling down the page.... some tips and substitutions you can use when cooking.. Good stuff (and a good Orthodox blog!)

http://southern-orthodoxy.blogspot.com/2005_03_01_southern-orthodoxy_archive.html

Autumngirl

[rainbowbright]

These look great. Tha nks for the site

[Katherine_van_Orvelte]

There's also a new book out called "When you Fast" by SVS Press. It's a completely Lenten cookbook! I got it for this Lent and started paging through it, and it looks really good. Lots of recipes, and she includes recipes for all levels of fasting, in other words it includes some fish and oil recipes.

I'm so happy I can eat more than spaggheti this Lent.

[Xpycoctomos]

Ktherine... have you posted your story here in TAW? There is a stickies thread called "The Militants of TAW" or something. And if you are a convert then you can share that story there or in a Convert sticky.

God bless!

John

[ramesses]

Thanks for the link.


I never thought of using apple sauce as a substitute for milk.

I think fruit sauces would be lovely on most wheat based foods.

Cranberry would be really nice.

[ramesses]

There is of course all those wonderful pasta dishes.

Just make sure the pasta is 100% wheat and not the egg stuff.

[Dust and Ashes]

*Puts on best Billy Bob Thornton/Carl Childers voice*

I like them french fried pataters. *grunt*

Reckon you'd make me some biscuits? I like mustard 'n' biscuits.

Coffee makes me a might nervous when I drank it. [/slingblade]

Sorry, had to do it.

My personal favorite is plain old potato soup or potato dumplin's

[moses916]

I stuff my face with humos (smashed chick peas) and foool (cooked beans) during Lent... takes 5 minutes to make both and is good to last 6 hours in the tummy with lots of pita bread. =D

[ramesses]

I thought I would have to give up a lot of food for Lent but it really has just opened a whole new world of other foods.

I really hate the western philosophy on food.
"Food should be quick, filling and contain loads of random ingredients" :sigh:

[theoforos]

There are also many vegan cook books that can be used as lenten cook books. I bought one last fall.

[Akathist]

Butter: Try brands such as Earth Balance® Natural Buttery Spread (nonhydrogenated and GMO-free). Sauté foods in water, wine, vegetable broth. Use lemon as a dressing.
Buttermilk - Curdled soy milk (1 c soy milk + 2 T lemon juice or white vinegar).


Chicken or Beef Stock - Vegetable stock, garlic broth, water with soy sauce (1-2 Tbsp. soy sauce per cup liquid).

Chocolate/Milk Chocolate - Carob.
Cottage Cheese/Ricotta Cheese - Crumbled tofu.

Eggs: Use commercial egg replacers (made mainly from potato starch) in baked goods. Ener-G Egg Replacer is ideal for baking and can be used in any recipe that calls for eggs as a binding agent. Eggs can also be replaced with the following (each quantity is equivalent to 1 egg):
• 1 banana - for cake recipes
• 2 Tbsp. silken tofu
• 2 Tbsp. cornstarch
• 2 Tbsp. potato starch
• 2 Tbsp. soy milk powder & 2 Tbsp. water
• 1/4 c apple sauce & 1/2 Tsp. baking powder.
• 1/4 c pureed banana or other fruit & 1/2 Tsp. baking powder.

Worchestershire sauce: This has fish in it to substitute this use "Kitchen bouquet: Browning Sauce" which is totally vegan.

[Akathist]

Link to some vegetarian resturants per State some have recpies too!

http://www.vegcooking.com/RestaurantPast.asp

[vanshan]

Nothing in Oklahoma??? :eek: I guess I'm not suprised, we're the land of chicken fried steak and high rates of heart disease. :sigh:

Basil

[Akathist]

Check out these sites … though some have olive oil....

www.veganrecipes.com (http://www.veganrecipes.com/)
www.vegancooking.com (http://www.vegancooking.com/)
www.veganchef.com (http://www.veganchef.com/)
www.ivu.org/recipes/ (http://www.ivu.org/recipes/)
www.compassionatecooks.org (http://www.compassionatecooks.org/)
www.vegcooking.com (http://www.vegcooking.com/)

[choirfiend]

Simple, easy, and with loads of variations:

Fragrant Grain with fruit and nuts
Grain: Basmati rice or Couscous
Stock: Vegetable bouillion/water or broth or plain water
Add-ins: toasted nuts (almonds, pinenuts, cashews)
dried fruit (chopped apricots, cranberries, dates, raisins, etc)
Seasonings: choose from among: salt/pepper, ginger, cinnamon, nutmeg, orange peel, ground cloves, rose essence(sparingly and best if dish is sweet and not salty), other ideas?

Measure enough water/broth for the amount of grain you want to cook. Add dried fruit and spices and bring to a boil. Add grain to boiling water, cook according to directions. I suggest a taste test here, then add any more seasonings if it warrants it. Mix in toasted nuts right before serving. 1.5c of pre-cooked rice to .5c of fruit and .5c of nuts was a pretty good balance.

[kamikat]

Here's what we're having tonight. If you choose to not use oil, you can saute the onions in about 1tbl veggie broth instead.

Tagine of Potato, Peas and Artichoke
one 15oz can of artichoke hearts, chopped
1-2 lemons
10 sprigs of cilantro, chopped
1tsp tumeric
1 1/2lb potatoes, peeled and cut into 1inch cubes
1 onion, chopped
1 1/2cup veggie broth
one 10oz package frozen peas
salt and pepper to taste
In a small bowl, place sliced artichoke hearts and squeeze lemon jiuce over them.
In a large bowl, combine juice of one lemon, tumeric and chopped cilantro. Toss in potatoes to coat with spice mixture.

saute onions until soft in either oil or broth in a medium pot. Reduce heat to medium, add potatoes and broth. Simmer until potatoes are soft, about 15 minutes.
Add zest of one of the lemons, artichoke hearts and peas. Season with salt and pepper. Cook until artichokes are heated through, 8-10 minutes.

kamikat

[Dust and Ashes]

I have a pot of veggie soup going.

1 can tomato paste in 5 cups (guessing) water
1 can stewed tomatos
1 can corn
1 can green beans
1 can pinto beans
1 diced onion

Salt, pepper, garlic to taste.

Of course, it's usually just do up the TP and water then start dumping cans of veggies in till it looks good then let it cook. I'm a regular Chef Boyar-whattheheckisinthat. :D

[Llauralin]

The Jewish club on campus was giving out free food today, which included pitas with soemthing in it the lady called somethin' like "filaful" - yummy little things kinda like vegan meatballs. Does anyone know what they are? How I might go about making some?

[kamikat]

Here's a recipe for falafel, there's are tons more out there.
http://www.cooking.com/recipes/static/recipe4858.htm

There's even an instant mix by Casbah (also make instant hummus) that can be found in some grocery stores, but most health food stores.

kamikat

[Llauralin]

Spiffy; thanks

[Dust and Ashes]

Fried Peanut butter & banana sandwiches

These are a staple in the South and in my area are the equivelant to PB&Jelly.

Just mash up a banana (preferably ripe) in a bowl, sprinkle on a little sugar (or Splenda) then add 2/3 to 1 cup (depending on size of banana and personal taste) of peanut butter and mix well.

Spread it between 2 slices of bread. Now at this point, you can simply enjoy it or if you are permitted margarine, fry it like a grilled cheese and it becomes doubly delightful. Enjoy! I sure am. ;)

[Happy Orthodox]

I put some recepes in my blog, and I willl be adding more as time permits. :)

[Elizabethcynthia32]

Hello, ya'll, I'm new here and sort of new to fasting, too. I have a dish I make just about weekly, black beans and rice. I got the recipe from the back of a package of black beans but I have started just playing it by ear now and it still comes out all right. I soak the beans overnight and usually freeze them when I first get them so that when I cook them later, they have less cooking time. Then, after I cook them I take some of them out with some liquid, mash them up in a mortal and pestle (or you can puree them in a blender) and I add a jarred paste called Recaito which I get in the hispanic food section. It's green and heavy on the cilantro. I usually put half the jar into the pureed beans, add a couple of packets of seasoning called Sazon (again, in the hispanic foods section), very little salt, a tablespoon or two of garlic powder (we love garlic in this house and go through loads and loads of it in powder and natural forms) and mix that up. Then, I drain the beans to our taste, add the paste to them, and mix them up. It's sort of a soupy consistency, which we like. I serve this "soup" over white rice and we have topping choices of mixed chopped black and green olives or finely chopped onions or green onions if you prefer. On oil days I make a vinegarette of vinegar, oil (vegetable or olive), garlic powder, salt and pepper, and Italian seasonings. I know my recipe isn't precise, but that's the way I make it, just by "sight" or just throwing in things. My kids love it, too, which was hard for me to believe at first because they are picky eaters sometimes.

Blessings,

Cynthia (Elizabeth)

[Elizabethcynthia32]

Oh, and I forgot to mention another thing I do on the fish, dairy, and oil allowed days. I have a copy of the Moosewood cookbook and I use that quite a bit. They have wonderful recipes for the more relaxed days.

Cynthia (Elizabeth)

[DonVA]

Oh, and I forgot to mention another thing I do on the fish, dairy, and oil allowed days. I have a copy of the Moosewood cookbook and I use that quite a bit. They have wonderful recipes for the more relaxed days.

Cynthia (Elizabeth)
I have that cookbook, too. Now if only I knew how to cook!

[choirfiend]

Do yall know about Quinoa?

It's a tiny grain (technically a seed) , like Millet, that used to be frequently used by native central/south Americans. From what I've been told, it's basically a complete protein, and has a much higher % of protein than wheat does. It needs to be rinsed well to clean off a natural coating of a bitter tasting chemical, but then it cooks in 15 min, is similar to kasha or couscous, and is high in iron, magnesium, and of course all the lovely protein! It's gluten-free for you glut-meisters, and can be found in whole/bulk food sections of groceries or in natural food stores with some ease. Read all about it on wikipedia!

It's a miracle fasting food that will help you eat nutriously while you're refraining from animal products.


Check out some facts and a few receipes here
http://chetday.com/quinoa.html

[VickiY]

Lenten Spanakopita (spinach pie)


Lenten Spanakopita (Spinach pie)

2 10 oz packages of frozen chopped spinach
3 cups chopped onions (@ 3 medium)
1/3 cup vegetable oil or olive oil
1 14 ounce package firm tofu, crumbled
3-4 tablespoons finely chopped fresh dill (can substitute 3-4 teaspoons dried dill if needed)
2 teaspoons salt
juice of one lemon
1/4 teaspoon pepper
1/2 teaspoon onion powder
1 box of Pepperidge Farm (or similar vegan) puff pastry sheets, thawed according to instructions.

Directions:

Defrost and drain spinach. Squeeze out as much excess liquid as possible. Place in a large mixing bowl.

Preheat oven to 350 degrees F

Sautee the onion in the oil in a large skillet over medium-low heat. Cover for the first 10 minutes, then cook 5-10 minutes more uncovered until very soft but not browned. Add the drained, finely crumbled tofu to the onions for the last 5-10 minutes of cooking, stirring the tofu into the onions. (memo: after 20 min, mine still looked wetter than I thought advisable, so I continued cooking it, cover off, until the liquid had evaporated)

Add the onions and the tofu to the spinach in the bowl.

Add the dill, salt, lemon juice, pepper, and onion powder to the bowl. Mix until well combined.

In a 13x9 inch (ish) baking pan, unfold one thawed puff pastry sheet and spread it to fit bottom of pan.

Pour spinach mixture into pan, spreading to corners. Unfold top sheet of puff pastry mix, and place on top, again stretching/spreading it to cover entire top of pan.

Bake until top is nicely browned. Recipe states @ 40 minutes ( I gotta admit, here...I was baking this at 12:20, checked it at one, found it just beginning to brown, then promptly fell asleep, waking up one hour later to think I had crisped it beyond hope of anything but the fire brigade, but it was fine..not at all scorched, and just right. So, I am not sure if I had a recipe book with a typo, or if St. Euphrosynos [patron saint of cooks] was watching over my spanakopita). Anyway...top should be nicely browned...check at 40 minutes, then at intervals if need be.

[VickiY]

Majadra:

1 cup brown lentils
2 bay leaves
1 cup rice
1 1/2 - 2 Tablespoons of Lebanese Seven-Spice Mix (Sabah Baharat)
6-7 cardamom pods
salt to taste
1-2 large onions
vegetable oil to saute them in.

Boil lentils and bay leaves until cooked, drain lentils, remove bay leaves, place lentils in LARGE bowl. (keep warm)

Prepare rice according to directions. Place cooked rice in bowl with lentils, mix gently.

Remove seeds from cardamom pods, and crush seeds and add to Spice Mix. Sprinkle spice mix into Lentil/Rice mixture.

Slice onions into rings, and saute till just slightly carmelized. Spoon warm lentil/rice mix into bowls, top each with sauteed onion.

For those with no access to Lebanese grocery stores, Seven-Spice Mix (Sabah Baharat) is most often composed of: nutmeg, ground cinnamon, cumin, paprika, black pepper, ground coriander, and ground cloves. I usually mix my own, as I have all these spices on hand, rather than buying the mixture...(I pretty much use equal parts of each, a bit lighter on the cloves, but JUST a bit)

[VickiY]

Vegan Brownies #19282 (from recipe zaar)

2 cups flour
1 cup water
1 cup dark brown sugar
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla
3/4 cup cocoa powder
1/2 cup vegetable oil
1/2 teaspoon baking powder
1/2 cup nuts (optional)
1/2 cup chocolate chips (optional) (Lenten, like Ghiradelli bittersweet chocolate chips)


Cook water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistancy of a gluey paste .
Remove from heat and let cool completely.
Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
Mix well.
Add the remaining 1 1/2 cups of flour, plus the baking powder and nuts/chocolate chips.
Spread mixture into a greased 11x7" pan.
Bake at 350 F for 35-45 minutes, or until knife inserted into center of pan comes out clean.


These are soooo good...BUT, so you do not have ISSUES with the dark brown sugar I recommend doing the first few steps with cocoa, sugar, etc. through addition of glue ;) in a food processor, then pouring that resultant rich chocolate glop into a mixing bowl to finish the mixing in of flour, baking powder, and choc. chips and nuts.

These are VERY good, and do not in any way resemble a discipline. http://www.orthodoxvillage.com/forum/images/smiles/icon_cool.gif

[VickiY]

Sandwich recipe...(sorta)

Take a vegan wrap, spread it with olive tapenade, add some sundried tomatoes, some roasted red pepper strips, and some red leaf lettuce. Roll up, and enjoy!

(clearly, this is for a day when oil is allowed, unless you want to make your own tapendade w/out it)

[DonVA]

Majadra:

1 cup brown lentils
2 bay leaves
1 cup rice
1 1/2 - 2 Tablespoons of Lebanese Seven-Spice Mix (Sabah Baharat)
6-7 cardamom pods
salt to taste
1-2 large onions
vegetable oil to saute them in.

Boil lentils and bay leaves until cooked, drain lentils, remove bay leaves, place lentils in LARGE bowl. (keep warm)

Prepare rice according to directions. Place cooked rice in bowl with lentils, mix gently.

Remove seeds from cardamom pods, and crush seeds and add to Spice Mix. Sprinkle spice mix into Lentil/Rice mixture.

Slice onions into rings, and saute till just slightly carmelized. Spoon warm lentil/rice mix into bowls, top each with sauteed onion.

For those with no access to Lebanese grocery stores, Seven-Spice Mix (Sabah Baharat) is most often composed of: nutmeg, ground cinnamon, cumin, paprika, black pepper, ground coriander, and ground cloves. I usually mix my own, as I have all these spices on hand, rather than buying the mixture...(I pretty much use equal parts of each, a bit lighter on the cloves, but JUST a bit)
You forgot to mention how good a dollop of yogurt is on top of this dish! My grandmother made it and no one ever taught me how, so I truly appreciate your posting this. It is one of my absolute favorite dishes!

[VickiY]

You forgot to mention how good a dollop of yogurt is on top of this dish! My grandmother made it and no one ever taught me how, so I truly appreciate your posting this. It is one of my absolute favorite dishes!

Oh..and, add a dollop of yogurt on there during cheesefare week when you can! ;)

You're very welcome. :thumbsup:

[Greg the byzantine]

You forgot to mention how good a dollop of yogurt is on top of this dish! My grandmother made it and no one ever taught me how, so I truly appreciate your posting this. It is one of my absolute favorite dishes!OOh especially strained yoghurt which is thicker. Lately we have been able to find Greek Brand "Fage" yoghurt which is strained in Key Food which is a chain Supermarket up here.

[DonVA]

There's a mediterranean market around the corner from where I work (attached to a Lebanese restaurant). I'll look to see if they have it there. Thanks, Greg!

[Happy Orthodox]

Hi, guys! I added a recepe of a Russian borsh to my blog! Check it out.

[Khaleas]

There's a mediterranean market around the corner from where I work (attached to a Lebanese restaurant). I'll look to see if they have it there. Thanks, Greg!
Where?? Name??

[MariaRegina]

OOh especially strained yoghurt which is thicker. Lately we have been able to find Greek Brand "Fage" yoghurt which is strained in Key Food which is a chain Supermarket up here.
I love that yogurt.

Expensive but delicious.

Trader Joe's sells it in my neck of the woods.

[Dust and Ashes]

I made some spaghetti last night that was fast friendly for wine/oil days. I'm not one for exact amounts so you'll have to use your own taste and judgement.

olive oil
3 or 4 large cloves of garlic (minced)
one medium onion
2 small cans of mushrooms
2-4 cans of diced tomatoes
white cooking wine

Add oregano and basil to taste if you like.

Cover the bottom of large sauce pan or skillet with olive oil (just till it's covered, not to any depth)

Heat oil and sautee garlic till it starts to brown.

Add chopped or diced onion (your preference) and sautee till it starts to get "glassy."

Add drained mushrooms and sautee till it looks good to you. (Again, it's a matter of taste)

Add drained tomatoes.

Add wine to almost level with the rest of the ingredients and simmer till it reaches a thick, almost pasty consistency, stirring occasionally.
Boil pasta in salty water while sauce is reducing.

Drain pasta and add sauce.

Enjoy!

[ramesses]

How many does that feed?

I'm asking because it looks cheap to make and I'm a stingy stingy student :) (plus, there's nothing better than making food for friends)

[Dust and Ashes]

I'm not good with amounts, I just kind of guestimate and cook to taste. It is cheap to make and fun too. It's actually modified from an Amatriciana recipe I got from a friend who learned it from his Italian chef friend.

[ramesses]

I guess that if there are four cans of chopped tomatoes used, it should feed about 4-6 people.

I'll have to make it and find out.
I'll have it tomorrow for dinner, for I shall be back at University then.

I'm so very looking forward to going back to university! But first, I need to tidy my room at home, take down the majority of the christmas decorations (my mum has trouble with removing ceiling ornaments and taking down the tree), wash all my clothes, pack my suitcase, finish this essay, put up a curtain rail for mum and then finally get to sleep. Wake up early the next morning and catch the 11:30 train. Wow! I've got a busy day today!

[cassc]

This is a good one to try for a special treat (my birthday usually falls during lent :))

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.

[templetoes]

Hello everyone,

What do people think about taking dietary supplements during Lent? I think Lentern preparation is important, so the need to abstain from meat and dairy (at least) is good for us all. But of course there are problems with certain vitamins and minerals that we miss out on through not eating meat (iron and magnesium for example).

Is the taking of supplements okay, or a good idea? A friend reccomended some to me (I'll post a link if anyone wants) that are specially designed for fasting.

[Annoula]

i am in favour of the use of supplements but i've never thought about lent and supplements...

although... during the end of the last Christmas lent i had a very bad feeling with my teeth. they were hurting and i had trouble washing them. after 2 weeks on dairy again i was ok.
i am thinking seriously of taking at least calcium supplements during the next lent..

[Dust and Ashes]

I can't see dietary supplements being a problem since they are taken for your health but that would definitely be an AYP thing.

[choirfiend]

Or a AYD. Ask your doctor :)

[templetoes]

although... during the end of the last Christmas lent i had a very bad feeling with my teeth. they were hurting and i had trouble washing them. after 2 weeks on dairy again i was ok.



I never had that problem but towards the end of Advent I did feel more tired than I used to, and my concentration was lacking. I think that was down to a lack of zinc, or maybe I was a little anemic after so long without meat.
That's why my friend recommended some special supplements for fasting from a company called Mitamins, which I will probably try out.

Good advice about asking your doctor/physician though.

[kamikat]

Just tried a new one that is a hit with the kids!
Fettucine with Creamy Butternut Squash Sauce
4cups frozen or canned squash, thawed
2 cups plain, unsweetened soy milk
2tbl cornstarch
1tbl oil
1 chopped onion
2-4 chopped garlic cloves
1tsp dried rosemary
2tsp dried savory
2tsp dried basil
1tsp salt
2tsp brown sugar
16oz pk of fettucine or linguine cooked

Whisk together squash, soy milk and cornstarch until smooth. Set aside. In a large sauce pan, heat oil. Saute onion and garlic until onion is softened. Add herbs and saute for 1-2 minutes more. Add squash mixture, salt and sugar and cook over medium heat until sauce thickens. Serve over the cooked linguine.

[krstlros]

This is a good one to try for a special treat (my birthday usually falls during lent :))

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.





I'm presuming here that the "Soda" is "Baking Soda", and the "vinegar" is "white vinegar" and not "apple cider vinegar".

[MariaRegina]

Instead of vinegar, I use applesauce, but that is a different recipe.

Warning: Have the oven already pre-heated and add the applesauce (or vinegar) last.

Once the applesauce/vinegar mix meets the baking soda, a chemical reaction takes place to make the cake rise. So you have to quickly mix the ingredients after the applesauce/vinegar is added and then put it in the pan and into the oven immediately.

[krstlros]

Hmmm.....I've had that "volcanic" reaction happen before. Not a pretty sght. And extremely messy. :P

[MariaRegina]

What I did was to mix all the dry ingredients first (including the baking soda).

Then I mix all the wet ingredients (including the applesause/vinegar).

Then I quickly mix (but don't overbeat) the dry and wet ingredients together

Speed is essential or you will get a flat or lumpy cake.


If you don't mix the wet and dry ingredients separately, then you can get a nasty volcano effect.

[ramesses]

http://www.bbc.co.uk/comedy/poshnosh/images/400/simon_minty1.jpg

This sauce is fit only for the most deserving. Simon will personally inspect them, their menu choices, their sense of style and bearing. All will be taken into account. Only when he is satisfied that they meet his strict criteria will they be offered the chance to sample this God of sauces.

To truly appreciate Mint, one should know a little about its background. The name Mint comes from the Greek nymph Minthe. Hades fell gloriously in love with her, so Persephone jealously turned her into a plant. Mint is an exotic Mediterranean plant, introduced to England by the Romans. The Mayflower Pilgrims brought it to America. We introduce a modicum of tradition and style and what do they turn it into? Chewing gum.
The leaves can be chewed as a cure for flatulence, an ailment all too often suffered by my wife. Incidentally this is also how she acquired her name.

INGREDIENTS

1. A large sprig of Spearmint leaves (Lady Marchmont's Organic garden - choose only young, healthy leaves - they should remind you of a fresh faced adolescent on the very cusp of manhood)

2. 8oz. pure double-refined, elegant, white sugar

3. 3/4 of a pint of thick dark malt vinegar

PROCEDURE

1) Reverentially wash the mint leaves in fresh spring water. Use the water from an Artesian well if you have one.

2) Minutely chop the leaves until effervescent.

3) Three quarters fill a row of small glass Piedmont airtight jars with the heavenly-chlorophyllic shavings and leave to unwind (DO NOT USE BABY FOOD JARS - In fact do not have babies at all, no amount of gourmet cooking will rid your house of the smell of baby sick)

4) Arrange the sugar and vinegar in a Benteman's copper-bottomed Sauces-Pan and gently agitate over a mild flame for fifteen minutes

5) Once flamed to perfection, allow to cool slowly, but not too slowly

6) Using a Benteman's copper-bottomed Pouring Pan, intermingle the syrupy fluid with the mint in the jars. Closing the airtight lids as you go, you must close them within ten seconds or it will all be ruined and you will have to start all over again

7) A common rule is that when opened more vinegar can be added. In the Quill nothing is common and if you ask for more vinegar you will be forcibly ejected. No-one wants to dine a alongside food-murderer

[NyssaTheHobbit]

The leaves can be chewed as a cure for flatulence, an ailment all too often suffered by my wife. Incidentally this is also how she acquired her name.

- In fact do not have babies at all, no amount of gourmet cooking will rid your house of the smell of baby sick)



Where did you get this from? What is the wife's name, anyway?

I can't help remembering a line from "Most Haunted," back when we used to watch (and poke fun at) it: "This room smells like baby sick!" Phantom baby sick.

[ramesses]

Ah sorry.

It's from the BBC.
They brought out a spoof cookery show about a snobbish couple who would host a cookery channel.

The man is called Simon and the wife is 'Minty'.

They own a (fictional) restaurant called the 'Quill and Tassle'.

[Nichole]

Does anyone have a good recipe for lentil soup?

[choirfiend]

Yes. Progresso's. :)

But seriously, just take some dry lentils, rinsed well, and cook in water/canned diced tomatoes with liquid. Pepper and salt to taste, and maybe add some celery, cilantro, or indian spices. Voila! That's it.

[choirfiend]

http://sgcoakland.org/blog/wp-content/uploads/2007/02/fasting_cookbook.pdf

[Mary of Bethany]

Yes. Progresso's. :)

I agree! I also like their Vegetarian Vegetable, and their Tomato Basil.

Mary

[ThomasAugustus]

If only Christ had had such luxuries. Fasting doesn't seem so bad now.

[Dust and Ashes]

It's a pain when you depend on food-share programs for a significant portion of your groceries. They don't contain a lot of fast-friendly foods so the grocery bill goes up during fasts. The bright side is that after the fast we have plenty of meat built up.

[rainbowbright]

I just wanted to add something I have recently discovered and have been eating everyday so far
pocket pitas
morning star garden patties
french fried onions
bbq sauce
it's really yummy

[MessianicMuslim]

What is the orthodox way of fasting?
This is new to me, I used to participate with my family with the month of Ramadan. We would not eat from between sunrise to sunset.

Okay, I know alright to do so in the Middle East, but a bit hard when living in a Northern hemisphere. So we always eat up large before the sun and after the sun, it really wasn't fasting at all. Just binge eating.

Can some one explain the correct principles of fasting for me?
Thanks

[Mary of Bethany]

Hi, MM - welcome to TAW!

Generally, the Orthodox fast on every Wednesday and Friday, as well as longer fasting periods during the year, such as Lent, and now for the Apostles' Fast (St. Peter and Paul). When we fast, we fast for the whole 24 hours, usually from all animal products - meat, fish (except shellfish), dairy, and oil, and alcohol. Some days are "lighter" fasts that allow for wine & oil, and some days allow for fish also. This also entails fewer meals (usually no breakfast), and smaller meals, so that we never feel full. A few days of the year (such as Great and Holy Friday), we are not supposed to eat anything, if we are able. And the idea is to keep our meals simple, not spending much time or money on them.

Along with the food part, we are supposed to spend more time in prayer and reading the Scriptures and other readings, rather than watching tv or movies or such. We are also to use the money saved on food to give to the poor. Orthodox couples are also to fast from marital relations.

But each one of us is supposed to follow the guidance of our own Priest/Spiritual father, as the fasting guidelines I have listed are not always applied the same to every person.

Does this help? :)

Mary

[NyssaTheHobbit]

It's actually quite different in my parish, so you definitely have to get guidance from a spiritual father. I don't know if it's a difference between jurisdictions (some more strict than others), or between priests. So far, when I've asked about fasting, I've heard nothing about fasting from food completely, except before taking the Eucharist, or about skipping meals during Lenten periods. You fast as you're able. It sounds like most people in my parish--even my priest--fast only from meat. You're also supposed to pray and read your Bible more, but nothing else is restricted, including marital relations. Though if you want to restrict these things, you're allowed. :) And there is no fasting for the sick or pregnant. So there is no "everyone does it this way" fasting in Orthodoxy. :)

[hedgehog51]

''A LENTEN COOKBOOK for Orthodox Christians'' is a very good cookbook for lent. I use it all the time, even when I'm not fasting.
I bought it from ST. NECTARIOS PRESS:crosseo:

[VickiY]

http://www.epicurious.com/recipes/recipe_views/views/238226

a very good, spicy cold soup (and it's not expensive if you can get the mangos on sale)

[Concetta]

*Subscribes to the thread with the great recipes and wonderful information... Thank you all! :)

[Khaleas]

I just tried this one and it's REALLY good. It's from the last issue of Martha Stewart Living (Feb. 2008)... I did some slight changes and I'll put that at the end. Going to make a few batches of this to freeze for Lent.

Makes 8 servings

1 tbsp olive oil (use other during fast)
2 medium carrots, finely chopped *1
1 large onion, finely chopped
1/2 jalapeno chile, seeded and minced
3 large garlic cloves
1 1/2 tsp dried Oregano
1 1/2 tsp ground cumin *2
1 1/2 tsp chili powder
1 chipotle chile canned in adobo sauce *3
1 can (28 oz) whole plum tomatoes, drained and crushed *4
1 bay leaf
1 can (15 oz) kidney beans (drained and rinsed)
1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
2 1/2 cups water*5
1 1/2 tsp coarse salt (guessing it would be a bit less if you use fine)
1/4 tsp fresh ground pepper
1/2 bunch Swiss Chard (stems removed, leaves cut into 1 inch pieces (about 5 cups) *6
1 tbsp fresh cilantro, chopped (plus more for garnish) *7

(1 avocado & 1 lime for garnish and serving)

My changes:
1. I used shredded carrots that you can buy in a bag at a lot of grocery stores
2. I only put 1 tsp, and the last 1/2 crushed red pepper
3. I'm thinking a bit of Chipotle Tabasco would work too
4. I just used 2 cans of diced tomatos
5. I used half water, half beer (Killian's Irish Red works well, no Bud Light LOL) - beer goes super well in chili
6. Skipped
7. Skipped
I also added a small can of corn, drained

How to:
1. Heat oil in a large pot over medium heat (I used a 5 1/2 qt pot and it was plenty big). Add carrots, onion, jalapeno and garlic and cook until softened, about 10 mins. Add oregano, cumin, chili powder and chipotle, and cook stirring constantly for 2 mins. Add tomatoes, bay leaf, beans, water, salt and pepper. Bring to a simmer. Cover and reduce heat to medium-low. Simmer for 1 hr (I let it simmer covered for 2.5 hrs).

2. Discard bay leaf. Add Swiss Chard, and cook uncovered until mixture has thickened slightly, about 20 mins (I let it simmer for about an hour uncovered, like barely simmering). Stir in chopped cilantro. Granish with avocado and cilantro springs and serve with lime wedge.

Nutr. info per serving:
231 cal, 0 mg cholesterol, 37g carbs, 332 mg sodium, 11 g protein, 13 g fiber

And it tastes great! :D

[Philothei]

Hey Jenn,
If you want to make it less spicy what would you exclude from the list?

I am willing to make it.... seriously...

Philothei

[Akathist]

1/2 jalapeno chile, seeded and minced
1 chipotle chile canned in adobo sauce *3

I think if you removed these two and left the chili powder it would be less spicey without it becoming too bland.

[Philothei]

Thanks Akathist,

Here is a recipe for those more adventurous that want to make an artoclasia (blessed bread service) ....

4 pkgs of active dry yeast, 4 cups warm water, 1 ½ c. sugar, 2 c. water, ¼ cup fresh lemon juice, Grated rind of 1 lemon, 2 tsp. anise seed, crushed, 1c. vegetable oil, 1 tsp. salt, 18-20 c. unbleached all-purpose flour, 1 tsp anise seed boiled in ½ c. water and strained, silvered almonds.

Steps:
-In a large bowl combine yeast, 4 cups warm water and 2 tablespoons of the sugar.
Cover with plastic wrap and let stand to proof (until foamy) about 15 minutes.
-In a saucepan combine the remaining sugar with 2 cups water and heat until sugar melts. Let cool to lukewarm.
-Add the lukewarm sugar mixture to the bowl with the proofed yeast; stir in the lemon juice, lemon rind, crushed anise, vegetable oil and salt. Gradually add flour, mixing well after each addition.
-Add just enough additional flour to make soft dough.
-Transfer dough to a floured surface (I would make sure the surface is “warm” *this is G. suggestion…)and knead it, incorporating a little more flour if dough is sticky.
-Knead until smooth. Shape into a large ball and place in an extra large bowl which you have coated with non-stick cooking spray. (if you do not have a bowl large enough to accommodate the rising of the bread, divide dough in half and place in two large bowls).
-Cover and place in a warm, draft-free area until doubled in bulk.
-Punch down. Divine into 5 equal portions and shape each into a ball. Coat two large baking sheets. (or five 9-ince round cake pans) with nonstick cooking spray, set loves on sheets (or in cake pans), leaving room for expansion when placed on baking sheets. Pat each ball gently to form a nice round shape.
-Cover and let them rise until doubled in bulk (important I think….)
-Lightly brush each bread with the anise water.
-With the almonds, make a cross atop each bread. Bake breads in a preheated 350 oven until golden, 40-45 minutes. Transfer to racks to cool. Makes 5 round loaves.
Hope it works....

Philothei

[Monica, child of God]

It's actually quite different in my parish, so you definitely have to get guidance from a spiritual father. I don't know if it's a difference between jurisdictions (some more strict than others), or between priests. So far, when I've asked about fasting, I've heard nothing about fasting from food completely, except before taking the Eucharist, or about skipping meals during Lenten periods. You fast as you're able. It sounds like most people in my parish--even my priest--fast only from meat. You're also supposed to pray and read your Bible more, but nothing else is restricted, including marital relations. Though if you want to restrict these things, you're allowed. :) And there is no fasting for the sick or pregnant. So there is no "everyone does it this way" fasting in Orthodoxy. :)

Yes, you should have guidance from your priest and no one's fast is anyone's business. Having said that, the classic fasting discipline is as follows


On weekdays (Monday to Friday inclusive) during the seven weeks of Lent, there are restrictions both on the number of meals taken daily and on the types of food permitted; but when a meal is allowed, there is no fixed limitation on the quantity of food to be eaten.
On weekdays in the first week, fasting is particularly severe. According to strict observance, in the course of the five initial days of Lent, only two meals are eaten, one on Wednesday and the other on Friday, in both cases after the Liturgy of the Presanctified. On the other three days, those who have the strength are encouraged to keep an absolute fast; those for whom this proves impracticable may eat on Tuesday and Thursday (but not, if possible, on Monday), in the evening after Vespers, when they may take bread and water, or perhaps tea or fruit-juice, but not a cooked meal. It should be added at once that in practice today these rules are commonly relaxed. At the meals on Wednesday and Friday xerophagy is prescribed. Literally this means 'dry eating'. Strictly interpreted, it signifies that we may eat only vegetables cooked with water and salt, and also such things as fruit, nuts, bread and honey. In practice, octopus and shell-fish are also allowed on days of xerophagy; likewise vegetable margarine and corn or other vegetable oil, not made from olives. But the following categories of food are definitely excluded:
meat;
animal products (cheese, milk, butter, eggs, lard, drippings);
fish (i.e., fish with backbones);
oil (i.e., olive oil) and wine (i.e., all alcoholic drinks).
On weekdays (Monday to Friday inclusive) in the second, third, fourth, fifth and sixth weeks, one meal a day is permitted, to be taken in the afternoon following Vespers, and at this one meal xerophagy is to be observed.
Holy Week. On the first three days there is one meal each day, with xerophagy; but some try to keep a complete fast on these days, or else they eat only uncooked food, as on the opening days of the first week. On Holy Thursday one meal is eaten, with wine and oil (i.e., olive oil). On Great Friday those who have the strength follow the practice of the early Church and keep a total fast. Those unable to do this may eat bread, with a little water, tea or fruit-juice, but not until sunset, or at any rate not until after the veneration of the [Plashchanitsa] at Vespers. On Holy Saturday there is in principle no meal, since according to the ancient practice after the end of the Liturgy of St. Basil the faithful remained in church for the reading of the Acts of the Apostles, and for their sustenance were given a little bread and dried fruit, with a cup of wine. If, as usually happens now, they return home for a meal, they may use wine but not oil; for on this one Saturday, alone among Saturdays of the year, olive oil is not permitted. The rule of xerophagy is relaxed on the following days:
On Saturdays and Sundays in Lent, with the exception of Holy Saturday, two main meals may be taken in the usual way, around mid-day and in the evening, with wine and olive oil; but meat, animal products and fish are not allowed.

On the Feast of the Annunciation (March 25) and Palm Sunday fish is permitted as well as wine and oil, but meat and animal products are not allowed... --from OCA.org (http://www.oca.org/OCFasting.asp?SID=2)

If fasting has been relaxed we should recognize that it is out of economia.

M.