Our family abstains from eating meat every Friday throughout the year, so Lent is the time where we really incorporate a lot of fish into our meals to add a T.O.N. of penance.
Because it’s fish.
I didn’t do that to you, however, my friend. I can assure you fish is not an ingredient in any of these meals.
Without further ado, here are some recipes to help you make it through Lent.
Vegan Farmhouse Pizza
- 2 tsp. olive oil
- 1/4 cup diced onion
- 1/2 cup chopped apple
- 1 cup pre-washed fresh spinach, tightly packed and then chopped
- 1 (6 in.) pita bread
- 1/2 tsp. Dijon mustard
- 1 tsp. chopped walnuts
Preheat oven to 450 degrees.Heat the oil in a medium skillet on medium-high heat. Saute the onion for 3 minutes. Add the apple and spinach; cook until the spinach wilts, 3-5 minutes. Press out excess moisture.Lightly toast the pita in the oven for 3 minutes. Remove the pita from the oven and lower the heat to 350 degrees. Carefully slice it in half around its outer edge to yield two equal rounds.In a bowl, combine the spinach mixture and mustard. Spread the topping onto the toasted pita bread. Sprinkle with the walnuts, and warm in the oven for about 5 minutes.
One of my husband’s co-workers, who has to go Vegan for all of Lent due to being Orthodox, gave us this recipe. At first I was nervous to try it. I can tell you it is SO good! I would use 1 pita bread per person in the family eating it. So, you’ll have to adjust your other ingredients depending on that number.
Vegan Tuscan White Bean and Spinach Soup
- 2 tsp. olive oil
- 1 garlic clove, finely minced
- 1 shallot (or onion), finely diced
- 3-4 cups vegetable stock (I use “Better than Bouillon” in the jar!)
- 1 (14 1/2 oz.) can diced tomatoes with basil, garlic, and oregano
- 1 (14 1/2 oz.) can white beans, drained and rinsed
- 1/2 cup whole wheat pasta shells
- 1 tsp. rosemary
- 3 cups baby spinach, trimmed
- pepper, to taste
- dash crushed red pepper flakes
Saute onion and garlic in oil in pot. Add broth, tomatoes, beans, and rosemary. Season with peppers. Bring to boil. Add pasta. Cook 12 minutes. Add spinach and cook until wilted.
This recipe is so great that I make it throughout the year. I particularly like to make it when we’re feeling sick because it always seems to help us feel better quicker. Don’t forget to that use the “Better than Bouillon” vegetable paste–it’s amazingly good.
Texas Two Bean Soup
- 2 cups onions , chopped
- 6 garlic cloves , minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 cup celery , diced
- 1 cup red bell pepper , chopped
- 1 cup green bell pepper , chopped
- 1 small fresh chili pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 2 cups water
- 1 (14 ½ ounce) can tomatoes , chopped and undrained
- 1 (15 ½ ounce) can black-eyed peas, drained or 1 ½ cups cooked black-eyed peas
- 1 (15 ½ ounce) can pinto beans or 1 (15 ½ ounce) can red kidney beans or 1 (15 ½ ounce) can black beans or 1 ½ cups cooked beans
- 1/4cup barbecue sauce
- crushed tortilla chips
- sour cream (optional)
In a soup pot, combine the onions and garlic with the oil and salt. Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally. Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often. Add the water and tomatoes, cover and simmer until the veggies are tender, 10-15 minutes. Add the black-eyed peas, your choice of beans, and the barbecue sauce. Mix well, cover and simmer for 10 minutes. Add salt to taste. Garnish with crushed tortilla chips and sour cream on top if desired.
At first, I was kind of nervous about adding barbecue sauce to soup. I have to say, though, it’s really unique and quite good.
- 1 tsp. canola oil
- 2 cloves garlic, minced
- 2 cups water
- 1/2 tsp. chipotle chile powder
- 3 (15 oz.) cans black beans, rinsed and drained
- 1 (8 oz.) bottle of salsa
- 1 T fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup shredded cheese
Heat oil in saucepan. Add garlic. Saute 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat and simmer 1 minute. Place 3 cups bean mixture in blender; process until smooth. Return to pan. Stir in lime juice, and simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle with cheese once in bowls. Top with sour cream, if desired.
I love all things Mexican-food, and this is one of my favorites during Lent. Don’t skimp on the cilantro–it makes the entire soup!
Spaghetti with Feta
- 4 oz. spaghetti
- 1 garlic clove
- 2 T olive oil
- 8 cherry tomatoes, halved
- ground black pepper
- 3 oz. feta cheese, crumbled
- 1 T fresh chopped basil
- black olives, optional
Boil spaghetti until done. Drain. In same pan, heat garlic love in oil for a minute or two and then add cherry tomatoes. Increase heat to fry tomatoes lightly for a minute. Remove garlic and discard. Toss in spaghetti. Season with pepper. Stir in crumbled feta and basil. (I wouldn’t use salt in this recipe to season with since the feta is already salty.)
I love feta cheese. I think it should be in its own food group.
Vegan Smoky White Bean Quesadillas
- 4 tortillas
- 1 cup white beans (we used kidney, however, because that’s what I had)
- 1/2 cup chopped tomatoes (we used 1/2 can diced tomatoes)
- chipotle chile powder
- garlic powder
Food process beans and tomatoes until smooth. Add powders. Puree again until smooth. Spread on two tortillas. Top with the other two tortillas on each. Heat in skillet over medium-high heat until warm throughout. If you don’t feel like doing the vegan thing, add a little cheese to the mix and top with sour cream.
There is a reason I could never go vegan: I love cheese. I actually did not miss the cheese in these quesadillas. They were tasty, and even the kids liked them. The chipotle powder is unique, and these also make an easy lunch.
Hopefully one of these recipes will help add to your Lenten meal collection. May you all have a blessed Lent and a happy Easter.
Delena is the stay-at-home mom to four beautiful children, ages six and under. Her favorite part of the day is dinner because she loves to cook but also knows the evening is winding down toward bedtime for the kids. After the kids are in bed, she enjoys staring at the wall while trying not to salivate on herself, recovering from the day they had. She blogs about her adventures in motherhood over at It’s On My To Do List.