What are you doing here?

Lent's over. Go home.

But the angel answered and said to the women, "Do not be afraid, for I know that you seek Jesus who was crucified. He is not here; for He is risen, as He said."

Lenten Recipe: Pickled Cabbage

This Chinese pickled cabbage goes well with rice and Yu Dofu or a similar soup with tofu.

Pickled Cabbage
1 pound pickling Chinese cabbage
1 tablespoon salt
1/3 cup granulated sugar
4 tablespoons soy sauce
1 tablespoon chili oil
1/3 cup red rice vinegar
1 teaspoon ground Szechuan peppercorns or ordinary ground pepper

Lenten Recipe: Yu Dofu (Boiled Tofu)

Yu Dofu

2 packages tofu
8 shiitake mushrooms
Green onion
6 in. dried konbu (kelp), or dried "konbu dashi"
3 c water with 6 in. dried konbu (kelp), or dried "konbu dashi"
-or-
3 c vegetable broth
1/2 cup shredded fresh spinach or shungiku (edible chrysanthemum leaves)
Soy Sauce to taste

Cut each tofu block into quarters
Remove stems of mushrooms.
Finely chop green onion and set aside.
Place broth (or water and konbu) in a sauce pan. Add tofu and mushrooms and simmer for at least 10 minutes
Spoon tofu, mushrooms, and broth into bowls. Garnish with shredded spinach (or shungiku and green onion.

Lenten Recipe: Fool (Egyptian Bean and Vegetable Soup)

Egyptian Bean and Vegetable Soup

1 onion chopped
2 garlic cloves, pressed
1 t cumin
1 ½ t paprika
pinch cayenne pepper
2 bay leaves
1 carrot diced for soup
1 fresh tomato chopped
4 c vegetable stock
2 c pink beans or cooked fava beans
½ c chopped fresh parsley
Juice of 2 lemons

Combine all ingredients and simmer at least 45 minutes. Can be left to simmer all day in a crock pot.

Lenten Recipe: Spinach Tofu Lasagne

Fresh Spinach Lasagne
Servings: 8

Ingredients
1 bag prewashed baby spinach or 3 bunches fresh spinach, washed and stemmed
1/2 t salt
1 lb. lasagna noodles
1/2 cup chopped green onion
2 pkgs. tofu, drained and crumbled (12 or 14 oz packages)
2 T chopped parsley
1/8 t nutmeg
1/8 t black pepper

2 c bottled marinara with 2 cups sliced mushrooms
-or-
2 c homemade sauce:
1 Large Yellow Onion chopped
1/4 cup fresh basil chopped, or 2 T dried basil
1 T dried oregano
4 garlic cloves minced
1 t thyme
1 can tomato paste
1 28 oz can plum crushed tomatoes
2 cups sliced mushrooms
Salt and Pepper

For topping:
Bread crumbs combined with fresh or dried basil

Combine all ingredients and simmer while preparing the rest of the lasagne. Stir occasionally

Preheat oven to 350 degrees. Boil water then add pasta; boil for 10-12 mins. Drain and rinse pasta in cold water. Chop spinach and green onions. Combine with salt, parsley, nutmeg, and pepper. Set aside. Spread 1/3 of prepared sauce over bottom. Lay strips of pasta so they cover the bottom and hang over sides of baking dish. Spread 1/2 spinach filling; add another layer of pasta. Continue to add pasta, sauce, and filling, ending with pasta and covering with sauce. Fold pasta over top to seal in fillings. Sprinkle bread crumbs and basil lightly over top. Cover with foil and bake 20 mins. Remove foil and bake another 15 mins. Let the lasagna rest 15 mins.; cut and serve.

Lenten Recipe: Moroccan Carrots

Moroccan Carrots
1 lb grated carrots
1 cup vegetable broth
1/2 t salt
Juice of 1 lemon
2 T sugar
1 clove garlic
1 t paprika
1 t cumin
1 t parsley
pinch cinnamon

In a small saucepan combine vegetable broth, garlic (minced or pressed), salt, sugar, lemon juice, paprika, cumin, parsley, cinnamon. Bring to a boil and add carrots. Cook for about five minutes or until carrots are done to your liking.

Lenten Recipe: Spinach Pie

Spinach Pie
Dough
3 Cups of flour
1 t of salt
1 T of active yeast powder
3 T warm water
½ t sugar
1 cup of warm water

Dissolve yeast in 3 T warm water mixed with sugar and allow the mixture to bubble. Add remaining cup of water and set aside. Mix flour and salt, then add water and yeast mixture. Stir until mixed, then knead about five minutes. (Or throw everything into an electric mixer or food processor and knead).

Filling
1 bag washed spinach
3 onions chopped
1/2 cup lemon juice
1 pinch allspice
1 pinch cinnamon
salt and pepper
optional1 T olive oil
Toss all filling ingredients like a salad. Set aside.

Roll dough into small circles. Mine have a diameter about the length of my hand. Place a small amount of spinach mixture in center of each round of dough. Form a triangular pie by drawing two sides of dough to the center and pinching shut a seam from center to the corner. Then draw up the remaining bottom flap of dough and pinch shut the remaining seams, leaving a tiny hole open in the center as a vent. Bake at 375 to 400 degrees F for 15 minutes , until brown on top and bottom.

Lenten Recipe: Spinach Dal

Spinach Dal
1 cup red lentil
½ cup Chana yellow split peas
2 cups chopped spinach
1 chopped tomato
1 bunch spinach chopped
1 chopped onion

1 teaspoon salt
¼ teaspoon turmeric powder
½ teaspoon cumin
½ teaspoon ginger
½ teaspoon coriander
pinch cayenne papper
clove garlic crushed
1 teaspoon garam masala

quartered lemons


Boil 4 cups water. Add onion, lentils, and split peas to hot water. Stir in salt and turmeric powder.

Partially cover and simmer on medium heat until about 45 minutes until lentils are cooked). Add water if necessary.

Add chopped spinach, seasonings, and tomatoes to the cooked dal; let cook for about 15 minutes.

Serve with lemon wedges, rice and flat bread.

Lenten Recipe: Pasta Vegetable Soup

Pasta Vegetable Soup
2 quarts water or vegetable stock (or a mixture thereof)
2 cloves garlic minced
2 onions
2 carrots
2 ribs celery
2 cans tomato paste
2 c cooked or 1 can small white beans
1 T oregano
1 T basil
1 t thyme
salt, pepper
1 lb Orecchiette

Combine all ingredients except the pasta in a large stock pot or crockpot. To cook on the stove bring to a boil, then reduce heat and simmer for an hour. Add the pasta and cook another ten minutes. Serve.

To use a crockpot: Combine all ingredients except pasta and cook as long as you like-4 to 6 hours on high, 8 to 10 hours on low. Believe me: it does not matter. Near serving time, cook pasta according to package directions. Add pasta to soup. Serve.

Lenten Recipe: Vegetable Vindaloo

Vegetable Vindaloo

3 cups finely chopped onions
1 28 oz can tomato purée
2 1/2 tablespoons white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or to taste) cayenne pepper
1 1/2 vegetable broth or water
3 c fresh vegetables such as zucchini, carrots, cauliflower
1 1/2 pounds potatoes, peeled, cut into 1-inch pieces

Add all ingredients to pot or crockpot. Can be simmered over medium heat for 30 minutes or cooked in a crockpot on low for 8 hours.
Serve over white rice.

Lenten Recipe: Vegetarian Ma Po Tofu

Meatless Ma Po Tofu
1 lb package of extra firm tofu
1 c vegetable broth
1 T cornstarch
2 T soy sauce
1 T oyster sauce
2 chili bean sauce with 3 gloves minced garlic or 2 T chili garlic sauce such as Lee Kum Kee
1 T grated peeled fresh ginger
2-3 green onions

Combine vegetable broth with soy sauce, cornstarch, oyster sauce, chili sauce (and garlic if using), ginger and chopped green onions. Bring to a boil then reduce heat to medium and simmer.
Cut tofu into ½" cubes.
Add to broth and simmer 10 minutes.

Serve over plain white rice.

Lenten Recipe: Potato Kibbee

Potato Kibbee

2 lb. potatoes, boiled and mashed in vegetable broth (moist is excellent)
2 med onions grated
1 T salt
½ t pepper
½ t allspice
½ c chopped parsley
½ c chopped mint
1 ½ c cracked wheat
1/2 c oil
¼ c bread crumbs

Put potatoes and seasoning in large bowl and mix with oil. Knead in cracked wheat. Add mint, parsley, and onion. Knead well. Place in oiled baking dish. Press down well. Cut into diamonds. Sprinkle top with bread crumbs. Bake at 350° degrees for 30 minutes or until brown.

Lenten Recipe: Morrocan Chick Pea Stew

Morrocan Chick Pea Stew

2 c thinly sliced onions
3 cloves garlic
1 c shredded carrots
1 red bell pepper sliced into strips
1 t ground cumin
1/2 t allspice
1/2 t gound ginger
1/2 t tumeric
1/2 t salt
1/4 t cinnamon
1/4 t cayenne pepper
1 c water or vegetable stock
1 zucchini sliced into thin circles
1 28 oz. can crushed tomatoes
2 c cooked or 1 can chick peas
Juice of 1 lemon
1 T sugar

Combine all ingredients in crock pot and cook on low for 8 hours.
OR
Combine all ingredients in large pot. Bring to the boil, reduce heat, simmer 30 minutes.

Serve over cinnamon couscous or cooked rice.

Lenten Recipe: Cinnamon Couscous

Cinnamon Couscous
2 c instant couscous
3 c water
1 t salt
1 t cinnamon

Boil water, salt, and cinnamon. Remove from heat, add couscous, stir, cover and let stand 10 minutes. Remove lid and fluff with a fork. Can be kept warm over a double boiler or in a warm oven.

Lenten Recipe: Honey Applesauce Spice Cake

Honey Applesauce Spice Cake

Ingredients:

1/2 c honey
1 c applesauce
2 T orange juice
1 t cinnamon
1/2 t cloves
1 t baking powder
1/2 t baking soda
1 3/4 c flour
1/2 c oat bran
2 t ginger

Combine the honey, orange juice and applesauce in a large bowl. Combine dry ingredients. Add dry ingredients to liquid mixture and stir until just mixed. Bake in a nonstick 8 x 8-inch baking pan in a 350° F oven, for 35 to 40 minutes or until done.

Lenten Recipe: Roasted Potatoes with Oregano

Roasted Potatoes with Oregano
6 small potatoes
optional: 1 cup olive oil
juice of 2 lemons
1 T oregano
salt and pepper to taste
Heat oven to 350°
Peel wash and cut potatoes in quarters. Place in baking dish and season with oregano, salt and pepper. Drizzle with lemon juice and oil, if using.

Bake for 45 minutes to an hour, until potatoes are brown.

Lenten Recipe: Mushroom Mock Caviar Sandwiches

This goes very well with potato slices fried in olive oil and sprinkled with sea salt, or with roasted potatoes.

Mushroom Mock Caviar Sandwiches
Rye Bread for sandwiches
1 t olive oil
2 medium onions sliced
1 lb sliced mushrooms
2 cloves garlic, minced (or pressed)
Juice of 1 lemon
3 T sherry
1/2 t thyme
salt and pepper to taste
Heat oil in sauté pan. Add onions, stir briefly add mushrooms. Cook stirring frequently for about 5 minutes or until vegetables are tender. Add garlic and saute 2 minutes more.

Use a blender or food processor to chop the mushroom mixture. Add sherry and lemon juice. Cook on high heat until liquid is evaporated.

Spread mushroom mixture as a sandwich spread on rye bread.

The mushroom mixture can also be chilled and served with cocktail rye for dipping. If chilled add a bit of extra lemon juice and a dash of cayenne pepper.

Lenten Recipe: Yaki Soba

Yakisoba
4 packs fresh yakisoba or ramen noodles
1 carrot shredded
1/2 cabbage shredded
6 shiitake mushrooms stemmed and thinly sliced
shredded beni-shoga (pickled red ginger)
Shredded nori(green laver)
Salt and pepper to taste
Any other vegetables you like or tofu can be added. 2 tablespoons cooking oil
Yakisoba Sauce
2 tablespoons Worcester sauce
2 tablespoons catsup
2 tablespoons soy sauce
2 tablespoons oyster sauce
Mix

Heat oil in a large wok or pan over medium heat and saute vegetables. Cook until all ingredients get soft, but not too brown.
Meanwhile, boil noodles according to directions (some noodles only require rinsing under warm water).
Add noodles and yakisoba sauce to wok and stirfry until warm. Add salt and pepper to taste.
Serve spinkled with ginger and nori.

Lenten Recipe: Sushi

Sushi
You might like a bamboo mat (maki-su) - to make sushi rolls. You could skip this, but it is a nice thing to have and costs $1.99 or so

2 cups of uncooked rice - high quality short grain white rice, often sold as “Sushi Rice”
3 1/2 cups of water
1/4 c Tbs. + 1 tsp. of rice or white vinegar
1/4 c sugar
1 tsp. of salt
1 package of sushi nori
To taste:
soy sauce
wasabi
salt

Sushi roll filling ingredients:
1 cucumber (peeled, seeded and sliced into strips)
2 TBS of thin sliced red ginger in red brine liquid (sold in jars, pre-sliced, in the refrigerated section)
shredded carrots
teriyaki tofu or age tofu (fried tofu)

Cook rice over high heat until brought to a boil. Without stirring reduce the heat to low, and cook covered until all the water is absorbed, about 20 minutes

Make dressing: Dissolve the sugar and salt in the vinegar over low heat.

Allow rice and dressing to cool.

Toss the rice with the dressing. Metal bowls sometimes react badly with the vinegar, so it is better if you have a ceramic, glass or wooden bowl.

Shred the carrots into julienne strips. Sprinkle with soy sauce.

Peel the cucumber, slice in two, remove seeds and julienne. Sprinkle with salt.

If you played your cards right, you bought your pickled ginger shredded. If not, shred it.

Cut the tofu into long thin strips. (You can buy it pre-grilled or brush both sides with teriyaki sauce and broil it. Let it cool before adding to sushi.)

Place the bamboo mat with bamboo strips going horizontally relative to you. Toast the nori sheets by passing the shiny side over your stove burner for a few seconds.

Place one sheet of nori on the bamboo mat. Spread 2-3 TBS of rice on 3/4 of the nori - leaving 1-2" with no rice at the ends. In the center of the spread rice place a line of ingredients. Lift the bamboo mat and roll once to make a long sushi log - slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be tight with ingredients directly in the center. Use a sharp knife to slice the sushi roll into 1” slices, place flat on a platter. Serve with dipping soy sauce, wasabi and pickled ginger.

You can vary this according to local custom- umm, I mean preference. Some families do nothing but complain about tofu and you do not have to force them to eat it, although my parents would have, young man. Some like it hot; for them add a bit of wasabi to the center of the roll. Mushrooms, lettuce, Japanese radish or pickled radish all go nicely in the center.
A traditional "California Roll" includes crab, avocado and cucumber.

You can also add Lenten luxury items like shrimp, fish roe, and crab.

Lenten Recipe: Crockpot Minestrone

Crockpot Minestrone
1 leek sliced thin
2 carrots, diced
2 onions, diced
2 celery stalks, diced
2 potatos, diced
2 medium zucchini, diced
2 cloves garlic, minced
3 cups stemmed spinach leaves, or 1 bag fresh baby spinach chopped
28 oz can crushed tomatoes
1 cup fresh basil leaves chopped or 1/4 cup dried basil
1 can small white beans or 1 cup dried beans soaked over night
1 quart vegetable stock
Salt and pepper to taste

Put all ingredients except salt and pepper in crockpot and cook on low 10 hours. Add salt and pepper at the end