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    Delicious Lent Approved Recipes

    After Pardi Gras, comes the discipline and respect of Lent, stretching from Ash Wednesday to Easter. “Lent is the six week period leading up to Easter. It’s one of the most important times of the year for many Christians around the world, particularly those within the Anglican, Catholic and Orthodox traditions, held at a similar level of importance to Advent – the build-up to Christmas.”

    We wanted to make sure that everyone was able to succeed through Lent with some delicious meatless recipes! Check them out below.

    Cheesy Vegetable Melts

    By: Kelli Foster 

    SERVES 4

    INGREDIENTS

    1/4 cup  mayonnaise

    3 tablespoons whole-grain mustard

    2 tablespoons olive oil

    1/2 small onion, diced

    8 ounces asparagus, ends trimmed and cut into 2-inch pieces

    8 ounces fresh mushrooms, stems removed and thinly sliced

    1 medium red bell pepper, cored, seeded, and cut into 1/2-inch-wide strips

    1/2 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

    3 cups shredded kale leaves (about 6 ounces)

    1 clove garlic, minced

    2 tablespoons unsalted butter, at room temperature

    8 (1/2-inch-thick) slices sourdough bread (from a 9-inch round boule)

    1 1/2 cups grated Gouda cheese

    INSTRUCTIONS
    1. Arrange a rack in the middle of the oven, place a baking sheet on the rack, and heat to 450°F.

    2. Stir together the mayonnaise and mustard in a small bowl; set aside.

    3. Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the asparagus, mushrooms, and bell pepper, season with the salt and pepper, and cook stirring occasionally, until the vegetables start to become tender, about 5 minutes. Stir in the kale and garlic, and cook until the kale is wilted 2 to 3 minutes. Remove the pan from the heat.

    4. Spread the butter evenly on one side of each of the bread slices, then spread the Dijonaise on the other side.

    5. Carefully remove the hot baking sheet from the oven. Place all the bread slices, butter-side down, on the baking sheet. Evenly distribute the sautéed vegetables over 4 of the slices, then evenly sprinkle the cheese over the vegetables. Four slices of the bread will be without toppings

    6. Return the baking sheet to the oven and bake until the cheese is melted and bubbling, about 5 minutes.

    7. Transfer the bread slices with the vegetables to a cutting board. Top with the remaining bread slices, Dijonaise-side down. Cut each sandwich in half and serve.

       

    One Pot Veggie Mac

    By: The Good Cook

    ingredients

    2 Tbsp olive oil

    1/4 purple onion, diced

    2 cloves garlic, diced

    1/2 cup diced carrots

    1 cup chopped broccoli

    1/2 red pepper, seeded and diced

    1 small yellow squash

    1 cup coconut milk

    2 cups veggie broth

    8 oz pasta

    2 cups sharp cheddar

    instructions

    In a large deep-sided pan, heat olive oil over medium heat. Add onion, garlic, carrots, and broccoli. Saute for 2-3 minutes, then add pepper and squash. Saute for 1 minute more. Then add coconut milk, veggie broth, pasta, and 1 cup cheddar.

    Cover and cook over medium, stirring every 2-3 minutes with a wooden spoon, until pasta is tender. About 12 minutes. Remove and stir in the remaining 1 cup of cheddar. Salt and pepper to taste. Enjoy!

    Old Bay Shrimp Tacos

    By: Jiwamiliter8.site

    INGREDIENTS

    FOR OLD BAY AIOLI
    1/3 c. mayonnaise
    1 1/2 tsp. Sriracha
    3/4 tsp. fresh lime juice
    1/2 tsp. Old Bay seasoning, plus more for serving
    Kosher salt (optional)

    FOR SHRIMP FILLING
    1 tbsp. extra-virgin olive oil
    1/2 yellow onion, finely chopped
    1 small green bell pepper, diced
    2 cloves garlic, thinly sliced
    1 lb. small shrimp, peeled and deveined, tails removed
    1/4 tsp. ground cumin
    1/4 tsp. paprika
    Kosher salt
    Freshly ground pepper

    FOR ASSEMBLING BURRITO
    4 large flour tortillas, warmed
    1 c. cooked long-grain white rice
    1 c. cooked black beans, rinsed and drained
    3/4 c. shredded Mexican cheese
    1 c. shredded lettuce
    1 c. pico de gallo, drained
    1 avocado, thinly sliced
    2 tbsp. chopped chives, plus more for serving

    DIRECTIONS

    1. Make aioli: Whisk together mayo, Sriracha, lime juice, Old Bay, and 1 teaspoon water. Season with salt, if desired.
    2. Make shrimp filling: In a large skillet over medium-high heat, add oil, onion, bell pepper, and garlic. Cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in shrimp, cumin, and paprika. Season with salt and pepper. Cook, stirring occasionally, until opaque and just cooked through, about 4 minutes.
    3. Assemble burritos: Lay a tortilla on a serving plate. Add 1/4 cup each of the rice and beans. Top with ¼ each of the shrimp filling, cheese, lettuce, pico de gallo, and avocado slices. Sprinkle with chives and drizzle with aioli. Roll burrito tightly and repeat with remaining tortillas and ingredients.
    4. Slice each burrito in half and serve with more aioli, Old Bay, and chives.

    Salmon Burgers with Grilled Pineapple, Smokey Aioli and Jalapeño Slaw

    By: Pop Kitchen

    INGREDIENTS
    Grilled Pineapple

    ½ a pineapple, sliced lengthwise or into rings

    1 tsp of oil for cooking

    Savoy Jalapeño Slaw

    ¼ of a small savoy cabbage, cored and thinly sliced

    ¼ cup finely diced pineapple

    ½ a jalapeño, seeded and finely diced

    ¼ cup red onion, sliced into thin strips

    ¼ cup cilantro, finely chopped

    1 Tbsp lemon juice

    1 tsp pure maple syrup

    1 Tbsp extra virgin olive oil

    ¼ tsp sea salt

    Salmon Burgers

    1 lb/.45 kg salmon filet, skin removed

    ½ cup cooked quinoa, packed

    1 egg

    ¼ tsp lemon zest

    1 Tbsp lemon juice

    1 Tbsp cilantro, chopped

    ¼ tsp salt or more to taste

    2 tsp oil for cooking

    Aioli

    ¼ cup mayonnaise

    1 tsp pure maple syrup

    ½ tsp chipotle tabasco (you could also substitute adobo sauce from a can of chipotles)

    ½ tsp smoked paprika

    1 Tbsp lemon juice

    a good pinch of salt and pepper

    Optional

    Hamburger buns

    INSTRUCTIONS
    1. Please put on Nite Jewel’s album “Liquid Cool”. Enjoy some synth-y, light sounds and cavernous vocals that pair perfectly with these burgers.
    2. If you haven’t already, cook your quinoa. To get a ½ cup of quinoa, use ⅓ cup dried quinoa. Rinse the quinoa until the water runs clear (to remove bitterness) and add to a small sauce pan with ⅔ cup of cold water and a pinch of salt. Bring the water to a boil. Cover the pot and simmer for 15 minutes.
    3. PINEAPPLE: In a cast iron skillet or large frying pan, over medium low heat, add a tsp of oil. Add the pineapple and cook low and slow until one side is nice and caramelized, about 6-8 minutes. Flip and repeat. Remove from the pan and keep warm until ready to serve.
    4. SLAW: While the pineapple is caramelizing, toss together the ingredients for the slaw and chill in the fridge until ready to serve.
    5. BURGERS: In a food processor, pulse the salmon 10 times or until you have what looks like ground salmon (see the image above). Place the salmon in a medium size bowl with the cooked quinoa, egg, zest, lemon juice, cilantro, and salt. Mix together with your hands. It should be wet and not form a ball. It will firm up in the pan while you cook it.
    6. Heat the pan you used for the pineapple and add 2 teaspoons of oil. Scoop out ¾ cup -1 cup (really just a large handful) of the salmon meat into the pan. Press down with your finger tips to shape the patties into 1 inch thick circles. Cook until golden brown, about 4-5 minutes. Flip and repeat.
    7. Serve with pineapple, slaw, and aioli. Would also be good with some arugula, avocado slices or barbecue sauce.

     

     

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