Any good lenten recipes? [Archive]

Diane

03-01-2002, 11:49 AM

BLACK BEANS AND RED PEPPERS

(Serves 4)

Black beans are a staple food in Asia and Latin America. They are absolutely wonderful with cumin, and are a good bean for soups. They're also good in dips; so be sure to try them the next time you're making a bean dip. Because of their intense dark color, some pretty garnishes are in order. Here, red peppers provide a flash of color and flavor.

1 teaspoon olive oil
1 medium red onion, coarsely chopped
1/2 teaspoon ground cumin
3/4 pound red peppers, thinly sliced
3 cups cooked black beans
2 cups vegetable broth
2 tablespoons cornstarch
Salt and pepper to taste

In large saucepan, heat oil over medium heat. Add onion and saut‚, stirring, until lightly browned. Add cumin and peppers and cook, stirring occasionally, until tender.

Set aside 1/4 cup of broth. Stir beans and remaining 1-3/4 cups of broth into onion mixture. Heat to boiling.

In cup or small bowl, stir together reserved broth and cornstarch. Stir into boiling mixture and cook, stirring, until sauce is thickened and clear. Add salt and pepper to taste. Serve immediately.

Total Calories Per Serving: 228; Fat: 2 grams

QUICKEST-EVER BEAN STEW

(Serves 6)

Serve with garlic bread for additional raves. This stew is best served the same day, which shouldn't be a problem since it takes only minutes to prepare. Any leftover vegetables will work, as will a combination of beans. I love chickpeas with kidney beans, for instance, or black-eyed peas and navy beans.

4-1/2 cups vegetable broth
3 Tablespoons tamari
One 2-pound package frozen stew vegetables, or 6 cups chopped vegetables (such as potatoes, carrots, celery, onions, or turnips)
1/2 teaspoon oregano
1/2 teaspoon thyme
2 cups cooked chickpeas
1/3 cup flour
1/2 cup red wine (or 1/2 cup vegetable broth)
2 cups chopped greens (try spinach or kale)
Salt and pepper to taste

In large saucepan, combine all ingredients except flour, wine, greens, and salt and pepper.

Heat vegetable mixture to boiling over high heat. Reduce heat to low and simmer stirring occasionally, until vegetables are hot (about 20 minutes).

In a cup or small bowl, combine flour and wine. Stir into stew and re-heat to boiling. Stir in greens and cook about 5 minutes longer. Add salt and pepper to taste. Serve immediately.

Total Calories Per Serving: 280; Fat: 2 grams

SPICY HOPPIN' JOHN

(Serves 4)

A traditional Southern dish, often served for good luck on New Year's Day. Don't wait until January to try this spicy dish. Black-eyed peas are great any time of year!

1 teaspoon hot chili oil or other spicy oil
1/4 cup chopped onion
1 small green pepper, coarsely chopped
1 cup vegetable broth
Salt and pepper to taste
3 cups cooked black-eyed peas
2 Tablespoons flour

In 2-quart saucepan, heat oil over medium heat. Add onion and saute, stirring, until browned. Stir in green pepper and cook until brightly colored and just tender.

Set aside 1/4 cup of broth. Add remaining broth, salt and pepper to taste, and black-eyed peas. Heat to boiling over high heat, then reduce heat to low and simmer about 5 minutes.

In cup or small bowl, stir together reserved broth and flour. Add to hoppin'john and cook, stirring, until mixture thickens. Serve immediately.

Total Calories Per Serving: 166; Fat: 2 grams

CURRIED SPLIT PEAS AND VEGETABLES

(Serves 4)

Split peas or lentils would work very nicely here. Lentils are often a favorite of non-vegetarians, since they have a sort of "meaty" texture in dishes like this. I chose to use split peas here, though, since so many people don't know what to do with them beyond the traditional split pea soup.

3/4 cup dry split peas
4 cups vegetable broth
1-2 Tablespoons curry powder, to taste
2 cups chopped vegetables (try peas, eggplant, zucchini, and green beans)
2 cups pre-cooked, peeled, and cubed sweet potatoes
1/3 cup raisins

In large saucepan, combine split peas, broth, and curry powder. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until peas are tender, about 30 minutes.

Add remaining ingredients. Re-heat to boiling and cook, stirring, until vegetables are hot, about 10 minutes longer.

Total Calories Per Serving: 273; Fat: 1 gram

TAMALE PIE

(Serves 4)

What recipe article about beans would be complete without a variation on chili? Here we've topped a very simple chili with a cornmeal batter for a filling one-dish meal.

Chili:

One 28-ounce can crushed tomatoes
1 cup whole-kernel corn
2 cups pre-cooked kidney beans
2-4 Tablespoons chili powder, to taste
Salt and pepper to taste

Topping:

3/4 cup cornmeal
3/4 cup flour
2 teaspoons baking powder
Pinch of salt
3/4 cup water
2 tablespoons melted margarine

Pre-heat oven to 425 degrees. Lightly oil a shallow 2-quart baking dish.

In large bowl, combine chili ingredients. Pour into baking dish.

In small bowl, combine cornmeal, flour, baking powder, and salt. Add water and margarine, stirring until dry ingredients are just moistened; do not overbeat.

Spoon cornmeal mixture over chili (don't worry if chili is not completely covered; batter will spread during baking). Bake tamale pie about 25 minutes or until bubbly and cornbread is golden.

Total Calories Per Serving: 458; Fat: 7 grams

PINTO PUREE

Serves 4 (4 sandwiches or 8 patties)

I stumbled on this versatile dish when I had a lot of leftover pinto beans, but it will also work with any extra beans you have. Serve the spread cold on hearty bread or crackers for a change from hummus or other sandwich fillings. Add some oatmeal for body (instructions, below), then pan-fry or bake it, and you have a soft patty that's great with mustard, ketchup, or steak sauce -- kind of like a salmon patty without the salmon, good hot or cold. (I also rolled some into "meat-balls" and served them as a cold hors-dþoeuvre with a hot-and-sweet mustard dip.) In fact, now that I think about it, this recipe does practically everything but the laundry!

4 cups cooked pinto beans
2 tablespoons dried minced onion
3 Tablespoons relish
2 teaspoons prepared mustard
1/4 teaspoon paprika
1/4 teaspoon ground cumin
Salt and pepper to taste

In food processor, blender, or large bowl with potato masher, combine all ingredients until smooth.

Note: To make patties, stir 1-1/4 to 1-1/2 cups rolled oats into mixture, depending on how moist your puree is. The mixture should be firm enough to form, but not dry and crumbly. Form into 8 patties. Bake in 400 degree oven on lightly oiled baking sheet, or pan fry until golden. Serve hot or cold.

Total Calories Per Serving (Puree): 251; Fat: 1 gram Total Calories Per Serving (Burgers): 348; Fat: 3 grams

BUTTER BEAN AND CORN CHOWDER

(Serves 4)

Butter beans are a large lima bean. (Often, you will find baby lima beans in the frozen section of your market.) They are mellow, with a creamy flavor that makes them perfect for soup.

1 cup vegetable broth
2 cups cooked butter beans
One 15-ounce can creamed corn
1 small carrot, coarsely chopped
1/4 cup finely chopped celery
1/2 teaspoon oregano
Salt and pepper to taste

In 2-quart saucepan, combine all ingredients. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes."

DEACON JOHN'S STIR-FRIED LENTEN SPAGETTI RECIPE

1/4 cup oil (best to use olive oil, but can only used during fast days if it is allowed).
4+ cloves of Garlic (crushed). Use at least four cloves -- more if you like. (I use closer to 10)
One diced onion
One diced bell pepper
Sliced mushroom (as much or as little as you like)
One or two bunches of spinach, cleaned and torn into small pieces.
4 jars of Ragu (or other brand) spagetti sauce -- read ingredients to ensure you get the kind that has neither meat, cheese, or milk).

Pour oil into wok, and allow it to sizzle a bit. Add the garlic, and let it cook long enough to flavor the oil. You can also add Basil leaves, or other spices at this point. Add the onions and let it cook for a few minutes, add bell peppers. When onions turn slightly clear, add mushrooms, and then after a minute or so, add spinach. Stir for about 2 or 3 minutes and then add spagetti sauce. stir for about 4 or 5 minutes as needed. reduce heat and allow to simmer. Pour over hot spagetti noodles. Note: sauce will taste better the next day after the garlic and spices have had a chance to work their way through the sauce.