Meatless Recipes and Desserts for Lent
Cheryl's Meatless Chilli
2 lage cans kidney beans
1 large can tomato juice (Recipe calls for 1 quart, which I put in at first then
when it cooks down and thickens, I put in the rest of the juice)
1 (16 oz) can tomato sauce
1 can diced fire roasted tomatoes
1 large onion chopped
1 bag of Boca soy crumbles
3 Tab chili powder
Salt and pepper to taste
- Put a small amount of oil in stock pot and saute onion until almost soft.
- Add the Boca soy crumbles and toss for about a minute or so until heated.
- Add the remainder of the ingredients and bring to a boil.
- Lower the heat and simmer
- Continue cooking for about an hour or two until it thickens.
That 's it, and it freezes well !
Cheryl's Country Cole Slaw
The Dressing Mix
1 cup vegetable oil
6 Tblsp. apple cider vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. pepper
Mix together and refrigerate over night (Optional)
2 pkg. Ramen Noodles crushed
1 pkg. slivered almonds
1 pkg. sunflower seed kernels
Toast all the "dry" ingredients in 350 oven for about 10 to 15 min
(Careful, they can burn quickly)
1 pkg cole slaw mix
1 pkg of broccoli slaw
1 bunch of green onions (chopped)
(Chop additional to your liking)
-- Everything can be mixed the day before and stored seperately --
When ready to serve, mix the slaw mix and dressing together, and then just before serving, add the dry mix and toss well !
If you're not sure if you'll need a salad this size, prepare only half a mix at a time.
Matushka Laryssa's Lenten Crumb Cake
Preheat oven to 375 degrees.
Grease & flour a 9x13 inch pan.
In a large bowl, work together 4 cups all purpose flour, 1 cup sugar, 1 cup brown sugar and 1 cup veg. shortening to form crumbs. Reserve 1 cup of the mixture.
In a separate bowl, mix together 1 cup of molasses, 2 cups hot water, and 2 tsp baking soda.
Combine wet and dry mixtures.
Pour into prepared baking pan. Sprinkle reserved crumbs on top.
Bake 10 minutes.
Reduce heat to 350 degrees and bake 30 to 40 minutes more, or until a tester comes out clean.
Cheryl's Marinated Bean Salad
You can use any combination of beans you like for this recipe !
(Black beans, Garbanzo beans, Navy Beans, etc).
2 (15 oz) cans Red Kidney Beans drained
2 (15 oz) cans Butter Beans drained
3 Cups Green Beans
2 Cups Celery chopped
1 Lge. Onion chopped
1 Green or Red Pepper, cut into 1" pieces
-- Drain and rinse, put into a large bowl --
3/4 Cup Apple Cider Vinegar (or White Vinegar)
3/4 Cup oil
3/4 Cup sugar
2 cloves garlic minced
1/4 Cup fresh Basil chopped (or 1 Tbl. dry)
2 tsp. Salt
1 tsp. Pepper
Combine garlic and oil in saucepan and heat until fragrant -- about a minute or two -- then add the rest of the ingredients and bring to a boil ... remove from heat, allow to cool, and then add to beans. You can enjoy this salad warm, or place in fridge to get cold before serving.
Glad you are enjoying the Lenten recipes!
Sue's Potato Soup
4 potatoes, cubed
1 small onion
1 stalk celery, with leaves
1 tsp. parsley leaves
In 2 quarts water, place carrot, parsley, celery and onion. Boil for 15 minutes. Add potatoes and boil 10 to 14 minutes more. In frying pan, put 2 tablespoons oil and 1 tablespoon flour. Fry to a dark brown. Add small onion and fry 10 minutes, stirring constantly. Add 1 teaspoon caraway seeds and 1/2 cup water and boil 10 minutes. Strain and add to soup and season to taste.
Sue's Date-Nut Cookies
3/4 cup sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup salad oil
1/4 cup water
1 cup brown sugar
1 tsp. vanilla
1 1/2 cups uncooked rolled oats
1/2 cup chopped nuts
1 cup chopped dates
Mix flour, soda, salt, cinnamon and nutmeg together. Set aside. Mix salad oil, water, sugar, vanilla, rolled oats and nuts. Add the flour mixture. Fold in dates. Refrigerate for 1 hour. Drop by teaspoonful on greased cookie sheet. Bake 10 to 12 minutes at 350°.
Sue's Pineapple Drops
Beat until light and fluffy…
1 cup oil or margarine
1 1/2 cups sugar
9 oz. can crushed pineapple with juice
Sift together and stir in…
3 1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. nutmeg
1 cup shredded coconut
Chill dough for 1 hour. Drop by teaspoonful on lightly greased baking sheet.
Bake at 400° for 8 to 10 minutes.
Chewy Oatmeal Cookies
(courtesy of Linda)
3 mashed, overly-ripe bananas
1/3 cup apple sauce
2 cups old fashioned oats
¼ cup almond milk (or vanilla soy)
½ cup raisins
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350° F. Mix all ingredients thoroughly. Drop by teaspoon-full onto a baking sheet (you should use parchment paper, or spray the tray lightly with a vegetable oil spray).
This recipe is egg-less, flour-less, and free from processed sugar!
"Chocolate" Chip Cookies
(courtesy of Fr. Elijah—a chocoholic at heart)
½ cup of coconut oil (semi-solid)
1 cup brown sugar
¼ cup almond or soy milk (can experiment w. light-soy, vanilla-soy, or rice milk)
1 tablespoon vanilla
2 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea-salt
1 cup of carob chips, dairy free chocolate chips, or other chocolate chip substitute
Preheat oven to 350° F. Cream together semi-solid coconut oil and brown sugar. Add other ingredients and stir well. Drop by spoonful onto cookie sheet. Bake for 7 ½ to 10 minutes. Cool on wire rack.