Lenten Cookbook

We would like to share some of our favorite lenten recipes with you.


5-Layer Dip – Fast!

Serves 4-6

This is great for a quick dinner with very little prep time. The ingredients and amounts are a guideline. Add more or less or none – or add your own ingredients. To keep the mouth-watering fresh taste, always use fresh cilantro and resist the fasting-temptation to add soy cheese, tofu, etc. as you don’t need it. This tastes even better as a leftover.


  • 2 cans black beans, drained & rinsed (Trader Joe’s Cajun style black beans work well, too)
  • Enchilada sauce – 1 can favorite brand or 1 bottle Trader Joe’s “Red Sauce”
  • 2 avocados, sliced (optional: sprinkle with lime juice & salt)
  • 1½ c. lettuce, chopped
  • 1-2 16 oz. jars salsa
  • 1 can sliced black olives
  • 1 bunch fresh cilantro, chopped
  • Chips for dipping or tortillas for wrapping


  1. Heat beans and enchilada sauce in sauce pan, simmer 3-5 minutes. Put in bottom of 8x8 glass container. (The heating and simmering can be skipped if you are in a hurry.)
  2. Layer remaining ingredients:
    bean-enchilada mixture (cooled)
    fresh chopped cilantro
  3. Dip a chip or wrap in a tortilla!


Roasted Rosemary Cashews

This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and their wonderful cookbook of the same name.


  • 1 1/4 pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1/2 teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon melted margarine (earth or smart balance)


Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Shrimp dip

(serve with tortilla chips)


Just eyeball the ingredients in this one. It is supposed to be like a creamy salad dip.

  • 1/2 lb or so bay shrimp, rinsed and drained
  • Vegenaise (non-dairy mayo)
  • Salsa
  • Fresh chopped cilantro
  • salt & pepper


Mix all together and serve with tortilla chips. This is better if you let the dip set in the fridge for a few hours so flavors can combine, then serve.

Tahini Sauce


  • ½ c. tahini
  • ½ c. water
  • 2 t. Sesame Tahini Dip & Sauce Spice (available from spicebazaar.com)

Mix all together and stir until smooth. Wonderful over grilled fish, falafel, steamed broccoli or cauliflower. Great as a dip for cut vegetables.

Walnut Red Pepper Dip

Process in a food processor until finely ground:

  • 2 cups raw walnuts

Add and whirl until smooth:

  • 1 tsp ground cumin
  • ½ tsp salt
  • 1 (12 oz) jar roasted red peppers, drained
  • 2 garlic cloves
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp fresh parsley
  • 2 tsp lemon juice

source: "Every Day Paleo"


Apple Pancakes


  • 1 apple peeled and grated
  • 1 c flour
  • ¼ c of sugar
  • 1 tsp cinnamon ( optional)


just enough water to make the dough sour cream consistence.

Beer bread

Source: Joy of Cooking

Preheat oven to 400F. Grease 8 1/2 X 4 1/2 - inch loaf pan.

Whisk together thoroughly in a large bowl:

  • 1c whole wheat flour
  • 1c all-purpose flour
  • 1/2  c old fashioned rolled oats
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

1 1/2 c light or dark beer (but not stout), cold or at room temperature but not flat.
Fold until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35-40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.



  • 1-1/4 cups white flour (or whole wheat pastry flour)
  • ¾ cups cornmeal
  • 1/3 c. sugar or ½ cup molasses
  • 2 t. baking powder
  • ½ t. salt
  • 1 cup soy milk
  • 1/3 c. vegetable oil
  • 1-1/2 tsp. Ener G Egg Replacer mixed into 2 T. water

Mix dry ingredients. Add wet ingredients and mix. Pour into greased 8 x 8 pan and bake at 400 degrees for 25 minutes.

Easy Breakfast Cornbread

Preheat oven to 425F. Grease 9-inch square pan.

In a medium bowl combine:

  • 1c yellow cornmeal
  • 1c white flour
  • 1/3 cup sugar
  • 1Tbsp baking powder
  • 1/2 salt

Mix in a small bowl and pour over dry ingredients:

  • 1c water
  • 1/2 c oil

Mix to combine. Pour into prepared pan and bake for 30 minutes.

For savory version you may leave out sugar, increase salt to 1tsp (not necessary ) and add 1/2 c corn kernels.

Lenten pancakes


  • 2c flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2c soy milk
  • 3 tbsp oil
  • 1/2 tsp vanilla


  • 2c flour
  • 1c whole wheat flour
  • 3 tbsp sugar
  • 2 tbsp baking powder
  • 3c soy milk
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 4 1/2 tbsp oil


Quickie Olive Oil Biscuits


  • 2 cup flour (white or whole wheat pastry)
  • 2 t. baking powder
  • 2 t. herbs
  • 6 T. olive oil
  • 1/2 c. soy milk
  • sundried tomatoes or chopped olives (optional)

Mix all ingredients. Drop onto cookie sheet and bake at 400 degrees for 10 minutes.


Apple Cake


  • 6 apples, peeled cored and sliced
  • 1 ½ c sugar
  • 1 c vegetable oil
  • 1 tsp vanilla
  • 3 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon


Heat apples and sugar until sugar is melted. Pour oil and vanilla over apples (off heat) and mix well. In a separate bowl mix flour, soda, salt and cinnamon. Add apple mixture to dry ingredients and mix thoroughly. Pour into greased pan. Bake at 350F for 1 hour.

Banana bread


  • 1 1/2 c whole wheat flour
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 2 ripe bananas
  • 2 strawberries chopped (optional)
  • 1/3 c apple sauce/ prune paste
  • 1/2 c chocolate chips
  • 1/4 c cocoa (optional)
  • 1/4 c oil
  • 1/4 c soy milk
  • 1/4 c nuts/ raisins/ oats


350F, 1 hour

Brown Sugar Shortbread


  • 1 cup margarine, at room temperature
  • 1 cup brown sugar
  • 2 cups flour
  • ¼ t. salt
  • 1 T. sugar and 1 t. cinnamon, mixed

Lightly grease a 9” springform pan. Beat margarine until light and fluffy. Add brown sugar, beat well. Using rubber spatula, mix in flour and salt. Press into pan. Sprinkle with cinnamon-sugar mixture. Cut into 12 wedges. Bake at 325 degrees for about one hour until brown, firm at edges, and slightly soft in center. Remove pan sides, recut wedges.

Carrot cake


  • 2 c sugar
  • 1c oil
  • 1 tsp vanilla
  • 1 c crushed pineapple, drained
  • 2 c grated carrots
  • 2 1/2 c flour
  • 1 tsp each soda, salt and cinnamon
  • 1 c flaked coconut
  • 1 c chopped walnuts (optional)


Beat first 5 ingredients until well mixed. Add dry ingredients that have been sifted together. Add flaked coconut and chopped walnuts. Bake in greased and floured 13X9 inch pan at 350F for 45-55 minutes.

Chewy Brownies

Servings: 12
Points: 1


  • ¾ cup all-purpose flour
  • ½ cup unpacked brown sugar, firmly packed
  • 1 Tbsp unpacked brown sugar, firmly packed
  • 3 Tbsp unsweetened cocoa
  • ½ tsp baking soda
  • ¼ tsp table salt
  • ½ cup water
  • ¼ cup unsweetened applesauce
  • ½ tsp vinegar, cider
  • 1 ½ tsp margarine, melted
  • ½ tsp vanilla extract


  1. Preheat oven to 350°F.
  2. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and stir until batter is smooth.
  3. Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
  4. Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.


Chocolate Applesauce Cake


  • 1/2 c Crisco or oil
  • 1c sugar
  • 1 1/2 unsweetened applesauce
  • 3 tbsp cocoa
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 1 rounded tbsp cornstarch
  • 2 level tsp soda
  • 1c raisins
  • 1c walnuts
  • 2c flour, sifted
  • pinch of salt


Cream the Crisco and sugar together. Add the applesauce and all dry ingredients. Bake in greased and floured 13x9 pan for about 1 hour in 350F oven.

Chocolate Pudding

Can also be used as pie filling.


  • 1/3 cup cocoa
  • ¾ cup sugar
  • ¼ t. salt
  • 3 cups chocolate Silk soy milk
  • 1-1/2 t. vanilla
  • ¼ c. cornstarch (1/3 c. for pie filling)

Combine cocoa, sugar, salt, and cornstarch. Add Silk, whisking constantly. Bring to a boil over medium heat, then lower heat and cover. Boil gently 5-10 minutes. Remove from heat and whisk in vanilla. Pour into serving dishes or prepared pie shell. Refrigerate until thoroughly chilled.

Chocolate cake

Source: Joy of Cooking

Preheat oven to 350F. Grease and flour one 8X8-inch pan.

Stir together into a large bowl:

  • 1 1/2 c all-purpose flour
  • 1 c plus 2 Tbsp sugar com
  • 6 Tbsp unsweetened non alkalized cocoa
  • 1 tsp baking soda
  • 1/8 tsp salt

Combine and add:

  • 1 c cold water
  • 1/4 c vegetable oil
  • 1Tbspn white vinegar
  • 2 tsp vanilla

Stir until smooth. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25-30 min.
Serve plain, dusted with powdered sugar.

Chocolate tofu pie


  • 1 package soft tofu drained and pured
  • 1 12oz package of chocolate chips melted
  • 1 pie shell


Mix tofu and chocolate with hand mixer until smooth and poor into pie shell. Refrigerate until firm.

Fruit Cobbler

This recipe doubles easily and is great with any fruit – even canned.


  • 4 apples, cored, skinned, and cut (smaller pieces the softer end result will be)
  • 1 TBS. lemon juice (if using fresh fruit that browns when cut such as apples or pears)
  • 1/3 c. flour
  • ½ c. brown sugar
  • 1 c. oatmeal
  • ½ tsp. cinnamon
  • ½ c. melted margarine


  1. Preheat oven to 375.
  2. Sprinkle lemon juice on fruit and spread on bottom of 8x8 pan.
  3. Combine other ingredients and spoon over fruit
  4. Bake for ½ hour.

Great with “Soy Delicious” vanilla ‘ice cream’

Harvest Fruit Bars


  • 6 oz diced dried mixed fruit bits
  • 1 c chopped banana ( about 2 medium )
  • 2/3 c Orange juice
  • 1 1/2 tsp apple spice or ground cinnamon, divided
  • 1 3/4 c whole wheat flour or all-purpose flour
  • 1 1/2 c oats (quick or old-fashioned, uncooked)
  • 2 sticks margarine or butter, softened
  • 1 c firmly packed brown sugar
  • 1/2 c chopped nuts


  1. Preheat oven to 375F.
  2. In a medium bowl, combine dried fruit, banana, orange juice and 1 tsp apple pie spice; set aside.
  3. In a medium bowl, combine flour, oats and remaining 1/2 tsp apple pie spice; mix well.
  4. In a large bowl, beat margarine and sugar together with an electric mixer until creamy. Add oat mixture and beat until crumbly.
  5. Reserve 3/4 c mixture for topping. Press remaining oat mixture onto bottom of 13x9 baking pan. Bake for 13-15 min, or until golden brown.
  6. Spread fruit evenly over crust to within 1/4 inch of edge. Add nuts to reserved oat mixture and mix well. Sprinkle evenly over fruit and pat down lightly.
  7. Bake for 16-20 min, or until golden brown. Cool completely; cut into bars. Store loosely covered.


Hawaiian Wedding Cake


  • 2 c.  sugar
  • 2 tsp baking soda
  • 2 c flour
  • ½ tsp salt
  • 1 20 oz can crushed pineapple
  • 1 c chopped nuts


Mix all ingredients. Bake in greased pan, oblong or 2 round for 35-40 minutes at 350F.

Honey Crunchy Cookies


  • 1/2 c. butter or coconut oil (for lenten recipe)
  • 1/2 c sugar
  • 1/2 c honey
  • 1 egg or egg replacer (can be purchased at Fred Meyer)
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 1 c. uncooked oatmeal
  • 1 c. shredded coconut
  • 1/2 c. chopped walnuts
  • optional: raisins, seeds, flaxmeal


350 degrees, 10-12 minutes - slightly lower heat when using coconut oil

Mix dry with dry, wet with wet, blend together, spoon onto greased cookie sheet.

Lenten Chocolate Cake


  • 3 c. flour
  • 2 tsp. baking soda
  • 6 TBS. cocoa
  • 1 tsp. salt
  • 2 c. sugar
  • 3 TBS. vinegar
  • 1 tsp. vanilla
  • 3/4 c. veg. oil
  • 2 c. water


  1. Measure flour, soda, cocoa, salt and sugar into large mixing bowl.
  2. Add vinegar, vanilla, oil, and water and mix well.
  3. Pour batter into greased 9x13 pan.
  4. Bake at 350 for 40-45 min.
  5. Let cake sit for an hour then sprinkle with powdered sugar on the top OR make choc. icing: mix sugar, cocoa, and a little margarine. Add enough warm water to make a smooth, creamy icing.

Extra chocolate: Take big dark chocolate chips from the bulk section and placed them on top before I put it in the oven. I think they slowly sink in and melt into gooey goodness!!! Once I tried dark chips mixed in the batter and they sunk to the bottom when I poured in into the pan so the bottom was choc. chips when we cut into it...not as good. It's just as moist without chocolate chips.

P.S. Click here for another delicious version!

Lenten Chocolate Cake Version 2.0


  • 3 cups flour OR 2-1/2 cups flour and ½ cup almond meal (Trader Joe’s)
  • 2 cups sugar
  • ½ cup cocoa
  • 2 t. soda
  • 1 t. salt
  • 2 cups water
  • ¾ cup canola oil
  • 2 t. almond extract
  • 2 T. balsamic vinegar
  • 1 pkg semisweet chocolate chips

Mix dry ingredients in bowl. Add everything but chocolate chips and beat 3 minutes. Fold in chocolate chips and pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 35-40 minutes.

Lenten Chocolate Chip Cookies


  • 2 ¼ c. flour (I usually add a little more when I make them)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. Imperial margarine
  • ¾ c. white sugar
  • ¾ c. packed brown sugar
  • 2 tsp. vanilla
  • 2 c. vegan chocolate chips


  1. Set oven to 375 degrees
  2. Mix dry ingredients—set aside
  3. Mix sugars, margarine (I microwave it for 30sec-1minute so its soft and mixable), and vanilla in large bowl
  4. Add dry ingredients to wet mixture (if batter is too dry, add a little rice milk or water)
  5. Mix in chocolate chips
  6. Bake for 9-11 minutes


Orange cake

Source: Joy of Cooking

Preheat the oven to 350F. Grease and flour one 8X8-inch pan.

Whisk together thoroughly in a large bowl:

  • 1 1/2 c all-purpose flour
  • 1 c sugar
  • 1tsp baking soda
  • 1/2 tsp salt

Add and stir together until smooth:

  • 1c orange juice
  • 1/3 c vegetable oil
  • 1 Tbsp grated orange zest
  • 1 Tbsp white or cider vinegar
  • 1tsp vanilla

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 30-35 min.


Paraskeva's Lenten Bars

Mix together:

  • 1/2 c. chopped roasted almonds
  • 1/4 c. raw pumpkin seeds
  • 1/2 c. raw hazelnuts,chopped
  • 1/2 c. cup dried cranberries
  • 3 cups oats
  • 1/4 cup brown rice flour
  • 1/4 cup soy protein
  • 1/2 cup flax seed meal
  • 1/2 cup wheat germ

Melt/Heat in microwave for 90ish seconds:

  • 1/4 cup lecithin (this comes in dry and wet form.  The wet is less expensive and seems to make the bars more moist)
  • 3/4 cup peanut butter
  • 3/4 cup brown rice syrup
  • 1/2 cup maple syrup

Mix wet with dry.  Spread in sprayed 9x13 pan. Let stand for 30 min, then cut into bars and wrap. Make sure you freeze what you don't eat. I cut them and wrap individually, then freeze.  They defrost really quickly.  You can buy a lot of these ingredients in the bulk section of the health food section of Fred Meyer. Also, they taste even better the next day!

Pumpkin Chocolate Chip Bread


  • 4 cups sugar
  • 1 cup canola oil
  • 1 28-oz. Can pumpkin (just pumpkin, not pumpkin pie filling with added spices)
  • 5 cups flour
  • 4 t. soda
  • ½ t. clove
  • 1 T. cinnamon (one Tablespoon, not one teaspoon)
  • 1 T. salt
  • 1 12 oz. Pkg semi-sweet chocolate chips (Trader Joe’s brand is great)

Mix the sugar, oil, and pumpkin until well combined. In a separate bowl, mix the flour, soda, spices, and salt. Blend the dry ingredients into the sugar/oil/pumpkin mix. Fold in the chocolate chips. Put into 3 to 4 greased and floured bread pans. Bake at 350 degrees for 60 minutes. Note: If you are not fasting and want a fun treat, this bread is great spread with cream cheese frosting!

Pumpkin Cookies


  • 3/4 c honey
  • 1c pumpkin puree
  • 1/2 c oil
  • 1 tsp vanilla
  • 2 1/4 c flour of choice
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1c raisins (optional)
  • 1/2 c chopped nuts (optional)


Preheat oven to 350 degrees. Mix honey, pumpkin, oil, and vanilla in a bowl. In a separate bowl, combine dry ingredients; add to pumpkin mix. Stir in raisins and nuts, if desired. Drop by spoonfuls onto oiled cookie sheet. Bake for 12 to 15 minutes.

Raspberry bars

Mix and press onto the bottom of 13x9 baking pan:

  • 1.5 c flour
  • 3/4c sugar
  • 3/4 c softened margarine

Bake at 350F for 15 min.In a saucepan mix and bring to a boil stirring constantly:

  • 10 oz frozen raspberries
  • 1/4 c orange juice
  • 1 tbsp corn starch

Boil for 1 min. Let cool for 10 min.Put 3/4c chocolate chips over baked mixture. Put raspberries on top. Bake at 350F for 20 min ( until set). Refrigerate for 1 hour.

Main dishes

Angel Hair Pasta with Shrimp


  • 1 chili pepper
  • angel hair pasta
  • olive oil
  • 1 clove garlic, minced
  • 1 lb Shrimp
  • white wine
  • 1 tomato
  • 1 shallot
  • fresh basil
  • 1 lemon, zest and the juice


  1. Chili pepper chopped cut in half and then thin slices of each half
  2. Angel hair pasta cook up in boiling water
  3. Olive oil in hot pan add chili pepper and minced garlic saute nicely
  4. Shrimp in with garlic and chili, add white wine and reduce
  5. Dice up tomato, chopped up shallot put in pan
  6. Roll up basil like a cigar and chop put half in pan
  7. Drain pasta drizzle with olive oil and the zest of the lemon
  8. Pasta in shrimp with sauce. Sprinkle rest of basil on top with a squeeze of lemon


Arabic Lima Beans


  • 1 onion, chopped
  • 1 T. olive oil
  • 1 16 oz. pkg frozen lima beans
  • 1 14 oz. can canned tomatoes with their liquid
  • salt and pepper to taste

Saute onion in oil until browned. Add lima beans (straight from freezer is okay) and tomatoes. Simmer about 15-20 minutes until lima beans are cooked. Serve over Arabic Rice Pilaf. This can also be made with green beans (frozen, canned or fresh)—the dish is then called Lubyi bi Roz (Green Beans with Rice). You can add carrots when sauteeing the onion if you like.

Arabic Rice Pilaf


  • 1-2 T. olive oil
  • ½ c. orzo or vermicelli broken into small pieces
  • 1-1/2 c. rice
  • 1-2 t. salt
  • 4 c. water

Saute orzo or vermicelli in oil until browned (stir constantly as this will happen quickly). Add rice and saute a few seconds. Add water and salt, bring to a boil, and then simmer about 20 minutes until rice is tender.

Artichoke and Tuna Panini with Garbanzo Bean Spread

To be made on a Fish day during Lent OR you can make the Garbanzo bean spread during a regular weekend during Lent.


Garbanzo Bean Spread:

  • 1 (15 1/2-ounce) can garbanzo beans, drained
  • 2 cloves garlic
  • 1/4 cup fresh mint
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • 1 cup pitted black olives, finely chopped
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (5 1/2-ounce) cans tuna in olive oil, drained
  • 1 (13 3/4-ounce) can quartered artichoke hearts, drained
  • 8 mini baguettes, sliced in 1/2 lengthwise
  • 2 cups arugula

OPTIONAL: Special equipment: Brown parchment paper for wrapping the sandwiches


To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

Awesome Vegan Pizza


  • Pizza crust of your choice
  • Red pizza sauce or vegan pesto
  • Saute red onions in EVOO (extra-virgin olive oil)
  • Chopped crimini or white button mushrooms
  • 1 jar of roasted red/yellow peppers, chopped (Trader Joes has really good ones)
  • Finely chopped garlic (2-3 cloves)
  • 1 chopped zucchini
  • 1/2 lb. raw prawns, deveined, peeled, chopped in half
  • 1/2 lb. raw scallops, chopped in half
  • Optional: canned artichoke hearts chopped, or other veggies of your choice.


Bake pizza crust until partially done. Add either red sauce or pesto, then onions, mushrooms, peppers, basil, garlic, zucchini, and raw seafood. Sprinkle with salt & pepper. Drizzle EVOO over top of seafood/vegetables. Bake until seafood is pink and vegetables/crust are done. Wait a few minutes to cut. Serve! Yummo!

Barley-Mushroom Pilaf with Sauteed Mushrooms

(adapted from Madison, Vegetarian Cooking for Everyone)


  • ½-1 oz. dried porcini (½ -1 c.) or 2 c. mushroom broth
  • 1 lb. white mushrooms, chop ½ & slice ½ (optional: use more mushrooms if not using porcini)
  • 5 TBS. olive oil (or mix of oil & butter)
  • salt & pepper
  • 2 garlic cloves, chopped
  • ½ c. dry white or red wine
  • 1 onion finely chopped
  • 1 c. pearl barley, rinsed
  • ¼ c. chopped parsley mixed with a little tarragon or rosemary 


  1. Cover the dried mushrooms with 3 cups warm water. Set aside to soften for at least 15 minutes, then remove and finely chop. Reserve the liquid and add enough water to make 3 cups, if necessary. (If omitting porcini, measure the 2 cups mushroom broth and set aside).
  2. Heat 2 TBS. oil in wide skillet over high heat. Add the chopped fresh mushrooms and cook, stirring frequently, until well colored, about 5 minutes.
  3. Season with salt & pepper, then add the dried mushrooms, garlic, and wine. Reduce the heat to medium and cook until the wine is absorbed and the pan is nearly dry, about 2 minutes.
  4. In a 3-quart saucepan, heat 1 TBS. oil. Add the onion and cook over medium heat until limp, 5 minutes.
  5. Add the barley, stir in the cooked mushrooms, reserved mushroom liquid or mushroom broth, and ½ teaspoon salt. Bring to a boil. Lower the heat and simmer, uncovered, until tender, 35-40 minutes.
  6. Meanwhile, sauté the sliced mushrooms in the remaining oil over high heat until golden, about 5 minutes. Season with salt and pepper.
  7. Loosen the cooked barley with a fork, toss it with the herbs and pile it into a serving dish. garnish with the sautéed mushrooms.


Beans and Rice, Jamaican Style

Serves 6-8

This recipe is taken from my favorite cookbook, Nourishing Traditions, and is a Friday dinner standby in our house. It’s so rich and delicious, you’d never know it was Lenten!


  • 1 c. red kidney beans
  • warm filtered water
  • 1 TBS. lemon juice
  • 1 can coconut milk (do NOT use “lite”!)
  • 1 bunch green onions, chopped
  • 1-3 jalapeno peppers (1 is necessary for flavor, but for more heat add two or three)
  • 3 cloves garlic, mashed
  • 2 tsps. Thyme, dried
  • 2 tsps. Sea salt
  • 1 tsp. dried green peppercorns
  • 1 c. brown rice, soaked for at least 7 hours in warm water.


  1. The night before, cover beans with the warm water and stir in lemon juice. Leave in a warm place.
  2. In the morning, drain and rinse the beans and place in a pot. Add enough water to cover the beans, bring to a boil, and skim.
  3. Add remaining ingredients except rice.
  4. Cover and simmer for about 6-8 hours or until beans are tender.
  5. Drain the rice and add to the pot with enough filtered water to cover the rice and beans about ½ inch.
  6. Bring to a boil and cook, uncovered, until liquid has reduced to the level of rice and beans.
  7. Cover and cook on lowest heat for about 30 minutes.


Boston Baked Beans


  • 3-5 cups cooked white beans and a little of their liquid
  • 1-1/2 T. olive oil
  • 1 med. Onion, chopped
  • 2-4 T. soy sauce
  • 1 T. mustard
  • 1/3 cup molasses
  • sale and pepper to taste

Saute onion in oil. Mix with all other ingredients. Place in a shallow baking dish and bake at 350 degrees for 45 minutes. Serve with cornbread.

Charred Chili Relleno with Green Rice

Rachel Ray, Food Network


  • 4 cups vegetable stock, divided
  • 1 bay leaf
  • 2 cups white rice
  • 4 large poblano peppers
  • 6 ears corn on the cob or 3 cups frozen corn kernels
  • 3 tablespoons corn, peanut or vegetable oil, divided
  • 1 red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 4 cloves garlic, chopped
  • 1 (15-ounce) can fire roasted diced tomatoes, drained well
  • 1 1/2 teaspoons ground cumin, 1/2 palm full
  • 1/2 teaspoon dried oregano, eyeball it in your palm
  • Salt and freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 1/2 pound spinach leaves, deveined and coarsely chopped
  • 4 scallions, coarsely chopped
  • 2 limes, zested, juiced


Preheat broiler or grill pan to high. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix. Place under the broiler a few seconds if desired.

Serve peppers on beds of green rice.


Crab Strudel

Make for a lenten feast day or special occasion.
Serves 6-8


  • 1 1/2 sticks margarine;
  • 3 scallions, chopped;
  • 2 garlic cloves, minced;
  • 1 tsp. curry powder;
  • 1 lb. lump crabmeat, drained and picked to remove shells;
  • 2 tsp. fresh flat-leaf parsley, chopped;
  • 1 lime, juiced;
  • 1 tsp. salt or to taste;
  • 1/2 tsp. pepper;
  • 10 sheets phyllo dough;
  • 1/4 c. plain dry breadcrumbs.


Preheat the oven to 400. Heat 2 Tbs. margarine in a med. saute pan, add the scallions and garlic and cook over med-low heat until the scallions are soft, approx. 5 min. Add the curry powder and stir. Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt & pepper. Add the crabmeat to the scallion mixture. Melt 10 Tbs. margarine in a small pan and set aside. Unfold 1 sheet of the phyllo dough. Brush the sheet w/ melted margarine; sprinkle w/ bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted margarinne and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top w/ margarine and set aside. Repeat the entire process using the all the phyllo dough and crab filling. Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 15 minutes, or until the top is lightly brown. Slice and serve. HAN


Curried Shrimp Kebobs


  • 24 Large Shrimp
  • 2 tart apples
  • 3 Tbs. Lemon juice
  • 1 Tbs. curry powder
  • 1 Tbs. Vegetable oil
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 4 green onions cut into 1 inch lengths


  • 3 cups vegetable stock
  • 1 1/2 cups couscous
  • 1/4 cup golden raisins
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 cup roasted peanuts chopped


Preheat oven to broil of prepare grill.

Peel and de-vein shrimp. Cut apple into 3/4 inch pieces. Place lemon juice, curry powder, oil salt and pepper in bowl. Add shrimp and apples, toss to coast. Thread 2 shrimp, 2 pieces green onion and 2 pieces apple on wooden or medal skewers.

For Couscous: bring vegetable stock to a boil. Slowly stir in couscous, and all ingredients except peanuts.

Adjust oven rack 4-6 inches from heat. Broil or grill skewers turning once until cooked 3 min. per side

To serve, fluff couscous with fork sprinkle with peanuts – Place skewers over couscous and serve!

Fettucine with Zucchini


  • 1-3 T. olive oil
  • 2 cloves pressed garlic
  • 6 med. Zucchini, sliced
  • ¼-1/2 c. pinenuts
  • ½ lb. fettucine

Heat oil in a large skillet. Add garlic and saute for a minute. Add zucchini and pinenuts and saute until zucchini is tender and pinenuts begin to brown. Remove from heat. Meanwhile, cook fettucini in boiling salted water; drain. Transfer to large bowl, add zucchini and toss well.

Garbanzo-Oat Burgers

Makes 6 small-medium sized burgers


  • 2 tsp. oil (coconut oil is a good one for frying)
  • 1/2 c. chopped onion
  • 2 c. rolled oats
  • 1/2 c. ground nuts
  • 1 cup canned or cooked garbanzo beans
  • 3/4 c. water
  • 3/4 tsp. salt
  • 2 cloves garlic
  • 1/4 tsp. celery seed (optional)
  • 2 leaves sage or 1/4 tsp. dried sage


Heat oil in large skillet over med-high heat. When oil is hot, saute onion for 10 min. or so until tender and browned. Place oats and nuts in a large mixing bowl. Mix and set aside. Process remaining ingredients in blender until creamy. Pour mixture into oat and nut mixture. Add cooked onions and mix. The mixture will be fairly stiff. Allow mixture to rest for 5 minutes so oats absorb liquid. Form into 6 thick patties. Brown in a large oiled skillet, slowly, about 5-7 minutes on each side. Serve on hamburger buns if desired.



Adapted from Food for Paradise by St. John Russian Orthodox Church

Strict-fast optional
Serves 6-8


  • 3 TBS olive oil (or 1/3 c. veg. broth)
  • ½ yellow onion, chopped
  • ½ green pepper, chopped
  • 3 cloves garlic, minced
  • ½ c. chopped fresh parsley (or 1 TBS. dry)
  • 1 packaged baby okra, thawed (available at Whole Foods, or ½ cup celery, chopped)
  • 1 c. vegetable broth
  • 14 oz. can tomatoes, peeled and diced
  • 1 tsp. thyme
  • 1 bay leaf
  • ¼ c. chopped fresh basil (or 1 tsp. dry)
  • ¼ tsp. garlic powder
  • ¼ tsp. chili powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1/8 tsp. red pepper (optional)
  • cayenne pepper (optional)
  • 1 c. long grain rice
  • 1 lb. peeled shrimp or Trader Joe’s Seafood Blend


  1. Preheat oven to 350.
  2. Saute onions in oil, medium heat, until softened, 3-5 min. If using vegetable broth instead, simmer.
  3. Add green pepper, garlic, parsley, and okra and continue to cook 3 minutes.
  4. Add tomatoes and stir in remaining herbs and spices.
  5. Add rice, bring to boil, cover and let simmer on lowered heat until done (approx. 30 min)
  6. Add shrimp or Seafood Blend and cook until pink/opaque
  7. Transfer to oblong baking dish and bake in oven for 30 minutes.


Jumbo Shrimp with Basil and Mint Pesto

This is excellent!


  • 3/4 cups lightly packed fresh mint leaves
  • 1/2 cup lightly packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1 garlic clove
  • 1/4 cup olive oil
  • 2 tablespoons freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 2 pounds uncooked jumbo shrimp, peeled and de-veined
  • 2 tablespoons extra-virgin olive oil


Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.

Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.

Transfer the shrimp to a platter and serve.

Kung Pao Shrimp

Adapted from Cooks Country, October/November 2007

Serves 4
This recipe pulls together very quickly, especially if you pre-measure ingredients.


  • 1 c. vegetable broth
  • 3 TBS. oyster sauce (available at Fred Meyer’s ethnic/asian food aisle)
  • 2 tsp. hot sauce (optional)
  • 2 tsp. cornstarch
  • 2 TBS. vegetable oil
  • 1 lb. extra-large uncooked shrimp, peeled and deveined
  • ½ c. dry-roasted peanuts (or cashews)
  • 1 red bell pepper, seeded & chopped
  • 3 garlic, minced
  • 1 TBS. grated fresh ginger (1 tsp. dry)
  • Steamed rice or noodles to serve 4


  1. Prepare rice or noodles.
  2. Whisk broth, oyster sauce, hot sauce, and cornstarch in bowl. Set aside.
  3. Heat 1 TBS. oil in large skillet over medium-high heat until just smoking.
  4. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes. Transfer to plate.
  5. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes.
  6. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  7. Stir in broth mixture and bring to boil.
  8. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute.
  9. Serve over steamed rice or noodles.



The classic Middle Eastern lentil and rice dish.


  • 2 cups dry lentils
  • 1 cup rice (I use brown basmati rice)
  • 3 onions
  • 5-6 T. olive oil (or more, depending on taste)
  • Salt and pepper
  • Allspice

To the lentils, add 8 cups water and some salt. Boil the lentils halfway until done. While the lentils are boiling, chop 2 of the onions and sauté in half of the olive oil, sautéing until a little beyond golden brown. When the onions are almost done, add ½ T. allspice and 1 t. salt and sauté a little more. Set onions aside. When lentils are halfway done, add the rice and boil until the rice is almost done (stir and add water as needed). Turn down the burner to simmer off the last liquid 10-15 minutes and add salt, pepper, and about 1 T. allspice along with the sautéed onions.
Take the last onion and slice it into rings. Sauté it in the remaining olive oil until very brown (almost black). Use the onions rings as a garnish when serving.
Majedra is traditionally served with cabbage salad, but is also good with roasted vegetables.

Pasta with Shrimp in Orange Sauce

Serves 6


  • 1 red bell pepper, cut into long, thin strips
  • 1 lb. medium-large (25 count) shrimp, peeled and deveined
  • 2 tbsp olive oil
  • ½ medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/3 cup dry white wine
  • 3 tbsp freshly squeezed orange juice
  • grated zest of 1 orange
  • 1/8 – ¼ tsp chili pepper flakes (to taste)
  • 12 Kalamata olives, pitted coarsely chopped
  • salt and pepper, to taste
  • 1 lb fusilli or other pasta, cooked


  1. Cut each shrimp into 3 pieces and set aside.
  2. Over medium-low heat (in pan large enough to hold all ingredients except pasta) sauté onion and pepper in olive oil, stirring frequently until soft, approximately 10 minutes. Add garlic and shrimp and toss in oil until shrimp turns pink, about 2-3 minutes. Add wine and cook, stirring frequently, until sauce is slightly reduced, about minutes. Stir in orange juice,zest and chili flakes. Briefly bring sauce back to boil until thick enough to coat pasta (remove shrimp if you need to boil more than a minute, then return to sauce).
  3. Toss with pasta.


Pesto (variation 1)


  • 3 cups packed fresh basil leaves
  • 2 large cloves garlic
  • ½ cup pine nuts or walnuts or almonds
  • ½ cup olive oil
  • salt to taste


Combine all ingredients in the blender or food processor and blend until you have a smooth paste. Toss with hot drained pasta!!

Simple and yummy!!!


Pesto (variation 2)

A delicious, kid friendly, meal. It is best and cheaper to make this at the end of the summer when basil is plentiful at the farmer’s market. We make enough for the whole year…about 20 or so…and freeze them flat in quart size freezer bags. You can get basil year round at Trader Joe’s. Serves 5 with leftovers.


  • 2 packed cups of washed and spun basil leaves
  • 1-2 cloves of garlic (personal preference)
  • 4 T pine nuts (any kind)
  • 1 t salt
  • Almost 1 cup olive oil


Put all ingredients in blender and puree. You have an amazingly healthy little meal. Toss with 1 and 1/2 lbs. of pasta of your choice. Spaghetti or orzo are good choices. You will have leftovers. Cut the recipe by 2/3 for one lb of pasta. The blender works better than a food processor for this.

Provencal Couscous Salad

Adapted from Mediterranean Vegan Kitchen

Serves 5-6 Main-course or 10-12 appetizers

This fresh tasting recipe keeps well in the fridge for a few days and makes a great after-school/work snack. Fresh mint and fresh lemon juice make this stand-out.


  • 2 c. vegetable broth
  • 1/3 c. plus 1TBS extra-virgin olive oil
  • ¼ teaspoon salt, plus additional to taste
  • 1 ½ c. instant couscous
  • 8 oz. zucchini (pref. 1 green & 1 yellow)
  • 9 TBS. lemon juice (= juice of 3 med. lemons)
  • 1 can plum tomatoes, diced
  • 1 bunch scallions (6-8), mostly white parts, thinly sliced
  • 1 ½ c. fresh mint leaves, finely chopped
  • 1 c. fresh cooked or frozen green peas (do not use canned)
  • 4 canned whole artichoke hearts, drained, chopped and squeezed dry between paper towels
  • (Trader Joes sells some frozen, chopped artichoke hearts that work well, too)
  • Freshly ground black pepper, to taste
  • Pita or flatbread for scooping!


  1. In a medium skillet with a tight fitting lid, bring broth, 1 TBS. oil & ¼ tsp salt to boil.
  2. Working quickly, add couscous and zucchini, stirring well to combine.
  3. Cover and remove from heat. Let stand 7 minutes. Uncover & fluff with fork. Leave to cool 15 minutes.
  4. In large mixing bowl, whisk together lemon juice & remaining oil.
  5. Add tomatoes, scallions, mint, parsley, peas, artichokes, salt, and pepper. Stir well to combine.
  6. Add cooled couscous mixture and toss well to combine. Season with salt & pepper as necessary.
  7. Cover and let stand for 20 minutes at room temperature to allow flavors to blend, stirring occasionally – or cover and refrigerate for at least 1 hour & serve chilled.


Satyamma's Famous Cauliflower Curry

Source: The Moosewood Cookbook by Mollie Katzen

Time: 30-40 minutes to prepare
Yield: 8 servings


  • 3 cups basmati rice
  • 4 1/2 cups water
  • 2 three-inch diameter potatoes, cut into small chunks

Spice Paste:

  • 1 Tbsp mustard seeds
  • 3 med cloves garlic
  • 1 1/2 Tbsp fresh ginger (slice into thin rounds to break up the strings)
  • 1/2 c lightly toasted peanuts
  • 1 tsp turmeric
  • 1/2 tsp ground cloves or allspice
  • 2 Tbsp toasted cumin seeds
  • 1-2 Tbsp toasted sesame seeds
  • 1/4 tsp cayenne
  • 1/2 c water (more, as needed)
  • Optional: 1/2 c shredded unsweetened coconut
  • 1-2 Tbsp peanut oil
  • 1 1/2 c chopped onion
  • 1 tsp salt
  • 1 large cauliflower, cut into 1-inch pieces
  • 1 med carrot, thinly sliced
  • Optional: 1 c cooked chick peas
  • Optional: 1 c raisins and/or cashews
  • 3-4 Tbsp lemon juice


  • Lemon or orange slices
  • Toasted nuts (cashews)
  • Toasted coconut
  • Raisins
  • Sliced tomatoes
  • Chutney


Begin cooking the rice with the water. Boil the potatoes until just tender. Drain and set aside. Place the spice paste ingredients in a blender and puree until fairly homogeneous. Add extra water as needed to form a soft workable paste.

Heat oil in skillet and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.

Add potatoes, chickpeas, raisins, cashews, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.

Seafood Stew with Tomatoes & Basil

Adapted from Bon Appetit

4 servings


  • 1/4 cup olive oil
  • 1 1/4 cups chopped onion
  • 2 tablespoons chopped garlic
  • 4 teaspoons dried oregano
  • 1 1/2 teaspoons fennel seeds
  • 2 1/2 cups crushed tomatoes with added puree
  • 2 1/2 cups bottled clam juice
  • 1 cup dry white wine
  • 2 6 1/2-ounce cans chopped clams, drained, liquid reserved
  • 1 pound uncooked large shrimp, peeled, deveined
  • 1 6-ounce can crabmeat, drained
  • 1/2 cup chopped fresh basil
  • Cayenne pepper


Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.


Sesame Peanut Noodles

Adapted from The New Enchanted Broccoli Forest

Serves 5-6
This is not only a very good vegetarian and vegan cookbook, but is hand lettered and illustrated, making it a lot of fun to read.


  • 1 c. high-quality (Adams works well) peanut butter (crunch or creamy)
  • 1 c. boiling water
  • 4-5 TBS rice or cider vinegar
  • 2 cloves garlic, minced
  • 2 TBS honey
  • 1 TBS soy sauce
  • ½ tsp crushed red pepper (to taste)
  • 4 TBS Chinese sesame oil
  • 1 lb noodles (works with angel hair, linguine, spaghetti, vermicelli)
  • 1 medium cucumber, chopped
  • 4 green onions, chopped
  • ¾ c. minced nuts: peanuts, cashews, etc.
  • minced fresh cilantro


  1. Place the peanut butter in a medium bowl. Add boiling water and whisk until smooth.
  2. Stir in vinegar, salt, garlic, honey, soy sauce, red pepper, and sesame oil.
  3. Cook the noodles, drain, and place in a large bowl. Pour the sauce over the top, or serve separately for people to use at their discretion
  4. Serve topped with nuts, cucumber, green onion, cilantro, or other toppings.


Shrimp Po’ Boy

Serves 4


  • 1 lb peeled uncooked shrimp
  • 1 medium papaya or mango, seeded, peeled and finely chopped
  • 1/3 cup mayonnaise (use fasting type)\1 Serrano or jalapeño pepper, seeded and finely chopped
  • 1 green onion, thinly sliced
  • 2 limes, juiced & zested, set aside 1 TBS. lime juice
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 18- to 24-inch baguette
  • 5 Bibb or romaine lettuce leaves
  • 2 Tbsp shredded coconut, toasted


  1. Remove and discard shrimp tales, if any are present. Cook until pink with most of lime juice. Coarsely chop shrimp.
  2. In medium bowl combine shrimp, papaya or mango, mayonnaise, Serrano or jalapeno peeper, green onion, lime zest, 1 TBS. lime juice, salt and black pepper. Cover and chill up to 1 hour.
  3. Cut baguette into 4 equal-size rolls. Slice in half lengthwise. Remove some of bread from bottom half of each roll, leaving thick shell.
  4. Optional: Place all rolls, cut side up, on broiler pan or baking sheet; broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted.
  5. Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce; sprinkle with coconut.
  6. Place top of roll on shrimp mixture. Makes 4 sandwiches.


Shrimp with Coconut Sauce

Serves 3-4


  • 1 tbsp. tomato paste
  • 3/4 tsp. salt
  • 1/4 tsp. sugar
  • 1 tsp. garam masala (Indian spice blend)
  • 1/2 tsp. ground cumin
  • 1/8 - 1/4 tsp. cayenne pepper
  • 3 tbsp. finely chopped cilantro
  • 1 green chili, finely chopped
  • 1 tbsp. lemon juice
  • 1 can (7 oz. coconut milk, well stirred)

Put the tomato paste, salt, sugar, spices, and lemon juice in a large bowl with 1 tbsp. water.  Mix well.  Slowly add the coconut milk, mixing as you pour.  Set aside.

To stir-fry the shrimp:

  • 3 tbsp. vegetable oil
  • 1 tsp. black or yellow mustard seeds
  • 3 cloves garlic, peeled & finely chopped
  • 1 1/4 lb. med-size shrimp, cleaned, peeled, tail off

Put the oil in a pan over medium heat.  When oil is hot, put in the mustard seeds.  When the seeds begin to pop, add the garlic. Stir until the garlic slightly browns and put in the shrimp.  Stir until the shrimp turn opaque most of the way through. Add the sauce and heat through.  Serve with Basmati-style rice.



A delicious recipe for Greek spinach rice!


  • 2 T. olive oil
  • 1 med. Onion, chopped
  • 1-1/2 c. rice
  • 1-14 oz. can tomato sauce
  • 1-1/2 to 2-1/2 c. water
  • 1 bunch fresh spinach, chopped OR 1 pkg. Frozen spinach
  • 2 t. dried dill
  • salt and pepper to taste
  • ¼ c. lemon juice
  • 1 T. olive oil
  • ¼ c. pinenuts

Saute onion in olive oil until limp. Add rice and saute 30 seconds. Add tomato sauce, water and spinach. Bring to a boil, then simmer 15 minutes. Add dill, salt, pepper, and lemon juice and simmer about 5 minutes more. Saute pinenuts in olive oil until browned (stir constantly) and use to garnish bowls of spanikorizo.

Stir-Fried Portobellos with Ginger-Oyster Sauce

(adapted from Cooks Illustrated)

Serves 3 to 4 This stir-fry cooks quickly, so have everything chopped & ready before you begin cooking.


  • Glaze
  • 2 TBS. soy sauce
  • 2 TBS. sugar
  • ¼ c. vegetable broth


  • 1 TBS. soy sauce
  • 1 c. vegetable broth
  • 3 TBS oyster sauce
  • 2 tsp. toasted sesame oil
  • 1 TBS. cornstarch
  • Vegetables
  • 2 medium cloves garlic
  • 4 tsp. minced fresh ginger
  • 4 TBS. vegetable oil
  • 6-8 portobello mushroom caps (4-6 inches), gills removed (scoop out with spoon), & cut into 2-inch wedges (about 7 cups)
  • 2 c. carrots, sliced (or broccoli, cauliflower, asparagus, or green beans)
  • ½ c. vegetable broth
  • 1 c. snow peas (or bell pepper, celery, or zucchini)
  • 1 lb. bok choy or napa cabbage stems/cores cut into 1/4-inch strips, greens into 3/4-inch strips
  • 1 TBS toasted sesame seeds (optional)


  1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
  2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.
  3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.
  4. Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage stems/cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
  5. Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.


Stuffed Peppers

Adapted from Food for Paradise by St. John the Russian Orthodox Church

Strict-Fast Optional


  • 5 peppers (green, red, orange, yellow – you choose!), cleaned out & cut in half lengthwise
  • ¼ c. olive oil (or 1/3 c. veg. broth)
  • 1 onion, chopped
  • ¼ c. chopped fresh parsley (or 1 TBS dried)
  • 2 cloves garlic, minced
  • 14 oz. can tomatoes, peeled and diced
  • 1 c. uncooked rice
  • 1 c. vegetable broth or water
  • 1 can cannellini beans (or 1 can corn)


  1. Preheat oven to 375
  2. Arrange halved peppers in bottom of 9x12 baking dish
  3. Saute onions in oil, medium heat, until softened, 3-5 min. If using vegetable broth instead, simmer.
  4. Add parsley & garlic, continue to cook 2 minutes.
  5. Add tomatoes, blend well.
  6. Add rice, salt & pepper, mix.
  7. Gently add beans or corn and vegetable broth.
  8. Spoon into pepper halves. Place extra in the baking dish around the peppers.
  9. Pour ½ - 1 c. water over peppers and cook for approximately 1 hour (until rice is done). Cover with aluminum foil and remove it the last 15 minutes (or if your family like it “crunchy”, don’t put any foil on it).

Note: this is a great dish to throw in other vegetables, too – eggplant and zucchini are great for stuffing. Tomatoes make a nice addition: After you put the rice mixture in the peppers, slice some tomato wedges and nestle them between the peppers. They will roast while cooking.

Tart and Tangy Beans

From Moosewood. Serves 8.


  • 3 cups dried pinto beans
  • 4 cups chopped onions
  • 2 Tbs. olive oil
  • 11⁄2 to 2 tsp. salt
  • 1 Tbs. chili powder
  • 2 tsp. cumin
  • 11⁄2 tsp. dry mustard
  • 6 to 8 medium cloves garlic, minced
  • 6 Tbs. dry white wine (optional)
  • 6 to 8 Tbs. cider vinegar (to taste)
  • 3 to 4 Tbs. Molasses (to taste)
  • 2 cups grated mild cheese (optional)
  • Lots of black pepper
  • Crushed red pepper, to taste
  • 3 medium-sized tart apples, cut into medium-sized chunks
  • 4 medium-sized ripe tomatoes, chopped


  1. Place the presoaked beans in a kettle and cover them with plenty of water. Bring to a boil, lower to a simmer, partially cover, and cook slowly until tender (1-2 hours), checking the water level during cooking. Drain off any excess when the beans are done. (This can be saved for soup stock.)   You can also use a crock pot very effectively.
  2. Begin cooking the onions in olive oil in a medium-sized skillet. Add salt, chili powder, cumin, and mustard, and sauté over medium heat for about 8 to 10 minutes. Add garlic and sauté for another 5 minutes or so. Add this sauté to the cooked beans, along with all remaining ingredients.
  3. Preheat oven on 350°. Mix the beans well and transfer to a deep casserole or a 9 x 13-inch baking pan. Cover tightly with foil, and bake 1 hour

Vegetable Curry

Adapted from Food for Paradise by St. John the Russian Orthodox Church

Strict-fast optional
Serves 6


  • 2 TBS olive oil (or ¼ c. veg. broth)
  • 2 onions, chopped
  • 1 c. celery
  • 2 cloves garlic, minced
  • 1 medium head cauliflower, cut into ‘trees’
  • 28 oz. can tomatoes, peeled and diced
  • 10 oz. frozen peas
  • 2 TBS. curry powder
  • 1 tsp. salt
  • 1 TBS. sugar
  • ¼ tsp. ginger
  • 1/8 tsp. cayenne pepper
  • 1 lb. potato, peeled and cubed ¾ inch size


  1. Saute onions, celergy and garlic in oil (or ¼ c. veggie broth) until tender.
  2. Add remaining ingredients (except rice).
  3. Heat until boiling, reduce to low, cover and simmer 30 minutes until tender crisp.
  4. Serve over rice. Garnish with chopped cashews, if desired.


Vegetarian Chili

(a slow cooker recipe)

Serves 8-10


  • 2 TBS olive oil
  • 2 c. celery, chopped
  • 1 green or red pepper, seeded & chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 – 28 oz. cans stewed tomatoes
  • 2 – 16 oz. cans kidney beans, undrained
  • 1 ½ - 2 c. raisins
  • ¼ c. wine vinegar
  • 1 TBS. parsley, chopped (1 tsp. dry)
  • 2 tsp. salt
  • 2 tsp. oregano
  • 2 tsp. cumin
  • ¼ tsp. pepper
  • ¼ - ½ tsp. hot sauce (optional)
  • 1 bay leaf


  1. Combine all ingredients in slow cooker.
  2. Cover. Simmer on low for 8 hours.

Voila! Great with bread


Basic Arabic Dressing


  • ½ c. olive oil
  • ¼-1/2 c. lemon juice
  • 1 t. salt
  • pepper to taste
  • 1-2 cloves pressed garlic

Mix all ingredients together. Use on a simple green salad. Other uses include: tossing with cold, cooked garbanzo beans or lima beans for a salad, tossing with drained, French-cut canned green beans for a quick side dish, basting fish, etc.

Best Ever Shrimp Sauce


  • 1 garlic clove
  • 1 cup Vegenaise (this is a non-dairy may substitute and is very good - don’t use Nayonaise)
  • 1/2 cup chili sauce (such as Heinz)
  • 1 Tbs. drained bottled horseradish, or to taste
  • 1/2 tsp. dry mustard, or to taste
  • 1/8 tsp. cayenne, or to taste
  • 2 tsps. fresh lime juice, or to taste

Accompaniment: chilled boiled shrimp or crackers or vegetables such as carrots, peppers, etc.


Force garlic through a press into a bowl and stir together with remaining ingredients. Chill at least 4 hours and up to 3 days.

Serve sauce with shrimp or whatever.

Makes about 1 1/2 cups.

Blueberry Cinnamon Protein Shake


  • 1 cup Almond Breeze vanilla flavor almond milk or 1 cup Silk vanilla flavor soy milk
  • ½-1 cup frozen blueberries
  • ½-1 tsp. cinnamon
  • 1 scoop whey protein, vanilla flavor

Place all in blender and blend. You may need a little additional almond/soy milk or water if the shake is too thick.


This has a long simmer time, but is very worth it!


  • 3 T. olive oil
  • 1 chopped onion
  • 2 med. Carrots, chopped
  • 2 sticks celery, chopped
  • 3 cloves pressed garlic
  • 1-1/2 lbs. mushrooms
  • 1 T. olive oil
  • 2 boxes mushroom broth (available at Natures or New Seasons)
  • 1 c. barley
  • 1-2 t. salt

Saute onion, carrot, celery and garlic in 3 T. olive oil until carmelized (turning golden brown). Transfer to food process and process until fine. Saute mushrooms in remaining 1 T. olive oil until they release their juices. In a large pot, place processed vegetables, mushrooms, broth, barley and salt (can use Crock Pot). Simmer until barley is tender, about 1 hour. May need to add some water to thin.

Raspberry Protein Shake


  • 1 cup Almond Breeze vanilla flavor almond milk or 1 cup Silk vanilla flavor soy milk
  • ½-1 cup frozen raspberries
  • 1 scoop whey protein, vanilla flavor

Place all in blender and blend. You may need a little additional almond/soy milk or water if the shake is too thick.

Side dishes

Arabic Baked Vegetables

Place an assortment of cut-up vegetables in a 9 x 13 pan. Suggestions: eggplant, potatoes, yellow squash, zucchini, onions, peppers, and tomatoes. Add one can of tomato sauce and drizzle with olive oil. Add salt and pepper and toss to coat. Bake at 350 deg for 1 hour. Take out of oven and add pressed garlic and drained, canned garbanzo beans.

Beans with Aromatics

From Madison, Vegetarian Cooking for Everyone


  • 1 c. beans, cleaned, rinsed, & soaked
  • 2 bay leaves
  • 1 small onion, quartered
  • Several parsley sprigs
  • 1 large garlic clove, sliced
  • 1 tsp. olive oil
  • 1 piece kombu
  • Salt


  1. Drain the beans, cover them with 6 cups fresh water & bring to a boil. Boil, uncovered, for 10 minutes. Skim off any foam.
  2. Lower the heat, add the remaining ingredients, except salt, cover and simmer until the beans are partially tender, 30 minutes to an hour.
  3. Add 1 ½ tsp. salt and continue cooking until tender but not mushy. Let the bean cool in their broth.
  4. Remove the aromatics with slotted spoon and discard them. Pour off the broth and reserve it for stock


Beans with Extra Virgin Olive Oil


  • Beans with Aromatics (above)
  • 1 large shallot, finely diced or 3 scallions,
  • including a little green
  • 1 small garlic clove, minced
  • 3 TBS. extra virgin olive oil
  • 2 TBS. chopped parsley
  • Salt and freshly milled pepper
  • Lemon wedges


Put the warm beans in a bowl and add the shallot, garlic, olive oil, and parsley. Turn them gently with a large rubber scraper so as to not break them up. Taste and season with salt if needed and freshly milled pepper.

Beet salad

6 or so large beets (3 red, 3 yellow)

Cut off greens from beets, drizzle with EVOO (extra-virgin olive oil) and wrap them all together in tinfoil.

Bake beets at 400 for at least 1 hour 20 minutes (sometimes they take longer, up to 1 hour & 45 min.).  Take out of the oven when beets are soft as tested by poking with knife.

Peel beets by hand (peel should come off easily)
Chop up the beets into 1/2 inch pieces or so.

Mix chopped beets with 2-3 cloves finely chopped garlic, 3/4 c. or more of Vegenase to desired creaminess (this is a non-dairy mayo - only use this brand!  do not use Nayonase!), and throw in some roasted, salted pecans (as many as you like).  Mix together, add some salt & pepper.

This may sound a bit strange but this is one of the best lenten salads ever!  Its so healthy as well as beets have many vitamins and fiber.



(Roasted Vegetables)

This is a staple Greek dish. The oil really makes the vegetables taste better (my Yiayia used to say ‘vegetables want oil’ and Prevention Magazine affirms that we absorb more nutrients from vegetables with oil).

Serves 5 with delicious leftovers.


  • 2-3 zucchinis
  • 4 potatoes (more if red)
  • 1/2 lb whole mushrooms
  • 2 peeled, sweet potatoes
  • 2 onions, sliced
  • 1 1/2 cups of baby carrots
  • 1/2 lb of fresh or frozen green beans
  • 3/4 cup of oil
  • 2 cans of tomato sauce (15 oz)
  • 1/2 bunch of chopped fresh parsley (or other herbs)
  • Salt and freshly ground pepper


  1. Cut washed veggies up into medium, bite-sized pieces:
  2. Spray Pam on a large roasting pan. Add the veggies, the sauce, the salt and pepper and drizzle on the oil. Bake at 375 for 45 minutes, then turn down oven to 350 until tender and slightly browned (up to 30 more minutes).
  3. Finish off with a 5 minute broil for added browning. Serve with homemade bread. Serves 5 with leftovers that taste better the next day.


Butternut Squash & Chickpea Salad w/Tahini Dressing

Recipe from Moro Restaurant



  • 1 med. butternut squash (2-2.5 lbs.), peeled, seeded, and cubed
  • 1 med. garlic clove, minced or pressed
  • 1/2 tsp. allspice
  • 2 T avocado oil
  • salt
  • one 15 oz. can chickpeas, drained and rinsed
  • 1/4 of a med. red onion, finely chopped (can substitute sweet onion or leek)
  • 1/4 c. coarsely chopped fresh cilantro (can substitute parsley)


  • 1 med. garlic clove, finely minced w/a pinch of salt
  • 1/4 c. lemon juice
  • 3 T well-stirred tahini
  • 2 T water
  • 2 T avocado oil


Preheat oven to 425 degrees F.
In a large bowl, combine squash, garlic, allspice, avocado oil, and a few pinches of salt. Toss to coat evenly. Roast on baking sheet until squash is soft (25-30 mins.). Remove from oven and cool.

To make dressing: Whisk garlic and lemon juice together. Add tahini and blend. Add water and avocado oil; blend well. Add more water if dressing is too thick.

Combine squash mixture, chickpeas, onion, and cilantro in large bowl. Add tahini dressing to taste and toss gently. Can be refrigerated at this point or served immediately.

California Fettucine Toss

This isn’t cheap to make, but it is a great company dish and goes terrific with fish. You can increase the amounts of pasta without adversely affecting the final product.


  • 4 oz. spinach fettucine
  • 4 oz. regular fettecine
  • 1 jar artichoke hearts
  • 2 T. balsamic vinegar
  • 1 T. sundried tomatoes
  • ½ lb. asparagus, cut into 2” pieces
  • 2 med. Carrots, shredded
  • 3 green onions, chopped
  • 1 8-oz. bottle Italian dressing
  • ½ c. pistachio nuts
  • 1 ripe avocade, chopped

Cook fettucine until al dente. Toss with artichoke hearts, vinegar, and sundried tomatoes. Cook asparagus until barely tender, drain and toss with pasta. Add carrots, green onions, and salad dressing. Toss to mix. Place in serving bowl and sprinkle with nuts and avocado.

Carrot Salad


  • 6 large carrots, peeled
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more for water
  • 1/4 cup olive oil
  • 1/4 cup finely chopped flat-leaf parsley


Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.

Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.

Green Beans with Carmelized Onions & Almonds


  • Kosher salt
  • 3 pounds green beans, trimmed of stem end
  • 1/2 cup skin on sliced almonds
  • 3 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 2 large onions, sliced thin
  • 2 tablespoons chopped fresh thyme leaves
  • Freshly ground black pepper


Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.


Guacamole Salad


  • 1 pint grape tomatoes, halved
  • 1 yellow pepper, seeded and 1/2-inch, diced
  • 1 (15-oz) can black beans, rinsed and drained
  • 1/2 cup small diced red onion
  • 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
  • 1/2 tsp. freshly grated lime zest
  • 1/4 c. freshly squeezed lime juice (2 limes)
  • 1/4 c. olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. minced garlic
  • 1/4 tsp. ground cayenne pepper
  • 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced


Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Serve w/chips or however.



(“our favorite”)


  • 1 15 ounce can garbanzo beans (reserve juice)
  • 1 ¼ TBS tahini (can be bought in most grocery stores... looks like peanut butter)
  • ¼ c. lemon juice
  • 1 large garlic clove
  • ½ tsp. salt


  1. Heat beans over medium heat until they come to a boil. Reserve juice.
  2. Put beans and next 4 ingredients in a food processor or blender. Slowly add juice from beans (not all the juice). Blend until creamy and very smooth.
  3. Place in a bowl... serve with pita bread, French bread, or any bread!!!


Imjadra (a/k/a Mujedra a/k/a Rice & Lentils)


  • 1 c. green-brown lentils
  • 1 ½ c. long-grain rice (Uncle Ben’s Original is best)
  • 1/3 c. olive oil
  • 1 medium onion, chopped
  • 12 oz. fire-roasted peppers in jar, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/8 tsp. cinnamon
  • dash nutmeg
  • 3-4 whole cloves
  • Salt & pepper to taste


  1. In a 3-quart saucepan, bring lentils end enough water to cover +1inch more to boil. Lower heat and simmer until ‘al dente,’ adding more water if necessary. Meanwhile, saute onion in skillet with oil until beginning to soften. Add spices and peppers to onion and continue to sauté on lowered heat.
  2. Once lentils are soft, add rice and 3 ½ cups water. Bring to boil. Add sautéed onions, peppers and spices to rice and lentils. Cover and simmer on lowest heat possible until water is absorbed.
  3. To serve: Try adding a dollop of hummus or tahini sauce and/or surround dish with tomato wedges. Great accompanied by green salad with vinagrette.



An Italian side dish


  • 1/4 cup drained capers
  • 2 tablespoons plus 1/4 cup red wine vinegar
  • 12 ounces ciabatta or other country-style white bread, 2 to3 days old
  • 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
  • 2 tablespoons plus 2/3 cup extra-virgin olive oil
  • 2 tablespoons plus 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 1/2 cup thinly sliced fresh basil leaves
  • 1 cup drained roasted red bell pepper strips
  • 1/4 cup pitted kalamata olives, halved lengthwise
  • Fresh basil sprigs, for garnish


Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.


Polenta and Sauce


  • 1 cup polenta (coarse-ground cornmeal)
  • 4 cups water
  • 2 t. olive oil (or to taste)
  • salt to taste

Bring the water to boil with salt. Slowly add the polenta, turn heat to medium-low and stir constantly for the first minute or so. Turn heat to low and let the polenta simmer about 10 minutes, stirring occasionally. When it is thick, add the olive oil.

This is an excellent “base” for lots of Lenten dishes—you can put commercial pasta sauce, leftover soup that has thickened, St. John’s Stew, roasted vegetables, or just about anything on it for a very quick dinner.

Veracruz Style Rice

Serves 4 as main dish


  • 1 c. long-grain rice (white or brown)
  • 1/3 c. pitted green olives, quartered
  • 1/3 c. bottled salsa (TJ 3-pper salsa is great!)
  • 1 (16 oz.) can cannellini beans, drained
  • 1 (14 ½ oz.) can diced tomatoes
  • ¼ c. fresh cilantro, chopped
  • 4 lime wedges (optional)
  • 2 c. water


  1. Place all ingredients, except cilantro and limes, in saucepan and bring to boil.
  2. Cover and simmer until liquid is dissolved (30-35 minutes).
  3. Garnish with fresh cilantro and lime wedges. Serve with green salad.


Winter Squash and Walnuts & Cranberries


  • 1 2-pound winter squash, peeled, seeded, and cut in 2-inch cubes
  • 1 tablespoon chopped fresh thyme
  • ½ cup maple syrup
  • ½ cup chopped walnuts
  • ¼ cup dried cranberries
  • salt and pepper to taste


Put the squash in a steamer basket over boiling water and steam until tender when pierced with a fork, about 10 minutes. Transfer the squash to a serving bowl. Add the thyme, maple syrup, walnuts, and cranberries. Toss to blend and season with salt and pepper.


African Groundnut Sweet Potato Stew


  • 2 cups/500 ml chopped onions
  • 2 Tbsp/30 ml vegetable oil
  • 3 cups/750 ml cubed sweet potatoes
  • 3 cloves garlic, chopped
  • 1/2 tsp/2 ml cayenne
  • 2 tsp. /10 ml ginger
  • 1 tsp./ 5 ml cumin
  • 1 Tbsp/15 ml paprika
  • 1 Tbsp/15 ml fenugreek (this can be difficult to find, if you can't find it, let me know - I have quite a bit)
  • 1 tsp/5 ml salt (or to taste)
  • dash each cinnamon and clove
  • 4 cups/1 liter fresh or canned tomatoes (you can use diced or crushed)
  • 1 cup/250 ml apple juice or 1cup water with 1 Tbsp honey added (I usually add more water than this)
  • 3/4 cup/185 ml chunky peanut butter
  • 2 cups/500 ml sliced Jerusalem artichokes (optional - I haven't added these as I don't usually have them on hand)
  • 3 cups/750 ml cabbage or other dark leafy greens, chopped


In a good sized deep cooking pot, sauté the onions in oil until translucent, about 5 minutes.
Add sweet potatoes, garlic and cayenne ; sauté, covered for 5 minutes
Add all the other ingredients except the peanut butter, Jerusalem artichokes, and cabbage/greens. Bring to a boil, reduce heat, and simmer about 10 minutes.
Remove 1/2 to 1 cup (125 to 250 ml) of the hot liquid from the pot, and combine it with the peanut butter into a creamy paste. Add the thinned peanut butter, Jerusalem artichokes and greens to the pot and simmer until the vegetables are tender..
Add more liquid if the stew is too thick and adjust seasonings to taste.

Additional notes: I usually add more spices than the recipe calls for, probably double and for those who like things more on the spicy side - additional cayenne or other peppers are nice. This is supposed to be served with injera (the spongy, sour Ethiopian bread) but rice is a decent substitute.

Artichoke and Garbanzo Stew


  • 2 Tbsp olive oil
  • 1 large onion chopped
  • 1 tsp salt
  • 4 cloves garlic minced
  • 1/4 - 1/2 tsp. red chili flakes
  • 2 carrots (6-8 ounces total), chopped
  • 1 can diced tomatoes
  • 2 cans (15 ounces) artichoke hearts (Trader Joe's are good), drained
  • and quartered
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 2 15-oz cans vegetable broth (or 4 cups)
  • 1 Tbsp chopped fresh sage (or about 1/2 tsp dried)
  • 1 tsp lemon juice (I tend to use about 1/2 of a fresh lemon)


  • In 4-6 quart pot heat oil over medium heat. Add onion and 1 tsp salt and stir until onion becomes translucent, about 3 minutes.
  • Add garlic and chili flakes, and cook 1-2 minutes.
  • Add carrots, tomatoes, artichoke hearts, garbanzos and broth. Bring to boil, then reduce heat and simmer with cover on about 20 minutes, until carrots tender.
  • Season with sage and lemon juice; add salt and pepper to taste.
  • Serve over hot cooked rice (or, add 1-2 cups water and 1/2 -1 cup rice in step 3. Cook until rice is done, maybe 25-30 minutes.)


Brazilian Black Bean Soup

Source: "Moosewood Cookbook" by Mollie Katzen

Time: overnight to soak the beans and 1 1/2 hours of cooking. (with canned beans, this can be reduced to 30 minutes.)
Servings: 6-8

This soup is thick, nutritious, and intricately flavored.


  • 2 cups dry black beans (or 4 cups cooked)
  • 4 cups water (none if using canned beans)
  • Vegetable oil
  • 1 1/2 large onions, cubed
  • 10 cloves garlic, minced
  • 2 tsp cumin, ground
  • 2 to 2 1/2 tsp salt
  • 1 1/2 cups orange juice
  • black pepper
  • 1/4 tsp cayenne powder
  • 2 medium tomatoes, diced (or 1 can tomatoes, drained)


  • sour cream (tofutti sourcream for lent)
  • cilantro
  • salsa
  • lime juice


With dried beans: Soak beans in plenty of water for at least 4 hours, preferably overnight. Drain and bring to a boil in 4 cups fresh water. Cover and simmer for 1 1/4 hours. In the last 30 minutes of cooking, stir-fry onion, garlic, cumin, and salt until the onion is translucent. Add this to the beans. Stir in orange juice, pepper, cayenne, and tomatoes. Puree all or some of the soup in a blender and return to pot. Simmer for 10 minutes more and serve.

Carrot Soup with Orange and Ginger

Adapted from Williams-Sonoma
4-6 servings

Pale brown, knobby fresh ginger adds a note of exotic, sweet spiciness to soups and other dishes. Look for smooth, shiny ginger with no cracks in the skin. Before slicing, chopping, mincing or grating, remove the thin skin using a sharp knife or a vegetable peeler. To grate fresh ginger, use the finest rasps on a standard handheld grater or use a specially designed ginger grater; this small, flat ceramic or light metal tool has tiny, very sharp teeth.


  • 3 Tbs. olive oil
  • 2 leeks, including tender green portions,
  • thinly sliced
  • 6 carrots, about 1 lb. total,
  • peeled and thinly sliced
  • 1 red potato, about 1/2 lb., peeled and
  • coarsely diced
  • 1 1/2 tsp. peeled and minced or
  • grated fresh ginger
  • 5 cups vegetable stock
  • 1/2 cup fresh orange juice
  • 2 tsp. grated orange zest
  • Salt and freshly ground white pepper, to taste
  • Thin orange slices for garnish (optional)
  • Fresh mint sprigs for garnish (optional)


  1. In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are just softened, about 5 minutes more.
  2. Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.
  3. In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a stick blender in the pan until the desired consistency is reached. Set the pan over medium heat and stir in the orange juice and zest. Season with salt and white pepper.
  4. Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint.


Curried Red Lentil Soup with Dried Cherries and Cilantro


  • 2 tsp safflower oil (I use any)
  • 3 Tbsp. chopped ginger
  • 6 garlic cloves, chopped
  • 1 large shallot, chopped (4Tbsp)
  • 2 diced carrots
  • 2 tsp curry powder
  • Coarse salt
  • ¾ cup unsweetened coconut milk
  • 1 cup red lentils
  • 1/3 cup chopped dried cherries (I soak mine in hot water first)
  • 3 Tbsp. cilantro stems plus 3 Tbsp. leaves for garnish


  1. Heat oil over medium heat. Add ginger, garlic, shallot, and carrots, and cook, stirring often for about 7 min. Add curry powder, and cook for 1 min.
  2. Add salt, ½ cup coconut milk, 4 cups water, and lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, for about 8-10 min. Reserve 2 cups of soup, and puree the rest in a blender. Reheat after blending. Stir in reserved solids.
  3. Reserving some for garnish, stir cherries and cilantro stems into soup, and ladle into bowls. Swirl in remaining ¼ cup coconut milk, and garnish with cherries and cilantro leaves.

Gerontissa Markella's Lenten White Bean soup

Soak 1 package (about 1 lb) Northern White beans over night according to directions on package or in 8 cups water over night.

The next morning rinse beans thoroughly and add enough cold water to cover beans (6-8 cups).  Add 1 large chopped onion, a few stalks celery chopped, fresh bunch of dill, mint and 4-5 large carrots chopped.  Bring to a rolling boil and then simmer covered 3-4 hours.

Stir throughout process.  Add salt and pepper throughout to taste.


Iraqi Chickpea Soup


  • 1 c. dried chickpeas (or ~two cans) washed and soaked overnight in 9 cups of water
  • 2 Tbsp. Oil or butter
  • 2 medium sized onions, chopped
  • 4 cloves garlic, crushed
  • 1/2 c. (approx. 1 bunch) chopped fresh coriander leaves (cilantro)
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 1tsp. Cumin
  • 1/2 tsp. Mustard powder
  • 1/4 tsp. Cayenne

Bring the chickpeas with their water to a boil and then cook over medium heat for 1 1/2 hours.  While these are cooking, stir-fry the onions in the oil or butter until they begin to brown.  Add garlic and cilantro, then stir-fry for a further few moments.  Add this mixture along with the remaining ingredients to the chickpeas.  Cover and cook over medium heat for one hour or until the chickpeas are well done.
I usually blend this soup with a hand-held blender (a food processor or blender would work as well) as we like the texture better this way.  If using cans of beans the cooking time, especially at the end is reduced.

Krista's Split Pea Soup


  • 1 onion, chopped
  • 1 potato, peeled and diced
  • 2 med. Carrots, chopped
  • 2 c. green split peas, dry
  • 1 t. dill
  • 2 t. thyme
  • 1 T. basil
  • 1 T. salt
  • ½ t. oregano
  • 2 t. garlic salt
  • pepper to taste
  • 8-10 c. water

Place all in pot. Simmer 2-3 hours (great in Crock Pot).

Lentil Soup With Pasta

Adapted from Williams-Sonoma
4 servings


  • 3 Tbs. olive oil
  • 1 small yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 Tbs. minced fresh sage
  • 2 cups lentils
  • 1 cup canned whole plum tomatoes, chopped,
  • with juice
  • 6 cups vegetable broth, plus more if needed
  • 1 Tbs. salt, plus more, to taste
  • 1/4 lb. tubettini, ditalini or other small soup
  • pasta
  • Freshly ground pepper, to taste


  1. Make the soup base
    In a large pot over medium-high heat, warm the olive oil. Add the pancetta and sauté until lightly browned, about 2 minutes. Add the onion, garlic, carrot, celery and sage and sauté until the vegetables are softened, about 3 minutes.
  2. Cook the lentils
    Stir in the lentils and tomatoes and cook, stirring occasionally, for 5 minutes. Increase the heat to high, add the 6 cups broth and bring to a boil. Add the 1 Tbs. salt, reduce the heat to medium-low and simmer, partially covered, until the lentils are nearly tender, 30 to 40 minutes. Add more broth if the soup starts to dry out.
  3. Cook the pasta
    Add the pasta to the lentils. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. The pasta will continue to cook in the heat of the soup. Season with salt and pepper. Ladle the soup into bowls and serve immediately.


Manhattan Clam Chowder


  • 2 med carrots, chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped OR ¼ bunch parsley, chopped
  • 2 T. olive oil
  • 1 28-oz can diced tomatoes
  • 1 cup boiling water
  • 1 tsp. Better Than Bouillon vegetable bouillon
  • 3 cans chopped clams with their juice
  • 1 can sliced new potatoes
  • salt and pepper to taste

Saute vegetables in olive oil. Add tomatoes and clams (with their juice). Mix the 1 tsp. Better Than Bouillon with the boiling water and add to soup. Add new potatoes and heat through. Terrific the next day!

Mexican Shrimp and Scallop Soup

Serves 6


  • 1 T. oil (can omit oil by microwaving the onions and garlic, or by
  • substituting with margarine)
  • 1 chopped onion
  • 3 minced garlic cloves
  • 3 cups (or more) bottled clam juice
  • 1 - 15 oz. can white hominy, rinsed and drained
  • 1 cup salsa verde (tomatillo salsa - check the Mexican food section
  • for an 8 oz. can)
  • 2 T. finely chopped sun dried tomatoes (like the ones from Costco)
  • 1 T. finely grated lime peel
  • 1 lb. uncooked shrimp
  • 1 lb. scallops (cut in half if they're too big)
  • 4 T. chopped cilantro


Heat oil (or margarine), add onion and saute 'til tender. Add garlic, stir 30 seconds. Add clam juice and next four ingredients, simmer 5 minutes. Add seafood and cilantro to tase. Simmer 'til seafood is cooked (shrimp should be pink when done), about 3 minutes. Serve with more cilantro, thinly sliced jalapeno, and lime wedges.



Adapted from Williams-Sonoma
4 servings

For the pesto:

  • 1/4 cup pine nuts or walnuts
  • 2 cups tightly packed fresh basil leaves
  • 2 or 3 garlic cloves
  • 1/2 cup extra-virgin olive oil, or as needed
  • Salt and freshly ground pepper, to taste

For the soup:

  • 1/2 cup dried small white beans or 1 can (15 oz.) white beans
  • Salt, to taste
  • 2 Tbs. olive oil
  • 2 yellow onions, diced
  • 3 carrots, peeled, halved lengthwise, if large, and thinly sliced
  • 2 celery stalks, diced
  • 3/4 lb. tomatoes, peeled, seeded and diced
  • 5 to 6 cups water or vegetable broth, or as needed
  • 4 small new potatoes, unpeeled, diced
  • 2 zucchini, halved lengthwise and sliced
  • 1/4 lb. green beans, trimmed and cut into 1-inch lengths
  • 2 cups chopped Swiss chard (optional)
  • 1/4 lb. macaroni or small shells
  • 2 Tbs. extra-virgin olive oil
  • Freshly ground pepper, to taste


  1. To make the pesto, preheat an oven to 350°F. Spread the nuts on a baking sheet and toast until they take on color and are fragrant, 5 to 8 minutes. Let cool. In a food processor, combine the nuts, basil and garlic. Pulse until the basil is chopped. Add the cheese and pulse to combine. With the motor running, pour in the 1/2 cup oil, a few drops at a time, until the mixture has the consistency of mayonnaise, adding more oil as needed. Season with salt and pepper. You will need 1/4 cup of the pesto for the soup.
  2. To make the soup, if using dried beans, pick over and discard any misshapen beans and stones. Rinse, drain and place in a pot with water to cover by 2 inches. Bring to a boil, boil for 2 minutes, then cover, remove from the heat and let stand for 1 hour. Drain and return to the pot with fresh water to cover by 2 inches. Bring to a boil, reduce the heat to low, cover and simmer until tender, 45 to 60 minutes. Add salt during the last 10 minutes of cooking. If using canned beans, drain and rinse well.
  3. In a large soup pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until softened and translucent, about 10 minutes. Add the carrots and celery and cook, stirring, until beginning to soften, just a few minutes. Add the tomatoes and enough water to cover amply. Bring to a boil, reduce the heat to low, cover and simmer until the tomatoes break down, about 10 minutes.
  4. Meanwhile, if desired, place half of the white beans in a food processor or blender with a little of the cooking liquid or, if using canned beans, a little broth. Puree until smooth. Add the potatoes, zucchini, green beans, white beans (including pureed, if using), Swiss chard (if using) and pasta to the pot and simmer until the vegetables and pasta are cooked, about 15 minutes. Stir often to prevent sticking. Swirl in the 2 Tbs. extra-virgin olive oil. Season with salt and pepper.
  5. Remove from the heat and stir in the pesto. Ladle into warmed bowls and serve immediately.


Moroccan Lentil and Rice Soup


  • 3/4 c. lentils, washed and soaked overnight in 7 c. water (I usually don't soak mine, they cook really quickly)
  • 2 Tbsp. Olive oil
  • 1/2 c. (approx. 1 bunch) chopped fresh coriander leaves (cilantro) – the recipe says to add the cilantro at the beginning, but I like it to be more fresh and so add it in at the end.
  • 1 tsp. Paprika
  • 1/4 c. rice (I usually use brown)
  • 2 tsp, salt
  • 1/2 tsp. Pepper
  • 1/2tsp. cumin
  • 1/4 tsp. Chili powder
  • 2 Tbsp. Flour, dissolved in 1/2 c. water (if you decrease the amount of water used for cooking, which I do, you don't have to add the flour as a thickener)
  • 4 Tbsp. Lemon juice


Bring lentils with their water, olive oil and paprika (and rice IF you are using brown rice) to a boil and then cover and cook over medium heat for 25 minutes. Add remaining ingredients except for the flour and lemon juice, then cook for another 20 minutes or until rice turns tender but is still whole. Remove from heat then slowly stir in flour and lemon juice. Bring back to a boil and then transfer to a serving bowl and serve hot.

Really Quick Spicy Pumpkin Soup

Contributed by Dr. Mary Ford, Professor, St. Tikhon's Seminary


  • 1 Tbs. minced garlic;
  • 1/2 tsp. chili powder
  • 1 Tbs. oil
  • 1/2 tsp. cumin
  • 4 cups veg. broth
  • 1 can chick peas, rinsed
  • 1 can solid-pack pumpkin
  • 1 cup corn kernels, canned or frozen
  • 3/4 c. med-spicy salsa, or to taste


Heat oil in 3 qt. sauce pan.  Add garlic, chili powder, and cumin. Stir over med-low heat for 1 minute.  Add broth, increase heat, and then add chick peas, pumpkin, corn & salsa.  Bring to a boil, reduce heat and simmer 10 min.  Ladle into soup bowls; on a non-fast day you can garnish with grated cheddar cheese and/or sour cream if desired. Might sound weird, but it's really tasty, quick & nutritious.

Roasted Butternut Squash Soup

Adapted from Williams-Sonoma
6 servings.

Roasting the squash makes it easier to peel and seed, and deepens the flavor of its flesh, producing a richer, more flavorful soup.


  • 2 large butternut squashes, each 1 1/2 to 2 lb.
  • 1/3 cup hazelnuts
  • 6 Tbs. (3/4 stick) margarine
  • 2 yellow onions, chopped
  • 8 fresh sage leaves, shredded
  • 6 cups vegetable stock or canned broth
  • Salt and freshly ground pepper, to taste
  • Ground nutmeg, to taste, if needed
  • Pinch of sugar, if needed


  1. Preheat an oven to 400°F.
  2. Prick each squash with the tip of a knife so it won't explode when it bakes. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about 1 hour. Remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.
  3. While the squashes are cooling, reduce the oven temperature to 350°F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.
  4. In a saucepan over low heat, melt the butter. Add the onions and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from the heat.
  5. Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg doesn't give the proper flavor balance, add a pinch of sugar.
  6. Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage. Serve immediately.


Spanish Pumpkin and Bean Soup

Adapted from Williams-Sonoma
6-8 servings

This chunky soup is made even more interesting with the addition of diced pears and a classic Catalan picada thickener of garlic, almonds and bread. In Morocco, lentils might be used instead of chickpeas or white beans, and sometimes rice or braised greens are added to the mix.


  • 1 cup dried chickpeas
  • 1 cup small dried white beans, such as Great Northern
  • 2 quarts plus 3 cups water
  • 1/2 cup olive oil
  • 1 large yellow onion, chopped
  • 1 Tbs. sweet paprika
  • 2 tomatoes, peeled, seeded and diced
  • Pinch of saffron, steeped in 1/4 cup hot chicken stock or water
  • 12 almonds
  • 1 slice bread, cut in half
  • 2 garlic cloves
  • 2 Tbs. sherry vinegar
  • 1 1/2 cups peeled and coarsely chopped pumpkin or butternut squash
  • 3 pears, peeled, halved, cored and cut into chunks
  • 1/2 lb. green beans, trimmed and cut into 2-inch lengths
  • Salt and freshly ground pepper, to taste


  1. Pick over the chickpeas and white beans, and discard any misshapen beans and stones. Rinse the chickpeas and beans and drain. Place in a bowl, add water to cover generously and let soak overnight, then drain.
  2. In a saucepan over high heat, bring the water to a boil. Add the chickpeas and beans and return to a boil. Reduce the heat to low and simmer until the chickpeas and beans are tender, about 1 hour.
  3. Meanwhile, in a sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Stir in paprika, mixing well, and then mix in the tomatoes. Cook for 10 minutes to blend the flavors. Add the saffron and stock to the pan, mix well and set aside.
  4. In another sauté pan over medium heat, warm the remaining 6 Tbs. olive oil. Add the almonds, bread and garlic and cook, stirring occasionally, until golden, about 5 minutes. Using a slotted spoon, transfer the almonds, bread and garlic to a mortar or a small food processor. Grind with a pestle or process to a paste. Add the vinegar, mixing well. Set aside.
  5. After the chickpeas and white beans have cooked for 1 hour, add the pumpkin and pears and simmer for 10 minutes. Finally, stir in the tomato-onion mixture, the green beans and the bread mixture, and simmer until the green beans and pumpkin are tender and the flavors are blended, 10 to 15 minutes. Season with salt and pepper.
  6. Ladle into warmed bowls and serve immediately. Serves 6 to 8.


Split Pea Soup

Adapted from Williams-Sonoma
4 servings


  • 1 Tbs. olive oil
  • 1 yellow onion, finely diced
  • 1 celery stalk thinly sliced
  • 2 small carrots, peeled & thinly sliced
  • 1 cup dried green or yellow split peas, picked over, rinsed, and drained
  • 4 cups vegetable broth or stock
  • 2 Tbs. finely chopped parsley
  • 1/2 tsp. finely chopped marjoram or 1/4 tsp. dried marjoram
  • 1/2 tsp. finely chopped thyme or 1/4 tsp. dried thyme


  1. In a large saucepan over med-high heat, warm the oil. Add onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.
  2. Add the split peas, stock, parsley, marjoram, and thyme. Reduce heat to med-low and bring to simmer. Cover partially and cook until the peas are tender, 60 minutes.
  3. Coarsely puree 2 cups of the soup in a food processor and return the pureed soup to saucepan. Season with salt & pepper to taste, return soup to med heat, and simmer for 5 minutes longer. Taste and adjust seasonings.


St. John's Stew


  • 1 large onion, cut into big chunks
  • 2 T. olive oil
  • 2 cans garbanzo beans, drained
  • 1 can diced tomatoes with their liquid
  • 1 can tomato sauce
  • 1 can small black olives, drained and left whole
  • 1 T. dried basil
  • salt and pepper to taste

Saute onions in olive oil until browned. Add remaining ingredients and heat through. Excellent the next day. Can be doubled or tripled.

Tortilla Soup


  • 1 large onion chopped
  • 1 Tbsp cumin
  • 1 tsp turmeric (you can omit this if you don't have it)
  • 1 Tbsp oil
  • 2 14-oz cans vegetable broth, plus 1 cup water
  • 2 14-oz cans diced tomatoes (fire-roasted are very good!)
  • 1 10-oz bag of frozen corn (I use Trader Joe's fire-roasted corn)
  • 1 cup green salsa
  • 1 can black beans (I like S&W caribbean recipe...I think TJ's has one, too)
  • 1/2 - 3/4 cup rice (the more rice you add, the thicker it will be)
  • *corn chips, chopped cilantro, lime wedges


  1. In 5-6 quart Dutch oven (or very large pot) cook onions, cumin and turmeric in oil (medium heat) about 5 minutes, stirring frequently.
  2. Add broth and water, tomatoes, corn and salsa. Bring to boil, add rice, reduce heat and simmer until rice is almost done (about 20 minutes).
  3. Add beans and cook another 5-10 minutes (the longer you cook this, the more the flavor develops)
  4. Serve with chopped cilantro and lime, crumble chips into soup

P.S. This also makes a great non-lenten soup - just add 2 shredded chicken breasts with the broth, etc. and add grated cheese as a garnish

Vegetable Soup with Basil Sauce (Soupe au Pistou)

Adapted from Williams-Sonoma
12-15 servings

Pistou is a paste made with olive oil, garlic, and basil to which dried bread, pine nuts or almonds are added as a thickener. It shows the influence of Italy on the cooking of southeast France, especially Nice. Freshly made pistou has an intense, sharp flavor that enhances all the other ingredients in the soup, but if left to stand before using, it can become dull and even bitter. The soup itself varies from a humble one of dried beans and pasta to more elaborate ones that may include fresh shelling beans.


  • 1/4 cup olive oil
  • 2 yellow or white onions, chopped
  • 6 garlic cloves, chopped
  • 8 potatoes about 3 lb., diced
  • 1/2 lb. green beans, trimmed and cut into 1-inch lengths
  • 2 cups fresh shelling beans such as cranberry, flageolet or lima (about 2 lb.)
  • 3 tomatoes, peeled and chopped, with juice
  • 3 quarts vegetable stock
  • 2 Tbs. fresh thyme leaves
  • 2 tsp. salt
  • 2 tsp. freshly ground pepper
  • 1 tsp. minced fresh marjoram
  • 1 cup broken spaghetti or other thin pasta
  • (small pieces)

For the pistou:

  • 20 garlic cloves, peeled but left whole
  • 4 cups fresh basil leaves, coarsely chopped
  • 1/2 cup pine nuts
  • 1 to 1 1/4 cups extra-virgin olive oil
  • 1 tsp. salt


  1. In a large soup pot over medium heat, warm the olive oil. Add the onions and garlic and sauté until translucent, about 2 minutes. Add the potatoes, green beans and shelling beans and cook, stirring almost constantly with a wooden spoon, until the beans are glistening and the potatoes are nearly opaque, 5 to 6 minutes.
  2. Stir in the tomatoes and their juice. Then add the stock, thyme, salt, pepper and marjoram. Reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes and beans are soft, about 40 minutes. Add the pasta and cook until the pasta is done, 10 to 15 minutes more.
  3. While the pasta is cooking, make the pistou: In a food processor, combine the garlic, basil, pine nuts and 3 Tbs. of the olive oil. Process using short on-off pulses to form a paste. With the machine running, gradually add enough of the remaining oil to form a thick sauce. Add the salt and process briefly to blend. Alternately, combine the garlic, basil, and pine nuts in a mortar and pound them with a pestle until they form a smooth, thick paste. Gradually add the olive oil, stirring with the pestle until a thick sauce forms. Season with the salt.
  4. To serve, ladle the soup into warmed bowls, then stir 1 Tbs. of the pistou into each bowl. Pass the remaining pistou in separate serving bowls at the table.


Veggie Lentil Soup


  • 1 onion, chopped
  • 2 carrots, sliced or chopped
  • 2 beets, cooked (see note below)
  • 2 T. olive oil
  • 1-1/2 cups baby lentils (these are available at New Seasons and are much better-tasting than the standard brown lentil)
  • 1 T. dill
  • 1 T. basil
  • ½ T. oregano
  • salt to taste
  • 1 cup frozen chopped spinach

Saute onion, carrots, and beets in olive oil until the onion is soft. Add the lentils, spices, and salt. Add about 8 cups water (you may need to add more). Simmer until the lentils are soft (about 1 hour). Add the spinach and heat through.

For the beets: roast beets are very easy and great to keep around during a fast. Wash beets (do not peel), wrap individually in aluminum foil and bake at 400 degrees for about 45 minutes to one hour. Once they have cooled, you can put them in the refrigerator and use them whenever you like. The peel will slip right off when you go to use them.

Yellow Lentil Soup


  • 1 medium onion, chopped
  • 1 T. olive oil
  • 2 med. Carrots, chopped
  • 2 c. yellow lentils (red when dry)
  • ½ c. rice (I like brown basmati best)
  • 8-11 c. water
  • 2 t. cumin
  • salt and pepper to taste

Saute onion in oil until browned (this is optional—if I’m in a hurry, I just chop the onion and add it to the other ingredients without sauteing in oil). Add remaining ingredients and simmer about 2-3 hours (great in Crock Pot).