Monday, November 15, 2004

Tried and True Lenten Recipes *UPDATED*

2/20/10 Hello and Welcome... if you came her through, thanks for visiting.  The following recipes were put on my blog 5 years ago.  Since then we have gone Gluten Free in our family.  For more Lenten recipes, please look at blog postings from Nov. and Dec. 2009 and I am currently posting more lenten recipes for the current fasting period (Lent 2010).  And, if this is your first time visiting, please leave a note saying hello!   May your Lenten journey truly be blessed!!!

It's that time of year again... the beginning of another fasting period in the Orthodox Church. Below are tried and true Lenten Recipes that are our favorites! If a recipe calls for oil, it can be cooked without the oil (except the dessert recipes). Have a blessed Nativity Fast!

Hummus (our favorite)

1 15 ounce can garbanzo beans (reserve juice)

1 1/4 tablespoons tahini (can be bought in most grocery stores... looks like peanut butter) 1/4 cup lemon juice 1 large garlic clove 1/2 tsp. salt

Heat beans over medium heat until they come to a boil. Reserve juice. 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. Place in a bowl... serve with pita bread, French bread, or any bread and veggies!!!

Spinach Rice

10 cups fresh, cleaned packed spinach (3 bunches)

6-8 green onions

2 tablespoons water

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

1 14 ounce can diced tomatoes

salt and pepper to taste

1/4 cup rice plus 1 tablespoon

thoroughly wash spinach, drain, and set aside. In a large pot, heat water and sauté onions in water. Add spinach and simmer for 5 minutes with a spoon until the spinach is wilted. Add dill, parsley, tomatoes, salt, and pepper and bring to a boil. Add rice... cover and reduce heat. Cook for 20 minutes or until rice is done.

Juddra (lentils with rice)

1 cup uncooked lentils

4 cups water

1 large onion chopped

1/2 cup uncooked rice

1 tbs. salt

1/8 tsp. pepper

2 tbs. lemon juice

rinse lentils and put into a heavy saucepan with water. Bring to a boil and cook over medium heat 15 minutes. Add the chopped onion and rice. Cover and cook 20-25 minutes until rice and lentils are cooked, stirring occasionally. Add salt and pepper and lemon. Serve on a platter. Optional: on a wine and oil day, sauté the onions in oil before adding it to the lentils.

Farina Pudding

5 cups water

1 to 1 1/2 cups sugar

1 cup farina (cream of wheat)

1 tsp. vanilla


mix water and sugar together in a medium saucepan. Boil for one minute. Stir in farina until it thickens, about two minutes. Remove from heat and add vanilla. Stir mixture well. Pour into an 8 x 8 dish or individuals bowls. Sprinkle with cinnamon. Let cool, then refrigerate overnight. Cut into pieces and serve.

Bean Soup

1 lb. navy beans

2 quarts water

3/4 cup olive or vegetable oil

1 medium onion, chopped

2 carrots, sliced

1/2 cup chopped celery

1 cup tomato sauce

salt and pepper

soak beans overnight. Drain and add fresh water. In a deep saucepan, bring beans to a boil. Reduce heat, and cook for one hour. Then add onions, celery, carrots, and oil. When almost cooked, add tomato and salt and pepper. Cook for 15-20 minutes.

Also, can be made in the crock pot... soak beans overnight, rinse, and then put everything into the crock pot!!!

Lentil Soup

1 cup lentils

1/2 cup tomato sauce

4 tbs. vegetable oil

1 onion chopped fine

1/4 tsp. pepper

1 stalk celery, chopped (optional)

1 clove garlic

5 cups water

1 tsp. salt

sort and wash lentils. Place in a deep saucepan and add all ingredients. Cover and bring to a boil. Reduce heat and cook slowly for about 1 1/2 hrs. Add a dash of red wine vinegar.

I sometimes add 1/2 cup water and 1/4 cup rice to thicken it up. Or I will add 2 potatoes, cut into cubes. I also will do this in the crock pot!

Lenten chocolate cake

3 cups flourCocoa

2 tsps. Soda

6 tbsps.

1 tsp. salt

2 cups sugar

3 tbsps. Vinegar

3/4 cup vegetable oil

2 cups cold water

powdered sugar (optional)

measure flour, soda, cocoa, salt, and sugar into a large mixing bowl. Add vinegar, vanilla, oil, and water and mix well. Pour batter into greased 9 x 13 inch pan. Bake at 350 for 45 minutes. Let cake sit for 1 hour and then sprinkle powdered sugar on the top OR make the following chocolate icing: Mix powdered sugar, cocoa, and a little margarine. Add enough warm water to make a smooth, creamy icing.

Applesauce cake

1/2 cup shortening

1 cup light brown sugar (firmly packed)

1 cup canned applesauce

2 1/4 cups sifted flour

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. baking powder

3/4 tsp. apple pie spice (or 1/4 tsp. each cinnamon, nutmeg, and allspice) 1 cup raisins

Cream shortening, add sugar and beat. Add applesauce. Sift together dry ingredients and add to mixture. Fold in raisins. Bake in loaf pan or flat pan (greased) for 1 hour at 325 degrees.

Vegetable soup

3 large potatoes

1/2 cup celery, chopped

1 small onion, sliced thin


2 tbsps. Rice

2 tbsps. Tomato paste

3 carrots

1 tsp. salt

2 cups tomatoes (I use diced)

2 cups water

chopped parsley

Prepare vegetables and cut in cubes of uniform size. Cook celery and oinions slowly in 2 tbsps. Water for ten minutes. Add remaining ingredients and boil until vegetables are soft (about 1 hour). Add more water if needed. This should be a thick soup.

I will also do this one in the crock pot (just throw everything in). But you have to watch it carefully because it is a very thick soup. Freezes well, too!!!

Corn Bread

1 cup corn meal

1 cup white flour

2 tsp. baking powder

2 tsp. sugar

1 tsp. salt

2 tbsp. veg. oil

1 1/2 cups soy milk

Mix ingredients. Pour into 8 x 8 pan (slightly grease). Cook at 350 for 30 minutes.

Apple Cake

6 apples peeled, cored and sliced

1 1/2 cups sugar

1 cup veg. oil

1 tsp. vanilla

3 cups 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, baking soda, salt, and cinnamon. Add apple mixture to dry ingredients. Mix thoroughly. Pour into a greased cake pan. Cook 350 for 40 minutes.


1 zucchini diced

1 small potato peeled and diced

1 shallot diced

1 carrot diced

8 oz can chopped tomatoes

4 cups vegetable broth

1/2 cup thin green beans cut into 1/2 in. pieces

1/2 cup frozen peas

1/2 cup small pasta shapes

4-6 tbsps. Pesto

1 tbsp. sundried tomato paste

salt and pepper

Place the firs five ingredients in a large stockpot. Add the stock and season with salt and pepper. Bring to a boil. Cover and simmer for 20 minutes. Add the green beans, peas, and pasta. Cook for 10 minutes longer, until the pasta is tender. Taste the soup and adjust seasoning if necessary. Mix together sundried tomato paste and pesto. Stir into each serving.

Phad Thai

1 cup water

2/3 cup peanut butter

2 cloves garlic minced

2 tbsps. Brown sugar

1 1/2 tbsps. Lemon juice

1/4 - 1/2 tsp. Thai chili paste

Spaghetti noodles or rice noodles

1/2 cup peanuts finely chopped

1/2 cup bean sprouts

1/2 cup shrimp (optional)

Cook water, peanut butter, and garlic over medium heat, stirring until mixture boils and thickens. Then add brown sugar, lemon juice, and chili paste. Stir until it boils.

Cook noodles (rice noodles according to package directions, spaghetti noodles as you normally would).

Combine peanut sauce with noodles, then sprinkle with chopped peanuts, bean sprouts and shrimp.

Crock pot marinara sauce

1 cup packed fresh parsley

3 ribs of celery, chopped

1 medium onion, chopped

2 cloves garlic

1/2 tsp. dried rosemary

1/2 tsp. dried sage

16 oz. can seasoned tomato sauce

16 oz. can regular tomato sauce

16 oz. can seasoned diced tomatoes

16 oz. can regular diced tomatoes

1/4 lb. fresh mushrooms

1 1/2 tsp. salt

Pinch of chili peppers to taste.

Add all ingredients to crockpot. Cook 5-6 hours on high or 12-18 hours on low. This is an awesome marinara sauce!!!

Vegetarian Chili

3 cloves garlic mincedDijon style mustard

2 14 1/2 oz cans stewed tomatoes

1 12 oz. can beer or non-alcoholic beer

1 cup water

1 8 oz can tomato sauce

3-4 tsps. Chili powder

1 tsp. dried oregano

1 tbsps.

1 tsp. cumin

1/2 tsp. pepper

several dashes bottled hot pepper sauce

1 15 oz can pinto beans, rinsed and drained

1 15 oz can white kidney beans, rinsed and drained

1 15 oz can red kidney beans, rinsed and drained

1 1/2 cups corn (fresh or frozen)

1 1/2 cups chopped zucchini or yellow summer squash

I do this one in the crock pot, too. Just toss everything in and cook! This is good with the corn bread.


Elizabeth said...

Hi Christina !
I found your blog via your comment over on Laura Nee`s page :-)
I love your recipes; I am going to try some out this week................

Xenia Kathryn said...

Hi Christina!
So glad you've acquired your own blog! That's so exciting :) I LOVE these recipes, I'll be sure to try some of these, AND I'll be sure to bookmark your wonderful blog!
Take care!

Gregory said...

Christina --

These look like good recipies. Thanks!

Ian said...

Hi Christina: I found your blog through Karl's.

Many thanks for the recipes...I shall print them and start creating my very own Orthodox Cookbook. ;-) Thanks again.

Xenia Kathryn said...

I tried Juddra Saturday night! It was great, thanks so much for the recipe. It'll certainly be a repeat. Steve liked it too, we ate it with green beans and tortillas ;) Odd mix, but it works! Can't wait to try the others.

Christina said...

Glad the Juddra turned out well! We love it too (although I usually stick to an all middle eastern theme and serve it with hummous and pita bread, but hey whatever works:)

If anyone has lenten recipes, please let me know! I am always on the lookout for good recipes...

Michelle M. said...

Did you see that this was linked to at :)