Lenten Recipes
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
Bake for 350° for 1 hour
Chocolate tofu pie
1 package soft tofu, drained and pureed
1 12oz package of chocolate chips, melted
1 pie shell
Mix tofu and chocolate with hand mixer until smooth and pour into
pie shell. Refrigerate until firm.
Chocolate cake
Preheat oven to 350°F. 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
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
1Tbsp 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.
Orange cake
Preheat the oven to 350oF. 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.
Carrot cake
2 c sugar
1 c 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 350°F for 45-55 minutes.
Beer bread
Preheat oven to 400oF. Grease 8 1/2 X 4 1/2 - inch loaf pan. Whisk together thoroughly in a large bowl:
1 c whole wheat flour
1 c 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
Add:
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.
Hawaiian Wedding Cake
2 c sugar
2 tsp baking soda
2 c flour
1/2 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 350°F.
Apple Cake
6 apples, peeled cored and sliced
1 1/2 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 350°F for 1 hour.
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.
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
or
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
Spiced Banana Pancakes
In a large bowl combine
1 ½ c all-purpose flour
2 Tbsp sugar
½ tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground allspice
In a food processor or blender combine
1 ¼ c soy ( or other dairy- free) milk
1 ½ medium size, ripe bananas
Pour into dry ingredients, mixing with a few swift strokes until just combined.
Fold in
1 ½ bananas sliced
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 350oF. 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.
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 350oF oven.
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 350°F 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 350°F for 20 min (until set). Refrigerate for 1 hour.
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
Preheat oven to 375°F. In a medium bowl, combine dried fruit, banana, orange juice and 1
tsp apple pie spice; set aside. In a medium bowl, combine flour, oats and remaining 1/2
tsp apple pie spice; mix well. In a large bowl, beat margarine and sugar together with
an electric mixer until creamy. Add oat mixture and beat until crumbly. 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. 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. Bake for 16-20 min, or until golden brown. Cool completely; cut
into bars. Store loosely covered.
Easy Breakfast Cornbread
Preheat oven to 425°F. 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.
Oatmeal cookies
Preheat oven to 350°F.
Mix together:
1 ½ c flour (whole wheat or all purpose)
2 small bananas mashed or 1 banana and 1 Tbsp flax seed meal mixed with ¼ c water (2 eggs)
3 c old fashioned oatmeal
1 c sugar
1 c oil or melted margarine
1tsp baking soda mixed with 1Tbsp vinegar
Drop by spoonful on cookie sheet and flat to ¼ “ rounds. Bake 20 min. Cool on a rack.
Quick Green Chile Soup-Stew
Serves 6 to 8
2 cups black beans, undrained
2 cups kidney beans, undrained
2 cups garbanzo beans, undrained
2 cups black-eyed peas, undrained
1 28-oz. can chopped tomatoes with juice
30 oz. enchilada sauce, preferably New Mexico-style green chile, mild,
medium or hot
1 cup canned, unsweetened pumpkin
Salt and freshly ground black pepper to taste
Put beans, tomatoes and all liquid into pot, and heat over medium-high heat, stirring often.
When heated through, reduce heat to medium-low, and stir in enchilada sauce and pumpkin.
Heat again, stir in salt and pepper and remove from heat. Serve.
Pasta with Coconut-Lemon Curry Sauce
Serves 4
1/2 C unsweetened coconut milk
1/4 C vegetable broth
1/4 C freshly squeezed lemon juice
2 T Chinese rice wine
2 T oyster sauce
1 tsp curry powder
1 T dark sesame oil
1 tsp cornstarch
1 tsp Asian chili sauce--omit for children
1/2 tsp sugar
1/4 C chopped cilantro or fresh basil
3 T peanut or safflower oil
4 cloves garlic
1 T minced ginger (too spicy for children)
8 oz fusili pasta or another favorite
3/4-1 1/2 lb.s cooked shrimp or tofu
Advance Preparation: To prepare the sauce, in a bowl, combine all the
ingredients and mix well. In a separate bowl, combine the oil, garlic,
and ginger. (The sauce and the oil mixture can be covered and
refrigerated for up to 8 hours before cooking.)
Last-Minute Cooking: In a pot, bring 5 qts of water to a rapid boil over
high heat. Lightly salt the water and add the pasta, cook for 10 to 12
minutes. Drain the pasta in a colander and return the empty pot to high
heat. Add the oil mixture and saute for about 15 seconds, until the
garlic sizzles. Add the sauce and bring to a boil. Add the shrimp or
tofu and stir well. Return the pasta to the pot and stir to combin
evenly.
*Even my kids like it!
Garden Medley Vegetable Stew (crock pot version)
1/2 med. onion, chopped
3 cloves garlic, crushed
2 med. carrots, chopped
1 T olive oil
1/2 butternut squash, peeled & cubed
1 med. potato, chopped
1/2 med. green pepper, cored & chopped
1 28oz. can crushed tomatoes and juice OR 5-8 fresh tomatoes, diced +
1/4 C water
1 tsp balsamic vinegar
2 C vegetable stock OR water
1 tsp turmeric
1 tsp cumin
1 tsp chili powder
Sauté onions, garlic, and carrots in oil on medium heat until onions are
translucent.
Put the sautéed vegetables in a crock pot and add the squash, potato,
pepper, tomatoes, vinegar, stock, turmeric, cumin and chili powder.
Cook on low for 4 to 5 hours. Makes 4 to 6 servings.
Fried Brown Rice with Vegetables
1 C vegetable stock
1 T soy sauce
1 T canola oil
2 tsp dark sesame oil
1/2 lb. button mushrooms
5 green onions OR 1/4 cup chives, snipped
2 med carrots, diced
2 C cabbage, diced
2 cloves garlic, minced
1/2 cake firm tofu, drained
4 C cooked brown rice, (1 C dry, cooked in 2 C water)
Braggs
Cayenne
Bean sprouts
Combine the stock, soy sauce, canola oil, sesame oil. Set aside. Thinly
slice mushrooms, discard all but 2 inches of the green portion of the
onion, cut off the root end, and cut the onions into 1 inch pieces. Set
aside.
Preheat a wok or large saute pan over med-high heat until very hot and
pour in 1/4 of stock mixture, along with the carrot and mushrooms. This
should begin to sizzle and bubble immediately. Stir-fry 3 min. Add the
onions, cabbage, and garlic, plus an additional 1/4 C of the stock.
Stir-fry 3 min. Add the cooked rice and the remainder of the stock
mixture. Use two metal spatulas or spoons to keep the rice moving in the
pan as it cooks for 5 min.
Transfer to plates and dust with cayenne--top with fresh bean sprouts
and season with Braggs if you like.
Shrimp Linguine
½ lb linguine
12 jumbo shrimp,
peeled and deveined
½ C butter (or margarine)
4 cloves garlic,
minced
½ C mushrooms ( I
use 1- 10oz can pieces)
¼ C Romano or
parmesan cheese (non dairy for Lent)
½ tsp salt
Parsley for garnish
Salt and Pepper to
taste
Cook linguine until al dente. Drain, rinse in cold water and set aside. Dice or
cut shrimp in half, depending on your preference (I cut in three). Melt butter
or margarine in a large skillet and add shrimp and garlic. Slice or dice
mushrooms, add to pan and cook slowly about 5 minutes. Add linguine to skillet;
sprinkle with cheese (if not Lent), salt and pepper. Toss until linguine is
heated through. Turn onto warm serving platter and add garnish with extra cheese
and parsley if desired.
Serves 4
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