Lenten Potluck Meal Ideas 2012
- Leek Soup: (http://www.monachos.net/forum/showthread.php?4585-Recipes-without-oil)
- Curried Sweet Potatoes
- Roasted Vegetables
- Vegetarian Chili, Slow Cooker or Crockpot Recipe
- Slow Cooker or Crockpot Chili Directions
- Vegan Pancakes
- Spaghetti with Walnut Sauce
- Squash Soup with Peanut Butter
2 14.5oz cans of diced tomatoes (you can, of course, use fresh tomatoes, or one large can of 25oz - 28oz).
1 large onion, choppped
4 cloves of garlic, pressed (or more if you feel a particular desire for more)
2 Tbs oil ( - which it really doesn't need!!!)
6 Large Leeks, white part, chopped. (I use some of the green parts too - the softer, light green parts).
1 large celery stalk, chopped
2 medium carrots, chopped
6 cups of vegetable broth
1/4 cup of cabbage, chopped (for some reason, the red cabbage adds more flavor to this soup, than the green)
1/2 tsp basil
1/2 tsp thyme
Salt & Pepper to taste
I sometimes add a few potatoes, chopped.
Regular directions: (with oil) - In a large soup pot, heat oil and cook onion till nearly translucent. Add the garlic. Saute a few more minutes. Add the remaining vegetables and saute some more. Add seasonings. Put all the sauted veggies in a crock pot, add tomatoes and broth. Cook on low for 7-9 hours or on high for 4-6 hours.
When cooking without the oil - it's much easier, just dump everything into the pot as your chopping each ingredient, add the liquids, cook till everything is done.
Curried Sweet Potatoes
Fr. Kryil Riggs
4-½ lbs. sweet potatoes, peeled and cut into 1" cubes
1 tsp. Salt
1 c. dried apricots, loosely packed and cut into slivers
½ c. raisins
1 T. canola oil
1 onion, finely chopped
2 tsp. mild curry powder
Place sweet potatoes in a pot of cold water (should be covered with about 1" of water). Add salt and boil, then simmer for about 8-12 minutes. Drain well. Meanwhile, combine apricots and raisins in a small bowl and pour over them 1 cup of boiling water. Let sit about 10 minutes. In a large, deep skillet, cook the onions in oil. Add curry powder and cook about 2 more minutes, until the smell changes. Add cooked sweet potatoes, apricots, raisins, and liquid from the fruits. Season with salt and pepper. Heat stirring gently, until heated through.
bell peppers (cut in 2+” pieces)
Brussels sprouts (halved)
onion (cut in 2+” pieces)
acorn or butternut squash
Cut your choice of vegetables into like-sized pieces (1” cubed works well). Toss with canola or coconut oil. Sprinkle with salt (kosher is delicious) and black pepper. Spread in a single layer on multiple cookie sheets. Bake at 400 degrees for 30-45 minutes. Done when vegetables are soft and browned. Excellent with rice.
Instead of meat and cheese, think black beans and lots of flavor.
Cook dried black beans with chipotle peppers in adobo sauce and cumin.
Soak 1lb of dried black beans in cold water overnight (6-8 hours). Drain and rinse beans. Put beans in crock pot with enough vegetable broth or water to cover them with ½ inch of liquid. Add 1-2 chopped chipotle peppers (sold in cans by the salsa) and 4+ chopped cloves of garlic. Cook on high (4-6 hours) or low (6-8 hours) until beans are very soft. If possible check beans every few hours to make sure they are still covered by the liquid, or add enough liquid to cover beans with 1” of liquid.
When beans are fully cooked, add 2 TBL spoons of ground cumin and salt to taste. These beans will taste even better if they are made a few days ahead and heated up when it is time to serve.
Serve with corn chips, a variety of salsas, Romaine lettuce, fresh cilantro, lime wedges, or some fresh guacamole.
Leftover chipotle peppers freeze very well.
Vegetarian Chili, Slow Cooker or Crockpot Recipe
Ingredients for 6 servings:
3 cups cooked kidney beans, with 6 cups cooking liquid
OR: 3 cans kidney beans, drained and rinsed, plus 6 cups water
1 cup bulgar or cracked wheat
One 6 oz can unsalted tomato paste
2 Tbsp Canola oil
Optional: 1 can crushed or chopped tomatoes
Optional: 1 medium red onion, peeled, quartered and diced
1 red pepper, diced
1 green pepper, diced
1 medium carrot, diced
2 stalks celery, diced small
1 jalapeno peppers, halved, seeded, and minced - approx. 1 Tbsp ((add another for more heat)
1 - 2 Tbsp fresh ginger (2 - 4 thin slices) peeled & minced, OR 1 tsp dried
2 - 4 cloves garlic, peeled and minced (approx. 1 Tbsp)
1/2 tsp chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery
2 bay leaves
2 tsp each: paprika, gr. cumin
1 tsp each: dried thyme, basil, oregano
1 cup fresh or frozen corn kernels
1/2 c. minced parsley or cilantro
2 Tbsp low sodium soy sauce
Fresh ground black pepper to taste
Cooking Kidney beans:
1. 1 cup dried dark red kidney beans
2. Soak 4 hours in hot water, or overnight
3. Drain, rinse, add 6 cups unsalted water
4. Bring to a boil, skim foam, cover and simmer 2 hours
Slow Cooker or Crockpot Chili Directions
1. Turn an 8 - 10 qt crockpot on high
2. Add cooked beans, cooking liquid or water, bulgar or cracked wheat, tomato paste, and bay leaves to the crockpot
3. After sautéing the veggies & spices, transfer them to the slow cooker
4. Reduce crockpot heat to low, cover and cook 4 - 6 hrs
5. Add corn, fresh herbs, and soy sauce to taste. Cook covered for 30 min on high heat.
Prep Time: 5 Min Cook Time: 10 Min Ready In: 15 Min Servings: 12
5 cups all-purpose flour
1/4 cup white sugar
2 TBL and 2 tsp baking powder
1 ½ tsp salt
1 ½ TBL grated cinnamon
2 tsp vanilla extract
5 cups water
1/4 cup oil
1. Sift the flour, sugar, baking powder, cinnamon, and salt into a large bowl. Whisk the water, vanilla, and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry (will not turn as brown as regular pancakes). Flip, and cook until browned on the other side. Repeat with remaining batter.
Serve with some of the following toppings:
Spaghetti with Walnut Sauce
Cook noodles as usual. Add flavor to pre-made sauce by adding minced garlic, ground black pepper, fresh tomatoes, or chopped sun-dried tomatoes.
For a heartier sauce, add finely chopped toasted walnuts. If sauce gets too thick add vegetable broth or tomato sauce.
Try adding fresh chopped basil or parsley to heated sauce just before serving.
Excellent served with steamed frozen peas.
Squash Soup with Peanut Butter
1 roasted butternut squash or 4-5 cups frozen squash
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
1 bay leaf (optional)
1 TBL thyme or sage
Tabasco or other hot sauce, to taste (optional)
Vegetable broth (or water)
¾ cup peanut butter, more or less to taste
1 can coconut milk (optional)
Salt and pepper to taste
Combine squash, carrots, celery, onion, bay leaf, herbs, and hot sauce in a soup pot. Add enough broth to cover. Bring to a boil. Reduce heat and simmer for about 30-40 minutes, until vegetables are soft. Add broth as needed.
For pureed soup, take out bay leaf, remove from heat, and blend. Return to pot, mix in peanut butter and coconut milk. Simmer on low for at least 10 minutes before serving.
For thicker soup, take out bay leaf and mix in peanut butter and coconut milk. Simmer on low for at least 10 minutes before serving.
This soup is excellent when made a few days before serving.
To roast squash, cut in half length-wise, scoop out seeds and place on baking dish. Cook for 45-60 minutes at 400 degrees. Let cool and then peel off skin before adding to soup.