During Lent some Christians give up items to show the sacrifice of Jesus. The following are recipes which do not feature meat.
Baked Eggplant
Prep: 20 Mins Total Time: 45 Mins Servings: 4
1 large eggplant (2 pounds),
sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality
store-bought marinara sauce
1/2 cup grated part-skim
mozzarella
1/3 cup grated Parmesan
Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
Meanwhile, make sauce: Off heat, in medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
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Here is the ultimate creaminess without the cream. It is a hearty soup.
Vegan Cream of Broccoli Soup
2 Tbsps. extra-virgin olive oil
1 cup chopped onion (from about
1/2 medium onion)
Kosher salt
1/2 cup chopped celery (from
about 1 medium stalk)
1 clove garlic, smashed
Freshly ground black pepper
2 medium Yukon gold potatoes,
peeled and diced -about 3/4 lb
4 cups broccoli florets
1/2 cup unsweetened soy milk
1/4 cup nutritional yeast
1/4 teaspoon freshly grated
nutmeg
Heat oil in large saucepan over medium heat. Add onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add potatoes, 4 cups water and 1/2 teaspoon salt, raise heat to high and bring to a boil. Return the heat to medium, cover and cook until potatoes are tender, about 15 minutes. Add broccoli, cover and cook until broccoli is bright green, about 5 minutes.
Transfer soup to blender; add soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return soup to saucepan and bring to a simmer; stir in nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.
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You can never have a lunch or dinner without a special sweet treat. The season of Lent is no different.
This is a traditional Easter holiday treat.
Spring Lime Tea Cookies
These are light, buttery tea cookies bursting with citrus flavor. Perfect for a spring day.
2 teaspoons lime juice
1/3 cup milk
1/2 cup butter, softened
3/4 cup white sugar
1 egg
2 teaspoons lime zest
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons lime juice
1/4 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
In large bowl, cream together butter and 3/4 cup sugar until light and fluffy. Beat in egg, then stir in lime zest and milk mixture. Combine flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in preheated oven, until edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.
To make glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies