HELP! Need some vegetarian and seafood recipes for the Lenten Season.
Hello! It is the start of the Lenten season and my husband is on a meatless diet for 40 days. I am trying to think of what to cook for this time. Does anybody have recipes to share?
He is only giving up meat but he eats seafood.
Spicy Crab Cakes
Spicy Eggplant Parmesan
4 blue swimmer crabs
2 1/2 TBS peanut oil
1 bunch spring onion chopped
1 red capsicum deseeded & finely shredded
6 thin slices fresh ginger
3 tsp sambal olek
2 ½ TBS hoisin sauce
1 ½ TBS sugar
3 TBS light soy sauce
1 cup water mixed with 3 tsp corn flour
Instructions: Remove top shell of crabs & scrape out feathers & inedible parts. Reserving some of the mustard.
Portion the body leaving on the claws & legs for presentation. Coat all surfaces with cornflour.
Heat oil in wok, place crabs in & turn over until they change colour & floured surface is golden.
Remove to plate. Add spring onions, capsicum, ginger, sambal olek, hoisin sauce & sugar – cook briefly stirring all the time & season with soy sauce.
Return crabs to wok & continue to stirfry over high heat until everything is well mixed and crab shell is red. Pour in cornflour mixture & stir until sauce clings to crab shell.
Chile French Toast
3 large eggs
1 cup half and half
8 slices French or other white bread, cut diagonally, each 1/3 inch thick
1/3 pound jack cheese, shredded
1 can (4 ounces) diced green chiles
1/4 cup minced fresh cilantro
2 cups salsa
In a wide bowl, beat eggs and milk until well blended. Dip 4 slices of bread into egg mixture; turn to saturate. Arrange slices on lightly greased 12 x 15 inch baking sheet. Top bread evenly with cheese, then add green chilies and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheese-covered bread with plain slices to form 4 sandwiches.
Bake in 400 degree oven until they begin to brown, about 12 minutes. With side spatula, turn over and continue baking until they are puffed and evenly browned, about 10 minutes longer. Cut in half crosswise. Transfer 2 halves to each of 4 plates; overlap one half over the other.
Quiche with Crab and Shrimp
Sweet Potato Tamales
1 sweet potato, baked)
3/4 pound masa harina
3/4 pound quick-cooking grits
2 teaspoons baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 poblano or any other mild green chile, peeled, seeded, and chopped
1/2 cup chopped cilantro
1/2 pound Oaxaca or mozzarella cheese, cut into 1/4-inch slices
1 cup whole corn kernels
1 stick butter
4 cups milk
1 cup chopped corn
20 dried corn husks (available at Latin food stores
Peel sweet potato, mash, and let cool. In a large bowl combine masa harina, grits, baking powder, sugar, salt, chile, cilantro, and whole corn and toss well.
In a saucepan combine butter, milk, and chopped corn and bring to a boil. Simmer for 15 minutes. Add to dry ingredients and fold with a spatula until combined well. Add sweet potato and combine well. Make depressions in mixture to speed cooling and let cool until just slightly warm. Refrigerate until cold and cover until ready to use.
Soak corn husks in warm water for 20 minutes, or until pliable. Place 1/2 cup sweet potato mixture in each husk and fold over sides to enclose filling. Fold ends over top and secure with string like a package.
Put tamales in a steamer and steam over simmering water for 1 hour.
Part one: 1 pkg (1 lb) red mung beans
2 qt. unsalted vegetable stock or water
1 medium onion, diced
2 dried chipotles, crumbled
1 bay leaf
2 tsp. vindaloo seasoning, or more (taste as you add--it's an intense flavor.)
green cayennes to taste, diced
1 tsp. satay seasoning, or to taste (Penzey's is lovely!)
1 can tomatoes, drained and coarsely chopped
1 medium to large green pepper, cored, seeded and chopped
1/2 c. millet
1/2 c. bulghur
1/2 c. brown rice
additional liquid as needed--see below
mushroom soy sauce to taste
- OR- plain soy sauce and half a minced shiitake mushroom
2 Tbsp. butter or margarine -- (2 to 3)
plain yogurt or sour cream
Soak blackeyed peas overnight in water in a soup kettle; drain. Add all Part One ingredients and simmer, covered, till beans are nearly done, watching liquid level; add no salt or salty liquids at this stage.
When blackeyes are tender but not quite done, add all Part Two ingredients except yogurt, judging by eye how much liquid is needed to cook grains to the degree of soupiness or dryness you want, and adding more as needed. I like this fairly dry, so I use about 2 qt + 1 c stock for the blackeyes, and add about 5 c more water for Part Two. Simmer till grains are done.
Serve in bowls, adding yogurt or sour cream as desired.
I've been thinking about this myself. A few of my favorites:
--Fried catfish dredged in cornmeal; remoulade sauce; collards; roasted sweet potatoes
--Tomato soup with grilled fontina & mushroom sandwiches
--Greek spread: dolmades, tzatsiki, hummus, pita, spinach pie, salad, etc
--Fish cakes on salad
--Miscellaneous apps, e.g. steamed artichokes with vinaigrette or fried artichoke hearts with lemon-dijon sauce; sauted mushrooms and creamed spinach with crackers; twice-baked potatoes; spicy shrimp (sriracha, mayo, lemon juice) in avocado halves.
Here are some ideas to get going
http://chowhound.chow.com/topics/6950248 (tagine recipe
)http://www.chow.com/recipes/28096 (great eggplant recipe
)http://www.chow.com/recipes/28027 (veg shepherd's pie
)http://www.chow.com/recipes/28024 (mushroom tacos - to which I add tofu)
One more, then I'll leave you alone
http://www.marthastewart.com/recipe/spicy-sesame-eggplant (this eggplant is so easy
)http://www.fatfreevegan.com/search/se... (this site is a great resource)