In need of interesting meals without beef, chicken or pork for Lent
- aphayes Mar 9, 2011 05:21 PM
My Lenten sacrifice this year is going to be meat (beef, chicken and pork). I am looking for hearty veggie recipes, as well as your favorites with seafood. I look forward to hearing your ideas :)
Macaroni with 4 Cheeses - Emeril Lagasse
South of the Border Veggie Chili with Fixins - Emeril Lagasse
Fettucine Alfredo - Emeril Lagasse
Salmon with Lemon, Capers, and Rosemary - Giada de Laurentiis http://www.foodnetwork.com/recipes/gi...
Linguine with Shrimp and Lemon Oil - Giada de Laurentiis
Salmon Cakes - Ina Garten
Don't forget veggies! Whenever I go light on the meat, I have to remind myself to eat lots and lots of veggies, because it's easy to fall into eating pasta/sandwiches/wraps.
I'd make ratatouille- for when you're craving something rich and stewy (hey, that rhymed!).
Seafood risotto is particularly fantastic (if you don't have fish stock, do a 50/50 mix of clam juice and water); seared scallops go great with some lighter greens. Shrimp sautéed with garlic and seasoned with lime are a big hit around here, especially if you serve them with polenta and broccolini.
Mexican food in general: go heavier on the beans and spices, you probably won't notice the lack of meat. Rice, mashed black beans with jalapeño and garlic, and some crumbles of queso fresco is a go-to healthy lunch for me.
If my sacrifice were beef, chicken, and pork, you'd probably find me eating veal, duck, and lamb two days into Lent. That's not cheating, right??
My standard recipes for Lent in years past include:
Spinach and dill casserole
Oden (Japanese fish cake hotpot)
Fideuda (Vermicelli paella with aioli)
Curried fish patties
Roasted eggplant omelets
Chipotle mac-n-cheese with garlic crumbs
Tuna macaroni salad
Tofu and kimchi stew
Spicy roast fish with lemon tahini dressing
Bamia (okra stew)
Cheese and green strata
Stir fried shrimp and noodles
Whole fried fish with seasoned soy sauce
Vinegar marinated trout
Red curry shrimp
Sarson ka saag (slow-cooked Indian mustard greens)
And of course it just wouldn't be Lent without fish sticks for at least a few meals here and there.
Stuffed artichoke, with or without shrimp/crawfish (which you should chop up a bit, otherwise the thing comes out the size of a hubcap). Use different cheeses, olives, anchovy, capers, garlic and as little an amount of breadcrumbs as you can get away with (in contravention of the commercial trend over 30 years to make the whole thing out of breadcrumbs and charge $12.00 for it).
Right now, I'm munching on leftover soba noodles with peanut sauce, lots of veggies and tofu. Even without the tofu, the soba noodles are really, really hearty and good for you.
Also, don't forget eggs. Stew some veggies and chickpeas together and serve with crusty bread and a poached egg. Frittatas make a great dinner.
And when in doubt, check out Ottolenghi's column. The cauliflower cake is incredible: http://www.guardian.co.uk/lifeandstyl...
Also think about interesting grains like farro, quinoa (not technically a grain), coarse bulgur, etc. Here's a thread about farro: http://chowhound.chow.com/topics/704354
And chickpea patties, here is a recipe you can play with ad infinitum, it's completely adaptable: http://www.boston.com/lifestyle/food/...
Copycat Panda Express Eggplant Tofu
2 tbsp olive oil
1 (12 oz) package of firm tofu, cut into 1 inch chunks
2 tbsp sesame oil
1/2 medium size yellow or white onion, peeled and cut into small chunks
1 tsp minced garlic
1/2 red bell pepper, seeds and stem removed, cut into chunks
2 or 3 small eggplants, stem removed, cut into 1/2-inch by 1-inch slices, with peel
2 tbsp oyster sauce
1 tsp chili garlic sauce
a pinch of white pepper, or to taste
1 tsp granulated sugar
Heat 2 tbsp olive oil in skillet or wok, fry and stir tofu until golden brown
on all sides, remove from pan and set aside until needed.
Heat 2 tbsp sesame oil, saute onion, garlic and red bell pepper until fragrant.
Add the oyster sauce, chili garlic sauce, white pepper, sugar and eggplant.
Mix well and cover. Cook until eggplant is tender,
Add back to pan the browned tofu, mix and let it warm through for another minute, uncovered.
Serve while warm.
I make a chick pea and apple curry that even my very carniverous husband enjoys. I wrote down the recipe at home (its a cannibalization of a Martha Stewart and my mom's curry) but its sort of like this:
Saute onion, garlic, in olive oil, once its turning brown, add turmeric. Then add slices of granny smith apples to brown as well. Add curry powder/garam masala, a can of chick peas and a can of diced tomatoes (may want to add a couple tablespoons of tomato paste if you like it a little thicker). Add salt/pepper. Simmer for a while. Right before serving add a cup of plain yogurt and a handful of fresh cilantro. Serve over basmati rice. Very easy, and best part is that it uses ingredients I almost always have on hand so if I forget to pull something out for dinner I can make this straight from the pantry/fridge.