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Author Topic: Fasting Recipes  (Read 26590 times) Average Rating: 0
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eleni
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« on: April 21, 2005, 10:56:31 PM »

We dont have long to go for our Pascha.....here is a recipe, that i modified from the original....

Chocolate lenten cake

1 1/2 cups of plain flour
1/2 cup of sugar
1/3 cup of cocoa
1 teaspoon of bicarbonated soda/small teaspoon of baking powder.
1 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon vanilla pure essence or the sugar type and if you like
 (2 teaspoons of rose water .....if you like ,otherwise it does not matter)
1/2 cup apple sauce .......home made is fine(boil apples preferably green  and cook till soft and mash them)
1 cup of water


Pre heat oven ////170 celsius(spelling)or not too hot the oven

Mix plain flour,sugar,cocoa,bicarb soda and salt.....
Add vanilla(and rose water if you like),
apple cider vinegar and apple sauce...do not stir too much .....
it will make all the air
 come out from the mixture....add the water to make a not too thick mixture...


You can add some turkish delight cut into pieces before baking cake......
Or you can add chopped fresh dates in the mixture before baking....Or walnuts ..
place them into patty cups or cake tin whichever prefered....
......use a non stick pan, or small patty tins...the paper ones...
bake for about 30 minutes.......or until a skewer(wooden stick)
 comes out clean when put into the cake mixture...

when cake is done, you can sprinkle with some Rose essence
or leave it without/whatever is prefered
...dust some icing sugar on top
 or use icing and cocoa to make a choc topping....
Icing sugar/cocoa and little bit of water to make thick icing...

This cake is a little changed from the cook book of lenten cooking
and what i got from the internet...

enjoy....but not too much...

NOTE//some turkish delight list ingredients....gelatine if it says
 make sure it is not from an animal...if it does not say it..
then it is from an animal
otherwise gelatine from vegetable gum or seaweed gelatine  is fine.
(many lollies have beef gelatine added...if its not listed, then be sure it has beef gelatine)

This cake is very tasty and low in fat.......the oil or butter replacement is ...APPLE SAUCE..
Glory be to God...
helen
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« Reply #1 on: February 26, 2007, 02:36:17 PM »

Bean Rolls with Guacamole & pico de gallo

Teka Molino restaurant in San Antonio has been serving bean rolls for as long as they've been open (which is more than 45 years).  This recipe serves 3 to 4. 

12 corn tortillas
1 12-oz can vegetarian refried beans
corn oil or Pam spray
dash of Liquid Smoke or hickory smoke liquid

Heat beans in microwave with a few drops or a dash of the Liquid Smoke (for that authentic fried-in-lard taste of real refried beans).

Brush both sides of the tortillas lightly with corn oil (both sides) or spray with Pam.  Brush a cast iron skillet with oil or spray Pam and heat on medium high till not quite smoking.  Drop in tortillas one at a time, and heat on both sides for about 10 seconds.  You are just trying to heat them through, not brown them.

Put approximately 3 tbsp. of beans on each tortilla, roll up and keep covered in a warm (175 degree) oven till ready to serve.  Serve with guacamole and pico de gallo.

Guacamole
2 large, ripe avocados, seeded (always buy an extra, cause you can always count on 1 bad one)
1 lg. clove garlic, put through a garlic press
juice of 1/2 lime
salt (about 1 tsp)

With heavy fork or in a food processor, blend all ingredients till avocados are just smooth (don't overprocess).

Pico de gallo

1/2 onion, diced small
2 fresh jalapenos, seeds removed, diced small
2 large tomatoes, seeds removed, diced small
1/2 cup cilantro, chopped roughly
1 tbsp. lime juice
1/4 tsp. salt

Mix all ingredients.
« Last Edit: February 27, 2007, 12:05:24 PM by FrChris » Logged

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« Reply #2 on: February 26, 2007, 03:42:00 PM »

Another one similar to that is this bean and potato taco that is a favorite at my house:

Bean and Potato Tacos


12 corn or flour tortillas
1 12-oz can vegetarian refried beans
1 16 oz package thawed of Southern Hashbrowns with bell pepper and onion (southern hash browns are cut in squares dice)
1Tsp of Chili Powder
dash of Liquid Smoke or hickory smoke liquid
Traditional condiments (chopped fresh tomatoes, onions, cilantro, chopped jalepenos)

1.  Take the hash browns and heat them according to package  under a broiler until browned then add them to a heated can of vegetarian refried beansn (eiether  from a microwave or stovetop) [On saturday and Sunday they can be fried in oil)
2.  You may add 1 tsp of chilipowder and/or 1/2 tsp of Mesquite Liquid Smoke.

3. Microwave the tortillas until hot (45 seconds to 1 minute).  Serve them at the table for a do it yourself meal. We provide the usual Tex-Mex condiments of  chopped fresh tomatoes, onions, cilantro, chopped jalepenos, you may even add soy cheese that is grated.   As  side items we offer spanish coleslaw, spanish rice, guacamole,  pico de gallo, and taco sauce or salsa.

4. To make the tacos, simple place a table spoon of the potato and bean mixture in the tortillo and then stuff it with the condiments you like and then fold it in half  and eat with your hands.

Thanks for the  Bean Roll Recipe, it is definitely a nice  addition to our Lent menus.

THOMAS
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« Reply #3 on: February 26, 2007, 04:54:17 PM »

Both of those sound quite good.
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« Reply #4 on: February 26, 2007, 05:10:17 PM »

Liquid Smoke seems to be quite popular around Great Lent!  I bet you could add it to just about any kind of beans or TVP chili.  This gets into that grey area of Lent (and I've heard it argued by strict Vegans too), that we're just bending the rules to make things taste a little "meatey".  Same with soy cheese, coffee creamer and seitan Chik-N patties.  I don't think I've got the will power to just eat seeds and greens though.

Thomas - I'll have to try the bean & hashbrown version.  Sounds good.
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« Reply #5 on: February 27, 2007, 11:42:42 AM »

Oringinally submitted by TinaG:


Roasted Corn & Potato Chowder

5 ears sweet corn, cleaned or 2 1/2 cups frozen
1 large fresh Poblano chile, whole (2 if you like spicy)
4 green bell peppers, whole
1 onion, diced
6-8 cloves garlic, minced
2 tbsp. vegetable oil
8 med. red potatoes (diced small, leave on skins), about 4 cups
approx. 10 cups water
1-2 tbsp vegetable boillion paste
1 cup chopped cilantro (add less if you prefer)
black pepper
vegetable oil
brown paper bag

Preheat broiler.  Rub each ear of corn with a few drops of oil and place corn, whole poblano chiles, and whole bell peppers under broiler on a baking sheet.  Turn frequently till corn is light golden brown, and chiles and peppers are slightly charred all over.  Place peppers and chiles into a paper bag and steam for a few minutes.  Cut corn off cob with sharp knife.  Peel skins off peppers and chiles, discard cores and seeds (don't rinse the peppers/chiles in water), chop roughly.

(If you don't have fresh corn, use frozen corn, but omit the broiling.  Just add to the chowder.  See below.)

In 2 tbsp. oil, saute onion & garlic till limp.  Add water, potatoes, and vegetable base.  Bring to a gentle boil, then lower heat and simmer till potatoes are only just cooked.  Don't cook till mushy.  Add poblano, bell pepper, corn and heat through.  Ladle out about 2 cups of soup w/ potato, peppers, corn, and about 2 tbsp. of the chopped cilantro into a food processor.  Blend till creamy.  Be careful while blending very hot liquids.    Return creamed soup to the remaining vegetables in the pot, stir to mix, add rest of chopped cilantro, season with black pepper and serve with corn tortillas.  Serves 4.

(For a non-lenten version, I will add 1 cup of heavy cream or 1 cup fat free Land-O-Lakes half & half.)
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« Reply #6 on: February 27, 2007, 05:01:21 PM »

Originally posted by Donna Rose.  I had asked about birthday cake for my daughter whose birthday is March 25th.



--------------------------------------------------------------------------------
Funny you should ask this...my birthday was last Friday, and my godmother sent my mom a recipe for a lenten cake to make, in case my mom was going to make me a cake (I live in a non-Orthodox household, but my mom is very supportive of me during the fast). We wound up not having the time to make the cake for last Friday, but I plan on giving it a go as soon as I have a bit of time. Here it is:

Lenten Chocolate Cake

    3 cups flour
    2 tsps. Soda
    7 tbsps. Cocoa
    1 tsp. salt
    2 cups sugar
    3 tbsps. Vinegar
    3/4 cup vegetable oil
    2 cups cold water
    powdered sugar (optional)

Measure flour, soda, cocoa, salt, and sugar into a large mixing bowl.  Add vinegar, vanilla, oil, and water and mix well.  Pour batter into greased 9 x 13 inch pan.  Bake at 350 for 45 minutes.  Let cake sit for 1 hour and then sprinkle powdered sugar on the top or use a non-dairy vanilla frosting... I think Duncan Hines has a couple.

The only thing is that this recipe calls for vegetable oil...depending on how strictly you and your party guests are observing the fast, this may pose a problem. Perhaps ask your priest if for that one day oil might be something you can cook with? Also, my godmother noted to me after sending this to me that if you use raspberry vinegar instead of regular, it adds a nice lil berry taste to the cake. I haven't tried baking this yet, but it seems easy enough. Maybe do a test run a few weeks before the party to make sure it comes out good? If you do, let me know how it tastes!

In Christ,
Donna 
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« Reply #7 on: February 27, 2007, 06:32:06 PM »

I'm sure most people are, so to speak, seasoned fasters and don't need this, but... If anyone has a Christmas Tree Shop in their city, they are a GREAT source for unusual brands, hard to find foods, etc.  If you're a creative cook, which I'm not, I'm sure you could find *tons* of ingredients for Lenten meals.  I bought some tasty rice crackers and a Thai noodle dish that you just need to nuke.  We have a MAJOR supermarket chain where I live, and still, I saw a lot of products I've never seen before.  Their prices are decent too.

Suzannes' idea was posted in another thread, but I thought it would fit best here.  Enjoy! - Cleveland, GM
« Last Edit: February 28, 2007, 06:17:57 PM by cleveland » Logged
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« Reply #8 on: February 28, 2007, 11:28:02 AM »

Here is a protien rich fasting salad that makes a good Lunch main course as well:

MEDITERRANEAN LENTIL SALAD
Ingredients
1 cup dried lentils
1 small onion, chopped
1 quart water
1 small red pepper, chopped
1 small green pepper, chopped
1 tomato, chopped
3 green onions, washed and sliced
1/2 cup Italian no oil salad dressing
2 Tbsp. lemon juice
dash pepper

Directions:
   1. Cook lentils and onions in water, simmering 20-25 minutes until tender but not too soft. Drain.
   2. Mix lentils with peppers, tomato, scallions, Italian dressing, lemon juice,and pepper, and refrigerate until chilled.
   
    (Another option adds 1-2 cups of cooked rice and increases the salad dressing
    to ¾ cup) Makes 6-8 servings.

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« Reply #9 on: February 28, 2007, 11:29:49 AM »

Hungry for a burger during  Great Lent why not try this one its packed with good things and tastes good as well---don't expect  it to taste meaty however:

Tofu Burger

Ingredients:

1 package firm tofu,drained
1/2 cup oatmeal
 1/4 cup carrots, shredded
1 green onion, finely minced
1 tablespoon sesame seeds
2 tablespoons potato flakes
 2 teaspoons soy sauce
 1/4 teaspoon crushed chili peppers (optional)
 1/4 teaspoon black pepper
 1/4 teaspoon garlic powder or one crushed clove
Canola Oil Spray or Teflon skillet

Directions:
   1. Mash the tofu.
   2. Combine all ingredients and mix thoroughly.
   3. Forms about 6 large patties and cook slowly on both sides in lightly oiled
   skillet or Teflon skillet over medium heat.
   4.  Cook the first side with the lid on, then remove lid for the second side.

Serve with the usual burger condiments.
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« Reply #10 on: February 28, 2007, 11:35:12 AM »

Here are two you may wish to try on St Patrick's day, sorry no green beer fasting recipes today.

St Patrick's Soup

St Patrick Potato soup is a soup named in honor for St. Pa¡draig. It is a modern soup never eaten by St. Paidraig as there were no potatoes in Ireland when St. Pa¡draig was there. This being said, it is an excellent fasting soup made from potatoes that uses oatmeal for thickening. It is interesting because it does not use milk, the common ingredient in most potato soups eaten in the US. Remember to use Irish cut oatmeal and not rolled oats when you  make this, it is quite different. This soup can be served with warm soda bread for a complete  Irish experience! 

Ingredients:
2 tbs fasting margarine (non-dairy or parve margarine)
1 medium onion, sliced
4 medium potatoes, peeled and finely diced
4 carrots, peeled and finely diced
8oz mushrooms, sliced
½ lb green cabbage, chopped
pinch ground cloves (for a milder taste try nutmeg)
¾ pints vegetable stock
4oz Irish oatmeal (cut not rolled)
Salt and pepper to taste

Directions:
1.  Melt the margarine in a large saucepan (You may sauté using water if on a no oil day).
2.  Add the onions, potatoes and carrots and fry gently for about 5 minutes until soft.
3.  Add the mushrooms, cabbage and ground cloves and cook for 5 minutes more.
4.  Add the vegetable stock and oatmeal, bring to the boil, then simmer for about 20 minutes
5.  Allow to cool, then puree in a blender or food processor until the soup is smooth. (If you prefer a slightly chunky soup,likle me, just puree half the mixture.)
6.   Return the soup to a clean pan and heat through gently. Season to taste.
7.   Serve in individual soup bowls.


Oatmeal Scones
These are a delicious breakfast treat or nice as an afternoon tea when friends visit in either fasting or non-fasting times.

INGREDIENTS:
   1/4 cup orange juice
   1/4 cup water
   1 cup dried currants
   2 cups rolled oats
   3 cups all-purpose flour
   1 teaspoon salt
   2 teaspoons baking powder
   1 teaspoon baking soda
   3 tablespoons white sugar
   1 cup fasting Margarine, cubed
   1 1/3 cups cold soy milk
 

Directions:
1.Preheat the oven to 375 degrees F .
2.Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
3.In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
4.Add soy milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
5.Form the dough into a large ball with your hands, adding a bit of milk if necessary.
6.Press or roll out the ball of dough until it is 1 inch thick.
7.Cut the dough into 16 squares or triangles.
8.Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges
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« Reply #11 on: February 28, 2007, 11:39:09 AM »

Try this delicious  carob fudge squares---no wonder it is said St John the Forerunner thrived when he  ate honey and  locust or carob beans when he was in the desert.

Carob Fudge (no-oil)

Ingredients:
1 cup of honey
1 cup of carob powder
1/2 cup of toasted sesame seeds
1 cup of peanut butter
1 cup of sunflower seeds
1/2 cup of sweetened shredded coconut
1 teaspoon of peppermint extract
2 teaspoons of vanilla extract

Directions:
1) in a sauce pan heat the honey and peanut butter gently.
2) Then fold in other ingredients when the mixture is soft
3) Pour on to a non-stick 8X8 inches baking dish or dish sprayed with a nonstick cooking spray
4) Spread to 1-2 inches thickness
5) Chill then cut into squares

FYI: In the Middle East the carob bean is called the locust bean.
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« Reply #12 on: February 28, 2007, 07:12:08 PM »

Tahini Soup

This is a Fasting substitute for "Avgolemono" (Egg & Lemon Soup) which is simpler to make, and I actually prefer the taste of. It can be made using a crock pot as well

1 Bunch of Bok Choy or 1 cup Kale chopped
2 Sticks celery chopped
1 large carrot peeled and diced
1 large parsnip peeled and diced
kernels from 2 ears of fresh corn  (or equivalent amount of frozen kernels)
1/2 cup peas
1 Spanish (red) onion peeled and finely chopped.
4 cloves garlic peeled and crushed
1 teaspoon or 1 cube vegetable stock powder
4-6 cups water
2 tbs White Rice
Juice of 1 large lemon
4 tablespoons tahini

Place all ingredients except lemon juice and tahini in saucepan and bring to the boil then reduce heat and simmer for 45 min, OR place them in the crock pot and cook for 7-8 hours.
In a soup bowl, whisk tahini and lemon juice together, then carefully add a table spoon of the hot broth from the soup to the bowl and mix well. Keep adding spoonfuls of the broth and mixing, and the mixture will thicken in the bowl. When it is smooth and creamy, add it to the soup in the pot and stir well. If using stove top, bring it to the boil again three times or in the crock pot, allow to cook a further 30 mins stirring three times.

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« Reply #13 on: February 28, 2007, 07:42:22 PM »

Fasting Cookies (gluten free)
(I make these twice a week for a friend's local vegan cafe, and they are her best seller!)

300g (10.5 oz) Almond meal
180g (6 oz) Powdered sugar
60g (2 oz) Honey
1 tbsp Rosewater

Mix all ingredients until you get a tight dough. Shape into cookies and place on a baking tray lined with baking paper. Bake in a low oven until lightly golden. When baked, dust with fine powdered sugar while still hot.
« Last Edit: February 28, 2007, 07:47:31 PM by ozgeorge » Logged

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« Reply #14 on: March 01, 2007, 10:50:13 AM »

Just have to tell everyone I've made a major discovery for myself.  French Lentils.  They are small and green and keep their shape and texture when cooked, as opposed to the brown or pink which fall apart so easily.  Made a pot of them with 2 heads of roasted garlic, oregano, veggie soup base and the oh-so popoular, Liquid Smoke.  Fabulous.
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« Reply #15 on: March 07, 2007, 02:40:12 PM »

Just made this.  It was great, hope you will enjoy it!

Lenten Minestrone Soup (vegan and oil free)

Ingredients:

o   4 garlic cloves, finely minced
o   2 carrots, peeled and cut into 1/4 inch dice
o   1 onion, peeled and cut into 1/4 inch dice
o   1 leek (white part plus 1 inch green), well-rinsed, quartered lengthwise, and cut into 1/4 inch slices
o   6 cups vegetable broth
o   2 TBsp tomato paste
o   3 cups finely shredded green cabbage (easily done in a food processor)
o   2 zucchini, quartered lengthwise and cut into 1/4 inch slices
o   1 potato, peeled and cut into 1/4 inch dice
o   5 TBsp fresh Italian parsley or coriander, chopped
o   2 tsp dried oregano
o   2 tsp dried basil
o   1-1/2 tsp coarsely ground black pepper
o   salt to taste (start with 2 teaspoons)
o   2 cups cooked kidney beans, drained
o   (4 ripe plum tomatoes, cut into 1/4 inch dice (canned tomatoes work well)
o   1 cup small pasta (such as tiny shells, bow shapes, or macaroni)

Directions:
1.   Put about 1/4 inch to 1/2 inch water in the bottom or your stew pot and add the garlic, carrots, onion, and leek. Cover and cook, steaming vegetables until they wilt, about 10 minutes.
2.    Add the vegetable stock, tomato paste, cabbage, zucchini, and potato.  Bring to a boil. Reduce heat, and add parsley, oregano, basil, pepper and salt. Simmer over medium heat for 15 minutes.
3.   Add kidney beans, tomatoes, and pasta. Simmer until the pasta is tender, about 10 minutes. Adjust the seasonings to taste and heat soup through.

Makes 6 - 8 portions, can easily be doubled as long as your stew pot is large-sized


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« Reply #16 on: March 07, 2007, 02:42:33 PM »

Made this recipe earlier this week. A new way to eat peanutbutter, delicious and simple to prepare!

Sesame Noodles

Ingredients
o   2-5 scallions
o   Several cloves garlic
o   Sesame oil
o   Grated ginger
o   1/4 cup tahini or peanut butter
o   2 T tamari
o   2 T red wine vinegar
o   Water or green tea
o   Broccoli, steamed
o   Tofu, fried
o   Noodles (udon, soba, or pasta)

Directions
1.   Chop up scallions and garlic. Sauté in sesame oil with some grated ginger and set aside.
2.   Mix up tahini or peanut butter, tamari and red wine vinegar and stir it up.
3.   Add water or green tea (if you have some) to thin it to a nice consistency. Adjust amounts of stuff as needed. Dump in the scallions and stuff.
4.   Steam up some broccoli and fry some tofu and when your noodles are done (udon, soba or regular pasta), mix the sauce with the noodles and throw on the broccoli and tofu.

This is good hot or cold.



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« Reply #17 on: March 07, 2007, 05:13:26 PM »

This year I've discovered that there is no better cuisine for fasting than South Indian, and it's basically what I've been subsisting on since Lent started. This is a dish that's pretty quick and easy to make and can be eaten with almost any meal and never gets old.

Sambar

Main Ingredients:
- 1/2 c red lentils
- 1 c mixed vegetables
- 2 fresh jalapeños, sliced in half down the middle
- lemon-sized hunk of dried tamarind, soaked in hot water and pulp extracted, or its equivalent in tamarind paste
- 1/2 tsp. turmeric
- 2 tbsp. oil
- 3 tsp. sambar masala
- salt
- 1/2 tsp. cumin
- 2 or 3 dried red chilis
- 1/2 tsp. whole black mustard
- 1/4 tsp. asafoetida
- 1/4 tsp. fenugreek seeds
- a few curry leaves

Directions:
1. Pressure cook the lentils with 2 C water for 10 minutes, or boil them until they give up and turn completely mushy.
2. While the above is taking place, in a pan heat the oil on medium, and add the cumin, red chilis, black mustard, asafoetida, fenugreek, and curry leaves. Fry until the mustard seeds start to pop.
3. Add the mixed vegetables and jalapeños, and stir-fry for a few minutes.
4. Add the tamarind with its water, salt, turmeric, and sambar masala. If using tamarind paste also add 1 c water.
5. Cover and cook until the vegetables are tender.
6. Add the cooked lentils with their water. If necessary, add more water until a thick soupy consistency is reached.
7. Serve with chopped cilantro. Goes well with rice, idli, or vada.

Note: you may need to make a trip to your local Indian grocery to pick up some of these ingredients.  Grin
« Last Edit: March 08, 2007, 12:27:41 AM by yBeayf » Logged
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« Reply #18 on: March 08, 2007, 02:49:37 PM »

Those noodles sound good!
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« Reply #19 on: March 09, 2007, 07:53:04 AM »

Eggless Pumpkin Waffles

2 1/2 cups plain (all purpose) flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons plain soy yogurt
2 cups soymilk
424g (15 oz) pureed pumpkin, fresh or canned
1/3 cup vegetable oil
2 teaspoons vanilla sugar or 1 teaspoon vanilla extract.

Sift dry ingredients together in a large bowl.
Whisk wet ingredients together in another bowl.
Pour wet ingredients into dry ingredients and mix well.
Use this batter as you would normal waffle batter in a waffle iron.

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« Reply #20 on: March 17, 2007, 08:31:17 PM »

Hot Filled Pita Sandwiches (no Oil)

Combine the following in a bowl and mix thoroughly:
Ingredients:
1 c. mashed tofu (the firm, water-packed type works best)
1/2 c. tomato paste
1/3 c. finely-chopped onion
1/3 c. finely diced celery
2 T tahini (sesame seed butter)
1 t sugar
3/4 t salt
1/4 t dill weed
1/2 t dried oregano leaf
1/2 t dried basil
1 tsp fresh chopped parsley
1/4 t garlic powder
 
Directions:
1)   Blend everything together, place mixture in an air-tight container and chill several hours or overnight, before serving, to blend flavors.
2)   Split Greek-style pita bread or Arab pita pocket bread and fill with the stuffing mixture.
3)    Place on cookie sheet and cover with aluminum foil. Bake at 350 degrees until heated through.

These are good, we like them with a little chopped green onion just before eating them.

Thomas
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« Reply #21 on: March 23, 2007, 02:46:45 PM »

Oatmeal/Banana/Blueberry cereal

Quick, warm and yummy for breakfast.

1 cup of water
1/2 cup of Oatmeal
1 very ripe banana (pureed)
hand full of fresh blueberries (dried blueberries are good too)
3 T. toasted whole wheat germ
optional 1/2 t. orange flower water (for a middle-eastern scent!)

Microwave the oatmeal and water for 2 minutes. Add the pureed banana, wheat germ, berries, and orange flower water.


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« Reply #22 on: March 24, 2007, 12:47:53 PM »

In the spirit of Tamara's quick and practical breakfast idea, I offer this idea, which even my older children like!

Buy one of the bags of already shredded coleslaw in the prepackaged salad area of your supermarket. Find a Japanese or international specialty store and buy an Asian Ginger or Sesame Salad dressing (make sure it is not also a marinade--such as those found in supermarkets--their flavor and consistency will not do). Mix  together and you have Asian coleslaw! It is filling, easy and tasty!

Also, another quick Greek dish is this: in a pot place orzo pasta (enough for the amount of people you are cooking for), ample water mixed with store bought vegetable broth or vegetable bouillon, a few tablespoons of olive oil, and a large can of garbanzo beans with their water or without their water. (Their water adds more salt). Boil all together (make sure to keep an eye on it, and mix it periodically) until the orzo absorbs all the water. After it has, turn off the flame, and let cool a bit. When serving, add some more extra virgin olive oil on top for extra flavour if you like, and/or add some freshly grated pepper and you have a tasty, stick to the ribs, pasta dish-- Greek Lenten style.

Another tasty tip for all Lenten pasta dishes: In Sicily, this is called the 'poor man's parmesan' cheese, it adds crunch and flavor: make flavored Italian style breadcrumbs at home or buy store bought (although it seems that there are some non-fat milk solids in the bread in most commercial brands). Spray a tray with spray olive oil,  (these 'Pam' sprays are a must for cooking in helping to watch the waistline), spread the breadcrumbs on it, and place them in your oven/toaster for a few minutes.

Hope you like these ideas! Smiley

In Christ,
Alice
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« Reply #23 on: June 27, 2007, 09:43:38 AM »

Here is a chili recipe given to me by my grandchild's God-mother, Mary:

Vegetarian Bean Chili

Ingredients:
1 tablespoon + 1 teaspoon oil
1 cup chopped onions
1 cup chopped carrots (or sliced)
1 seeded and diced bell pepper (green, red, yellow or orange)
1 cup chopped celery (or sliced)
2 garlic cloves chopped
1 Jalapeno pepper seeded, membranes removed, and very finely chopped
1 tablespoon + 1 teaspoon chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1 pound (16 ounces rinsed, drained, canned beans)
6 ounces of dried lentils (any color—brown, red, green)
1 can chopped tomatoes (14.5-16 ounce can)
1- 6 ounce can of tomato paste
2 Cups vegan broth (Use bouillon cube-any flavor [beef, chicken, or vegetable] follow package directions for amount of bouillon to make 2 cups of liquid)

Directions:
1.   First prepare and measure all ingredients in separate containers as follows:
a.   Onions and garlic
b.   Carrot, bell pepper, celery, and jalapeno pepper.
c.   Chili powder, cumin, oregano, cloves
d.   Lentils (dry weight)
e.   Beans (cooked, drained weight)
f.   Open can of chopped tomatoes, open can of tomato paste at both ends and set can in a bowl or dish.
g.   Dissolve vegan cube in 2 cups of hot water.
2.   In large heavy sauce pan (5 quart), heat oil over medium heat. Add onions and garlic cook approximately 5 minutes or until onion is clear.
3.   Add carrot, bell pepper, celery, and jalapeno pepper, cover pan, and cook an additional 5 minutes.
4.   Add ¾ cup plain water.
5.   Add chili powder, cumin, oregano, and cloves; sauté, stirring another minute.
6.   Add beans and lentils; stir to combine.
7.   Add tomatoes and 2 Cups of broth. Stir well.
8.   Bring to a boil over high heat, cover, and reduce heat and simmer, stirring occasionally, until lentils are tender, about 30 minutes.
9.   When lentils are tender, uncover pot and cook over medium heat, stirring occasionally, until beans and lentils are falling apart and chili has achieved desired consistency, about 15 minutes.

Note: Mary adapted this recipe from an original one found in The Weight Watchers Complete Cookbook & Program Basics (1994). New York: A Prentice Hall/Macmillan Company, p. 290.

Thomas
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« Reply #24 on: June 27, 2007, 09:45:45 AM »

Here is another one of Godmother Mary's recipes, a great and healthy substitute for a rice Crispie treat:

Sugared Date Squares

¾ cup firmly packed brown sugar
¾ cup dairy free margarine (or if feasting you may use butter)
8 oz package of chopped dates
1 tsp vanilla
3 cups oven-toasted rice cereal (Rice Krispies)
1 cup chopped walnuts
1 cup powdered sugar

Grease an 8 or 9 inch square pan. In large saucepan combine brown sugar, margarine, and dates. Cook over medium heat, stirring occasionally until mixture is almost smooth; about 5 minutes. Stir in vanilla, cereal, and walnuts. Spread in prepared pan. Cool completely. Cut cooled bars into 1-inch squares; coat all sides with powdered sugar. Makes 3 dozen bars.

She gave me some of these  two Sundays ago---wonderful fasting treat!!!

Thomas
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« Reply #25 on: November 13, 2007, 10:23:45 AM »

I just sent someone  to this site and then realized that  some of the Thanksgiving recipes I mentioned were not posted yet.  Here are a few Thanksgivimng fasting  dishes you can take to a non-orthodox meal and  get great comments.

Pumpkin Tofu Pies
Ingredients:
1 29oz canned pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 16oz silken tofu (firm)
2 unbaked 9 inch pie shells

Directions:
1.Put into a clean bowl salt, sugar, and pumpkin pie spice.
2.Blend or food process the tofu until smooth.
3.Stir into the pumpkin mixture, and pour into the pie shells.
4.Bake in preheated oven at 425 degrees for 15 minutes.
5.Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
Makes 2 pies

Roasted Pumpkin with Fall Vegetables (Oil days)
Ingredients:
· One 3lb. pie or sugar pumpkin
· 1Tbsp each olive oil and melted butter (I just used 2 of olive oil)
· 1/2 tsp salt
· 2 large carrots, sliced
· 4 small red potatoes, halved and sliced
· 1 apple, halved, cored and cut in 12 slices (I used Granny Smith)
· 1 medium onion, diced (I used 1 cup sliced green onions)
· 3 cloves garlic, thinly sliced
· 1 tsp fresh thyme leaves, chopped, or 1/4 tsp dried
· 1/8 tsp ground pepper

Directions:
1. Heat oven to 400 F. Have ready a 15 1/2 x 10 1/2 inch pan.
2. Cut top of pumpkin, about 2 in. below stem.
Scrape out seeds and stringy pulp with a spoon.
3. Mix oil and butter in a small cup.
Lightly brush some inside pumpkin, then sprinkle with 1/4 tsp of the salt.
Place cut side down at one side of the pan.
Pile carrots, potatos, apple, onion and garlic at other end of pan.
Drizzle with remaining oil mixture, then sprinkle with the remaining salt, the thyme and pepper.
Toss to coat, then spread out.
4. Roast 30 minutes, turning vegetables over once.
Increase oven temperature to 450 F, turn pumpkin over and continue roasting 15 minutes, turning vegetables once
more, until vegetables and pumpkin are tender.
Fill pumpkin with vegetables.
Cut in wedges to serve.
Serves 6.
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« Reply #26 on: November 20, 2007, 10:47:09 PM »

Making Chickpeas Less "Windy".
I tend not to eat too much of one of the fasting "staples", chickpeas, as they tend to give me wind, but I stumbled upon a tip in a Greek Monastery Cookbook which actually works (I tried it last night!).
You just need a tablespoon bicarbonate of soda (baking soda) and a large sprig of rosemary.
Soak the chickpeas overnight as usual.
Drain them the next day and mix them with 1 tbsp of baking soda and let them sit for an hour.
Wash the chickpeas with plenty of water and drain.
When you boil them, add the rosemary.
Use the chickpeas as desired.

Try it! It works!
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« Reply #27 on: November 30, 2007, 02:17:43 PM »

Sloppy Lentils
1  tablespoon olive oil 
1  medium yellow onion, chopped 
1  small red bell pepper, chopped (or green bell pepper) 
1  tablespoon chili powder 
1 1/2  cups dried brown lentils, picked over and rinsed 
1 (14 1/2  ounce) can crushed tomatoes 
3  cups water 
2  tablespoons tamari or soy sauce 
1  tablespoon prepared mustard 
1  tablespoon light brown sugar 
1  teaspoon salt 
 fresh ground black pepper 

Heal the oil in a skillet over medium heat; add in the onion and bell pepper; cover, and cook about 5 minutes, until softened. Add in chili powder, stirring to coat. Transfer mixture to a slow cooker; add in the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper; stir to combine. Cover and cook on LOW for 8 hours. Serve sloppy-joe style on warmed buns.
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« Reply #28 on: November 30, 2007, 02:51:10 PM »

Sweet, I was hoping you'd bring some recipes!   Grin  You make yummy things.
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« Reply #29 on: December 21, 2007, 01:30:12 PM »

Here's an easy one:

Lenten Chick Pea "Saute"

Serves 3

1/4 cup white onion or shallots, small diced
2 cups fresh spinach
1 clove garlic, minced
1 can chick peas, drained and rinsed well
1/4 cup green peppers, small diced
1/4 cup pine nuts, toasted
1/2 cup craisins
3 tbsp fresh dill, minced
3 tbsp fresh Italian parsley, minced
1 tbsp extra virgin olive oil (optional, depending on the fast-- if you don't want to use oil, be sure to use a non-stick pan)
1/4 cup lemon juice
1/4 cup vegetable broth
salt and white pepper, to taste

Begin by sauteing chick peas in the oil (or a little of the lemon juice/broth) first, as they take the longest to really heat through.  Be sure to season them well.  Next, add the peppers, onions and garlic.  Once these are nicely browned, add the spinach.  Deglaze with lemon juice and veg. broth (this means your pan will sizzle-- if it doesn't, everything will end up soggy).  The lemon juice and veg. broth will quickly reduce to coate everything nicely.  Last, add the herbs and craisins and combine well.  Season again.

*** Depending on the fast and one's own personal preferences and needs, adding feta to this recipe once you have taken it out of the pan really makes this dish yummy!  This is a great way to get kids to eat it, too...

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« Reply #30 on: December 21, 2007, 05:11:39 PM »

Traditional Ukrainian "svyata vecherya" (late-night supper on the Eve of the Nativity), twelve courses sympolizing the twelve Apostles:

http://veg.ca/content/view/288/112/

http://www.theworldwidegourmet.com/holidays/christmas/ukraine.htm

http://www.infoukes.com/culture/traditions/christmas/sviat_vechir.html

http://www.infoukes.com/culture/traditions/christmas/

http://www.geocities.com/ukrcustoms/
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« Reply #31 on: March 02, 2008, 05:05:57 PM »

well I'll be!  I can't believe these were sitting here all this time and I didn't pay attention. There is actually stuff without shrimp and soy on here!!!  some of these look fantastic!  You guys don't know how important it is to some folks health to find non soy, or seafood recipes!!

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« Reply #32 on: March 02, 2008, 08:27:44 PM »

This is actually quite a tasty African/psuedo-African dish. I dunno the exact proportions of ingredients - just wing it:

In a pot or a frying pan cook onion, bell pepper, spinach (lots), and peanut butter together (put the spinach in last so it's not overdone).

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« Reply #33 on: March 17, 2008, 07:49:53 PM »

Miso Soup

4 cups water
1 1/2 teaspoons instant dashi powder
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in 1/2 cup water
1/2 cup cubed tofu (silken)
1 tablespoon chopped green onion

1. Boil water. Add dashi. Turn down heat. Stir.
2. Add tofu and drained seaweed. Let cook for a minute on low. In meantime, spoon 1/2 cup of the hot stock into bowl with the miso paste. Using chopsticks, mix to melt the miso paste so that it becomes a smooth mixture.
3. Turn off heat. Add all of the miso. Stir. Serve. Top with chopped green onion. Serves 4.
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« Reply #34 on: March 17, 2008, 09:58:33 PM »

^ Just a heads up for those who are strictly following the fast, dashi powder is made of fish.   Grin  Thanks for the recipe, friend!  Miso soup is one of my favorites!
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« Reply #35 on: March 18, 2008, 03:43:59 PM »

Miso Soup

4 cups water
1 1/2 teaspoons instant dashi powder
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in 1/2 cup water
1/2 cup cubed tofu (silken)
1 tablespoon chopped green onion

1. Boil water. Add dashi. Turn down heat. Stir.
2. Add tofu and drained seaweed. Let cook for a minute on low. In meantime, spoon 1/2 cup of the hot stock into bowl with the miso paste. Using chopsticks, mix to melt the miso paste so that it becomes a smooth mixture.
3. Turn off heat. Add all of the miso. Stir. Serve. Top with chopped green onion. Serves 4.

You may substitute vegetarian broth  or boullion cube for this just assure you cut down on the salt. This will make this dish  ok with  the fast.

Thomas
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« Reply #36 on: March 21, 2008, 12:29:53 PM »

Here is another recipe :

Bulgur and Lentil Pilaf
Ingredients:
1 cup lentils
4 cups vegetable broth or water
1 bay leaf
3 Tbsp. Fasting margarine
1 large onion, chopped
Salt and pepper (to taste)
1 cup coarsely ground bulgur
Directions:
1) Rinse the lentils and put in a pot with enough broth to cover. Add bay leaf, bring to a boil and keep
covered. Turn off heat and let stand for 30 minutes.
2) While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt and pepper.
Saute until onions are tender and transparent. When onions are ready, keep heat at medium, stir in
bulgur and continue stirring until all the margarine is absorbed.
3) Lower heat to a simmer and add the rest of the broth and lentils in their broth. Bring to a boil,
reduce heat again, cover tightly and simmer until all the liquid has been absorbed. Add more liquid
until the bulgur and lentils are cooked.

This is very nice served with a vegetable stew.

Enjoy, Thomas
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« Reply #37 on: March 21, 2008, 12:30:40 PM »

Ethiopian Vegetable Stew

Ingredients:
1 large onion -- sliced
2 large carrots -- sliced
3 medium red potatoes -- cut 1" thick
¼ head cabbage -- sliced
8 ounces green beans -- sliced
3 cloves garlic -- peeled and crushed
½ teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon black pepper
1 teaspoon salt -- optional
3 cups water
Directions:
1) Brown the onion in a non-stick skillet over medium heat.
2) Add in the garlic and saute for one minute more.
3) Add all the vegetables and seasonings and mix well. Add the water, stir, and cook over low heat for
30-40 minutes. Serve hot.
Serves 6 over rice or bulgar pilaf , 4 as a main course alone.

Thomas
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« Reply #38 on: March 21, 2008, 12:31:47 PM »

Here is one of the grandkid's favorites!

Hawaiian Baked Beans
This is a simple quick to fix main course for Great Lent that tastes great!
Ingredients:
2 16-ounce cans baked beans -- (vegetarian style)
1 ½ cups crushed pineapple -- drained
2 Tablespoons finely chopped onion
2-4 Tablespoons maple syrup -- or other sweetener
Directions:
1) Preheat oven to 400. Combine all ingredients; stir well.
2) Spoon into a 2-quart casserole dish.
3) Bake uncovered at 350 for 50-60 minutes.
Makes about 6-8 servings.

Thomas
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« Reply #39 on: March 21, 2008, 12:34:36 PM »

This is a great and easy minestrone soup, I must admit I usually start off with more liquid and use a large bottle of V-8 Juice as my basie and double the frozen vegetables as I usually amke it for 8-10 people.  It is great even fior those who do not particularly like Minestrone soup.

Fast, Fast, Fasting Minestrone
Ingredients:
3 -4 cups vegetable broth, fatfree or V-8 Juice
14 ½ ounces stewed tomatoes -- Italian style
½ cup cooked macaroni OR ¾ cup instant brown rice -- uncooked
15 ounces kidney beans, canned -- drained and rinsed
15 ounces cannelini beans, canned -- drained and rinsed
16 ounces Italian-style vegetables – frozen type defrosted in microwave
2 teaspoons parsley
½ teaspoon basil
½ teaspoon marjoram
freshly ground black pepper
Directions:
1) Combine all ingredients in a soup pot.
2) Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
3) Add additional broth if it's not "soupy" enough.

This is great with a crisp crusted bread and fruit for a balanced meal.

Thomas
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« Reply #40 on: March 24, 2008, 01:03:11 PM »

Thanks everyone, for sharing all the great recipes! I have a request: does anyone have a recipe for Lenten Shepherd's Pie made with mushrooms instead of meat? I was served this somewhere recently and it was very delicious, but I can't find the recipe anywhere online. Thanks so much!
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« Reply #41 on: March 25, 2008, 07:05:42 PM »

Tonight on the dinner table at Chez Veniamin...

Black beans and rice...with curry!

1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
2 (15 oz.) cans black beans, rinsed
1 (14 oz.) can diced tomatoes
1 (14 oz.) can vegetable stock
4 tsp. curry powder

Saute the peppers, onions, and garlic until soft.  Add remaining ingredients and simmer for 20 minutes until most liquid has boiled off.  Serve over rice.

Super easy, and really tasty.  I actually go heavier on the curry powder as well as using a specialty blend that's mixed with coriander.  You can also mix the beans with the rice and use as a filling in pita bread.  Yummy!
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« Reply #42 on: March 27, 2008, 11:08:49 AM »

Buy soy dough in Wal-Mart (fruits and vegetables section). It is already prepared squares and easy to stuff.

Prepare mashed potatoe (using soy milk,  margarine, soy cheese or imitation cheese). Add finely chopped garlic,  seasoned salt and regular salt.

Chop mushrooms and green onion. Fry it on vegetable oil. When the mixture is ready add it to mashed potatoe.

Take the soy dough squares and stuff them with mashed potatoe-fried mushrooms mixture. Then fry rolls (pirogi) in vegetable oil.

It is very easy to cook and tastes kind of like fried Russian pirogi.

Would like to mention that this recepy is good for the days when we can use  oil.




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« Reply #43 on: March 27, 2008, 11:38:30 AM »

Thanks so much, Galina! I will have to try this. I figured it would be fairly simple to make, but wasn't exactly sure of the recipe! I believe the sisterhood also makes some sort of delicious gravy to serve with it.
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« Reply #44 on: March 27, 2008, 11:44:08 AM »

I cooked it "na glazok" on Russian. It means (I am not sure that this is correct translation) on eye or by eye or by your taste.
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« Reply #45 on: September 24, 2008, 11:37:46 AM »

One of the Ukrainian families at our parish makes a wonderful cabbage and mixed vegetable soup.  Does anyone know what it might be called and a recipe for it?  It tastes like the broth is tomato-based.  Whatever it is, it's delicious! 
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« Reply #46 on: September 24, 2008, 12:31:54 PM »


^ ...the tomato based Ukrainian soup is called "Borscht".

Every cook has their own secret recipe.  It is often made with a "meat" base, such as boiling spare ribs, or chicken....and using the stock, as well as the meat.

HOWEVER, borscht is often made strictly vegetarian.

Certain cooks prefer to add potatoes and no parsnips, others add beans, etc.  Each to their own taste.

Here is a basic Vegetarian Ukrainian Borscht recipe:

1 ounce (30 g) dried porcini mushrooms (optional, but tasty)
2 tablespoons vegetable oil  (on days were oil is permitted, otherwise, you can just quickly cook up the vegetables, without the oil)
1/2 pound (225 g) white mushrooms, trimmed, wiped clean, and sliced 1/4 inch (.5 cm) thick
1 large onion, cut into 3/4 inch (.5-cm) dice
10 small or 7 to 8 medium beets (about 1-1/2 pounds; 675 g), with greens, peeled, quartered, and cut across into 1/4 inch (.5-cm) slices 
   [smaller ones are tastier...and if you use the "greens" definitly, choose young beets]
2 medium carrots, peeled and cut across into 1/4 inch (.5-cm) rounds
1 medium parsnip, peeled and cut across into 1/4 inch (.5-cm) rounds [optional]
1 very small or 1/2 large celery root (about 3/4 pound; 360 g), peeled and cut into 1/2 inch (1-cm) cubes [you can use celery stalk and not necessarily the root]
1-1/2 pounds (675 g) potatoes, peeled    and cut into 1/2 inch (1-cm) cubes
1/2 small white cabbage (about 3/4 pound; 360 g), cored and shredded
3 large cloves garlic, smashed, peeled, and very finely chopped
3 tablespoons tomato paste  [you can always add more at the end - per your tasting preferences]
1 medium bunch dill, fronds only, coarsely chopped
1/4 cup (50 g) sugar
1/2 cup (125 ml) cider vinegar
2 tablespoons kosher salt
Freshly ground black pepper, to taste


Soak the dried mushrooms in 1 cup (250 ml) hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup; 250 ml) and the mushrooms separately.

In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes.

Add the beets, carrots, parsnip, celery root, 8 cups (2 L) water, and the mushroom soaking liquid. Bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and, if using, the beet greens. Dissolve the tomato paste in 1/2 cup (125 ml) of the liquid and stir it back into the soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted dried mushrooms and simmer for 5 minutes, or until all the vegetables are tender.

Remove from the heat. Stir in the dill, sugar, vinegar (not too much), salt, and pepper.

If not fasting, a dollop of sour cream adds a little umph! 

Enjoy!

Smachnoho!

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« Reply #47 on: September 24, 2008, 12:48:57 PM »

Thanks!  I didn't think it was borscht as I didn't recognize beets in the mix, but I've been known to be wrong.  This recipe sounds really good!
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« Reply #48 on: September 24, 2008, 01:17:40 PM »

..you can make it without the beets.
Some people don't put in mushrooms, some add various beans. It's all up to the individual cook and their preferences.

If I cook borscht with beets, I end up just moving them off to the side of my plate, as I'm not big beet-eater.   
You can buy "pickled" beets in a glass jar.  I often throw them in, including the juice, and then fish them out before serving.
It gives it a nice earthy flavor.

 Wink
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« Reply #49 on: September 24, 2008, 01:57:12 PM »

That makes sense.  I always think I like beets until I start eating them.  Wink 
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« Reply #50 on: March 03, 2009, 08:35:02 AM »

The World's Easiest, One Bowl, No Knead Sourdough Bread (Easy as 1,2,3)

This is incredible! I've just tried the recipe, and it seems to be absolutely fool-proof!
http://www.youtube.com/watch?v=POnxAoHl1qc

I really encourage you all to make your own Leaven (Sourdough Starter). Once you make it, it will live indefinitely if you bake with it every week or two. My aunty has a Leaven which has been used by my family to make Prosforo for 4 generations! It really isn't hard- remember, people who thought the world was flat made bread this way for millenia!
How to make your own Leaven (Sourdough Starter)
http://www.youtube.com/watch?v=cusjbAtGzvg

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« Reply #51 on: March 03, 2009, 09:17:02 AM »

Vegetarian Stir Fry

2 cups of Etamame, shelled

Two large onions (finely diced)

Two large Carrots (cut into small rounds)

Three celery stalks  (cut into small pieces

1 cup brocolli (cut bite size)

2 cups of cabbage (shreaded)

3 cloves Garlic

1 zuchini (cut into thin rounds)

1 yellow squash (ditto)

Salt/ Pepper

2 tablespoons soy sauce

1 table spoon sesame oil

1/4 cup peanut oil/ Canola oil

1/2 tsp Ginger


In a large pan or pot, heat oil and combine onions, garlic, celery and carrots,  Cook until slightly softened.  Then add the squash and etamame, and the spices.  Taste to make sure that all is to taste, then after the sqash is translucent, add cabbage.  Cook fro fice more minutes, and then serve immediately with rice, noodles, or all by itself.

 
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« Reply #52 on: March 12, 2009, 01:55:16 AM »

Someone who tried this eech recipe told me it was good.  She said, though, that three lemons is too much, only use two.

http://www.cooks.com/rec/view/0,1750,149186-240204,00.html

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« Reply #53 on: March 12, 2009, 09:19:42 AM »


Every cook has their own secret recipe.  It is often made with a "meat" base, such as boiling spare ribs, or chicken....and using the stock, as well as the meat.


I love borscht in all its variations.  One parishioner has an old cookbook that has over 50 different recipes for borscht.  Personally, I love anything that has cabbage in it.  That's due to the fact my great grandmother was a folk doctor in the old country and she made sure we always had cabbage at least once a week.
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« Reply #54 on: March 12, 2009, 10:31:07 AM »


Yum!
Just thinking of borscht makes me hungry!
 Cheesy
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« Reply #55 on: March 12, 2009, 11:08:47 AM »

Thank you for so many wonderful sounding recipes. I have three here: http://centralpennsylvaniaorthodox.wordpress.com/2009/03/12/fast-suggestions/
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« Reply #56 on: March 22, 2009, 06:31:20 PM »

Oatmeal/Quinoa/Banana/Blueberry cereal

Quick, warm and yummy for breakfast.

1 cup of water
1/2 cup of Oatmeal
1/2 cup of cooked Quinoa
1 very ripe banana (pureed)
hand full of fresh blueberries (dried blueberries are good too)
optional 1/2 t. orange flower water (for a middle-eastern scent!)

Microwave the oatmeal and water for 2 to 2 and half minutes. Add the pureed banana, cooked quinoa, berries, and orange flower water. You may need to warm the porridge up again in the microwave after adding the cold but cooked quinoa.

This recipe is the same recipe I posted a few years ago with the removal of wheat germ and the addition of quinoa. Quinoa is a seed originally found in South America that is a complete protein. It is highly nutritious and has a very nice flavor. It is also very inexpensive and can now be purchased at most grocery stores. It is extremely easy to cook (cooks up like rice). Be sure to rinse and drain the quinoa seeds before cooking to remove any bitter residue then add it to boiling water and simmer for 15 to 20 minutes. It follows the same ratio as rice to water (2 to 1). You can make it for dinner and use it like rice or pasta then save the extra for the breakfast cereal recipe.
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« Reply #57 on: November 09, 2009, 11:52:14 PM »

Thai Peanut Noodles


Peanut Sauce - Serves 4 +
1 Can Coconut Milk
2 heaping tbs. Peanut Butter (I prefer JIF)
2 tbs sugar
1 knob fresh Ginger - minced
2 cloves Garlic - minced
Soy Sauce - to taste
Sriracha Chili Sauce - to taste or substitute with Sambal Olek

Bring all ingredients to a simmer and stir often.

Scallions - chopped - garnish
Bell Pepper - Chopped - fried
Zuchinni or Grean Beans - Chopped and fried

1 Packet Somen Noodles - follow directions for cooking and place in your bowl!

I serve this in restaurants with Poached Halibut and its always a good selling dish!
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« Reply #58 on: November 10, 2009, 12:05:12 AM »

Thai Peanut Noodles


Peanut Sauce - Serves 4 +
1 Can Coconut Milk
2 heaping tbs. Peanut Butter (I prefer JIF)
2 tbs sugar
1 knob fresh Ginger - minced
2 cloves Garlic - minced
Soy Sauce - to taste
Sriracha Chili Sauce - to taste or substitute with Sambal Olek

Bring all ingredients to a simmer and stir often.

Scallions - chopped - garnish
Bell Pepper - Chopped - fried
Zuchinni or Grean Beans - Chopped and fried

1 Packet Somen Noodles - follow directions for cooking and place in your bowl!

I serve this in restaurants with Poached Halibut and its always a good selling dish!

 I just ate and now I'm hungry again!  And I love me some Sambal Olek (actually any kind of sambal!).
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« Reply #59 on: November 10, 2009, 12:07:27 AM »

Thai Peanut Noodles


Peanut Sauce - Serves 4 +
1 Can Coconut Milk
2 heaping tbs. Peanut Butter (I prefer JIF)
2 tbs sugar
1 knob fresh Ginger - minced
2 cloves Garlic - minced
Soy Sauce - to taste
Sriracha Chili Sauce - to taste or substitute with Sambal Olek

Bring all ingredients to a simmer and stir often.

Scallions - chopped - garnish
Bell Pepper - Chopped - fried
Zuchinni or Grean Beans - Chopped and fried

1 Packet Somen Noodles - follow directions for cooking and place in your bowl!

I serve this in restaurants with Poached Halibut and its always a good selling dish!
I love an halibut.
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« Reply #60 on: November 21, 2009, 03:19:35 AM »

This is a simple soup my husband makes on fish days. Smiley

Ukha (Russian Fish Soup)
4 cups water
2 potatoes, cubed
1 onion, chopped
1 bunch fresh parsley, chopped (we use only 1/3 of a bunch)
4 ounces cod fillets, cubed (we use whatever we have on hand)
1 lemon, juiced
salt and pepper to taste

Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
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« Reply #61 on: November 21, 2009, 11:23:51 AM »

Oh my gosh!  Thank you all for all the great recipes.  I'm new to the Orthodox fasting rules, and was wondering what to do.  I'm pretty creative in the kitchen, but lately, I haven't wanted to think about ways to convert recipes to vegetarian/vegan dishes.  Again, thank you!  Grin
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« Reply #62 on: February 13, 2010, 01:10:47 AM »

TOPIG (Armenian Lenten Chick Pea Kofta)



CASING
·  2 cups chick peas
·  6 cups cold water
·  2 small potatoes, boiled in jackets
·  1 1/2 tsp salt
·  1/2 tsp freshly ground white pepper

FILLING
·  3 large onions; halved & sliced
·  2 tbs water
·  1/4 tsp allspice
·  1/2 tsp cumin
·  1/3 cup pine nuts
·  1/3 cup currants
·  3/4 cup tahini
·  freshly ground black pepper

TO BOIL TOPIGS
You will need 4 pieces of unbleached calico or similar cloth about 50cm (20inches) square

TO SERVE:
·  cinnamon
·  paprika
·  lemon wedges
·  parsley sprigs

1.   Soak chick peas in the cold water for 24 hours, in a cool place if weather is warm.
2.   Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. (you can just leave the skins on, if this sounds like too much trouble!) Drain well.
3.   Pass the skinned chick peas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste.
4.   Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chick peas, add salt and a good grinding of white pepper. Blend thoroughly and keep aside.
5.   Put sliced onions in a pan with the water, cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates.
6.   Turn into a bowl and cool.
7.   Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahini, and salt and pepper to taste.
8.   Take 4 pieces of unbleached calico or similar cloth, each about 50 cm (20 inches) square and scald in boiling water.
9.   Cool a little, then wring out well. Open out a square of cloth on work surface and put a quarter of the chick pea paste in the centre.
10.   Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the centre, spreading it a little. Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion.
11.   Smooth joins to seal well. Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way.
12.   Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil.
13.   Cover and boil steadily for 12-15 minutes or until topigs float and feel firm to the touch. Lift out immediately and place on a tray, draining off water in tray.
14.   Untie and invert topigs onto platter. Leave until cool.
15.   When ready to serve, dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, then slice in thick pieces. lemon juice is added to individual taste. On days when oil is permitted, pour a little olive oil on them with the lemon juice.
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« Reply #63 on: February 13, 2010, 01:18:53 AM »

^Wow, George, that looks delicious!
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« Reply #64 on: February 25, 2010, 05:07:44 AM »

I've copied this recipe here because I don't want to lose it.


Stevia Oatmeal Chocolate Chip Cookies

Ingredients (use vegan versions):

    1 cup flour (I use spelt or a mix of 3/4 spelt 1/4 amaranth)
    2 cups regular oats
    1  teaspoon stevia
    1 teaspoon baking soda
    1 cup hot water
    1/2 cup safflower oil
    1 teaspoon vanilla
    1 teaspoon cinnamon
    Unsweetened carob chips

Directions:

Preheat oven to 325, spray a cookie sheet.  Mix flour, stevia and cinnamon in small bowl.  Mix oats and baking soda in large bowl.  Pour hot water over the oat mixture and mix.  Add oil and vanilla to oat mixture, mix well.  Add flour mixture to oat mixture, mix well.  Add chocolate chips.  Place on cookie sheet, they do not flatten so push them down if you want them to be flat or leave as is.  Cook 13-15 minutes.

The texture of these cookies changes after a few days (they become soft, you might like this but I prefer them fresh out of the oven). I recommend cooking them in small batches.  I don't add all of the chocolate chips at once. I use as much cookie dough as I want and add chips to those and cook them. Refrigerate the dough and add chips as you make each batch. I find that refrigerating the chocolate chips in the dough and then baking them alters the taste.  It takes no time at all to have fresh baked cookies!

I found this recipe online and just made them last night for the first time. They are DELICIOUS (especially considering they contain no sugar and no eggs)! I used soy flour for the flour and substituted carob chips for chocolate chips and decided next time I will make them using only 1 tsp of stevia (the recipe called for 1 1/2 tsp stevia, and they were a bit too sweet).

This is also an excellent recipe for diabetics. Highly recommend!


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« Reply #65 on: March 06, 2010, 04:35:01 AM »

Fasting Phanouropita (For those Lenten vows to St. Phanourios).

   1. 1 cup sugar
   2. 1 cup oil
   3. 2 cups orange juice
   4. 3/4 cup raisins
   5. 3/4 cup chopped walnuts
   6. 1 tsp. baking soda
   7. 4 cups flour
   8. 1 Tablespoon ground cinnamon
   9. 1/2 teaspoon ground cloves

Mix oil and sugar, and beat until it's a creamy yellow. This may take a long time.

Put the baking soda IN the orange juice, and stir until dissolved. [NB: this can be spectacularly dramatic if you use a two cup measuring cup with two cups of o.j. in it. (Please don't ask how I found out.) It might be easier to hold a two cup measuring cup OVER the bowl full of oil and sugar and pour in *one* cup of o.j., mix in 1/2 tsp. baking soda, watch the fireworks, pour it into the bowl, and again mix *one* cup of o.j. with 1/2 tsp. baking soda, stir and pour again. If you don't dissolve the baking soda completely, you get lumps of it in the cake. So, stir well.]

Add the flour, cinnamon and cloves then the raisins and nuts.

Pour the batter into an ungreased 9"x13" pan and bake at 180 degrees C (350 degrees F). for 45 minutes (or until a clean toothpick dipped in the cake emerges clean.)

« Last Edit: March 06, 2010, 04:36:45 AM by ozgeorge » Logged

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« Reply #66 on: January 29, 2011, 07:08:26 AM »

Hi I made  a Phanouropita today, LONG overdue,

Been scouring the net and forums for ages to find a recipe I like. I know tradition dictates that 7 or 9 ingredients are to be used. I ended up overanalysing and improvising  Huh, because I liked the idea of brandy and Agiasmo. So I basically omitted the walnuts and baking powder to the above recipe.

My question to any one who may know is why do all the recipes available on the net seem to use plain flour with baking soda, is there a reason  (tradition maybe) why self-raising flour can't be used? that's what I used and the cake looks ok.


Just Curious.

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« Reply #67 on: January 29, 2011, 01:49:33 PM »

My question to any one who may know is why do all the recipes available on the net seem to use plain flour with baking soda, is there a reason  (tradition maybe) why self-raising flour can't be used? that's what I used and the cake looks ok.
Just Curious.
I think you mean flour with baking powder. Self-rising flour is nothing more than regular flour that has baking powder and salt added to it already. Probably OK if you bake a lot of quickbreads and biscuits, but it would be a waste of shelf space for me.

Baking soda works as a leavening when combined with an acid, such as vinegar, lemon juice, or orange juice as in the recipe above.
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« Reply #68 on: January 29, 2011, 07:57:13 PM »

My Church (St. Elizabeth's, Murfreesboro, Tn) is updating the Taste & See Cookbook (Taste and See II) and is looking for recipes across the United States that are fasting and primarily American.  If any one is interested in submitting their recipe to the new cookbook, if you will PM me, I'll forward the information to you.

Thanks!

« Last Edit: January 29, 2011, 07:57:57 PM by quietmorning » Logged

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« Reply #69 on: March 18, 2011, 04:04:19 AM »

Hi
I googled, but can't find exactly what I am looking for.

Does anyone know a good falafel recipe, using fava beans only,  my dad had a really good one back from Egypt, but we don't remember it completely.

 I remember soaking the fava beans for 2 days, then peeling them etc... The ingredients I remember is parsley, cumin,coriander, pepper, garlic,spring onion, salt, it was a very green and spicy falafel in the end, not like the ones in the shops around here.

 Is this basically right?

Thanks for sharing. Smiley
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« Reply #70 on: June 22, 2011, 09:49:20 AM »

Stop eating while you hungry, and don’t continue until you will be satisfied. In my opinion this is one of the best advices from the holy fathers.
In my life one of the difficult thing is to eat less then need. My wife and mother always like to cook many dishes and always try to peruse me to eat every dish. I always explaining them that I eat as mush as I need, but they don`t believe me and always try to add me additional food otherwise they will be offended.
Please help me, can you tell me advice how to avoid overeating or blaming (If I stopped eating while I am hungry) my mother and wife?

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« Reply #71 on: August 15, 2011, 09:28:01 PM »

Recipe we love for Saag Aloo, indian spinach dish:
http://www.food.com/recipe/saag-aloo-156900

Optional (delicious) Modifications:
Use coconut oil, or vegetable oil.
Use spinach, kale or chard for the greens, steam/parboil separately,
drain, chop in a food processor.  Add in the end.
Boil potatoes, drain ahead of time, makes putting it together easier.
Add canned chickpeas/tofu with or instead of potatoes for additional protein.
Add a small can of chopped tomatoes or one large fresh tomato after step 3.
Add coconut milk or coconut kefir in the end to taste for creaminess.

Another big hit with us is using a regular stir-fry recipe, and subbing cashews for meat.
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« Reply #72 on: October 02, 2011, 01:43:50 AM »

Been looking for a vegetarian (fast recipe) for black bean  chili soup?  Similar to Panera's........  help, love that soup, would like a similar version for everyday.......
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« Reply #73 on: March 06, 2012, 09:06:35 PM »

This recipe is a little like vegetarian pita, but with a sort of Asian flavor.
Tofu Pastries
150 g firm tofu
2 small onions, minced
3 teaspoons freshly chopped coriander leaves
1/2 teaspoons grated orange rind
2 teaspoons soy sauce
1 tablespoon sweet chili sauce (you can get this in the 'Oriental' aisle of the grocery store. Otherwise, McDonald's has a little packet of sweet chili sauce you can use.  Grin )
2 teaspoons grated fresh ginger
1 teaspoon cornflour
1/4 cup sugar
1/2 cup rice vinegar
1 small cucumber, diced
1 small jalapeno, thinly sliced
1 small onion, minced
2 sheets phyllo dough
1 egg, lightly beaten

1. Drain the tofu, then pat dry and cut into small cubes.
2. Put the onion, coriander, rind, sauces, ginger, cornflour, and tofu and mix. Cover, then refrigerate for 3-4 hours.
3. To make the dipping sauce, place the sugar and vinegar in a small saucepan and stir over low heat until the sugar dissolves. Remove from the heat and add the cucumber, chili, and extra small onion.
4. Preheat the oven to 425 F. Cut each pastry sheet into four squares. Drain the filling and divide into eight. Place one portion in the center of each square and fold into a triangle and seal the endges with a fork.
5. Bake for 15 minutes; serves 4.

It always helps to have a vegetarian cookbook!  Smiley

I didn't notice this thread was so old! :O
« Last Edit: March 06, 2012, 09:08:52 PM by Milica » Logged

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« Reply #74 on: December 02, 2012, 09:06:03 PM »

Never been a tofu guy, but that's alot of ingredients for pastries.

I bought some stuff for a Lentil Chili tonight. Never used Chipotle peppers before, but I'm going to give it a shot.

Need to take this fasting thing alot more seriously.
« Last Edit: December 02, 2012, 09:06:28 PM by Achronos » Logged

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« Reply #75 on: December 08, 2012, 09:30:37 PM »

Are there such things as lenten pierogies?
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« Reply #76 on: December 10, 2012, 05:31:39 AM »

Are there such things as lenten pierogies?

I can't answer with regards to where they are known as pierogies, but in Romania the same (or so similar as I can't tell the difference) things are known chiroște. Actually in my wife's region they're piroște, which makes me think they must be the same thing exactly. (I can't be absolutely sure of this, however, as chiftele derives from Turkish kofte but are known as piftele to us). Anyway, yes there are lenten recipes for piroște. Lenten versions of the dough omit eggs (rather like how you can get pasta with or without egg) and of course the fillings will likewise be lenten. The first ones I ever tried, in fact, were lenten, being filled with sour cherries.

James
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