Category Archives: recipe

Fasting Recipe of the Week: Tortilla and Tomato Soup

 I don’t know about where  you are, but here in Portland the weather can’t make up its mind. It is seesawing between lovely warm spring rain and freezing winds out of a clear sky. So, a nice soup that is good cold or hot is not remiss.

 Hey, look at this! Tortilla and Tomato, good hot or cold, Soup! Continue reading

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Fasting Recipe of the Week: Ember Days Cassoulet

Yay! It’s time for the Ember Days!

 Which I’d kind of known about, but had never really paid much in the way of attention to. Ember Days, according to the Wikipedia, are four times a year, and are three days (Wed., Fri., and Sat.) of fasting and prayer in support of people going to be ordained (either now or whenever God gives them the swift, spiritual kick in the arse).

Which, yay! Pray for deacons, priests and bishops (some of ’em need it more than others). If’n you need help and have a BCP around, try page 205 or 256.

And here’s a recipe I came up with the other night, which is cheap, goes together quick, easily variable according to season/picky eaters, makes a lot, and stores real well. I dedicate it to everyone who’s doing that fun dance of seminary/home life/financial worrying.

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Fasting Recipe of the Week: Enchilada Casserole

This week’s fasting recipe involves the dreaded tofu. Tofu is tricky stuff, and the major reason is that someone keeps perpetuating the utter lie that tofu doesn’t taste like anything.

Tofu tastes like soybean. And some people don’t like that taste. Like, you know, me.

But I eat tofu a lot. Why? Because soy makes you gay Because it is the most readily available, cheapest meat substitute (my favorite is ‘wheat meat’, known as seitan. And it’s not just my favorite because I can answer “What is that stuff?” with “SATAN!”).

So, my tips on making tofu taste gooder:

  • Cut it into small chunks. That way, whatever flavors you’re cooking with will have a better chance of permeating the entirety of the tofu.
  • Marinate early and often. If you marinate it in red wine, it will turn purple!
  • Spices and sauces are your friend. I know people who will eat just straight-up tofu, but I think they’re nutbunnies.

After the jump, the recipe for enchilada casserole. YAY! Continue reading

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Fasting Recipe of the Week: Ethiopian Lentil and Tomato Stew

Hi folks! *waves at the old people and the new people, too*

I’m being slammed with orders at work and typing this real fast during my coffee break lazy again this week. So you have to go to someone else’s website to get the recipe! BWAHAHAHA!

Oh, well, at least it’s the Post-Punk Kitchen. Click me for yummy Ethiopian Lentil and Tomato Stew recipe!.

Now, for my substitutions list:

  • If you don’t have any of the spices *coughhungarianpaprikacough*, just add what you do have. I’d say the must-haves in this recipe are the four Cs: cumin, coriander, cayenne, and cardomon.
  • Any color lentils will do. Just make sure you don’t overcook them (the red ones, I scorch all the time)
  • 1 can of diced tomatoes will do if you can’t get real tomatoes yet.
  • To de-oil the recipe (for our Orthodoxen friends), don’t bother sauteeing, just dump everything except the lentils together and simmer until the veg are tender (dice really fine, though).
  • Injera is a yeast bread made from, uh, some grain I can’t recall. Any flatbread should go well with this.

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Eating Out While Fasting, and FRotW: Japanese Brown Curry

Oh, so you wanna go meatless for Lent, but you don’t want to cook every day for a month and a half? Or you’re doing the no-meat Fridays thing all year round, but your buddies keep rolling their eyes when you say you can’t go out with them to Outback Steakhouse for dinner.  

Well, take it from a (former) card-carrying full-time vegetarian– you totally can go to Outback. You’ll wind up eating pasta primavera, a Bloomin’ Onion, a baked potato and a brownie… But you can go out and eat. Yay!

First thing you’re going to want to do is go to Vegetarian-Restaurants.net and look up your city/state. Unfortunately, this only works for US residents, and after looking over the Portland entry, it’s not too complete.

So, let’s break it down:
For no-animal-products-used-at-all (vegan), your best bet will be Ethiopian. Thai runs a close second. Greek and Slavic restaurants in Lent will sometimes have fasting specials. Indian restaurants of my acquaintance put clarified butter in EVERYTHING, which makes it nummy, but not vegan, alas.

If you’re not adverse to a little cheese and egg action, well, your options open up. I hear rumors that a lot of McDonalds have veggie burgers. Since McD’s food makes me want to yurk, I haven’t confirmed this rumor. And remember, Californians, that at In-n-Out veggie burger doesn’t mean what you think it means.

Most restaurants have something vegetarian already on the menu. You just have to look for it. Also, almost anything at any restaurant can be made meatless with a simple request to the server. But be aware before you ask how much of the dish is composed of meat, for example, you don’t want to order “Chicken Parmesan, hold the chicken,” or “Osso bucco, without the ox butt”.

But now, let’s talk about Being A Polite Vegetarian In a Restaurant. With the advent of fad diets, servers have had to put up with a lot of crap. Some people will get huffy and demanding when they order “off the menu” and can’t get exactly what they think they want. I know my readers would NEVER do anything like that, because they are followers of Jesus, called the Christ. *glares about*

And my readers tip a minimum of 25%.

Anyway, it’s been a rough week. My lunch for today? An unopened bag of tortillas and a can of Rosarita refried beans (yes, still in the can). No time to come up with an original recipe for y’all. So I’m sending you to Serious Eats for a primer in Japanese Brown Curry (which is nothing like SE Asian or Indian curry). To vegetarianize the recipe, skip the beef step. To veganize the recipe, brown the onion in vegetable oil. To de-oil the recipe, don’t brown the onions, just add them into the pot with the potatoes and carrots and water. To learn to make rice without a rice cooker, go here.

Next week I’m going to probably post a Lenten Meatless Shopping List. Maybe. I dunno. Is there anybody out there? [/PinkFloyd]

And someone PLEASE tell the Universe to stop spinning so bloody fast so’s I can write my thoughts about race and being an Episcopalian and this stupid meditation on the Primates Meeting? plzkthxkbai.

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Fun With Stats, and FRotW: Fancy Pasta Dinner

Search Terms That Brought People To My Blog Yesterday:
fr jake (2): I’m not him.
Halo 2 online stats: The Papacy (1): I’m not them, neither.
convert “new episcopalian” (1): Oooh! I’m one of those!
all for freedom and for pleasure (1): Dude, everybody wants to rule the world!
ASHAMED OF BEING A FUNDAMENTALIST (1): Um, okay…
dance playlist (1): That’s right, the OSI webpage is in touch with the music of today’s youth. And I spent most of last night puzzling out songs from The Sacred Harp hymnbook.
Sinful Critter (1): Heee.
god teaches (1): Sometimes He uses the carrot, sometimes She uses the stick. Ow.You may have noticed a theme in my recipes for Fasting Recipe of the Week (FRotW)– They’re basically one pot, super speedy, open cans and bags recipes. But I’m told that Friday nights are sometimes this thing called ‘Date Night’, wherein two people whom are attracted to each other enjoy a meal together… *shrug* This is what I’m told.

So here’s your Fancy Pasta Dinner, which is based on recipes from Caprial and John’s Kitchen. I love PBS. I veganfied the recipes and cut out the oil, but if you don’t have nonstick sautee pans– DUDE! USE OIL! The serving sizes are a bit larger, since in the show they’re supposed to be sides, but I’ve made them main-ish dishes.

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Fasting Recipe of the Week: Burritos!

 Mmm, beetows!

When I was growing up, this was the go-to dinner for my busy mother. They’re nothing resembling ‘authentic’, but it would take her less than half an hour to get everything set up, and then we’d fall upon it like locusts before running off to whatever meetings/sporting events/dance competitions we had that night.

Here’s the thing: Ma’s version involved cooking up an entire pound of ground beef with some onion and garlic salt. Which, you know, yummers, but not where we’re going right now.

So… the types of fasting, now with groovy graphics! Continue reading

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Why Fast? And Mama’s Marinara Sauce

Real quick before we get into this, I want to point out that Chris’ bishop John has an interesting new blog.

Also, A prayer brochure for the Anglican Primates Meeting has been posted. Please remember to pray for all the Primates, not just the ones you think need it the most.

Anyway, back to fasting. The big question is, “Why should I fast?”

You can Google all these nifty web pages that will tell you fasting will cure everything from ADD to cancer to zits, it will immediately get God to answer your prayers, it will make you a Better Person™, fasting is like nitro in your spiritual engine, your spiritual life will SOAR!

I can’t testify to any of that happening in my own life. What I can testify to is that on days I am fasting, instead of going to the refrigerator and stuffing anything that looks tasty into my mouth while standing in front of the open fridge, and then running off to whatever else I was doing. I have to think about it for a minute. And yes, usually the first thing that goes through my mind is, “Oh, shitballs, I can’t eat that absolutely delicious-looking fried chicken, it’s Friday.”

That pause is enough to kick my brain out of autopilot and into seriously thinking about what I’m eating, and why. I’m not mindlessly consuming, I’m thinking about where my food came from and Whom I need to thank for it.

I’m 80% more likely to sit down for a meal and say Grace over a meal on a fasting day than on a non-fasting day. But that’s just me.

I think next week I’ll go into the types of fasting I’ve bumped into over my life (which will explain why I try to post straight-up vegan recipes). For now, I’m going to give you guys the super-secret recipe for my mother’s marinara sauce. It can be put together and plated in 15 minutes, or you can let it simmer for up to two hours to get the flavors to play nicer.
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Fasting Recipe of the Week: Thirty Minute Vegan Chili

Blog Stat Watch: Someone got here looking for “prophetic words all church sorority doctor”. And now I’m curious as to whether or not they found them prophetic words here…

So, I’ve heard some people around the blogosphere discuss how they’re going to add the traditional Friday fasts of the Church to their spiritual lives as part of good stewardship of the land and stuff. And I wanted to write a nice, long, happy article about how I’ve done this myself off and on over the years, and I’d like to be more on than off, and how there’s a difference between vegetarianisim and being conscious about where your meat comes from, there’s a difference between fasting and dieting.

 And then I remembered I suck at long treatises on spiritual thought.

What am I good at? Cooking.

Matter of fact, my other blog is all about food. I’m one of those wierd people who takes a camera to the restaurant to get shots of food. And I’ve got a LOT of experience in cooking without meat, thanks to the time I spent living with vegans.

Therefore, on Wednesdays, I’m going to try and post a quick or easy, vegetarian or vegan recipe. Why Wednesdays? Because this way, if’n you’re reminded on Wednesday, you’re more likely to go to the grocery and pick up stuff and be ready for Friday, instead of resorting to PB&J five weeks in a row. Voice of experience, here, people.

Today? Thirty Minute Vegan Chili is under the cut. Continue reading

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