Meatless Lent Recipes (To Fuel Your Sacrifices For 40 Days)

[HopefulHeart]

Ive always been meaning to try ratatouille since the movie came out.... :paperbag:

Well, now is your chance to try it! :)

 

This recipe is one of my favorites.

 

Couscous Topped with White Beans, Tomatoes, and Zucchini

 

The Vegetables

2 tablespoons olive oil

1 onion, finely diced

4 garlic cloves, minced

1 medium zucchini, quartered lengthwise and thinly sliced on the diagonal

1 (16-ounce) can tomatoes, finely chopped with their juice

1 (16-ounce) can small white beans, well rinsed and drained

1 tablespoon chopped fresh basil, or ½ teaspoon dried

1 teaspoon chopped fresh rosemary, or ¼ teaspoon dried, crumbled

Salt

Generous seasoning freshly ground black pepper

 

The Couscous

1½ cups water

¼ teaspoon salt

1 tablespoon unsalted butter

1 cup couscous

 

1. Heat the oil in a large skillet over medium heat.  Add the onion and saute until tender but not brown, about 10 minutes.  Add the garlic and zucchini and cook 5 minutes, or until the zucchini is beginning to get tender but is still crisp.

2. Stir in the tomatoes, beans, herbs, salt, and pepper and cook, tossing occasionally, until the zucchini is tender and the sauce has thickened slightly, about 5 minutes. (The vegetables may be prepared to this point up to 4 hours in advance and reheated.)

3. Meanwhile cook the couscous.  Bring the water, salt, and butter to a boil in a small saucepan.  Pour in the couscous, cover the pot, and remove it from the heat.  Let sit 5 minutes, fluff with a fork, then cover again and let sit 5 more minutes.  Serve a portion on each plate and top with a mound of the vegetable mixture.

 

Sometimes I change it up and use Israeli, or pearled, couscous instead of the normal type. The recipe comes from the cookbook Simple Vegetarian Pleasures, by Jeanne Lemlin.  It's a great cookbook. :)

[Luigi]

My favorite meat substitute is chocolate chip cookies. So every Lent I make, like, chocolate chip cookie risotto, and chocolate chip cookie pizza, and chocolate chip cookie soup, and .... you get the idea. 

[4LoveofJMJ]

I will have to keep an eye on this thread. I like some of the recipes on here.

 

I just have to say this though, my dad is on a medical diet where he has to eat carbs from veggies and fatty meats. Needless to say that yesterday was very interesting with my dad frying up bacon. That was probably one of the most painful parts of the day. Lol!

[HopefulHeart]

My full meal yesterday consisted of Mediterranean Vegetable Stew:  http://allrecipes.com/recipe/mediterranean-vegetable-stew/.

[CrossCuT]

Well, now is your chance to try it! :)

 

This recipe is one of my favorites.

 

Couscous Topped with White Beans, Tomatoes, and Zucchini

 

The Vegetables

2 tablespoons olive oil

1 onion, finely diced

4 garlic cloves, minced

1 medium zucchini, quartered lengthwise and thinly sliced on the diagonal

1 (16-ounce) can tomatoes, finely chopped with their juice

1 (16-ounce) can small white beans, well rinsed and drained

1 tablespoon chopped fresh basil, or ½ teaspoon dried

1 teaspoon chopped fresh rosemary, or ¼ teaspoon dried, crumbled

Salt

Generous seasoning freshly ground black pepper

 

The Couscous

1½ cups water

¼ teaspoon salt

1 tablespoon unsalted butter

1 cup couscous

 

1. Heat the oil in a large skillet over medium heat.  Add the onion and saute until tender but not brown, about 10 minutes.  Add the garlic and zucchini and cook 5 minutes, or until the zucchini is beginning to get tender but is still crisp.

2. Stir in the tomatoes, beans, herbs, salt, and pepper and cook, tossing occasionally, until the zucchini is tender and the sauce has thickened slightly, about 5 minutes. (The vegetables may be prepared to this point up to 4 hours in advance and reheated.)

3. Meanwhile cook the couscous.  Bring the water, salt, and butter to a boil in a small saucepan.  Pour in the couscous, cover the pot, and remove it from the heat.  Let sit 5 minutes, fluff with a fork, then cover again and let sit 5 more minutes.  Serve a portion on each plate and top with a mound of the vegetable mixture.

 

Sometimes I change it up and use Israeli, or pearled, couscous instead of the normal type. The recipe comes from the cookbook Simple Vegetarian Pleasures, by Jeanne Lemlin.  It's a great cookbook. :)

This sounds really easy and quite delicious!