During Lent (which begins this Wednesday) I’m going to be sharing some of my favorite meatless recipes every Monday. I was a vegetarian before I married my carnivorous husband and while I still don’t eat red meat, I continue to serve vegetarian meals two to three times a week and consequently, I have a growing repertoire of healthy, no meat meals.
I’ve found that Fridays during Lent – when Catholics are required to abstain from eating meat – offer an opportune time to introduce your family to new recipes and get them to eat more veggies. So if you’re tired of serving up fish sticks and cheese pizza during Lent, or even if you’re not Catholic, but you you’d just like to try out more vegetarian dishes, then you’ve come to the right place.
I’d love for you to share some of your favorite meatless recipes as well. Bon appetit!
Avocado Corn Salad & Tropical Mango Smoothies
1 low-sodium 15-ounce can of cut corn
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
pinch of cayenne (optional)
1 medium avocado, diced
2 tablespoons fresh lime juice
1 red bell pepper, diced
Salt to taste
Dash of Tabasco or other hot pepper sauce (optional)
*I adapted this recipe from a wonderful vegetarian cookbook called Moosewood Restaurant Cooks at Home. All the recipes are based on the dishes served at the famous Moosewood Restaurant in Ithaca, NY (my husband went to school in Ithaca and has eaten there and even though he’s a meat man, he said it was very tasty and bought me this cookbook as a gift early on in our marriage).
The original recipe calls for 2 tablespoons of minced red onion, which is delicious. However, the sight of one onion sliver inspires pure disgust in my preschooler. In addition, its ingredients include the option of tossing chopped cilantro leaves in the salad; however, my husband cannot stand the taste of cilantro. (Apparently, he’s not alone.)
Combine all veggies and toss with olive oil, cumin, lime juice, cayenne and Tabasco.
Add sliced hard-boiled eggs for an extra protein punch. The salad also makes a great side dish for burritos, quesadillas, or any Mexican-themed meal.
1 cup soft silken tofu (I promise your kids and husband won’t taste the tofu!)
1 large mango, peeled, pitted, and sliced
14-ounce can of coconut milk
1 cup milk
1-2 tablespoons honey
1 teaspoon ground cinnamon
4-5 ice cubes (or use a sliced frozen banana or frozen mango chunks)
Process all ingredients in blender until smooth and frothy.
*Once when I shared some holiday cookie recipes, a blogging comrade kindly pointed out that I’d left out some very important instructions. She was absolutely right. I skipped like two steps. Now I don’t want to dwell on my pregnesia (I know I’ve been mentioning it quite frequently these days), but my brain currently isn’t functioning at an optimal level. I’ve never had so much mental fog in my life, but I’m dealing with it. I’m just sorry you have to, too. The point of all this is, if something doesn’t make sense in the recipes I share, it’s probably not you. It’s the fact that I suffered a mental gaffe while typing the recipe for the post. So when in doubt, please email me at kmwicker [at] gmail [dot] com.
For more meatless dishes, check out the Faith & Family Live! Lent recipe swap.