vegan

Quinoa & Black Beans

Quinoa & Black Beans Submitted by Matt Jones Ingredients: 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, chopped 3/4 cup quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and ground black pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro Instructions: Heat oil in a saucepan over medium […]

February 17, 2021 9

Latest

Restorative Vegetable Broth

Restorative Vegetable Broth Submitted by Matt Jones Here is a simple broth to make on Ash Wednesday or on Good Friday when we are fasting and are so mindful of our food consumption. It is also great for when you are sick. (This will be paired with the Olive Oil Fasting Bread on Wednesdays and Fridays for lent.) Ingredients: 2 large portabella mushrooms coarsely chopped 2 carrots coarsely chopped 2 ribs […]

February 17, 2021 5

Latest

Vegetarian Chili

Vegetarian Chili Submitted by Paul Schulien Ingredients: ¼ cup onion ¼ cup (each) red yellow and orange mini peppers ¼ cup celery 1-2 cloves garlic (finely chopped) 1-2 packets Goya Sazon 1 tsp cumin 15 oz can dark red kidney beans, drained and rinsed 15 oz can light red kidney beans, drained and rinsed 15 oz can black beans 28 oz can crushed tomatoes Instructions: Sauté together the onion, celery, […]

February 17, 2021 17

Lent 2019

Mjadra – Lebanese Cuisine

Mjadra – Lebanese Cuisine Submitted by Jennifer Barket Ingredients: 1 cup uncooked lentils 4 cups water 1 large onion, chopped ½ cup olive or vegetable oil ¼ tsp pepper ¼ tsp cumin (optional) Salt to taste ½ cup uncooked rice Instructions: Rinse lentils and place in a pan with water. Boil for 20 minutes on medium. Saute chopped onions in oil. Add onions and residue, seasonings and rice to the […]

March 4, 2019 26

Lent 2019

Taco Soup w/ Quinoa

Taco Soup w/ Quinoa Submitted by Matt Jones Ingredients: 2 lbs ground sirloin or venison, browned and drained OR 2 cups cooked & drained Quinoa 1 package taco seasoning 2 pkgs ranch dressing mix 1 can pinto beans 1 can navy beans 1 can black beans, rinsed 1 small can corn, drained 2 cans rotel tomatoes 1 small can chopped green chilis Instructions: For am prep in a crock pot, pour […]

February 26, 2019 3

Lent 2019

Oven Toasted Ceci

Oven Toasted Ceci Submitted by Sandi J Ceci, also known as garbanzo or chickpeas, are a versatile and delicious bean. The key ingredient for falafel, they can also be used to jazz up your salads in place of traditional croutons, or just serve as a tasty snack. Ingredients: 1 can chickpeas, rinsed & drained 2 tsp extra virgin olive oil Salt Optional toppings: Sirachia or your favorite hot sauce Za’atar […]

February 25, 2019 3

Latest

Red Lentil Soup

Red Lentil Soup Submitted by Sandi J Ingredients: 3 tablespoons olive oil (divided into 2 and 1) 1 medium onion, small diced 2 large carrots, small diced 3 cloves garlic, crushed through a press or finely minced 2 teaspoons ground coriander * 1 tablespoon turmeric * 2 teaspoons ground cumin * 1 1/2 teaspoons ground fenugreek * 1 1/2 cups red lentils, sorted and rinsed 2 quarts stock (chicken or vegetable) […]

February 21, 2019 18

Lent 2019

Kale & Brussels Sprout Salad

Kale & Brussel Sprout Salad Submitted by Sandi J Take a break from your usual salad and try out this delightful option that even stays good for the next day. Substitute your favorite stone ground mustard for the thin Dijon and this will really pack a punch. Use half the amount of cheese and add more if desired once mixed, or omit for a dairy-free salad. When tree nuts are […]

February 21, 2019 3

Lent 2019

Cuban Black Beans

Cuban Black Beans Submitted by Ryan J Black beans are a staple food in Cuban cuisine. Traditionally, the dried beans are soaked overnight and cooked for a couple of hours. This recipe recreates the beans my grandmother made for me as a child, in a fraction of the time. My grandmother, who came to the U.S. from Cuba in the 1950s, wouldn’t serve the black beans until the day after […]

February 20, 2019 9