Vegetarian Recipes for Lent

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The Lenten season is upon us and for many, that means abstaining from meat on Fridays. If you follow this religious tradition or if you're just looking for some new meat-free recipes, the following dishes are perfect for you to try.

Ginger Veggie Stir-Fry

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Give your veggies an Asian flair by trying this delicious and healthy stir fry. PLay around with the mix of veggies to find the perfect combination for your family's tastes.

Ingredients

  • 1 tablespoon cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root, divided
  • 1/4 cup vegetable oil, divided
  •  1 small head broccoli, cut into florets
  • 1/2 cup snow peas
  • 3/4 cup julienned carrots
  • 1/2 cup halved green beans
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons water
  • 1/4 cup chopped onion
  • 1/2 tablespoon salt

Directions

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots and green beans, tossing to lightly coat.

Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Serve over rice if desired.

Recipe and photo courtesy of All Recipes

 

Black Bean and Cheese Enchiladas

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A favorite at Mexican restaurants, now you can make your own version at home.

Ingredients

  • 2 dried ancho chiles, stemmed and seeded
  • 2 cups water
  • 2 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 5 garlic cloves, sliced
  • 1/4 teaspoon kosher salt
  • 2 cups organic vegetable broth
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons no-salt-added tomato paste
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) pre-shredded reduced-fat 4-cheese Mexican-blend cheese, divided
  • 3 thinly sliced green onions, divided
  • Cooking spray
  • 12 (6-inch) corn tortillas
  • 6 tablespoons light sour cream

Directions

Preheat oven to 400°.

Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.

Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.

Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.

Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.

Recipe and photo courtsey of My Recipes

Tuscan White Bean Soup with Escarole

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Perfect for cold February nights, pair this soup with a salad and some crusty bread for dipping.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups finely chopped onion
  • 5 garlic cloves, minced
  • 2 cups organic vegetable broth
  • 1 cup water
  • 1 teaspoon chopped fresh rosemary
  • 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
  • 2 fresh thyme sprigs
  • 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind
  • 8 cups chopped escarole (about 1 pound)
  • 1 cup chopped carrot
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon white wine vinegar
  • 6 tablespoons shaved fresh Parmesan cheese

Directions

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

Recipe and photo courtsey of My Recipes

 

Skillet Eggs with Squash

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It's breakfast for dinner with this hearty egg dish.

Ingredients

  • 3 pounds (6 medium) zucchini
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 4 scallions, thinly sliced, white and green parts separated
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 1 tablespoon unsalted butter
  • 6 large eggs
  • 1/2 cup grated pepper jack or sharp white cheddar cheese

Directions

Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

Recipe and photo courtsey of Food Network
About the Author
Christine Pasqueralle is a freelance writer based in Westchester County, NY. In her free time Christine enjoys reading, travel and playing the violin. She currently serves as Media Co-Chair for the Junior League of Central Westchester.