If you've spent the last few weeks fasting from meat on Fridays, then you may be either running out of recipes or running out of desire for Long John's Silvers. Every year, meat-free Fridays always remind me that there really are great dishes out there that our family can enjoy that don't include meat. It's great for our health and great for our budget!
Even though we only have a couple of weeks left before Easter, I thought I would share a few of my favorite meatless recipes that our family has savored this year. Some of them are so yummy, we will more than likely enjoy them year-round!
Who doesn't love a bowl of cheesy pasta?
2. Pumpkin Pancakes.
Breakfast for supper is awesome. Serve these with a side of scrambled eggs and some fruit.
This recipe is made with bacon, so during Lent, I substitute ham base (different from stock or broth), a thick, concentrated paste that gives great flavor to the beans. If you don't allow meat broth/stock during fasts, then you might want to find other alternatives for seasoning this dish.
Peanut butter & banana smoothies are a favorite in our house. If smoothies are our "main dish" then I like to put small plates of crackers, veggies, nuts and fruit on the table for extra nourishment.
We made this just last week, and the kids loved it! I used frozen talapia and it tasted fantastic. TIP: If you have a cast-iron skillet, use it!! It gives great flavor to the fish!
Serve this dish with rice or quinoa, or just as is!
7. Shrimp and Corn Chowder (printable recipe)
Every year my boys (who are huge fans of soup) ask me to make this recipe during Lent. It's definitely worth all of the time and ingredients. Serve with a salad and a loaf of crusty bread!INGREDIENTS
3 Tbs. olive oil
3 Tbs. butter (real, please)
1 small onion (1/2 -3/4 cup chopped)
2-3 large cloves garlic
4 large Yukon Gold potatoes, cubed
1 32 oz. carton low sodium chicken broth
1 bag frozen shrimp - uncooked, deveined (41-60), thawed and peeled, tails off
1 tsp. season salt
1/2 tsp. black pepper
1 bay leaf
1/2 tsp. dried sage
1-1/2 tsp. Old Bay Seasoning
1/2 tsp. red pepper flakes
1/2 tsp. celery salt
8 oz. (or more)1/2-n-1/2, or whole milk, if you prefer
whipping cream (optional)
white wine (optional)
In a dutch oven, melt the butter and olive oil over medium heat. Add onion and saute for about 3-4 minutes. Add garlic, saute another 2 minutes. Slowly add chicken broth to the saute, followed by the cubed potatoes, bay leaf, sage, celery salt, and pepper. Sprinkle the potatoes with the season salt. Place the lid on the pot and allow to simmer for about 10 minutes allowing the potatoes to cook.
When the potatoes can be easily poked with a fork, turn the heat down to low, and add the shrimp, red pepper flakes and Old Bay seasoning. Stir. When the mixture returns to a simmer, slowly add the 1/2-n-1/2. Use more milk or 1/2-n-1/2 if the soup needs more liquid. Don't add water. When the soup is completely heated through, but NOT boiling, add 1/2 cup white wine and stir well. For a richer soup, add 1/4 cup or more of whipping cream. For a thicker soup, combine 1 Tbs. corn starch in 1/4 cup cold water and add it to the soup, stirring until thickened. When the soup is the right consistency, simmer for 5-10 minutes, allowing all of the flavors to come together. Taste and adjust seasonings as necessary.
Garnish with fresh chopped parsley if desired.