Meatless Recipes

Catholic Recipe: Fritatta Sardegna (Omelet Sardinian)

INGREDIENTS

• 1 medium zucchini, chopped
• 1 tablespoon bread crumbs soaked in:
• 1/2 cup milk
• 1 tablespoon grated Parmesan cheese
• 1/8 teaspoon sugar
• 1/2 teaspoon grated lemon rind
• 4 eggs lightly beaten
• 2 tablespoons vegetable oil
• 1/2 cup fine dry bread crumbs

DETAILS

Serves: 4

Prep Time: 45 minutes

DIRECTIONS

Mix together zucchini, bread crumbs soaked in milk, Parmesan cheese, sugar, lemon rind. Add eggs; mix well. Grease baking dish with oil; coat with bread crumbs. Pour egg mixture in casserole. Bake 20 minutes at 400°. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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Pope St. Gregory the Great reigned from 590-604. For such an ancient Pope, we were duty-bound to pick traditional dishes from Italian cuisine, colorful and bursting with flavor, whose origins are lost in the mists of time, drawing upon ingredients typical to the Mediterranean countryside. This soup, mentioned by Cato, dates right back to ancient Rome. It has survived the passing of centuries and is still popular for its dietetic and nutritional properties, making it a winter favorite.

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Catholic Recipe: Legume Soup

(to make meatless; substitute pork fat with a combination of 1/4 cup butter & 1/4 cup extra virgin olive oil)
 

INGREDIENTS

• 1/2 cup finely chopped pork fat
• 1 onion, sliced
• 1 clove garlic, crushed
• 1 pound various pre-soaked beans and legumes (lentils, peas, wheat, beans, barley, etc.)
• a few tomatoes (fresh or canned) or 2 teaspoons tomato paste
• a pinch of cayenne pepper (optional)
• seasoning (to taste, salt, herbs, etc.)

DETAILS

Serves: 6

Prep Time: 2 hours, 30 minutes

DIRECTIONS

In a heat-proof earthenware pot sauté the pork fat with the onion and garlic (remove the garlic from the pan as soon as it becomes golden brown). Add the beans and legumes and stir with a wooden spoon. Add the tomatoes or paste and then fill the pot with cold water. Season and simmer uncovered. The soup is ready when enough water has evaporated away. Serve warm over slices of toasted country bread. If desired, add a pinch of cayenne pepper.

Recipe Source: Buon Appetito, Your Holiness: The Secrets of the Papal Table by Mariangela Rinaldi and Mariangela Vicini, Arcade Publishing, New York, 2000
 

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Catholic Recipe: Ricotta Omelet

INGREDIENTS

• 2 tablespoons flour
• 1 tablespoon milk
• 4 eggs, lightly beaten
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1/2 pound ricotta, sieved
• 2 tablespoons warm water
• 2 tablespoons grated Parmesan cheese
• 1 can (8 ounces) tomato sauce (optional)

DETAILS

Serves: 4

Prep Time: 30 minutes

DIRECTIONS

Blend flour with milk; add beaten eggs, salt; mix well. Melt butter in small, heavy skillet. Add 2 tablespoons egg mixture. Cook 3 minutes on each side. Make as many small omelets as mixture allows. Reserve omelets.
Mix ricotta, water, Parmesan cheese. Place 2 tablespoons cheese mixture on each omelet; fold. When all omelets are folded, reheat in butter and serve plain or with tomato sauce. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
 

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Catholic Recipe: Pease Porridge

INGREDIENTS

• 2 cups split peas
• 2 quarts water or stock
• 2 onions
• 2 carrots
• 2 celery stalks
• 1 turnip, diced
• Salt
• Pepper

DETAILS

Prep Time: 1 day, 3 1/2 hours

Split Pea Soup
Passion Sunday is now combined with Palm Sunday in our liturgy, and is celebrated the Sunday before Easter. At this Mass we have the triumphal entry of Christ on the donkey into Jerusalem, with everyone waving palm branches and shouting "Hosanna to the King of David!" These shouts of joy are quickly overshadowed by the reading of the Passion at the gospel. Florence Berger recalls some of the Lentent prayers and traditions of Passion Sunday, including a recipe for Pease Porridge (Split Pea Soup).
Passion Sunday comes to all and our Christ is hidden from us. He has gone again out of the temple into hiding. Like sheep without their shepherd, we huddle together to gather strength and courage in the nearness of our neighbor. Every Mass we have offered in common during Lent has been an expression of this solidarity in Christ and in our own numbers. Every prayer in the Lenten liturgy is a cry of humanity humbled, weak and close to despair.
If we think we are troubled today, we can speak a common language with the Romans of the fifth century who composed those Lenten prayers. They were in dead earnest when they cried, "Oh Lord, ever cleanse us from our own faults and defend us from all adversity." Rome, once rich and proud, was being robbed of its gold and bronze and pillaged by Huns and Vandals. Those Romans were willing to bow down their heads before God and beg, "Grant we beseech Thee Almighty God: that we who knowing our weakness, trust in Thy strength." The Goths had broken the aqueducts, and the streams and fountains of drinking water had dried up. Those Romans felt that God had forsaken them and yet with a mighty lament they entreat, "Draw near to us, O Lord our God, and by Thy unfailing help defend those whom Thy mysteries have refreshed." The Tiber had flooded what remained of the city, and plague "prowled in the night."
As our Lenten prayers mount in intensity while the days of Passiontide advance, so we as Christian mothers prepare for Easter, our greatest feast, with increased charity and joy.
Passion Sunday is called Car-Sunday in Scotland. Pease were carlings in those days, and
Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.
was a Sunday dish in Lent. It isn't bad as a one dish meal for a fast day.
 

DIRECTIONS

Soak peas in water overnight. Then simmer with fresh vegetables for about three hours. Mash vegetables. Add seasoning to taste. Serve hot with buttered croutons.
If you have a pressure cooker you can finish the soup in 15 minutes at 15 pounds pressure, and the peas will need no soaking. Add a ham bone or two slices of diced, fried bacon if it is not a fast day. May you enjoy your carling, but especially your Sunday. Even in Lent our Sunday is a day of joy, an anniversary of the Resurrection, and "it would be unlawful to be sad today."

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
 

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Catholic Recipe: German Apple Pancakes

 

INGREDIENTS

• 2 eggs, separated
• 1/4 cup milk
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 1 large or 2 small apples, grated, or 1/2 cup applesauce
• Sugar
• Cinnamon
• Confectioners' sugar
• Butter
• Maple Syrup (optional)

DETAILS

Pancake recipe kicked up to the next level with sour cream and applesauce. Sprinkle with cinnamon and sugar. Delicious!
 

DIRECTIONS

Beat egg whites until stiff. Beat egg yolks in a bowl, add milk, sour cream and salt. Add flour. Stir until smooth. Fold in egg whites. Add grated apple or applesauce and ladle onto hot greased griddle. Brown on each side. Sprinkle with mixture of sugar and cinnamon, to taste, roll up and sprinkle with confectioners' sugar. Or serve with pats of butter and maple syrup. (Mrs. Paul R. Popovic, Gates Mills)

Recipe Source: Catholic Universe Bullet

 

Prep Time: 20 minutes

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Love and Lemons Recipes (all below)
see also: 30 vegan soup recipes

Butternut Squash Soup

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves 6
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This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

For serving

• Chopped parsley
• Toasted pepitas
• Crusty bread

Instructions

• Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
• Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
• Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

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Vegan Quesadilla Recipe

Prep Time: 25 mins
Cook Time: 15 mins
Serves 4
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This vegan quesadilla recipe is quick, easy, and delicious! Serve it with whatever fixings you like.  Guacamole,  salsa, and  pico de gallo are all fantastic.

Ingredients

• 2 poblano peppers
• 8 flour tortillas
• 1½ cups shredded vegan cheese, such as Daiya
• 1 sweet potato, diced and roasted
• 1 red bell pepper, stemmed and diced
• 1/2 cup cooked black beans, drained and rinsed
• ¼ cup chopped scallions
• 1 serrano pepper, thinly sliced, optional

For serving:

• Guacamole

• Salsa or Pico de Gallo

• Lime wedges
• Sliced serrano peppers
• Cilantro

Instructions

• Roast the poblanos. Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes. Uncover and use your hands to peel and remove the loose skin. Slice off the stem, and remove the seeds, and slice it into strips. 
• Assemble tortillas with sprinkles of cheese, sweet potatoes, poblano slices, bell pepper, black beans, scallions, and serrano, if using. Fold each tortilla in half and cook in a hot skillet for about 2 minutes per side. Serve with guacamole, salsa, lime wedges, serranos, and cilantro.

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Tortellini Soup

Prep Time: 10 mins
Cook Time: 40 mins
Serves 4
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This vegetarian tortellini soup is healthy, comforting, and easy to make! For a vegan variation, substitute your favorite vegan tortellini. I like the  Kite Hill brand.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 1 fennel bulb, diced
• ½ teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 2 teaspoons balsamic vinegar
• 2 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 3½ cups vegetable broth
• 1 tablespoon fresh thyme leaves
• ¼ to ½ teaspoon red pepper flakes
• 9 to 12 ounces cheese tortellini, 

  or vegan tortellini

• 5 cups torn kale
• Dollops of Kale Pesto
• ½ cup chopped fresh parsley or basil

Instructions

• Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
• Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
• Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
• Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
• Serve in bowls with scoops of the kale pesto and sprinkle with fresh parsley.

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Plant Based Recipes: Buddha Bowls

Prep Time: 15 mins
Cook Time: 20 mins
Serves 4
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These buddha bowls are one of our favorite plant based recipes!

Ingredients

• 1 large sweet potato, cubed
• Extra-virgin olive oil, for drizzling
• 1 watermelon radish or 2 red radishes
• 2 medium carrots
• 1 cup shredded red cabbage
• Squeeze of lemon
• 8 kale leaves, chopped
• 2 cups cooked brown rice or quinoa
• 1 cup cooked chickpeas or cooked lentils
• ¾ cup sauerkraut or other fermented veggie
• 2 tablespoons sesame seeds or hemp seeds
• Turmeric Tahini Sauce, for serving
• Microgreens, optional
• Sea salt and freshly cracked black pepper

Instructions

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
• Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
• Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
• Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
• Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.