Lent 2021: Recipes for Meatless Fridays

During the Season of Lent our Catholic tradition calls us to fasting, prayer, and almsgiving. Many of us have memories of eating fish-sticks with our families on Lenten-Fridays, or a big pot of tuna casserole!  

This Lenten Season, our parish will host three digital meetings to pray through the Stations of the Cross on Friday evenings, and we invite our whole community to contemplate more deeply what it is that the spiritual discipline of fasting calls us toward. It is not simply an antiquated expression of piety - on the contrary, it is a radical and counter-cultural opportunity to open ourselves to deeper transformation and communion with God, with one another, and with those who suffer from malnutrition and hunger in our world.  

Consider preparing a plant-based dinner with your family before joining the parish Zoom-Room for Stations of the Cross. As you do so, reflect on how your choice to eat in a more simple way invites us all to be in relationship with Earth, and with the many in our world who do not receive enough nutrients on a daily basis. Give thanks for different protein sources, and the abundance most of us enjoy in our refrigerators and cabinets, and our grocery stores and markets.  

Look for God in this spiritual discipline, and bon appetit!

RECIPE #1:  Vegan Chili
This Easy Vegan Chili Recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables and spices. It’s a crowd pleaser that is guaranteed to be a hit with vegan, vegetarian, and meat eaters alike.
View at Foolproof Living

RECIPE #2:  Moroccan Chickpea Stew (Credit: Molly Patrick at Clean Food Dirty Girl)
A delicious, hearty meal inspired by North African cuisine.


-1 tsp cumin powder

-2 tsp coriander powder

-1 tsp smoked paprika

-1/2 tsp cinnamon

-1/4 tsp cayenne (1/8th if you don't like too spicy)

-1 tsp salt

-1/4 tsp black pepper

(mix all of the above in small glass bowl and set aside)

-1 cup onion (chopped)

-2 large garlic cloves (minced)

-1 tablespoon peeled and minced fresh ginger

-1 cup carrot (sliced)

-1 medium red potato (cut into bite size pieces)

-3 cups cooked chickpeas

-2 cups chopped tomatoes

-2 cups water

-chopped Cilantro

-dried apricots


1. Place all spices in a bowl and set aside

2. prep and measure all the rest of the ingredients.  This will make it easier to put together

3. Heat a large pot over medium heat for one minute and add the onions and saute for five minutes, stir often and add a splash of water when they start to stick to the pot or look dry.  Add the garlic, ginger, carrot, potato and reserved spices and stir.  Cook for two minutes, adding a splash of water and stirring when the spices start to stick to the pot.

4. Add the chickpeas, tomatoes and water and stir.  Bring to a boil and then turn down the heat to simmer with lid at an angle for 15 minutes ( or until the veggies are soft to your liking).  Allow to cool for 15 minutes before serving.

5. Garnish with minced dried apricots and fresh cilantro.

RECIPE #3:  One Pot Pasta
If you love one-pot dishes (seriously who doesn’t?), you’ll LOVE this vegan one-pot pasta! It’s a creamy, garlicky, fresh, and delicious bowl of comfort food goodness.
View at World of Vegan