Share Your Lenten Recipes Here!

Liudmilla · Post by **Liudmilla** » Thu 21 August 2003 7:38 am

At the above site if you search for vegetarian you will find 1720+ recipes. Under low fat vegetarian there are 43. Most can be adapted to Orthodox fasting standards.

Mary Kissel · Post by **Mary Kissel** » Thu 21 August 2003 3:46 pm

Where would one get tahini from though?

Alyosha · Post by **Alyosha** » Fri 22 August 2003 3:43 pm

Hi Mary,

I don't know much about Pittsburgh, but I'm certain it has some ethnic Middle Eastern neighborhoods? I live in Cleveland, and for tahini, etc. I go to a Lebanese neighborhood where they have small grocery stores that sell all you would want as far as mid-eastern cuisine goes. They have good restaurants too that offer cheap take-out I get during fasting periods as most of the food is vegetarian. Ours are typically in bad neighborhoods, so you might want to take Justin along if you do go.

Good luck!
Olya

Alyosha · Post by **Alyosha** » Fri 22 August 2003 3:48 pm

Julianna,

If you've ever tasted hummus - it's made of tahini and chick peas. Tahini on it's own tastes different and I'm not sure if it's even eaten by itself. Hummus though is really good!

Olya

Matushka Christina · Wed 17 September 2003 2:05 am

MaryCecilia,

I get my Tahini from the heath food store. I live in a smaller city but I was still able to find it. The soy cheese I get at Wal-Mart.

I also have a recipe book that says to add honey to it and spread on bread. I haven't tried it though.

Maushka Christina

Mary Kissel · Post by **Mary Kissel** » Thu 18 September 2003 6:19 pm

thankyou Matushka Christina for replying to my question...I'll be sure to try it as soon as i find a health food store to go to. Where we are currently there are none around as far as I know.

MaryCecilia

尼古拉前执事 · Tue 30 September 2003 3:31 pm

Bean Soup

4 cups assorted dried beans (such as Great Northern, Navy, Pinto, Cranberry)

3 large carrots, peeled and thinly sliced

3 Tbsp. Canola oil

2 medium onions, peeled and thinly sliced

1 green or red bell pepper, stemmed, seeded and cut in 1" pieces

4 large cloves of garlic, peeled and roughly chopped

1 Tbsp. firmly packed chopped fresh sage or 1/2 Tbsp. powdered sage

1 Tbsp. Salt

1 tsp. Lemon pepper

2 vegetable bullion cubes

3 cups water

1 quart tomato juice

Rinse and sort beans. Place beans in a large pan and add enough water to cover at least one inch above the level of the beans. Soak over night, or bring to a boil, reduce heat, cover and simmer for two hours. Drain and rinse the beans and return to pot.

In a skillet, saute the onion and green pepper in oil until soft, about 10 minutes. Add the garlic and cook until garlic releases its fragrance, about 30 seconds. Add mixture to the bean pot with all remaining ingredients except tomato juice. Bring to a boil. Cover, reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add tomato juice and cook a few minutes more to heat juice. Puree in batches in a blender or food processor. If you prefer a chunkier soup, puree only half the mixture. Serve with a salad and crusty whole wheat bread for a hearty meal. Serves 10 to 12. Freezes well.