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[尼古拉前执事]

Native American Soup

1 Green Pepper

1 Yellow Pepper

1 Red Pepper

I Onion

4 Sections Of A Garlic Clove

1 14 1/2 oz. of vegetable broth

1 14 1/2 oz. of Petite Cut Tomatoes Seasoned With Jalapenos

4 large potatoes

4 oz. Of Pasta Para Duros*

4 Oz. Orzo

Olive Oil (this makes it a weekend soup during the Great Lent)

Sauté peppers, onion and garlic in olive oil; add vegetable broth, potatoes, tomatoes, Pasta Para Duros (*you may substitute two carrots), and Orzo. Add water to the soup. Pepper to taste. Bring to a boil and simmer for two hours. This makes a very large pot of soup.

[尼古拉前执事]

Father Papouly's Peanut Sauce

1 cup Peanut butter
3 Tbsp. soy sauce
1 Tbsp. Szechuan sauce ( or some kind of hot sauce)
2 tsp. Hoisin sauce
¼ tsp 5 Spice powder
½ cup hot water
1 clove garlic, crushed
1 in. piece of ginger, grated (1/2 tsp.dry)

Mix all the ingredients together and whip with a hand mixer,
a Braun blender or in a food processor.
Adjust spices to your taste. Should be fairly thick.
If it is too watery add more peanut butter.
If too thick add a little more hot water.

Serve with linguine or other fasting noodle
or pasta; garnish with toasted sesame seeds and
chopped scallions.

Also good at room temperature or cold.

[尼古拉前执事]

Minestrone Soup

1 1/2 cups dry navy beans
2 medium carrots chopped, (1 cup)
1 large onion
2 stalks celery (1 cup)
1 clove garlic, minced
2 16 ozs. Cans tomatoes, cut up
2 cups finely shredded cabbage
1 medium zucchini, sliced
1 17 oz. can peas, drained
1 tsp. dried basil
1/2 tsp. ground sage
1 1/2 cups uncooked noodles

Rinse beans. Combine beans and 9 cups water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or soak beans in the water overnight.) Do not drain. Add carrots. Cover; simmer 2 1/2 to 3 hours. Cook onion, celery, and garlic in Olive oil, or vegetable oil until tender. Add to soup. Stir in undrained tomatoes, cabbage, zucchini, peas, basil sage. Salt and pepper to taste. Bring to a boil and stir in noodles. Reduce heat; simmer 25 minutes more. Serves 8

[尼古拉前执事]

If anyone is interested in fasting tacos, I found some excellent fasting taco meat that iBlogged about in the "Loves" section.

[尼古拉前执事]

Vegan Pumpkin Pecan Pie

Serves 8

For the pie crust:

1/2 cup pecan pieces

21/2 cups all purpose flour

1 cup Spectrum shortening

1 tsp salt

1 TB sugar

3 TB ice water

For the filling:

1 package extra firm lite silken tofu

1 can (16 ounces) pureed pumpkin

1/2 cup sugar

1/4 cup + 2 tablespoons maple syrup

1 tsp vanilla extract

1/2 tsp salt

1 tsp ground cinnamon

1/2 tspground ginger

1/4 tsp ground cloves

1 cup pecan halves-reserve 8 for topping

Non-dairy topping (optional)

In a food processor, combine flour, pecan, salt and sugar until pecans are ground. Add shortening and pulse until almost combined. Add water and pulse until just blended. Divide in two, gather into a ball and press into a disc. Wrap in plastic wrap and refrigerate for several hours until firm. Roll out to 1/4 inch thick on a lightly floured surface and fit into an 8 inch pie pan. Refrigerate until ready to use.

Pre-heat oven to 400°F. Blend tofu in a food processor or blender until creamy smooth. Add pumpkin, sugar, 1/4 cup maple syrup, vanilla and spices; blend well. Set aside. In a small bowl, toss pecan pieces with maple syrup. Place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour or until a toothpick inserted in the center comes clean. Let cool then top with non-dairy topping and decorate with pecan halves.

[尼古拉前执事]

FOUR BEAN SALAD from Eastern Christian Supply (See portal for link!)
1 16 oz can green beans
1 16 oz can wax beans
1 16 oz can red kidney beans
1 16 oz can garbanzo beans
1/2 cup minced red onion or scallions
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper or more, to taste

Drain the beans and place in a large bowl.  Add onion.  In a small bowl, mix vinegar, sugar, salt, and pepper.  Pour the dressing over the bean mixture and toss to coat.  Cover bowl and refrigerate one hour or more to blend flavors.  Serve cold.

Variation 1:  Add 1/2 cup chopped green or red bell pepper, carrots, or celery; or a combination.

Variation 2:  Add 1/4 cup light oil to the dressing and blend well before pouring over bean mixture.

[Theodora Elizabeth]

Theodora Elizabeth's quick black bean soup

I received this recipe (in a slightly different form) from an on-line Orthodox buddy at the beginning of Grent Lent last year, when I was only an inquirer (but my priest had me observing the fasting rules as they should be observed). Just the smell of this means "fasting period" to me.

Take 1 can each of black beans, cream-style corn (the "cream" is cornstarch!) and diced tomatoes with mild green chilies. Empty all cans into a large saucepan and heat through. Enjoy! Quick, simple and cheap.

Variations: use plain diced tomatoes or tomatoes with jalepenos, depending on how much "kick" you like. Thin with some water or veggie broth. Serve over rice. Add any spices (ground cumin is good). Add broken up corn-chips to bowl before adding soup.

Theodora Elizabeth