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Add More Flavor to Your No-Meat Menu

    For many people, Lent – the 40 days before Easter – is a time of personal preparation and reflection. Lenten religious practices for some Christian denominations include giving up an indulgence during the season as a sacrificial token as well as fasting and abstinence from meat.

    The Roman Catholic Church, for one, teaches fasting on Ash Wednesday and Good Friday and abstinence from meat on those two days in addition to Fridays during Lent.  If you observe this latter practice, you might struggle with the temptation to splurge on dinner at your favorite seafood restaurant or with the same ho-hum, no-meat offerings at lunch and dinner. Instead, you might consider some ideas we’ve put together for you to stay within the spirit of the season but still add flavor and nutrition to your menu choices.

1. •Beans and legumes are a wonderful protein source. Our recipes for Hearty Lentil Soup and Quinoa and Asparagus Salad with Chervil are wonderful for your Lenten menu. Other ideas are black bean burritos or black beans as a salad topping.
   

1. •Hummus, which is made from chickpeas, is another alternative. Try it with celery sticks and baby carrots for a quick but satisfying lunch, or spread it on pita bread with Tabouli and enjoy a meat-free and satisfying Middle Eastern flavored sandwich.
   

1. •Veggie pizza is a far healthier option than one that is loaded with greasy meat toppings.  Enjoy any vegetable you can imagine with this versatile dish.  If pepperoni is your favorite standby, consider substituting sun-dried tomatoes.  Their color, texture, and intense flavor make them a wonderful alternate topping.
   

1. •Omelets are another filling option for a no-meat meal – and we aren’t just talking breakfast for dinner.  Get creative, add new ingredients and throw in lots of vegetables. 
   

1. •Seafood is an obvious favorite this time of year, but don’t just settle for a can of tuna; use this occasion as an opportunity to visit your local fish market and learn more about seafood.  You’ll find the staff very knowledgeable about their products; take the time to ask them questions.  They can provide wonderful tips on what is the freshest, what will appeal to your palate, and how best to prepare it.  It’s true that there is are other fish in the sea; most people can find at least one type that they enjoy.
   

1. •Meatless sandwiches don’t have to be made of peanut butter and jelly; if you really want a sandwich and are lost without deli meat consider trying a new cheese, a cream cheese spread, or grilled vegetables.  Roasted peppers, zucchini, yellow squash, and onion (to name a few) slice up nicely to stack on a sandwich.  Layer with your favorite cheese, fresh herbs, or a spread, and you won’t even miss the turkey.
   

1. •Your favorite recipes can sometimes be reconfigured to be vegetarian options. Try our Eggplant Napolean below.
   

Eggplant Napoleon

1 large eggplant

Extra-virgin olive oil, for brushing

2 large tomatoes, cut into ¼-inch slices

1 large sweet onion, thinly sliced

3 TBSP fresh basil leaves, chiffonade

2 TBSP capers, rinsed

2 TBSP extra-virgin olive oil

1 TBSP freshly squeezed lemon juice

1 TBSP balsamic vinegar

4 large slices mozzarella cheese

Salt and pepper to taste

Cut eggplant into slices ¼-inch thick.  Brush each side with olive oil and grill or broil until browned and tender, about 5 to 6 minutes per side.  Whisk together: basil, capers, a pinch of salt, lemon juice and vinegar. While whisking, drizzle in the olive oil.  Place a slice of eggplant on an oven-safe dish, top with a slice of tomato, a few onion slices, and then repeat pattern, ending with a slice of eggplant.  Create 4 similar stacks. Top each stack with a quarter of the dressing then a slice of cheese.  Place in oven and broil until cheese melts and is golden brown (about 5 minutes).  Serves 4.   

How do you make the best cake in the world?

                Andrew, age 4

Dear Andrew,

    That is a very difficult question. There are SO MANY delicious cakes to choose from.  I would, however, have to say that I think one of the very best was my great grandmother Ma’s Pound Cake recipe, which you can find on our Recipes page.  She always made her famous pound cake when our family had a gathering.  I like to make them for our family occasions whenever I can.  Even though she is no longer with us, her special recipe is still there and it helps us remember her.

    I’ve changed Ma’s original recipe a little by adding the lemon.  It is excellent in any flavor (almond, vanilla, lemon, or orange).  The photo is of my daughter’s first birthday cake made using this recipe with almond extract, with almond butter cream frosting and raspberry preserves and chocolate ganache between the layers.  This recipe is actually a half pound cake; you would have to double the ingredients to have the traditional pound of each.