I used to dread meatless Fridays during Lent – now I love them as a great excuse to try out some new vegetarian recipes. I’m not Catholic, but my family is, so I try to make things we’ll all enjoy. Sick of fish and chips every week? Try one of these great recipes:
Black bean burgers – Forget the expensive store-bought kind! These are easy to make and delicious – plus, you can customize them however you like. I add corn and a chopped tomato when I make them. Bake, grill, or fry.
Quinoa and sweet potato cakes – I haven’t tried these yet, but I’m making them tonight.
Fish tacos – Use whatever kind of fish you want – I like to use a beer batter, or for a shortcut, you can use frozen fish. Serve with avocado yogurt sauce (clove of garlic, pinch of salt, plain yogurt, and an avocado – blend them all together) and tomatoes on soft corn tortillas. It’s also great with seared cabbage and red onions with a squeeze of lime juice.
Tofu parmigiana – If you’re scared of tofu, don’t be. You won’t miss the chicken at all! I like to make this with tofu that has been frozen for a meatier texture – just drain and wrap the tofu in paper towels, squeezing out all the moisture, and then wrap in plastic to freeze.
Baingan Bharta (eggplant curry) – A very mild curry, even my 2 year old likes it. (But he’ll eat just about anything.) Eat this with garlic naan.
Falafel – Make the cucumber sauce with Greek yogurt (or strained regular yogurt), and leave out the mayo.
Vegan split pea soup – This recipe makes a TON of super hearty, thick soup. I make this on a regular basis, and sometimes I’ll make it with chicken broth or ham chunks. Serve it with a nice crusty bread.
Spinach roll-ups – These are great to freeze ahead. This recipe is missing some garlic though! (I add garlic to everything.)
Pesto Frittata – I whipped up a batch of this when trying to get rid of some leftovers the other day, and will definitely be rotating it into regular meals. In a bowl, beat several eggs with pepper, diced onion, diced tomato, a little milk, and some prepared pesto (I used a homemade garlic scape pesto – yum!) Heat a skillet with a little olive oil and toss in some cooked spaghetti (sorry, I don’t really do measurements in my kitchen when I’m not baking. If you need a recipe, a quick Google search will net you plenty.) When the spaghetti is warm, pour your egg mixture on top. After several minutes, flip the frittata with the help of a large plate and cook until the egg is set. A few minutes under the broiler will get you a crispy browned top, if you like.