Akathistos

I have spent large amounts of time searching the Internet for recipes appropriate for times of fasting. I have come up with some, but they are all very similar: rice and beans, beans in a soup, couscous, etc.

Here are some from other readers:

Broccoli Peanut Tofu Stirfry via RW
from An Enchanted Broccoli Forest by mollie katzen1/2 c of natural peanut butter mixed with 1/2 cup of hot water.
add 1/4 c cider vinegar and 2 tbsp molasses and 2 tbsp of tamari sauce - generous sprinkling of cayenne pepper.

then take generous portion of ginger ( i use the paste) and equal amount of crushed garlic - stir fry with tofu - add all of this to sauce.

then do the the garlic and the ginger again with some onions and salt and pepper - add broccoli and stir fry till tender - mix with sauce over rice.

Tagine Batata Hloowa (Tagine of yams and carrots) via Andrea

1 chopped medium onion
1 tbl oil
1.5-2lbs of yams or sweet potatoes, peeled and chopped into 1in cubes
2 large carrots, peeled and chopped
2cups vegetable broth
1/4 cup honey (I usually use a little less)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 cup chopped pitted prunes, apricots or dates (make sure there’s no added sugar)
salt and pepper to taste

Preheat oven to 400F. In a flame-proof casserole or dutch-oven, heat oil and saute onions until soft. Add yams and carrots. Saute until lightly browned. Add broth, honey, spices, dried fruit, salt and pepper. Stir to blend. Cover tightly with aluminum foil, then a tight fitting lid. Bake until vegetables are tender, 45-50 minutes. Serve over rice or couscous.

Thor shared this website.

Here are a few of My Recipes:

Mediterranean Lentil Kitchen Soup

• 1-2 Tablespoons oil
• 1 large onion, chopped into a medium dice
• 1 cup celery, chopped into a small dice
• 2 and 1/2 cups lentils
• 6 cups water
• 1/8 teaspoon allscipe
• 1/2 teaspoon cumin
• 1/2 teaspooon cinnamon
• 1 and 1/2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 6 cloves garlic, pressed and mixed with 1 Tablespoon olive oil and 1/4 cup water
• 1/2 cup cilantro, chopped
• 1/4 cup lemon juice
• (optional: cooked rice)

Heat the oil in a large Dutch oven, then stir in the onion and sauté until it begins to brown. Stir in the red pepper and sauté two more minutes. Stir in the lentils, coating with the oil, then pour in the water. Bring to a boil, then reduce the heat to low, cover, and cook for 40 minutes. Stir in the allspice, cumin, cinnamon, salt, and black pepper, re-cover, and cook for 20 more minutes.

In the meantime, prepare the garlic blend. If you don’t want to press the garlic, you can always puree it with the oil and water in a blender. . Turn off the heat, stir in the garlic blend, and cover, letting the flavors steep for a minute or two. Stir in the lemon juice, check the seasoning, and get ready to serve. You may serve over rice or just ladle into bowls as is.

Black Beans Tuscanese

• 2 tsp. virgin olive oil
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1 lb. canned black beans, rinsed and drained
• 1/2 cup recipe-ready crushed tomatoes
• 1 Tbs. sage, crumbled
• 2 Tbs. celery leaves, chopped
• 2 tsp. lemon juice
• 1/8 tsp. pepper

Heat oil in a heavy saucepan over medium heat. Sauté onion and garlic 3-4 minutes or until onion softens. Add beans, tomatoes, sage, and celery leaves. Cover saucepan and simmer 25-30 minutes, stirring occasionally. Remove cover and simmer 5-10 minutes or until thickened. Stir in lemon juice and pepper

Garlic Broccoli with Pasta

3 c. chopped broccoli
2-3 Tb. vegetable oil of choice
3 tsp. fresh chopped garlic or canned minced garlic
3 c. penne, mostacholi or rigatoni pasta
1/2 tsp. salt
1/2 tsp. pepper

1. Cook pasta according to package directions.
2. In a frying pan, warm oil over medium heat.
3. Add garlic to oil, sauté for one minute.
4. Then add broccoli and sauté for 7-10 minutes.
5. Meanwhile, drain and rinse pasta in cold water.
6. Add pasta to frying pan and stir in with broccoli and garlic for 1-2 minutes.
7. Mix in salt and pepper. Serves 3-4.