Lent is a period of the Christian calendar that lasts 40 days, starting on Ash Wednesday and continuing until Maundy Thursday. Traditionally marked by reflection and changing habits, this time also influences food choices, especially with the reduction in meat consumption.
Given this, the question arises about what to eat during Lent without giving up flavor and nutritional balance. There are creative, nutritious and affordable alternatives to vary your menu throughout these weeks. Check out three vegetarian recipes that are really worth trying!
Ingredients
- 4 cups of tea rice cooked and cold
- 3 cups sliced fresh shiitake mushrooms
- 1 cup of raw cashew nuts
- 1/2 cup carrot cut into small cubes
- 1/2 cup cooked green corn
- 1/2 cup fresh peas
- 1/3 cup red pepper, cut into small cubes
- 2 tablespoons onion cut into small cubes
- 2 tablespoons chopped chives
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1 clove of minced garlic
- Salt, sesame oil and ground black pepper to taste
Preparation mode
In a large frying pan or wok, heat sesame oil over medium heat and add the cashews. Toast for 3 to 4 minutes, stirring constantly, until lightly browned. Remove and reserve. In the same frying pan, add more sesame oil and sauté the garlic and ginger for 30 seconds, just to release aroma. Add the onion and sauté for 1 minute over medium heat.
Add the carrot and pepper and cook for 2 to 3 minutes, stirring, until they begin to soften, maintaining a slight crunch. Add the sliced shiitake and sauté for about 3 minutes until reduced in volume and lightly browned. Add the peas and corn and mix well.
Add the cold rice, loosening the grains with a spatula. Mix gently to incorporate with the vegetables. Season with soy sauce, salt and black pepper. Stir for 2 to 3 minutes until heated through and the seasoning is distributed. Finish with toasted cashew nuts, green onion and sesame oil. Serve immediately.
2. Cauliflower, chickpea and carrot curry
Ingredients
- 2 cups of flowering tea cauliflower
- 1 cup carrot, cut into slices
- 1 cup of cooked chickpeas
- 1/2 cup onion cut into small cubes
- 2 cloves of garlic, chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon coconut oil
- 1 tablespoon curry powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 1 cup chopped peeled tomato
- 1 cup coconut milk
- 1/2 cup of hot water
- 1 teaspoon of salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted roasted peanuts
- 2 tablespoons fresh coriander leaves
Preparation mode
In a medium pan, heat the oil over medium heat. Add the onion and sauté for 2 to 3 minutes until soft. Add the garlic and ginger and stir for 30 seconds. Then add the curry, sweet paprika, turmeric and cumin. Mix for 30 seconds to release aroma and intensify the color of the sauce.
Add the chopped tomato and cook for 3 minutes, stirring, until a thick base forms. Add the carrot and mix well to coat in the seasonings. Then pour in the hot water, partially cover and cook for 5 minutes over medium heat.
Add the cauliflower florets and chickpeas. Mix gently. Add coconut milk, salt and black pepper. Cook over medium-low heat for 10 to 12 minutes, until the carrot is tender, the cauliflower is cooked but firm, and the sauce is thick and glossy. If necessary, let it reduce uncovered for 2 to 3 minutes to thicken. Turn off the heat. Finish with roasted peanuts and fresh coriander leaves. Serve immediately.
3. Plantain moqueca
Ingredients
- 2 ripe but firm plantains, cut into thick slices
- 1 pepper red cut into strips
- 1 yellow pepper cut into strips
- 1 onion cut into slices
- 2 cloves of garlic, chopped
- 2 tomatoes cut into slices
- 200 ml coconut milk
- 2 tablespoons olive oil
- 1 tablespoon of palm oil
- 1 teaspoon sweet paprika
- Juice of 1/2 lemon
- Salt, chopped coriander and ground black pepper to taste
Preparation mode
In a medium saucepan, heat the olive oil over medium heat. Sauté the onion and garlic for about 2 minutes. Add the peppers and sauté for another 3 minutes. Add the tomatoes, paprika, salt and black pepper. Then, distribute the banana slices over the vegetables and drizzle with coconut milk and palm oil. Cover the pan and cook over medium-low heat for 10 to 12 minutes, without stirring too much to avoid breaking up the banana. Finish with lemon juice and fresh coriander. Serve then.