I am putting together a iphone web application that has recipes suitable for the Orthodox Christian Lent. For those who don't know - this is abstaining from dairy (eggs, milk, etc.) and meat, except shellfish. If you have a favorite vegan recipe - or a recipe with shellfish but no other meat or dairy, please post it here.
In case you want an idea of what the web app will look like, please look here: http://www.lenten-season.com/
Right now, it's just the framework. Note that it is designed for mobile devices. You can view it on a regular computer, but it won't look quite the same. Also, only the Cookies and Desserts category currently has any recipes. I have some to submit - but haven't gotten that far.
Thank you in advance for your recipes! Links to recipes are also welcome.
Answers & Comments
Verified answer
Title: Spanakopita Nistisimi (Lenten Spinach Pie)
Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
Yield: 8 servings
1 lb Curly endive
3 lb Fresh bulk spinach
-washed, large stems removed
3 bn Large scallions
- white and green chopped
- together
5 tb Fruity olive oil
1 Lemon
1 1/2 c Finely chopped fresh dill
1 ts Salt
Freshly ground black pepper
1 tb Rice or cracked wheat
MMMMM---------------------------PASTRY--------------------------------
1 1/2 c All-purpose flour
Extra flour for rolling
1 ts Sea salt
1 ts Baking powder
5 tb Olive oil (about)
1 tb Sesame seeds
Start by making the pastry. Sift the flour with the salt and baking
powder. Mix in about 6 tablespoons water, a little at a time, until
the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus
another teaspoonful, and a little more flour, if needed, to make a
cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
elastic. Cover it and set aside to relax for an hour or two.
For the filling, separate the curly endive leaves, so the vegetable
will cook in the same time. Steam the spinach and endive together in
a large pan, in the water clinging to the leaves, plus just an extra
1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When
they are wilted, but not mushy, drain them in a colander, pressing
firmly with the back of a wooden spoon to remove as much excess
liquid as possible. (Reserve the liquid for use in soup, or drink
with a squeeze of lemon juice, as the Greeks do.)
Saute the scallions in 2 tablespoons olive oil, until barely soft.
Add a few tablespoons of water if they stick to the pan. Roughly
chop the cooked spinach and curly endive and finely grate the zest
from the lemon. Then toss the cooked vegetables with the scallions,
parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
pepper, adding 3 tablespoons olive oil. Set aside until you are ready
to fill the pastry.
Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
inches deep and about 2-quart capacity and brush the inside with oil.
Divide the pastry into two unequal parts, and then again into halves.
On a floured surface roll out one of the larger pieces of pastry.
This should be large enough to line the dish, coming up and over the
sides - this should make it very thin. Fit it into the baking dish
and brush it with olive oil. Do the same with the second piece of
pastry, placing it on top of the first, and brush again with olive
oil.
Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
soak up excess juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the
top of the dish. Place the first on top of the spinach, brush with
olive oil, then place the second on top of that. Prick the pastry
with a fork in an attractive pattern and brush the entire top with
olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to
350 F for 45-50 minutes, until golden brown.
hhhhhhhhhhhhhhhhhh
Title: Topig (Lenten Chick Pea Kofta)
Categories: Armenian, Vegetarian
Yield: 8 servings
2 c Chick peas
6 c -Cold water
2 sm Potatoes; boiled in jackets
1 1/2 ts Salt
Freshly ground white pepper
-----------------------FILLING--------------------
3 lg Onions; halved & sliced
2 tb -Water
1/4 ts Ground allspice
1/2 ts Ground cumin
1/3 c Pine nuts
1/3 c Currants
3/4 c Tahina
Salt
Freshly ground black pepper
------TO FINISH AND SERVE------------------
-Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs
Serves: 8-12 Cooking time: 35 minutes
Soak chick peas in the cold water for 24 hours, in a cool place if
weather is warm. Remove the skins by taking a handful at a time and
rubbing with the palms of both hands so that the chick peas actually
rub against one another. Drop back into bowl and take up another
lot. Skim off the floating skins as they accumulate.
Drain well.
Pass the skinned chick peas through food grinder twice, using fine
screen. Alternatively, place in food processor container in 2 lots
and process to a paste
Peel skin from boiled potatoes and mash finely with a fork. Combine
with ground chick peas, add salt and a good grinding of white pepper.
Blend thoroughly and keep aside.
Put sliced onions in a pan with the water, cover and steam over
medium heat for 10 minutes, then remove cover and leave until
moisture evaporates. Turn into a bowl and cool.
Add allspice, cumin, pine nuts, and currants to the onion. Blend
well, then mix in tahina, and salt and pepper to taste.
Take 4 pieces of unbleached calico or similar cloth, each about 50 cm
(20 inches) square and scald in boiling water. Cool a little, then
wring out well.
Open out a square of cloth on work surface and put a quarter of the
chick pea paste in the centre. Spread evenly with a spatula to a 20
cm (8 inch) square and place a quarter of the filling in the centre,
spreading it a little.
Bring each corner of the paste over the filling by lifting up corners
of cloth. Paste should enclose filling in envelope fashion. Smooth
joins to seal well.
Make a single tie with each pair of diagonally opposite corners of
cloth, then tie a second time. Complete another 3 topigs in the same
way.
Half fill a large pot with water, bring to the boil and add about 1
tablespoon salt. When briskly boiling, lower prepared topigs into pot
and return to the boil. Cover and boil steadily for 12-15 minutes or
until topigs float and feel firm to the touch.
Lift out immediately and place on a tray, draining off water in tray.
Untie and invert topigs onto platter. Leave until cool.
When ready to serve, pour a little olive oil over each topig and dust
lightly with cinnamon or paprika. Garnish platter with lemon wedges
and parsley. To serve, cut each topig in half, then slice in thick
pieces. Olive oil and lemon juice are added to individual taste.
NOTE: Ready-skinned chick peas are available at some Armenian and
Greek food stores. These look like split peas, but are larger and
nut colored.
hhhhhhhhhhhhhhhhhhhh
Here's one that I like:
Cook your favorite pasta, something like ziti, penne, rotelle, etc.
Meanwhile saute some garlic and onions in olive oil.
Stir the pasta in with the oil in a large bowl.
Add diced tomatoes (fresh are better, but you can use canned) and fresh basil.
Add in some salt and pepper, to taste. This tastes good warm, or cold as a pasta salad.
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