During Lent, Catholics around the world abstain from eating certain foods. Fridays are meatless fasting days. But meatless fasting isn’t the prerogative of Catholics only. Muslim halal, Jewish kosher, Hindu and Buddhist dietary laws require periodic or permanent meatless fasting. And this is a very healthy diet to follow. It’s simple, frugal and puts one in touch with the poor. The Indian and Asian diets are similarly healthy, focusing on spices, good fats and vegetables over rich, heavy meats and sweets. Meatless fasting purges the system, aids weight loss and can heal hypertension, cholesterol, diabetes and other ailments. Here are kosher, halal and vegan recipes for meatless fasting recipes from the Lenten Kitchen,
Some Catholics may observe a stricter “vegan” fasting. In the church, Mardi Gras or Fat Tuesday was known as Shrove Tuesday. All sweeteners, dairy products, oil and eggs were used up and made into pancakes. Lent fasting was meatless, but also vegan (dairy-free, egg-less). No fats, oils or sweets were eaten. Lenten fasting does include fish and a vegan diet doesn’t. So some Lenten Kitchen recipes for Lent contain fish but some are strictly vegan recipes.
Lenten Kitchen Vegan Stir Fry Curry. Curried vegetables and rice make perfect recipes for Lent. To make the marinade for stir fry curry recipes, combine minced ginger, turmeric, curry powder (green Thai curry is the best for stir fry), garam masala (or cinnamon, cumin, cardamom and corriander), celery seed, sunflower or olive oil, lime juice, Bragg’s Liquid Amino, coconut milk, blue agave syrup and a sprinkle of garlic. Adjust ingredients to taste and don’t let ginger or garlic over-power.
Vegetables for stir fry curry recipes can be as diverse as your own taste buds allow. The Lenten Kitchen is limited, by fasting rules, on ingredients. So work in as many veggies as you can. Try sliced bok choy, carrots, water chestnuts, scallions, celery and mushrooms. Add peapods (sugar or snap), cauliflower, green cabbage, napa cabbage, celery cabbage, edamame beans, and broccoli florets. Cut green, red, orange and yellow peppers in strips. Mix in bean sprouts and bamboo shoots. Dice squash, yams or extra firm tofu (for protein). Reserve half marinade for curry recipes. Marinate stir fry vegetables with the other half.
Stir fry vegetables for about 5 minutes in a wok or frying pan. Don’t over cook. Serve over Basmati or jasmine rice–the only rice used in this Lenten Kitchen! Squeeze juice from orange or grapefruit over curry recipes to give them that zip. Serve curry recipes with extra marinade on the side. If you like these Lenten Kitchen recipes, visit this blog Great Food 4U.