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Mindful, Meatless Meals

- In Solidarity for Peace ~ We Call on God's Tender Mercy
  
  On behalf of my brother bishops, I echo the Holy Father’s call for prayer and fasting
  to end the war in Ukraine. In times of trouble, we call on the tender mercy of God …
  to guide our feet to the way of peace (Lk 1:78-79).
  May our prayers, joined with those of people around the world,
  help guide those waging war to end the meaningless suffering and restore peace.
  Our Lady, Queen of Peace, pray for us.
  
  ~ Archbishop José H. Gomez of Los Angeles
  President of the U.S. Conference of Catholic Bishops
  
  Braiding disparate strands into another Lenten opportunity we offer this to try:
  
  The traditional Lenten practice of fasting pulls us inward to reflect on what we might do to draw closer to God. Simple soup suppers on Fridays in Lent have long been our parish custom. Meatless meals offer another fasting opportunity. For example, Meatless Mondays is a global movement encouraging people to reduce meat in their diet for their health and the health of the planet.
  
  Calls to mindfulness abound, as do apps, books, programs, and more, promising to help us slow down racing thoughts, let go of negativity, and calm both our minds and bodies.
  
  Each week we'll share a recipe as well as call for prayer or into reflection. In these busy days, when we're all feeling stretched and pulled, Lent offers us a time to let go of busyness and an invitation into intention.
Palm Sunday - April 10, 2022
- Vegan Green Chile Stew
  
  Ingredients
  
  1 onion
  
  2 carrots
  
  3 ribs celery
  
  1 tablespoon minced garlic
  
  1 teaspoon mexican oregano
  
  1/2 tsp onion powder
  
  1/2 tsp garlic powder
  
  1/2 tsp ground cumin
  
  1/4 tsp ground black pepper
  
  16 oz (1 lb) baby portobello mushrooms
  
  2 large tomatoes
  
  32 oz (1 qt) low sodium vegetable broth
  
  4 russet potatoes
  
  1/2 cup diced hatch green chile (or more to taste)
  
  1/4 cup chopped cilantro
  
  Instructions
  
  Dice onion, celery, and carrots and add to a 6 qt Dutch Oven. Saute the veggies in a little veg broth until softened. Add the garlic and spices and mix well. Add the mushrooms and let them cook down a little. Dice the tomatoes and add them and the green chiles to the stew. Stir well and cook for 1 minute. Dice the potatoes and add them, and the broth. Mix well. Bring the pot to a simmer, lower the heat, and cover. Simmer until the potatoes are soft, about 30-45 minutes. Adjust any seasoning and add cilantro if desired. A Lenten adaptaion of a comfort food from New Mexico!
  
  Recipe Source: Brand New Vegan
- Navajo Fry Bread
  
  Consider Navajo Fry Bread as an accompaniment to this mindful meatless meal. Recipes about on the internet, but this 7:33 minute video from a Navajo Grandma's kitchen is clear and easy to follow.
Fifth Sunday of Lent - April 3, 2022
- Pupusas de Queso con Curtido Salsa Roja Recipe
  
  Ingredients:
  
  Curtido
  
  ½ head of cabbage, shredded
  
  1 large carrot, grated
  
  ½ medium yellow onion, thinly sliced
  
  ½ c vinegar
  
  ¼ c water
  
  ½ T salt
  
  1 T dried oregano
  
  ½ to 1 T red pepper flakes
  
  Salsa Roja
  
  3 medium tomatoes, chopped, or 1 15-oz can of tomatoes
  
  ¼ c onion, chopped
  
  1 clove garlic, chopped
  
  1 small jalapeño pepper, seeded and chopped
  
  ¼ c cilantro, chopped
  
  1 t dried oregano
  
  ½ c water
  
  Pupusas
  
  2 c maseca
  
  1 pinch of salt
  
  1½ c water
  
  1 c queso fresco or farmer’s cheese, grated
  
  1 T fair trade olive oil
  
  Preparation:
  
  Curtido: Combine the cabbage, carrot and onion in a large bowl. In a separate bowl, mix in remaining ingredients. Pour over the cabbage mixture and stir. Refrigerate for at least 2 hours, preferably 1 day before serving.
  
  Salsa Roja: Combine all ingredients except water in a blender. Add half a cup of water and blend until smooth. Add more water as needed to make salsa smooth.
  
  Pupusas: Combine the masa harina, salt and water in a mixing bowl. Knead to form a smooth, moist dough with a playdough-like consistency. If the mixture is too dry, gradually add more water. If it is too sticky, gradually add more masa harina. Using wet hands, form the dough into 8 balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup, and fill with 1 tablespoon of cheese. Wrap the dough to seal the cheese. Pat the dough to form a round disk about a quarter inch thick. Repeat with the remaining dough. Heat a lightly oiled skillet over medium-high heat. Cook the pupusas on each side until golden brown. Serve warm with curtido and salsa roja. Makes 8 pupusas
  
  Recipe Source: CRS Rice Bowl
Fourth Sunday of Lent - March 27, 2022
- Traditional Filipino Recipes
  Ampalaya con Itlog
  
  Ingredients:
  
  2 medium sized ampalaya (bitter melon)
  
  2 eggs, beaten
  
  3 cloves garlic, minced
  
  1 medium sized onion, chopped
  
  1 medium sized tomato, deseeded and chopped
  
  salt
  
  pepper
  
  cooking oil
  
  Preparation:
  Cut the ends of the ampalaya. Slice it into half lengthwise, and remove the seeds and white innards. Cut each half across thinly like half moons. To remove its bitterness, soak the ampalaya in a solution of 1 tbsp salt and 2 cups water for 10 to 20 minutes. Using a colander, rinse them with water, and then pat dry. Heat the oil. Sauté the garlic, onion and tomatoes. Add the ampalaya and cook for about 5 minutes or until it is tender. Add the beaten eggs, and cook until it firms up. Season with salt and pepper to taste. Try no to overcook the ampalaya so that it can still retain a little of its crunchiness. Remove from pan and serve with rice. Enjoy!
  
  Recipe Source: Filipino Recipes
- Kangkong & Tofu in Oyster Sauce
  
  Ingredients:
  
  2 bundles kangkong (water spinach) washed, hard stems removed
  
  1 package firm tofu cubed
  
  4 tbsp oyster sauce
  
  6-8 cloves garlic chopped
  
  vegetable oil
  
  Preparation:
  
  Open your package of tofu, drain, and squeeze out as much moisture as possible. Cut the tofu into uniform cubes or chunks. Heat the cooking oil in a wok. Fry tofu cubes in oil (enough to coat bottom of pan) until browned on all sides. Remove “done” pieces from wok. Set aside. Using the same wok, saute garlic. Add the fried tofu and kangkong. Cook until kangkong is tender. Add the oyster sauce. Stir until sauce is well incorporated with fried tofu cubes and kangkong. Serve with warm rice and enjoy!
  
  Recipe Source: Panlasang Pinoy Recipes
Third Sunday of Lent - March 20, 2022
- Meatless Ethiopian Dishes
  
  In our exploration of meatless meals as we walk into solidarity with refugee peoples from across the globe, we offer two recipes from Ethiopia. Perhaps your journey into solidarity can take you out of the house and into an authentic cultural dining experience. We recommend Aster's Ethiopian in central Austin (2804 N I-35, near campus). It's family-owned and operated by Aster Kassaye, her husband, and daughters. They've proudly served Austin since 1991 and are happy to serve you. Variations of these dishes are on their menu.
- Fasolia Wott
  
  This vegetable dish often includes potato, green beans, carrots, onions, tomatoes with garlic, cinnamon, and ginger sauce. It's a commonly served in Ethiopia with the Injera (sponge like crepe). Here's one of many versions you can explore.
  
  Ingredients:
  
  2 – tbls. canola oil
  1 – medium onion, cut in thin slices length wise
  2 – cloves garlic
  1 – medium ripe tomato diced (or you can use 1/2 cup crushed tomatoes for more sauce)
  1/2 – tsp. gound ginger
  1 – tsp. turmeric
  4 – cups green beans
  4 – cups carrots cut in strips (same as the green beans)
  1/4 – tsp. ground black pepper
  1 – tsp. salt
  
  Preparation:
  
  Thinly slice the onion and mince the garlic. Heat oil in large skillet and add the onion and garlic. Sauté until translucent, about 4-5 minutes. Add the diced tomatoes, turmeric and ginger and cook for another 2-3 minutes, stirring occasionally. Now add about 1/4 cup water, salt, and black pepper. Stir, cover and cook until the carrots and green beans are tender, about 20 minutes. Stir occasionally to prevent the vegetable from sticking to the pan. Add water if needed.
  
  Recipe Source: From Mother to Son
- Miser Wot - Ethiopian Lentil Stew
  
  Ingredients:
  
  4 Tbsp. olive oil
  1 large onion
  2 tomatoes
  1 tsp. garlic, chopped
  1 Tbsp. fresh ginger, minced
  2 Tbsp. berbere*
  2 cups split red lentils
  6 cups water or vegetable broth
  1/4 cup tomato paste
  (Optional - salt)
  
  Preparation:
  
  Saute the onions in the olive oil, until the onions are translucent. Add the garlic and ginger and saute for another minute. Add the berbere and saute for a few minutes more, stirring occasionally to prevent burning. The onions should start to caramelize.
  
  Mix in the chopped tomatoes and tomato paste and simmer for another 5-10 minutes. Add the lentils, tomato paste and the vegetable broth (or water) and bring to a boil, then turn down to a simmer and cook uncovered for an hour.
  
  *Berbere is available online, at World Market, and elsewhere. While this recipe says "there's no harm in using chilli powder if you can't get hold of any," we thought you might be curious so offer this recipe.
  
  Recipe Source: CookingBites.com
- Berbere
  
  Ingredients:
  
  8 teaspoons pure chile powder (ground dried red hot peppers) or 2 tablespoons cayenne pepper
  
  5 teaspoons sweet paprika
  
  1 tablespoon salt
  
  1 teaspoon ground coriander
  
  1⁄2 teaspoon ground ginger
  
  3⁄8 teaspoon ground cardamom
  
  3⁄8 teaspoon ground fenugreek
  
  1⁄4 teaspoon ground nutmeg
  
  1⁄4 teaspoon ground allspice
  
  1⁄8 teaspoon ground cloves
  
  Preparation:
  
  Combine and whisk together all ingredients. Store in airtight container.
  
  Recipe Source: Food.com
Second Sunday of Lent - March 13, 2022
- YaYa's Enchiladas
  
  Ingredients:
  
  3 T Wess0n Oil
  
  2 T flour
  
  2 T Gebhardt's chili powder
  
  4-6 small cans of tomato sauce
  
  Thin corn tortillas
  
  Mild white onion - chopped
  
  Grated yellow Colby cheese
  
  Preparation:
  Fill a black iron skillet with approximately 3 T Wesson oil. Add 2 T flour and brown. Add 2 T of Gebhardt's chili powder and brown. Add tomato sauce according to quantity desired. Taste at this point and correct flavor to perfection. Simmer on very low flame for 10 minutes. Quickly dip thin corn tortillas in, then in sauce. Fill with grated yellow colby chesse and mild white onion (taste to ensure mild flavor). Roll up the filled tortilla and place seam down in a cake pan, pouring extra sauce, cheese, and onions on top. Bake at 350º for about 20 minutes or until cheese bubbles and melted.
  
  * When the time for abstaining from meat is over, ground or shredded beef can be added to the sauce as an option.
- Aunt Claude's Frijoles á la Charra
  
  Ingredients:
  3 cups dry pinto beans
  2 small onions, chopped
  1/2 - 1 can of beer
  Olive oil to sauté onion, bell pepper, and garlic
  1 green bell pepper chopped
  5 cloves of garlic
  2 quarts of water
  2 cups fresh cilantro - minced
  
  For purée -
  2 large cans of whole tomatoes
  Coarse salt
  Fresh ground black pepper
  Chili powder
  1 clove of garlic
  
  Preparation:
  1) Soak beans overnight in cold water or bring to a quick boil for 3-5 minutes and soak for 2 hours. Drain.
  2) Cover the bean with fresh, cool water to about an inch above bean level - add 1/2 - 1 can of beer (optional). Bring to a boil with 5 cloves of garlic and a bouquet of thick cilantro stems. Add fresh cilantro leaves during the last hour of cooking
  3) After beans come to a boil and have cooked until tender, set aside while preparing the the purée.
  4) In a skillet, sauté the two small chopped onions, sweet green bell pepper in olive oil* until tender and add the purée of two large cans of whole tomatoes, salt, fresh ground black pepper, chili powder, and a clove of garlic.
  5) Add purée to beans, stir well and serve.
  
  * For an alternative with meat, at Step 3 above, fry a cup or more of cubed salt pork or bacon, using the fat rendered to sauté the vegetables until tender.
- A Note on Cilantro
  
  Cilantro is an herb that some taste as soapy - our custom is to serve cilantro "on the side" as a finishing garnish. The flavor doesn't seem to bother people when thoroughly cooked.
Meatless Lenten Legacies
Buen Provecho!
- Consuleo Orosco Gonzalez
  "YaYa"
- We pray for those seeking asylum. at our borders.
  We contemplate the reasons they flee to our borders.
  We give thanks for the haven this nation provided earlier generations who sought safety from war and persecution.
  We appreciate the contributions they've made to our nation.
  We stand in solidarity with the people seeking safe harbor, be they from Afghanistan, Syria, Africa, Asia, Ukraine, Mexico, Central, and South America.
  We offer these meatless recipes as a pathway of compassion and with gratitude for two remarkable women.
- Claudine Gonzales Albidress
  "Aunt Claude"
First Sunday of Lent - March 6, 2022
- Kabuli Palau
  
  Afghanistan's national dish is a savory rice dish with fried onion, carrots and raisins. Here, the traditional lamb or chicken is replaced with jackfruit.
  
  Ingredients:
  
  1 2/3 cups basmati rice
  
  1 onion, chopped
  
  2-3 cloves garlic, minced
  
  2-3 carrots, cut to matchsticks
  
  1 can young jackfruit in brine - don't buy the one in syrup
  
  1/2 cup raisins
  
  1/2 cup slivered almonds
  
  1 tsp cumin
  
  1 tbsp garam masala
  
  2 tbsp olive oil
  
  salt
- Preparation:
  
  Rinse rice a few times (until water runs clear). Soak for 1-2 h.
  
  Fry onions in oil for 5 minutes until they start to get some color.
  
  Add garlic and jackfruit continue frying for 15 min. The jackfruit should get cooked and the onion should develop a rich colour. While frying, use a spoon or two forks to tear the jackfruit to pieces. Add half the garam masala and set aside.
  
  Meanwhile, bring a pot of water with salt to the boil. Strain the rice and add it to the boiling. Add rice to water and boil for 5 min. The outside should be soft but the centre should still be hard. Strain the rice. Return rice to the pot, one scoop at a time, and make holes down to the bottom. Set the burner to very low and let the rice finish cooking using steam. Add a dash of water if needed.
  
  Toast the almond slivers.
  
  Fry carrot matchsticks on low heat until they go soft. Add raisins for a few minutes until they puff up. Add the rest of the garam masala and set aside.
  
  When the rice is done, stir in the jackfruit and half the carrots, raisins and almonds. Taste and adjust with salt and garam masala.Place rice on a tray and top with the rest of the carrots, raisins and almonds.
  
  Recipe Source ~ Vegan Physicist
Ash Wednesday
World & Home Missions
- Our Collection Supports
  World & Home Missions
  
  On Ash Wednesday as we fast and pray with the Holy Father for Peace in Ukrain, we're asked to support the Church in Central & Eastern Europe and the Office of Black & Indian Missions. We offer two recipes for meatless meals and invite you to learn more about
  
  World & Home Missions
- A Traditional Recipe from Central Europe
  Ukrainian Deruni
  
  Potato pancakes are well-loved around the world and traditional across many cultures. This recipe is for a simple Ukrainian dish popular throughout Europe. Deruni is usually a second course served with sour cream without side dish for dinner, but served alone is a light.
  
  Ingredients:
  
  Grated Potatoes - two cups
  Salt - 1 teaspoon
  Ground black pepper - 1/2 teaspoon
  Vegetable oil - 1/2 cup
  Egg - 1
  Flour - 3 tablespoon
  Sour Cream (Smetana) - 1/2 cup
  
  Preparation:
  
  Peel and wash the potatoes; grate with medium grater. (Working Mom option, use Simply Potatoes from the dairy case)
  Combine the grated potatoes with salt, pepper, egg, and flour. Stir until completely combined.
  Heat the vegetable oil in the frying pan. Spoon the potatoes discs in the frying pan.
  Fry from each side until golden brown and crisp.
  Serve the deruni with sour cream and/or browned onion.
  
  Recipe Source - Discover Ukraine
- A Recipe from Black Cooking Tradition
  Lobster Mac & Cheese
  
  This recipe came to us from Central Market during their celebration of Black Chefs in Black History Month. Celebrate the culinary influence and agricultural innovations of Black Americans with this recipe from Chef JJ Johnson and learn more about the contributions of Black chefs, entrepreneurs, and inventors at the Meatless Campaign.
  
  Ingredients:
  
  4 cups half & half
  
  1 egg, whisked
  
  4 tablespoons butter
  
  5 garlic cloves, chopped
  
  1 tablespoon tarragon
  
  3/4 cup cream cheese
  
  2 cups gruyere cheese
  
  2 cups mozzarella
  
  2 cups lobster tail, chopped in chunks
  
  1 pound pipe rigate pasta, cooked
  1 block Parmesan cheese for grating
- Preparation:
  
  Preheat the oven to 350 degrees.
  
  Add the half & half, egg, and butter to a large pot over medium heat. Make sure the egg is incorporated evenly into the half & half.
  
  Add the garlic and tarragon as the butter begins to melt and the mixture comes up to a low simmer.
  
  Add in the cream cheese and 1 cup each of the gruyere and mozzarella cheeses. Stir to combine so the cheese can begin to melt.
  
  Once the cheeses are melted, incorporate the lobster tail and stir to coat in the sauce.
  
  Add in the pasta and season with cracked black pepper. Stir until all of the ingredients are well combined. Adjust seasonings if necessary.
  
  Add half of the mac and cheese into a 9×13 baking dish and sprinkle ½ a cup each of the gruyere and mozzarella cheeses over the top. Pour the remaining mac and cheese on top and sprinkle the remaining ½ cup each gruyere and mozzarella. Then finely grate an even layer of parmesan cheese over the top. Place the mac and cheese in the oven and bake until golden brown and bubbly.
  
  Recipe Source - Madame Noire

Mindful, Meatless Meals

~ Archbishop José H. Gomez of Los Angeles President of the U.S. Conference of Catholic Bishops

Braiding disparate strands into another Lenten opportunity we offer this to try:

Calls to mindfulness abound, as do apps, books, programs, and more, promising to help us slow down racing thoughts, let go of negativity, and calm both our minds and bodies.

Each week we'll share a recipe as well as call for prayer or into reflection. In these busy days, when we're all feeling stretched and pulled, Lent offers us a time to let go of busyness and an invitation into intention.

1 onion

2 carrots

3 ribs celery

1 tablespoon minced garlic

1 teaspoon mexican oregano

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp ground black pepper

16 oz (1 lb) baby portobello mushrooms

2 large tomatoes

32 oz (1 qt) low sodium vegetable broth

4 russet potatoes

1/2 cup diced hatch green chile (or more to taste)

1/4 cup chopped cilantro

Instructions

Recipe Source: Brand New Vegan

Consider Navajo Fry Bread as an accompaniment to this mindful meatless meal. Recipes about on the internet, but this 7:33 minute video from a Navajo Grandma's kitchen is clear and easy to follow.

Ingredients: Curtido

½ head of cabbage, shredded

1 large carrot, grated

½ medium yellow onion, thinly sliced

½ c vinegar

¼ c water

½ T salt

1 T dried oregano

½ to 1 T red pepper flakes

Salsa Roja

3 medium tomatoes, chopped, or 1 15-oz can of tomatoes

¼ c onion, chopped

1 clove garlic, chopped

1 small jalapeño pepper, seeded and chopped

¼ c cilantro, chopped

1 t dried oregano

½ c water

Pupusas

2 c maseca

1 pinch of salt

1½ c water

1 c queso fresco or farmer’s cheese, grated

1 T fair trade olive oil

Preparation:

Recipe Source: CRS Rice Bowl

Ingredients:

2 medium sized ampalaya (bitter melon)

2 eggs, beaten

3 cloves garlic, minced

1 medium sized onion, chopped

1 medium sized tomato, deseeded and chopped

salt

pepper

cooking oil

Recipe Source: Filipino Recipes

Ingredients:

2 bundles kangkong (water spinach) washed, hard stems removed

1 package firm tofu cubed

4 tbsp oyster sauce

6-8 cloves garlic chopped

vegetable oil

Preparation:

Recipe Source: Panlasang Pinoy Recipes

This vegetable dish often includes potato, green beans, carrots, onions, tomatoes with garlic, cinnamon, and ginger sauce. It's a commonly served in Ethiopia with the Injera (sponge like crepe). Here's one of many versions you can explore.

Ingredients:

Preparation:

Recipe Source: From Mother to Son

Ingredients:

4 Tbsp. olive oil 1 large onion 2 tomatoes 1 tsp. garlic, chopped 1 Tbsp. fresh ginger, minced 2 Tbsp. berbere* 2 cups split red lentils 6 cups water or vegetable broth 1/4 cup tomato paste (Optional - salt)

*Berbere is available online, at World Market, and elsewhere. While this recipe says "there's no harm in using chilli powder if you can't get hold of any," we thought you might be curious so offer this recipe.

Recipe Source: CookingBites.com

Ingredients:

8 teaspoons pure chile powder (ground dried red hot peppers) or 2 tablespoons cayenne pepper

5 teaspoons sweet paprika

1 tablespoon salt

1 teaspoon ground coriander

1⁄2 teaspoon ground ginger

~ Archbishop José H. Gomez of Los Angeles
President of the U.S. Conference of Catholic Bishops

Ingredients:

Curtido

4 Tbsp. olive oil
1 large onion
2 tomatoes
1 tsp. garlic, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. berbere*
2 cups split red lentils
6 cups water or vegetable broth
1/4 cup tomato paste
(Optional - salt)

Preparation:

Combine and whisk together all ingredients. Store in airtight container.

Consuleo Orosco Gonzalez
"YaYa"

Claudine Gonzales Albidress
"Aunt Claude"

Afghanistan's national dish is a savory rice dish with fried onion, carrots and raisins. Here, the traditional lamb or chicken is replaced with jackfruit.

Ingredients: