Lenten Recipes Part 2

Lenten Recipes part 2

Forty Holy Martyrs Lenten Fritters

1 ½ cup corn meal
½ cup flour
1 teaspoon salt
½ teaspoon soda
3 teaspoons baking powder
5 teaspoons garlic pepper
2 teaspoons garlic powder
1 cup corn
2 6 oz. cans crab meat with liquid drained
¾ cup soy milk
Oil for frying

Mix all dry ingredients. Add corn and crab meat and mix well. Add soy milk. The batter should be thick enough to drop from a spoon into hot oil. Heat about ½ inch of oil in frying pan. Fry to a golden brown and drain on paper towel.

Saint John of God Chocolate Pie

1 graham cracker crust
21 oz (1 1/2 pkg) firm silken tofu
1 cup vegan chocolate chips, or dark chocolate, melted 
(in microwave: give 1 min, stir, then +10 sec, stir, +10 sec, till melted) 
1 pkg (4 serving size) 
INSTANT chocolate pudding mix
1 ripe banana (optional)
3/4 c. peanut butter

In a food processor or with electric mixer, blend tofu, melted chocolate, pudding mix, and peanut butter for at least 1 full minute or until nice and creamy. Line pie crust with sliced ripe banana, if desired. Pour tofu mixture into crust. Chill for at least 2 hours.

Very rich. Cut pie into 12 slices. Oh my.



One comment on “Lenten Recipes Part 2
  1. Virginia Simon says:

    Thank you for the recipe. I also make a dish my family really enjoys. Cut up about 6 peppers ( I clean them and cut them into pieces). I then fry them in olive oil for about 15 minutes and put them in a crock pot. I then cut up two or three onions and fry them until they are transparent and add them to the crock pot. I then use two large cans of whole, peeled tomatoes and pour them in the crock pot (I drain the one can of tomatoes). Cook on high for about 4 or 5 hours and break up the tomatoes. Season with salt, pepper and a dash of sugar to cut the acid of the tomatoes. Serve over rice. Delicious!!! You can also add shrimp to make a nice Lenten meal.

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