I’ve been looking up meatless recipes for Lent to send to parishioners on my mailing list for Fasting for Food Security. I was just thinking about adding some of the Burque JVs’ favorite recipes, but I realized that most of the time, our favorite recipes include a lot of improvisation. So I’ll just give you a recipe from Casa Amadea!
Regular Lenten Dinner
Whatever is in your fridge and cupboards
1. Soak a whole bunch of beans overnight. As soon as you come home, put them on the back burner, and please don’t leave, because burnt bean juice smells terrible.
2. Meanwhile, take all the vegetables out of the fridge. Pick out the ones that look like they will be compost-worthy in the next few days; put the rest back. Grab a helpful community mate to help chop everything. Don’t forget onion and garlic.
3. Blast the Latino pop music station.
4. While your helpful community mate is doing the hard work, choose a grain. Quinoa, rice, or pasta will be fine. Boil some water and then throw in the grain. Unless it’s rice. If it’s rice, put the rice in the water from the beginning. Let someone know that you are cooking rice, because otherwise you will likely forget to check on it, and it’s not easy to get burnt rice off the bottom of a pot. You’ll probably have to soak it, and then everyone will be mad when you forget to wash the pot.
5. Now’s the good part. Saute the onion and garlic in olive oil. Then dump the rest of your vegetables into the pot or pan. If you have a wok, use that, because when else will you use a wok?
6. Indiscriminately add spices and more oil. Some of our favorites are cumin, rosemary, basil, chili powder, cinnamon, and pepper. Not necessarily together. But hey, maybe.
7. Don’t forget salt.
8. You’d be fine just mixing everything together now, but if you’re feeling saucy, add water or milk and some flour.
9. Mix everything and taste.
10. If it tastes like it’s missing something, add some brown sugar.
11. Yell “DINNER!”