A pinch of persistence and a dash of culinary cleverness are all it takes to create marvelous meatless meals during Lent.
Diocesan staff proved just that at the annual Hawaii Catholic Herald Lenten Luncheon, Feb. 19 at St. Stephen Diocesan Center. The event, which began more than a decade ago, continued its tradition of calling on diocesan department members to bring forth their best meat-free dishes. Their recipes aim to provide Herald readers with savory and sweet ideas to get through the upcoming Fridays of abstinence.
Quick and hearty, simple and tasty describe this year’s Lenten luncheon recipes. Busy Catholics who are always on-the-go will appreciate the following fare, all of which can be prepared without arduous penance in the kitchen.
Easy Somen Lent Salad
Contributed by Charleston “Chucky” Unciano
Office of Youth and Young Adult Ministry
- 2 packages somen noodles (cooked, rinsed and drained)
- 1/2 pound fishcake (kamaboko), julienne cut
- Small bag of chopped romaine lettuce
- 1 cucumber, peeled and julienne cut
- 4 stalks green onion, chopped (saimin style)
- 3 carrots, peeled and julienne cut
- Aloha brand soy sauce or Kikkoman brand somen sauce
Lay somen noodles evenly in a 9×13-inch pan. Add a layer of lettuce, followed by a layer of cucumbers. Finish with the green onions. Garnish with fishcake. Pour soy sauce or somen sauce evenly over the dish to dress the salad. Serve immediately.
Slow-Cooker Vegetarian Chili
Contributed by Jayne Mondoy
Office of Religious Education
- 1/2 cup olive oil
- 4 onions, chopped
- 2 green bell peppers, seeded and chopped
- 2 red bell peppers, seeded and chopped
- 4 cloves garlic, minced
- 1 package (14 ounces) firm tofu, drained and cubed
- 4 cans (15.5 ounces) black beans, drained
- 2 cans (15 ounces) crushed tomatoes
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 6 tablespoons chili powder
- 2 tablespoons dried oregano
- 2 tablespoons distilled white vinegar
- 1 tablespoon liquid hot pepper sauce, such as Tabasco
Heat olive oil in a large skillet over medium-high heat. Add onions; cook and stir until they start to become soft. Add green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender (about 10 minutes). Pour black beans into the slow cooker and set to “Low.” Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on “Low” for 6-8 hours.
Cheesy Tuna Noodle Casserole
Contributed by Donna Aquino
Hawaii Catholic Herald
- 1 package frozen vegetable blend
- 1 package Kraft Deluxe Macaroni and Cheese Dinner
- 3/4 cup milk
- 1/4 cup Zesty Italian dressing
- 1 can tuna (in water)
- 1 cup shredded cheddar cheese
Heat oven to 375 degrees. Place vegetables in a colander in sink. Cook macaroni as directed on package; when done, pour macaroni and water into the colander to drain the pasta and thaw the vegetables. Place veggies and macaroni back in the saucepan and onto the stove. Stir in cheese sauce, milk and dressing. Add tuna and 1/2 cup cheddar; mix well. Spoon into 2-quart casserole dish. Cover and bake 35 minutes or until heated through. Top with remaining cheddar cheese and bake 3-4 minutes or until cheese is melted.
Black Bean and Mango Enchiladas
Contributed by Lori Gress
Diocesan Tribunal Office
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and freshly ground pepper to taste
- Juice of 1 lime
- 1 bunch of green onions, chopped (green and white parts)
- 1 large ripe mango, chopped
- 2 cans (15 ounces) black beans, rinsed and drained
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 can (28 ounces) red enchilada sauce
- 8 whole grain flour tortillas (8-inch diameter)
Grease an 11×7-inch baking pan. Preheat oven to 350 degrees. Heat oil in a pot, add the onions and mango, stirring 1-2 minutes. Add the spices and lime juice, and stir. Add the beans; stir and cook thoroughly on low-medium heat. Stir in the sour cream and 1/2 cup of cheddar cheese. Remove from heat. Soften two tortillas by microwaving them for 10 seconds. Roll about 1/2 cup of the bean and mango mixture into each tortilla, placing the filled tortillas seam-side down in the pan. Repeat with the rest of the tortillas. Sprinkle the remaining cheddar cheese and pour the red enchilada sauce over the rolled tortillas. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes.
Tofu Poke
Contributed by Patrick Downes
Hawaii Catholic Herald
- Oil, for deep frying
- 1 pound firm tofu, cut into 1-inch cubes
- Cornstarch, for dredging
- 5 shiitake mushrooms, sliced
- 1 tomato, diced
- 1 Maui onion, chopped
- 1/2 Japanese cucumber, diced
- 1/8 cup furikake
- Poke sauce (See below)
Dredge tofu cubes in cornstarch and deep-fry until golden. Drain on paper towels. Toss fried tofu, vegetables and furikake in a mixing bowl with the poke sauce.
Poke sauce
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup sesame oil
Whisk together until the sugar is dissolved.
Roasted Vegetable Spaghetti
Contributed by Darlene J.M. Dela Cruz
Hawaii Catholic Herald
- 4 medium-sized zucchini, cut into 1/2-inch pieces
- 1 bag baby carrots
- 1 tray mushrooms
- 1 medium-sized onion, cut into 1/2-inch pieces
- 1 package thin spaghetti
- 7-8 garlic cloves, minced
- Olive oil
- Dried Italian herb seasoning blend, to taste
- Salt and pepper, to taste
- Parmesan cheese
Heat oven to 425 degrees. In a large mixing bowl, combine zucchini, carrots, mushrooms and onions. Drizzle enough olive oil over the vegetables to coat them evenly. Season the mixture with salt, pepper and Italian herbs. Mix and place vegetables on a baking sheet to roast in the oven for 25 minutes. On the stovetop, cook spaghetti as directed on package. Drain pasta and set aside in a separate mixing bowl. Place pasta pot back on the stove, and in it, quickly saute the minced garlic in olive oil. Pour the hot oil and garlic over the pasta and mix, seasoning with salt and pepper. Toss the roasted vegetables with the pasta, and add more seasonings as desired. Top with Parmesan cheese.
Ginataang Bilo-Bilo (Filipino dessert soup)
Contributed by Margie Sison
Diocesan Business Office
- 1 cup glutinous rice flour
- 1 cup sugar
- 3 cups coconut milk, diluted with 1/2 cup water
- 2 cups large tapioca pearls
- 1 cup jack fruit, cut into strips
- 5 ripe “saba” cooking bananas, each peeled and cut into 6 small pieces
- 2 sweet potatoes cut into cubes
Mix rice flour with water and shape dough into balls measuring 1/4-inch in diameter. In a large pot, bring coconut milk, sugar, sweet potatoes, jack fruit and tapioca to a boil. When tapioca turns transparent, add the flour balls and bananas. Add remaining coconut milk when rice balls are tender. Boil for 5 more minutes. Serve hot and enjoy!
