Lemon Tahini Tofu

Written by Costa Spyrou
UC Davis OCF, Holy Virgin Mary Antiochian Orthodox Church
West Sacramento, CA

"This dish is a take on hummus that is super cheap, easy, and delicious to make! It could not be more simple, just combining tahini, lemon, and tofu into a quick dish you can heat on the stove and serve with rice, sumac, and toasted almonds! Yum!"

Equipment:

1 large frying pan or saucepan
Rice Cooker
Spoon for plating

Ingredients:

1 8 oz package tahini
1 8 oz package firm tofu, sliced into 1/2 inch thick strips
Juice of 1 lemon
2 cups rice
2-2 1/2 cups water
Salt and pepper to season
Sumac and toasted almonds to garnish

Cooking/Assembling:

1) Cook the rice in your rice cooker with water. Season to taste if desired.

2) Add the tahini to a cold pan and warm slowly over a medium heat. When it starts to bubble, add in the tofu.

3) Stir gently to cover the tofu with the tahini without breaking the tofu, then leave to simmer for 10 minutes.

4) Squeeze in the lemon juice and stir one more time before serving. Garnish with sumac and toasted almonds.

Coconut Curry Rice Bake

Written by Robin Whiting
Holy Virgin Mary Antiochian Orthodox Church
West Sacramento, CA

Ingredients:

Peanut Butter
Soy Sauce
Ginger
Curry Paste
1 cup uncooked rice
1 onion, chopped
1 crown broccoli
1 bunch asparagus
1 small can crushed pineapple
1 can coconut milk

Cooking/Assembling:

1) Cook the rice according to package specifications/how you usually do cook it.

2) Preheat your oven to 350 degrees F.

3) Warm the peanut butter, soy sauce, ginger, and curry paste in a 12 inch iron skillet on low heat until the ingredients are sticky. Add enough water to form a paste.

4) Turn the heat up to medium high. Add the chopped onion and cook until soft.

5) Add the asparagus and cook until soft, then add the chopped broccoli. Cook for 2 more minutes.

6) Add the cooked rice and cook for another 3 minutes, stirring as fast as possible to prevent the rice from sticking.

7) Transfer the skillet to an oven and cook for 1 hour uncovered. Serve!

Gluten-Free Three Bean Chili

Written by Yaulanda Wing-Yan Spyrou
St. Stephen's Antiochian Orthodox Church
Campbell, CA

Ingredients: 

1 15 oz. Can of each Garbanzo beans, Black Beans, Kidney Beans (No Salt added is preferred)

3 Cups Whole Peeled Tomatoes (Jovial is a good choice since it's low in sodium and certified Gluten-free)

11 oz. Beyond Meat Beef-Free Crumble (this product is Gluten and Soy-free, available in the freezer section at Whole Food and Sprouts)

1 Tbsp. Dried Mexican Oregano

2 tsp. Ground Cumin

1 tsp. Ground Chipotle pepper

2 Tbsp Natural Cocoa Powder

1 1/2 tsp ground cinnamon

Water

Garnishes:

1 cup Finely chopped green onion

1 cup Finely chopped cilantro

2 cups Dairy-free shredded cheddar or pepper jack cheese (Daiya is a good brand since it is Gluten and Soy-free)

Cooking Instructions: 

1) Drain the beans and add all of the other ingredients (except the garnish) to a crock pot. 

2) Add just enough water to cover all of the beans and the beef-free crumble.

3) Stir all the ingredients together, and turn the crockpot onto either a "HIGH" setting for 4 hours or a "LOW" setting for 8 hours. 

4) Serve in individual bowls with whatever of the garnishes you desire! 

Lenten Coconut Curry Crepes

Written by Costa Spyrou
UC Davis OCF, Holy Virgin Mary Antiochian Orthodox Church
West Sacramento, CA

"This is a fusion of French cooking and Thai flavors but in a Lenten style! Making the crepes is all about getting the batter consistency right and not using too much into the pan. Remember that you should have a thin consistency to your batter, so change the water as needed. Also, put just enough batter into your pan to have a thin layer on the bottom, and DON'T TOUCH THE CREPES until you are ready to flip, as they can break because they just barely hold together! This does have an awesome flavor though, so give it a shot for an interesting Lenten dish you're sure to love!"

Equipment:

1 Whisk
1 8-10 inch, non-stick frying pan
Large Mixing bowl
Thin spatula for flipping

Ingredients:

2 cups all-purpose flour
2 cans (3-4 cups) coconut milk
2 tablespoons curry powder
1 tablespoon turmeric
1 1/2 tablespoons crushed/ground lemongrass
2 cloves minced garlic
1 tablespoon ground ginger
1/2 tablespoon lime juice
1/2 tablespoon salt
1/2 tablespoon soy sauce
1/2 tablespoon black pepper
1 1/2 cups green onion, thinly sliced
2 cups water

Cooking Instructions:

1) Combine all of the dry ingredients, the soy sauce, and the lime juice together with the whisk until thoroughly distributed.

2) Add the coconut milk one can at a time, whisking in between to ensure that the batter does not go lumpy.

3) Add the water, and whisk once more. The batter should be a thin consistency that lightly coats a spoon. If you do not like the consistency, add or use less water as desired here.

4) Get your nonstick pan onto a burner on medium-high heat. When the pan is hot, remove it from the burner and place 4-5 tablespoons of batter into the pan, quickly turning the pan so the entire bottom is coated.

5) Once the batter starts to solidify, place it back onto the burner for 1-2 minutes until golden brown throughout and easy to loosen.

6) Flip, and cook for another 1-2 minutes before turning out onto a plate to cool.