Lenten Appetizers

Lenten Appetizers March 22, 2005

Mini Tofu Pizzas
1/2 tsp oregano
1 Tbs sugar
2 Tbs parsley
6 lenten english muffins
6 oz firm tofu, pat dried and crumbled
1 tsp basil
1/2 tsp salt
1 Tbs oil
1 large can of tomato puree

Spit & place muffins on cookie sheet, spread with puree; sprinkle with spices and crumble firm tofu over top. Sprinkle oil over all & bake at 450 for 10 minutes.

Elegant Crab Meat Balls

6-7 oz crab meat
1 cup lenten bread crumbs
1 Tbs lemon juice
1 Tbs grated red onion
1 tsp mustard
1/2 tsp salt
1/2 cup pine nuts
1 tsp old bay spice
pepper to taste

Drain & flake crab meat & combine with remaining ingredients except pine nuts. Shape into walnut-sized balls, and press into pine nuts. Place balls on a cookie sheet, pine nuts to the bottom and broil under medium heat about 10 minutes.
Garnish with parsley and lemon slices. Makes 2 dozen.

Stuffed Mushrooms
1 lb fresh mushrooms
2 Tbs chopped chives
2 Tbs milk-free margarine
1 tsp salt
1 Tbs garlic powder
1 tsp pepper
1 tsp italian seasoning
milk-free bread crumbs

Clean and dry mushrooms; remove stems & chop. Set aside the caps.
saute chives & stems in margarine for 1 min. Put mixture in bowl, add all remaining ingredients & blend.
Spoon mixture into mushroom caps & sprinkle with extra bread crumbs or pine nuts. Place on an ungreased cookie sheet and bake at 425 for 15 min.
Serves a party of 20.

Carrot Hors d’oeuvres
10 carrots, sliced into 1/2 inch pieces
2 medium onions, spliced and separated
1 handful of pine nuts
2 cloves diced garlic
3/4 cup apple cider vinegar
2 Tbs oil

Mix together & bake at 400 for 45 min. Serves party of 15.

Broccoli-Potato Nests
2 c. cooked broccoli florets
6 oz diced pared baking potatoes, cooked
1 Tbs & 1 tsp lenten margarine
1 c. cooked thinly sliced carrots
1/8 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
2 Tbs minced onion

Using a food processor, puree broccoli and potatoes. In saucepan combine broccoli, margarine and seasonings. Cook, stirring constantly, until margarine is melted and mixture is thick.
On a greased cookie sheet, spread a 1/4 inch think layer of broccoli puree, forming a 2-in. round; repeat 3 more times. Spoon remaining puree into a pastry bag with a #3 star tip; pipe an equal amount of remaining puree around the edge of each circle, forming a rim.

Bake until firm, about 15 min. Let stand for 3 min; then, using a spatula, transfer next to a serving plate. Fill each with 1/4 of carrots & onion mixture. Serves 4.

Crab Crostini
8 oz lump crabmeat
1/2 c. diced red bell pepper
2 Tbs & 2 tsp lenten mayo
2 Tbs chopped parsley
1 Tbs lime juice
1 Tbs dijon mustard
4-5 drops hot pepper sauce
1/4 c. diced celery
4 oz. lenten french bread, cut into 16 slices

Preheat broiler & line broiler pan with foil. Pick over crab meat to remove any cartilage.
Combine all but the bread and blend together well. Spread 2 Tbs of mixture on each slice of bread.
Place under broiler about 4 inches from heat. Broil until lightly browned,or 5-6 min.

These recipes are from a Lenten Pantry Seminar (1996) at St Mary Antiochian Orthodox Church, Wichita, KS. I don’t cook, but I do type. Any errors are most likely my own. Recipe corrections, suggestions appreciated. More to come …

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