Typically when I share a recipe with you, it’s something we use in our home to help us celebrate a certain Liturgical feast… which is why all the recipes are categorized as “Food for Feasting.” With Lent fast-approaching, I thought I’d share some meatless recipes with y’all… some “Food for Fasting” if you will… (although to be completely honest, these recipes are so good, I still kind of feel like I’m feasting).
That being said, I wanted to share this recipe with you before Lent begins. Since Ash Wednesday falls on a Wednesday (shocker!), I usually make a whole bunch the weekend before and stick them in the freezer. Then I can pull them out every Friday all through Lent.
So here you have it — my first Lenten Recipe:
- 4 1/2 cups of all-purpose flour
- 2 teaspoons of garlic salt
- 2 tablespoons of melted butter
- 2 cups of greek yogurt
- 2 large eggs + 1 yolk
- 2 tablespoons of vegetable oil
- Retrieve a large and a small mixing bowl from the cupboard. Use the large bowl to mix all the dry ingredients together. Use the small bowl to whisk together the wet ingredients. Once the wet ingredients are evenly mixed, combine with the ingredients in the large bowl. Stir them together thoroughly (folding in the beginning if necessary). **If dough is sticky, add a little more flour; if dough is dry and crumbly, add a little more greek yogurt.
- Cover the bowl with a towel and let it rest for 15-20 minutes.
- Split the dough into two balls. Roll out each ball separately on a lightly floured surface. Dough should be thin and easy to fold, but not so thin that it will rip apart!
- Cut dough into circles using a drinking glass. Brush water on the edges, add a spoonful of the filling and fold in half, pinching the edges closed.
- If you plan to freeze them, place pierogi on a cookie sheet and then move the tray into the freezer. Once they are frozen, put them in gallon sized plastic bags and store them in the freezer until needed.
- If you plan to cook right away –or– your pierogi are frozen, drop pierogi into salted boiling water. They are fully cooked when they rise to the top of the water.
- Remove with a slotted spoon.
- They can be served plain, or, sautee them in butter and serve with sauteed onions and a dollop of greek yogurt (like sour cream).
- 8 russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup of greek yogurt
- Garlic salt (to taste)
- Fresh ground pepper (to taste)
- Peel and quarter the potatoes. Place in stock pot and cover with water. Bring to a boil, and let the water roll until the potatoes are soft enough for mashing (about 15-20 minutes).
- Drain water from the pot. Add all the ingredients and mash everything together while still hot. Taste. Add more cheese, greek yogurt, seasoning based on your taste preferences; just don’t make it runny!
** for a healthier option, use sweet potatoes and forgo the cheese! Add paprika to the seasoning mix
What are your favorite meatless dishes? Would you share them with me? I love trying new recipes!
Wishing you happy fasting and a blessed Lent!