Whether you’re observing lent this year or just want to consume less meat it can be hard to find easy to understand recipes for people who are just starting out their culinary journey so here are some foods I’ve learned to cook from family, friends, and social media.
Caramelized Onion pasta
A recent viral recipe started by food influencer Carleigh Bodrug, who goes by Plantyou on Instagram, with a few modifications I made to better suit it to my own flavor palate. This dish is a fun blend of simple and delicious flavor. It’s filling and easy, only taking about an hour and a half. I know the time seems daunting – but half that cooking time is done in the oven.
Ingredients:
Pasta of your choosing (I enjoy rotini)
2-4 yellow onions (amount depends on the size of your produce if small go 3 or 4 medium or large 2 will do just fine)
1 bulb of garlic
Sun dried tomatoes (optional– it adds a bit more flavor, but can be pricey)
1 tbsp of paprika
1 tsp of Italian seasoning
Garlic salt
Salt and pepper to taste
1 Lemon
Mushrooms (baby bella or white work, however bella tend to have a richer flavor)
Olive oil
1 13.66 fl. Can unsweetened coconut milk
Directions:
Step 1: preheat oven at 375, while that heats begin thinly slicing your onions. For greater ease cut the onion in half then slice as it reduces the risk of cutting yourself while attempting to slice the whole onion. Lightly line the bottom of a baking dish with olive oil, as you cut put the onions in the dish
Step 2: Cut off the top of the bulb of garlic, wrap from the bottom with foil leaving the top exposed drizzle with olive oil and sprinkle a bit of salt and pepper.
Step 3: Before placing in the dish, drizzle olive oil on the onions then season with 1 tbsp paprika and 1 tsp of italian seasoning.
Step 4: Add sun dried tomatoes if using. I’m not the biggest fan, but it’s a matter of taste — a drizzle of olive oil inside the tomatoes provides great flavor.
Mix with tongs leaving a small part of the center empty and place your garlic.
Step 5: Cover with foil and pop in the oven for an hour, stirring briefly at the half way mark.
Step 6: At 20 minutes begin boiling your pasta.
Step 7: slice your mushrooms before placing them in a separate sauce pan to sweat your mushrooms on medium heat to remove the excess water. Once tender add olive oil, about 1 tsp garlic salt, paprika and pepper.
Step 8: At this point your pasta should be al dente. Save a bit of water (less than a ¼ a cup) and strain. Add the reserved water to the mushrooms then add your coconut milk, mixing in then letting it come to a simmer then let rest.
Step 9: Once the hour mark hits on your onions and garlic they should both be tender if not leave in for 5 minute increments until they are malleable. Use the tongs to pick up the garlic in its foil, squeezing it with the tongs to release the now soft garlic (you’re looking for the texture of softened butter) into the dish, dispose of the peel and foil.
Step 10: Pour the mushroom sauce in, then stir in your spinach before combining the pasta into the dish as well. Then enjoy!
Nopal Salad
A recipe from my Aunt Lourdes Candelas, Nopal (cactus) salad is a family favorite during the summer or lent. It is delicious, refreshing and shockingly easy (seriously I asked her if she was sure she wasn’t forgetting something). Note this is one of many nopal salad recipes so your families might look a bit different.
Ingredients
2 lbs nopal
2-3 cloves garlic
3 roma tomatoes
1 white onion
2 chiles serrano
¼ bunch of cilantro
Salt
Water
Directions:
Step 1: Rinse and dice nopales (if purchased diced just rinse) before placing them in a pot with half an onion and 2-3 cloves of garlic. Cover with water then add about 1½ tbsp of salt over medium heat checking in 5 minute increments giving a stir if certain parts begin muting in color faster than others.
Step 2: While you wait, begin dicing your veggies,chopping up your cilantro, removing the seeds from the serranos, using the other half of your onion, and roma tomatoes.
Step 3: Once the nopales have changed color into a muted green and become fork tender (this takes about 20 minutes), turn off the heat and let sit for 3-4 minutes then drain.
Step 4- Add all your diced veggies to a bowl then add the cooked nopal stir then add salt to taste let marinate for 3-5 minutes. Serve on a tostada and garnish with avocado or queso fresco if you like. Yes, it’s that easy!!!
Tomato orzo soup or Şehriye Çorbası
This recipe was provided by Idil Yorgancilar of Idils.place on Instagram. A part of her Turkish soup series, Idil describes it as a comfort dish, writing that soups like this and other Turkish dishes have a way of bringing her back to her childhood. This warm and cozy dish debuts many flavors in such a simple recipe, paired with some bread and it’s sure to impress. Note I will be making a few substitutions but this is up to your discretion.
Idil’s advice for those of you starting your culinary journey is to approach it with confidence “Start with simple recipes, follow them step by step, and do not be afraid to make mistakes.” wrote Idil
Ingredients:
2 tbsp Tomato paste
2 tbsp olive oil
1 cup orzo
1 tbsp better than bouillon chicken or no chicken flavored paste (if using no chicken a half tbsp more helps enhance the flavor)
1 tbsp dried mint
1 tbsp Aleppo pepper (I substituted part paprika part cayenne as suggested by multiple cites after some fiddling with the portions 4 parts paprika to 1 part cayenne yielded a better result this portion suggestion was from Matt Bray’s Pepper Scale article )
Parsley
4 cups of water
Directions
Step 1: add 2 tbsp of olive oil to a pot then add 2 tbsp of tomato paste saute on low for 3-4 minutes.
Step 2: add your orzo and dry spices listed, stirring until fragrant.
Step 3: once fragrant add four cups of water followed by a tbsp of the bouillon.
Step 4: Add parsley when it comes to a simmer, let orzo cook until tender. Let cool and your free to enjoy this simple dish
Vegetarian Pozole Verde
Shared by Kate Ramos or Holajalapeno on Instagram a former restaurant chef who has adapted her cooking to the home lifestyle, growing her community and making connections through food. This is a take on a traditional mexican dish adapted for the season of lent. This dish is a blend of vibrant flavors and provides a nice source of protein making for a hearty and delicious meal.
When embarking on your culinary journey Kate advises that you embrace the time “ Learning how to cook is one of the most beautiful gifts you can give yourself. It you confidence is an easy way to unwind and expand your creativity…” wrote Kate.
Ingredients:
1 cup Pinto beans (dry or canned if you do not have time to soak beans use canned as it dramatically reduces your cook time)
2 (25 oz) white hominy cans
1 white onion
5 cloves garlic
1 lb tomatillos
3 jalapenos (it is your choice to deseed if you want to remove the spice)
¼ cup neutral oil (I use olive oil)
½ cup raw pumpkin seed
6 cups water or vegetable broth
1 small bunch cilantro removing the bottom hard parts of stem
Directions:
Step 1: (if you are using canned beans just drain and rinse and ignore this step) Rinse 1 cup pinto beans picking out any debris you may find. Then fill a bowl with enough water to cover the beans leaving to soak overnight. If you don’t have time to soak this will greatly increase your cook time.
Step 2: Carefully open both cans of hominy then drain and rinse. Bring a sauce pan with salted water to a boil removing from the heat, add in the hominy allowing it to blanch while you prepare the rest.
Step 3: Remove the husks from the tomatillos before washing with the rest of your produce. De seed your jalapenos if you choose to do so. Cut your onion into 4 pieces. Peel your 5 pieces of garlic.
Step 4: Following the veggie prep put a small amount of oil on a larger pan (only enough oil to ensure the veggies will not stick) on medium heat place your veggies on the pan to char. This will happen fast for your garlic make sure it reaches a golden brown not burnt before removing rotate veggies periodically to ensure they reach a nice char before removing.
Note: if you have a broiler function on your oven Kate advises you to use that on her own website the above is for those who do not have that function. If you do have a broiler, place it on high. Arrange your veggies on a baking sheet again with a light layer of oil on the sheet to avoid the vegetables getting stuck. Turn in increments ensure all sides get a nice char this should take about 20 minutes. The sentiment about garlic above stands watch it carefully, removing before the other vegetables.
Step 5: In the meantime heat a frying pan on medium heat adding 1 tbs of oil adding your pumpkin seeds to toast frying until you notice popping. Season lightly with a small pinch of salt. Let the oil cool a bit before adding to your blender.
Step 6: After your veggies char put in a blender along wit your pumpkin seeds and ½ a cup of water or veggie broth (this is up to your discretion) blend on high until smooth.
Step 7: In a large soup pan heat 3 tbs of oil on medium high, add your blended mix and continuously stir until it thickens slightly this can take 3-5 minutes.
Step 8: Once thickened add 5½ cups water or veggie broth stir until combined. Drain and add in your pinto beans.
(if using canned beans you may also drain the hominy and add them both at once give)
Step 9: Once boiling reduce the heat to low and bring the contents to a simmer. Cover the pot and allow the beans to cook. This can take 1hour or longer depending on if you soaked your beans.
If you used canned beans this is dramatically reduced to about 15 minutes before ready to enjoy..
Step 10: When beans are tender and fully cook drain the hominy thats been soaking and add it to the pot stir well. Add salt to taste and enjoy your pozole verde.
Serve with toppings like cabbage, avocado, radish, diced onions, or some lime.
If you’d like more tips on this recipe go to http://www.holajalapeno.com/vegan-pozole-recipe/ Kate has a variety of recipes to check out if you want to venture further on your culinary learning. Also explore more of Idil’s recipes on idilsplace.substack.com.
