Vegan Recipe Swap

Well, the tofu didn't generate much (or anything, for that matter). It may be simply because this blog is still busy trying to resurrect from its hiatus...so here's another go. This week's theme: Grains (rice, barley, couscous, etc.) Please share your recipe in the comments section...just type it in or leave a link to your blog and I'll feature it in the next recipe swap!

Paella (serves about 8)

• 1 tablespoons olive oil
• 1 can artichoke hearts or 1 bag frozen
  
• 1 large bell pepper (green or red), diced
  
• 1 medium onion, finely chopped
• 2 cloves garlic , minced
• 1 1/2 cups long-grain rice
• 1/4 teaspoon paprika
• 1/4 teaspoon ground turmeric
• 1 can diced tomatoes, (14.5 ounces)
• 2 cans vegetable broth, (14.5 ounces each)
• Coarse salt and ground pepper
• 1 cup frozen green peas, thawed

1. In a heavy 12-inch saute; pan, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper and cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
2. Stir in paprika, turmeric, tomatoes, artichokes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
3. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute; serve immediately.

This dish is delish, but lacks protein. I usually serve a chickpea salad on the side, but a can could also very easily be added to the Paella itself.

Saints Peter and Paul

Troparian
O Leaders of the Apostles and teachers of the world, Peter and Paul, pray to the Lord of all to grant peace to the world and abundant mercy to our souls.

Monday, June 29th, is the feast of Saints Peter and Paul. It also marks the end of a fasting period called the Apostle's Fast (which begins every year after All Saint's Sunday). On this day, focus on talking with your children about how even great sinners can become great saints through repentance.

Activities:

• Make Mandryky (meaning 'to wander')! It is a Ukranian custom to eat this on the feast day of Saints Peter and Paul due to a legend that the Saints were sustained by these rolls while traveling for missions. Here is a recipe for the dish. If you lack the time, energy or skill to make it, go ahead and buy the pre-made rolls (or bread dough from the freezer section) and add the topping yourself.
  

• While the kids enjoy the rolls, talk about the lives of these great Saints and read some of the scripture stories. Suggestions include: Peter walking on water, Peter' denial and restoral, Paul's conversion, Peter's escape from prison, etc.

• Make some sidewalk paint and help your children depict stories of the lives of Saints Peter and Paul in color!

• Talk about missions with your children. Does your church support a missionary? If not, why not support one as a family? You can find one at the Orthodox Christian Mission Center. Talk about a missionary family with your children and pray the prayer for missions. Decorate a jar/small box/can with your children to collect money for the missionary. For some decoration ideas, look here or here or here!
  

Happy Feasting!

Vegan Recipe Swap

We normally eat vegetarian, but going vegan is still a bit of a challenge for me. So, I am going to start hosting a recipe swap on this blog. Each exchange will have a theme and the more who participate the merrier! Simply post a link in the comments to your blog post or type out your recipe in the comments section. This week's theme: Tofu.

Green and Easy Enchiladas
1 jar green enchilada sauce (32 oz)
1 block extra firm tofu
2 zucchinis, quartered and diced
1 onion, diced
2 cloves garlic, minced
1 can corn, drained
salt and pepper
12 corn or flour tortilla

Preheat oven to 400 degrees.

Stir fry zucchini, garlic and onion until soft. Meanwhile, cut tofu into small cubes and place in a bowl. Add corn and zucchini mixture and salt and pepper to taste. Toss gently.

Pour 1/4 cup enchilada sauce in the bottom of a 9x13 pan.

Either microwave tortillas until soft or fry briefly in oil. Divide mixture amongst tortillas. Roll tortillas and place, seam down, in the prepared pan. Pour remaining enchilada sauce on top.

Bake for 15-20 minutes until sauce is bubbly. Let cool 5 minutes and enjoy!