The Great Lent has began, thus many of you are preparing more meatless meals, during this time, than any other time of the year, and searching for new recipes.

If you are not used to meatless cooking, it could be quite challenging to figure out what to cook.

I used to be in that predicament in my early cooking years, but by now I would easily become a vegetarian, if only the rest of my family developed the same taste for meatless dishes.

To simplify your search for the meatless recipes I have posted so far, please click on the provided links below, or search my “Meatless Dishes” category.

Homemade Varenyky/Pierogi – Recipe & Technique

Whole Wheat Varenyky(Pierogi) – Recipe

Potato Dumplings (Palushky)

Sweet Potato (Palushky) Gnocchi – Recipe

Steamed Fruit Dumplings – Recipe and Technique

Halushky (Ha-loosh-ky) – Vegetarian Recipe

Pasta with Portobello Mushrooms and Sauce – Quick and Inexpensive Meal

Pasta With Stir-Fry Veggies – Vegetarian Recipe

Cabbage Rolls – Vegetarian Recipe & Technique

Fruit Filled Crepes

Pan Apple Fritters (Ratsushki)- Recipe

Tuna Melts – Recipe

Broiled/Grilled Salmon – Recipe

Veggie Burger – Recipe

Tomato Soup – Recipe

Ukrainian Christmas Borscht with Vushka – Recipe

This should give you an easy access to these recipes, and a good start for meatless cooking.

If you are not following the Great Lent, but love meatless dishes, enjoy these recipes.

Please share your comments.

photo credit: sweetonveg

The Great Lent began about two weeks ago, which means that those who follow this tradition, abstain from eating meat at least on Friday of every week, or some even do it on Wednesdays as well.

If you are like me, and are used to having meat at least once or twice per day, preparing meatless meals a couple of times per week might create a challenge.  I used to really stress out about this during my early years of cooking, but after a while I built quite a long list of meatless meal choices, and could easily be a vegetarian, if I could only win my family over to that eating style.

I have been posting some of my  meatless recipes during this past year, so if you are searching for ideas, here are the links to these posts:

Palushky (Potato Dumplings)

Halushky (Pasta with cabbage)

Vegetarian Holubtsi (Cabbage Rolls)

Varenyky (Pierogies)

Homemade Pasta (in the lower section of the linked post)

Crepes

Tuna Melts

Veggie Burgers

Tomato Soup

Red Beet Soup

Sorrel Borsch

If you are interested in a rather quick meal, there is always Macaroni and Cheese (you can add in some steamed broccoli, or any other of your favorite vegetables), Tuna Fish Salad, Egg Salad, Shrimp Scampi, any other fish which may be fried or broiled, pasta with steamed veggies, pasta with tomato sauce, pizza, PBJ, etc.

With so many different choices, the few meatless days during the 40 days of lent, pass by so quickly, that before you know it, you are back to the old meat cooking routine.

Sometimes  I actually miss a meatless meal, so I whip one up for a change, just to add a new twist to my meal planning.

As always, please share your favorite meatless meal idea with all of us.

One of my favorite recipes from my mom, is a recipe for crepes.  She usually filled them with creamed, and sweetened, farmer’s cheese.  I like my crepes filled with fresh fruits, or fruit preserves ( I use Smucker’s Sugar Free Fruit Preserves), served with fruit syrup (also by Smucker’s), and whipped cream.  This dish may be served as a light main course, or as a dessert.  Makes about 8 crepes.

Ingredients:

• 2 eggs
• ½ cup whole milk
• 3 Tbs. water
• ½ cup sifted flour
• 2 Tbs. sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• Vegetable oil for frying
• Fresh fruits, chopped and lightly sweetened, or your favorite fruit preserves
• Fruit syrup
• Whipped cream (optional)
• Powdered sugar (optional)

Directions:

1. Beat the eggs until light.
2. Add milk, water, sugar, salt, flour, and vanilla extract.
3. Beat until smooth.
4. Use a small frying pan, about 6 inches in diameter.
5. Oil lightly the frying pan, and heat well.
6. Pour a few tablespoons of the batter into the pan, just enough to give it a thin coating.
7. Tilt the pan back and forth to spread the batter evenly.
8. Cook the cakes over a moderate heat, and when lightly browned on the bottom and firm to touch on top (do not turn over, to ensure tenderness).
9. Remove from pan and place on a warm plate, to keep them warm.
10. Oil the pan lightly after each use, and repeat the above frying technique until all the batter is used.
11. Use one crepe at a time, placing it on a plate with the browned side down.
12. Spread each crepe with your favorite filling (creamed cheese, fresh fruits, fruit preserves).
13. Lift one end of crepe and roll up, jelly roll style.
14. Repeat with all crepes until all used up.
15. Serve warm crepes with syrup and whipped cream, or lightly browned on both sides in a warm pan with melted butter, if you prefer a crispier texture.