Official News Magazine of the Diocese of Spokane
Deacon Eric Meisfjord, Editor
P.O. Box 48, Spokane WA 99210
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The Liturgical Cookbook: Lenten vegetable soup provides simplicity
by Sierra Lawrence, for the Inland Register
(From the March 22, 2001 edition of the Inland Register
This Lenten Season has been very challenging for me. Itís hard to give up food when you love it so much.
I have to confess that I havenít been very motivated to fast. The only thing I have really given up is soda pop. I feel guilty about this (how Lenten), because I donít usually drink that much pop, and I keep thinking that itís the easy way to make a sacrifice.
I didnít give up chocolate (whoa, donít go there) or sweets in general, so Iím not really making a huge sacrifice, but at the same time, I have been tempted more than I thought I would be. It has made me notice that I really do drink more pop than I had realized. For example, try to go to your daughterís birthday party at Chuck E. Cheese, and not drink pop. Every time we stop at a fast food place, I have to remind myself, ďno pop.Ē It is actually harder than I thought it would be.
I am sure there are many of you who havenít given up anything at all. Maybe you have been too busy to really plan it out, or maybe you did give up something only to give in and then give up on the whole idea. Itís frustrating, because we all think that making a huge sacrifice is what is demanded of us during Lent.
What about making a small sacrifice and then reflecting on how large an effect that small thing has on our daily lives? Whether itís food or not, or doing something proactive instead of giving something up, why not try a little thing this year, and see how that small challenge affects what we do or the decisions we make in our ordinary, day-to-day lives?
Speaking of small things, here is a quick little recipe for Lenten Vegetable Soup. This recipe was submitted by Pamela Small. Thank you, Pamela!
Lenten Vegetable Soup
Using the leftover ďjuiceĒ from vegetable cans, add small-size packages of frozen peas, carrots, corn and beans to a large pot. Add the seasonings from a ramen noodle package (see the next issueís recipe), 1 can of peeled tomatoes, undrained, and 1 cup of washed lentils plus 1/4 cup of molasses or honey. Season this with 2 bay leaves, 1/4 teaspoon of garlic powder, 1/8 cup of dried, minced onion, and 2 teaspoons of Italian Seasoning. Mix well and bring to a boil, then simmer at least one hour. Refrigerate. On the next day, reheat, adding fresh or canned mushrooms, chopped. Serves several!
(If you have a great recipe that celebrates a Holy Day or a special time during the liturgical year ó even Ordinary Time is a great time to eat good food ó send it in to the Inland Register, attention Liturgical Cookbook, P.O. Box 48, Spokane, WA 99210-0048.)
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