Lenten Discipline: The Final Report

I know we just celebrated the Third Sunday of Easter, but such is the life of a priest. I'm only now getting the chance to really think through and check in on our Lenten Discipline.

I think we were about two weeks into Lent when David asked me, quite seriously, "Do we have to go back?" After I laughed about the steaks in our freezer, I replied simply, "No." We've loved experimenting with new recipes, cooking together, and trying new foods. And, we've loved having our food consumption make a a smaller impact both on the planet and our budget.

Neither of us is a budgeting whiz! So, I can't say beyond the shadow of a doubt that we saved X dollars through our eating choices. However, since one tub of tofu used to produce two portions, and now it produces six portions, I think I can state with certainty that we did save money.

So, what we've decided to do is to choose to eat less meat. We won't throw away the meat in our freezer. We'll enjoy the occasional bacon (as we did this morning). When we are out, we'll eat as we please. However, most of the meals we cook for ourselves will be vegan/vegetarian.

I also have to share that there were health benefits to our choices, as well. We certainly didn't take on this Lenten discipline to lose weight. But, I did! About 10 pounds worth. So, if a healthier lifestyle is something you are looking for, consider eating less meat!

I've really appreciated the positive response these posts have generated. So, I'll continue to post recipes and pictures as I am able. Keep those comments coming - let me know what you've tried and liked.

Finally, since I made it again last night, here's the Thai Tofu Soup from the last post!

The Last Lenten Recipe: Thai Curry Vegetable and Tofu Soup

OK. I'll admit it. I'm kind of out-of-control when it comes to cookbooks, recipes, cooking magazines, etc. On Holy Saturday, I ducked into the store to get one thing - and found this magazine on display by the register: Real Simple - Easy, Delicious Home Cooking, Spring/Summer 2012. Generally, I find that things in Real Simple are often neither. But, as I waited in the long line and perused the recipes, I was totally hooked. So, into the bag it went! That very night, I made Thai Curry Vegetable and Tofu Soup and served it over white rice before we headed off to the Easter Vigil. Wow!

Thai Curry Vegetable and Tofu Soup
2 c low sodium vegetable broth
1 can coconut milk
1 T red curry paste (I only had green, and it was fine)
1 t grated fresh ginger
kosher salt to taste
1/2 pound shiitake mushrooms, stems removed, caps thinly sliced (no shiitakes, only regular old mushrooms, again this substitution was fine)
1/4 pound green beans, trimmed and halved (no green beans, only snap peas, again fine)
2 carrots, halved lengthwise and sliced crosswise
14 oz extra-firm tofu, drained, pressed, and cut into cubes
1/4 pound snow peas (skipped these)
2 T fresh lime juice
1/4 c torn fresh basil leaves
Asian chile garlic sauce for serving

1. In a large sauce pan, whisk together the broth, coconut milk, curry paste, ginger and 1 t salt. Bring to a boil.
2. Add mushrooms, green beans and carrots. Simmer until just tender - 3 to 5 minutes.
3. Add tofu and snow peas, simmer until snow peas are bright green, about 1 minute more.
4. Stir in lime juice, sprinkle with basil leaves, and serve with chili-garlic sauce.

I didn't have lime juice, basil,or chile garlic sauce. I found the soup a tiny bit flat and so instead added some soy sauce, fish sauce, and about 1 t of sugar. I served topped with crushed red pepper flakes.