There are many cultural Lenten traditions practiced by Christians all around the world, but one custom always remains the same: abstaining from meat each Friday during Lent. It’s a form of penance for Christians near and far and an acknowledgement of Christ’s sacrifice for us all. Though we have many similarities, the foods that we eat during lent differ across cultures. Here are some traditional Latin recipes adapted for Lenten Fridays:




Tapa: Espinacas con Garbanzos (Spinach and Chickpeas)

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In less than 30 minutes you’ll have a healthy, protein-packed dish that can be served as a hearty Good Friday lunch or as a tapa before your main course at dinner.

    Tapa: Espinacas con Garbanzos (Spinach and Chickpeas)

    Print Recipe

    In less than 30 minutes you’ll have a healthy, protein-packed dish that can be served as a hearty Good Friday lunch or as a tapa before your main course at dinner.

      Ingredients

      • 1 Jar


        Garbanzo Beans

      • 10 oz


        Fresh Spinach Washed

      • 2 slices


        Day Old Bread Crusts removed cut into cubes

      • 15


        Blanched unsalted Marcona Almonds

      • 1/4 cup


        Extra Virgin Olive Oil

      • 2 tbsp


        Sherry Vinegar

      • 1 tsp


        Ground Cumin



      • Ground Cayenne Pepper to taste



      • Salt to taste



      • Black Pepper to taste



      • Smoked Spanish Paprika


      Servings:

      Instructions
      1. Coat a large saucepan with 2 tbsp extra virgin olive oil over medium high heat.

      2. Add spinach and sauté until just wilted, then remove and strain in a colander.

      3. Re-coat the pan with 2 tbsp olive oil and add bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side.

      4. Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown.

      5. Transfer the ingredients to a blender/food processor and add the sherry vinegar.

      6. Blend the ingredients together until you have a thick paste (don’t over blend).

      7. Return paste to the saucepan, then add garbanzo beans and tomato sauce.

      8. Stir gently until the chickpeas are fully coated by the sauce. Add water if your sauce seems a bit thick.

      9. Add the spinach and stir gently until it’s evenly incorporated and hot.

      10. Season with salt and pepper.

      11. Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top and serve.

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      Main Dish: Vegetable Paella

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      Via Simple Vegan Blog
      It’s a delicious twist on traditional paella that’s made with vegetable stock instead of chicken or fish stock. Serve it warm, alongside a fresh garden salad for a satisfying meatless meal your family will love.

        Main Dish: Vegetable Paella

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        Via Simple Vegan Blog
        It’s a delicious twist on traditional paella that’s made with vegetable stock instead of chicken or fish stock. Serve it warm, alongside a fresh garden salad for a satisfying meatless meal your family will love.

          Ingredients

          • 2 tbsp


            Extra Virgin Olive Oil

          • 4


            Garlic Cloves chopped

          • 1/2


            Onion chopped

          • 1/2


            Red Bell Pepper chopped

          • 1/2


            Green Bell Pepper chopped

          • 2


            Tomatoes chopped

          • 1 cup


            Frozen Artichoke Hearts

          • 1/2 cup


            Frozen Green Beans

          • 1/2 cup


            Frozen Peas

          • 1 1/4 cups


            Basmati Rice

          • 4 cups


            Vegetable Stock Heated

          • 2 tsp


            Tumeric Powder

          • 1 tsp


            Sweet Paprika



          • Sat and Pepper to taste


          Servings:

          Instructions
          1. Heat the oil in a pan over medium heat. Once it’s hot, add the garlic, onion, red and green pepper. Cook until golden brown.

          2. Add tomatoes and cook for another 5 or 10 minutes.

          3. Add the frozen veggies and cook 5 minutes more.

          4. Add the rice and cook until it begins to be translucent. Add the hot vegetable stock, turmeric powder, sweet paprika, and salt and black pepper to taste.

          5. Stir the paella until all the ingredients are mixed and cook over medium heat for 15-20 minutes, or until the rice is cooked. Add more vegetable stock if the rice is hard and dry.

          6. Let the paella stand (covered) for 5-10 minutes.

          Recipe Notes

          TIP: The beauty of this recipe is its versatility. Play around with the vegetables in your kitchen- both fresh or frozen work.

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          Dessert: Capirotada (Mexican Bread Pudding)

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          Via Mom.me
          Capirotada is a traditional Mexican Lenten tradition that is typically enjoyed on Ash Wednesday and Good Friday. Many believe the bread represents the Body of Christ, the syrup is his blood, the raisins are the nails of the cross, and the whole cinnamon sticks symbolize the wood of the cross.

            Dessert: Capirotada (Mexican Bread Pudding)

            Print Recipe

            Via Mom.me
            Capirotada is a traditional Mexican Lenten tradition that is typically enjoyed on Ash Wednesday and Good Friday. Many believe the bread represents the Body of Christ, the syrup is his blood, the raisins are the nails of the cross, and the whole cinnamon sticks symbolize the wood of the cross.

              Ingredients

              • 1 loaf


                6 Day Old French Bread Torn in 1/2 inch pieces

              • 1/3 sup


                Butter Softened

              • 4 cups


                Water

              • 2


                8 ounce Pilocillo Cones

              • 4 inch


                Cinnamon Stick

              • 3


                Cloves

              • 1 cup


                Sweetened Coconut shredded

              • 10


                Dried Figs sliced in rounds

              • 10


                Dried Apricots quartered

              • 1/3 cup


                Guava Paste Sliced in 1/2 inch pieces

              • 1 cup


                Cheese (Mozzerella, Munster or Oaxaca) shredded

              • 4 tbsp


                Colorful Sprinkles of Grajeas (nonpareils)


              Servings:

              Instructions
              1. On a large baking sheet, evenly distribute bread pieces. Toast under broiler for 5-7 minutes until lightly browned.

              2. Preheat oven to 350° F and butter a 9×13-inch baking dish.

              3. In a large saucepan over medium-high heat, combine water, piloncillo cones, cinnamon stick and cloves. Bring to a boil then decrease heat and simmer until piloncillo cones melt liquid turns into a slightly thickened syrup. Remove cinnamon sticks and cloves.

              4. Arrange a third of bread pieces on bottom of buttered baking dish. Sprinkle with one-third of each ingredient: shredded coconut, peanuts, dried figs, dried apricots, guava paste, cheese and drizzle one-third of the syrup. Repeat until all ingredients have been used. If any syrup is left over, pour evenly over layers.

              5. Cover with aluminum foil and bake for 40 minutes or until golden and cheese has melted. Garnish with sprinkles and serve.

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