Fr. Richard's Seychellois Fish and Rice

Ingredients

10 fillets of white fish (Basa works best)

2 medium white onions, chopped.

1 28-ounce can of diced tomatoes

1/4 cup of lemon juice

2 Tbsp of sugar or honey

Salt and pepper to taste

Olive oil

Directions

Cut up fish into large pieces. Toss liberally with olive oil, salt and pepper. Set aside

Heat 2 Tbsp oil in a skillet. Sautee onions until clear but not brown.

Add lemon juice, diced tomatoes and sugar. Taste and adjust sugar-to-lemon juice ratio until desired sweet-and-sour balance is achieved. Turn down heat to medium and cover with lid. Cook for 15 minutes, until tomatoes are reduced. Uncover and boil off excess liquid. Tomato sauce should be a thick, liquid consistency.

While reducing the tomato sauce, heat a second skillet until searing temperature is reached. Pour fish in and cook on high heat, turning pieces continuously and draining fish liquid as necessary. When the fish is browned on the outside, turn down heat to medium-low.

Add tomato sauce to fish and mix in gently, coating the fish with the sauce. Serve with sticky rice, steamed Bok Choy and a glass of your favourite white wine.

Lentil Bolognese

Mother Myra of St. Peter the Aleut made this for us several years ago, since then its become a fasting standby. It freezes well so I make a large batch and freeze in smaller portions.

1 onion chopped
2 garlic cloves crushed
2 carrots, grated
2 celery stalks, chopped
3 T oil
2/3 cup red lentils
1 14oz. can diced tomatoes
2 T tomato paste
2 cups stock
1 T fresh marjoram or 1 tsp. dried marjoram
salt and pepper
In a large saucepan gently fry onion, garlic, carrots, and celery until soft.
Add lentils, tomatoes, paste, stock and spices. Bring to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. Serve on pasta of your choice.

Fr. Richard's Red Lentil & Pumpkin Soup

Boil:
5-6 c. water
2 c. red lentils

Add:
1/2 c. vegetable broth powder

Simmer while preparing:
1 small pumpkin, peeled & chopped (he used butternut squash as pumpkin was unavailable)

Add to pot and continue to simmer.

Saute in 1T. olive oil:
1 onion, chopped
1-2 celery, chopped
1-2 t. curry powder
1-2 t. paprika

Add to pot and cook til done.

Stuffed Squash 'Blossoms' (serves 8)

2 overgrown patty pan squash

Cut in half to make 2 flower shaped sides each. Scoop out seeds to leave a cup like opening. put a dab of margarine in the opening, sprinkle them with salt and pepper. Place on baking sheets. Bake at 350 degrees for 45 minutes.

Meanwhile scramble fry:

1 lb. ground beef
1/2 onion chopped
1 green pepper chopped
salt and pepper to taste

Drain fat and add:

1 jar pasta sauce
1/2 cup water
1 cup raw white rice (parboiled works best)

Cook until rice is done, and the filling is thick. Scoop into the squash openings and bake for another 15 minutes. Cut into slices to serve.

Variation:

Double the rice with no beef would make this vegan.

Applesauce Cake (serves 12)

(another 10x15 cake)

Preheat oven to 350 degrees.

Mix after each addition:
1 cup oil
3 cups white sugar
3-4 cups applesauce (750mL store bought or 1 quart homemade)

Sift dry ingredients together:
4 cups flour
2 tsp. baking powder
3 tsp. baking soda
1 tsp. allspice
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt

Add dry ingredients to wet, mix well. Pour into greased 10x15 pan. Smooth out and bake for 45-50 minutes.

(add raisins and/or nuts as desired)

Chocolate Cake (serves 12)

(You'll need a big 10x15 baking pan for this.)

Sift together dry ingredients:
3 cups white flour
2 cups white sugar
1 cup cocoa
2 tsp. baking soda
1/2 tsp. salt

Mix together liquids:
2 Tbsp. vinegar
2 tsp. vanilla
2/3 cup oil
2 cups cold water

Add liquids to dry ingredients, beat til smooth. Pour into well greased pan. Bake at 350 degrees for 35-45 minutes. Once it is cool it can be iced.

Samosas (serves 10)

The Dough:
2 1/2 cups white flour
1/2 tsp. salt
1 cup water
extra flour as needed

Mix the salt into the flour. Add the water, and mix by hand to make a smooth dough. Add more flour as needed. Dough will be soft, not sticky. Set aside.

The Filling:
3 large potatoes
1 Tbsp. vegan margarine
1 cup finely minced onion
2 cloves garlic, finely minced
1 Tbsp. freshly minced ginger root
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups frozen peas
2 Tbsp. lemon juice
1 carrot peeled and finely grated
cayenne to taste

Peel the potatoes and dice into 1 inch pieces. Boil til soft. Mash and set aside.

Melt margarine, or use veg oil, in a heavy fry pan. Add onion, garlic,, ginger, mustard seeds, coriander, and salt.

Saute over medium heat about 8-10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, don't mash the peas! Cool before filling.

Preheat oven to 400 degrees. Use well oiled baking sheets. Roll out 1 inch balls of dough into 5 inch circles. Place about 1 1/2 Tbsp of filling in the middle fold over and seal with a fork. Brush with oil, and place on baking sheet. Bake 15 minutes, flip and bake 10 minutes more. Adjust heat and time to suit your oven.

(These freeze well)

Free the Tuna Wraps (serves 8)

1 cup dry chickpeas

Soak overnight, cook until soft. Drain. Mash with potato masher and combine with:

1 Tbsp. lemon juice
1 tsp. kelp powder
1/3 cup minced celery
1/4 cup minced onion
1/4 cup vegan mayo
1 1/2 tsp. mustard (opt)
salt and pepper to taste

Spread on bread or place a scoop in a wrap with lettuce.

Variation:
Treat the mashed chickpeas as egg and flavor as you do egg salad sandwiches.

Asian Vegetable Salad (serves 8)

1 bunch broccoli cut into small florets
15 mushrooms thinly sliced
2 green peppers, thinly sliced
2 yellow pepper, thinly sliced
1/2 cup green onions, chopped
2 tins black beans, drained and rinsed
1 small zucchini chopped (thin small bits)
1/4 cup sesame seeds

Steam broccoli till bright green and still crunchy, chill. Combine all beans and vegetables. Set aside.

Dressing:

1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. liquid honey
2 cloves garlic, minced well

Mix well or whisk together. Toss with vegetables.

Mexican Rice (serves 6)

2 cups raw rice
1 Tbsp. oil
1 onion, chopped
1 green pepper, chopped
2 cans tomato soup
2 Tbsp. chili powder
salt and pepper to taste

Cook the rice. Set aside.

Heat the oil, and cook the onions and peppers. Add the rice, soup, and spices. Stir well and serve.

Chickpea Curry (serves 4)

2 tbsp. vegetable oil
1 onion, chopped
1 small piece cinnamon stick
2 cloves garlic, minced
1 Tbsp. finely grated or minced fresh ginger root
2 tomatoes, chopped or 1 quart tomatoes drained and chopped
2 cans chickpeas, drained or 1 cup dry chickpeas cooked
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt

Heat the oil and cook the onions, and cinnamon stick, til the onion is golden, about 10 minutes. Add the garlic, ginger root, cook 2 minutes. Add the tomatoes and simmer for 10 minutes.

Stir in the chickpeas, cumin, coriander, and salt. Simmer for 10-12 minutes. Add up to 1 cup water to keep mixture saucy.

Vegetable Rice Pilau (serves 8)

5 Tbsp. vegan margarine
2 onions chopped
1/2 tsp. cinnamon
1 tsp. grated or minced fresh ginger root
4 cups diced mixed veg. (potatoes, peas, carrots, peppers, green beans, zucchini, whatever)
2 1/2 cups raw rice
1 tsp. turmeric
4 cups water
1 tsp. salt
1/2 cup raisins

Melt the margarine, cook the onions in it, add the cinnamon and the ginger, stir then add all the other vegetables, rice and turmeric.

Cook this over medium heat for about 5 minutes, stirring frequently.

Add the water and the salt and bring to a boil. Turn the heat down very low, cover the pot and cook for 20-25 minutes, til all the water is absorbed.

Fluff with a fork, add the raisins, can be baked in a casserole for 20 minutes before serving.

Pancakes with Huckleberry Sauce (serves 6)

Pancakes

Sift Together:
3 cups white flour
1/4 cup white sugar
2 1/2 Tbsp. Baking Powder
1 tsp. salt

Combine:
3 1/2 cups water
1/4 cup vegetable oil

Add liquids to the dry ingredients. Beat only until combined.

Heat a heavy griddle or frying pan (380 degrees) Lightly grease.

Use about 1/4 cup of batter for each pancake.

Bake until edge of pancake begins to dry and lose its gloss. flip and bake until golden brown.

About 24 medium pancakes.

Huckleberry Sauce

Combine in medium saucepan:
2 cups huckleberries
1/4 - 1/2 cup water
1/3 cup white sugar

Cook over med-high heat till bubbling, stirring frequently. Continue to cook for 5 minutes.

Meanwhile in a small bowl combine:
1/4 cup cornstarch
1/4 cup COLD water

Add to hot mixture and quickly stir. Reduce heat and continue stirring until thick. Remove frm heat and serve over pancakes.

- - - - - - - - - - - - - - - - -

These with the addition of a pan of hash browns makes a tasty supper.

Zucchini Parmesan ( 6-12 servings)

many small zucchini, sliced
jar of pasta sauce
soy mozzarella, grated
breadcrumbs

Slice enough zucchini to fill your casserole dish. Put them in a pot and steam or boil them until a bit tender. Grease casserole dish.

Layer zucchini, then pasta sauce, then mozzarella till casserole dish is full, top with breadcrumbs. Bake at 350 degrees for 15-30 minutes.

Variations:
-can use summer squash to substitute for some of the zucchini
-To stretch your zucchini, use some pasta for one of the layers

Baked Lentils (6-8 servings)

2 cups dry green lentils
2 cups hot water
2 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1 tsp. thyme
1 onion, chopped
2 tsp. garlic powder
2 carrots, peeled and grated
1 celery stalk, diced
1 green pepper, diced
1 quart canned tomatoes, diced

Mix together in a large casserole dish (10x15) and bake at 350 degrees for 45 minutes. Or until the water is absorbed but the lentils are not re-dried. Serve with tortilla chips for scooping.

Variation:
-leftovers cold in a tortilla wrap

Burrito Casserole (8-12 servings)

3 Tbsp. Veg. oil
3 Green onions, finely chopped
4 cloves garlic, minced
1 green pepper, chopped
1 bunch fresh spinach, chopped
2 cans black beans, drained and rinsed
10 flour tortillas, julienned
2 cups white rice, cooked
1 tin tomato soup
1 tsp. chili powder
1 quart canned tomatoes, diced
2 cups shredded soy cheddar (optional)

Start rice in pot of boiling water, cook til done, drain and rinse, return to pot, add tomato soup, and chili powder, stir well.

Heat oil in large fry pan or pot over med. heat. Add onions, garlic, and green pepper, stir and cook 5-10 minutes.

Add spinach and cook until wilted then add black beans and tomatoes. Cook, stirring often, for about 5 minutes.

Stir in rice mixture. Add salt and pepper to taste.

Grease a large 10x15 glass pan. Scatter 1/2 of the shredded tortillas for a base, cover with the rice and beans mixture, add the remaining tortillas, top with the soy cheese.

Heat in oven just long enough to melt 'cheese'.

Variations:

-Originally the mixture was individually served wrapped in tortillas with lettuce and chopped fresh tomatoes.
-Beans and rice mix could be served in a bowl with fresh lettuce and tomatoes, salsa and crumbled tortilla chips.