Food for Thought:
Vegan dishes for Lent

The spiritual roots of veganism can be found in Orthodox fasting

By Penny Arsenault

Previously published in WestmountMag.ca

Many people begin a period of reflection and personal preparation at this time of year, often marked by specific practices such as fasting or moments of contemplation. These traditions, which date back centuries, are still observed in some cultures. While some communities have relaxed the rules surrounding these practices, others maintain stricter approaches. For example, in certain Eastern traditions, this period may include an extended 40-day fast, as well as other days dedicated to these practices throughout the year.

It has been said that, in Greece, even fasting is all about good food!

So, though a plant-based diet still seems weird or difficult to some, there are periods throughout the year when many followers essentially adhere to a vegan diet in the Greek Orthodox faith. It has been said that, in Greece, even fasting is all about good food! So this makes Greek cooks quite adept at preparing delicious meals containing no animal products. The longest fasting period in the calendar year is Lent, which this year started February 27 and will last till April 6.

I recently spoke to Father Venediktos, a Montreal-born parish priest from St. Nicholas Greek Orthodox Church in Sudbury, Ontario. On the eve of this holiday period, I asked him about the significance and reasoning behind this religious practice and the moral and theological implications. Below are his thoughtful insights:

“The Christian faith believes that the human being, in essence, is both physical and spiritual, and that both those natures exist in unity and synergy, and that one can affect the other. There is a balance that exists between them, and when one shifts his focus solely on one of those two natures, he weakens the other one.”

“For example, if a person only focuses on the material world around him and on his physical needs as a priority, the spirit that is not nourished will weaken. Christians believe that the soul is the predominant and eternal nature of the human and that our focus should be pointing towards our spirit first and not our body.”

‘The original form of fasting meant that you could not eat a “cooked meal” during a day of fast… The time an individual saved in the preparation of the daily meals was put towards prayer, and the money saved during this period was given as alms to the poor.’

“This is why the Holy Fathers preached on the importance of spiritual growth through spiritual exercises during the first centuries of Christianity and before the Great Schism that saw the birth of the Catholic and the Orthodox Church. Such practices (or exercises) include prayer, charity and abstinence. One of the forms of abstinence is, in fact, fasting. Fasting is the abstinence of any animal products in our diet: meat, fish, dairy, eggs, oil and wine.”

“Nowadays, fasting is perceived as a simple process of elimination of these elements from our daily meals, but originally fasting was much more than that. The original form of fasting meant that you could not eat a “cooked meal” during a day of fast (hence the exclusion of oil and wine, two of the main ingredients of cooking at the time). Only one meal for the entire day was allowed, as modest as possible, not cooked – a dry snack was preferred, just enough to get by.”

“The time an individual saved in the preparation of the daily meals was put towards prayer, and the money saved during this period was given as alms to the poor. Fasting was not only underlying the practice of abstinence but was linked to and enforced the spiritual exercise of prayer and the practice of charity. Thus, a period of fasting meant a true focus on our spiritual nature and the growth and nurturing of our spirit.”

“Since Christianity places our spiritual nature above our physical being, the Orthodox Church has nearly 200 days of fasting in a year when followed correctly, meaning that around 55% of the days are fasting days and the focus should be on our soul.”

“But fasting has also another reason for being. The Holy Fathers understood the great significance human beings played in the ecosystem and the responsibility we have to keep the balance in place. This is why the 200 days of fasting are spread throughout the year, according to the feasts that are celebrated but also concerning the other living creatures we share our planet with.”

“For example, the longest fasting period of the year is before Easter (in early spring) and, during this time, the herds have their little ones; if we drank the milk, there would be none left for their offspring. Also, during the Christmas fast, we are allowed to eat fish, as late fall is the most abundant fishing season.”

‘… fasting has also another reason for being. The Holy Fathers understood the great significance human beings played in the ecosystem, and the responsibility we have to keep the balance in place.’

“Fasting was not only intended to help the humans achieve their spiritual goals, but also to underline their responsibility towards all creatures we share our planet with, a humbling thought that 200 days of the year we are “of service” to the planet, and the smaller portion of our yearly existence we are “the master” and profit from it.”

“As an Orthodox Christian in our modern times, it is much easier to follow the fasting periods since we have so many products to choose from. Most of those who practice periods of fasting don’t deprive themselves of much and find it fairly easy, with no negative impact on their health. It is like a habit, and once you get into it, well, it is fairly simple, and I even believe a very healthy habit to take.”

“It is to be noted that the severity of the fasting can get adjusted by one’s spiritual father (their confessor) according to the needs and limitations of each person. There is a lot of flexibility in this practice because all spiritual exercises are intended for the soul to grow and not for the body to suffer. One should push himself according to their right limits.”

“Of all the fasting calendar periods (ranging from a day to a few weeks at a time) the Great Lent of Easter is, in fact, the longest and the most challenging. It is 50 days long, out of which 48 are consecutive. Orthodox Christians have Easter as the most important feast day in their calendar, and the spiritual preparation for this great feast is also a great one. The Church wants its parishioners to focus on their prayer during this time, abstinence and charitable deeds. It is a reminder that we should aim to be “Christ-like” if we wish to spend eternity with Him.”

“The concept of spiritual and religious fasting is a widespread ideology in all the Orthodox world, and all the Orthodox churches follow and preach some sort of diet abstinence. The same goes for the Roman Catholic Church as well. How widespread the practice is amongst the followers depends on many factors, but the ideology is still present.”

*   *   *   *   *

Luckily, Father Venediktos not only shared his knowledge and thoughts with us but his mom and sister agreed to share a few of their tried and true lent recipes: two mains, two dips and two sweet recipes.

Greek Peas and Potatoes – Image: Uwe Conrad – Pixabay

Greek Peas and Potatoes

Makes 6 large portions

Ingredients

• 4 large yellow or golden potatoes
• 1 kg bag of frozen peas
• 1 carrot
• 1 celery stalk, with leaves
• 1 onion, chopped
• 2 cloves garlic, chopped
• ½ cup oil (canola or any that you like)
• juice of ½ lemon
• juice of ½ orange
• 3 cups heated water
  Herbs and spices
• 2 sage leaves
• 1 dill stalk, chopped
• ½ cinnamon stick
• 1 tsp mustard powder
• ¼ tsp ginger powder
• 1 tbsp paprika
• 1 tbsp chopped parsley
• ½ tbsp of each: mint, thyme, rosemary and marjoram

Preparation

• Defrost the peas at room temperature for 30 minutes in a colander.
• Peel and cut the potatoes into medium-sized pieces. Keep them in the water for now.
• In a pan, place the chopped ingredients: celery, onion, garlic, dill and carrot. Add all the herbs and spices.
• Place the peas in a pile, on one side of the pan only.
• Place the potatoes in the rest of the pan over the herbs and spices.
• Add the lemon and orange juices and the oil over the potatoes and peas.
• Pour the heated water into the pan until the potatoes are slightly covered.
• Place a piece of aluminum foil over the part of the pan where the peas are (to create a cover so the peas won’t cook too fast!) Don’t allow the foil to rest on the peas.
• Place the half-covered pan in the oven at 360 degrees for 1 hour.
• After an hour, stir the peas.
• Taste a potato piece to see how it’s coming along (you deserve it, after all!)
• Put the aluminum foil back on to protect those sensitive little peas.
• Place the pan back in the oven for another 30 to 40 minutes.
• Turn off the oven – you can leave the pan inside for another 20 minutes to allow the potatoes to roast a bit more, depending on how soft you like them.

The cook’s not-so-secret tips:

• Use yellow or golden potatoes – super tasty! (Round white potatoes cook much more slowly.)
• The cooking time will vary depending on the pan and oven used – keep sampling!

Vegan Lentil Mushroom Moussaka – Image: courtesy – MyGreekDish.com

Vegan Lentil Mushroom Moussaka

This one is a little ambitious but so worth it!

mygreekdish.com/recipe/vegan-moussaka-with-lentils

Skordalia – Traditional garlic dip

Skordalia – Image: Hebi B. – Pixabay

Ingredients

• 1 lb gold potatoes, peeled and diced
• kosher salt
• 3 ounces blanched almonds*
• 3 to 6 garlic cloves
• ¼ cup plus 2 tablespoons fresh lemon juice
• ¾ cup Greek extra virgin olive oil
• 1 green onion, trimmed and thinly sliced, for garnish
• fresh chopped parsley, for garnish
• zest of 1 lemon, for garnish
  
  *optional

Preparation

• Prepare and cook the potatoes until very soft, and allow them to cool.
• Make the garlic paste. While the potatoes are cooling, combine almonds (if using), garlic, a large pinch of kosher salt, and lemon juice in a food processor. Mix until smooth.
• Mash the potatoes well.
• Combine the mashed potatoes with extra virgin olive oil and the garlic-almond paste. Add half the oil a little bit at a time while mixing. Add the garlic paste and mix well. Add remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Add more salt to taste.
• Transfer to a serving dish, drizzle olive oil and top with chopped green onions, parsley and lemon zest.
• Enjoy with pita bread, crackers, or veggies.

Vegan Tzatziki – Image: courtesy of MyGreekDish.com

Vegan Tzatziki

A delicious vegan tzatziki sauce recipe from MyGreekDish.com

mygreekdish.com/recipe/vegan-tzatziki-sauce-recipe 

Paximadia Greek Biscotti – Image: Rachel Claire – Pexels

Paximadia – Traditional Greek Biscotti

Ingredients

• 2 cups vegetable oil, such as canola oil
• 2 cups orange juice
• 2 cups sugar
• 5 tsp baking powder
• 3 tsp cinnamon
• 7 cups flour
• 2 tbsp sesame seeds

Preparation

• Preheat the oven to 350 degrees Fahrenheit.
• Add everything but the flour to a bowl and mix. Slowly add the flour to the mixture until you have a soft, pliable dough.
• Make long rounded strips of dough and press them onto a pan to flatten. Score them every 3/4 inch or so. Sprinkle with sesame seeds
• Bake at 350 degrees until they are slightly browned, approximately 30 minutes. Take the pan out of the oven and lower the oven to 250 degrees.
• Remove the biscotti strips from the pan and cut them where they were scored. Place the cookies back on the baking sheet on their sides (so all sides of the biscotti can properly dry) and continue to bake at 250 degrees for 20 to 30 minutes, depending on how dry you like them.

Simple Vegan Pancakes – Image: courtesy of NoraCooks.com

About pancake Tuesday

The Tuesday before Lent is known as many things: Fat Tuesday, Mardi Gras, Shrove Tuesday or Pancake Tuesday. Unfortunately, pancake Tuesday has come and gone, but why not include a vegan pancake recipe here? So, below is a simple and delicious pancake recipe for any time of the year from Nora Cooks.

noracooks.com/vegan-pancakes

Vegan or not, observing Lent or not, try some of these dishes and drop us a line.

Feature image: Paximadia – Traditional Greek Biscotti, by Rachel Claire, pexels.com

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A figure skating coach and ballet dancer, Penny Arsenault is a friend to cats, dogs, and all animals, dedicated to fitness and nutrition, and tireless in her optimistic pursuit of the improvement of urban gardens, and preservation of wild spaces.