Lent Challenge 2013 Day 43: Bread Alone?

Ah, the Lent Challenge.  Boy, that takes me back.  All of four days ago, we were still fasting and so busy with the Triduum that it took me until Easter Monday to finish the blogging of it all. Just as our Jewish older sibs get rid of all the chometz (every single crumb of leaven) in the house heading into Passover, we thought it would be kind of meaningful to use up all the bread in our house in anticipation of Good Friday.

It's a pot! It's an oven! It's...

Slow Cooker, you’re my hero!

Slow Cooker “Quiche” (prep time:  10 minutes)

8 c cubes of leftover breads (I say “breads” because we used everything we could:  naan, pita, rolls, leftover French bread, etc.)
2 broccoli crowns
1 onion
1 c chopped celery
1 c shredded mozzarella
1/2 c parmesan cheese
4 eggs, beaten
1 1/2 c milk (if your “quiche” seems dry, add more milk until it is at least malleable)
1 t salt
1/2 t black pepper


Chop broccoli stems in your food processor first, then chop the florets, to make sure they’re all chopped evenly. Then go ahead and chop your onion in there, too.  Combine all ingredients in a large bowl until well-mixed.  Spray your slow cooker liner with cooking spray.  Pour in “quiche” and cook on low 4-5 hours.

This makes an ENORMOUS batch.  It can be halved easily, but as this was an experiment, I don’t know how that would affect the cooking time.


Spaghetti & S’meat Sauce

Also known as…

Vegan Spaghetti Bolognese

Approximately 1 lb of seitan, already cooked in broth
1 T olive oil
1 T palm shortening (confession:  I used butter, which made ours less than vegan)
1 sm onion, finely chopped
1 large green or red bell pepper, chopped
1 T minced garlic
1/2 tsp salt
1 24oz jar of spaghetti sauce (use your own if you’re a better person than I am)
1 tsp each of dried parsley, basil, oregano & thyme
pinch of black pepper
1/2 tsp sugar

In a food processor, finely chop the seitan until it resembles ground beef, and set aside.  Combine oil and shortening in a large saucepan over medium-high heat and sautee onion and pepper until softened.  Add seitan, garlic, and salt, and sautee over medium high heat approximately 2-3 minutes.  Add remaining ingredients and bring to a low boil.  Reduce heat to lowest setting and let simmer at least 20 minutes or until you are ready to serve.  Serve over spaghetti. 

I think this is my favorite seitan meal so far, and it seemed to go over with the family as well.  Seconds were provided and we didn’t have leftovers.  This was our meal before heading out to Holy Thursday Mass.  First Shift of Kids is preparing for First Eucharist, and in our parish those are the kids who get their feet washed.  It was pretty amazing to see our children experience that part of the liturgy first hand.  It was also a long, long night for a passle of second graders to power through, but power through they did. 

And now it’s time to prepare for the home stretch!