Lent came early this year, starting in early February. Established in the 4th century, it is a period of fasting, sacrifice and reflection, observed traditionally by Christians, to prepare for Easter. The meaning behind Lent is one of penitence and preparation. Fasting was a way of purifying the body, readying it for the celebration of Easter. It was also a way for the person to gain self discipline and take control over material influences in life. The word “Lent” is derived from Teutonic word for springtime. For many, the 40 day period starts on Ash Wednesday and continues on to Easter Sunday.
The fasting rules in the Catholic Church were relaxed by proclamation of Pope Paul VI in 1966. That change resulted in fasting and abstinence on Ash Wednesday and Good Friday. This requirement notes that those 18-59 eat only one full meal that day. All Fridays during this period are to be meatless for all over the age of 14. Most Protestant churches do not have this requirement and some eastern Christians have stricter rules on abstention, eliminating such things as meats, oils and dairy products on several days a week during the Lenten period. Some orthodox religions require a fasting that prohibits meat and meat products, fish with backbones, dairy products, olive oil, and wine.
Whether you are trying to observe the Lenten rules, or would like some suggestions for meatless meals, here are a few great options:

Braised Shrimp
2 lbs. Shrimp
5 Onions, sliced
1/2 C. oil
2 C. Canned tomatoes
1 tsp. Parsley, chopped
Cover shrimp (with shells) in water and cook for 10 minutes or until tender. Drain, reserving one cup of broth. Shell and devein shrimp. Saute onions in oil. Add tomatoes, chopped parsley, shrimp broth and simmer for 20 minutes. Add shrimp. Serve over bed of rice.

Veggie Teriyaki Wraps
2 C. Cooked white rice
2 T. Olive oil
1 Onion, minced
1 Red bell pepper, minced
1 Small zucchini, minced
1 Small yellow squash, minced
1-1/4 C. Teriyaki sauce
3 T. Soy sauce
2 tsp. Garlic powder
Salt and pepper to taste
4 (10 inch) tortillas
Heat olive oil in a large skillet over medium heat, saute vegetables until tender. Stir in the teriyaki sauce, rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
Place 1/4 of the rice and vegetables in each tortilla, and roll up.

Lentil Spinach Soup
1 C. Rice
1 C. Lentils, soaked for 4 hours
1 Bunch spinach, washed and chopped
1 Onion, quartered
1 Stalk, celery,
1 Onion, minced
2 Cloves garlic, peeled and finely minced
1 C. Tomato sauce
4 T. Olive oil
Salt and pepper to taste
Rinse the lentils and cook them for 45 minutes in two quarts of water with the quartered onion, celery, salt and pepper. Remove and discard the celery and onion. Sauté minced onion and garlic in oil until onions are translucent. Add tomato sauce and cook two minutes more. Add to lentils and spinach. When the soup comes to a boil add rice and cook, stirring occasionally, until it is done, about 15 minutes.

Veggie Lo Mein
Sauce:
2 T. Soy sauce
1 T. Rice wine vinegar
2 T. Brown sugar
1 tsp. Toasted sesame oil
1/4 tsp. Chinese five spice powder
2 tsp. Grated fresh ginger
3 tsp. Minced garlic
1/2 tsp. Hot sauce (optional)
2 tsp. Cornstarch
Remaining Ingredients:
2 tsp. Oil
2 C. Bean sprouts
1/2 C. Thinly sliced green onions
1 C. Mushrooms, sliced
1 C. Shredded Napa cabbage
1/4 C. Grated carrot
6 oz Chinese egg noodles or whole wheat spaghetti, cooked and drained
Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and set aside. Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of oil to coat. Add vegetables and saute for until the vegetables just start to soften. Add the noodles and sauce, tossing to combine. Serve immediately.

Creamy Avocado Pasta
9 oz. Uncooked pasta
2 Cloves garlic
1/4 C. Fresh basil leaves
2 T. Fresh lemon juice
1 T. Extra-virgin olive oil
1 Ripe medium avocado, pitted
Salt and black pepper, to taste
2 T. Lemon zest
Cook the pasta according to the instructions on the package. In a food processor, combine the garlic and basil and pulse to mince, then add lemon juice, oil, avocado flesh, and 1 T. water and process until smooth. If the sauce is too thick, add a bit more oil. Season with salt and pepper. Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. Top with lemon zest and serve.

Black Beans and Rice
3 Cans black beans, drained
1 Green pepper, diced
1 Red pepper, diced
1 Onion, finely diced
2 Cloves garlic, minced
1-1/2 C. carrots, diced
4 Stalks celery, diced
1/2 C. Salsa
1 C. Vegetable stock
2 tsp. Chili powder
2 tsp. Cumin
1 tsp. Onion powder
1 tsp. Black pepper
A few dashes Tabasco sauce (optional)
Salt and pepper to taste
Olive oil
3 C. Cooked rice
Heat olive oil and saute carrots for three minutes. Add peppers, onions, garlic, celery, salsa, stock, and spices, mix together and cover. Simmer for 15 minutes. Drain and rinse beans, add to skillet, cook five more minutes. Serve over rice.

Pan-Seared Fish with Lemon Dill Mayonnaise
1/4 C. Mayonnaise
Zest and juice of half a lemon
1 tsp. Dried dill or 2 tsp. freshly chopped dill
2 tsp. Finely chopped red onion
1-1/2 lb. Firm white fish
Salt and pepper to taste
1 T. Olive oil
In a small bowl, combine the mayo, zest, lemon juice, dill and onion. Season fish with salt and pepper. Heat the oil in a large non-stick fry pan and cook the fish on medium heat for 4 to 6 minutes. Serve with a dollop of lemon-dill mayo.

By GLORIA PLEVA KACIK
Contributing Writer