Lentfoodpic

When is Lent?

In 2021 Lent begins on February 17 and runs until April 3. This season of reflection, leading up to Jesus’ death and resurrection; can be marked in many different ways. I am inviting you to both “give up” certain foods and “take up” others.

Are you up for a challenge?

During Lent I am encouraging you to add more plant-based meals into your diet. This is a spiritual discipline which helps us to play an active part in caring for the earth by reducing our carbon foot-print.

The U.N. believes that a global shift toward plant-based food is vital if we are to combat the worst effects of climate change. Globally, animal agriculture is responsible for more greenhouse gases than all the world’s transportation systems combined.

This challenge will be different for each of us. I eat a vegetarian diet, so I will be reducing the amount of goat’s cheese and eggs that I eat. I am lactose intolerant which means I have not had cow’s milk for many years. Whatever your starting point, I hope that each of us will move closer to eating a plant based diet. If you are already there – thank you!

Need a little help?
I have invited people to send me their favourite vegetarian /vegan recipes, take-out restaurant which serve vegetarian dishes, and prepared vegan dishes from grocery stores. The first recipes have already come in from people you might well know at Beach United Church.

CLICK HERE for first batch of recipes
CLICK HERE for the second batch of recipes
CLICK HERE for take-out & grocery store suggestions

More Lent activities are posted on the Lent Easter webpage
https://beachunitedchurch.com/worship-and-music/lent-easter

Karen’s Veggie Dal – with a local twist
This recipe uses as many local Ontario vegetables as possible. Less transportation means less carbon dioxide released into the atmosphere. Tastes good, does you good and it’s good for the environment!

  1. Sauté in olive oil, onion, 3 garlic cloves and ginger. Use large frying pan with lid.
  2. Add 1 tsp of paprika, cumin, coriander
  3. Add can tomatoes [796 ml], 1 cup green lentils [ rinsed and drained]
  4. 1 leek chopped, half medium rutabaga, small cubed
  5. 5 cups [1.2 liters] veggie stock
  6. Can of black eyed peas
  7. Stir well, to make sure lentils are not sticking to pan.
  8. Cook at a slow boil for 30-40 mins
  9. Add salt, pepper & lemon juice to taste.
If you have a favourite vegetarian/vegan recipe please send it along to me and I will share it. I hope that you will join with me, as we each try to “live with respect in creation” [New Creed, United Church of Canada].

Karen Dale, in ministry with Beach United Church
karen@beachuc.com






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