Friday Food Fast Facts
April 19, 2019
“This particular religious Congregation is called into being by God to participate as a community in extending the providential designs of God to all creation.”
— Sisters of Providence Constitutions, Article 5
“How will this decision or action affect Earth? … affect the common good?
— Providence Identity Lens, 2006
During this Lenten season, we have been engaged in praying, reading about, and contemplating the possibility of eating more meatless meals. Perhaps you are interested in making a long-term commitment to the sustainability of our planet through meatless meals.
This article, from the Mayo Clinic, investigates the possibility and offers some suggestions for making that desire a reality.
We offer this prayer by Joyce Rupp as you discern these choices.
Come and Stay at My House Today
Jesus, this Lent, I am yearning to wear a Zacchaeus heart.
I am wanting to hear you call my name just as you did his.
I am anxious to know that you are inviting yourself to my home.
I am humbled, amazed, excited, and astounded, just as he was.
But that is where the desire to wear a Zacchaeus heart stops, because I know what happens when you visit someone’s house.
Conversations occur. Choices are presented. Changes happen.
That’s because you look for more than dust when you come to visit
And you talk about things more vital than the weather.
You move into the heart’s dimension. You gaze deeply.
You don’t just dwell. You interact. You activate.
You dwell so lovingly that the truth cannot be resisted.
This Lent, help me to welcome you and yearn for your love.
Grant me a Zacchaeus heart that turns around and sees the truth.
I need the gaze of your love to remind me of my truest self.
I, too, need the strong call to make amends and start anew.
Hurry, Jesus, come and stay at my house today. — Joyce Rupp
You may wish to try a new recipe or two, found below:
Greek Feta Flatbread
Spray one large whole wheat pita with olive oil cooking spray. Bake in a 375-degree oven for five minutes.
Toss together four halved grape tomatoes; one tablespoon of chopped red onion, two chopped Kalamata olives, two tablespoons of feta crumbles, a pinch of oregano and one teaspoon of extra-virgin olive oil.
Spoon the mixture over the pita.
Optional: Before assembling the pita flatbread, spread hummus or pesto on the pita and then top with remaining items.
Serve with a small tossed salad or some dried fruit, such as dates.
Serves 1. Recipe from Woman’s Day Magazine.
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 cups of vegetable stock
- 2 cups of sweet potatoes, peeled and diced
- 1 cup chickpeas (garbanzo beans)
- ½ cup brown rice
- ¼ teaspoon of salt
- ¼ cup of peanut butter
- 2 cups kale leaves, chopped (no stems)
- 2 tablespoons of lemon juice
- 1 tablespoon of soy sauce
- Hot pepper sauce to taste
Saute onion and garlic in two tablespoons of the vegetable stock over medium heat for three to five minutes or until onion is soft. Add the remaining stock, sweet potatoes, chickpeas, rice and salt. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes.
In a small bowl, combine the peanut butter with ½ cup of the liquid from the stew. Stir into a smooth paste. Add the peanut butter mixture and the kale to the stew. Cook for five minutes. Stir in the lemon juice, soy sauce, and hot pepper sauce. Serve with rice or whole grain bread and a tossed green salad. Serves 4. Recipe from The Jumbo Vegetarian Cookbook