For some people, today marks the first day of Lent.

Tuesday was the last day of eating King Cake and enjoying Mardi Gras festivities.

Lent, a religious observance, commemorates the 40 days Jesus spent fasting in the desert before beginning his public ministry.

Often those practicing the Christian faith will abstain from certain things during Lent. A friend of mine usually gives up drinking soda — her favorite is Diet Coke — for 40 days. Others may forgo dessert, stop watching TV or log off social media.

For many, the time period is marked with fasting or abstaining from the consumption of meat.

In one community I lived in, there were large Greek Orthodox and Catholic populations. During Lent, you’d often see churches and other groups hold fish fries as fundraisers and a way to honor the Lenten traditions. They usually served fried cod or catfish with coleslaw and some kind of bread and dessert.
We’d often try different locations during Lent to see which had the best fried fish.

If you aren’t used to serving meatless meals, it can be hard to figure out what to serve that can satisfy your appetite. Below are a few recipes that offer some variety in flavor profiles. Also, mushrooms and beans sometimes can satisfy that craving of eating meat.

MUSHROOM MANICOTTI

Ingredients
Pasta
4 uncooked manicotti pasta shells
Garlic-Mushroom Sauce
1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 oz.)
2 tablespoons chopped onion
2 cloves garlic, finely chopped
1/3 cup dry sherry, dry white wine or chicken broth (from 32-oz. carton)
1 teaspoon lemon juice
¼ teaspoon lemon pepper
1/8 teaspoon salt
½ cup whipping cream

Filling
1 package (3 oz.) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
½ teaspoon Worcestershire sauce
¼ cup diced cooked ham
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives

Directions
■ Heat oven to 375 degrees Fahrenheit. Following the directions on the package, cook and drain manicotti shells.
■ In a large saucepan, melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter for about 3 minutes. Stir frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt.
■ Cook over medium-high heat for about 4 minutes, stirring occasionally, until almost all liquid has evaporated.
■ Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat for about 1 minute, stirring frequently, until slightly thickened.
■ In a small bowl, mix cream cheese, feta cheese, remaining onion and Worcestershire sauce with fork until well blended. Stir in ham and chives. Using a small spoon, fill each shell with about 3 tablespoons of the cheese mixture.
■ Pour half of the sauce into an ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells.
■ Cover and bake about 20 minutes or until hot and bubbly.

SMOKY BLACK BEAN AND CORN EMPANADAS

Ingredients
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon chili powder
¼ teaspoon salt
1 tablespoon chopped chipotle chile in adobo sauce
1 can (15 oz.) black beans, drained, rinsed
½ cup frozen corn, thawed
1 box (14.1 oz.) refrigerated pie crusts (2 count), softened as directed on box
1 cup (4 oz.) shredded Monterey Jack cheese

Directions
■ Heat oven to 400 degrees Fahrenheit. Line a large cookie sheet with cooking parchment paper.
■ Get a small bowl and fill it with water and get out a pastry brush if you have one. Set aside for later.
■ In a nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir for 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir for 1 minute. Remove from heat; stir in black beans and corn.
■ On a lightly floured surface, unroll 1 pie crust. Roll to a 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
■ Brush the pie crust edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
■ Bake 13 to 18 minutes or until golden brown and the filling is hot. Serve warm.

VEGETARIAN CHICKPEA AND SWEET POTATO STEW

Ingredients
¼ cup olive oil
1 cup chopped onions
3 tablespoons ginger, finely chopped
5 cloves garlic, finely chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon ground cayenne pepper
2 cans (15 oz. each) chickpeas, drained, rinsed
2 cans (14 oz.) unsweetened coconut milk (not cream of coconut)
1 can (28 oz.) fire roasted diced tomatoes, undrained
1 lb. sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
1 bag (5 oz.) baby spinach
½ cup fresh mint leaves, chopped
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted cashews
2 jalapeños, thinly sliced, optional

Directions
■ In 5-quart Dutch oven, heat oil over medium-high heat. Add ginger, garlic and onions. Cook for 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir for 30 seconds. Add chickpeas; cook and stir for 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer for 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until spinach is wilted.
■ Divide among serving bowls; garnish with cashews, cilantro, mint and chiles.

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