Veggie Carbonara features homemade fettucine, kale, carrots and a rich sauce of cream, Asiago, egg yolks and fresh oregano. Photo credit: Tom Brodnax. Styling credit: Laurie and Will Moore

Cook these tasty fish and veggie recipes for Lent and beyond

Looking to give up meat for the month or for good? These vegetarian, vegan and pescatarian recipes will help you ditch the meat for now or forever.

Vegetarian/vegan recipes

•Tofu is a fine protein choice when you are looking to lighten up your diet, perhaps ax meat periodically or eliminate it entirely. True, on its own, tofu is a tough sell. But it also sops up the flavors of everything around it, which makes it full of potential. Devilled Tofu Bites taste like the real thing thanks to an avocado-mayo mix spread on top, while Eggless Salad likewise approximates a classic egg salad both in taste and texture.

•Concerns about health, the environment and animal welfare are driving more and more people toward the plant-based lifestyle, even if it’s only baby steps. Want to dip your toes into the vegan waters? Try these recipes for cashew mozzarella quesadillas with fajita veggies; one-pan pasta with crispy Brussels sprouts; Tastes Like Chicken pie; and blood orange creme brulee. 

•Remove the fish flakes from this recipe for okonomiyaki and you have a perfect weeknight vegetarian dinner. 

•Eating vegetables is an insufferable affair for some folks. They do it because it’s good for the body, not because it brings much pleasure. Yet, getting a fill of veggies doesn’t have to mean a boring bowl of rabbit vittles. Try making these eggplant fries, which serves up something fried without the guilt. 

•Use fresh, local produce to get the best flavors in your cooking, including in these recipes for roasted roots soup; winter farmhouse salad; veggie carbonara; and citrus yogurt trifle. 

Scallops, fennel and grapefruit
Photo: Henri Hollis

Fish recipes

•Looking for quick and easy weeknight dinner inspiration? Try these recipes for Greek-style shrimp with feta; trout almondine with spinach;  and sheet-pan scallops with fennel and grapefruit.

•For Christians, Lent is a time for quiet reflection. For austerity. For repentance. But mostly it’s a time for fish. Try these recipes for whole baked fish, Estero style; baked salmon with watercress sauce; and lacquered swordfish with green onions.

•Fish tacos continue to be popular. The fish in this recipe is battered and served on warm tortillas with crunchy cabbage and topped with a cilantro tartar sauce.

•For many, the preparation of fish and other treasures from the sea is akin to swimming in uncharted waters. But, it is Lent, which means that many will abstain from meat on Fridays until Easter. So it’s an especially good time to take the plunge with these recipes for pan-seared shrimp with sherry vinegar reduction; paprika Pacific cod; and seared scallops with asparagus and peas in lemon sauce.


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Read the 2018 AJC Fall Dining Guide: Dining on Buford Highway 

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