what are you eating?

During this Lenten Season, we as a church are fasting meat – all meat, some meat, one type of meat (personal choice). To help one another through this vegetarian switch, we’re building lists of recipes and restaurant menu options! If you have any recommendations, email the church office at office@cfcn.org or post on the church page at facebook.com/cfallsnaz

Restaurant Options:

Five Guys

“Went to Five Guys the other night and actually ordered a Veggie Sandwich. I would never have ordered that, but it was actually pretty good (as long as you like mushrooms).” –  Michael M.

On Tap

“Went here for lunch, not quite sure what to order; never really realized how many staple menu items include meat. But we shared soft pretzels and spinach-artichoke dip, which was tasty, filling, and cheesy!” –  Georgia P. & Steph G.

2 Girls Cafe & Bakery

This local eatery offers quite a few veggie options, such as breakfast quiches, wraps, sandwiches, salads, and mac n’ cheese! Not to mention their delicious pastries and desserts!

Aladdin's Eatery

“One word:  hummus” – PG
Lentil soup & salads are AMAZING as well!

Meat-less Recipes:

Vegetarian Buffalo Cauliflower Pizza
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 1 12'' pizza
  • 1 ranch pizza crust 12" (or crust of choice)
  • 1/3 cup buffalo wing sauce
  • 1 1/2 cups shredded mozzarella
  • 1/4 red onion thinly sliced
  • blue cheese crumbles optional
  • 1/2 head cauliflower you need approximately 10 ounces
  • 1/2 teaspoon garlic powder
  • 1/3 cup buffalo wing sauce
  • 1/2 teaspoon salt
  1. Heat oven to 450F.
  2. Chop the cauliflower into florets. Toss it with the garlic powder, salt, and 1/3 cup buffalo wing sauce.
  3. Spread the cauliflower out onto a baking sheet and roast until just tender, approximately 10 minutes. Remove from oven and place your pizza stone or a large baking sheet in the oven to heat.
  4. Take your pizza crust (par-baked, see note) and brush some olive oil along the crust edge. Sprinkle with garlic powder, salt, and/or Parmesan as desired.
  5. Spread approximately 1/3 cup additional buffalo wing sauce on the crust. Use more or less as needed. Sprinkle the cheese on top of the pizza.
  6. Add the red onion and cauliflower across the top of the pizza.
  7. Place the pizza on your baking sheet or pizza stone and cook until the cheese is melted, approximately 10 minutes.
  8. Top with your desired toppings such as sour cream, blue cheese crumbles, and green onions. Serve immediately.
Mushroom & Wild Rice Soup (Instant Pot)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Instant Pot
  • 5 medium carrots chopped
  • 5 stalks celery chopped
  • half of an onion chopped
  • 3 cloves garlic minced
  • 1 cup uncooked wild rice see notes
  • 8 ounces fresh mushrooms sliced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning see notes
  • 1/2 teaspoon dried thyme
  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups milk I used 2%
Instant Pot
  1. Put all the ingredients in the first list into the Instant Pot. Cook for 45 minutes (manual). Release steam using the valve on top.

  1. When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  1. Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.
Spinach-Artichoke Stuffed Shells
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
  • 3 c. baby spinach chopped
  • 1 15- oz. can artichoke hearts drained and chopped
  • 2 c. ricotta
  • 1 c. shredded mozzarella
  • 3/4 c. freshly grated Parmesan divided
  • 3 cloves garlic finely chopped
  • 1 large egg
  • kosher salt
  • Freshly ground black pepper
  • 1 stick butter
  • 1/2 c. heavy cream
  • 1 lb. cooked jumbo shells
  1. Preheat oven to 350º. In a medium bowl, combine spinach, artichoke, ricotta, mozzarella, 1/4 cup Parmesan and garlic and stir until combined. Stir in egg, then season with salt and pepper.
  2. Make Alfredo: In a skillet or saucepan over low heat, melt butter. Add heavy cream and bring to a boil, then stir in remaining 1/2 cup Parmesan until creamy. Season with pepper. [Editor's note: You can also skip making your own Alfredo sauce by using a jarred Alfredo sauce.]
  3. Spoon a thin layer of Alfredo sauce onto the bottom of the baking dish. Stuff cooked shells with spinach-artichoke mixture and place in baking dish. Spoon more sauce on top of shells.
  4. Bake until warmed through and cheese is melty, 18 to 20 minutes. Serve.
Creamy Mushroom and Spinach Gnocchi
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 12 ounces portobello mushrooms chopped
  • 2-3 cloves garlic minced
  • 3 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1 generous handful baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste
  1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
  2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
  4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
  5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
  6. Stir in the Parmesan and season with salt & pepper. Garnish with fresh parsley. Serve immediately with more Parmesan cheese grated over top if desired.
Recipe Notes

This makes 4 reasonably sized portions. If you're feeding extra hungry people, I recommend serving this with a salad, garlic bread, and/or something else. The gnocchi will cook right in the sauce.

  • 5 pounds russet potatoes washed but NOT peeled. Diced into 1/2 inch ish cubes
  • 1 medium/large yellow onion diced
  • 10 cloves of garlic minced
  • 64 ounces 8 cups chicken stock or broth
  • 16 oz cream cheese softened
  • 1 tablespoon seasoned salt
  • optional garnishes: shredded cheese green onions
  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  2. Cook on high for 6 hours or low for 10 hours.
  3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
  4. Stir well, top with your choice of garnishes & enjoy!
  5. Yields about 10-12 servings.
5-Cheese Marinara
  • 1 lb. penne
  • 1 tbsp. olive oil
  • 1 Onion finely chopped
  • 2 cloves garlic minced
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. dried oregano
  • 1 28- oz. can crushed tomatoes
  • 1/4 c. shredded mozzarella
  • 1/4 c. shredded fontina
  • 1/4 c. ricotta
  • 1/4 c. freshly grated Parmesan
  • 1/4 c. shredded asiago
  • Chopped parsley for garnish
  1. In a large pot of boiling salted water, cook penne according to package instructions. Drain.
  2. In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and season with salt, pepper and oregano. Cook until fragrant, about 1 minute, then add crushed tomatoes. Bring mixture to simmer and cook for 10 minutes.
  3. Stir in the mozzarella, fontina, ricotta, Parmesan, and Asiago. Cook until the cheese is melty and the sauce is creamy. Check for seasoning, adding more salt and pepper if necessary. Add the pasta and stir until the penne is completely coated in sauce. Remove from heat.
  4. Garnish with parsley and serve warm.
Easy Fettuccine Alfredo
  • kosher salt
  • 1 lb. fettuccine
  • 1/2 c. heavy cream
  • 1/2 c. butter
  • 1/2 c. freshly grated Parmesan plus more for sprinkling
  • Freshly ground black pepper
  • 2 tbsp. chopped parsley
  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
  2. Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Remove from heat.
  3. Add cooked pasta and toss until coated in sauce. Garnish with parsley and serve immediately.
Honey-Lime Sweet Potato, Black Bean and Corn Tacos
Servings: 6 servings
  • 1 1/2 lbs sweet potatoes peeled if desired and diced into 1/2-inch cubes
  • 4 Tbsp olive oil divided
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp ground coriander
  • 1/8 - 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 small yellow onion diced (1 cup)
  • 1 clove garlic minced
  • 1 14.5 oz can black beans, rinsed and drained
  • 1 cup frozen yellow corn thawed and drained
  • 3 Tbsp honey
  • 3 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro
  • Corn or flour tortillas
  • Romain lettuce or purple cabbage cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)
  1. Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
  2. Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
Recipe Notes

Recipe Source: Cooking Classy

Creamy Vegetable Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 people
  • 3 tbsp. butter
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tsp. corn syrup
  • 3 tbps. all-purpose flour
  • 1/4 tsp. white pepper
  • 1/2 tsp. salt
  • 1/2 c. chicken broth
  • 1 1/2 c. water
  • 3/4 c. finely chopped cooked vegetable
  • 1 pint half-and-half
  1. In a 3-quart sauce pot, melt butter. Add onoin, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
  2. Then add flour, white pepper, salt, chicken broth, water and vegetables. Simmer 3 minutes.
  3. Add half-and-half. Simmer until desired consistency. Stir constantly (med-low heat) - do NOT bring to a boil.
  4. Garnish with chopped parsley and serve.
Recipe Notes

Substituted one pkg. of Knorr Spring Vegetable recipe mix for the cooked vegetables.

If you're feeling the struggle...

"Eggs and toast for lunch . . . gotta get it before it becomes meat."

"Potato soup #starches."

"Lent Day 9: I really miss chicken wings."

"This is way easier than that time we gave up everything but water. That sucked."

"That looks awesome! Way better than the rice and asparagus I have to look forward to . . ."

"Is using stock cheating? It's not really meat. More like chicken extract. Or chicken essential oils."

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