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Lenten Meals - beyond faith

getting the quasi-legal stuff out of the way first: I did some Google searching and found some websites to quote, I nor the Benevolent Kitchen, take an responsibility for those sites and honestly know nothing about them or their intentions. The quotes are used out of context and just for entertainment value.

Now for food.
The Meatless Meals or Weird and Wonderful Greens sections are a good place to start for, well, meatless meals.

Historically Lent is a sacred time for Christians. The churchyear.net website provides a simple summary of Catholic thoughts:

The minimum the Catholic Church expects is fasting on Ash Wednesday and Good Friday,
and abstinence on the Fridays of Lent. Fasting means eating only one full meatless meal on
that day. However, one may still eat a breakfast and even a lunch in addition to a full meal if
the two
additional small meals do not add up to a second full meal. Snacking is not allowed.
Drinking coffee, tea, juices, etc, between meals is permitted on fast days.
requires abstaining from meat, and soups and gravies made from meat, for the
entire day. Meat is defined as the "flesh meat of warm-blooded animals." This is the reason
why Catholics often eat fish on Fridays, but anything meatless works.

Wikipedia also offers details on why this is done:
The purpose of fasting is spiritual focus, self discipline, imitation of Christ, and performing
penance; it in no way stems from a concept that the material world is in some sense evil.

The Benevolent Kitchen has recipes on this blog which are appropriate for Lent, here are a smattering of Gluten Free Lent appropriate options:
Mac and Cheese
Tofu Cutlets
Stuffed Bell Peppers
Black Bean Avocado Burgers great with Tzatziki
some easy no oven needed recipes too
take the ingredients on this page and mix up a great dish!

The Hugh le Despenser website offers this insight into what might be on your 14th century menu:
Of course, for those who observed the no-meat rule, fish, fish and nothing but fish could get pretty boring. Cooks
became quite creative with spices to try and zest things up a bit, and, to be fair, there was quite a variety of fish on
offer: herring; mackerel; conger eel; plaice; salmon; shellfish; cod; lamprey; mullet; dory; turbot; barbel; dace; pike;
fresh water eel; whiting; haddock and ling could all have been on the menu in the 14th century.

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