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Matushka Kathryn's Lenten Oreo Sheet Cake

Yield: 16 Servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

A favorite at our local parish. This vegan sheet cake will satisfy your sweet tooth, the delightful dairy free sponge is topped with a fluffy vegan buttercream frosting and garnished with Oreo cookie pieces (Indeed plain Oreo cookies are vegan). Astound your tastebuds and delight the Sunday "coffee hour" crew, by preparing both the chocolate and golden variations. Makes a great birthday (or un-birthday) treat. Many years to Mat. Kathryn who provided the details for this treat!


  • 1 Cup Soy Milk
  • 1 Tsp Apple Cider Vinegar
  • 3/4 Cup Granulated Sugar
  • 1/3 Cup Canola Oil
  • 1 1/2 Tsp Vanilla Extract
  • 1 Cup All-Purpose Flour
  • 1/3 Cup Cocoa Powder*
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Cup Oreo Cookies, Coarsely Chopped
  • 1/2 Cup Non Hydrogenated Shortening (frosting)
  • 1/2 Cup Non Hydrogenated Margarine (frosting)
  • 3 1/2 Cups Powdered Sugar (frosting)
  • 1 1/2 Tsp Vanilla Extract (frosting)
  • 1/4 Cup Plain Soy Milk (frosting)
  • 1/2 Cup Oreo Cookies, Coarsely Chopped (frosting)


  1. Preheat oven to 350 degrees (f). Lightly grease and flour an 8 x 8 casserole pan with margarine.
  2. Combine the wet ingredients in a large bowl. Whisk together, the soy milk and vinegar and then set this mixture aside, for several minutes to curdle.
  3. Mix the dry ingredients: flour, cocoa powder*, baking soda, baking powder and salt together in a separate bowl. *omit the cocoa powder to instead create a vanilla cake.
  4. Once the soy milk has curdled, add the sugar, oil, and vanilla extract. Mix these aggressively until frothy. Now, little by little, add in the previously mixed dry ingredients beating well until no large clumps remain.
  5. Add 1 cup of chopped Oreo cookies to the batter. Use chocolate Oreo cookies if you are making a chocolate cake and golden Oreo cookies for a vanilla cakes.
  6. Pour the completed batter into your greased cake pan and move to the warmed oven to bake for 18-20 minutes. When a toothpick, inserted into the center of the cake, can be withdrawn clean - your cake is done. Remove from the oven and allow to cool, leaving in your casserole dish.
  7. Make up the buttercream frosting. Beat the shortening and margarine together until fluffy. Add the sugar and beat for several minuets more. Now add in the vanilla and soy milk, keep beating for another 4-8 minutes or until fluffy.
  8. Once the cake has cooled, frost liberally and decorate with 1/2 cup of chopped sandwich cookies. Use chocolate Oreo cookies if you are making a chocolate cake and golden Oreo cookies for a vanilla cakes. Serving suggestion: Cut into sixteen, two-inch squares... our priest would argue that nine, three-inch squares is more in line with church tradition.
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Vasily's Hearty Lentil Soup

Vasily's Hearty Lentil Soup

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

It is the second week of Orthodox Lent and you've finally gone cold on the idea of a diet of tortilla chips and salsa for the remaining 5 weeks, here is a quick meal that is both satisfying and simple. Your whole family (or parish) will eagerly line up for seconds of this rich and hearty vegan soup.

Serving Suggestion: Serve along side a hearty crusty roll or baguette.

Kids Reaction: The rich flavor of the kalamata olives take this ordinary soup to the next level!


  • 2 Tbs Olive Oil
  • 1 Medium Red Onion, Julian Cut
  • 2 Cloves Garlic, Minced
  • 1 Carrot, Sliced
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper, Ground
  • 1 Pinch of Celery Salt
  • 1 Tsp Oregano
  • 1 Tsp Thyme
  • 1 Tsp Smoked Paprika
  • 1 Tbs Tomato Bouillon
  • 4 Cups Water
  • 1/2 Cup Brown Lentils
  • 14 Ounce Can, Diced Fire Roasted Tomatoes
  • 1 Handful of Chopped Spinach (fresh or frozen)
  • 1/4 Cup Kalamata Olives


  1. Add 4 cups of water and tomato bouillon (substitute two tablespoons of tomato paste for bouillon) to a large pot. Cover and heat on high, to bring to a boil.
  2. While waiting on the water to boil. Prepare your vegetables. Heat two tablespoons of olive oil in a large skillet. Add the red onions to the hot skillet and sauté until they begin to brown. Push the onions to the side of the skillet, and add the minced garlic at skillet center. Cover the garlic with the onions and allow the garlic to roast under the onions, undisturbed for another 2 minutes. Now add the sliced carrots to the mix, stir and cook these for another 3 minutes. Finally add your spices (salt, pepper, oregano, thyme, smoked paprika), give the mix a stir, cover and remove from the heat.
  3. Now that the water has begun to boil, add lentils, and sautéd veggies to the pot. Reduce heat to a simmer and cook for 30 minutes After 30 minutes add the can of fire roasted tomatoes, cover and continue the simmer until the lentils are soft (about 10 minutes).
  4. Finally mix in a handful of chopped spinach and kalamata olives, simmer until spinach wilts then remove from heat. Serve with a slice of crusty bread, and a dash of sour cream (if your diet allows).


Any leftovers will be even more flavorful after a day of sitting in the refrigerator (consider making this soup up in advance to take full advantage of the 'day two' enhanced flavor).