So we’re starting off right off the bat with one of my cheats. Every time I’ve ever fasted, and it’s actually been quite a few years now, I have always had a few days when I’ve broken the fast and eaten red meat. This is because I become anemic. I start getting really run down, sleepy all the time, I can’t concentrate, etc. Anyway, I try to be very practical about this and simply eat some red meat for three or four meals. So, Sunday supper was non-fasting. Here it is folks:
- Sunday – Lahm Mishwe (shish kabob made with lamb leg steak, tomato and onion), rolled grape leaves (with rice and ground lamb filling), roasted cauliflower and hommous, plus salad and Syrian bread.
- Monday – baked chicken with leftover rolled grape leaves (for Vini and Joey and Maddy), tostadas with rice and beans and avocado and tomato for me.
- Tuesday – barley salad with veggies and tuna (for the family)
- Wednesday – pasta with clam sauce fer cryin’ out loud!
- Thursday – corn and broccoli calzone, regular pizza calzone for the family
- Friday – tom yum with tofu (Thai coconut soup, with soy sauce, not fish sauce)
- Saturday – yakisoba stir fry
Sunday’s dinner is typical of a non-fasting Syrian supper that I might serve for a Sunday Supper, or on a night when I have lots of time to cook. You could easily make it vegan by making veggie kabobs (use zucchini, eggplant, mushrooms, onions and tomatoes), and make the rolled grape leaves without the lamb. The tostadas were purely leftovers, it just all came together. For tomorrow’s salad, I’ll make a composed salad, with a bed of greens dressed in lemon and oil, the barley mixed with corn and diced tomato, a tuna salad made with mayo, lemon, olives, capers and onions, and quartered hard boiled eggs for the family. For the pasta sauce, I use olive oil and lots of garlic and parsley, plus dried flaked red pepper. I put cheese on the table and so the pasta is completely vegan as it’s made.
I’ll post more detailed recipes this week – it’s already 9:30 and my gosh, my days are busy lately!