This is long – but it’s been a great exercise for me today, for thinking about food stores and refrigeration needs, especially related to our family’s health needs.
We are doing the Orthodox Advent Fast (Orthodox/Eastern Catholic fast that mirrors Lent, 40 days before Christmas) for the first time in my life. It’s not as severe as the Eastern Christian Lent, because eggs, oil and wine are actually allowed (Lent in the Eastern Church is basically very low-fat vegan for 40 days, with oil and wine allowed on the weekend only).
Especially since this is so unfamiliar for me, I am taking the opportunity to come up with a list of menus that (1) abides by the rules of the fast of my new “culture”, (2) uses my food stores, (3) meets the needs of both a diabetic and another person with Celiac disease and cancer, and (4) reduces the need for refrigeration (one of my prepping goals). I still have to figure carb counts for diabetic needs 🙁
Veggies will be fermented (can sit out several days) or rehydrated or made fresh from veggies that can sit outside of the refrigerator if necessary (for a few days). Gathered greens will have to be cooked immediately. The specific type of vegetable broth (a remedy from a Korean friend) and the juicing are geared towards the needs of the family member with cancer. Refrigeration will be mainly for the vegetable broth and fresh greens, if necessary.
Spices will be extremely important, for both digestion and flavor.
So here’s my list:
EGG DISHES (can use egg powder or store bought eggs which, as I learned in India, do not have to be refrigerated if used up within a week or two, even in tropical heat):
– Frittata with rehydrated dried vegs or any fresh vegs that can be bought at the store or foraged and cooked immediately.
– Vegetable patties held together with eggs and/or flax meal
– Vegetable omelet
– “Coffee cake” made with a lot of eggs, coconut flour, a bit of honey and some dried fruit
– “Veggie pudding” made like the “coffee cake” above, only savory
– Egg-drop soup made with dried mushrooms, onions, ginger, and carrots (dried or fresh) in vegetable broth made with shitake mushrooms, burdock and Korean radish (root plus dried leaves).
VEGETABLE DISHES
– Home ferments like home-made sauerkraut and other pickled vegetables, put in the crock as soon as I buy or gather them
– Curried, rehydrated dried vegetables
– Curried or stir-fried fresh veggies that are more “durable” (like carrots, burdock, Korean radish, etc.)
– Dandelion and other wild greens (mostly dandelion this time of year) cooked Greek style
– Raw juiced fruits and veggies (buy them and use them within a few days)
BEAN/LEGUME DISHES
– Lentil/bean salads made with olive oil, vinegar and other herbs plus fresh or rehydrated veggies
– Stewed rehydrated squash and beans
– Hummus
– Other bean spreads, to be dipped with veggie sticks and/or gluten-free bread (made with millet flour and flax meal).
– Mexican black beans and home-made corn tortillas (using masa)
– Falafel in gluten-free wraps with tahini sauce
– Pasta i fagioli (bean, veggie and pasta dish)
– Bean and veggie soup made with vegetable broth (made with shitake, burdock and Korean radish (root plus dried leaves)).
– Vegan baked beans
– Indian dahl (made with split red lentils)
– Ful medames – a Middle Eastern dish of cooked fava beans served with vegetable oil, cumin, chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs and spices. Often served with hard-boiled eggs – yummy for breakfast
Rice, buckwheat, oats, gluten-free bread (millet + flax), corn grits and potatoes available as starches.