Post-Eid Vegan

Lightening up after Ramadan and Eid

Ramadan and Eid are over and I am ready to get back to lighter summer eating.  Fasting Ramadan summers for 17+ hours, despite the heat, requires a lavish production for the break fast table.  I need a hardy dish to satiate my fasting belly and face another day of fasting.  And when the month of fasting is over, Eid begins with its deluge of kaak (date filled cookies).  My body is craving summer’s light.  Hardy is for the winter…except during Ramadan.

Simple Baqla Salad

Baqla is available during the summer in Palestine.  It’s thick oval leaves and stem are tart and delicious.  And I learned from my nutritionist friend that baqla contains omega 3 oils, an added bonus.

1 bunch baqla, chopped

3 medium tomatoes, thinly sliced

2 tablespoons raw sunflower seeds

juice from ½ lemon

2 tablespoons olive oil

salt for taste

Mix ingredients and enjoy.  The recipe can feed 1-2 people.

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Baqla-Beet Salad

The beets in my garden are bulging out of the ground, ready for yanking out of the ground.  I love the delicate sweetness and the sharp color of fresh beets.

1 bunch baqla, chopped

2 large beets, roasted

½ cup walnuts

juice from ½ lemon

2 tablespoons olive oil

salt for taste

Roast the beets in the oven at 190 degrees Celsius for 1 – 1.5 hours.  Protect your fingers – Give the beets time to cool off.  Halve each beet, and slice thinly.

Mix all ingredients and enjoy.  Tart baqla and sweet beets.  I don’t think it can get better than this.

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Baba Ghanoush

I bought the long, thin, light purply colored Battiri eggplant just before Eid.  The Battiri eggplant, named after the village Battir in which it is grown, is perfect for making mahshi (stuffed vegetable).  I thought that I would make a special meal over Eid.  But then Eid arrived.  And I could not bear to imagine spending half my holiday digging out the insides of each eggplant and stuffing them with spiced rice and meat.  So I removed the stems and tails and placed the eggplants in a baking dish.  I drizzled the vegetables with salt and olive oil and baked them at 200 degrees Celsius for an hour.  When they cooled, I placed them in the food processor along with lemon juice, tahini (sesame seed paste), salt, and olive oil.  I stored the thick paste to be used throughout my holiday to fill my lunch-time sandwiches or as a dip for my many snacking impulses.

2-3 medium eggplants

2 tablespoons olive oil

juice from ½ lemon

2 tablespoons tahini

salt for taste

Adjust the ingredients according to your taste preferences.

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I truly enjoyed the meditative state of fasting during Ramadan.  Really.

But I am happy to move on so I can indulge in summer’s light.

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