“Metropolitan” Salad and “Lay” Salad

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“Metropolitan” Salad

In Orthodoxy, a metropolitan is addressed as “The Very Most Reverend,” which is probably supposed to mean “truly most reverend” (‘very’ from ‘veritas’), lest there be any doubt. My salad is very most simple. That is to say, it really is very simple.

Add chopped parsley and umeboshi vinegar to shredded cabbage, mix and enjoy. That’s it. This salad is not only very most simple, but also very most lenten and very most tasty.

 

“Lay” Salad

The life of a lay person is difficult and thorny–anything can happen. This salad is a “mixed bag” just like a human life.

cooked quinoa

cooked lentils

tomatoes (heirloom or Campari)

cucumber

Kalamata olives

parsley

garlic

lemon juice

umeboshi vinegar

You may also add onion, which I do sometimes, and olive oil, which I do not add. All proportions vary according to your individual taste. By the way, this salad is a source of complete protein, so fast to your health!

   

   

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New Lenten Sandwich

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I was making lunch sandwiches for my children to take to school this morning and accidentally “invented” a new sandwich.

The photo seems self-explanatory.

Bread (in the photo is rye sourdough)

Tofu (in the photo is extra firm, but firm should work just the same)

Guacamole

“Monastery” Salad Dressing

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This is a very simple salad dressing which I “spied” at the Holy Archangels Monastery in Kendalia, TX (PHOTOS ARE HERE)

5 tablespoons of tahini

juice from 2 small lemons or 1 large one

2 cloves of garlic, grated

1/2 teaspoon of salt

3 tablespoons of water

The monks also added copped fresh dill, but I did not happen to have any.

Put everything into a bowl, mix with a fork, and pour on your salad. All ingredients can be adjusted to taste: more of less garlic, water, salt, you may add pepper, dill, chives, etc.

Simple (and completely Lenten) Hummus

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This hummus is very simple and ‘fully’ Lenten–it uses no added oil at all.

2 cups of cooked garbanzo beans (I cooked my own in a pressure cooker, but canned would work just the same)

1/4 cup of tahini

1/2 teaspoon of salt

1/2 teaspoon of ground cumin

1-2 cloves of garlic

Juice from 1 lemon (I also put lemon pulp in my hummus after taking out the seeds)

Enough water to make it creamy

Add any other spices you like.

Put everything into a food processor, mix and enjoy on bread or a a dip for raw vegetables!