Hi, this the place for yummy recipes that people don’t want to read about while they’re fasting 😉

Putting out a call for recipes, especially fast and tasty recipes for fasting days, but any delicious recipes are fine here.

I’m good at tasty, not always so good at quick. Pretty good at ones you can make in large batches and then re-heat.

OK, here’s one, for starters:

Yummy Chocolate-y Breakfast/Snack/Dessert That’s Good For You

500 grams low-fat Greek yogurt
1 tablespoon good quality cocoa powder
1 tablespoon instant espresso powder
1 tablespoon no-alcohol vanilla extract
1 tablespoon agave syrup

Mix everything together and serve. Mine comes in at about 1 calorie per gram, so a 6-oz. (168 gram) serving, which makes a pretty filling breakfast, comes in at less than 170 calories and contains 17 grams of protein; a 2-oz. serving (56 grams) makes a tasty little dessert for under 60 calories on a fasting day. Your yogurt may be different from mine, please do the calorie calculations based on the ingredients you’re using.

Thank you, jojo and ply, two good recipes!

jojo, I have never in my life eaten quorn. In fact, I find 300-calorie vegetarian fasting day dishes somewhat difficult to come up with, to get enough protein without too many carbs. That’s why I eat a lot of fish and frittatas on fast days. It is easier when you have 500 calories to work with for dinner, like I do now. Will post what fast-worthy vegetarian dishes I can come up with.

Fast Fast-Day Dahl:

Heat in small saucepan until the mustard seeds pop:

1 teaspoon ghee or butter
1 teaspoon mustard seeds

Add:

2-3 cloves garlic, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne

and saute for a couple of minutes.

Add:

3 cups hot water
1 cup (192 grams) red lentils

Bring to a boil, lower heat and simmer for ~ 20 minutes.

Serve as part of a meal that contains yogurt or cheese, to complement the amino acids in the lentils. (On a busy day, you could even just serve the chocolate/coffee/vanilla yogurt as dessert.)

Mine cooked up to a thick soup at about 1 calorie/ml. Add more water if you want a thinner soup. On a non-fasting day, can be served over rice, which also provides complementary amino acids.

Beans & Greens

Saute about 1/2 cup (~125 grams) of drained, rinsed canned beans of your choice such as cannellini, navy, pinto, black (~90-100 calories) in 1 teaspoon olive oil (40 calories) with 10 grams crushed garlic (15 calories) and 200 grams fresh spinach or chard (<50 calories). Season with salt and pepper.

Serve on 200 calories’ worth of whole wheat toast, bulgur or brown rice,

OR

top with 50 grams of cheddar and allow to melt, or serve alongside the cheddar, or serve on 100 calories’ worth of grain and top with 25 grams of cheddar or 15 grams of parmesan.

If 500-calorie dinner, there is room left for a small piece of fruit or some berries for dessert.

Ricotta-Parmesan Crustless Pie with Fresh Herbs

This recipe is adapted from one in “The Complete Italian Vegetarian Cookbook” by Jack Bishop.

Mix together:

3 large egg yolks, beaten
30 oz. (~840 grams) part-skim ricotta
1/4 cup (70 grams) grated parmesan
1/4 cup chopped fresh basil (or parsley or dill)
1 Tablespoon chopped fresh thyme (or sage or rosemary)
salt and pepper to taste (no much salt is needed, the cheese is plenty salty)

beat the 3 large egg whites until they form stiff peaks, and fold them into the above mixture.

Spray a 10″ deep-dish pie dish with non-stick spray, and scrape the mixture into it.

Bake in a 375F oven for 50 minutes or until golden brown, when a knife inserted in the center comes out clean.

Cool on a cooling rack for an hour before serving. Can be refrigerated for several days and brought to room temperature before serving.

Made six 292-calorie or eight 219-calorie servings; different sizes of eggs and brands of ricotta may have different calorie counts, please do your own calculations with the ingredients you use.

Both my son and I really enjoyed this.

It goes well with roasted asparagus, which you can pop into the oven when the pie comes out:

Clean one large bunch of asparagus (20 calories/100 grams) and snap off the tough ends. Cut into 1.5″ lengths. Toss with 1 teaspoon olive oil (40 calories), salt and pepper. Roast on a sheet pan at 425F for 12 minutes. Toss with a tablespoon of balsamic vinegar (15 calories) and allow to cool to room temperature. Makes at least two servings ~ 50 calories each for an average bunch of asparagus.

My son and I both really liked it, ply! Beating the egg whites made the texture a lot lighter than that of a previous recipe I tried. And it made enough servings for us to eat it again tomorrow.