We are a Jewish family of 6 (2 parents, 4 kids) and all our meals are kosher.
Now that we have entered the Nine Days of mourning leading up to Tisha b’Av, all our meals will be vegetarian, in the sense that they will not include meat or wine (I don’t know if beer is allowed, which seems like a more appropriate summertime beverage anyway). (Yes, I use the word beverage in real life; my kids learn to use it appropriately, usually before the age of three.)
Meat products of all kinds are forbidden except on Shabbos: even broths, ground meat, hidden meat, chicken, beef… you name it. It is a real trial at a time of year when the easiest supper option is to slap a side of something onto the BBQ grill. That’s what we did tonight.
Last week’s Vegan Vursday kind of turned out cheat-y: one of the curries was pareve, and the naan were pareve, but I was tired and sweltery and ended up buying a pre-packaged vegetable curry which contained dairy ingredients. I pretended I could have made the same thing from scratch without the dairy, but then everybody also scooped plain yogurt onto everything. Curry is just not the same without a nice yogurty dollop!
Sunday (tonight): BBQ at Mommy’s – chicken marinated in a yummy homemade Black Coffee Barbecue Sauce; salad, oven fries.
Monday: Oven-baked mushroom crêpes (must buy parmesan for this, I think), easy veg on side
Tuesday (Ted’s late day): Cold potato leek soup (vichysoisse) & easy bread (or rye bread, if time) – yay, fresh homemade rye bread!!!
Wednesday (Vegan Vursday): Peanut-butter sauce tofu stir-fry over rice stick noodles (note to self: toivel new milchig wok!)
Thursday: AMAZING Homemade pizza with fresh Ontario corn on the cob (first of the season!!!).
Shabbos (Ted off Friday): Meat, meat, meat! Dunno what, as usual, but my mother’s leftover brisket from the freezer will figure prominently.
Yup – you’ll notice I snuck a soup in there even at the hottest, stinkiest time of year… but it’s a COLD soup. Tricky!