Averting starvation when you have no sukkah
No one chooses this situation, but it happens. Business travel, lunch at the office, and the many people who live in apartments where they have no capacity to construct a sukkah. They manage to get to a sukkat on the chag itself, but schlepping to a sukkah at a shul or at the other end of the campus for breakfast or a weekday dinner is asking a lot.
So, this is a thread for: Tips on How to Eat When You Have No Sukkah
The main thing to remember is that is a world of good things to eat beyons meznonot and hamotzie (baked goods and bread that can only be eaten after a bracha that can only be made inside a sukkah)
Thank heaven for Columbus, when he discovered the new world he discovered quinoa, corn and potatoes.
1. Bake a corn bread made from cornmeal with no flour. Corn cakes are also good.
2. Potatoes of every and all kinds.
3. Most (all?) gluten-free noodles are not mezonot. Ancient harvest is a brand of noodles made from a blend of corn and quinoa flour. Make a marinara sauce and enjoy.
4. Rice is also fine to eat without a sukkah. Curry, anyone?
5. For lunch, think tupperware. Instead of a sandwich, pack a maincourse salad with enough rice, potatoes, corn or quinoa to fill up on.
We often buy up marked down Pesach (after Pesach) mixes, frozen meals, noodles, etc. specifically to use in this way. No gebrokts, no mezonot, no problem. Mini cans of pesachich gefilte fish work wonders. I always have a couple in my desk.
Breakfast: Pretty easy. I don't find the corn-based cold cereals filling, but if you do, they're out there. Eggs and potatoes are a classic breakfast if you lean that way. The last couple of years, I've been making cornmeal porridge, which is surprisingly good if you spice it the right way.
Lunch: In addition to Adina's suggestion above, I've always found beans helpful. As an example: peel and dice a carrot, and chop several cloves of garlic. (Other vegetables and seasonings can be used - this is just my default.) Sautee them in a little olive oil; when the garlic is browned and the carrots tender, add a rinsed, drained can of white beans and a pinch of thyme, and cook until beans heat through and maybe dry out a little, a minute or two. This makes a filling, healthy lunch for five minutes of work.
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