Vegan Passover 2011
26 Apr 2011 6 Comments
in Vegan Recipes, Vegetarian Recipes Tags: breakfast, comfort food, entertaining, jewish, Passover, quick and easy, quinoa, quinoa flakes, vegan, vegetarian
This Passover was extra special with an addition of some new recipes! YUM!!!
We always eat a lot of quinoa, salads and veggies. And of course I also get to have the treat of Matzah & Earth Balance. So simple, yet amazing of course!
Last year we tried these vegan matzah balls but they disintegrated when left in the broth. This year my friend Lisa Dawn has been experimenting for a few weeks for the perfect Passover recipes. Thanks to Lisa Dawn and to Nava Atlas for these new amazing Matzah Balls and Matzah Brei recipes!! And thanks to my Mom and Mother-in-Law for making these amazing matzah balls for us. And Michael and I loved the Brei! YUM!!!
Also check out these recipes as well 
- Red Quinoa and Pumpkin Seed Stuffing – this quinoa is a year round loved recipe!
- Chopped “Liver” Spread
- I love Charoset (chopped walnuts, apples and wine – seriously what could be bad there??)
- Gluten -free “mac and cheese” recipe to come soon So good!
photo from http://lisaprojectvegan.blogspot.com since we didn't photo them from my Mom and Mother-in-Law
Matzah Balls
Makes: About 24
The main difference with these matzah balls are you don’t boil them, you bake them so they stay intact! The quinoa flakes bind them together and adds protein, how fabulous! These were amazing!!! And now I see what Lisa Dawn was saying how quinoa flakes are her new best friend!
1 cup quinoa flakes
2 cups boiling water
One box (2 packets) Streit’s or Maneschewitz Matzo Ball Mix
1/4 cup light vegetable oil (like safflower)
In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes. Stir in both packets of matzah meal mix along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes. Just before baking, preheat the oven to 275º F. Roll the matzah meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet. Bake for 20 to 25 minutes, carefully turning the matzah balls after 10 minutes, until firm to the touch; don’t let them brown. If making ahead of time, let the matzah balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzah balls per serving.
Vegan Matzah Brei
Makes 4 servings
Adapted from Nava Atlas and Lisa Dawn
I have only seen recipes for vegan mazah brei with tofu and was sooo happy when Lisa Dawn posted this recipe from Nava Atlas. More of our new best friend Quinoa Flakes! This was so good and I added the sugar so it tasted just like my mom’s growing up! YUM!
6 sheets of matzah, crumbled
1 cup quinoa flakes
4 cups boiling water
3 tablespoons Earth Balance
1/2 teaspoon Salt
1/4 cup Sugar
Boil the water. In a bowl, mix the crumbled matzah and the quinoa flakes. Pour the hot water over it and let it sit for 3 to 4 minutes. It is ready when the water is absorbed. In a skillet, melt Earth Balance and pour the mixture in. Sort of flatten it down a little and sprinkle with salt and sugar. When it has been going for a few minutes, scramble it a little to give all sides a chance to crisp up. Just scramble for a few more minutes and then serve and Enjoy!
Vegan Passover :)
07 Apr 2010 Leave a Comment
in Home Cooking, Vegan Recipes Tags: comfort food, entertaining, h'orderves, jewish, quick and easy, sides, snack, vegan, vegetarian
If you were celebrating Passover, I hope you had a good holiday.
This year I ate lots of quinoa and salads to tide me over. Yum!
I know it’s a little late for this year, but I would love to share what I ate this year so you have some ideas for next year
- Red Quinoa and Pumpkin Seed Stuffing – Amazing!! I doubled the recipe of the quinoa and did not make it with the squash, although of course you could
- Chopped “Liver” Spread – I brought this to a party and served it with cute Matzah crackers. This went over very well!!
- My mom made me vegan matzah balls and her deeelish homemade soup! She said they disintegrated when she left them too long in the broth. But the ones she was able to salvage were awesome! I would suggest leaving them in the broth for 15 minutes and taking them out immediately after.
- My mother-in-law made me deelish over-fried eggplant and sauce! She dipped the eggplant slices with oil and coated them with a matzah meal/spice mixture and baked them. They were so good, everyone loved them!
- My favorite food during passover is Charoset (chopped walnuts, apples and wine – seriously what could be bad there??) I spread this with horseradish on matzah and eat it all of Passover, not just at the sedars like most people
Next year I plan on making Vegan Matzah Brei and other recipes. Of course I will post them then.
A (Theoretical) Dialogue Between a Jewish Vegetarian Activist and a Rabbi
16 Jun 2009 Leave a Comment
in In the News Tags: jewish, vegetarian
A (Theoretical) Dialogue Between a Jewish Vegetarian Activist and a Rabbi I found this article on an awesome blog called The Jew and the Carrot . Check out this dialogue on Jewish law and scriptures vs. vegetarianism. Very interesting!
Chopped “Liver” Spread
12 Apr 2009 6 Comments
in Vegetarian Recipes Tags: comfort food, dip, jewish, Passover, pate, quick and easy, sides, snack, vegan, vegetarian
If you are celebrating Passover I hope it is a great and liberating time for you! Here is a delicious recipe that my whole family loves to munch on during Passover and any time really. Great with matzoh during Passover or crackers the rest of the year.
Chopped “Liver” Spread
Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).
- 3 Tbsp. oil
- 1/2 lb. mushrooms, chopped
- 1 small onion, chopped
- 1 cup chopped walnuts
- Pepper and salt, to taste
- 1 Tbsp. water
Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread. Makes 1 cup
I would recommend using a food processor so it is still a little chunky and not too smooth. If you do over blend, no worries, it is still super good!
