Vegetarian Passover Recipes by uploaddoc


									                                   Vegetarian Passover Recipes
                                  by Congregation P’nei Adonai of Eugene, Oregon
                                            last updated in March 2005

    You are probably wondering, “Why a list of vegetarian Pesach recipes?” The primary answer is simple:
because if we provide these recipes then adding meat dishes is easy. It is a very tricky task to prepare
enjoyable recipes that are free from both leaven and meat – but an all-vegetarian meal might be desirable for
two reasons.
           if a number of people at the meal are vegetarian
           if you a kitchen that has not been used for preparing meats, then you can prepare a vegetarian
            meal to enable inviting guests who keep Rabbinically Kosher.
     We should note that these recipes are not vegan (i.e., the make use of animal products such as eggs,
milk, and honey) and they follow the Sephardic customs for legitimate Pesach foods (i.e., lentils, beans and
rice are not considered sources of leaven).
    All of these recipes may be freely distributed: they have evolved significantly since their discovery in a
cookbook or online.
    May you enjoy these recipes as much as we do. Use them in good health!

Preparing to Host a Seder Meal
    There are a few special rules for hosting a Seder:
           If you will have guests who have not been to a Seder before, warn them not to come hungry! A
            typical Haggadah has an hour or more of prayer and ritual before the meal is served.
           Try to have the Seder be a pot-luck event if possible, since a catered meal can be prohibitively
            expensive for families with many children. The focus of the Seder is helping children to
            understand and empathize with the Exodus story; anything that makes it difficult for children to
            attend is counterproductive!
           If you are doing a pot-luck Seder, provide suggested recipes to minimize the chance of someone
            bringing an invalid dish. People have an easy time remembering to avoid yeast, baking soda,
            and baking powder, as well as pork and shellfish, but often forget about bread crumbs, croutons
            and non-kosher gelatin (most gelatin contains pig hoof).
           Four cups of wine a drunk during the Seder meal. These do not need to be full cups, but
            according to tradition adults should not be eating or drinking except as the Haggadah instructs.
            Offering grape juice allows people who are thirsty to drink more. (In many congregations, the
            tradition is relaxed and sipping from your cup is allowed at any time.)
           In a room with many tables of participants there are two ways to follow the Haggadah: either the
            room has a leader (the father figure in the Haggadah) or each table has its own leader. The
            former is much easier to do and is highly recommended unless you are experienced at hosting
            Seder meals.
           For the sake of children’s patience, postpone any circle-dancing until after the meal. At that time
            some further song and dance is quite traditional.

                                                     Page 1
Ritual Foods
      At a Pesach Seder, each table needs several ritual foods and items:
       · wine and/or grape juice
       · parsley
       · a bowl of salt water, in which the parsley is dipped
       · a bowl of water (for hand washing) and a towel
       · several pieces of matzo
       · a lamb shank bone (ask your local butcher for these a month in advance!)
       · a roasted egg
       · horseradish (and/or some other bitter herb)
       · charoset

      The head table also needs:
       · Shabbat candles
       · three matzo, preferably in a matzah-tash but alternatively covered by a cloth

      None of this takes much preparation, except for the charoset, for which a recipe follows.
   In a large bowl combine:
           7 cups chopped apples (use a few tbsp lemon juice to keep them nice as you chop them)
           1 cup chopped walnuts
           2 tsp ground cinnamon
           5 tbsp honey
   A bowl of charoset is part of the set up for each table at the Seder meal. And charoset remains in
demand throughout the week of Pesach!
     (For children, the Seder seems to take a very long time before the meal is served; allowing children to
eat matzo and charoset during the Seder may be appropriate.)

                                                    Page 2
      Who can imagine a Pesach Seder without matzo ball soup? Yet there is no rule prohibiting other
      fun soups during the rest of the week.
     A traditional matzo ball soup uses a very plain chicken broth. That’s not very exciting! Try this instead
for a soup that can be used any time of year for a main dish.
    In a big soup pot combine:
           2 tbsp mustard seeds
           1 tsp oil
    Fry the mustard seeds until they pop. Then add:
           2 onions, sliced
           6 cloves pressed garlic
    Sauté the onions and garlic, using water to deglaze as necessary. Then add:
           3 quarts water
           5 carrots, sliced
           3 potatoes, chopped into small cubes
           1 cup sliced mushrooms
           either 2 cups of cooked pinto beans or 1 cup of hulled lentils
           1 tsp salt
           1 tsp pepper
    (If you use hulled lentils they will dissolve to make a thicker broth. Using non-hulled lentils is
    In a tea ball put the herbs:
           1 whole bay leaf
           1 tsp dried oregano
           1 tsp dried tarragon
    Add the tea ball of spices to the soup. Simmer for a bit, and then add:
           2 cubes of vegetable bouillon (make sure it is kosher for Passover)
    Continue to simmer, adding water as necessary to maintain the initial volume. Remove the tea ball of
spices when the soup is as flavorful as you wish.
    Now make the matzo balls in a second soup pot. The container of matzo meal will provide a recipe
using oil, eggs, salt, and matzo meal. Use the broth from your soup instead of water. (For the volume of
soup in this recipe make what most matzo meal containers consider to be a double batch of matzo balls.)
    When the matzo balls are ready, and the soup has been simmer a couple hours, then add to the soup:
           1 cup frozen peas
           2 zucchini, sliced
    Continue to simmer until the peas are thawed. Then your soup is ready!
    (Store any leftover matzo balls in a separate container from leftover soup.)

                                                    Page 3
    In a big soup pot bring to a boil:
           6 cups vegetable broth
           4 cups leeks, chopped
           4 cups baking potatoes, peeled and cubed
           1/2 small onion, diced
     Simmer for 20 to 25 minutes while partially covered, until vegetables are tender. Remove the pot from
the heat.
     Puree the broth in a blender a bit at a time, transferring pureed broth to a new pot kept warm on low
    Then add:
           salt and pepper to taste
           grated Romano cheese, sprinkled as a fine layer over the top
    Serve with matzo to dip in the soup.
    In a big soup pot combine:
           2 tsp canola oil
           1 tsp butter
    Melt the butter. Then add:
           1 1/2 cups minced onion
           4 cloves pressed garlic
           2 tsp freshly ground black pepper
    Stir over medium heat until the onion becomes translucent. Then add:
           1 large (28 oz) can crushed tomatoes
           2 cups water
    Simmer while covered for another 20 to 30 minutes. Then whisk in:
           1 tbsp nonfat yogurt
           2 tomatoes, diced
    Cook for 5 more minutes. Serve garnished with minced basil or another spoonful of yogurt.

                                                    Page 4
Vegetable Side Dishes
     Even if you do an all-vegetarian meal, you need side dishes.
   Wash and chop:
           10 oz spinach leaves
    In a large frying pan heat:
           2 tsp extra virgin olive oil
           2 cloves of pressed garlic
    Sauté the chopped spinach leaves until tender and dark green.
   Preheat the oven to 375 degrees.
    Clean and dry:
           4 sweet potatoes
    Prepare the sweet potatoes by making deep crosswise cuts every inch or so (4 or 5 cuts per sweet
potato). Cut almost, but not quite, through – the sweet potatoes remain intact.
    Deep into the prepared sweet potatoes place/sprinkle:
           fresh rosemary sprigs
           salt and pepper
           4 thinly sliced garlic
    Bake the potatoes until they are tender and lightly browned: about 1 hour.
    In a big soup pot combine:
           1 lb sliced carrots
           1/2 cup orange juice concentrate
           1/4 cup dried cranberries
           2 tsp crushed dried mint
           1 pinch ginger
           1 pinch nutmeg
           1 tablespoon orange zest
    Boil for 8 minutes. Then add:
           1 whole orange, peeled and segmented (you can substitute orange juice concentrate)
    Cook until orange segments are warm.
    Meanwhile, in a second, small pot combine:
           2 tsp water
           1 tsp corn starch
    Add the water and corn starch mixture to the big pot and cook until thickened and clear.

                                                   Page 5
       A week of matzo will not get boring if you have the right dips!

       For other fun dips, try varieties of Ethiopian w’et. Many are both vegetarian and leaven-free.
   Preheat the oven to 375 degrees.
    In a 9-inch pie plate arrange:
            4 1/2 cups halved cherry tomatoes
    In a bowl mix:
            1/2 cup non-fat mayonnaise (make sure it is kosher for Passover: you may need to use “imitation
            2 tbsp crushed dried basil
            8 cloves pressed garlic
            8 oz (about 2 cups) of part-skim Mozzarella cheese
            1/4 cup grated Romano cheese
            1/8 tsp freshly ground black pepper
    Spread and push the mixture over the halved tomatoes. Bake about 45 minutes, until the top get golden
and it smells nice.
   Cover a baking sheet with aluminum foil. Put on the covered baking sheet:
            2 lbs whole eggplants
    Pierce the eggplants with a fork in several places. Broil for 20 to 30 minutes, turning often.
    Cut open the eggplants and let them cool until they are safe to touch. Peel off the skins. Discard the
skins and stems. Chop the pulp very finely. Place in a bowl and mix in:
            2 cloves pressed garlic
            1/3 cup tahini
            2 1/2 tbsp lemon juice
            2 tbsp cold water
            1/2 tbsp olive oil
            2 tbsp fresh parsley
            1/2 tsp salt
            1/8 tsp freshly ground black pepper
            pinch of cayenne pepper
    Once well mixed, transfer to a serving bowl and refrigerate at least 2 hours to let flavors blend. May be
served warm, room temperature, or cold. Makes 2 cups.

                                                    Page 6
      Breads? What kind of bread can be baked without leaven besides matzo?
      Jan Rosenburg, Messianic Rabbi of Congregation Beth Zion, has created a soft and chewy
      (Note: by Rabbinical standards, wheat flour and water standing for more than 18 minutes count
      as leaven because of the natural behavior of wet flour. Matzo that is kosher for Pesach is
      completely baked within 18 minutes of when its flour and water are combined. This recipe
      acknowledges the Rabbinical standard, but only loosely, by not considering the time spent in the
      oven as part of the 18 minutes. This is similar to how most matzo ball recipes do not concern
      themselves with the time the matzo meal spends wet and expanding.)
    Preheat the oven to 400 degrees. Grease a baking sheet.
    In a bowl mix:
            2 cups matzo meal
            1 tsp salt
            1 tsp sugar
    In a small pot boil:
            1 cup water
            1/2 cup oil
     Start a timer for 15 minutes. Add the boiling water and oil to the dry ingredients, and then quickly beat
in (one at a time):
            4 eggs
    Oil your hands while you let the mixture stand until the timer is finished.
    Then, within 3 minutes, shape the mixture into a dozen rolls on the baking sheet.
    Bake for 50 to 60 minutes, until golden brown.

                                                    Page 7
      There is more to leaven-free deserts than store-bought macaroon cookies! If you search the
      internet for “Passover Brownies” you will find many other nice dessert recipes.

    Preheat the oven to 350 degrees. Prepare an 18-cup muffin tray (or multiple smaller trays) by spraying
them with canola oil and dusting each cup with either potato flour or sugar.
    In a double boiler, melt over simmering water (use a candy thermometer and do not let the chocolate
temperature rise above 100 degrees):
           15 oz bittersweet chocolate
           6 oz butter
    Let cool to 80 degrees. Meanwhile, in a small bowl beat:
           8 egg yolks (we’ll use the whites later)
    When egg yolks are thick, start to gradually add:
           1/3 cup sugar
    Gently fold the egg mixture into the cooled chocolate.
    In another bowl, beat until foamy:
           8 egg whites
    Then to the egg whites gradually add:
           1/3 cup sugar
    Keep whipping until stiff peaks form. Fold the egg white mixture into the other mixture. Then add:
           4 oz bittersweet chocolate chips
    Pour the resulting batter into the muffin cups and bake until they poof like a soufflé (25 to 30 minutes).
When removed from the oven, promptly use a rubber spatula to press the sides of the cakes towards the
center. Cool 2 hours before removing from the pan.

                                                       Page 8
A Simple Kugel
      Traditional Jewish casseroles made with egg noodles and eggs are called “kugels”. Here is a
      typical adaptation of a kugel recipe for Pesach. If you search the internet for “kugel recipe” you
      will find many recipes similar to this one that include meat.
    Preheat the oven to 375 degrees. Grease a 9” by 13” baking pan.
    Wash, clean, and grate into a mixing bowl:
           6 baking potatoes
           1 onion
           2 carrots
    Drain the vegetable mixture with a colander. Then add:
           2 beaten eggs
           1/4 cup matzo meal
           1 tsp salt
           1/2 tsp pepper
           2 tbsp canola oil
    Mix well and then drain again.
    Into the baking dish put another:
           2 tbsp canola oil
     Put the baking dish and oil in the oven to heat. Once heated, add the mixture into the baking dish
(careful, it will sizzle!) and bake until the top is crisp and browned (60 to 90 minutes).

                                                    Page 9
A Turkish Meal
      Turkish and Greek Jews make what they call a mina (pie) that to an American seems more like a
      lasagna made with matzo instead of noodles. If you search the internet for “mina recipe” you
      can find many recipes similar to this one that include meat.
    Preheat the oven to 375 degrees. Grease a 9”by 13” baking pan.
    Soak for 2-3 minutes until soft but not mushy, then allow to dry on paper towels:
           5 whole wheat matzo
    In a large skillet sauté:
           2 tbsp canola oil
           1 chopped onion or 6 chopped scallions
           1 clove pressed garlic
           8 oz sliced mushroom
    To the skillet add:
           1 16 oz can of tomatoes and their juice (for a variation use 1/2 cup mashed potatoes and 2 eggs)
           10 oz fresh chopped spinach
    Cook until most of the liquid has evaporated (between 5 and 10 minutes).
    Add to taste:
           salt
           pepper
    Remove the skillet from the heat.
    In an appropriate edged platter or shallow bowl get ready to coat the softened matzo in:
           2 eggs, beaten
    Build the mina like a two-layer lasagna. First coat both sides of a softened matzo in egg, then cover the
bottom of the baking pan. (Some matzo will need to be broken to fit the pan.) Spread half the filling
mixture from the skillet over this bottom layer of eggy matzo. Then sprinkle on one-third of
           6 oz (approximately) grated Mozzarella cheese
     so the cheese is a thick as you desire. Repeat for another layers of matzo, filling, and cheese. Top with
a layer of only matzo (save the last 1/3 of the cheese for now) and cover with aluminum foil.
   Bake for 25 minutes. Remove the foil, sprinkle the last cheese upon the top, and bake for another 5
minutes or until the top becomes golden and bubbles. Cool slightly before serving.

                                                   Page 10
An Indian Food Meal
     Indian cuisine is a great source of meat- and leaven-free recipes. These three provide a diverse
     meal. You might also serve saffron rice.
    Wash and cook until softened:
         2 cups lentils (toor dal)
    In a big soup pot combine:
        2 tsp oil
        1 tbsp mustard seeds
    Fry the mustard seeds until they pop. Then add:
        1 tsp fenugreek
        1/8 tsp asafetida (there is a wheat-free variety that is kosher for Passover)
        6 whole curry leaves
        2 tsp cayenne
    Cook until the mixture darkens. Then add and sauté:
        2 whole chilies
        4 tomatoes, either chopped or pureed
        1 tsp turmeric
        1 tsp cumin powder
        1 tsp cumin seeds
        1 tsp ground coriander
        1 tsp garam masala
        1 tbsp grated ginger
        salt (to taste)
    Add to the lentils and let cook another 10 to 15 minutes.
   Wash and cook until tender:
         1 potato (cubed to 1 cm)
         2 carrots (cubed to 1/2 cm)
    In a second pot sauté:
        1 tbsp oil
        1/2 cup chopped onion
        2 whole cloves
        1 tsp cumin seeds
        1 tsp cayenne
        2 cloves pressed garlic
        2 tsp freshly grated ginger
    Then add to the spices:
        20 oz tomato puree
    Simmer for a bit, then add the potatoes and carrots. Simmer an additional 10 to 15 minutes.

                                                  Page 11
   Wash and cook until softened:
           1 cup lentils (toor dal)
    In another pot cook some diced vegetables and a pinch of turmeric. A typical vegetable combination is:
           1 pinch of turmeric
           1 cup carrot
           1 cup cauliflower
           1 cup broccoli
    In a third pot sauté:
           1 tbsp oil
           2 tsp mustard seed
           2 tsp fenugreek seed
           2 chopped chilies
           5 whole curry leaves
    Once the mustard seeds pop add:
           1 cup julienned (or diced) onion
           3 tbsp sambar powder
           1 tsp ground coriander
           3 tbsp cilantro
    Cook for 3 minutes, then add:
           2 cups water
    Once the water is hot add:
           1 tsp turmeric paste
    Stir. Add the cooked lentils and vegetables, and simmer.

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