Choose one of the desserts from Passover Baking and More page.
MOCK CHOPPED LIVER SPRING VEGETABLE SOUP WITH MATZO BALLS
(Cashew, Onion, and String Bean Pate)
Makes about 2 cups
This spread resembles chopped liver in an uncanny way, but its delicious
flavor is something else and will not be off-putting to vegetarians who don't
care for imitation meat flavors. Serve with raw vegetables or with matzo
crackers.
1 ˝ tablespoons safflower oil
1 ˝ cups chopped onions
1 cup toasted cashews
1 cup steamed fresh string beans, cut into 1-inch lengths, or 1 cup thawed
frozen string beans
1 tablespoon lemon juice
salt and freshly ground pepper to taste
Heat the oil in a small skillet. Saute the onions slowly over moderately low
heat, stirring frequently, until nicely browned.
Combine the onions with the remaining ingredients in the container of a food
processor. Process until smoothly pureed, scraping down the sides as needed.
Store in a jar until
needed, and bring to room temperature before serving.
HAROSET
Makes about 2 cups
Eastern European-style haroset is always made of essentially the same few
ingredients, though proportions may be varied to taste. One of the important
symbolic dishes of
Passover, haroset represents the bricks used by the Jewish slaves to build
Pharaoh's cities.
2 large sweet apples, peeled, cored, and diced
1 cup walnuts
1/4 CUP sweet Passover wine
1 to 2 teaspoons agave syrup, to taste
1 teaspoon cinnamon
dash each: nutmeg, allspice
Combine all the ingredients in the container of a food processor. Process
until coarsely pureed. Store in an airtight container until needed.
Makes 8 to 10 servings
Matzo ball soup is served at many Jewish festivities, hut never more
appropriately than at Passover. Most often, the soup is the classic Jewish
chicken soup, but here we substitute a light soup chock-full of spring
vegetables.
2 tablespoons safflower oil
1 large onion, finely chopped
2 medium celery stalks, finely diced
1 medium potato, peeled and finely diced
2 medium carrots, finely diced
6 cups water
2 vegetable bouillon cubes
handful of celery leaves
1 cup tomatoes, finely chopped
˝ teaspoon ground cumin
2 cups finely chopped cauliflower
salt and freshly ground black pepper to taste
1 cup firmly packed, finely shredded lettuce
1 tablespoon minced fresh dill, or more, to taste
2 scallions, minced
matzo balls
Heat the oil in a large soup pot. Add the onion and celery and saute over
moderate heat until golden. Add the potato, carrots, water, bouillon cubes,
celery leaves, tomatoes,
and cumin.
Bring to a boil, then lower the heat, cover, and simmer for 15 minutes, or
until the vegetables are nearly tender. Add the cauliflower and continue to
simmer for 10 minutes
more, or until it is crisp-tender. Season to taste with salt and pepper and
remove from the heat. Let the soup cool, then refrigerate overnight to allow
time for it to develop
flavor. Just before serving, heat the soup through. Add the remaining
ingredients and simmer over very low heat for 10 to 15 minutes. Add more
water if the vegetables seem
crowded, then adjust the seasonings.
For the Matzo Balls:
Ruth's Eggless Kneidlach
>From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman.
(serves 8)
4 medium potatoes
4 cups or 1 quart water
1 1/4 cups matzo meal
pepper to taste
Boil potatoes in water in a large pot for 20 minutes until tender. Drain
potatoes and mash them in a bowl. Add matzo meal and pepper. Knead dough
until firm and smooth.
Fill a large pot 3/4 full with water. Bring to boil. Form smooth 2 1/2" balls
out of the mixture. Drop balls into boiling water. Cook for 20 minutes in
covered pot. Do not overcook!! Carefully remove from water and serve
kneidlach in hot vegetable broth.
RUSSIAN POTATO MUSHROOM CROQUETTES
serves 5
>From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman.
1 1/2 pounds potatoes peeled and chopped
5 cups water
1 onion, peeled & chopped
1/4 pound mushrooms
1 tsp oil
1Tbsp water
salt & pepper to taste
1 cup matzo meal
1 Tbsp oil (I usually end up using more)
Boil potatoes in water until tender. Drain and mash potatoes.
In a separate pan saute onion and mushrooms in oil and water over medium high
heat for 3 minutes. Mix the mashed potatoes, sauteed mushrooms and onions,
seasonings, and matzo meal together in large bowl. Form 10 burgers.
Heat oil in a large frying pan over medium high heat. Fry burgers for 8
minutes, flip over and continue frying for another 8 minutes. Serve two
burgers per person.
MUSHROOM MATZO FARFEL PIE
Ingredients:
1 tsp salt
1 cup hot water (I'll use a little veggie bouillon next time)
1 box (1 pound) matzo farfel
3 Tbsp broth for sauteeing
1 cup finely chopped onion
1 pound mushrooms, chopped
1 medium zucchini, finely chopped
2 stalks finely chopped celery
1 1/2 Tbsp potato starch beaten with 6 Tbsp water
Freshly ground pepper to taste
Preheat oven to 350 degrees. Stir the salt into the water. Combine with the
matzo farfel in a heatproof mixing bowl and let soak.
In the meantime, sauté the onion in broth over moderate heat until soft. Add
the mushrooms, zucchini and celery and saute until the mushrooms are wilted.
Fold the potato starch mixture into the mushroom mixture, then into the matzo
farfel mixture. Season to taste with freshly ground pepper. Pour into a
greased 10" tart pan
or casserole dish. Bake, covered, for 30 minutes. Uncover and bake another 15
minutes, or until the top is browned. Let stand for 5-10 minutes before
serving. Makes
6-8 servings.
BAKED ROOT VEGETABLES
3 red potatoes, diced
2 sweet potatoes, diced
1 turnip, diced
1 rutabaga, diced
2 carrots, cut into medallions
1 large parsnip, cut into medallions
1/4 c oil
fresh rosemary to taste
salt and pepper
Toss all ingredients together in a plastic bag or container with lid. Spread
it into a baking dish, cover with foil and bake at 400 degrees for 40-50
minutes. Remove foil and continue to bake 10-20 minutes more until slightly
browned around the edges.
Serve warm or at room temperature.