Passover MakeoverEnjoy some traditional Seder menuideas with a vegan twist Vegan Matzo Ball Soup Vegetable Kugel Coconut Almond Macaroons recipes available at cancerperspectives.org
The Passover (Pesach) Seder menu was given a vegan makeover when EvelynMargolin, the culinary demo specialist from Whole Foods Market in Ridgewoodvisited the cooking studio. Both a vegan and breast cancer survivor herself,Evelyn used recipes from Vegan Holiday Kitchen to highlight how many traditionalmenu items on the Seder table can be modified to eliminate animal products andfit the stricter Kosher for Passover restrictions. During Pesach Jews are restrictedfrom eating anything containing chametz. Chametz includes leavened bread, oranything else made with wheat, barley, oats, spelt, or rye. The results wereflavorful and satisfying.The matzo ball soup started with a vegetable based stock sweetened with onionsand carrots. The matzo balls were mixed, rolled and then baked. The soup wasserved in a bowl with the matzo balls added first and the broth ladled on top justprior to serving. Held for too long in the broth, they would have fallen apart. Stilldelicious but no longer a ball! Because of the limits on leavening and bindingagents acceptable for use during Passover and vegan restrictions, the matzo ballswere held together with quinoa flakes. While not actually a grain, (its a highprotein seed) it cooks up like grain and when purchased with the Kosher forPassover hechsher is completely suitable to use in recipes during Passover.
Evelyn also made a vegetable kugel withmatzo farfel and thickly sliced mushroomsthat gave the kugel a "meaty" bite. It wasflavored with low sodium vegetable broth,onions and red pepper. Potato starchprovided the binding and silky appeal in placeof eggs.The real vegan challenge came with thedessert, chocolate coconut almondmacaroons! The twist here was finding asubstitute for the egg meringue typically usedin leavening a macaroon. The solution waspotato starch. Almond milk flavored andmoistened the batter. Sweetened with agaveand cinnamon, these vegan delights flew offthe serving platter.Many thanks to Whole Foods Market inRidgewood and to Evelyn Margolin forproviding the food and culinary expertise.Chag sameach.
Vegan Matzo BallsFrom Vegan Holiday Kitchen by Nava AtlasMakes about 241 cup quinoa flakes2 cups boiling water1 cup matzo meal¼ cup vegetable oil¼ teaspoon saltA few grindings of black pepperPinch of onion and garlic powder (optional)
Vegan Matzo Balls ContinuedIn a large mixing bowl, cover the quinoa flakes with the water; let stand for 2 or 3minutes.Stir in the matzo meal along with the oil and salt, and mix until well blended.Cover the bowl and refrigerate for at least 15 minutes.Just before baking, preheat the oven to 275.Roll the matzo meal mixture into approximately 1-inch balls; don’t pack toofirmly. Arrange on a parchment-lined baking sheet.Bake for 20-25 minutes, carefully turning the matzo balls after 10 minutes, untilfirm to the touch; don’t let them brown.If making them ahead of time. Let the matzo balls cool completely, then coveruntil needed. Warm them briefly in a medium oven and distribute them amongthe soup bowls.
Simple Vegetable Soup1 large onion, finely chopped3 celery stalks, diced1 32-ounce carton low salt vegetable broth6 to 8 medium carrots, peeled and sliced¼ cup chopped dillSalt and freshly group pepper to tasteDry sauté onion. Add celery. Add broth and carrots and 2 cups of water. Simmerfor approximately 2o minutes until carrots are soft. Stir in dill, salt and pepper.Add warmed matzo balls to individual servings of soup.Makes 8 ServingsAdapted from Vegan Holiday Kitchen by Nava Atlas
Vegetable Kugel5 cups Matzo Farfel (can use whole wheat)3 ½ cups hot low salt vegetable broth2 onions chopped1 red pepper chopped1 cup mushrooms, sliced1 ½ teaspoon salt¼ teaspoon pepper3 tablespoons potato starch dissolved in 1cup and 2 tablespoons warm waterPaprika to garnishDry sauté onions, ,red pepper, and mushrooms. Combine matzo farfel and brothin a large bowl. Let stand until liquid is absorbed. In small bowl mix potato starchwith the warm water. Combine vegetables, potato starch mixture and matzofarfel. Mix well. Spray 9 x 13 pan with Kosher for Passover cooking spray. Pourfarfel mixture into 9 x 13 pan . Spread evenly, sprinkle with paprika. Bakeuncovered at 375 until golden and crispy approximately 40-45 minutes.• If you are not concerned about a “vegan” dish you can substitute 5 egg whites for the 3 tablespoons of potato starch mixed with water.
Coconut Almond Macaroons1 cup lightly toasted almonds1 cup shredded unsweetened coconut½ cup matzo cake meal or potato starch½ teaspoon cinnamon¼ cup unsweetened cocoa powder, optional½ cup vanilla almond milk½ cup maple syrup or agave nectar2 teaspoons vanilla extractPreheat the oven to 325.Place the almonds in a food processor and process until they resemble a coarsemeal….
Coconut Almond Macaroons ContinuedAdd the almonds to a mixing bowl with the coconut, matzo cake meal, cinnamon,and optional cocoa powder and stir together. Make a well in the center and addthe almond milk, syrup, and vanilla and stir until the mixture is well blended.Drop by tablespoonfuls onto a parchment-lined baking sheet. Bake for 10 to 12minutes, or until the edges are golden. Allow to cool on the baking sheet for 10minutes, then remove carefully with a spatula. The cookies are soft at first, butwill become crisp when they’re cool.Makes about 3 dozen.From Vegan Holiday Kitchen by Nava Atlas