passover makeover, cooking studio

1. Passover Makeover
Enjoy some traditional Seder menu
ideas with a vegan twist
Vegan Matzo Ball Soup
Vegetable Kugel
Coconut Almond Macaroons
recipes available at cancerperspectives.org

2. The Passover (Pesach) Seder menu was given a vegan makeover when Evelyn
Margolin, the culinary demo specialist from Whole Foods Market in Ridgewood
visited the cooking studio. Both a vegan and breast cancer survivor herself,
Evelyn used recipes from Vegan Holiday Kitchen to highlight how many traditional
menu items on the Seder table can be modified to eliminate animal products and
fit the stricter Kosher for Passover restrictions. During Pesach Jews are restricted
from eating anything containing chametz. Chametz includes leavened bread, or
anything else made with wheat, barley, oats, spelt, or rye. The results were
flavorful and satisfying.
The matzo ball soup started with a vegetable based stock sweetened with onions
and carrots. The matzo balls were mixed, rolled and then baked. The soup was
served in a bowl with the matzo balls added first and the broth ladled on top just
prior to serving. Held for too long in the broth, they would have fallen apart. Still
delicious but no longer a ball! Because of the limits on leavening and binding
agents acceptable for use during Passover and vegan restrictions, the matzo balls
were held together with quinoa flakes. While not actually a grain, (it's a high
protein seed) it cooks up like grain and when purchased with the Kosher for
Passover hechsher is completely suitable to use in recipes during Passover.

3. Evelyn also made a vegetable kugel with
matzo farfel and thickly sliced mushrooms
that gave the kugel a "meaty" bite. It was
flavored with low sodium vegetable broth,
onions and red pepper. Potato starch
provided the binding and silky appeal in place
of eggs.
The real vegan challenge came with the
dessert, chocolate coconut almond
macaroons! The twist here was finding a
substitute for the egg meringue typically used
in leavening a macaroon. The solution was
potato starch. Almond milk flavored and
moistened the batter. Sweetened with agave
and cinnamon, these vegan delights flew off
the serving platter.
Many thanks to Whole Foods Market in
Ridgewood and to Evelyn Margolin for
providing the food and culinary expertise.
Chag sameach.

4. Vegan Matzo Balls
From Vegan Holiday Kitchen by Nava Atlas
Makes about 24
1 cup quinoa flakes
2 cups boiling water
1 cup matzo meal
¼ cup vegetable oil
¼ teaspoon salt
A few grindings of black pepper
Pinch of onion and garlic powder (optional)

5. Vegan Matzo Balls Continued
In a large mixing bowl, cover the quinoa flakes with the water; let stand for 2 or 3
minutes.
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 too
firmly. Arrange on a parchment-lined baking sheet.
Bake for 20-25 minutes, carefully turning the matzo balls after 10 minutes, until
firm to the touch; don’t let them brown.
If making them ahead of time. Let the matzo balls cool completely, then cover
until needed. Warm them briefly in a medium oven and distribute them among
the soup bowls.

6. Simple Vegetable Soup
1 large onion, finely chopped
3 celery stalks, diced
1 32-ounce carton low salt vegetable broth
6 to 8 medium carrots, peeled and sliced
¼ cup chopped dill
Salt and freshly group pepper to taste
Dry sauté onion. Add celery. Add broth and carrots and 2 cups of water. Simmer
for approximately 2o minutes until carrots are soft. Stir in dill, salt and pepper.
Add warmed matzo balls to individual servings of soup.
Makes 8 Servings
Adapted from Vegan Holiday Kitchen by Nava Atlas

7. Vegetable Kugel
5 cups Matzo Farfel (can use whole wheat)
3 ½ cups hot low salt vegetable broth
2 onions chopped
1 red pepper chopped
1 cup mushrooms, sliced
1 ½ teaspoon salt
¼ teaspoon pepper
3 tablespoons potato starch dissolved in 1cup and 2 tablespoons warm water
Paprika to garnish
Dry sauté onions, ,red pepper, and mushrooms. Combine matzo farfel and broth
in a large bowl. Let stand until liquid is absorbed. In small bowl mix potato starch
with the warm water. Combine vegetables, potato starch mixture and matzo
farfel. Mix well. Spray 9 x 13 pan with Kosher for Passover cooking spray. Pour
farfel mixture into 9 x 13 pan . Spread evenly, sprinkle with paprika. Bake
uncovered 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.

8. Coconut Almond Macaroons
1 cup lightly toasted almonds
1 cup shredded unsweetened coconut
½ cup matzo cake meal or potato starch
½ teaspoon cinnamon
¼ cup unsweetened cocoa powder, optional
½ cup vanilla almond milk
½ cup maple syrup or agave nectar
2 teaspoons vanilla extract
Preheat the oven to 325.
Place the almonds in a food processor and process until they resemble a coarse
meal….

9. Coconut Almond Macaroons Continued
Add 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 add
the 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 12
minutes, or until the edges are golden. Allow to cool on the baking sheet for 10
minutes, then remove carefully with a spatula. The cookies are soft at first, but
will become crisp when they’re cool.
Makes about 3 dozen.
From Vegan Holiday Kitchen by Nava Atlas