Monthly Archives: February 2011
Matzo minas are layered vegetable casseroles served at Sephardic Passover Seders. This one can be aptly described as a matzo lasagna. Many variations are made by Sephardic Jews of various cultures. This one is of definite Italian influence, and will certainly remind you of an eggplant lasagna.
This warm potato salad is bathed in a richly flavored parsley sauce, and gets a lovely anise flavor form fresh fennel.
These vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring — very fitting, as the holiday has connotations of renewal and rebirth. Though there’s flexibility in what may be served for the meal itself, there are also many restrictions. Ashkenazic Jews avoid, aside from bread-related products, […]
Roasted red peppers from a jar plus silken tofu equal a quick route to a flavorful sauce or dip You can use this for raw veggies or tortilla chips, or as a spread for fresh pita bread. It’s also good dolloped onto simple vegan quesadillas, or as a sauce for potatoes, sweet potatoes, and grains.
In our home, cauliflower is a favorite vegetable, right up there with kale and broccoli. We’re more than glad to have it simply steamed, but pan-roasting it and adding dried tomatoes and basil is an easy way to dress it up.
This simple side dish brings color and natural sweetness to the dinner plate, and is one of my favorite dishes to serve with a Passover or Jewish New Year dinner.
Matzo meal makes a perfect crumble topping for a fruity dessert to round out the Passover meal.
This is very rich, but is an excellent way to use your surplus of matzo; a little goes goes a long way. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky.