Monthly Archives: March 2011
Eastern European-style haroset (sometimes spelled charoset) is a sweet condiment served as part of the Passover Seder served with matzo. It’s made essentially of apples, walnuts, and wine; proportions may be varied to taste. One of the important symbolic dishes of Passover, it represents the bricks used by the Jewish slaves to build Pharaoh’s cities. […]
This delectable grain salad is a great way to showcase asparagus in the spring, its true season. Peas or edamame and fresh dill add flavor and texture. This teams nicely with Crustless Tofu Quiche with Mushrooms and Herbs. Add a platter of cherry tomatoes and baby carrots for a nice meal.
These vegan matzo balls aren’t like the Jewish grandmothers’ classic recipe for the big, fluffy variety, but are delicious, easy to make, and soy-free. Many vegan matzo ball recipes on the web use tofu as a binder, which, for many Jews, is not an allowable Passover food; these use quinoa flakes. They’re baked at a low temperature rather […]
This sweet side dish of spiced carrots and apples brightens the Passover dinner plate. Baked until crusty, it’s also yummy enough to be an everyday dessert with a dollop of coconut yogurt. Photos by Evan Atlas.
[Contributed by Jill Nussinow, MS, RD, The Veggie Queen™] Whenever I mention that I teach pressure cooking, people respond by telling me their memories about their mother’s or grandmother’s pressure cooker. Most have a horror story to tell.
I was recently sent a box of Raw Crunch Bars to sample. In all honesty, I’m not much of a bar enthusiast—they all taste pretty much the same to me, so I kept my expectations modest. I was pleased to find that these bars are made of seeds and dried fruits that you can actually see. […]