Passover: Ashkenazic-Style Seder
This colorful quinoa pilaf is a great addition to this coming weekend’s festive holiday meals, whether you celebrate Passover or Easter. Contributed to Vegan Holiday Kitchen‘s Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own. Read More→
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Matzo Brei, a kind of flat omelet made with crushed matzo and egg, is a beloved Passover week breakfast. As in the recipe for Vegan Matzo Balls, quinoa flakes provide the Passover-appropriate “glue” that holds the matzo brei together. It’s easiest to make this one serving at a time in a small skillet; for more servings, repeat the recipe as needed. Adapted from Vegan Holiday Kitchen. Read More→
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I don’t care for the name of this dish, but it’s a Jewish faux classic. I honestly prefer the version made with green beans (see Mock Chopped Liver), but Ashkenazik Jews don’t use green beans during the Passover week. So the essential difference between this and the other one on this site is the use of mushrooms. Serve with matzo or matzo crackers. Read More→
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Eastern European-style haroset (sometimes spelled charoset) is a sweet condiment served as part of the Passover Seder served with matzo. It’s made of 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. Read More→
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This vegan matzo ball soup recipe is chock-full of spring vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it’s vehicle for delicious Vegan Matzo Balls. Photo by Susan Voisin (FatFree Vegan Kitchen), from Vegan Holiday Kitchen. As an alternative to this Ashkenazik-style soup, try Moroccan-Style Vegan Matzo Ball Soup.
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This vegan matzo balls recipe isn’t going to yield the Jewish grandmothers’ classic fluffy variety, but something new, delicious, and easy to make. Cooked quinoa flakes bind them together. A lot of the vegan matzo balls recipes on the web use tofu as a binder, which, for many Jews, is not an allowable Passover food. The trick here is to bake them at a low temperature rather than boiling them. Without egg as a binder, vegan matzo balls are more likely than not to fall apart in water. Read More→
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This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. They consist of layered matzos, vegetables, and cheese. With optional Daiya cheese, or no cheese at all, it’s a tradition well worth adopting (and adapting) for the vegan Passover Seder. Adapted from Vegan Holiday Kitchen. Read More→
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Quick and flavorful, this pilaf combines two companionable ingredients—cauliflower and quinoa. Adapted from Vegan Express. Read More→
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