Guest guest Posted March 23, 2004 Report Share Posted March 23, 2004 MOCK CHOPPED LIVER (Cashew, Onion, and String Bean Pate) Makes about 2 cups This spread resembles chopped liver in an uncanny way, but its delicious flavor is something else and will not be off-putting to vegetarians who don't care for imitation meat flavors. Serve with raw vegetables or with matzo crackers. 1 ½ tablespoons safflower oil 1 ½ cups chopped onions 1 cup toasted cashews 1 cup steamed fresh string beans, cut into 1-inch lengths, or 1 cup thawed frozen string beans 1 tablespoon lemon juice salt and freshly ground pepper to taste Heat the oil in a small skillet. Saute the onions slowly over moderately low heat, stirring frequently, until nicely browned. Combine the onions with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed. Store in a jar until needed, and bring to room temperature before serving. HAROSET Makes about 2 cups Eastern European-style haroset is always made of essentially the same few ingredients, though proportions may be varied to taste. One of the important symbolic dishes of Passover, haroset represents the bricks used by the Jewish slaves to build Pharaoh's cities. 2 large sweet apples, peeled, cored, and diced 1 cup walnuts 1/4 CUP sweet Passover wine 1 to 2 teaspoons agave syrup, to taste 1 teaspoon cinnamon dash each: nutmeg, allspice Combine all the ingredients in the container of a food processor. Process until coarsely pureed. Store in an airtight container until needed. SPRING VEGETABLE SOUP WITH MATZO BALLS Makes 8 to 10 servings Matzo ball soup is served at many Jewish festivities, hut never more appropriately than at Passover. Most often, the soup is the classic Jewish chicken soup, but here we substitute a light soup chock-full of spring vegetables. 2 tablespoons safflower oil 1 large onion, finely chopped 2 medium celery stalks, finely diced 1 medium potato, peeled and finely diced 2 medium carrots, finely diced 6 cups water 2 vegetable bouillon cubes handful of celery leaves 1 cup tomatoes, finely chopped ½ teaspoon ground cumin 2 cups finely chopped cauliflower salt and freshly ground black pepper to taste 1 cup firmly packed, finely shredded lettuce 1 tablespoon minced fresh dill, or more, to taste 2 scallions, minced matzo balls Heat the oil in a large soup pot. Add the onion and celery and saute over moderate heat until golden. Add the potato, carrots, water, bouillon cubes, celery leaves, tomatoes, and cumin. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes, or until the vegetables are nearly tender. Add the cauliflower and continue to simmer for 10 minutes more, or until it is crisp-tender. Season to taste with salt and pepper and remove from the heat. Let the soup cool, then refrigerate overnight to allow time for it to develop flavor. Just before serving, heat the soup through. Add the remaining ingredients and simmer over very low heat for 10 to 15 minutes. Add more water if the vegetables seem crowded, then adjust the seasonings. For the Matzo Balls: Ruth's Eggless Kneidlach >From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman. (serves 8) 4 medium potatoes 4 cups or 1 quart water 1 1/4 cups matzo meal pepper to taste Boil potatoes in water in a large pot for 20 minutes until tender. Drain potatoes and mash them in a bowl. Add matzo meal and pepper. Knead dough until firm and smooth. Fill a large pot 3/4 full with water. Bring to boil. Form smooth 2 1/2 " balls out of the mixture. Drop balls into boiling water. Cook for 20 minutes in covered pot. Do not overcook!! Carefully remove from water and serve kneidlach in hot vegetable broth. RUSSIAN POTATO MUSHROOM CROQUETTES serves 5 >From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman. 1 1/2 pounds potatoes peeled and chopped 5 cups water 1 onion, peeled & chopped 1/4 pound mushrooms 1 tsp oil 1Tbsp water salt & pepper to taste 1 cup matzo meal 1 Tbsp oil (I usually end up using more) Boil potatoes in water until tender. Drain and mash potatoes. In a separate pan saute onion and mushrooms in oil and water over medium high heat for 3 minutes. Mix the mashed potatoes, sauteed mushrooms and onions, seasonings, and matzo meal together in large bowl. Form 10 burgers. Heat oil in a large frying pan over medium high heat. Fry burgers for 8 minutes, flip over and continue frying for another 8 minutes. Serve two burgers per person. MUSHROOM MATZO FARFEL PIE Ingredients: 1 tsp salt 1 cup hot water (I'll use a little veggie bouillon next time) 1 box (1 pound) matzo farfel 3 Tbsp broth for sauteeing 1 cup finely chopped onion 1 pound mushrooms, chopped 1 medium zucchini, finely chopped 2 stalks finely chopped celery 1 1/2 Tbsp potato starch beaten with 6 Tbsp water Freshly ground pepper to taste Preheat oven to 350 degrees. Stir the salt into the water. Combine with the matzo farfel in a heatproof mixing bowl and let soak. In the meantime, sauté the onion in broth over moderate heat until soft. Add the mushrooms, zucchini and celery and saute until the mushrooms are wilted. Fold the potato starch mixture into the mushroom mixture, then into the matzo farfel mixture. Season to taste with freshly ground pepper. Pour into a greased 10 " tart pan or casserole dish. Bake, covered, for 30 minutes. Uncover and bake another 15 minutes, or until the top is browned. Let stand for 5-10 minutes before serving. Makes 6-8 servings. BAKED ROOT VEGETABLES 3 red potatoes, diced 2 sweet potatoes, diced 1 turnip, diced 1 rutabaga, diced 2 carrots, cut into medallions 1 large parsnip, cut into medallions 1/4 c oil fresh rosemary to taste salt and pepper Toss all ingredients together in a plastic bag or container with lid. Spread it into a baking dish, cover with foil and bake at 400 degrees for 40- 50 minutes. Remove foil and continue to bake 10-20 minutes more until slightly browned around the edges. Serve warm or at room temperature. Quote Link to comment Share on other sites More sharing options...
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