Guest guest Posted February 11, 2007 Report Share Posted February 11, 2007 Hi All, Does anyone have tried and true Veg main dishes for Pesach? Be well, Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2007 Report Share Posted February 12, 2007 Three cheers for people who plan ahead! Here are some recipes. I also recommend checking the group archives and the following links: Vegetarian Fatfree Passover Recipes http://euler.ecs.umass.edu/pass-veg/ and Sephardic-Style Passover on Nava Atlas' Vegetarian kitchen site: http://vegkitchen.com/recipes/sephardic-style-passover.htm If anyone want to learn more about the issue of legumes on Passover, please contact me off-list. Shoshana -- Shoshana Michael-Zucker, Translations Levona 7/6 Kfar Sava 44243 Israel Tel. +972-9-767-5835 Fax. +972-9-766-2855 Cell: +972-54-455-6049 email: translations shosh_mz -- Norma’s Best Matza Kugel (serves 4-6) 5 whole-wheat matzas 3 eggs 3 tablespoons sugar mixed with 1 teaspoon cinnamon a pinch of salt 1 /2 cup raisins 4 tart apples, chopped fine 3 /4 cup chopped almonds grated rind of one orange 2 tablespoons of margarine 1/2 -1 cup apple juice (depending on how moist you want the final result to be) 1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan Crumble the matza in water. As soon as its soft, drain thoroughly in a colander. 2. Beat eggs in a large bowl. Add the salt and 2 /3 of the cinnamon and sugar and continue mixing until well blended. 3. Stir in the matza, raisins, apples, orange rind and most of the almonds. 4. Pour the matza mixture into the baking pan. Sprinkle with apple juice. Mix the remaining almonds and cinnamon sugar together and sprinkle on top. 5. Dot the top with margarine and bake until firm and nicely browned. 6. Serve warm or at room temperature. A very different variation on the theme is: Savory Mushroom Matza Kugel (serves 4-6) 5 whole-wheat matzas 1 small onion chopped 1 basket of mushrooms, sliced oregano and/or thyme to taste 3 eggs a pinch of salt pepper 3 tablespoons of margarine 1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan Crumble the matza in water. When it is very soft, drain thoroughly in a colander. 2. Melt one tablespoon of margarine and saute the onions, mushrooms and herbs until soft. 3. Beat eggs and salt in a large bowl. 4. Stir in the matza and mushroom mixture. Add some pepper, taste and adjust for seasoning. 5. Pour into the baking pan and dot the top with margarine 6. Bake until firm and nicely browned. 7. Serve warm. A completely different option in quinoa, (properly pronounced keen-wa but Israelis often say ki-noh-ah) a staple food of South America’s ancient Incas. Quinoa is so nourishing, delicious, and vital that the Inca’s called the Mother Grain, even though it is a vegetable seed and not a grain. That’s why its great for Passover. Quinoa is a broad-leafed, annual herb from the " goose foot " family, which includes ordinary beets and sugar root. Cultivated for thousands of years in the Andes, quinoa has been grown commercially in North America for the last twenty years. In Israel, it is available in health foods stores and some supermarkets. It is rich in protein, fiber, calcium, phosphorus and vitamins B and E but contains no gluten. Rabbi Blau of the Eidah Hachareidit determined that quinoa is kosher for Passover in 1996, after consulting with professors at the Vulcan Institute. Rabbi Blau ruled that quinoa is not related either to the five types of grain (wheat, barley, rye, spelt and buckwheat) that are forbidden on Passover or rice, millet and legumes. It does not grow in the vicinity of the five types of grain. However, it is often packed in factories that handle grains that are forbidden on Passover and it is best to carefully check the grains before the holiday to make sure that nothing else has gotten mixed in. This is an easy task since quinoa seeds are very small and distinctive so any “stowaways” will be immediately obvious. Quinoa needs to rinsed thoroughly and drained in a fine mesh strainer before cooking. You can cook it in any rice recipe using one cup of quinoa to two cups of water or try these specialties. Quinoa and Pistachio Pilaf (serves 4) 2 3 /4 cups vegetable stock or water 1 3 /4 cups quinoa, rinsed and drained 1 /2 teaspoon salt 250 gr unsalted, white pistachio nuts, shelled (unshelled weight) 2 tablespoons oil 1 medium onion, finely chopped 1 large carrot, diced into small pieces 2 teaspoon ground coriander 1 teaspoon ground cumin 1 /2 teaspoon cinnamon and/or nutmeg pepper 1 /4 cup raisins 1. Bring the vegetable stock or water to a boil, add the quinoa and salt. Simmer covered for 20 minutes or until all of the liquid is absorbed. 2. Put some pistachios aside for garnish and chop the rest. 3. Heat the oil in a skillet and saute the onions and carrots for 3 minutes. 4. Add the spices, raisins and chopped pistachios. Cook over a high heat for 2 minutes and set aside. 5. When the quinoa is cooked, remove from the heat but leave it covered and undisturbed for 5 minutes. 6. Gently separate the quinoa grains with a fork, fold in the nuts and vegetables. 7. Place in a warm serving bowl and garnish with the remaining pistachios. Hawaiian Quinoa (serves 3-4) 1 cup quinoa, rinsed and drained 1 /2 cup canned pineapple pieces, chopped 1 cup pineapple liquid or orange juice 1 cup water 1 medium sweet potato, diced 1 teaspoon cinnamon cumin 1 teaspoon and/or nutmeg 1 /4 cup raisins 1. Steam or microwave the sweet potato for five minutes. 2. Place everything except the raisins in a pot. Bring to a boil and then simmer fir 15 minutes. 3. Add the raisins and keep simmering until the liquid is absorbed. 5. Remove from the heat but leave it covered and undisturbed for 5 minutes. 6. Gently separate the quinoa grains and serve. (Note: Quinoa sometimes sprouts while cooking so don’t be surprised if you see little curls where there were none before.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2007 Report Share Posted February 12, 2007 Hi Shoshana, Thank you for the links. My neighbors with two kitchens are already stocking their freezers for Pesach. Robin Shoshana Michael-Zucker <shosh_mz wrote: Three cheers for people who plan ahead! Here are some recipes. I also recommend checking the group archives and the following links: Vegetarian Fatfree Passover Recipes http://euler.ecs.umass.edu/pass-veg/ and Sephardic-Style Passover on Nava Atlas' Vegetarian kitchen site: http://vegkitchen.com/recipes/sephardic-style-passover.htm If anyone want to learn more about the issue of legumes on Passover, please contact me off-list. Shoshana -- Shoshana Michael-Zucker, Translations Levona 7/6 Kfar Sava 44243 Israel Tel. +972-9-767-5835 Fax. +972-9-766-2855 Cell: +972-54-455-6049 email: translations shosh_mz -- Norma’s Best Matza Kugel (serves 4-6) 5 whole-wheat matzas 3 eggs 3 tablespoons sugar mixed with 1 teaspoon cinnamon a pinch of salt 1 /2 cup raisins 4 tart apples, chopped fine 3 /4 cup chopped almonds grated rind of one orange 2 tablespoons of margarine 1/2 -1 cup apple juice (depending on how moist you want the final result to be) 1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan Crumble the matza in water. As soon as its soft, drain thoroughly in a colander. 2. Beat eggs in a large bowl. Add the salt and 2 /3 of the cinnamon and sugar and continue mixing until well blended. 3. Stir in the matza, raisins, apples, orange rind and most of the almonds. 4. Pour the matza mixture into the baking pan. Sprinkle with apple juice. Mix the remaining almonds and cinnamon sugar together and sprinkle on top. 5. Dot the top with margarine and bake until firm and nicely browned. 6. Serve warm or at room temperature. A very different variation on the theme is: Savory Mushroom Matza Kugel (serves 4-6) 5 whole-wheat matzas 1 small onion chopped 1 basket of mushrooms, sliced oregano and/or thyme to taste 3 eggs a pinch of salt pepper 3 tablespoons of margarine 1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan Crumble the matza in water. When it is very soft, drain thoroughly in a colander. 2. Melt one tablespoon of margarine and saute the onions, mushrooms and herbs until soft. 3. Beat eggs and salt in a large bowl. 4. Stir in the matza and mushroom mixture. Add some pepper, taste and adjust for seasoning. 5. Pour into the baking pan and dot the top with margarine 6. Bake until firm and nicely browned. 7. Serve warm. A completely different option in quinoa, (properly pronounced keen-wa but Israelis often say ki-noh-ah) a staple food of South America’s ancient Incas. Quinoa is so nourishing, delicious, and vital that the Inca’s called the Mother Grain, even though it is a vegetable seed and not a grain. That’s why its great for Passover. Quinoa is a broad-leafed, annual herb from the " goose foot " family, which includes ordinary beets and sugar root. Cultivated for thousands of years in the Andes, quinoa has been grown commercially in North America for the last twenty years. In Israel, it is available in health foods stores and some supermarkets. It is rich in protein, fiber, calcium, phosphorus and vitamins B and E but contains no gluten. Rabbi Blau of the Eidah Hachareidit determined that quinoa is kosher for Passover in 1996, after consulting with professors at the Vulcan Institute. Rabbi Blau ruled that quinoa is not related either to the five types of grain (wheat, barley, rye, spelt and buckwheat) that are forbidden on Passover or rice, millet and legumes. It does not grow in the vicinity of the five types of grain. However, it is often packed in factories that handle grains that are forbidden on Passover and it is best to carefully check the grains before the holiday to make sure that nothing else has gotten mixed in. This is an easy task since quinoa seeds are very small and distinctive so any “stowaways” will be immediately obvious. Quinoa needs to rinsed thoroughly and drained in a fine mesh strainer before cooking. You can cook it in any rice recipe using one cup of quinoa to two cups of water or try these specialties. Quinoa and Pistachio Pilaf (serves 4) 2 3 /4 cups vegetable stock or water 1 3 /4 cups quinoa, rinsed and drained 1 /2 teaspoon salt 250 gr unsalted, white pistachio nuts, shelled (unshelled weight) 2 tablespoons oil 1 medium onion, finely chopped 1 large carrot, diced into small pieces 2 teaspoon ground coriander 1 teaspoon ground cumin 1 /2 teaspoon cinnamon and/or nutmeg pepper 1 /4 cup raisins 1. Bring the vegetable stock or water to a boil, add the quinoa and salt. Simmer covered for 20 minutes or until all of the liquid is absorbed. 2. Put some pistachios aside for garnish and chop the rest. 3. Heat the oil in a skillet and saute the onions and carrots for 3 minutes. 4. Add the spices, raisins and chopped pistachios. Cook over a high heat for 2 minutes and set aside. 5. When the quinoa is cooked, remove from the heat but leave it covered and undisturbed for 5 minutes. 6. Gently separate the quinoa grains with a fork, fold in the nuts and vegetables. 7. Place in a warm serving bowl and garnish with the remaining pistachios. Hawaiian Quinoa (serves 3-4) 1 cup quinoa, rinsed and drained 1 /2 cup canned pineapple pieces, chopped 1 cup pineapple liquid or orange juice 1 cup water 1 medium sweet potato, diced 1 teaspoon cinnamon cumin 1 teaspoon and/or nutmeg 1 /4 cup raisins 1. Steam or microwave the sweet potato for five minutes. 2. Place everything except the raisins in a pot. Bring to a boil and then simmer fir 15 minutes. 3. Add the raisins and keep simmering until the liquid is absorbed. 5. Remove from the heat but leave it covered and undisturbed for 5 minutes. 6. Gently separate the quinoa grains and serve. (Note: Quinoa sometimes sprouts while cooking so don’t be surprised if you see little curls where there were none before.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 I do have a ton of pesach main dish recipes, however I'd have to go digging. I got many of them from doing google searches for vegetarian passover recipes etc. Others I use from my general vegetarian cookbooks, many of these recipes are good for passover and others can be easily adapted. A favorite of mine and my husbands is an Artichoke Fritatta which is really yummy and one of the few Passover specific recipes I'll eat during the year. Ingredients 4 eggs 6 cups of crumbled matzah or matzah farfel 1 1/2 cups cheddar cheese shredded 2 small jars of marinated artichoke hearts chopped 1 bunch scallions, chopped Dash of tobasco or hot sauce (optional, but it gives it a great kick without being too spicy if you do use it) Preheat the oven to 325 degrees F Sautee chopped scallions in oil from artichoke jars, remove when tender. Mix all ingredients (including the scallions and oil) until well blended Put in an 8 inch oiled pan, bake for 30-40 min. Cool, cut into small squares. (My husband and I often double the recipe when we make it, it reheats well) I'd also recommend a cookbook called Mazah 101 by Jenny Kdoshim and Debbie Bevans. There are meat recipes in the book, however I've made many really great dairy and vegetable dishes. Their technique is out of the ordinary ans takes a little practice, but I highly recommend it, this book has greatly expanded my Pesach menu. They also have some great desserts (I HIGHLY recommend the cheesecake recipe, it takes about 2 days to make, but it's fabulous, completely worth it. minus the crust which is good but not great. works better using ground hazelnuts and some butter mixed together and packed in the bottom of the pan) Also look for Quinoa recipes, a great high in protein Kosher for Passover " grain " Again, something I cook with year round. Anyway, I will do some digging and if I find anything specific else I'll repost. In the meantime, try that cookbook, and be creative with some of your everyday veggie dishes, you'll find substituting a passover pie crust or matzah meal instead of breadcrumbs works pretty well for a lot of dishes. Hope that helps, Carie Cole Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 Thanks, Carie. This sounds yummy, and I'm sure I can sub broccoli, spinach, etc. Carie <csl521 wrote: I do have a ton of pesach main dish recipes, however I'd have to go digging. I got many of them from doing google searches for vegetarian passover recipes etc. Others I use from my general vegetarian cookbooks, many of these recipes are good for passover and others can be easily adapted. A favorite of mine and my husbands is an Artichoke Fritatta which is really yummy and one of the few Passover specific recipes I'll eat during the year. Ingredients 4 eggs 6 cups of crumbled matzah or matzah farfel 1 1/2 cups cheddar cheese shredded 2 small jars of marinated artichoke hearts chopped 1 bunch scallions, chopped Dash of tobasco or hot sauce (optional, but it gives it a great kick without being too spicy if you do use it) Preheat the oven to 325 degrees F Sautee chopped scallions in oil from artichoke jars, remove when tender. Mix all ingredients (including the scallions and oil) until well blended Put in an 8 inch oiled pan, bake for 30-40 min. Cool, cut into small squares. (My husband and I often double the recipe when we make it, it reheats well) I'd also recommend a cookbook called Mazah 101 by Jenny Kdoshim and Debbie Bevans. There are meat recipes in the book, however I've made many really great dairy and vegetable dishes. Their technique is out of the ordinary ans takes a little practice, but I highly recommend it, this book has greatly expanded my Pesach menu. They also have some great desserts (I HIGHLY recommend the cheesecake recipe, it takes about 2 days to make, but it's fabulous, completely worth it. minus the crust which is good but not great. works better using ground hazelnuts and some butter mixed together and packed in the bottom of the pan) Also look for Quinoa recipes, a great high in protein Kosher for Passover " grain " Again, something I cook with year round. Anyway, I will do some digging and if I find anything specific else I'll repost. In the meantime, try that cookbook, and be creative with some of your everyday veggie dishes, you'll find substituting a passover pie crust or matzah meal instead of breadcrumbs works pretty well for a lot of dishes. Hope that helps, Carie Cole The fish are biting. Get more visitors on your site using Search Marketing. Quote Link to comment Share on other sites More sharing options...
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