A few Passover Breakfast Recipes

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Vegan Passover Matzoh Brie

 

 

 

2 Tbs flax seeds (preferably golden rather than brown – just for looks)

 

1 tsp soy lecithin granules

 

Salt and pepper to taste (I use about a ¼ tsp

 

1/3 cup water

 

3 matzohs

 

Oil for frying

 

 

 

Grind the flax seeds in a coffee grinder.

 

Whip up the ground flax seeds, soy lecithin and water until frothy (using

blender, food processor, egg beater, etc.).

 

Mix in spices.

 

 

 

Pass each matzoh quickly under hot water to soften a little, crumble it into

bit piece and mix it around in the flax mixture.

 

Fry until desired crispiness. Serve with jam or ketchup.

 

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Vegan Passover French Toast

 

 

 

¾ cup non-dairy milk

 

4 tsp matzoh cake flour

 

1 ½ tsp nutritional yeast (not an active yeast, but a flavoring and dietary

supplement)

 

Pinch of salt (optional)

 

4 pieces of matzoh

 

Oil for frying

 

 

 

Combine non-dairy milk (soy, rice*, nut milk), matzoh cake flour and

seasonings

 

Place mixture in a shallow pan

 

Pass each matzoh quickly under hot water to soften a little, and break in

half lengthwise

 

Dip matzoh in liquid mixture

 

Fry a little on each side

 

Serve plain or with syrup or sugar and cinammon

 

 

 

 

 

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