Vegetarian passover recipes

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As promised.  Have a cooking good time.

 

Chag Kasher V'Samayah

 

Marian

 

 

Balsamic Melon Salad

Recipe courtesy Sandra Lee, 2008

Prep Time: 2 min Inactive Prep Time: hr min Cook Time: hr min Level:

Easy Serves:

4 servings  Ingredients

4 cups packaged melon medley, cut into bite-size pieces (recommended: Ready

Pack, canteloupe, honeydew, watermelon, etc.)

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon freshly cracked black pepper

1/2 teaspoon chili seasoning

2 teaspoons freshly chopped basil leaves, about 4 leaves

Directions

In a large bowl, toss together all ingredients except basil. Place in serving

bowl and garnish with basil.

Serve chilled or at room temperature.

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BANANA NUT CAKE

10 eggs, separated

1-1/4 cups sugar

3-4 ripe bananas*

3/4 cup coarsely ground walnuts or pecans**

3/4 cup potato starch

Preheat the oven to 350 F / 180 C.

Beat the egg whites until they are stiff. In a bowl, beat the yolks together

with the sugar, bananas, nuts and potato starch. Carefully fold the egg whites

into the yolk mixture until it is well blended. Pour the batter into a greased

tube pan***. Bake for 35-40 minutes, until the edges start to spring away

slightly from the side of the pan. Remove the cake from the oven and let it cook

completely. Remove the cake from the pan. If it seems moist to you, let it sit

uncovered for an hour or so before you wrap it up.

*Use 4 ripe bananas that had been frozen in their skins. Defrost them. They

slide right out of their skins, already soft enough to blend in with the batter.

**Use 1/2 cup walnut meal (finely ground walnuts) and about 1/2 cup of coarsely

chopped walnuts.

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Pesach Vegetable Muffins (Makes 10 muffins)

Vegetarian heaven! These colorful veggie muffins make an excellent side dish or

are perfect as a healthy snack. Use some garlic, red pepper and fresh dill to

add color and boost the flavor.

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic (about 1 teaspoon minced)

1/2 red or green pepper, seeded and chopped

1 celery stalk, chopped

1 1/2 cups grated carrots

1 cup grated zucchini, well-drained (about 1 small zucchini)

3 large eggs, lightly beaten

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup matzah meal

1 tablespoon chopped fresh dill (or 1 teaspoon dried)

Preheat the oven to 375°. Spray 10 compartments of a muffin pan with cooking

spray and fill 2 compartments with water.

Heat the oil in a large nonstick skillet on medium high heat. Sauté the onion

and garlic in hot oil for 5 minutes or until golden. Add the pepper, celery,

carrots and zucchini. Reduce heat to medium and sauté for 5 to 7 minutes longer,

until tender, stirring occasionally. Let cool.

Stir in the eggs, salt, pepper and matzah meal; mix well. Scoop the batter into

the compartments of the muffin pan. Bake for 35 to 40 minutes or until golden

brown. Cool slightly, then carefully remove from pan.

Note: This recipe easily doubles and triples. The muffins keep for 3 to 4 days

in the refrigerator and reheat well. They also freeze well for up to 2 months.

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Vegetable Kishka   (Makes 48 slices)

Prepare the vegetable mixture above as directed. Spoon half of the mixture onto

a sheet of foil that has been well-sprayed with cooking spray. Wet your hands

for easier handling and form the mixture into a long roll, about 2 inches in

diameter. Wrap well in foil. Repeat with the remaining mixture. Place both rolls

on a baking sheet and bake at 375° for about 45 minutes. Unwrap and cut into

1/2-inch slices.

Variations:

Try using parsnips, broccoli or an herb such as basil or parsley instead of

carrots, zucchini or dill.

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Chocolate Almond Apricot Clusters (Makes 48 clusters)

10 ounces good-quality dark chocolate

(bittersweet or semi-sweet)

1 tablespoon vegetable oil

2 cups toasted almonds, sliced or slivered

1-1/2 cups dried apricots, cut up

Break the chocolate into chunks and place in a large, dry microwaveable bowl.

Microwave on medium, uncovered, for 2 minutes, then stir. Continue microwaving

on medium for 1 to 2 minutes longer until the chocolate is just melted; stir

well. Cool slightly before stirring in oil, almonds and apricots.

Drop the mixture by teaspoonfuls onto baking sheets lined with parchment paper.

Refrigerate for 30 to 45 minutes or until firm. Transfer clusters to an airtight

container, separating the layers with parchment or waxed paper.

Note: The best way to cut the apricots is to use scissors. The clusters keep for

2 to 3 weeks in the refrigerator.  They also freeze well for up to 4 months.

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MAMA NAZIMA'S JEWISH IRAQI CUISINE

IRAQI JEWISH FOOD

4 Large tomatoes chopped

4 large oranges peeled and sliced

6 small sliced button mushrooms

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup sliced almonds

Combine, chill and serve

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Orange-Mango Salsa

INGREDIENTS:

3 oranges, supremed and juice reserved

5 large, ripe mangos, peeled and cut into 1/4-inch dice

2 medium red onions, cut into 1/4-inch dice

2 red jalapeños, stemmed and minced

1 tablespoon peeled and minced fresh ginger

2 tablespoons hot pepper sauce

1/3 cup fresh lime juice (from 6 to 8 limes) Kosher salt and freshly ground

black pepper to taste In a large, nonreactive bowl, combine the oranges and

their reserved juice, mangos, onions, jalapeños, ginger, sambal, and lime juice,

and blend gently. Season with salt and pepper. Use or refrigerate.

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Ratners Vegetable cutlet recipe

6 medium potatoes booked in boiling salted water for 20 minutes or until

tender,peel and mash

1/2 cup butter

2 onions chopped

6 mushrooms, chopped

1 16ounce can diced carrots, drained

1 16 ounce can cut green beans, drained

1 16 ounce can peas, drained

3 eggs

2 cups matzoh meal

sand and pepper, freshly gound

preheat oven to 350

In a skillet heat butter and saute onions and mushrooms till tender pour

mushroom mixture into bowl with mashed potatoes. Stir in carrots, green beans

peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can be

shaped inot large patties. Season to taste with salt and pepper.

Shape into 12 patties. Beat well the 1 remaining egg. Brush patties on both

sides. coating completely. Placed on greased cookie sheet. Bake for 45 minutes,

or until lightly brown.  The cutlets freeze very well.

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ROASTED GARLIC BASIL SAUCE (pareve)

8 large garlic cloves

2 zucchini

1 1/2 cup packed fresh basil leaves

1/2 cup packed fresh flat-leafed parsley leaves

1 cup water

4 teaspoons fresh lemon juice

Preheat oven to 425. Wrap garlic cloves tightly in foil. Cut zucchini into

1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic

and zucchini on a baking sheet and roast in middle of oven until garlic is

tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.

Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and

parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop

cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1

day ahead and kept separately, covered and chilled. In a blender blend garlic,

zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season

with salt and pepper. Makes about 1-1/2 cup.

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Passover Baked Vegetable Stuffing

(Click here for just the recipe)

1/4 cup olive oil

3 onions, finely chopped

3 garlic cloves, minced

4 ribs celery, finely chopped

1 bunch carrots, peeled and grated

1 parsnip, peeled and grated

2 large zucchini, unpeeled and grated

1/2 cup minced parsley

1/2 cup plumped raisins, dried cranberries or apricots (in sweet wine)

2 tablespoons matzah meal

2 tablespoons matzah cake meal

2 tablespoons Passover potato starch

1/4 to 2 cups Passover red wine

Salt and freshly ground black pepper

 

Preheat the oven to 350 F. In a large, heavy skillet heat the oil and sauté

onions and garlic until transparent. Add celery, carrots, parsnip, zucchini and

toss and sauté for five minutes until vegetables soften. Add parsley, raisins

and mix thoroughly. Simmer five minutes.

Blend in matzah meal, matzah cake meal, Passover potato starch, add wine and mix

well. Add additional dry ingredients, a tablespoon at a time, until stuffing is

a soft texture and not dry. Add salt and pepper to taste.

Brush a baking dish with oil and spoon in stuffing. Cover with aluminum foil and

bake for 30 minutes.

Makes 12 servings.

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Green Tomato Marmalade (Marmellata di Pomodori Verdi)

2 cups sugar

2 cups water

8 cups (2 pounds) green (under-ripe) tomatoes, diced (about 4 large tomatoes)

1 cup freshly squeezed orange juice, heated

Grated zest of 1 orange and 1 lemon

10-15 mint leaves, sliced (optional)

 

In a large, heavy skillet combine the sugar and water and bring to a boil,

mixing constantly, until the sugar dissolves. Reduce the heat and simmer until

the sugar begins to turn golden. Add the tomatoes, orange juice and zest, bring

to a boil, reduce heat and simmer until the tomatoes are soft and the liquid has

reduced to a thick syrup, about 20 minutes. Mix in the mint leaves, if using.

Cool.

Makes about 3 to 4 cups.

Serve over vegetables or with matza farfel with mushrooms If you are not vegan,

it goes with anything.Ingredients

1 box quinoa, cooked with several cloves of garlic

1 can chick peas

1 red bell pepper, finely chopped

1/2 Vidalia onion, chopped

1 English cucumber, peeled, seeded, and finely chopped

1 tomato, chopped

1/4 cup fresh parsley leaves, chopped

1/2 cup crumbled feta cheese

Salt and freshly ground black pepper

1/4 cup olive oil

2 to 3 limes, juiced

Directions

In a large bowl, toss all the ingredients with the olive oil and lime juice, to

taste.