Vegetarian Passover Recipes - X-Posted to SuzyQ & Mc-Recipe

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here are some, so far:

 

* Exported from MasterCook Buster *

 

PASSOVER BROWNIES

 

Recipe By : Passover, Desserts, Chocolate

Serving Size : 12 Preparation Time :

Categories : Http://www.eskimo.com/~jefffree/recipes/pasbrown.htm

 

Amount Measure Ingredient -- Preparation Method

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1 cup cake meal -- I just use matzoh

-- meal

2 cups sugar

1 package vanilla sugar -- if available

1/2 cup cocoa

3/4 cup margarine

4 eggs -- room temperature

1/2 cup chopped walnuts -- or more

 

Melt margarine and add cocoa. Let cool. Beat eggs till light,

gradually beat in sugar (and vanilla sugar). Blend in cocoa mixture and

cake (matzoh) meal. Blend in nuts, or save them to sprinkle over the

top. Pour into a greased 9X13 pan (or two 8X8 pans). Bake 25-30

minutes at 350. Cut into squares when cool. Source: Annice Grinberg.

 

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* Exported from MasterCook Buster *

 

COLORFUL POTATO CASSEROLE

 

Recipe By : http://www.eskimo.com/~jefffree/recipes/paspotca.htm

Serving Size : 8 Preparation Time :

Categories : Passover Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons oil

1 large onion -- chopped

1 pound yellow squash -- or zucchini

2 large carrots

2 large baking potatoes -- peeled

2 egg whites -- and 1 whole egg

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons dill -- chopped

1/3 cup parsley -- chopped

1/4 cup matzo meal

1 tablespoon vegetable oil

1 teaspoon paprika

 

Preheat oven to 350 degrees F. Heat 2 tablespoons oil in a skillet, add

onion and saute over medium heat until softened, approximately 8

minutes. Coarsely grate squash and carrots and transfer to a large

bowl. Add sauteed onion. Coarsely grate potatoes and place in large

strainer to squeeze out excess liquid. Add to bowl of vegetables. Add

egg white and while egg; mix while adding all other ingredients except

oil and paprika. Pour into generously greased 8 x 8- inch pan or 7-cup

baking dish. Sprinkle the top with oil and paprika and bake in

preheated oven for 1 hour or until brown.

 

Source: Rambam's Guide for the Perplexed Pesach Chef by Yeshivat Rambam,

Baltimore MD (Stephanie Becker)

 

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* Exported from MasterCook Buster *

 

EGGPLANT MATZO MINA

 

Recipe By : Vegetarian Celebrations by Nava Atlas

Serving Size : 8 Preparation Time :

Categories : Passover Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 medium Eggplants

2 tablespoons olive oil

1 medium onion -- finely chopped

2 garlic cloves -- minced

1 15 oz. can tomato sauce

1 14 oz. can tomatoes -- drained and chopped

3 tablespoons fresh parsley -- chopped

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon paprika

Salt & pepper

6 matzo

1 pound mozzarella style soy cheese -- shredded

 

Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush

lightly with oil & broil on each side till tender.

 

Heat the oil in a deep pot. Add onions and garlic & saute' until

golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a

simmer and cook over low heat, covered for 15 minutes.

 

Break each matzo into 3 strips. Fill a shallow casserole dish with

lightly salted water. Place matzo strips into water for 2 or 3 minutes,

till pliable but not mushy. Remove carefully to a plate. Preheat oven

to 350*F.

 

Lightly oil a large shallow casserole dish and layer as follows: A thin

layer of sauce, a layer of eggplant, a layer of matzo, a layer of

cheese. Repeat. Bake for 35 - 40 minutes until cheese shows some brown

spots.

 

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* Exported from MasterCook Buster *

 

PASSOVER GRANOLA

 

Recipe By : http://vegetarian.miningco.com/msubholpass.htm

Serving Size : 10 Preparation Time :

Categories : Passover Breakfast

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound matzah farfel

1/2 cup oil

1/2 cup brown sugar

1/2 stick butter -- or margarine

1/2 cup water

1/2 cup nuts -- chopped

1 teaspoon cinnamon

raisins -- to taste

coconut -- to taste

dates -- to taste

 

Melt butter with oil, water, and brown sugar. Add remaining

ingredients. Spread on greased cookie sheet. Bake at 350 for 25

minutes. Turn over occasionally, especially watch to see that raisins

don't burn. Store in a tupperware or tin container. Easy to make

double batches.

 

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* Exported from MasterCook Buster *

 

MOROCCAN-STYLE MATZO BALL SOUP

 

Recipe By : http://www.geocities.com/Paris/Bistro/1150/

Serving Size : 10 Preparation Time :

Categories : Passover Sedar

Soup

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium onion -- minced

2 large leeks white parts only -- quartered

-- lengthwise and

-- chopped

2 medium potatoes -- peeled and diced

2 medium white turnips -- peeled and diced

3 medium carrots -- sliced

3 medium stalks celery -- diced

1/2 pound mushrooms -- chopped

8 cups vegetable broth or water -- or a combination

1 teaspoon paprika

1 teaspoon ground cumin

1 large onion -- quartered and

-- thinly sliced

Salt and pepper -- to taste

2 cups frozen peas

Matzo balls -- make according to

-- package directions

 

Heat the oil in a large soup pot. Add the onion and leeks; saut‚ over

medium heat until the leeks are limp, about 10 minutes.

 

Add the potatoes, turnips, carrots, celery, mush rooms, broth or water,

paprika and cumin; mix well. Bring to a boil, lower heat and simmer

gently, cover, until vegetables are tender, about 45 minutes.

 

Add the chickpeas if desired, season to taste with salt and pepper, and

simmer 10 minutes more. Stir in the peas.

 

Let stand off the heat for several hours or overnight in refrigerator to

develop flavor. Reheat before serving. Serve with matzo balls.

 

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* Exported from MasterCook Buster *

 

SPINACH AND POTATO MATZO PIE

 

Recipe By : http://www.geocities.com/Paris/Bistro/1150/

Serving Size : 10 Preparation Time :

Categories : Passover Side Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 medium potatoes

2 10-ounce pkg frozen chopped spinach -- thawed

and squeezed

-- dry

6 scallions -- diced

1 15-ounce container reduced-fat ricotta -- or fat

free

-- cheese

1 lemon -- Juice of

Salt and pepper -- to taste

6 matzos -- up to 8

2 cups grated mild white cheese -- such as mozzarella

 

Bake or microwave the potatoes in their skins until tender; cool. Peel

and cut into 1/4-inch-thick slices.

 

Preheat the oven to 350 degrees.

 

In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon

juice, and salt and pepper.

 

Soak the matzos in warm water in a shallow container until pliable but

not mushy, about 2 minutes; drain. Lightly oil two 9- by 9-inch

casserole dishes; line the bottoms with a layer of matzos. Layer each

with the spinach mixture, potato slices, more matzos and 1/2 cup

mozzarella cheese. Repeat until all ingredients are used. Finish with

a layer of matzo.

 

Bake until top matzo is golden with spots of brown, 25 to 30 minutes.

Cut into squares to serve.

 

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