passover ideas (was Gluten-Free Scalloped Potatoes)

[Guest guest]

this year we are doing a version of eggplant lasagne. Fat free vegan has a

great recipe, but instead of tofu, I am doing cashew cream and sweet potatoes,

sort of mixing a couple of recipes from internet and Rip Essylstine. I am

adding zucchini and mushrooms and spinach in layers over the slices of eggplant,

then the mashed sweet potatoes , then the cashew cream. I am going to make it

tomorrow to make sure it will turn out for Passover!

I also found a mushroom shnitzel recipe online that I will adapt for us-instead

of egg I will use some mashed potato and instead of matzah meal, I will use oat

matzah meal or more potato.

 

Another idea is broccoli potato casserole, but I am still looking for a base

recipe that doesn't have too many ingredients that I need to adapt..

 

Julie

, pdw <pdworkman wrote:

>

> Any other passover ideas?

>

> Pam

>

> On Sun, Mar 14, 2010 at 5:03 AM, Jennifer <jensglutenfree wrote:

>

> >

> >

> > This delicious gluten-free side dish is a perfect complement to your Easter

> > Dinner. It's also kosher for Passover. A big favorite in my home, I also

> > serve the dairy version as an every day main dish with a side salad. Read

> > more:

> >

http://www.jensglutenfreeblog.com/uncategorized/julies-gluten-free-scalloped-pot\

atoes/

> >

> >

> >

>

>

>

[Guest guest]

On Mar 22, 2010, at 11:00 PM, j wrote:

 

> his year we are doing a version of eggplant lasagne. Fat free vegan has a

great recipe, but instead of tofu, I am doing cashew cream and sweet potatoes,

sort of mixing a couple of recipes from internet and Rip Essylstine. I am

adding zucchini and mushrooms and spinach in layers over the slices of eggplant,

then the mashed sweet potatoes , then the cashew cream. I am going to make it

tomorrow to make sure it will turn out for Passover!

===========

Julie

 

Please report back. I am always trying to rid recipes of tofu

 

Shez

[Guest guest]

Okay, so here is my report back on the lasagna:I served it two times and it was

a smash both times! This is now my kids' favorite lasagna.

 

the basics: i used mashed sweet potato with garlic and tuscan/Italian

seasoning for the ricotta, sauteed mushroooms and onions ,ground up broccoli and

broccoli stems with TJ tomato and basil sauce for the marinara, and layers were

roasted eggplant slices, roasted zucchini slices, fresh spinach. I used cashew

cream sauce for the mozzarella. amounts were:

 

2 sweet potatoes mashed---would add 2 more-I ran out of the mashed potatoes.(the

2nd time I used 4 potatoes, roasted in oven then mashed.)

2# mushrooms and 2 med onions, chopped and sauteed in 1 T water

2 jars Trader Joe's Tomato Basil sauce, one for the mushroom/onion mix, the

other for sauce. (This was too much, so only used one jar for the 2nd time.)

5 oz fresh spinach-all I had left, might try frozen or kale that has been

chopped fine (used 4 kale leaves chopped up fine in the processor for the 2nd

one)

2 handfuls of fresh basil, torn in small pieces (forgot the basil 2nd time)

4-6 zucchini, sliced lengthwise 1/4 " thick

2 eggplant sliced lengthwise 1/4 " thick

1 cup cashews with 1 cup water, soaked for an hour, then ground in the vitamix.

I did add a little more water to get a cream consistency.

I had about 8 oz of broccoli and broccoli stems that needed to be used, so I

chopped them up in the food processor and added it to the mushroom marinara.

 

I used an aluminum lasagna pan, which is a little larger than my9x12 pan. (2nd

time 9x12 pan) I got my layers ready, the eggplant, zucchini,mushroom/onion

sauce (not really saucy), basil, spinach, sweet potatoes and started layering:

sauce- covered the bottom of the pan, eggplant, mushroom mix, sweet potato-just

a small thin line on top of the mushrooms, a drizzle of cashew cream, spinach

and basil, zucchini, mushroom, sweet potato, cashew cream, spinach, basil,

eggplant, sauce and the rest of the cashew cream.

 

I baked it at 350 for half an hour, then took it out to make other things, then

put it back in for 2 hour sand half at 250. I had to take it out again to bake

the kugel, so when I served the soup, I put it back in the oven for about 20

minutes at 350 degrees.

-

the 2nd time, I ran out of eggplant so just did more layers of zucchini. I

added the kale to the marinara. I also brushed a little smoke flavoring on the

eggplant when roasting it, and a little (1/4 t) of smoke flavoring to the

marinara. I baked it until the cashew cream on top started to turn color, let it

rest about 15 minutes, and then served. The first one looked like lasagna as a

nice rectangle, but the second one looked more like casserole.

 

This seems like a lot of work, but I got the ingredients ready before, then put

together the day of dinner. Let me know if you make it and what you think if

you would I would love to know what other people think or what they do!

 

Julie

>

> Please report back. I am always trying to rid recipes of tofu

>

> Shez

>

[Guest guest]

On Apr 5, 2010, at 4:48 PM, j wrote:

 

> Okay, so here is my report back on the lasagna:I served it two times and it

was a smash both times! This is now my kids' favorite lasagna.

==========

 

thank you.

 

I'm going to make this tomorrow

 

Shez