Veganizing Passover

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Veganizing Passover

 

http://www.vegparadise.com/cookingwith54.html

 

PASSOVER SEDER

Passover, or Pesach, is the festival of freedom. The Passover Seder

revolves around foods that are symbolic of the events that led the

Jews out of slavery when they made their exodus from Egypt thousands

of years ago. Friends and family gather around the table to recreate

the historic event with ritual foods, prayers, and songs.

 

Many consider the holiday a somewhat bittersweet occasion. On the one

hand they remember the struggle their ancestors experienced living in

a hostile land. On the sweet side is the joyous feeling the Jews

expressed when they were finally free from the cruel Egyptian

Pharaoh.

 

The Passover Seder is celebrated on the first and second nights of

the eight-day holiday. On every Seder table is the ritual Seder

plate. Traditionally a roasted lamb bone representing the Paschal

lamb that the ancients sacrificed for this holiday has its place on

the plate. Vegans, however, spare the lamb and roast a beet or a

" Paschal yam. " In place of the roasted egg that symbolizes life, they

may use a roasted or boiled potato or a mushroom. Horseradish, a

bitter herb, represents the bitter life of the Jews in Egypt, while

Charoset, a sweet tasting mixture of grated apples, chopped walnuts,

wine, and unrefined sugar represents the mortar the Jews used to

build the pyramids.

 

Greens such as parsley, watercress, or lettuce are dipped in salt

water and eaten to symbolize hope and renewal that the spring season

brought to the Jews. Matzoh, the cracker-like bread eaten during the

week of Passover, represents the unleavened bread the Jews took with

them when they hurriedly left Egypt.

 

Wine, symbolic of redemption, is an important part of the Seder

ritual with the cup refilled four times during the service. Though

wine is traditionally served at every Jewish ceremony, many vegans

prefer to partake of the fruit of the vine in the form of pure grape

juice.

 

Especially appealing to the children is the hunt for the afikomen, a

piece of matzoh that the head of the Passover service hides some time

during the meal. After dinner, the hunt commences, sending children

scurrying all over the house to see who can find it. The enticement

is the competition of finding a hidden treasure plus a prize of

money, usually a dollar or two.

 

PASSOVER DINNER

 

Passover Menu Recipes Below

 

Mock Chicken Soup with Matzoh Balls

Charoset (Apple Relish)

Almond Nutloaf with Tomato Herb Gravy

Sautéed Snow Peas, Green Peas, Onions, and Mushrooms

Carrot and Parsnip Ragout

Fruited Matzoh Kugel

Poached Pears in Wine Sauce

Medjool Dates and Sultana Raisins

Finally, after the Seder service that can last an hour or more, the

long-anticipated dinner is served. The traditional meal begins with

chicken soup and matzoh balls. But, as you've no doubt guessed,

vegans spare the chicken and opt for richly flavored Mock Chicken

Soup (a vegetable broth) instead. The ideally feather-light Matzoh

Balls, are often a subject of teasing when they turn out

leaden-weighted. The eggless vegan version averts the teasing and,

instead, earns praises for its light-as-a-feather texture.

 

The traditional entrée is usually roasted chicken or roasted brisket.

Once again, we depart from tradition and choose a delicious Almond

Nutloaf with a robustly seasoned Tomato Herb Gravy as the centerpiece

of our plate. The festive nutloaf combines onions, potatoes, and nuts

and pairs them with the zesty flavors of garlic, herbs, and a hint of

cayenne.

 

Passover foods typically celebrate spring with generous portions of

colorful vegetables. Tasty vegetables bring visual appeal, crunch,

and pleasing balance to the meal with Sautéed Snow Peas, Green Peas,

Onions, and Sliced Mushrooms.

 

A bright saffron color takes its place on the plate with the Carrot

and Parsnip Ragout that blends such pleasing flavors it needs no

special seasonings. In keeping with tradition is the Fruited Matzoh

Kugel with Prunes, Apricots, and Raisins flavored with cinnamon and

ginger but sans the eggs.

 

In many households the Charoset is so favored it remains on the table

as a dinner accompaniment. As Jews settled in various parts of the

globe, they brought the cuisines of those countries into their

traditional dishes. The Charoset presented here is a complex dish

that includes chopped dates, dried fruits, cinnamon, and almond

extract customary in the Sephardic tradition from Jews who settled in

Southern Spain.

 

The finishing touch is always an abundance of sweet treats. In place

of the typical Passover Sponge Cake that calls for a dozen eggs, or

the macaroons made with egg whites, a healthy vegan option places

Poached Pears in Wine Sauce at the top of the list. Accompanying the

pears is a platter of Medjool Dates and giant Sultana Raisins.

 

One last symbolic ritual signals the end of the Passover Seder

celebration. At the beginning of the Seder a single cup of wine for

the prophet Elijah takes its place in the center of the table. When

the meal is over, one of the children is asked to open the door for

Elijah to enter and drink from the cup of wine. This tradition is

especially intriguing to children as they stare at the cup to see if

the invisible Elijah has made some of the wine disappear.

 

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ALMOND NUTLOAF

 

NOTE: Original recipe for Almond Nutloaf contains nutritional

yeast that adds pleasing flavor. Though this product is kosher, it is

not kosher for Passover. If you choose, eliminate the nutritional

yeast and top the loaf with the Tomato Herb Gravy recipe below.

 

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TOMATO HERB GRAVY

 

3 C. ((720 ml) water

3 medium size Roma tomatoes (Italian plum) diced

2 large cloves garlic, crushed

1/2 t. onion powder

1 T. + 1 t. Tamari (wheat free)

1/2 t. dried rosemary leaves

1/2 t. dried thyme leaves

1/2 t. dried sage leaves

2 T. cornstarch

2 T. water

 

Combine water, tomatoes, garlic, onion powder, and Tamari in a

2-quart (2 liter) saucepan.

Put herbs into a small piece of cheesecloth, and tie with a string.

Add to saucepan and bring to a boil over high heat.

Turn heat down to medium and simmer about 5 to 8 minutes. Remove

cheesecloth and discard.

Combine cornstarch and water in a small cup and stir to form a runny

paste. Stirring with a wire whip, add to bubbling mixture in the

saucepan a little at a time until thickened to desired consistency.

Cook one minute longer. Season to taste with salt and pepper. Makes

about 3 1/4 cups (780 ml).

 

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SAUTÉED SNOW PEAS, GREEN PEAS, ONIONS, & MUSHROOMS

 

1 large onion, thinly sliced lengthwise

1/2 lb. (225 g) crimini mushrooms, sliced

1/4 lb. (110 g) fresh shiitake mushrooms, sliced or 2 oz. (56 g)

dried

1 lb. (450 g) frozen green peas

1 t. extra virgin olive oil

2 T. water

1/2 lb. (120 g) fresh snow peas, trimmed

Lemon juice

Salt

 

Prepare all vegetables before starting to cook. If using dried

shiitake mushrooms, soak them in very warm water for 1 hour before

using, and cut off the tough stems after soaking.

Combine onions, mushrooms, frozen peas, olive oil, and water in a

large deep skillet or wok and sauté about 3 or 4 minutes.

Add snow peas, lemon juice, and salt to taste, and cook 1 minute

longer. Turn off heat and adjust seasonings. Serves 6.

 

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With its delicate spices and fruity ingredients this festive kugel

(pudding) adds the ideal sweet touch to the Passover meal. To ease

the many preparations surrounding the Passover Seder, plan to make

the kugel the day before and simply reheat it at 350 F. for about 20

minutes.

 

Though tofu is not considered a typical Passover food in the

Ashkenazic tradition, many Rabbis accept the use of legumes for

Passover when they are altered from their original form, such as when

they are mashed. In this recipe, the vegan approach of using mashed

tofu forms the ideal binder in place of eggs.

 

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FRUITED MATZOH KUGEL

 

3 matzohs

Boiling water

1/4 C. (60 ml) Florida Crystals or evaporated cane juice

1/4 t. ground cinnamon

1/4 t. ground ginger

1/4 t. salt

2 Granny Smith apples, cored, peeled, and coarsely grated

8 pitted prunes, chopped

8 dried apricots, chopped

1/4 C. (60 ml) black raisins

2 T. canola oil

2/3 C. (160 ml) well mashed firm tofu

 

Preheat oven to 350 F. (Gas Mark 4) and oil a 9-inch (23 cm)

spring-form pan or an 8-inch (20 cm) Pyrex baking pan.

Break matzohs into small pieces and put them into a large mixing

bowl. Soften matzohs by pouring boiling water over them. Drain off

all water instantly.

Add remaining ingredients and mix well to distribute ingredients

evenly.

Pour into prepared spring-form pan and press to the edges with the

back of a spoon spreading evenly.

Bake at 350 F. (Gas Mark 4) for 1 hour or until lightly browned

around the edges. Cool 10 minutes before unmolding. Makes 5 to 6

servings.

 

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No matter how hard one tries to simplify the Passover menu, the meal

invariably turns out to be labor-intensive with its many symbolic

foods and traditional dishes. The family chef deserves praise and a

respite from having to prepare a fussy dessert. With a meal as large

as the Seder dinner, a light, quickly prepared, wholesome dessert is

a welcome close to the festivities of the evening.

 

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POACHED PEARS IN WINE SAUCE

 

Six firm pears, peeled and cored

 

1 C. (240 ml) kosher dry red wine

1/2 C. (120 ml) fresh squeezed orange juice

3/4 C. (180 ml) evaporated cane juice

1 stick cinnamon

4 whole allspice berries

2 whole cloves

1 slice crystalized ginger, chopped

 

Preheat oven to 325 F. (Gas Mark 3) Arrange pears in an 8-inch (20

cm) square Pyrex baking pan.

Combine wine, orange juice, evaporated cane juice, and spices in a

2-quart (2 liter) saucepan and bring to a boil over high heat. Turn

heat down and gently boil for 2 minutes to dissolve the sugar.

Pour over pears in baking pan. Cover with aluminum foil, dull side

up.

Bake at 325 F. (Gas Mark 3) for 1 hour. Serve warm or chilled in

individual bowls along with the syrup. Makes 6 servings.

NOTE: If desired, fill pear cavities with golden raisins before

poaching.

 

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