One Final Vegan Passover Recipe

If I do say so myself, we make an amazing Vegan Lasagna. I always thought it was delicious, but then I sent it to Sassy Knudson, The Vegan Coach, who improved upon it with an additional white sauce on top. We also use this white sauce on top of pizza, quiche and wherever we want some cheesy goodness!

Anyway, last year I had the bright idea to make lasagna and replace the noodles with matzah bread. I looked on line and found others who had "marginal success" with the substituion. We didn't try it until this past Friday night, but our success was much better than marginal. In fact, it was mind blowing! The matzah took on the consistency of . . . noodles. I kid you not. Plus, it was a lot faster and easier to make since there were no noodles to cook and the square matzah layered so easily. Below is our recipe. Of course, the rest of year you can use noodles for a fabulous lasagna recipe.

Vegan (Passover) Lasagna

I make it in a huge 11 x 18" pan and I use 3 quarts homemade spag. sauce. Here's my modified recipe:

2 boxes frozen spinach, thawed and squeezed out or 32 oz fresh
1 lb sliced carrots
8 Tbs garlic from the jar
4 Tbs parsley
2-3 cups "chicken" or mushroom broth
2 lb tofu grated
2 8 oz Tofutti cream cheese
2 Tbs lemon juice
1/4 tsp nutmeg
4 tsp Italian seasoning
2 lb lasagna noodles, cooked and drained -- or approximately 2 boxes of matzah bread
1/2 cup nutritional yeast -- omit for Passover

Boil carrots in water until done, allow to partially cool and mash them somewhat -- so they're easier to spread, but still have some chunks. In a separate pot, mix broth and stir in spinach, carrots and carrot water, tofu, cream cheese and all seasoning. Cook in pot until kind of thick. Add nutritional yeast (omit for Passover). Use this "cheese" mixture to layer as follows: Put spag. sauce on bottom of pan, noodles (I put 2 noodles thick for a layer) or matzah bread, cheese sauce, spag. sauce, noodles/matzah, cheese, etc., and make sure spag. sauce is top layer. Bake 375 degrees, covered for 45-50 minutes (approximate 40 minutes if using matzah).

Sassy's Tangy White Sauce For Lasagna

1 (10 oz.) package silken tofu, firm, drained
1 1/2 Tablespoons fresh lemon juice, or to taste
1 Tablespoon umeboshi plum vinegar
1 Tablespoon mirin
2/3 cup vegan mayo
3 teaspoons onion granules
2 teaspoons garlic granules
1 1/2 teaspoons sea salt
1 1/2 teaspoons ground dill seed

In a blender, process until completely smooth. Place into a squirty bottle of some sort and make zig-zag designs on the plate before topping with a slice of lasagna. Add more zig-zags to the top of the slice. This sauce really added just the right touch when mixed in with the lasagna flavors, which helped to provide balance.

Final Installment of Vegan Passover Recipes

Here is the final Vegan Passover Recipe I have to share. This frittata can be assembled the day before and makes a wonderful breakfast (lunch or dinner, too!) You can double the recipe if you want leftovers which heat up great in the microwave.

Tofu Frittata

Brown the following together in a large sauce pan:
2 Tbs olive oil
1 ½ c chopped onion
2 c shredded carrots
½ c dried shallots
1 tsp garlic powder
When veggies are browned, add 1 pound frozen broccoli and set aside.

In a blender, blend:
2 12 oz pkg firm tofu, drained
6 Tbs grated vegan mozzarella (we like Follow Your Heart)
6 Tbs soy sauce
salt and pepper

Mix veggies and blended tofu mixture and spread in a 10 inch, greased glass pie pan (or similar casserole dish). Slice tomatoes on top. Bake in a preheated oven at 375degrees for 40-45 minutes.

If you wish, you can top the frittata with the following before serving:

Sassy's Tangy White Sauce

1 (10 oz.) package silken tofu, firm, drained
1 1/2 Tablespoons fresh lemon juice, or to taste
1 Tablespoon umeboshi plum vinegar or rice wine vinegar
1 Tablespoon mirin
2/3 cup vegan mayo
3 teaspoons onion granules
2 teaspoons garlic granules
1 1/2 teaspoons sea salt
1 1/2 teaspoons ground dill seed
In a blender, process until completely smooth. Place into a squirty bottle of some sort and make zig-zag designs to the top of the frittata. This is a wonderful, cheesy-sauce which will keep several weeks in the refrigerator.

REMINDER: I have TWO copies of The Greatest Man Who Ever Lived by Steven K. Scott to give away to my readers! To enter the random drawing, just e-mail your name and address to me at http://seewhykinsman@gmail.com. Winners will be drawn on Friday, March 27, 2009. Good luck!

More Vegan Passover Recipes

I make this recipe all year around, not just at Passover. I came up with it one day while cleaning out the refrigerator. In fact, it was the first time I tried quinoa and was just trying to find some way to use it. It was such a hit, we make it regularly -- it's super easy and super healthy.

Quinoa and Veggies

1 c quinoa (rinsed thoroughly in a mesh strainer)
2 c “chicken” broth
Bring quinoa and chicken broth to a boil in a pot on the stove, cover and simmer 15 minutes. While quinoa is cooking, saute in an oiled pan:
1 red pepper, cubed
1 cup snap peas
1 cup button mushrooms
1 cup tomatoes, cubed
When veggies are tender, add to cooked quinoa with salt, pepper, onion powder and garlic powder, all to taste.

During Passover, I also am fond of Eggplant Parmesean. We use our own meatless spaghetti sauce and don't bother breading the eggplant because it just adds useless calories. Of course, you can bread it with matzo bread crumbs:

Peel and slice into rounds 2-3 small eggplants into an oiled baking dish. Salt and pepper to taste. Top with marinara or meatless spaghetti sauce and vegan cheese (we like Follow Your Heart Monterrey Jack and soy parmesean.) Cover with foil (cut slits into foil to vent steam) and bake at 350 degrees for approximately 35 minutes or until the eggplant is soft.

REMINDER: I have TWO copies of The Greatest Man Who Ever Lived by Steven K. Scott to give away to my readers! To enter the random drawing, just e-mail your name and address to me at http://seewhykinsman@gmail.com. Winners will be drawn on Friday, March 27, 2009. Good luck!

More Vegan Passover Recipes

Last week I featured numerous vegan Passover recipes, especially those that can be used for the Seder: soup, appetizer, main meal. Today I'm giving you a dessert recipe. Tomorrow I'll provide you with a couple other receipes to have throughout the week.

Passover Apple Cake

Mix in a large bowl the following for the top and bottom crusts:
3/4 c. applesauce (for egg replacement)
1 1/4 c vegetable oil

1 ½ c sugar
1 ½ c plus 3/4 c matzo meal
3/4 c potato starch
1 heaping Tbs cinnamon

In a separate bowl, mix:
1 ½ c brown sugar
1 ½ Tbs cinnamon
3/4 tsp nutmeg
Slice 4 large, peeled and cored, Granny Smith apples into this sugar mixture

Press half of the crust mixture into a 9 x 13" pan. Dump apples and sugar mixture over crust and press a little. Add rest of crust mixture to the top, press and bake in an oven preheated to 350 degrees for 45 minutes - 1 hour.

REMINDER: I have TWO free copies of The Greatest Man Who Ever Lived by Steven K. Scott, to give away. To enter the random drawing, just e-mail your name and address to me at http://seewhykinsman@hotmail.com. Winners will be drawn on Friday, March 27, 2009. Good luck!

Don't Let Me Go Book Giveaway Winner

Congratulations to Carol of San Jose, California, our winner of a free copy of David W. Pierce's wonderful book, Don't Let Me Go.

Next week will feature another book review and giveaway and more Vegan Passover recipes.

Vegan Passover Main Dish Recipe

Today I'm continuing to provide kosher for Passover, vegan receipes, many of which are gluten free. Today's recipe features quinoa (pronounced keen-WAH), a high protein grain-like substance that is actually a berry and, therefore, allowed during Passover. You can buy either red or white quinoa -- just make sure you rinse it thoroughly before using it. It has a "soapy" residue on it which protects it from birds, etc., in the wild. You'll know when it's done because the kernels "pop" and look like they have a curly little "string" coming out of them. This recipe is one I modified which usually uses rice so you can substitute rice for quinoa the rest of the year.

Smoky Stuffed Peppers

2 Tbs olive oil
2 stalks celery, minced (1/2 cup)
1 medium onion, minced (1 cup)
2 Tbs poultry seasoning
1 clove garlic, minced (1 tsp)
1 canned chipotle pepper in adobo sauce, drained and minced
2 cups cooked quinoa (directions for cooking below)
1/2 cup yellow raisins
1/2 cup vegetable or faux chicken broth
3 red bell peppers, halved lengthwise (or coarsely chopped, see note below*)

Rinse quinoa thoroughly in a mesh strainer. Bring 2 cups of water to a boil in a pot and add 1 cup quinoa. Turn heat down to medium-low, cover with a tight fitting lid, and let simmer for 15 minutes or until almost all the liquid is absorbed and kernels have split and appear "curly". Drain excess water. Quinoa will approximately double in size.

Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic and saute 7 minutes or until soft. Season with salt and pepper. Stir in chipotle pepper and saute 2 minutes. Add quinoa, raisins and broth to pan and cook 5 minutes more or until the consistency of stuffing, stirring constantly. Add quinoa mixture to each half red pepper. Place peppers in a 9 x 13 casserole dish. Add water until it comes 1/2 up the sides of the peppers. Bake in an oven preheated to 400 degrees for 30 minutes until peppers are soft. Can top with vegan cheese before serving if desired.

* Rather than stuffing the peppers, I chop the red pepper and saute it with the onions and celery. I mix all the ingredients together and serve it as a casserole.

REMINDER: BOOK GIVEAWAY -- I have one copy of Don't Let Me Go by David W. Pierce to give away to a lucky reader. To enter the drawing, please e-mail me at http://seewhykinsman@gmail.com. I will announce the winner on Friday, March 20th.

Passover Broccoli Knishes

This week I will continue to feature Vegan Passover recipes, many of which are gluten-free. Last week I gave you the recipe for the first course of your Passover seder, soup. Below is a recipe for great appetizers or a side dish. Tomorrow we'll start with some main meals . . .

Passover Broccoli Knishes

4 cups instant mashed potatoes

1 cup matzo meal

8 Tbs potato starch in 1 cup warm water

2 small onions, diced

2 Tbs black pepper

1 tsp salt

4 cups steamed broccoli, chopped fine

In a large bowl, mix all of the above except broccoli. Knead until smooth. Make 3 inch "pancakes" and place them on an oiled cookie sheet. Sprinkle each pancake with broccoli. Put another 3 inch "pancake" on top and seal edges with a fork. Brown on the lowest rack in the oven, preheated, at 375 degrees for 15 minutes on each side. Serve with a little vegan cheese or gravy over the top.

REMINDER: BOOK GIVEAWAY -- I have one copy of Don't Let Me Go by David W. Pierce to give away to a lucky reader. To enter the drawing, please e-mail me at http://seewhykinsman@gmail.com. I will announce the winner on Friday, March 20th.

Vegan Passover Recipes

Passover starts at sundown on Wednesday, April 8, 2009. Passover is when we eliminte leavening from our food and focus on eleminiating sin from our lives. Leavening is yeast, but Jews and Messianic Jews (and some Christians rediscovering their Jewish roots) avoid all "chametz" which is anything made from the five major grains: wheat, rye, barley, oats and spelt that has not been completely cooked within 18 minutes after coming into contact with water. This is the time of year when we eat "matzah", unleavened bread. Many Jews also eliminte "kitniyot" during Passover. Kitniyot are ingredients commonly used to make bread -- eliminating them avoid any confusion of what is acceptable and what isn't. Kitniyot include rice, corn, peanuts, and beans, among other things. Some people eliminate soy and soybeans, as well, although some vegans allow soy during Passover.

A couple of years ago, my mom and I got through all of Passover without eating anything in the strictest kitniyot lists. It wasn't impossible, but it was awfully hard. We were hungry (and cranky) all the time. We researched, talked and my husband agreed we could eat soy, so we do, but in smaller amounts than usual.

Needless to say, being a vegan is a challenge during Passover. We live on chametz and kitniyot! I have scoured the internet over the last several years for Kosher for Passover Vegan recipes. Slowly, but surely, I'm building our collection. I thought I would share them with you. Applicable to Jews and Messianic Jews, most of these recipes also are great for gluten-free diets. Over the next several days, I'll share some of our tried and true recipes for Passover. If you have wheat allergies, these recipes will be great for you!

To read more about Passover, these links should help:

http://www.jewfaq.org/holidaya.htm

http://www.hebrew4christians.com/Holidays/holidays.html