I can’t wait until vegan Passover is over, but I have to admit I am starting to get the hang of it. With everything already (mostly) prepped in my fridge, this took about 35-40 minutes to assemble and cook.
Baby bella mushrooms stuffed with Mushroom-Walnut Pate.
Roasted Broccoli with Lemon and Toasted Almonds.
Lemon-Garlic Roasted Potatoes.
Roasted red peppers.
Chocolate Chip Cookie Dough Balls. Raw, vegan, and kosher for Passover.
I used this recipe. The batter was, at first, too crumbly so I added more dates and a squirt of agave. My hand blender broke while I was making these (YIKES!!!!) so the batter isn’t very even and the balls are a bit misshapen. But they taste great, and very cookie-doughy…. though I greatly prefer my Peanut Butter Oatmeal Cookie Balls. These are a fantastic Passover dessert though, and nice if you are avoiding peanuts for whatever reason.
Quinoa Porridge with Almonds and Banana
I have been making quinoa porrige almost every day throughout Passover. I have experimented with different kinds of quinoa, as well as cooking quinoa in the almond milk or using leftover cooked quinoa (cooked in water). This is my favorite method, for both its ease and texture:
Ingredients:
1/2 cup cooked quinoa
1 c vanilla or plain almond milk (or other nut milk)
Cinnamon, to taste
Agave to taste
Toppings: any dried fruit, fresh fruit, 1/4 cup chopped nuts
Directions:
Enjoy!
Roasted Broccoli with Lemon and Toasted Almonds
Like any roasted veggies, this is really simple to prepare. Just mix olive oil, fresh lemon juice, salt and pepper. Toss the broccoli in this dressing. Preheat the oven to about 375. Roast in a single layer on a cookie sheet or shallow pan. Give it a stir after about 20 minutes. I estimate about 30 minutes cooking time.
You can toast the nuts in the oven with the broccoli - just stick them in the oven for about 5 minutes when the broccoli is almost done.
I used the extra toasted almonds and more lemon juice to dress up my quinoa and it was delish.
Vegan by accident: Streit’s “Matzel Toff”! This was a good find. I brought it to friends’ house and it was quickly gobbled up.
My aunt is a lifelong vegetarian and an amazing cook. This is the plate she made me at our Seder. As in this is MY own plate, not the serving plate. Noone wants the vegan should go hungry.
This is roasted veggies and squash stuffed with quinoa, lots of nuts, currants, and Indian spices.
Passover Meal: Lemony-garlic Roasted Fingerling Potatoes and Artichoke Hearts, Steamed Spinach. I ate this all together with 1/4 cup pumpkin seeds. Really good.
Lemony-garlic Roasted Fingerling Potatoes and Artichoke Hearts:
Like any roasted veggies, this is really simple to prepare. However, these two veggies require lengthy cooking times. These are canned artichoke hearts. Try to buy organic, and make sure they are packed in water, not oil or a marinade.
1. In a bowl, mix olive oil, fresh lemon juice, minced garlic, salt and pepper.
2. Cut the potatoes into wedges or cut them in half, length-wise. Drain and rinse the artichokes.
3. Toss the potatoes and artichokes in the dressing. I think it is better to cook them separately, as cooking times may vary.
4. in a single layer on a baking sheet or shallow casserole pan, roast in oven at around 400 degrees. Give them a stir or a toss after about 20 minutes. About 10 minutes after that, start checking for done-ness every 10 minutes or so. I can’t remember how long I left them cook, probably about 40 minutes.
4. Eat em while theyre hot… or room temp.
I used a spoonfull of the marinade and some extra lemon juice to dress up my steamed spinach, and it was delish.
Yes, I know how gross that sounds, but hear me out. It’s a Jewish classic and actually very delicious. It is basically a mushroom and nut paté. (There are other Vegan Chopped Liver recipes that involve lentils or green beans, but on Passover, we make it with nuts.)
Sauté the onion until clear. Add mushrooms and sauté until they are wilted and a bit caramelized. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread or with veggies.
Charoset Truffle Balls
Inspired by this recipe. Mine came out a bit chunky because I used a hand blender, still tasty. They remind me of homemade Larabars.
Blend everything in a food processor. Roll into balls. If the dough is really sticky, it helps to coat them in the ground almonds. It also helps to wet your fingers a little bit. Refrigerate. Eat.
My name is Rachel Fawn. I am a life long cook with a passion for plant-based foods and health.
