Thursday, April 9, 2009

Veganizing Passover

Happy Passover!  (I'm not sure that's what you are supposed to say.... someone please educate me if there is a more appropriate greeting!)  J and I did our own little mini seder yesterday.  Here is what we had:

Vegan Matzoh Ball Soup w/flaxseeds--these were great!  J and I like denser and chewy matzoh balls, so this was a great recipe for that.  We even used w.w. matzoh meal for the first time without any detrimental effect.

Last year, I tried a matzoh ball recipe with tofu, and they were the opposite--very light and fluffy. Also, since tofu is technically not so kosher for passover, so the flax seed recipe is nice to have in the repertoire...

 Latkes from a mix--J prefers these to homemade latkes, and it is a million times less work, so that's how we roll...  We used flaxseed to replace the egg, and it worked really well.  (1 tbsp ground flax + 3 tbsp water for each egg) We were both impressed.  

Cauliflower leek kugel with almond herb crust (has tofu) was a favorite from last year.  I boil the cauliflower instead of steaming it.  I'm sure it works either way.  For us, it's a keeper.

If anyone wants one of the vegan matzoh ball soup recipes, let me know.  They are both from the folks at the PPK and can be found on that website with a little hunting.  I also use their vegetable broth recipe when I make it, which is a fantastic complement.

As you can see, our version of passover includes soy products.  It makes my life A LOT easier, since I don't like to cook with eggs or dairy at home.  J is lactose intolerant too, so it works for both of us :).