Posted by Amy Ostroff on Sunday, April 8, 2012
Jonny's not in the photo, because he took it.
So, we had pretty much a vegan Seder, and it was a big success! We did have several omnis in attendence, so everything was vegan except for the matzo ball soup, which my mother made, salmon, which my brother-in-law made, and a couple of the desserts. Sadly, my two attempts at vegan matzo balls were a disaster. The first try, I used a boxed mix and substituted "The Vegg," and the second time, I tried Isa Moskowitz's recipe using silken tofu and much to my dismay, both versions completely disintegrated in the pot while cooking.... I am determined to find a workable recipe for next year. There is a Jewish saying for Passover, "next year in Jerusalem." My mission is "next year, vegan matzo balls!"
Here was our menu:
Matzo ball soup (non-vegan)
Nava Atlas's Cauliflower with quinoa, cranberry and nuts
Nava Atlas's Spinach, leek and potato matzo gratin
Roasted veggies (asparagus, broccoli, Brussels sprouts, peppers)
Red lentils with carrots, celery and onions
Everything turned out delicious, but I must report that the Spinach, Leek and Potato Gratin was AMAZING!!!! Everyone loved it and I will definitely be making it again after Passover with whole wheat lasagne noodles instead of the matzo (although the matzo is really good in it!) The cashew cream layer, which is made with avocado and mixed with the spinach and leeks, would make an excellent spinach artichoke-type dip, if you like that kind of thing.
I also wanted to share that I made fried matzo this morning using The Vegg and it was incredible. I served it to four kids and five adults and they gobbled it all up. The kids had no idea it was anything different and the adults all agreed that if they didn't know, they would never suspect it wasn't made with eggs.
Best wishes for a happy Passover and Easter, everyone!
Tags: vegan passover
blog comments powered by Disqus