Passover Bagels
Made like the classic pâte à choux dough for cream puffs, these rolls turn out crisp on the outside and soft on the inside.
2 cups matzah meal
1 teaspoon salt
1 tablespoon sugar
1 cup water
1/2 cup peanut or vegetable oil
4 eggs
Sweet Matzah Brei with Cardamom Cashew Crème and Berries
This vegan version of the Passover staple is served with a decadent cardamom scented sweet vegan crème.
CARDAMOM CASHEW CRÈME:
1 cup raw cashews
¾ cup water
¼ cup sugar or desired sweetener to taste
¼ teaspoon ground cardamom
Pinch sea salt
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MATZAH BREI:
3 tablespoons ground flax seeds or chia seeds
¾ cup water
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
2-3 tablespoons coconut oil or vegan butter
5 matzahs
3 tablespoons sugar or desired sweetener to taste
Pinch sea salt
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GARNISH:
Fresh berries
Mint leaves
Parsley Pesto
A year-round go to pesto!
1 cup chopped flat-leaf parsley
¼ cup fresh basil
¼ cup olive oil
¼ cup pine nuts
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
2 teaspoons red wine vinegar, optional
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch crushed red pepper flakes, optional
2-4 tablespoons water
Roasted Asparagus
Serve as a healthy and delicious side dish.
1 bunch asparagus, tough bottoms trimmed
1 tablespoons olive oil
Pinch sea salt and ground black pepper
Pinch crushed red pepper flakes, optional
1 tablespoon freshly squeezed lemon juice
Matzah Encrusted Portobello Mushrooms with Roasted Asparagus and Parsley Pesto
Look no further for a kosher for Passover entrée for your vegan guests.
MUSHROOMS:
4 large portobello mushrooms, stems removed
¼ cup water
2 tablespoons olive oil or additional water
1 tablespoon freshly squeezed lemon juice
Pinch sea salt and ground black pepper
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ALMOND BUTTER SPREAD:
¼ cup almond butter
¼ cup water
1 ½ tablespoons freshly squeezed lemon or lime juice
Pinch sea salt and ground black pepper
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MATZAH CRUST:
¾ cup crumbled matzah or matzah meal
1 ½ teaspoons minced fresh dill
½ teaspoon ground cumin
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch cayenne pepper
Olive oil or melted vegan butter for drizzling