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Jewish Journal

  • Vegan Passover recipe: Baked stuffed zucchini

    PETA

    March 3, 2015 | 11:31 am

    Baked Stuffed Zucchini

     

    Adapted from http://euler.ecs.umass.edu/pass-veg/#Zucchini

    • 2 zucchinis, cut in half lengthwise
    • 1 small onion,...
  • Vegan Passover recipe: Eggplant casserole

    PETA

    March 3, 2015 | 11:13 am

    Eggplant Casserole

     

    Adapted from No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler and provided by The Vegetarian Resource...

  • Vegan Passover recipe: Sweet potato kugel

    PETA

    March 3, 2015 | 10:52 am

    Sweet Potato Kugel

     

    Adapted from No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler and provided by The Vegetarian Resource Group (VRG.org)

    • 6 small sweet potatoes, peeled and grated
    • 3 apples, peeled and grated
    • 1 cup raisins
    • 1 cup matzo meal
    • 2 tsp. cinnamon
    • 1 cup walnuts, chopped (optional)
    • 1 cup fruit juice or water

     

    Mix all the ingredients together. Press into a baking dish and bake at 375ºF until crisp on top, about 45 minutes.

    Makes 12 servings

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  • Vegan Passover recipe: Aunt Charlotte’s carrot tzimmes

    PETA

    March 3, 2015 | 10:43 am

    Aunt Charlotte’s Carrot Tzimmes

     

    For the Carrots:

    • 1 lb. baby carrots or chopped or sliced large carrots
    • 1/4 cup sugar

     

    For the...

  • Vegan Passover recipe: Creamy pesto quinoa

    PETA

    March 3, 2015 | 10:26 am

    Creamy Pesto Quinoa

    *recipe can easily be doubled

    • 1/3 cup pine nuts, walnuts, or a combination of both, toasted
    • 3 medium-sized cloves garlic...
  • Vegan Passover recipe: Chopped ‘liver’ spread

    PETA

    March 2, 2015 | 1:15 pm

    Adapted from No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler and provided by The Vegetarian Resource Group (VRG.org)

    • 1/2 lb. mushrooms, chopped
    • 1 small onion, chopped
    • 3 Tbsp. oil
    • 1 cup chopped walnuts
    • Salt and pepper, to taste
    • 1 Tbsp. water

     

    Sauté the mushrooms and onion in the oil for 8 minutes. Pour into blender or food processor, adding the walnuts, salt, pepper, and water. Blend until smooth. Serve on matzo as a spread.

    Makes 1 cup

  • Vegan Passover recipe: Traditional charoset

    PETA

    March 2, 2015 | 12:43 pm

    Traditional Charoset

    • 1–2 Macintosh apples, peeled and cored
    • 1 cup walnuts, shelled
    • Kosher wine, for moistening
    • Cinnamon, to taste
    • Sugar, to taste

     

    Mince the apples and walnuts or pulse in a food processor. Moisten with the kosher wine and season with cinnamon and sugar.

    Makes 10 servings

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