About TORI Expertise I will try to answer questions relating to keeping a kosher home and cooking in the Jewish tradition. I am NOT an expert on Sephardic dishes, but I can often point you in the right direction. I am willing to share recipes, but I can`t tell you why your brisket was bad, unless you send some for my husband to taste.
Experience I am a GREAT cook and I keep a Kosher home. My family seder never has fewer than 40 at the table and I prepare a congregational 2nd seder for over 100 - from scratch!
Question I am a jewish vegan. Is it possible to make matzo balls without eggs? I have tried EVERYTHING
They are beautiful balls, but when they start to simmer they fall apart. I have formed them into ovals, and put them in the oven. Then when I serve the soup, I slide 2 of the ovals into the soup. But thats not a gashmakta matzo ball. Can you help? I don't want to use eggs.
Thanks
Jill
Answer Ok Jill - here goes. I am a sorta vegetarian. Because I keep kosher and live in the stick, my food choices are limited. I don't eat any eggs, but I cook with them because they are great for my kids.
As far as no eggs in the matzo balls sorry, but I think that you may be out of luck. For the matzo balls to really be light and fluffy - the eggs are necessary. They act as a leavening agent. It might be possible to use some other leaven, such as yeast or baking soda or baking powder, but then they wouldn't be permissible for use during Passover. The use of eggs is really a way to get around the prohibition against leaven... they do the job, without being technically classified as a leavening agent.
That said, I found one recipe that you might enjoy. My mom swears that they do not fall apart if you really roll them well.
Passover Matzo Balls
These aren't fluffy, but they're FF and vegan.
(Adapted from 'No Cholesterol Passover Recipes' Debra Wasserman). (My mom uses this recipe - I have not).
1/4 cup matzo meal
1 TB potato starch
Scant 1/3 cup water
Pinch of salt
Mix together and refrigerate 1/2 hour. Roll into 8 balls and drop into boiling vegetable broth seasoned-water. Turn down heat and boil gently for 20 minutes. Remove from water with slotted spoon and bake for 10 minutes at 350 degrees on lightly Pam-sprayed cookie sheet. They can be made ahead (not more than 36 hours) and refrigerated until use. Do not put cold matzo balls into warm soup; warm them up first by dunking in hot water. Also, warming in the soup will soak up the soup. Serve with vegetable broth.
This recipe makes very small matzo balls, so plan on 3-4 per serving. It can be doubled.
Please let me know how they work out. If I come across another recipe - or have time to experiment, I will let you know.
