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Experience more then 30 years of cooking. Israeli born. publish an Ezine about Israeli, jewish and middle eastern food.
Expert: Lior Moore Date: 4/8/2003 Subject: vegetarian pesach dishes
Question hi there
a friend of mine asked me to preper 2 vegetarian dishes for the seder,and i am lost for ideas, the dishes do not have to be traditional jewish but have to be kosher for passover.
thanks in advance for helping me
Answer hey shelly
here's few ideas 4 u:-)
Beet Borsht
3 pounds small beets
2 tablespoons sugar
2 quarts water
juice of 2 lemons
2 teaspoons salt
Peel beets and cut into slices. Place into 4?quart pot, cover with water and add salt. Cook until beets are soft (about 2 hours). After it is ready, stir in sugar and lemon juice very well.
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PASSOVER VEGETABLE LOAF
Yield: 4 servings
3 Tablespoons butter or margarine
1 Medium chopped onion, optional
1 1/2 Cups grated carrots
3 eggs
3/4 Cup matzoh meal
1/2 Cup chopped green pepper
1/2 Cup chopped celery
1 (10 oz.) pkg. frozen chopped spinach
1 1/2 Teaspoons salt
1/8 Teaspoon pepper
Cook spinach and drain. Saute pepper, onion, celery and carrots about 10 minutes in butter or margarine. (When omitting onion, recipe is sweeter.) Combine spinach with sauteed vegetables. Add eggs, salt, pepper, and matzoh meal. Bake in greased loaf pan pyrex at 350 degrees for one hour.
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Tzimmes
2 pounds carrots
1/2= pineapple, crushed
3/4 cup water sugar syrup (optional)
Peel and slice carrots. Cook in slightly salted water for about 20 minutes or until almost done.
Crush pineapple in blender. Add to carrots. Cook another 15 minutes until soft. Add sugar syrup to taste.
Variation: Substitute sweet potatoes for pineapple and add more sugar.
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Eggplant Salad
1 eggplant
2 hard?boiled eggs
1 minced onion
olive oil
lemon juice
salt
Bake eggplant wrapped in aluminum foil at 375° for approximately 1 hour or until peel is black and brittle. Peel and cube eggplant and cook in medium saucepan with 1/4 to 1/2 inch water on bottom. Cook over medium flame until soft.
Mash cooked eggplant together with eggs and onions. Add oil, lemon juice and salt to taste.
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Potato Kugel
10 large potatoes
1 carrot
1 onion
5 eggs, beaten
3/4 - 1 teaspoon salt
Peel all vegetables and shred in food processor or hand grate. Mix in eggs and salt. Pour into greased 'wonder baker' and cook over low flame for 1 1/2 to 2 hours or until brown and crispy
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GLAZED PARSNIPS AND CARROTS
Source: International Vegetable Cookbook by Faye Levy
3/4 lb. carrots
3/4 lb. parsnips
salt
pepper
1 tsp. sugar
2 Tbsp. vegetable oil
Cut carrots into 2- inch lengths. Quarter any wide pieces lengthwise. Cut parsnips the same way; trim any woody centers from vegetables.
Put carrots and parsnips in a medium saute pan, and add enough water to cover, about 2 1/2 cups. Add salt,pepper, sugar, and oil. Bring to a boil. Reduce heat to medium and simmer uncovered until the largest carrot pieces are very tender, about 30 minutes; stir once or twice during the first 5 minutes, but afterward shake the pan to stir.
When the vegetables are tender, if too much liquid remains in the pan, cook over medium-low heat, shaking pan often, until liquid evaporates and the vegtables become coated with a light glaze, about 1 or 2 more minutes.
