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The Nosh Pit: Vegan Passover Recipes

Looking for vegan alternatives to your traditional Seder meal?

By: Anthony Marcusa
Published: March 18th, 2013 in Culture » Food » Recipes
(clockwise) Citrus Charoset, Potato Kugel cups, Spinach, Leek, and Potato Matzo Gratin and Chocolate Truffle Pie
It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.


A Vegan Passover

It’s not just any Passover for us as this year we infuse history and tradition with a bit of modern cooking. As the season of rebirth and renewal is nigh, we sought out vegan substitutes and creations, fashioning a delicious Seder and some clever meals without a trace of meat or dairy.

Trust us here, as the recipes that follow will foster a happy and (mostly) healthy dining experience. And trust a famous Jewish vegan as well, as you’ll see below, has sent out to the world three delicious meals to try for yourself.



Mini Potato Kugels from www.kveller.com


By Mayim Bialik

Ingredients

5 medium potatoes, grated

1 large onion, grated

3 Tablespoons olive oil, separated

1 teaspoon paprika

1 Tablespoon potato starch

Directions

Grate the potatoes, and then drain the liquid from them. Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika. Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.

Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil. Bake at 400F for 40 minutes.



Eggplant Casserole from www.kveller.com


By Mayim Bialik

Ingredients:

1 large onion

3 Tablespoons oil

1 medium eggplant, peeled and then cut into cubes

1/4 cup diced green pepper

11 oz tomato-mushroom sauce (or any jarred Kosher for Passover sauce you want)

1 teaspoon salt

1/2 teaspoon pepper

2 large tomatoes, diced

1 1/2 cups matzah farfel!

Directions:

Saute onions in oil until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce, and seasoning. Cook, covered, for 15 min or until eggplant is tender. Stir in tomatoes. Alternately layer vegetable mixture and farfel, beginning and ending with the vegetable mixture in a 2 quart baking dish (I use the 9 x 13 size).

Bake at 350 uncovered for 25 min.
Related articles: The Nosh Pit, Passover, Seder, vegetarian, Vegan, Organic, Healthy, Recipes, Mayim Bialik, Chef Chloe
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