Enjoy some traditional Seder menu ideas with a vegan twist

Vegan Matzo Ball SoupVegetable Kugel

Coconut Almond Macaroonsrecipes available at cancerperspectives.org

Passover Makeover

The Passover (Pesach) Seder menu was given a vegan makeover when Evelyn Margolin, the culinary demo specialist from Whole Foods Market in Ridgewood visited the cooking studio. Both a vegan and breast cancer survivor herself, Evelyn used recipes from Vegan Holiday Kitchen to highlight how many traditional menu items on the Seder table can be modified to eliminate animal products and fit the stricter Kosher for Passover restrictions. During Pesach Jews are restricted from eating anything containing chametz. Chametz includes leavened bread, or anything else made with wheat, barley, oats, spelt, or rye. The results were flavorful and satisfying.

The matzo ball soup started with a vegetable based stock sweetened with onions and carrots. The matzo balls were mixed, rolled and then baked. The soup was served in a bowl with the matzo balls added first and the broth ladled on top just prior to serving. Held for too long in the broth, they would have fallen apart. Still delicious but no longer a ball! Because of the limits on leavening and binding agents acceptable for use during Passover and vegan restrictions, the matzo balls were held together with quinoa flakes. While not actually a grain, (it's a high protein seed) it cooks up like grain and when purchased with the Kosher for Passover hechsher is completely suitable to use in recipes during Passover.

Evelyn also made a vegetable kugel with matzo farfel and thickly sliced mushrooms that gave the kugel a "meaty" bite. It was flavored with low sodium vegetable broth, onions and red pepper. Potato starch provided the binding and silky appeal in place of eggs.The real vegan challenge came with the dessert, chocolate coconut almond macaroons! The twist here was finding a substitute for the egg meringue typically used in leavening a macaroon. The solution was potato starch. Almond milk flavored and moistened the batter. Sweetened with agave and cinnamon, these vegan delights flew off the serving platter.Many thanks to Whole Foods Market in Ridgewood and to Evelyn Margolin for providing the food and culinary expertise. Chag sameach.

Vegan Matzo Balls

From Vegan Holiday Kitchen by Nava AtlasMakes about 24

1 cup quinoa flakes2 cups boiling water1 cup matzo meal ¼ cup vegetable oil¼ teaspoon saltA few grindings of black pepperPinch of onion and garlic powder (optional)

Vegan Matzo Balls Continued

In a large mixing bowl, cover the quinoa flakes with the water; let stand for 2 or 3 minutes.Stir in the matzo meal along with the oil and salt, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.Just before baking, preheat the oven to 275.Roll the matzo meal mixture into approximately 1-inch balls; don’t pack too firmly. Arrange on a parchment-lined baking sheet.Bake for 20-25 minutes, carefully turning the matzo balls after 10 minutes, until firm to the touch; don’t let them brown.If making them ahead of time. Let the matzo balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls.

Simple Vegetable Soup 1 large onion, finely chopped3 celery stalks, diced1 32-ounce carton low salt vegetable broth6 to 8 medium carrots, peeled and sliced¼ cup chopped dillSalt and freshly group pepper to taste Dry sauté onion. Add celery. Add broth and carrots and 2 cups of water. Simmer for approximately 2o minutes until carrots are soft. Stir in dill, salt and pepper. Add warmed matzo balls to individual servings of soup. Makes 8 ServingsAdapted from Vegan Holiday Kitchen by Nava Atlas

Vegetable Kugel 5 cups Matzo Farfel (can use whole wheat)3 ½ cups hot low salt vegetable broth2 onions chopped1 red pepper chopped1 cup mushrooms, sliced1 ½ teaspoon salt¼ teaspoon pepper3 tablespoons potato starch dissolved in 1cup and 2 tablespoons warm waterPaprika to garnish

Dry sauté onions, ,red pepper, and mushrooms. Combine matzo farfel and broth in a large bowl. Let stand until liquid is absorbed. In small bowl mix potato starch with the warm water. Combine vegetables, potato starch mixture and matzo farfel. Mix well. Spray 9 x 13 pan with Kosher for Passover cooking spray. Pour farfel mixture into 9 x 13 pan . Spread evenly, sprinkle with paprika. Bake uncovered at 375 until golden and crispy approximately 40-45 minutes.• If you are not concerned about a “vegan” dish you can substitute 5 egg whites

for the 3 tablespoons of potato starch mixed with water.

Coconut Almond Macaroons 1 cup lightly toasted almonds1 cup shredded unsweetened coconut½ cup matzo cake meal or potato starch½ teaspoon cinnamon¼ cup unsweetened cocoa powder, optional½ cup vanilla almond milk½ cup maple syrup or agave nectar2 teaspoons vanilla extract

Preheat the oven to 325.Place the almonds in a food processor and process until they resemble a coarse meal….

Coconut Almond Macaroons Continued

Add the almonds to a mixing bowl with the coconut, matzo cake meal, cinnamon, and optional cocoa powder and stir together. Make a well in the center and add the almond milk, syrup, and vanilla and stir until the mixture is well blended.Drop by tablespoonfuls onto a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until the edges are golden. Allow to cool on the baking sheet for 10 minutes, then remove carefully with a spatula. The cookies are soft at first, but will become crisp when they’re cool.

Makes about 3 dozen.From Vegan Holiday Kitchen by Nava Atlas