Vegetarian Passover recipes
Half of our Table will be Vegetarian, but they do eat dairy products.
Sides, Soup and Desserts will be no problem, but what do you do for Mains?
Was thinking of something with Gluten possibly.
Any suggestions would be appreciated.
Hi, erly. Is it too late to suggest this vegetarian matzo ball soup recipe? (recipe is on my site: http://bit.ly/gKHoO4)
I had this at my friend's first night seder (I'm a vegetarian), and loved it. All the flavors come from the turnips, parsnips, carrots, onions, dill and parsley. So light and flavorful!
This is not fancy for a Seder, but is a good basis for a weekly meal: Matzah Pitzah! (Matzoh Pizza.) Last night I lined a large cookie sheet with 5 matzohs and brushed them with really good olive oil. The I schmeared them with boursin and sprinkled them generously with freshly-grated fresh mozzarella. Finally I cut grape tomatoes into three pieces each and tossed them in a bowl with olive oil, garlic powder, basic, salt and pepper. I strewed these over the cheesed matzohs and stuck the tray in a 350 oven for about 10 minutes until the cheese was beginning to brown. Really tasty and open to almost infinite variations!
Asparagus and Dill Avgolemono Soup
2 cups finely chopped white part of leek, washed well and drained
2/3 cup finely chopped onion
1 cup thinly sliced celery
2 tablespoons unsalted butter (or oil for meat meal)
3 pounds asparagus, trimmed and cut into 1-inch pieces, reserving about 30 tips for garnish
6 cups vegetable broth (or chicken broth if you aren't serving vegetarians)
3 large eggs
1/4 cup fresh lemon juice plus additional to taste if desired
3 tablespoons minced fresh dill (optional)
dill sprigs for garnish
In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, and the broth; simmer the mixture, covered for 10 to 15 minutes, or until the asparagus is tender. Purée the soup in batches in a blender or food processor until it is smooth, transferring it as it is puréed to another large heavy saucepan, and let it cool to lukewarm.
In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.
In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat for 10-14 minutes, whisking and being careful not to let it boil, until it is thickened slightly. Whisk in the optional minced dill, the additional lemon juice, and salt and pepper to taste. (The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil.) Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs.
Notes: I used 1/4 cup lemon juice plus an additional 1 teaspoon.
I didn't use any dill either in the soup itself or as a garnish.
I didn't think 30 asparagus tips was enough garnish for the quantity of soup. The first night, I served seven guests and used up all the asparagus tips. I had enough left over soup to serve four generously, but no left-over garnish. I recommend you make more blanched asparagus for garnish; although it is prettier to use tips exclusively, it would not be necessary if you can't think of anything to do with the unused stalks of asparagus. I wouldn't add more asparagus to the soup. I thought the balance of vegetables was quite wonderful as I've written it (and this represents an increase in leeks and a decrease in onions from the original recipe.)
I served the soup chilled but I let it stand out of the refrigerator for about 30-45 minutes. I thought this was an optimal temperature. I served it slightly warmer the first night. Lovely but cooler was better.
The soup is absolutely delicious hot and blended before the addition of the egg and lemon juice. This version is just a straight asparagus soup, but a delicious one.
re: Indy 67
Sounds amazing! The pureeing sounds like a bit of a pain in the butt, so I may just make a chunky vegetable soup with those ingredients (and maybe some tomatoes and carrots) and swirl the lemon-egg mixture in like an egg drop soup. It being Passover, I think I'll make some crispy matzah farfel bit to mix in!
I'd second the stick mixer with the warning that this recipe has a high stuff to liquid ratio. As a result, the stick blender needs to be a powerful one and needs to have large-sized holes to pull in the chunks. Otherwise, you'll end up stopping the stick blender, lifting it, and moving it to a different location within the pot to get the job done.
Actually, my point of view about blenders VS stick blenders has changed with the purchase of my new KitchenAid blender (Kitchenaid KSB560ACS Blender, Architect 5 Speed). I love the large capacity pitcher, the power, and, most of all, the one piece design of the pitcher/blade. With my old blender, I used to have to detatch and separately wash the pitcher, blade, and collar. This model makes using the blend much more convenient.
I love AlizaEss' idea to turn this into an lemon-egg drop soup. Here's another thought along those lines: Omit the lemon in this recipe and substitute grated Parmesan cheese. Then swirl the egg mixture into the hot broth. It would end up being an asparagus-y version of Roman Stracciatella soup. Mmmmm. I think I'll have to try this soon!
i like to do a spanokopita stuffed tomato ... use onion, spinach, garlic, finely diced tofu, feta, salt, pepper, little parsley, and maybe a dash of anise if i'm feeling funky, and if you want a grain in there, a little cooked barley or brown rice. stuff and bake, then sprinkle top with parmesan and stick under the broiler til the cheese is golden.
Rice is ok for sephardim but not ashkenazim. I make a baked frittata (really more of a Spanish tortilla) that has sliced precooked potatoes, sauteed onions, sauteed spinach, chard or asparagus, eggs and cheese. My family likes smoked gouda in this but you could use whatever you like.
Ooo. I forgot my other favorite, spectacular vegetarian Passover dish.
It's a sephardic savory pastele (pie). My brother had it for a Passover spent in Turkey, and now we both make it.
Large pieces of matza are soaked in water for ~30 seconds. Use them to line a baking dish, forming the crust.
The filling is sauteed greens, onions, minced fresh dill, feta cheese/farmer's cheese, and raw eggs as binder.
Then you put more wetted pieces of matza for the top crust, and bake at 350 for an hour.
There's more specific recipes for this, and filling variations in Gil Mark's super awesome (Jewish vegetarian) cookbook Olive Trees and Honey. It has a whole chapter on savory pies. Plus lots of other recipes for dishes that would fit the bill, like Turkish leek patties, Romanian stuffed mushrooms, Yemeni eggplant casserole...
As a vegetarian, I've gotta say veggie burgers and whole roasted portobello mushrooms are a bit tired in general. (Though the one here sounded pretty good.)
Matzo ball soup -- which takes extra effort, I know (ask them to do it!) but the meal doesn't feel complete without it. Use a celery/onion/carrots (mirepoix) for the soup base, or even add some minced portobello mushrooms. If they're dairy friendly and so is the meal, use butter for sautéing the mirepoix/mushrooms, if not, use some flavorful olive oil after cooking. Soup needs some fat which would normally come from the chicken bones for flavor.
A baked tofu dish is nice too, if it'll fit alongside the brisket and roast veggies -- and you eat beans during Passover.
I always make these for Passover seder - along with all the gazillions of other things - because there is inevitably a vegetarian at the table. In any case, they're so good that everyone eats them, not just the vegetarians. I generally make the mixture one day, fry them the next day, then refrigerate, reheat and serve them the following day for seder. It works just fine. Usually make a double or triple batch for a large crowd. And by the way - if it's important to you, gluten is made from wheat and therefore really not suitable for Passover, if anyone's observant.
Passover Vegetable Patties
1½ cups chopped red and/or green peppers
2 tbsp. vegetable oil
1½ cups grated raw carrots (about 3 carrots)
2 cups cleaned and chopped raw spinach, tightly packed
3 potatoes, boiled and mashed (about 2 cups)
1 large onion, grated
3 eggs, beaten
Pepper to taste
1 cup matzoh meal
Sauté the chopped peppers in the oil until soft, about 10 to 15 minutes. Dump them into a large bowl, add all the other ingredients, mix very well, and let the mixture stand, refrigerated, for at least an hour (or overnight).
By hand, form this mixture into patties, flattening them slightly. Heat some vegetable oil in a large skillet and cook the veggie patties over medium heat until golden brown on both sides.
Makes about 10 patties.
i don't know. With all the sides, soups, etc. at the seder meal, I'm not sure anything else is necessary. Especially if they eat dairy/eggs. At our family's table, b/w the veg cabbage borscht, salad, boiled eggs, roasted veg, potatoes, potato kugel, salad, etc., there's enough to make anyone full without the meat mains. We have had different vegetarian matza lasagnas (there's tons of recipes out there) also.