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A Far-from-Comprehensive List of Vegetarian Pesach Recipes - Part 2

On Page 1:

Soups Not-Chicken Soup Matzoh Balls Cabbage Soup
Main Course Dishes Cheese Puff Nut Loaf Baked Eggs in Zucchini Spaghetti Squash Stuffed Cabbage
Side Dishes Sweet and Sour Cabbage Fruit and Vegetable Tzimmes Banana-Nut Matzoh Kugel Potato Puff Applesauce Matzoh Kugel

On This Page:

Desserts Passover Mandel Bread Lucia's Other Cookies Passover Jam Squares Viennese Chocolate Torte
Other Passover Granola Matzoh Pizza Vegetarian Chopped Liver

Desserts

Passover Mandel Bread

1 cup butter
2 cups sugar
6 eggs
2-3/4 cups matzoh cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup chocolate chips or chopped dark chocolate
1 cup chopped nuts
cinnamon-sugar mixture

Cream together butter and sugar.
Add eggs one at a time, beating well after each addition.
Stir together dry ingredients, then fold in.
Add chocolate and nuts.

Form dough into 4 rolls. (Roll in matzoh or cake meal if dough is too sticky.)
Place rolls on greased cookie sheet and bake at 350 degrees for 40-45 minutes.
Slice while warm. Roll slices in cinnamon-sugar mixture.
Return slices to oven for about 10 minutes.

Lucia's Other Cookies

We got this recipe from a young woman who used to work for Joan. It is known as Lucia's "other" cookies because she also gave us another cookie recipe. These are truly wonderful cookies, delicious enough to make all year, but since they use no flour, we try to save them for Pesach.

4 egg whites
1 cup sugar
1 cup finely chopped nuts
12 ounces semi-sweet chocolate, melted

Beat egg whites until stiff but not dry.
Gradually add sugar while beating.
Fold in nuts and chocolate.
Drop by teaspoonfuls on greased cookie sheets.
Bake at 350 degrees for about 10 minutes. (These cookies burn easily, so you may need to watch the first batch carefully to get the timing right.)

Passover Jam Squares

We all like chocolate here at Beit HaChatulim, so most of our desserts tend to be chocolate. This is our one non-chocolate Pesach cookie.

3/4 cup butter
1 cup sugar
2 eggs
1 cup matzoh cake meal
1-1/2 Tablespoons fresh lemon juice
12 ounce jar apricot jam (strawberry also works!)
1 cup shredded coconut
1/2 cup chopped nuts

Cream butter, sugar, and eggs until light in color.
Add cake meal, then lemon juice.
Pour half the batter into a greased 7x11 pan.
Cover with jam; sprinkle with coconut.
Top with remaining batter and nuts.
Bake at 350 degrees for 35 minutes. Cool and cut into squares.

Other Pesach Foods

Passover Granola

6 whole-wheat matzot, broken into 1/2-inch pieces
2 cups coconut
1/2 cup pumpkin seeds
1/2 cup cashews
1/3 teaspoon cinnamon
1/2 cup honey
2 Tablespoons peanut oil
1 cup cold water
1/2 cup slivered almonds
raisins, dates, prunes, figs, or grated apple

Combine matzoh with rest of dry ingredients except almonds and fruit. Mix well.
Combine honey and oil. Add to dry ingredients.
Drizzle water over everything, a little at a time, mixing it thoroughly.
Put mixture in large baking pan or spread on lightly-oiled cookie sheets.
Bake at 225 degrees for 2 hours, stirring every 15 minutes.
Add almonds and bake another 15 minutes or until mixture is dry and toasty brown in color.
Let mixture cool in oven. Stir in dried fruit before storing airtight in refrigerator or freezer.
Makes about 2 quarts.

Matzoh Pizza

We also eat this year-round, though never for the month or so before Pesach. Sometimes the kids will make this in the microwave, but the oven works better.

For each pizza, you will need:
1 matzoh
tomato sauce
spices like garlic, oregano
mozzarella cheese, grated

Spread tomato sauce on matzoh.
Sprinkle with spices. (Optional.)
Top with cheese.
Bake 5 minutes at 350 degrees.

Vegetarian Chopped Liver

1-1/2 Tablespoons oil
1-1/2 cups chopped onion
1 cup toasted cashews
1 cup steamed fresh string beans, cut into 1-inch lengths
1 Tablespoon lemon juice
salt and freshly-ground pepper to taste

Heat oil and saute onions slowly over moderately low heat, stirring often until nicely browned.
Combine onions with remaining ingredients in food processor.
Process until smoothly pureed, scraping down sides as needed.
Makes about 2 cups.
Serve at room temperature.

N.B.: According to some rabbinic authorities, string (green) beans should be treated like legumes. If this is your family's minhag (custom) and you do not use legumes during Pesach, this recipe will not be appropriate.