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For Passover, the holiday of springtime, it is customary to showcase vegetables, especially green ones, on the menu. This year we’re preparing an aromatic broccoli and cauliflower tajine and a variety of salads, including a colorful green salad with papaya and pecans.Wheat flour is strictly forbidden during this eight-day holiday, which begins Saturday, April 12.
In many households, like those of our families when we were growing up, noodles, rice and other grains are also not allowed. Today, however, there are kosher for Passover alternatives to grains.Instead of rice, we use quinoa, a grain-like seed that’s permitted during the holiday, or hearts of palm rice, which is derived from a vegetable.
Shirataki noodles, made from the flour of konjac, a root vegetable, offer a satisfying alternative to traditional wheat noodles and are very low in carbohydrates and calories.Some of our favorite Passover desserts are no-cook sweets like our date and chocolate balls. For a light finale to the Passover Seder dinner, we enjoy a refreshing treat such as a hibiscus and chia seed pudding with sour cherry preserves.
Green salad with papaya and pecans is shown with grapefruit segments. (Photo by Yakir Levy)Green Salad with Papaya and PecansMake this lively salad with sweet cocktail grapefruit when it’s available. The Italian-style dressing is based on a recipe in “Olive Oil for Dummies” by Amy Riolo and Simon Poole.
Yield: 2 or 3 servingsINGREDIENTS3 tablespoons extra virgin olive oil1 1/2 tablespoons white wine vinegarSalt and freshly ground pepper to taste4 to 5 cups romaine, torn in bite size pieces1 1/2 cups papaya cubes1/2 cup jicama sticks3 mini cucumbers, dicedPinch of pico de gallo seasoning (chile salt)1 cocktail grapefruit or other small grapefruit, divided in segments1/2 cup pecans, lightly toasted if desiredDIRECTIONS1. For dressing: Whisk olive oil, vinegar, salt and pepper in a small bowl.2.
For salad: Combine romaine with half the dressing. Taste and adjust seasoning.3.
Top romaine with papaya, jicama and cucumber pieces and with rest of dressing. Sprinkle papaya and vegetables with pico de gallo seasoning. Add grapefruit segments and pecans and serve.
Beet apple walnut salad is served with tahini yogurt dressing. (Photo by Yakir Levy)Beet, Apple and Walnut Salad with Creamy Tahini DressingI dress this salad, which is based on a recipe in “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas, with lemony tahini and Greek yogurt instead of blue cheese dressing. For the best flavor, make the salad with freshly toasted walnuts.
Yield: 2 or 3 servingsINGREDIENTS2 tablespoons plus 1 teaspoon lemon juice (divided)2 tablespoons extra virgin olive oil (divided)1/4 cup Greek yogurt1 tablespoon tahini (see Note)1 small shallot, mincedSalt and freshly ground pepper to taste1/2 crisp unpeeled red-skinned apple, cut in thin wedges4 cups coarsely chopped romaine4 cooked baby beets, cut in bite-size cubes1/2 cup coarsely chopped toasted walnuts (see Tip)1 tablespoon chopped Italian parsleyDIRECTIONS1. Dressing: Reserve 1 tablespoon lemon juice and 1 tablespoon olive oil for flavoring lettuce.2.
Combine remaining lemon juice, remaining olive oil, yogurt, tahini, and shallot in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
3. Set aside 7 or 8 apple wedges for garnish. Dice remaining apple.
4. In a medium bowl toss romaine with reserved lemon juice and olive oil. Season with salt and pepper.
5. In another bowl combine beets, diced apple, half of walnuts and half of parsley. Stir in tahini dressing.
Taste and adjust seasoning. Spoon mixture on top of romaine. Garnish edges of mixture with apple slices.
Top beet mixture with remaining walnuts and parsley.Tip: Toast walnuts on a baking sheet at 300 degrees for 5 minutes or until very lightly browned. Remove to a plate.
Note: If your family avoids sesame on Passover, omit the tahini.Exotic mushrooms bourguignon with garlic whipped potatoes features shiitake, chanterelles, oyster and lion’s mane mushrooms (Photo by Yakir Levy)Exotic Mushrooms Bourguignon with Garlic Whipped PotatoesUse any selection of mushrooms you like in this dish. It is based on a recipe in “The Vegan Blueprints” by Chef Eileen Elizabeth.
Yield: 2 to 4 servings12 ounces exotic mushrooms such as shiitake, chanterelles, lion’s mane or oyster mushrooms, cut in bite-size pieces3 to 4 tablespoons extra virgin olive oil or avocado oil (divided)Sea salt and freshly ground pepper to taste4 medium-size yellow potatoes, such as Yukon Gold3 medium or large carrots, peeled and diced1 onion, diced5 garlic cloves, minced (divided)8 ounces thin-skinned small tomatoes, chopped2 cups vegetable broth2 tablespoons dry red wine (optional)1/4 cup water1 tablespoon potato starch1 teaspoon dried thyme, or to taste1/2 teaspoon dried oregano, or to taste3 to 4 tablespoons plant-based milk (optional)Chopped chives or Italian parsley (optional garnish)DIRECTIONS1. Heat oven to 375 degrees. Toss mushrooms with 1 tablespoon oil and salt and pepper to taste.
Roast on a baking sheet for 15 to 20 minutes, stirring occasionally, until browned.2. Meanwhile, cover potatoes with water in a medium-large saucepan.
Bring to a boil, cover and simmer for 25 minutes or until very tender. Remove from water, rinse briefly and let cool enough to handle.3.
Heat 1 tablespoon oil in a saucepan over medium-low heat. Add carrots, onion and 4 minced garlic cloves. Saute for 7 minutes or until onion pieces are translucent.
Stir in tomatoes. Cook for 10 minutes until sauce thickens. Stir in broth and wine and bring to a boil.
Cover and simmer 10 minutes.4. Stir water into potato starch in a small bowl.
Whisk to blend well. Slowly whisk this slurry into the sauce. Add thyme and oregano.
5. Add roasted mushrooms to sauce. Cover and simmer 10 minutes, stirring occasionally, over low heat until mushrooms are very tender and sauce is well flavored.
Adjust seasoning.6. Peel potatoes.
Mash with a potato masher, adding remaining minced garlic clove, 1 to 2 tablespoons oil, and milk to adjust consistency. Season to taste with salt and pepper.7.
Serve mushrooms in their sauce on or alongside mashed potatoes. Sprinkle mushrooms with chives.Cauliflower Broccoli Tajine with hearts of palm rice boasts bold flavors popular in Morocco, such as ginger, garlic, saffron and cumin.
(Photo by Yakir Levy)Cauliflower-Broccoli Tajine with Hearts of Palm RiceBold flavors popular in Morocco — ginger, garlic, saffron, cumin and other spices, as well as lemon pieces — simmer with the broccoli, cauliflower and sweet potato. The recipe is adapted from “The Heart Healthy Plant-Based Cookbook” by Dr. Jenneffer Pulapaka and Chef Hari Pulapaka.
Yield: 4 servingsINGREDIENTS3 cups cauliflower florets3 cups broccoli florets1 medium onion, sliced1 sweet potato (about 1/2 pound), peeled and cut in large dice2 lemons, quartered, seeds removed1 tablespoon minced ginger root4 garlic cloves, peeled, sliced into slivers1 tablespoon ground cumin, or to taste1 teaspoon ground coriander1/2 teaspoon ground cinnamon2 bay leavesPinch of saffron threads, soaked in 2 tablespoons warm water for 20 minutes2 cups vegetable stock, more if needed9-ounce package hearts of palm rice1/2 cup chopped parsley, cilantro or a mixture of bothDIRECTIONS1. Heat oven to 400 degrees. Roast cauliflower and broccoli florets on a baking sheet in the oven for 10 minutes.
Transfer to a plate.2. Add onion and sweet potato to baking sheet.
Roast for 10 minutes until they soften slightly. Transfer them to a stew pan.3.
Add lemon quarters to stew pan along with ginger, garlic, cumin, coriander and cinnamon. Stir over low heat for 1 minute.4.
Add roasted cauliflower and broccoli to pan. Add bay leaves, saffron and its liquid, and enough vegetable stock to barely cover sweet potato cubes. Bring to a simmer.
Cover and cook over low heat 15 to 18 minutes or until vegetables are tender. Taste and adjust seasoning. Let stand for 15 minutes.
Remove bay leaves.5. To serve, prepare hearts of palm rice.
Serve vegetables over it. Sprinkle with chopped parsley and cilantro.Shirataki Spaghetti with Shiitake Mushrooms and Asparagus is made with roasted shiitake mushrooms and shirataki noodles with Chinese seasonings.
(Photo by Yakir Levy)Shirataki Spaghetti with Shiitake Mushrooms and AsparagusShirataki spaghetti — Japanese noodles made from root of the konnyaku or konjac plant — can be used on Passover because they are made without grains. We flavor the noodles with Asian seasonings — sesame oil, hoisin sauce, soy sauce and white pepper. You can find kosher for Passover soy-style sauce and hoisin sauce at kosher markets.
Yield: 2 servingsINGREDIENTS1 bunch asparagus (about 3/4 pound)1/2 pound fresh shiitake mushrooms, quartered, tender stems trimmed and halved lengthwise3 to 4 teaspoons extra virgin olive oil, or to tasteSalt and freshly ground pepper2 eight-ounce packages shirataki spaghetti2 teaspoons Asian sesame oil or avocado oil2 teaspoons soy sauce, or to taste1 teaspoon hoisin sauce, or to taste (optional)White pepper to tasteGreen of green onion, chopped (optional garnish)DIRECTIONS1. Cut upper two thirds of each asparagus spear in 2 or 3 pieces. (Discard tough bases or use in vegetable stock.
)2. Put asparagus pieces in a roasting pan. Drizzle with 1 or 2 teaspoons extra virgin olive oil and sprinkle with salt and freshly ground pepper.
Roast for 4 to 6 minutes. Stir and roast for 4 to 6 more minutes or until just tender. Remove from roasting pan.
3. Add shiitake mushroom pieces to pan. Sprinkle with 1 teaspoon olive oil, then with salt and pepper.
Roast for 5 minutes. Stir, drizzle with another 1 teaspoon olive oil and roast for 5 more minutes or until tender and lightly browned.4.
Prepare shirataki spaghetti according to package directions. Drain well. Add sesame oil, soy sauce, hoisin sauce and white pepper.
5. Transfer spaghetti to a platter. Top with mushrooms and asparagus.
Garnish with green onion.These chocolate date balls contain almonds, pistachios, pine nuts and dried cranberries. (Photo by Yakir Levy)Chocolate Date BallsVary the nuts and dried fruit to your taste when making these fun treats; but bear in mind that, in addition to adding pleasing sweetness, the dates help hold the ingredients together.
The recipe is from “The Vegan Blueprints” by Chef Eileen Elizabeth.Yield: 12 date balls1/2 cup Medjool dates, pitted1/2 cup chocolate chips1/2 cup almonds1/4 cup pistachios1/2 cup dried cranberries1/4 cup pine nuts1/4 cup almond butterDIRECTIONS1. Cut dates in small pieces.
Chop in a food processor. Add chocolate chips and process together. Let stand for 3 or 4 minutes so the chocolate softens and begins to blend into the dates.
2. Add almonds and process until chopped fine. Add pistachios, followed by dried cranberries and pine nuts.
Chop until all ingredients are in small pieces.3. Transfer mixture to a bowl.
Mix ingredients by hand. Add almond butter and mix well.4.
Roll mixture in golf-ball size or smaller balls, using about 1 tablespoon for each one. Refrigerate them for 30 minutes so chocolate will harden. Serve cold or at room temperature.
Hibiscus chia seed pudding is bright red and spiced with ginger root and tumeric root to make a dessert or breakfast treat that’s easy to be prepare. (Photo by Yakir Levy)Hibiscus Chia Seed Pudding with Cherry PreservesThis bright-red pudding spiced with ginger root and turmeric root makes a light, healthy dessert or breakfast treat that’s easy to prepare and needs no cooking. Make hibiscus tea from a tea bag or from soaked dried hibiscus flowers.
Yield: 2 servings3 tablespoons chia seeds3/4 cup hibiscus herbal tea, cool1 teaspoon finely grated ginger root1/2 teaspoon finely grated turmeric root2 tablespoons Greek yogurt or dried coconut4 teaspoons sour cherry preserves or jam1. Spoon chia seeds into a small bowl. Pour tea over them and whisk to blend.
Add ginger and turmeric. Refrigerate for 2 hours or until pudding thickens, whisking from time to time.2.
To serve, divide pudding between two small serving bowls. Top each serving with yogurt or coconut, then with sour cherry preserves.Faye Levy is the author of 1,000 Jewish Recipes.
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