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Vegan Passover

Here are some recipies I have found:

                    Vegetarian Fatfree Passover Recipes


(Adapted from the Passover Gourmet Cookbook)


   * 2 onions
   * 2 carrots
   * 2 red peppers
   * 2 ribs celery
   * 1 cup mushrooms
   * 2 zucchini
   * 2 tomatoes
   * salsa - to taste (2-4 Tbsp)
   * 1 cup tomato paste
   * 1 cup water
   * 1 Tbsp sugar
   * 1/4 tsp salt

Cut onions, carrots, red peppers, celery, mushrooms and zucchini into
bite-size pieces. Saute in veggie broth for 5 minutes until still
crunchy. Cut tomatoes into bite-size pieces and add the rest of the
ingredients. Cover and cook for 20 minutes on simmer.

This is delicious served over roasted potatoes. Serve as a vegetarian
dish and vegetable side dish for others. This serves about 4 vegetarian
entrees when served with other seder dishes. Increase or substitute
vegetables as desired.



   * 7 carrots
   * salt & pepper
   * pinch safflower "saffron" (optional)
   * large onion with one clove inserted
   * 2 large parsnips
   * 7 cloves garlic
   * 1 potato, quartered
   * 5 stalks celery
   * 1 bottle semi-sweet wine
   * 1/2 bunch parsley
   * 1 bunch fresh dill

Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and
pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato,
celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15
minutes. Add more salt and pepper to taste.

The fresh dill is vital; it makes the soup practically indistinguishable
from the non-vegetarian kind, especially when served with knoedlach.

Alan J. Pransky
EMail:  Pransesq@xxxxxxxx