Passover Seder Ideas

SEDER RECIPES

Passover Seder Ideas from The Lowfat Jewish Vegetarian Cookbook--Healthy Traditions from Around the World by Debra Wasserman. Available from the Vegetarian Resource Group. All recipes are vegan. (†) indicates that the recipe is included below.

• Beet Salad
• Vegetable Soup
• Russian Potato and Mushroom Croquettes †
• Broccoli and Lemon Dish †
• Russian Cooked Cucumbers
• Fruit Compote

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Russian Potato and Mushroom Croquettes

• 1½ lbs potatoes, peeled and chopped
• 5 cups water
• 1 onion, peeled and chopped
• ¼ lb mushrooms
• 1 tsp oil
• 1 Tbsp water
• salt/pepper to taste
• 1 cup matzo meal
• 1 Tbsp oil

Boil potatoes in water until tender. Drain and mash potatoes. In a separate pan, sauté onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sautéed onions and mushrooms, seasonings and matzo meal together in a large bowl. Form 10 croquettes. Heat oil in a large frying pan over medium high heat and fry croquettes for 8 minutes on each side. Serving size is 2 croquettes per person.

calories/serving=265	Fat 4 gms
Protein 6 gms	Carbohydrates 52 gms
Fiber 4.3 gms

Broccoli and Lemon Dish

• 2 lbs broccoli, chopped
• 1 cup water
• Juice of 2 fresh lemons
• ¼ cup water
• 1 Tbsp cornstarch or potato starch for Passover

Steam broccoli over water in a large pot for several minutes, until tender. In a separate pot over medium heat, constantly stir lemon juice, water and cornstarch until the sauce thickens, about 2 minutes. Serve over steamed broccoli.

Serves 5 -

calories/serving 64	fat 0 gms	protein 6 gms
Carbohydrates 14 gms	Calcium 100 mg	Fiber 6.6 gms
Iron 1.3 mg

Some other Passover recipes included in the book are:
Blueberry/Banana Matzo Meal Pancakes, Eggplant Caviar, Eggplant Spread, Israeli Carrot Salad, Moroccan Beet Greens Salad, Pineapple/Avocad/Tangerine Salad, Russian Charoset, Russian Potato and Beet Salad, Turkish Mandarin Salad, Eggplant Stew over Baked Potatoes, Passover Vegetarian Kishke, Baked Carrots, Cabbage Saute, Russian Baked Peppers, Cold Cherry Soup, Polish Plum and Rhubarb Soup, Romanian Kohlrabi Soup, Ruth's Eggless Kneidlach, Vegetable Broth, Baked Fruit & Russian Fruit Pudding.

Here are a couple of side dishes and one entree from No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler. This small paperback contains 100 vegan Passover recipes and is available from the Vegetarian Resource Group.

Chopped "Liver" Spread

(makes 1 cup)

• 3 Tbsp oil
• ½ lb mushrooms, chopped
• 1 small onion, chopped
• 1 c chopped walnuts
• Pepper and salt to taste
• 1 Tbsp water

Saute mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings and water. Blend until smooth. Serve on matzo as a spread.

Sweet Potato Kugel

(serves 12)

• 6 small sweet potatoes, peeled and grated
• 3 apples, peeled and grated
• 1 cup raisins
• 1 cup matzo meal
• 2 tsp cinnamon
• 1 cup walnuts, chopped (optional)
• 1 cup fruit juice or water

Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.

Potato/Kale Casserole

(serves 6-8)

• 3 lbs potatoes, cooked and mashed
• 1 lb kale, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 2 Tbsp oil
• salt and pepper to taste

Cook potatoes and mash. In a separate pan, sauté onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.

This is one of the entrees from No Cholesterol Passover Recipes.

Eggplant Casserole

• 3 Tbsp oil (or a mixture of oil and water to reduce fat!)
• 1 large onion, chopped
• 1 med eggplant, peeled and cubed
• ¼ cup diced green pepper
• 11 oz tomato and mushroom sauce
• 1 tsp salt
• ½ tsp pepper
• 2 large tomatoes, diced
• 1½ cup matzo farfel

Sauté onions in oil til tender. Combine onions, eggplant, green pepper, tomato mushroom sauce and seasoning. Cook, covered, for 15 minutes or until eggplant is tender. Stir in tomatoes. In a 2 quart baking dish, arrange in alternate layers the vegetables and matzo farfel. Begin and end with the vegetables. Bake at 350ºF (uncovered) for 25 minutes.