Protein on Pesach

[Guest guest]

At 01:40 pm 14/02/07, you wrote:

>anything that does not have matzah or nuts.

 

Does this include matza meal, too? Or only pieces of matza?

 

> They all sound really great. My main concern

> is getting enough protein (though it's only one week) without beans.

 

If you eat dairy and/or eggs, that

shouldn't be a problem. If you don't eat either

one, talk to a local rabbi; all my vegan friends

got a heter to eat beans on Pesach. Remember,

avoiding beans on Pesach is a minhag (custom),

not halacha. If you're in the US, also ask about

how to buy them--you won't find them with a

Pesach hechsher. You may be told that it's okay

as long as you buy dried beans before the start

of the holiday because a tiny amount of chametz

accidentally mixed in is nullified (but *not* for

things you buy once the holiday has already started).

 

For now, here's a recipe that we really like...

 

Pesach Broccoli Casserole

 

1 head cauliflower

100 g. butter (7 T.)

4 T. potato starch

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. nutmeg

4 c. milk

800 g. frozen broccoli (28 oz.)

1 lg. onion, chopped

2 eggs, hard-boiled, coarsely chopped

2 1/2 c. cheese (300 g.)

30 g. butter (2 T.)

1 c. matza meal

1 tsp. salt

1 T. parsley

 

Lightly steam cauliflower. Preheat oven to

350°F. In a large pot set over moderate heat,

melt butter. Blend the starch, salt, pepper and

nutmeg into the butter and cook over low heat for

about 2-3 min., stirring frequently. Add the

milk and cook the sauce, stirring constantly for

about 3 min., until it has become thick and

smooth. Remove from heat. Add in the

vegetables, eggs, and cheese and mix well. Pour

into a very large casserole dish. Melt butter

and add the bread crumbs (mixed with salt and

parsley) and scatter the topping over the

top. Bake the uncovered casserole for about 30

min, or until the sauce is bubbly and the topping is tipped with brown.

 

(If you can't use matza meal, I suppose you could leave it out...)

 

Another idea for a Pesach meal is to make

gnocchi. I have a recipe, but the short version

is mashed potatoes, thickened with matza meal

and/or potato starch, shaped into small pieces,

boiled briefly, and served with tomato sauce and

parmesan (or any other pasta-type sauces/toppings).

 

Brandel in Jerusalem

 

/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\

 

Life's tough. It's tougher if you're stupid.

[Guest guest]

Great sounding recipe, thank you!

 

I try to avoid eating much matza; we try to avoid genetically modified food (I

don't care what the rabbis say, a potato with jellyfish genes can't really be

kosher) and foods grown with pesticides. I can't eat nuts; they are a major

migraine trigger for me.

 

We do eat dairy, but again, try finding organic cheese with a pesach

hechser...

 

" Brandel D. Falk " <ImaBDF wrote:

At 01:40 pm 14/02/07, you wrote:

>anything that does not have matzah or nuts.

 

Does this include matza meal, too? Or only pieces of matza?

 

> They all sound really great. My main concern

> is getting enough protein (though it's only one week) without beans.

 

If you eat dairy and/or eggs, that

shouldn't be a problem. If you don't eat either

one, talk to a local rabbi; all my vegan friends

got a heter to eat beans on Pesach. Remember,

avoiding beans on Pesach is a minhag (custom),

not halacha. If you're in the US, also ask about

how to buy them--you won't find them with a

Pesach hechsher. You may be told that it's okay

as long as you buy dried beans before the start

of the holiday because a tiny amount of chametz

accidentally mixed in is nullified (but *not* for

things you buy once the holiday has already started).

 

For now, here's a recipe that we really like...

 

Pesach Broccoli Casserole

 

1 head cauliflower

100 g. butter (7 T.)

4 T. potato starch

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. nutmeg

4 c. milk

800 g. frozen broccoli (28 oz.)

1 lg. onion, chopped

2 eggs, hard-boiled, coarsely chopped

2 1/2 c. cheese (300 g.)

30 g. butter (2 T.)

1 c. matza meal

1 tsp. salt

1 T. parsley

 

Lightly steam cauliflower. Preheat oven to

350°F. In a large pot set over moderate heat,

melt butter. Blend the starch, salt, pepper and

nutmeg into the butter and cook over low heat for

about 2-3 min., stirring frequently. Add the

milk and cook the sauce, stirring constantly for

about 3 min., until it has become thick and

smooth. Remove from heat. Add in the

vegetables, eggs, and cheese and mix well. Pour

into a very large casserole dish. Melt butter

and add the bread crumbs (mixed with salt and

parsley) and scatter the topping over the

top. Bake the uncovered casserole for about 30

min, or until the sauce is bubbly and the topping is tipped with brown.

 

(If you can't use matza meal, I suppose you could leave it out...)

 

Another idea for a Pesach meal is to make

gnocchi. I have a recipe, but the short version

is mashed potatoes, thickened with matza meal

and/or potato starch, shaped into small pieces,

boiled briefly, and served with tomato sauce and

parmesan (or any other pasta-type sauces/toppings).

 

Brandel in Jerusalem

 

/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\

 

Life's tough. It's tougher if you're stupid.

 

 

 

 

 

 

 

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