Guest guest Posted April 1, 2001 Report Share Posted April 1, 2001 Here's a Passover menu from the Vegetarian Times Complete Cookbook. Don't forget! I have several sites listed in our bookmarks under " Passover Recipes " . I've added a few more lately. Just follow the link below to the Bookmarks page for our group. * Exported from MasterCook * MENU: Passover (Vegetarian Times Complete Cookbook) Recipe By :Vegetarian Times Complete Cookbook Serving Size : 6 Preparation Time :0:00 Categories : MENUS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Garlic-Marinated Tofu with Olives and Tomato Fans -- page 141 Fragrant Broth with Herbed Matzoh Dumplings -- page 158 Vegetable Stuffed Potato Kugel -- page 241 Saute of Spaghetti Squash, Carrot and Daikon -- page 380 Fresh Fruit with Honey-Lime Dressing -- page 395 S(ISBN): " 0-02-621745-7 " Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 636 Calories; 39g Fat (53.2% calories from fat); 13g Protein; 64g Carbohydrate; 12g Dietary Fiber; 68mg Cholesterol; 1158mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 1 Fruit; 7 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fragrant Broth with Herbed Matzoh Dumplings Recipe By :Vegetarian Times Complete Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BROTH: 1 large carrot 4 stalks celery -- with leaves 1 large onion -- washed but not peeled 2 medium parsnips -- peeled 4 cups pea pods or 1 16 oz bag frozen peas 1 bunch fresh parsley stems -- reserve leaves for dumplings 1 small beet -- peeled 1/4 head cabbage -- chopped 6 whole allspice 6 whole peppercorns 2 bay leaves 3 quarts fresh cold water salt to taste DUMPLINGS: 2/3 cup finely minced fresh parsley 2 large eggs -- well beaten 1/4 cup parsley liquid or vegetable soup stock -- (see directions) 1/2 cup matzoh meal salt (up to 1 teaspoon) -- optional 1/4 teaspoon freshly ground black pepper 2 tablespoons canola oil 2 quarts water BROTH: Combine all of the broth ingredients in a large pot. Cover and simmer 2 to 3 hours. Strain through a colander set over a large bowl and discard the solids. DUMPLINGS: Place the parsley inside a cloth and twist tightly over a small bowl to extract as much liquid as possible. Add the water or stock to the parsley liquid to measure 1/4 cup of liquid. (The leaves should now measure 1/2 cup). In a medium bowl, combine the parsley, eggs, liquid, matzoh meal, salt, pepper, and oil. Blend well, cover, and refrigerate at least 20 minutes to firm the mixture. Bring 2 quarts of water to a boil. Shape the matzoh meal mixture into 20 walnut size balls or 10 larger ones. Place them into the boiling water, lower the heat, and boil gently, covered, for 30 minutes. The dumplings will double in volume. Remove the dumplings with a slotted spoon, place them in a single layer, cover, and let cool. (You may skip the cooling step if you are in a hurry, but cooling the dumplings achieves a more intense flavor and fluffier texture.) To serve, place the dumplings in the soup and reheat for 10 minutes. S(ISBN): " 0-02-621745-7 " Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 7g Fat (31.0% calories from fat); 5g Protein; 28g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 75mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Fruit with Honey-Lime Dressing Recipe By :Vegetarian Times Complete Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRESSING: 3/4 cup mild honey or barley syrup 1/3 cup fresh lime juice -- (preferably from key limes) 6 tablespoons crushed pineapple -- with juice 1 pinch salt FRUIT: 2 cups fresh or frozen peaches -- diced 1 tablespoon fresh lemon juice 2 cups seedless red grapes 2 cups seeded or seedless watermelon -- diced 2 cups diced honeydew melon 2 bananas 1 cup fresh or frozen raspberries DRESSING: Combine the honey, lime juice, pineapple, and salt in a blender or food processor; process until the mixture is well-blended, about 15 seconds. Set aside. FRUIT: If you're using fresh peaches, remove the pits and cut the fruit into 1-inch cubes; sprinkle the cubes with the lemon juice to prevent them from darkening. Place in a bowl. Pile the grapes on top, then the watermelon and honeydew melon. Spoon 1/2 cup dressing over all. Cover and refrigerate. Just before serving, slice the bananas and arrange them in a circle around the edge of the bowl. Last, pile the raspberries in the middle. Dribble with a little more dressing and pass the remaining dressing separately. S(ISBN): " 0-02-621745-7 " Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; trace Fat (3.4% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1 Fruit. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic-Marinated Tofu with Olives and Tomato Fans Recipe By :Vegetarian Times Complete Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds extra firm tofu -- pressed for at least 1 hour & cut into 1/2 " cubes 3 tablespoons rice wine vinegar 2 medium cloves garlic -- pureed or minded 1 teaspoon Dijon mustard minced fresh parsley or cilantro 1/4 teaspoon dried tarragon 1/4 teaspoon dried marjoram salt & freshly ground pepper to taste 1/3 cup virgin olive oil Boston or bibb lettuce leaves 20 black olives -- for garnish 6 medium plum tomatoes -- sliced vertically from bottom to stem and fanned out, for garnish 6 sprigs fresh parsley or cilantro -- for garnish Place the tofu in a medium mixing bowl. In a second bowl, combine the vinegar, garlic, mustard, herbs, salt, and pepper. Whisk in the olive oil. Pour this mixture over the cubed tofu and toss gently. Just before serving, line 6 salad plates with lettuce leaves and divide the marinated tofu among them. Garnish each with 4 black olives, a tomato fan, and a sprig of fresh parsley or cilantro. Description: " Here's a variation of a traditional dish on Israeli breakfast menus. " S(ISBN): " 0-02-621745-7 " Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 14g Fat (85.2% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saute of Spaghetti Squash, Carrot and Daikon Recipe By :Vegetarian Times Complete Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups spaghetti squash strands -- (1 large squash) see note 2 tablespoons canola oil 1 tablespoon butter or margarine 4 cups shredded carrots 2 cups shredded daikon radish 1 medium clove garlic -- crushed and minced 1 teaspoon salt -- or to taste 1/2 teaspoon freshly ground black pepper -- or to taste 1 teaspoon dried thyme (or 1 tbsp fresh) -- (a scant teaspoon) 1 pinch sugar In a saucepan fitted with a steamer, steam the spaghetti squash strands in a small amount of water until heated through, bout 5 minutes. Set aside. In a large skillet over medium heat, heat together the oil and butter or margarine until very hot. Add the spaghetti squash, carrots, and daikon radish. Cook, stirring frequently, until the carrot shreds are tender, about 10 to 15 minutes. Add the remaining ingredients. Raise the heat to medium-high and stir-fry until the vegetables look crisp and golden, about 5 minutes more. Serve hot. S(ISBN): " 0-02-621745-7 " Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 7g Fat (61.1% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 403mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : To cook a whole squash, submerge it in a large pot of boiling water. Cook for 1 hour. Remove from the pot and let cool. Cut squash in half lengthwise, remove seeds, and scrape out stringy flesh. Separate the strands with a fork. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Stuffed Potato Kugel Recipe By :Vegetarian Times Complete Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Kugels Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STUFFING: 2 tablespoons canola oil 1 medium onion -- sliced 1 medium clove garlic -- minced 1/2 cup shredded carrot 1/2 cup shredded parsnip 2 stalks celery -- chopped finely 1/3 cup chopped walnuts salt to taste 1/4 teaspoon freshly ground black pepper KUGEL: butter-flavored cooking spray 1 teaspoon fresh lemon juice 3 large uncooked potatoes -- peeled & diced 2 large cooked potatoes -- mashed 3/4 cup egg substitute 1/4 cup matzoh meal 1/2 cup reduced fat margarine 1 teaspoon baking powder 1 teaspoon salt -- or to taste 1/4 teaspoon freshly ground black pepper -- or to taste 1 dash cinnamon STUFFING: In a large nonstick skillet, heat the oil and cook the onion, stirring, over medium high heat for 1 minute. Add the garlic and stir for 30 seconds. Stir in the carrot, parsnip, and celery, and cook, stirring, until the vegetables are tender-crisp, about 6 to 8 minutes. Stir in the walnuts, salt, and pepper. KUGEL: Preheat the oven to 400ºF. Spray a 9 x 13-inch baking pan generously with nonstick cooking spray. Set aside. In a food processor fitted with a steel blade, puree the uncooked potatoes with lemon juice until smooth. Pour into a large mixing bowl. Add the mashed potatoes, egg substitute, matzoh meal, margarine, baking powder, salt, pepper, and cinnamon, mixing thoroughly. Pour about half of this mixture into the prepared pan, pushing it into the corners and smoothing it with a wet spatula. Spread the stuffing evenly on top and spoon over the remaining potato mixture. Spray the surface evenly with nonstick cooking spray. Bake until browned, about 1 hour. Cut the kugel into squares and serve hot. S(ISBN): " 0-02-621745-7 " Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 12g Fat (62.7% calories from fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 512mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2001 Report Share Posted April 2, 2001 " Karen C. Greenlee " wrote: > Here's a Passover menu from the Vegetarian Times Complete Cookbook. > > MENU: Passover (Vegetarian Times Complete Cookbook) > > Recipe By :Vegetarian Times Complete Cookbook > Serving Size : 6 Preparation Time :0:00 > Categories : MENUS > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > Garlic-Marinated Tofu with Olives and > Tomato Fans -- page 141 Be aware, though, that unless you are of Sephardic ancestry, tofu is not kosher for Passover. That's one of the reasons that Passover is so hard :-) No legumes allowed! Miriam -- Until we extend the circle of our compassion to all living things, we will not ourselves find peace. - Albert Schweitzer Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2001 Report Share Posted April 2, 2001 Miriam: Thanks for explaining. I was actually wondering about that, but thought, well, maybe tofu was far removed from it's previous legume-like state. :-) Karen - Be aware, though, that unless you are of Sephardic ancestry, tofu is not kosher for Passover. That's one of the reasons that Passover is so hard :-) No legumes allowed! Miriam -- Until we extend the circle of our compassion to all living things, we will not ourselves find peace. - Albert Schweitzer Quote Link to comment Share on other sites More sharing options...
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