Preparing for Passover
I would like to be a kid again. Search for the afikomen, get a prize.
As a grown-up, I search for allergy-free recipes to complement this traditional holiday. No prize. Just scowls if the matzoh balls don’t look like her cousins’ or fall apart in the soup. Call me a matzochist for even trying.
Passover is one of the toughest holidays for a food allergic family. Almost all recipes have either eggs, nuts, or both. One tip from experience: If your child is allergic to nuts — you have two choices on charoset. Leave out the nuts, or add soy nuts. If you choose the latter — make your charoset the day before and add chopped soy nuts just an hour or so before serving. Otherwise, the soy nuts will get soggy and your charoset will have the wrong consistency.
I am posting a few of my family’s favorite Passover recipes. If you have other dairy-, egg-, nut-free Passover recipes that you would like to share, please leave a comment. Hag Sameach!
Veganizing Easter and Passover Celebrations | Vegetarians in Paradise
- 1/2 C. matzoh meal
- 1/2 t. salt
- 1/8 t. black pepper
- 1/2 t. onion powder
- 2 T. vegetable oil
- 6 T. water
- 1/3 C. well mashed firm tofu
1. In a medium bowl combine matzoh meal, salt, pepper, and onion powder. Stir dry ingredients to distribute evenly.
2. Add vegetable oil and water and mix well.
3. Add mashed tofu and mix thoroughly. Refrigerate 15 minutes. Preheat oven to 400 F.
4. Form into 1-inch balls and place them on a well-oiled baking sheet. Cover with aluminum foil, dull side up. Bake at 400 F. for 30 minutes. Cool, and refrigerate.
5. Next day, heat the soup, and add the matzoh balls to each soup bowl just before serving. Makes about 14 matzoh balls.
SWEET POTATO TZIMMES KUGEL
adapted from Bubba’s Passover | Zippora & Chana | 1978
- 1 C. grated sweet potato
- 1 C. grated carrots
- 1 C. grated apples
- 1/2 C. chopped raisins
- 1/2 C. chopped dried cranberries
- 1/2 C. sugar
- 1/2 C. matzo meal
- 2 T. lemon juice
- 1/2 t. cinnamon
- 1/2 t. salt
- 1/2 C. solid shortening or margarine (Earth Balance)
In a large mixing bowl, mix all ingredients together with a spoon. Pour into a greased loaf pan. Bake in a preheated 350 degree oven for about 45 minutes, or until brown.
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I like this recipe so much, I double the quantities and bake it in a greased 9×13 dish for about 45 minutes, or until brown.
adapted from A Treasury of Jewish Holiday Baking | Marcy Goldman | 1998
- 4-6 unsalted matzoh boards or sheets
- 1 cup Vegan butter (we use Earth Balance)
- 1 cup brown sugar, packed firm
- 3/4 cup vegan chocolate chips or semi-sweet chocolate, coarsely chopped
1. Preheat oven to 375 Degrees F.
2. Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.
3. Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.
4. Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning. (If it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace.)
5. Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set.