Kids Food Allergies Blog

I just noticed that Chabad posted its allergy-free Passover recipes. As promised, I have posted the link for those of you who are interested. But, honestly, none of those recipes really excited me. So, I’ve gone elsewhere for inspiration.

The most promising Passover recipes I’ve found is from the folks at VegSource. They offer Ashkenazic and Sephardic Seder menus, and a whole list of desserts that remind me of my non-vegan days. Eggless Macaroons? Count me in! In case you have trouble following the link — here is an adaptation of their macaroon recipes (for those who like chocolate and can’t eat nuts)

Festive Macaroons
Adapted from No-Cholesterol Passover Recipes by Debra Wasserman

• 1 cup shredded coconut
• 2 ripe bananas
• 1/8 C. cocoa (optional)

Preheat oven to 350 degrees. Blend ingredients together. Form pyramids on a cookie sheet. Bake at 350 for 20 minutes.

Some of their other mouthwatering deserts include: brownies, no-bake chocolate matzo roll, and Passover apple crisp. I am also eager to try the eggplant matzo mina recipe. I tried the Russian potato mushroom croquette recipe (same recipe, another source) a few years ago — and liked it a whole lot. I am also entertaining the idea of trying the Kneidlach recipe instead of making matzo balls. Or maybe I’ll make both, to figure out which my family likes better for next year.

Ruth’s Eggless Kneidlach
From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman.

• 4 medium potatoes
• 4 cups or 1 quart water
• 1 1/4 cups matzo meal
• pepper to taste

Boil potatoes in water in a large pot for 20 minutes until tender. Drain potatoes and mash them in a bowl. Add matzo meal and pepper. Knead dough until firm and smooth.

Fill a large pot 3/4 full with water. Bring to boil. Form smooth 2 1/2″ balls out of the mixture. Drop balls into boiling water. Cook for 20 minutes in covered pot. Do not overcook!! Carefully remove from water and serve kneidlach in hot vegetable broth.

In my web recipe round-up, a couple other recipes stand out.

Vegan Matzo Brie. Sounds good.

Vegan Passover Blintzes. Yummy. (Even if I left out the nuts, I would pass on their filling. Sounds too complicated. I think I will use a combination of tofutti cream cheese and fruit preserves.)

Pears N’ Honey Matzah Pie. Interesting dessert alternative. I’ve seen variations of this recipes with apples instead of pears too.

Happy Cooking!

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!

TOFU MATZOH BALLS

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.

***

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.

CARAMEL MATZOH CRUNCH

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.