The Nosher Passover Series Vegetarian Seder
Recipes in this Video
Matzo Ball Soup, a staple in Jewish cuisine, is traditionally enjoyed during Passover and is often associated with comfort and family gatherings. This vegetarian version retains the heartwarming essence of the classic dish while catering to those who prefer plant-based options. Today, it is loved by many beyond the Jewish community, often featured in various adaptations worldwide.
Ingredients
- ●matzo meal
- ●eggs
- ●vegetable broth
- ●carrots
- ●celery
- ●onion
- ●parsley
- ●salt
- ●pepper
- ●olive oil
- ●garlic
- ●dill
- ●water
- ●lemon juice
- ●bay leaves
Instructions
- 1Prepare the matzo ball mixture by combining matzo meal, eggs, olive oil, salt, and water in a bowl.
- 2Mix until a dough forms, then refrigerate for 30 minutes.
- 3In a large pot, heat vegetable broth over medium heat until simmering.
- 4Add chopped carrots, celery, onion, garlic, and dill to the pot.
- 5Season with salt and pepper, and add bay leaves.
- 6Simmer the vegetables for 15-20 minutes until tender.
- 7While the soup simmers, form the chilled matzo mixture into balls.
- 8Carefully drop the matzo balls into the simmering broth.
- 9Cover the pot and cook for 20-25 minutes until the matzo balls are cooked through and fluffy.
- 10Stir in lemon juice and chopped parsley before serving.
- 11Taste and adjust seasoning if necessary.
- 12Serve hot, garnished with additional parsley.
Ingredient Alternatives
matzo meal
Healthier: quinoa flour
Cheaper: bread crumbs
Quinoa flour is gluten-free and adds a nutty flavor.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water with seasonings
Homemade stock is fresher and more flavorful.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
dill
Healthier: fresh thyme
Cheaper: dried dill
Dried dill is more economical and has a longer shelf life.
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium eggplants
- ●1/4 cup olive oil
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp smoked paprika
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper
- ●4 pita breads
- ●1 cup tahini sauce
- ●1/2 cup fresh parsley, chopped
- ●1/2 cup fresh cilantro, chopped
- ●1/4 cup lemon juice
- ●1-2 green chilies, chopped (for zhug)
- ●2 cloves garlic, minced (for zhug)
- ●1/2 tsp salt (for zhug)
- ●1/4 cup olive oil (for zhug)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the eggplants into 1/2-inch thick rounds.
- 3In a large bowl, mix olive oil, cumin, coriander, smoked paprika, turmeric, salt, black pepper, and cayenne pepper.
- 4Add the eggplant slices to the bowl and toss until they are well coated with the spice mixture.
- 5Arrange the eggplant slices on a baking sheet lined with parchment paper in a single layer.
- 6Roast the eggplants in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden and tender.
- 7While the eggplants are roasting, prepare the zhug by blending the parsley, cilantro, green chilies, garlic, salt, and olive oil in a food processor until smooth.
- 8Once the eggplants are done, warm the pita breads in the oven for a few minutes.
- 9To assemble, place roasted eggplant slices in the pita, drizzle with tahini sauce, and top with zhug.
- 10Garnish with additional chopped parsley and cilantro if desired.
- 11Serve immediately.
Equipment
Ingredients
- ●2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●1 cup milk
- ●2 large eggs
- ●2 tsp baking powder
- ●1/2 tsp salt
- ●1 tsp vanilla extract
- ●2 cups fresh blueberries
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition.
- 4Stir in the vanilla extract.
- 5In a separate bowl, combine the flour, baking powder, and salt.
- 6Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 7Gently fold in the blueberries, being careful not to crush them.
- 8Pour the batter into a greased 9x13 inch baking pan.
- 9Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 10Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Equipment
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