Vegan Gondi, Chickpea Dumpling Stew, is a Persian-Jewish Shabbat hors d’oeuvres. It is typically made with chicken, however, it has been veganized using ground cauliflower and chickpea flour. It can be served alone as a stew or along with basmati rice.
Matzo Brei is a classic Jewish frittata-like breakfast food often eaten at Passover. In this vegan version, soft, savory chickpea “eggs” flecked with mushrooms and rosemary contrast deliciously with shards of crispy, slightly charred matzah crackers. It’s comfort food through and through. Also a soy-free, nut-free recipe, can be gluten-free.
The past few Passovers I just skipped it but this year I wanted to make a vegan version of Gefilte fish—a version without the cruelty and death, without the cold tastelessness and slime. And I wanted it to look like the original and taste like fish (but better).
This is the recipe I came up with. It’s made with chickpeas and sautéed vegetables. The fish flavor comes from the seasoning—kelp and dulce flakes (if you don’t have both you can just use whichever you have), Old Bay, and lemon. They look just like Gefilte fish, the texture is spot on and they taste like a much yummier version of the original “treat.” I’m so glad my Vegan Gefilte “Fish” will grace my seder table this year. Happy Passover and Enjoy!
Everyone loves hummus — or at least, everyone I know! Here’s an easy homemade hummus recipe, with 12 tasty variations.
While packaged hummus is available almost anywhere food is sold, I still enjoy making my own. It’s easy and tastes better than store-bought. And this DIY version is more economical, yielding a larger quantity.
Hummus is useful as a spread for fresh pita as an appetizer, as well as in sandwiches and wraps. It’s also nice as a dip for cut fresh vegetables, including carrots, bell peppers, turnips, and celery.
Matzo brei is a kind of flat omelet that’s a classic breakfast during Passover week and beyond. This recipe will show you how to make a vegan matzo brei, without the customary eggs. It’s easiest to make this one serving at a time in a small skillet; for more servings, repeat the recipe as needed.
Basically, matzo brei consists of broken matzah that’s softened with hot water, then mixed with scrambled egg and fried. Not exactly your powerhouse breakfast — after all, matzah isn’t exactly a super food — it’s one of those Eastern European specialties that’s suffused with nostalgia. Here we replace the egg, easily and cleverly!
A trio of egg substitutes: I give you three choices for the egg substitute that will hold the matzo brei together. Two of the options—oats (which are hametz) and garbanzo (chickpea) flour (legumes are kitniyot) are ingredients that aren’t allowable foods during the Passover week for those who adhere strictly.
Sephardic tradition still allows legumes and some other kitniyot during Passover week. Some Ashkenazi traditions have started to allow kitniyot, too. If you’re fine with that, go ahead and try this with garbanzo flour.
Quinoa flakes, as a derivative of the relatively recently allowable food, quinoa, is the most Passover-friendly option. That’s my favorite “glue” for my Vegan Matzah Balls.
If you adhere to Passover food rules, you can always wait until after the holiday week to make matzo brei. Like most everyone else who celebrates, you’ll likely have plenty of leftover matzah to use up.
Make sure to explore the variations: Often, matzo brei is enjoyed just as is; straight from the pan, lightly salted. Incorporating a little bit of fruit into the batter (banana, apple, or pear) into the batter is a lovely touch; you can also make it savory with baby spinach or other baby greens and/or fresh herbs.