Table of Contents

MATZO BALLS

• 1 box regular matzos
• 1/2 cup egg substitute (Eggbeaters, etc.)
• 2+ cups minced onion
• 1+ cups finely chopped fresh parsley
• Salt to taste & lots of freshly grated black pepper
• Matzo meal
• Water or broth
• Your best veggie broth (put lots of celery in)

Dry saute the onions in nonstick large deep pot (or saute them in a greased large deep pot). Remove from heat when edges are brown and liquid has mostly evaporated. Stir in "squished" matzos, then the egg-likes, then the fresh parsley. Add matzo meal or water (or broth) to get to the right consistency.

Add salt & pepper to taste--(or other herbs, or garlic if you like). Refrigerate at least an hour, or overnight. Roll into 1" balls. Cook the matzo balls in boiling broth until they float to the top, or about 10 minutes. Serve 1-3 in a bowl of your best veggie broth.

To make denser, add more meal, to make softer, add more water. You might need to play with this--if you want it more "noodley" you can add more egg-likes; we like them to sink like a stone in the pot, then when they've cooked through, still have a dense consistency; this is a matter of taste. Mix them up then cook a few "test balls in salted water" & taste. Then add this or that - you know, like Mama used to do!

MATZO BALLS #2

• 1/2 cup matzo meal
• 1/2 tsp salt
• 3/4 tsp powdered instant broth (veggie)
• 2 Tbsp chopped parsley (optional)
• dash of onion powder
• 3 egg whites
• 3 Tbsp cold club soda

Stir the dry ingredients together. Stir egg whites, club soda, and parsley slightly with a fork and pour over the dry ingredients. Mix well and refrigerate at least one hour.

Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of boiling slated water or broth. Reduce the heat and simmer, covered, for 30 minutes. Do not remove the lid during the cooking period. Remove matzo balls with a slotted spoon and serve in soup.

[Note: I have not tried this recipe. In general, though, matzo balls keep well in the fridge; just warm them up before serving in soup.]

Ingredients:

• 1/4 cup matzo meal
• 1 Tbsp potato starch
• Scant 1/3 cup water
• Pinch of salt

This makes very small matzo balls, so plan on 3-4 per serving. Each:
Calories: 20.25
Fat: 0
Protein: less than 1 gram
Carbohydrates: 2 grams

SOUP NUTS

Ingredients:

• 1/4 cup matzo meal
• 1 Tbsp potato starch
• just under 1/3 cup water

Makes 18 nuts.
Calories per nut: 9
Fat: 0 grams
Protein: less than 1 grams
Carbohydrates: 2 grams

Ingredients:

• 2 onions
• 2 carrots
• 2 red peppers
• 2 ribs celery
• 1 cup mushrooms
• 2 zucchini
• 2 tomatoes
• salsa - to taste (2-4 Tbsp)
• 1 cup tomato paste
• 1 cup water
• 1 Tbsp sugar
• 1/4 tsp salt

This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired.

CABBAGE SOUFFLÉ PUDDING

Here's a recipe that has become a Passover staple in my house. It tastes remarkably like a noodle kugel. People won't believe it hasn't got any noodles.

Serves 8----1 cup servings

Ingredients:

• 3 lbs green cabbage
• 3 apples, peeled, cored, and coarsely chopped
• 1 cup raisins
• 2/3 cup hot orange juice
• 1 Tbsp lemon juice
• 1/4 cup frozen unsweetened apple juice concentrate
• 1/3 cup broth
• 1/2 cup matzo meal
• 1 tsp cinnamon
• 8 egg whites
• 1/8 tsp cream of tartar
• 1/2 tsp salt
• cinnamon
• nutmeg

Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.

Sprinkle matzo meal and cinnamon over the cabbage mixture and combine. Beat egg whites & cream of tartar in a separate bowl until stiff (holds a peak). Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.

Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree preheated oven.

Per serving: 204 calories, .7 gm fat

• 2 zucchini, cut in half lengthwise
• small onion, finely chopped
• 4 Tbsp tomato sauce
• 1/2 tsp parsley
• 1 clove garlic, chopped
• 2 Tbsp matzo meal

• 1 large onion, chopped
• 3 medium carrots, grated
• 1 pkg. frozen chopped spinach
• 1/2 cup water
• 4 egg whites, beaten
• 1/2 cup matzo meal
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper

Coat a 9-inch pie plate with cooking spray. Preheat oven to 375 F. Cook onion, carrots, and spinach in the 1/2 cup water until spinach is defrosted. Drain, let cool five minutes.

Move vegetable mixture to a medium bowl, and stir in the beaten eggwhites, matzo meal, salt and pepper. Pour mixture into the pie plate and bake 45 minutes.

This can be made ahead, refrigerated, and reheated.

VEGETARIAN "CHICKEN" SOUP

Ingredients:

• 7 carrots
• salt & pepper
• pinch safflower "saffron" (optional)
• large onion with one clove inserted
• 2 large parsnips
• 7 cloves garlic
• 1 potato, quartered
• 5 stalks celery
• 1 bottle semi-sweet wine
• 1/2 bunch parsley
• 1 bunch fresh dill

Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato, celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15 minutes. Add more salt and pepper to taste.

The fresh dill is vital; it makes the soup practically indistinguishable from the non-vegetarian kind, especially when served with knoedlach.

VEGETABLE PIE WITH A CABBAGE CRUST

Ingredients:

• 1 small green cabbage
• 3 green onions, cut in 1/2 inch slices
• 1/4 pound fresh mushrooms, sliced thin
• 2 boullion cubes, dissolved in as little water as possible
• 1/2 tsp thyme
• freshly ground pepper
• 2 Tbsp broth
• 1 small onion, minced
• 1 small carrot, minced or shredded
• 1/4 cup chopped fresh parsley
• 1/2 tsp garlic powder (or equivalent fresh garlic)
• 1 tsp herbes de Provence
• 2-10 oz packages frozen chopped spinach, thawed and well drained, or equivalent fresh
• 8 oz skim-milk ricotta cheese
• nutmeg
• 2 egg whites, lightly beaten
• 1/2 cup tomato sauce with 1/2 tsp oregano

Place broth in nonstick skillet. Add onion, carrot, parsley. Saute until onion is transparent. Add garlic (powder), herbs, and spinach. Blend well. Remove from heat, cool slightly, add ricotta cheese, nutmeg and egg whites. Blend well.

Lightly spray a 9" glass pie plate with nonstick spray. Arrange cooked cabbage leaves around bottom and sides of pie plate. Over leaves to thickness of about 5 leaves. Leaves should extend 1" beyond the rim of the pie plate.

Spoon drained mushroom/green onion mixture over the cabbage, spreading over bottom of plate. Then spread cheese mixture over this. Curl cabbage leaves over filling, leaving center of pie uncovered. Spoon tomato sauce over top of pie.

Bake in preheated 300 degree oven for 20-30 minutes or until filling is set. Remove from oven and drain any excess liquid. Let pie set for about 5 minutes, cut into 8-10 wedges for serving.

Per serving: (based on 10 servings) 115 calories, 3.1 gm fat

For those of us living outside the major metropolitan areas, it is often difficult to obtain kosher for Passover items. I just learned of a mail order source and have placed my first order. The order hasn't arrived yet, so I can't vouch for them. The place is called The Kosher Keeper. Their toll-free number is 1-800-656-7437. I was able to order such difficult to get items as Kosher for Passover balsamic vinegar, fat free dressings, and vegetarian chicken-flavored broth mix.

SPINACH AND EGGPLANT KUGEL

Ingredients:

• 2 lbs. eggplant, peeled, cut in 1-inch cubes
• 10-oz. frozen chopped spinach, defrosted
• 1 small onion, finely chopped
• 1 apple, peeled and shredded
• 1/2 tsp. salt
• Freshly ground pepper
• 4 eggwhites, beaten
• 1 piece matzo

Reduce oven temperature to 350 degrees F. Squeeze the spinach dry. Mix it with the eggplant. Add the onion, apple, and salt and stir to combine. Mix in the eggwhites and season with pepper. Crumble in the matzo and blend well. Spread the mixture in an even layer in the prepared baking dish.
Bake at 350 degrees F, until the top is browned and crisp. Let the kugel sit 10 minutes before cutting and serving hot or warm.

WINTER SQUASH WITH APRICOT STUFFING

Ingredients:

• Vegetable oil spray
• 2 cups uncooked matzah farfel or 4 whole matzah, crumbled
• 1 cup chopped red onion
• 1/2 cup chopped celery (complete with leaves if possible)
• 1 garlic clove -- minced
• 1 1/2 cups vegetable stock
• 1/2 cup chopped dried apricots
• 1/4 cup chopped cashews (optional)
• 2 Tablespoons chopped fresh parsley
• 2 teaspoons ground black pepper
• 3 acorn squash (butternut, cut in half and deseeded, or small winter squash)

The house will smell wonderful while you are baking this dish. Use a selection of winter squashes to create variations.

Preheat oven to 375 degrees.

In a large pot, such as a Dutch oven, spray oil and allow to heat. Add farfel, onion, celery, and garlic and saute for 6 minutes, or until very soft. Add stock, apricots, and cashews (optional) and simmer for 12 minutes, or until mixture is thickened. Stir in parsley and pepper.

Place squash, cut side down on a baking sheet or shallow casserole. Add water to cover 1 inch of the squash. Spray squash skin lightly with vegetable oil. Bake for 20 minutes, until halfway cooked (still fairly tough). (This can be done in a microwave also, cooking on HIGH for 10-12 minutes.)

Remove squash from oven, turn upright and allow to cool for 5 minutes. Fill each squash half with stuffing. Bake for 50 minutes, or until squash is soft (easily pierced with a knife).

Serve an entire half for an entree portion or one quarter for an appetizer portion.

MUSHROOM MATZO FARFEL PIE

• 1 tsp seasoned salt (you could use less)
• 1 cup hot water (I'll use a little veggie bouillon next time)
• 1 box (1 pound) matzo farfel
• 3 Tbsp broth for sauteeing
• 1 cup finely chopped onion
• 1 pound mushrooms, chopped
• 1 medium zucchini, finely chopped
• 2 stalks finely chopped celery (my addition)
• 1 1/2 Tbsp potato starch beaten with 6 Tbsp water (replacing 3 beaten egg whites)
• Freshly ground pepper to taste

In the meantime, sautee the onion in broth over moderate heat until soft. Add the mushrooms, zucchini and celery and saute until the mushrooms are wilted.

Fold the potato starch mixture into the mushroom mixture, then into the matzo farfel mixture. Season to taste with freshly ground pepper. Pour into a greased 10" tart pan or casserole dish. Bake, covered, for 30 minutes. Uncover and bake another 15 minutes, or until the top is browned. Let stand for 5-10 minutes before serving. Makes 6-8 servings.

(Matzo farfel is coarse crumbs made of matzo flour and can be found in the Passover section at the supermarket. Matzo farfel is 110 calories and .5g fat per 1/2 cup, or ounce.)

Natalie Frankel
Milwaukee, WI

• 6 large potatoes, peeled (about 4 lb)
• 4 carrots, peeled
• 1 large onion, peeled
• 4 egg whites (or replacement for 2 eggs)
• 1 1/2 tsp salt
• 1 tsp sugar
• 6 Tbsp matzo meal
• 1 Tbsp potato starch
• 1/2 tsp ground black pepper
• 2 Tbsp chopped parsley
• Paprika

Put one egg-replacement (or 2 egg-whites) into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into 1-inch pieces) and two of the carrots (cut up into similar pieces). Blend till smooth. Empty blender into large mixing bowl. Repeat with other egg-replacement, and remainder of onion, potatoes, and carrots.

Stir in salt, sugar, matzo meal, potato starch, black pepper, and parsley. Pour into pan, sprinkle top with paprika, and bake for 1 hour or until browned.

Spices can be varied according to taste.

For non-Passover use: Replace matzo meal & potato starch by 4 Tbsp flour.

Serves 12.

Ingredients:

• 6 small sweet potatoes, peeled and grated
• 3 apples, peeled and grated
• 1 cup raisins
• 1 cup matzo meal
• 2 tsp cinnamon
• 1 cup fruit juice or water

Calories per serving: 156
Fat: less than 1 gram
Protein: 2 grams
Carbohydrates: 38 grams

Ingredients:

• 6 small sweet potatoes, peeled and grated
• 2 stalks celery, chopped
• 2 carrots, grated
• 2 onions, peeled and minced
• 2 cups water
• 1/4 cup vegetable broth
• 4 cups matzo meal
• 1 Tablespoon paprika
• 2 teaspoons garlic powder
• 1/4 teaspoon pepper
• 1 teaspoon salt

Preheat oven to 350 degrees.

Mix all the ingredients together in a large bowl. Spoon 1/4 of mixture onto a large piece of aluminum foil. Roll mixture in foil into an 8-inch cylinder. Do the same with the remaining mixture to form four 8-inch cylinders. Place cylinders on cookie sheet and bake in a 350-degree oven for 45 minutes. Turn cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced and warm, as a side dish.

• 3 Matzas
• 4 egg whites
• 3 tablespoons skim milk or water
• 1/4 teaspoon salt, if desired
• Dash of pepper, if desired

• 1 red bell pepper, diced
• 1 cup hot water
• 6 oz nonfat milk
• 2 large leeks, white part chopped
• 5 mushrooms, sliced
• 3 matzos, broken
• 4 potatoes, baked, peeled, sliced
• Minced chives or green onions for top
• Salt, pepper, garlic, etc. to taste

MATZA-RELLA LASAGNA

Ingredients:

• 3 matza squares
• 4 egg whites
• 1 can kosher tomato-mushroom sauce
• salt, pepper, oregano, basil to taste
• 8 oz. fatfree grated mozzarella
• 8 oz. fatfree cottage cheese (or ricotta?)

• 1 matza
• tomato paste
• choice of toppings: mushroom, onions, peppers, artichokes, fresh tomatoes, sun-dried tomatoes
• choice of seasonings: fresh garlic, oregano, basil, thyme, rosemary
• fat-free cheese (optional)

Bake in preheated 350 degrees F oven about 7 - 9 minutes or until cheese is melted.

• 6 cups raw sweet potatoes, peeled and sliced (about 2#)
• 6 cups sliced, unpeeled cooking apples, such as Rome (about 1.5#)
• 1.5 cups scraped, sliced carrots
• 1 cup small, pitted prunes, cut in half
• 2 tsp grated orange peel (colored zest only--about 1 orange)
• 1/4 cup unsweetened orange juice (about 1 orange)
• 1/4 cup honey (I successfully omitted recently)
• 2 Tbsp light brown sugar (I used 1 Tbsp)
• Dusting of ground cinnamon or cinnamon and ground ginger

Cover securely with a sheet of aluminum foil. Pierce with 8 1" slits as steam vents. Bake for 1 - 1.5 hours, or until steamed and tender.

PASSOVER BROCCOLI KNISHES

• 1 cup mashed potatoes
• 1/3 cup matzo meal
• 2 TB potato starch
• 1/2 small onion, finely chopped
• 2 egg whites *note
• 1/2 teaspoon black pepper
• 1/4 teaspooon salt
• 1 cup steamed broccoli, finely chopped
• A few drops of oil (optional)

Preheat oven to 375 degrees F.

In bowl, combine all ingredients except broccoli and oil. Stir well, then knead until thoroughly combined and the texture of dough. Divide into 6 portions. Flatten each portion into a 4" round, pressing down with waxed paper to flatten. Put 1/6 of the broccoli mixture into each circle, fold over and press edges to seal.

Spray a cooking sheet with oil, or use a teflon sheet. Arrange knishes on a single layer and place on bottom rack of oven. Bake 15 minutes on each side. Serve hot.

• 4 chopped apples (peeled and cored)
• 2 tsp cinnamon
• 2-3 drops of almond extract
• a few drops of kosher wine

PASSOVER VERY FUDGY BROWNIES

Mix together in mixing bowl:

• 2 Tbsp potato starch beaten with 3 Tbsp water
• 1 cup sugar
• 1/4 c. unsweetened cocoa powder
• dash of salt

• 1 mashed ripe banana
• 1/4 cup unsweetened applesauce
• 1/2 cup matzo cake meal*
• 1/4 cup raisins

*If you don't have matzo cake meal, just put some matzo meal in a blender to make it a bit more fine than matzo meal.

(Note: The water and potato starch mixture is a replacement for Ener-G egg replacer, which is not pesach, as it contains tapioca flour and baking powder. Its main ingredient is potato starch.)

Submitted by Natalie Frankel, Milwaukee, WI

NO-CHOLESTEROL ENGLISH TRIFLE

Ingredients:

• 1 recipe No-Cholesterol Passover Angel Food Cake (recipe follows)
• Up to 1 cup Passover Sherry
• 2 cups sliced strawberries
• 2 bananas, sliced
• 2 cups fresh pineapple, cut into chunks, or the Kosher for Passover canned equivalent
• 2 oranges, peeled and broken into sections
• 4 kiwis, peeled and sliced
• 1 recipe No-Cholesterol Passover Orange Pudding (recipe follows)

To serve, heap remaining fruit on top of trifle. Serve at once. Makes 20 servings.

Per serving: 210 calories; .5 grams fat

• 1-3/4 cups sugar (I use a bit less)
• 1-1/4 cups matzo cake meal
• 2 Tbsp finely grated orange zest
• 1-3/4 cups egg whites (about 12 large eggs)
• 1/2 tsp salt
• 2 Tbsp orange juice

Fold in matzo meal mixture, 1/4 at a time. Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.

Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch. Remove from oven, immediately invert pan & cool.

• 1/2 cup sugar (can use less sugar)
• 4-1/2 Tbsp Passover potato starch
• 4 cups strained orange juice
• 1 tsp grated orange zest

Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes. Cover & chill before using. Can be made a day ahead.

• 3-4 large yams
• 1/4 cup fresh-squeezed orange juice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• slices of blood oranges (or other citrus fruit) for garnish

Ingredients:

• 8 oz. mixed dried fruits (be sure to use some raisins)
• 1 large apple, cored and chopped
• 1/2 tsp. cinnamon
• 1 Tbsp. matzo meal

12 servings.
Per serving: 61 calories, less than 1 gram fat.

Ingredients:

• 2 cups 3/4" rhubarb slices (10 ounces by weight)
• 2 medium apples peeled, cored, finely diced
• 1/3 to 1/2 cup sugar
• 1/2 to 3/4 cup water
• 1 quart strawberries, hulled and halved

In a heavy-bottomed 3 quart saucepan, combine rhubarb, apple, 1/3 cup sugar, and enough water to cover. Bring to the boil, lower heat and simmer about 10 minutes, stirring occasionally. When fruit is tender, mash apples and rhubarb into a sauce. Add berries and stir about 5 minutes over low heat. Taste, add sugar as desired. Serve warm or cold, as a compote, or as topping for cake or tofutti. Serves 8 as a compote, more as a topping. For Purim, serve as a sauce for rice.

Ingredients:

• 1 cup matzo farfel
• 1 cup hot water
• 1/2 cup sugar
• 3 egg whites, stiffly beaten
• 2 large apples, grated
• lots of cinnamon
• touch of nutmeg

Preheat oven to 375 F.

Combine the water and farfel. Add the sugar, spices, and apple. Fold in the egg whites. Pour into a small sprayed baking dish and dust with a bit more cinnamon (or perhaps a cinnamon sugar combo...the dessert isn't overly sweet). Bake for 45 minutes.

Submitted by Sharon McCleave, sharon@netwave.ca

Ingredients:

• 2 cups matzoh farfel
• 1/2 cup walnuts, chopped
• 2/3 cup honey
• 1/4 tsp cinnamon
• 1/2 cup raisins
• 1/4 cup pitted dates, sliced
• 1/4 tsp salt

Preheat oven to 325 degrees F. Place ingredients in a large bowl, stirring with a spoon until well mixed. Using a nonstick shallow baking pan, spread mixture evenly inside. Bake for 90 minutes, until mixture browns. (Watch carefully after an hour to make sure it does not get too brown.) Cool. Store in an airtight container. Yield: 5 cups.

Source: Milwaukee Journal-Sentinel 3/17/99; adapted slightly to fatfree by Natalie Frankel.

Ingredients:

• 8 medium carrots -- scraped and grated
• 2 large apples -- peeled, grated
• 1 lemon -- unpeeled, grated
• 12 eggwhites -- well-beaten
• 2 tablespoons matzo meal
• 1/2 cup potato starch
• 1/2 cup sugar
• 1/2 cup sweet red wine

Combine, place in well-greased 2 quart (2 litre) baking dish, and bake in 375 degree F (190 degree C) oven until well-browned, about 50 to 60 minutes.

Posted to eat-lf by Ellen C.