The Vegetarian Resource Group offers No Cholesterol Passover Recipes, by Debra Wasserman. This book features 100 vegan dishes following Ashkenazi Jewish traditions suitable for Passover. Among the recipes you’ll find in this book are Passover Muffins, Carrot Cream Soup, Eggplant Caviar, Chopped “Liver” Spread, Sweet Potato Kugel, Layered Vegetable Casserole, Stuffed Cabbage, Fruit-Nut Chews, and Festive Macaroons.
Vegans celebrating Passover might want to try out these recipes:
Romanian Kohlrabi Soup – From The Lowfat Jewish Vegetarian Cookbook
(Serves 8)
2 kohlrabi, peeled and diced
Small head of cauliflower, chopped
2 carrots, peeled and chopped
Small onion, peeled and finely chopped
½ cup fresh dill, finely chopped
½ cup fresh parsley, finely chopped
2 teaspoons oil
Salt and pepper to taste
1 Tablespoon potato starch
11 cups water
½ cup lemon juice or sauerkraut juice
15-ounce can tomato sauce
Stir-fry kohlrabi, cauliflower, carrots, onion, dill, and parsley in oil over medium heat in a large pot for 5 minutes. Add seasonings. Dissolve cornstarch in 1 cup water then add to the pot along with remaining 10 cups of water. Bring to a boil then simmer covered for 30 minutes. Add lemon juice and tomato sauce and simmer another 15 minutes. Serve soup hot or chilled.
Sweet Potato Kugel – from No Cholesterol Passover Recipes
(Serves 12)
6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 teaspoons cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water
Preheat oven to 375 degrees. Mix ingredients together. Press into large flat baking dish. Bake 45 minutes at 375 degrees until crisp on top. Serve warm.
The Lowfat Jewish Vegetarian Cookbook and No Cholesterol Passover Recipes are both vegan cookbooks published by The Vegetarian Resource Group and can be ordered by calling (410) 366-8343 (9am to 5pm Mon-Fri) or online at http://www.vrg.org/catalog/