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This colorful soup is nutrient-rich and is great on its own or served topped with vegan matzah balls during Passover.
The key is to make these ahead of time, freeze them, and then put them in the oven frozen. They come out great every time!
The brilliance of this recipe is that you don't boil the matzah balls. You bake them! This way, they stay intact.
The walnuts in this sweet kugel give it great texture, and the quinoa flakes add just the right amount of moisture.
This Passover dish is simple to prepare. Serve as a hearty appetizer with crudite for dipping, or use as side dish alongside the main course.
These make for an amazing Passover treat! If peanuts don't conform to your Passover minhag, try using almond butter in this recipe instead.
Try this colorful variation on traditional Hanukkah latkes from vegan cook Lisa Dawn Angerame.