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Mock Mac and Cheese for Passover

By: 
The Garden City Jewish Center Sisterhood

Kids especially love this recipe during Passover week, which can feel like a long time without bread, pizza, and pasta!

Ingredients: 
3 large eggs
3 1/2 cups matzah farfel (6 matzah broken up)
1/2 pound cheddar cheese (8 ounces shredded)
6 tablespoons melted butter or margarine
1 cup milk
1/4 teaspoon white or black pepper
1 teaspoon salt
1 pint sour cream
Directions: 
  • Mix all ingredients and place in a 2-quart casserole.

  • Cover and bake at 350°F for 30 minutes.

  • Uncover, and bake 15 minutes longer until golden brown.

​Note: For a large crowd, quadruple the recipe to yield two large trays.

Vegan Stuffed Cabbage

By: 
Mark Reinfeld

This recipe, courtesy of The 30-Minute Vegan’s Taste of Europe, takes me back to my roots. I can almost see my grandfather, Chef Benjamin Bimstein, preparing these rolls at our family feasts.

Popular throughout Eastern Europe and Scandinavia, and a cornerstone of Jewish cooking for possibly 2,000 years, they traditionally include meat. Learn more about Jewish veganism.

Ingredients: 
WRAP:
1 large green cabbage
........................................................................
RICE
¾ cup white basmati rice (for a variation on this dish, use brown rice, millet, or quinoa)
1 ½ cups vegetable stock or water
½ teaspoon sea salt
........................................................................
FILLING
1 tablespoon oil
¾ cup diced onion
2 garlic cloves, pressed or minced
4 ounces of tempeh or extra firm tofu, finely chopped (3/4 cup)
3 tablespoons tomato paste
¾ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
½ teaspoon seeded and diced hot chile pepper
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons minced fresh dill
2 tablespoons raisins (optional)
........................................................................
SAUCE
3 tablespoons tomato paste
¾ cup water
1 teaspoon sweetener of choice
½ teaspoon sea salt, or to taste
½ teaspoon fresh minced dill (optional)
⅛ teaspoon cayenne pepper (optional)
2 tablespoons raisins (optional)
........................................................................
Directions: 
  1. Preheat the oven to 425°F. Cut the very bottom portion off of the cabbage. Carefully peel away 6 to 8 of the largest leaves. Place a steamer basket in a large pot with approximately one inch of water over high heat. When the water boils, add the cabbage leaves and cook until just soft, approximately 5 minutes. Carefully remove the leaves and place on a plate to cool.
  2. Place another pot over medium high heat. Add the rice, vegetable stock, and salt if using, and bring to a boil. Reduce the heat to low, cover, and cook until all of the liquid is absorbed, approximately 10 minutes. Remove from the heat and allow it to continue to cook for another 5 minutes or so.
  3. Meanwhile, place a large sauté pan over medium high heat. Add the oil, onion, and garlic, and cook for 2 minutes, stirring constantly. Add the tempeh and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the remaining filling ingredients and cook for 5 minutes, stirring frequently, and adding small amounts of water if necessary to prevent sticking. Remove from the heat.
  4. When the rice is done cooking, add to the sauté pan and mix well.
  5. Place the sauce ingredients in a small bowl and mix well. Place 1/4 of the sauce in a well-oiled 8 x 8-inch casserole dish.
  6. Create your cabbage rolls by placing a small amount of filling at the center of each cabbage leaf, towards the bottom. Fold in the sides and roll tightly away from you. Place in the casserole dish. Top with the remaining sauce. Cover and bake for 10 minutes.

Mark Reinfeld is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society's Summerfest. He has offered consulting services for clients such as Google, Whole Foods, and Bon Appetit Management. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua'i."

Easy Sweet and Sour Brisket

By: 
Tina Wasserman

It doesn’t get much easier than this, and, if you have sealed your heavy duty foil tightly, your pan won’t get dirty and can go right back into the cabinet after cooking!

This is delicious with potato kugel or oven-roasted new potatoes.

Ingredients: 
1 brisket 5-8 pounds
1 12-ounce jar of apricot preserves
1 envelope of dried onion soup mix
Directions: 
  1. Place a large piece of extra wide heavy duty foil shiny side up in a roasting pan.
  2. Sprinkle half the contents of the onion soup on the foil.
  3. Place ½ of the jar of apricot preserves over the soup mixture.
  4. Place the meat fat side up (if there is a fat side) in the pan over the preserves and soup.
  5. Sprinkle the remaining soup over the meat, and dot with the remaining preserves being careful that the spoon for the preserves NEVER touches the meat.
  6. Bring the long sides of the foil together and make 3 or 4 folds to seal close to but not tight on the meat.
  7. At either end, fold up 2 times, fold the points in like you would wrapping a present, and then fold across the end 2 more times to seal the end. Repeat on the other side.
  8. Place in a 300F oven and roast for 3-4 hours depending on the thickness of the meat.
  9. If you have folded the foil correctly, you can lift up the foil envelope and the pan will be clean.
  10. Carefully open a corner of the foil and pour the gravy into a container. Chill the meat in the foil until it is cold. Freeze for later use, or slice the cold meat on a slight diagonal against the grain and place in a 13×9 Pyrex pan.
  11. When ready to serve, skim the fat off the gravy, pour the gravy over the meat, cover with plastic wrap and microwave on high for 5 or 6 minutes until everything is nice and hot. Serve from the Pyrex or transfer onto a serving plate.

Mustard Battered Chicken

By: 
Yarell Deron Thomas
Ingredients: 
2 cups flour
1 tablespoon salt (I use garlic salt)
1 tablespoon onion powder
1 tablespoon pepper
1 tablespoon garlic powder
3 tablespoons mustard (I use honey mustard)
1/2 cup water
2 tablespoons baking powder
3 chicken breasts
oil for frying
Directions: 
  1. In a large bowl mix together the flour, salt, onion powder, garlic powder, and pepper.
  2. In a medium sized bowl mix together the mustard, water, and 1/3 cup of the flour mixture.
  3. Mix the baking powder into the flour mixture.
  4. Pat dry the chicken breasts and cut into strips.
  5. Use one hand to roll the chicken strip into the batter mixture and use the other hand to roll the battered chicken strip into the flour mixture.
  6. Place the finished strip on a cutting board (or aluminum foil/ parchment paper) and continue with the other strips.
  7. Heat oil to 375 degrees and fry in batches of 4 to 5 strips for 10 to 15 minutes (the internal temperature should be 165 degrees).
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