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Vegan

Sweet Matzah Brei with Cardamom Cashew Crème and Berries

By: 
Chef Mark Reinfeld

This vegan version of the Passover staple uses ground flax seeds to replace the eggs traditionally used in matzah brei. Ours is served with a decadent cardamom scented sweet vegan crème, using soaked raw cashews for the base.

Ingredients: 
CARDAMOM CASHEW CRÈME:
1 cup raw cashews
¾ cup water
¼ cup sugar or desired sweetener to taste
¼ teaspoon ground cardamom
Pinch sea salt
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MATZAH BREI:
3 tablespoons ground flax seeds or chia seeds
¾ cup water
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
2-3 tablespoons coconut oil or vegan butter
5 matzahs
3 tablespoons sugar or desired sweetener to taste
Pinch sea salt
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GARNISH:
Fresh berries
Mint leaves
Directions: 

Prepare the Cashew Crème

  • Place the cashews in a bowl with ample water to cover. Allow to sit for 30 minutes up to a few hours. Drain, and rinse well.
  • Transfer to a blender with the remaining ingredients including the ¾ cup water and blend until creamy. Add more water if necessary to reach desired creaminess. While the cashews are soaking, prepare the matzah brei.

Prepare the Matzah Brei

  • Place the flax seeds, water, cinnamon, and cardamom in a small bowl and whisk well. Allow to sit for 10 minutes, stirring occasionally.
  • Run the matzah under warm water until just soft. Be careful not to over soak. Crumble into a bowl into small pieces (¼ to ½ inch is ok).  Add the sugar and pinch of salt, and mix well
  • Place a large sauté pan over medium high heat. Add the oil. Transfer the matzah mixture evenly to the pan. Allow to cook for 5 minutes, stirring frequently.
  • Add the the soaked flax seed mixture and mix well so that it is evenly dispersed through the matzah. Flatten with a spatula so that one large ‘pancake’ is formed, approximately ¼ inch thick.
  • Allow to cook for 3 minutes.
  • Using a spatula, divide the pancake into four equal pieces, flip each piece and cook for 5 minutes, or until it starts to brown. Be careful not to burn. Flip once again and cook for an additional  2 minutes.

To serve

  • Top with cashew crème, fresh berries and garnish with a mint leaf. You can also create a double-layered matzah brei and place cashew crème inbetween the two layers (see photo). 

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 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, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available. 

Parsley Pesto

By: 
Chef Mark Reinfeld

Serve a dollop atop my vegan Passover entrée, Matzah Encrusted Portobello Mushrooms with Roasted Asparagus.

Ingredients: 
1 cup chopped flat-leaf parsley
¼ cup fresh basil
¼ cup olive oil
¼ cup pine nuts
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
2 teaspoons red wine vinegar, optional
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch crushed red pepper flakes, optional
2-4 tablespoons water
Directions: 
  1. Place all of the ingredients except the water in a blender or food processor and blend well.
  2. Add small amounts of water if necessary to reach a creamy consistency. The size and strength of your blender will determine how much water will be required.

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 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, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available. 

Roasted Asparagus

By: 
Chef Mark Reinfeld

Serve on top of my vegan Passover entrée, Matzah Encrusted Portobello Mushrooms

Ingredients: 
1 bunch asparagus, tough bottoms trimmed
1 tablespoons olive oil
Pinch sea salt and ground black pepper
Pinch crushed red pepper flakes, optional
1 tablespoon freshly squeezed lemon juice
Directions: 
  1. Preheat the oven to 400°F. Place the asparagus on a small baking sheet. Drizzle with olive oil and top with salt, pepper, and crushed red pepper flakes, if using, and mix well.
  2. Place in the oven and cook for 20 minutes, or until just tender, depending on the size of the asparagus. Flip once or twice when cooking. Be sure not to overcook!

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 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, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available. 

Matzah Encrusted Portobello Mushrooms with Roasted Asparagus and Parsley Pesto

By: 
Chef Mark Reinfeld

Look no further for a kosher-for-Passover main course for your vegan guests. Serve family style or, if you wish, fan the Roasted Asparagus over the portobello mushroom and top with a dollop of Parsley Pesto.

Ingredients: 
MUSHROOMS:
4 large portobello mushrooms, stems removed
¼ cup water
2 tablespoons olive oil or additional water
1 tablespoon freshly squeezed lemon juice
Pinch sea salt and ground black pepper
..............................................................................
ALMOND BUTTER SPREAD:
¼ cup almond butter
¼ cup water
1 ½ tablespoons freshly squeezed lemon or lime juice
Pinch sea salt and ground black pepper
..............................................................................
MATZAH CRUST:
¾ cup crumbled matzah or matzah meal
1 ½ teaspoons minced fresh dill
½ teaspoon ground cumin
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch cayenne pepper
Olive oil or melted vegan butter for drizzling
Directions: 

Yield: 4 servings

  1. Preheat the oven to 400°F. Prepare the portobello mushrooms. Place the mushrooms gill side up and ¼ cup water in a small baking dish. Drizzle with olive oil and lemon juice and top with the salt and pepper. Place in the oven for 10 minutes. Flip mushrooms and bake for another 10 minutes. Remove from the oven and flip again so the gills are facing up.
  2. Meanwhile, place all of the almond butter spread ingredients in a small bowl and whisk well. Add more water if necessary to reach a thick, yet smooth and spreadable consistency.
  3. Place all of the matzah crust ingredients in a shallow bowl and mix well.
  4. Spread the almond butter mixture inside of the mushrooms. Place the mushrooms in the bowl with the matzah crust and cover the top of the mushroom completely with a coating of the crust. [Note: It is ok if the  crust does not stick to to the bottom of the mushroom.] Drizzle olive oil or melted vegan butter over the top to help the crust brown.
  5. Return the mushrooms to the baking dish, gill side up, and bake for 20 minutes. Serve warm.

How to Reheat for Another Meal

  • Heat oil in a sauté pan over medium high heat.
  • Add the mushrooms top up. Cook for 2 minutes.
  • Carefully flip and cook for an additional 3 minutes.

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 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, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available. 

Tri-Colored Sweet Potato Kugel

By: 
Chef Mark Reinfeld

This vegan version of kugel uses chia seeds or ground flax seeds to replace the eggs in traditional kugel. If you can find purple sweet potatoes, the color creates a wonderful contrast with orange, white, and yellow sweet potatoes. Serve with a vegan sour cream (recipe below) and garnish with fresh dill.

Ingredients: 
3 tablespoons chia seeds or ground flax seeds
½ cup water
4 medium sweet potatoes, peeled and grated (6 cups grated), and pressed in a strainer to remove any excess liquid (try purple, garnet, hannah, or your favorite varieties)
1 medium yellow onion, grated (3/4 cup grated)
3 tablespoons olive oil or coconut oil, optional
¼ cup potato starch or matzah meal
1 ½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper
Pinch crushed red pepper flakes, optional
Directions: 

For the kugel

  1. Preheat the oven to 400°F. Place the chia seeds and water in a small bowl and allow to sit for 10 minutes, stirring occasionally.
  2. Meanwhile, combine all of the other ingredients in a large bowl and mix well. Add the chia seed/water mixture to the large bowl and mix well.
  3. Transfer to a well-oiled 9- inch x 13-inch casserole dish and bake covered for 60 minutes. Remove the cover and bake for 30 minutes, or until the top is slightly crispy.

Homemade vegan sour cream

Combine ½ cup vegan mayonnaise with 2 teaspoons freshly squeezed lemon juice in a small bowl and whisk well.


Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 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, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available. 

Lemon Poppy Seed No-Bake Energy Bars

By: 
Chef Katie Simmons

Poppy seeds are frequently used in Purim confections. In Entree to Judaism: A Culinary Exploration of the Jewish Diaspora, ReformJudaism.org food editor Tina Wasserman explains that poppy seeds are symbolic of the many lots cast by Haman (in the story of Purim), and the promise God made to Abraham to spread his seed throughout the world – the very antithesis of the annihilation Haman planned. In Israel, many Purim foods are prepared with poppy seed in keeping with this promise. 

These no-bake bars are a delicious way to include some healthy snacks in your Purim goodie baskets. They combine almonds, dates, and whole grain oats with fresh lemon, shredded coconut, and poppy seeds. They're gluten-free, oil-free, and vegan. After Purim, they're great for pre-workout snacks!

Ingredients: 
1 cup almonds (4 ounces)
1 1/2 cups dried dates
1 teaspoon vanilla extract
1 lemon, zest (and juice from only half the lemon)
2 teaspoons poppy seeds
1 1/2 cups rolled oats
1/2 teaspoon salt
1 cup shredded coconut flakes, unsweetened
2-4 tablespoons water, as needed
Directions: 

Yield: 24 bars

To make the bars

  • In a food processor, combine the almonds and dates. Purée until well-chopped and starting to stick together. This might take a good 1-2 minutes, depending on the dryness of your dates.
  • Add the vanilla, lemon zest and juice, poppy seeds, oats, and salt. Purée until the mixture starts to come together. While the food processor is running, stream in 2 tablespoons of water. Remove the lid and feel the bar mix to check the consistency. (You want the mixture to be sticky and clump together.) If the mixture is too dry, place the lid back on and stream in water, 1 tablespoon at a time, until you reach this consistency. Note: I usually end up using about 4 tablespoons of water.
  •  Add the coconut flakes and purée just 2-3 seconds to incorporate.

To press and set your no-bake bars

  • Line a 9×9 square pan with plastic wrap. Place the bar mixture into the pan and use your fingers to press it all the way to the edges. Cover the top with another layer of plastic. Place another 9×9 pan on top and weigh it down with a couple of heavy cans.
  • Place the pans in a freezer for 1 hour.
  • When the bars have set, remove them from the pan.  Cut into 24 bars and enjoy!

Chef Katie Simmons' Tips

  • Unrefined: There’s no cane sugar, coconut sugar, maple syrup, or other type of refined sweetener in this recipe. Whole dates are used to provide natural sweetness. Dates are loaded with fiber, which helps your body regulate blood sugar and satiety better than any refined sweetener or syrup .
  • Truly Raw? Almonds sold in the US are pasteurized, for food safety reasons, meaning they aren’t truly “raw.”  You can swap them out for raw nuts like brazil nuts, macadamia, or cashews.
  • Maximize the Lemon Flavor: Use the zest of the entire lemon for maximum lemon flavor.  A microplane works best for removing the zest without getting any of the bitter parts of the peel.

    Classically-trained Chef Katie Simmons is a personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

Curried Indian Mung Beans and Rice

By: 
Chef Katie Simmons

Did you know that India's Jews come from four distinct groups and can trace their roots there back to ancient times? As in all Jewish communities around the world, Indian Jews translated their culinary tastes and the laws of kashrut to embrace the foods of the region.

The aromatic flavors of India come together in this easy, healthy version of Indian khichda.  Eaten together, mung beans and rice make this delicious dish a source of vegan protein and fiber.  

Ingredients: 
1/4 cup split yellow mung beans
2/3 cup brown basmati rice
2 teaspoons fenugreek seeds
1/8 teaspoon asafoetida
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon fresh minced ginger
2 bay leaves
3 cups water
1/4 cup fresh chopped cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions: 

Yield: 6 servings

  • Gather ingredients.
  • Rinse the mung beans under running water for about 30 seconds, until there is no foam coming from the beans.  Set aside. 
  • Place the fenugreek seeds in a medium pot. Turn the heat to medium, cover, and toast just 2-3 minutes, until slightly darker and aromatic. Add the rice, the remaining spices, and the fresh ginger. Cover and toast another 2-3 minutes, just until aromatic. When the rice begins to "pop" and darken, you're done toasting.
  • Add the mung beans, water and bay leaves. Cover, bring to a boil, and then reduce to a simmer.
  • Simmer about 25 minutes, until the rice and beans are tender.
  • Remove the lid and fluff. Let any excess moisture release through the steam.
  • Add the salt, pepper, and cilantro.
  • Garnish with extra cilantro and serve. 

Chef Katie Simmons' Tips

  • You may need to visit an Indian market to find some of these spices.  If you don't want to stock up on a big mix of spices, you can substitute with 2 tablespoons of a generic curry powder blend. 

Classically-trained Chef Katie Simmons is a personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

Indian Chickpea Stew

By: 
Chef Katie Simmons

Did you know that India's Jews come from four distinct groups and can trace their roots there back to ancient times? As in all Jewish communities around the world, Indian Jews translated their culinary tastes and the laws of kashrut to embrace the foods of the region.

In India, religion stipulates the vegetarian diet.  About 80% of the population in India is Hindu, abstaining from meat.  Hence, the focus of most dinner tables is a celebration of vegetables, lentils, and chickpeas. Nothing says Indian cuisine quite like the classic and aromatic chana masala (literally "chickpea spices").

This vegan, gluten- and oil-free version offers healthy, satisfying protein, and a warming, comforting blend of spices, including cumin, ginger, and turmeric. 

Ingredients: 
1 onion
1 tablespoon ground cumin
2 tablespoons fresh ginger, minced
3 cloves garlic
2-3 small green chilies, minced with seeds (Indian chili or serrano)
1 tablespoon ground coriander
1 teaspoon paprika (or Indian red chili powder)
1 teaspoon ground turmeric
Two 15-ounce cans chickpeas (garbanzo beans)
1 bunch cilantro, chopped
One 28-ounce can diced tomatoes
1 teaspoon garam masala
1/2 teaspoon salt
Directions: 

Yield: 8 cups

  • In a medium pot, combine the onion and cumin. Cover and cook over medium heat 5-7 minutes, until the onions are soft and the cumin becomes aromatic.  If the onions start to burn, reduce the heat and add a splash of water.
  • While the onions soften, make your spiced paste. In a food chopper, combine the ginger, garlic, green chili, coriander, paprika, and turmeric.  Roughly chop until you get a paste-like consistency.
  • Once the onions are soft, add the spiced paste to the pot. Sauté for 1-2 minutes, until you can smell the ginger and the heat of the green chilies.
  • Drain and rinse the chickpeas. Roughly chop the cilantro. Add the drained chickpeas, chopped cilantro, and canned tomatoes to the pot, along with 1/2 cup of water (you might want up to 1 cup for a thinner consistency). Increase the heat to medium-high and bring to a simmer. Then reduce the heat to medium-low and gently simmer for 10 minutes, until thick.
  • Remove from heat.  Stir in the garam masala and season with salt.
  • Serve immediately.

Chef Katie Simmons' Tips

  • If you can't easily find small green chilies, substitute serrano or jalapeño peppers. Because of their size, the equivalent of three small green chilies is one jalapeño pepper.
  • This recipe is freezer-friendly.

    Classically-trianed Chef Katie Simmons is a personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

Baked Stuffed Apples

By: 
Chef Katie Simmons

Fill your kitchen with the comforting aromas of fall. This healthy recipe is gluten-free, oil-free, sugar-free, and vegan. It easily adapts to a single serving or a huge batch, and kids love diving into their own individual apple.

Ingredients: 
8 small apples, any variety
3/4 cup thick-rolled oats
1/4 cup raisins
2 tablespoons pecan pieces
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 cup water
2 tablespoons apple cider vinegar
Directions: 
  • Preheat oven to 375°F. 

To prepare the apples

  • Use an apple corer to remove the cores and seeds from the apples.  Then, use a peeler to remove about 1/2-inch of the apple peel, around the top of the apple.  
  • Squeeze the apples into a square oven-safe baking dish.

To prepare the stuffing

  • In a small bowl, combine the oats, raisins, pecans, vanilla, cinnamon, ginger, and nutmeg. 
    Put about 2 tablespoons of the stuffing in each apple.  Sprinkle extra stuffing over the top.

To bake the apples

  • Pour the water and cider vinegar in the pan with the apples, so that the liquid comes up about an inch in the baking dish. 
  • Cover the pan with foil and bake for about 40 minutes. 
  • Remove the foil and bake for another 15-20 minutes, until the topping darkens.
  • Serve warm.

Chef Katie Simmons' Tips

  • Use any sweet, crisp apples for this recipe.  
  • You can make a double-batch of the "stuffing" mix and store extra in your freezer.  You'll be ready for this treat any time!

Chef Katie Simmons is a classically-trained personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

Roasted Pumpkin Parsnip Soup

By: 
Chef Katie Simmons

Nothing says fall quite like fresh pumpkin! Sweet parsnips and a touch of nutmeg round out the seasonal flavors, all roasted together for richness in this gluten-free, vegan soup. Make a batch of this fat-free, easy soup on the weekend and freeze extras. Serve with pumpernickel toast or a wild rice salad for a satisfying, healthy weeknight meal.

Ingredients: 
1 baking pumpkin (2.5 - 3 pounds)
2 medium parsnips
1/2 teaspoon nutmeg
3-4 cups water
1/2 teaspoon salt
Directions: 

Yield: 8 cups

  • Gather ingredients. Preheat oven to 425°F. 

To roast the vegetables 

  • Peel the parsnip and cut into 1/2-inch thick pieces. Cut the pumpkin in half along the equator. Use a big spoon to scoop out the seeds. You can roast the seeds and use as garnish on the soup. 
  • Sprinkle the nutmeg inside one of the pumpkin halves.
  • Place the parsnip in a baking dish. Place the pumpkin, cut-side-down, over the parsnips. Add 2 cups of water to the baking dish. Roast at 425°F for about 60 minutes. 
  • The pumpkin is ready when it collapses and is soft enough to scoop out the flesh. Remove from the oven and let cool slightly. 

To finish the soup

  • When the pumpkin is cool enough to handle, use a large spoon to scoop out the flesh. 
  • Place the pumpkin, parsnips, and any liquid from the pan into a blender. Add 1 1/2 cups of water and the salt.  Puree until smooth. 
  • You might need to add another 1/2 cup or so of water to reach a smooth, pourable consistency. Make sure it is hot water, to keep your soup hot.
  • Garnish with parsley, pumpkin seeds, or chives and serve. 

     

Chef Katie Simmons' Tips

You can use a variety of fall squash in this recipe. Acorn, Celebration, and Kaboucha would all taste great.


Classically-trained Chef Katie Simmons is a personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

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