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Vegan

Vegan Purim Pasta with Cabbage, Poppy Seeds & Pepitas

By: 
Lisa Dawn Angerame

Did you know that Queen Esther is thought to have been a vegan? Read more from the Los Angeles Times, then honor vegan Queen Esther by making this vegan pasta dish for Purim.

Ingredients: 
1 box quinoa spaghetti
1 medium onion
1/2 head green cabbage
Olive oil
Salt and freshly ground black pepper
1 cup cooked chickpeas
1 heaping teaspoon dried parsley
3 teaspoons poppy seeds
1/4 cup toasted pepitas (pumpkin seeds)
1/2 cup chickpea cooking water
1/2 cup pasta cooking water
Directions: 
  1. Preheat the oven to 350°F.
  2. Spread the pepitas on a baking sheet and toast for 10 minutes.
  3. Slice the onion into semi-circles and sauté in olive oil and salt.
  4. Slice the cabbage into long slices and add to the onions when they are translucent. Season with salt and pepper and cook on medium heat for 20 minutes.
  5. Prepare the pasta.
  6. Add the chickpeas, parsley and poppy seeds to the onion and cabbage mixture and mix to combine. Add the pepitas, reserving a handful for garnish.
  7. Scoop out 1/2 cup of pasta water and add it to the mixture, or add 1/2 cup chickpea cooking water.
  8. Add the pasta into the mix and toss well to combine.
  9. Garnish with pepitas and serve.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Chocolate Peanut Butter Matzah Squares

By: 
Lisa Dawn Angerame

These make for an amazing Passover treat! If peanuts don't conform to your Passover minhag (custom), try using almond butter in this recipe instead.

Ingredients: 
1 1/4 cup organic natural peanut butter (room temperature)
4 tablespoons Earth Balance (1/2 stick, softened)
1 cup vegan powdered sugar
1 cup of matzah meal (approx 3 sheets processed)
1 cup vegan chocolate chips
Directions: 
  1. Sift the powdered sugar.
  2. In a separate bowl, use a hand mixer to combine 1 cup peanut butter and the Earth Balance. (If too thick for mixer, use your hands).
  3. Add the powdered sugar in 1/2 a cup at a time. When thoroughly combined, add the matzah meal and 1/2 cup of the chocolate chips. Combine well.
  4. Lightly grease a 9x9 baking pan, and spoon in the mixture. Press it down firmly so it is even.
  5. Melt together the remaining 1/4 cup peanut butter and the remaining 1/2 cup chocolate chips. Pour it over the top and spread it out evenly. Place in the refrigerator to set (at least an hour).
  6. Cut into squares and serve.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Walnut Lentil Pate

By: 
Lisa Dawn Angerame

This Passover dish is simple to prepare. Serve as a hearty appetizer or use as side dish alongside the main course. Lentils are full of protein and the walnuts are full of Omega-3 fatty acids.

If lentils don't conform to your Passover minhag (custom), try using roasted, unsweetened chestnuts (not water chestnuts!), which can be found canned or frozen to create the desired consistency of this pâte.

Ingredients: 
2 large onions
1 cup of walnuts
1 cup brown lentils
Salt and freshly ground pepper to taste
Directions: 
  1. Preheat the oven to 350°.
  2. Place the walnuts on a baking sheet and toast them for 5 to 7 minutes.
  3. Place lentils in a pot with 2 cups of water. Bring to a boil, reduce heat and let simmer until the lentils are tender.
  4. Heat olive oil in a medium skillet and carmelize the onions. Take your time to do this, leave on medium heat and stir occasionally to bring out the sweetness of the onions.
  5. Combine the onions, lentils, and walnuts in the bowl of food processor. Add salt and pepper. Process until smooth, scraping down sides as needed. Taste and adjust seasoning.
  6. Store in refrigerator and bring to room temperature before serving.
  7. Serve with matzah and carrots for an appetizer or serve with your main course.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Sweet Potato Kugel

By: 
Lisa Dawn Angerame

The walnuts in this sweet kugel give it great texture, and the quinoa flakes add just the right amount of moisture. Peel, process, mix, bake. Done!

Ingredients: 
1 large sweet potato, peeled and grated
3 large carrots, peeled and grated
1 apple, peeled and grated
1 cup walnuts
1/2 cup golden raisins
1/2 cup matzah meal
1/2 cup quinoa flakes
1 cup water
1/4 cup vegan brown sugar
Salt
Directions: 
  1. Preheat the oven to 375°.
  2. Place the walnuts on a baking sheet and toast them for 5 to 7 minutes. When they are done, toss into the food processor and process until fine.
  3. Boil 1 cup of water and add it to the quinoa flakes. Let it sit for 3 to 4 minutes.
  4. Peel the sweet potatoes, carrots, and apples and place them in a food processor and process until fine.
  5. In a bowl, mix the sweet potatoes, carrots, apples, walnuts, raisins, matzah meal, quinoa flakes, brown sugar, and salt.
  6. Press into a baking dish (don't make it too thick) and crumble a pinch of brown sugar over the top.
  7. Bake at 375° for 45 minutes to an hour or until crisp on top and around the edges.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Matzah Balls

By: 
Lisa Dawn Angerame

The brilliance of this recipe is that you don't boil the matzah balls. You bake them! This way, they stay intact. The quinoa holds the mix together (and adds protein).

Ingredients: 
1 cup quinoa flakes
2 cups boiling water
One box (2 packets) matzah ball mix
1/4 cup light vegetable oil (like safflower)
Directions: 
  1. In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.
  2. Stir in both packets of matzah meal mix along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
  3. Just before baking, preheat the oven to 275º F.
  4. Roll the mixture into approximately 1-inch balls; don't pack them too firmly. Arrange on a parchment-lined baking sheet. Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until firm to the touch; don't let them brown.
  5. If making ahead of time, let the matzah balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzah balls per serving.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Matzah Brei

By: 
Lisa Dawn Angerame

What do you make the morning after the Passover seder? Matzah brei! I tried it with tofu two different ways, but it was just too much tofu. The quinoa flakes work great in matzah balls and just as great in this matzah brei. It tastes just like the matzah brei my Grandpa Abe made during Passover when we were little - lots of matzah, not so much brei!

Ingredients: 
1 1/2 sheets of matzo, crumbled (I use organic whole wheat matzo)
1/4 cup quinoa flakes
1 cup boiling water
Earth Balance natural buttery spread
Salt
Maple syrup
Directions: 
  1. Boil the water. In a bowl, mix the crumbled matzah and the quinoa flakes.
  2. Pour the hot water over the matzah and quinoa and let it sit for 3 to 4 minutes. It is ready when the water is absorbed.
  3. In a skillet, melt some Earth Balance and pour the matzah-quinoa mixture in.  Flatten it down and sprinkle with a pinch of salt.
  4. After a few minutes, scramble it to give all sides a chance to crisp up.
  5. Serve with a few pats of Earth Balance, a dash of salt, and maple syrup.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Latkes (Potato Pancakes)

By: 
Lisa Dawn Angerame

My mother's potato latkes are the best and she makes them vegan now. This recipe is based on one from her friend Roz, who says that the key is to make them ahead of time, freeze them, and then put them in the oven frozen. They come out great every time and are always the centerpiece of the party! Serve with homemade applesauce.

 

Ingredients: 
6 medium russet potatoes
1 medium onion
2 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
1/3 cup flour
1 teasspoon baking soda
1 teaspoon salt
Safflower oil
Directions: 
  1. Whip up the flax eggs and set aside.
  2. Peel the potatoes and place them and the onions into the food processor. Chop them as fine as possible.
  3. Pour into a strainer and press out as much of the water as possible.
  4. Mix the rest of the ingredients into the onions and potatoes.
  5. Fry up in safflower oil until golden brown on both sides. Drain on paper towels and then freeze.
  6. When ready to serve, bake in a 450° oven until hot.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Kasha Varnishkes

By: 
Lisa Dawn Angerame

Here is one of my favorite dishes from growing up It is so simple; it is just kasha (buckwheat groats), onions, farfalle, and salt and pepper.

Ingredients: 
1/2 cup kasha
1 cup water
1 onion
16 ounces farfalle
Olive oil
Salt
Freshly ground black pepper
Directions: 
  1. Boil 1 cup of water and add the kasha. Cover and simmer until all the water is absorbed. Set aside.
  2. Chop the onion and sauté in olive oil. Season well with salt and pepper.
  3. Cook the farfalle pasta.
  4. Add the kasha to the onions and season again.
  5. When the pasta is ready, drain it and add to the mixture. Toss with olive oil and more salt and pepper.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Hamantaschen

By: 
Lisa Dawn Angerame

Hamantaschen are traditional Purim cookies that represent Haman's hats. The cookies are slightly cakey and the sweet/tart flavor of the prune filling makes these irresistible. It takes some practice to get the ends to stay together. I found that pinching is not good enough; the edges have to fold over slightly.

 

Ingredients: 
2 cups organic prunes
1 cup water
2 1/4 cups flour
1/2 cup vegan cane sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 flax eggs (1flax egg = 1 tbsp ground flax + 3 tablespoons water)
1/2 cup sunflower oil
3 tablespoons warm water
Directions: 
  1. Bring the prunes and water to a boil. Let them sit with the cover of the pot on for a few minutes, and then puree using an immersion blender. Set aside. (There will be prune puree left over if you only make 2 dozen cookies.)
  2. Preheat oven to 375°.
  3. Line baking sheets with parchment paper.
  4. Make the flax eggs.
  5. Sift the flour into a mixing bowl. Add the sugar, baking powder, and salt and mix together. Add the flax eggs, oil and extra water (if necessary).
  6. Flour a clean surface and a rolling pin. Roll out the dough and use a 3" cookie cutter to cut out circles. Place them on the baking sheet, gather up the scraps and continue until done.
  7. Using a 1/2 teaspoon measure, drop the prune puree in the middle of each cookie. Pull the edges together and fold them into a triangle. Don't pinch...fold.
  8. Bake for 20 minutes.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Borscht

By: 
Lisa Dawn Angerame

This borscht recipe is really easy, and since it is served cold, you can make it ahead of time. The beets cook into a colorful soup for a festive addition to Jewish holiday meals.

Ingredients: 
8 small beets
1 large onion
1 lemon
3 tablespoons of vegan cane sugar
2 quarts of water
2 russet potatoes
Salt
Dill
Vegan sour cream (optional)
Directions: 
  1. Peel and chop the beets and the onion, and place them in a deep pot and cover with the water.
  2. Add the juice of 1/2 of the lemon, 1 tablespoon of sugar, and a dash of salt.
  3. Bring to a boil and simmer for about an hour (or until the beets are soft).
  4. Add the remaining sugar and the juice of the other half of the lemon. Taste and adjust salt.
  5. Using an immersion blender, process it a bit to break up the beets (not too long).
  6. Place in an airtight container and store in refrigerator.
  7. Peel and chop the potatoes. Boil in a separate pot until they are soft. Place in airtight container and store in refrigerator.
  8. To serve, place the potatoes in the soup and top with vegan sour cream and dill.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

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