Comments on: A Vegetarian Passover: Not so Scary After All

By: Liz Lawler

Liz Lawler — Sat, 04 Apr 2009 01:54:45 +0000

Four different deserts! That does make for a happy, well fed household. Thanks for the suggestions, the knish sounds really great!

By: Arthur

Arthur — Fri, 03 Apr 2009 03:01:27 +0000

As a vegetarian for several decades, my Seders have been “veg” for a long time. We have no problem finding enough dishes to serve, more like what do we cut out so we don’t have too much to offer. And there’s very little potato (one dish this year–potato knish w/ grilled fennel, shallot, and 5spokes Cheddar filling, with a fresh chestnut gravy). We concentrate on veggies–roasted, grilled w/ a homemade avocado mayonnaise; roasted tomato slices topped w/ spinach/cheese topping; broccoli pie; salad of fresh local greens; veggie matzoh ball soup; and at least four desserts. Add in some nice Kosher wine and about 16 guests (many non Jewish people) and we have a full, well fed, happy houseful. That’s what’s it’s all about!

By: Jessica

Jessica — Thu, 02 Apr 2009 23:19:40 +0000

I’m not a vegetarian, but I try to stay away from meat and poultry as much as possible and your post will help to make my Passover a little less tasteless. Thanks!

By: Liz Lawler

Liz Lawler — Tue, 31 Mar 2009 01:16:32 +0000

Hi Eli!
Yes, indeed: http://www.kashrut.com/Passover/Quinoa/
enjoy.

By: Eli

Eli — Mon, 30 Mar 2009 23:52:05 +0000

is amaranth kosher for passover? that would make me very happy…

By: Liz Lawler

Liz Lawler — Mon, 30 Mar 2009 20:38:11 +0000

Hi Susan,
Well, some people think that eating quinao is a bit of a cheat, though it really is technically on the up and up. Also, there is a risk of other “grains” being accidentally mixed in with the package of quinoa. So make sure to buy only the stuff that is certified Kosher for Passover. I’m sticking by it, since I can only eat so many potatoes….

By: Susan Bodnar

Susan Bodnar — Mon, 30 Mar 2009 18:35:39 +0000

Cooking vegetarian always poses challenges but especially so at holiday time. I really like the suggestion of using side dishes as a canvas! Its a very vivid image of how to conceive of vegetarian meals outside the structure of meat,starch and vegetables. Question: why is quinoa controversial?

By: Liz Lawler

Liz Lawler — Mon, 30 Mar 2009 16:08:03 +0000

Thanks Adam! I love Harissa with an unholy passion. It’s great with eggs, and dilutes nicely with things like mayo or sour cream. I’ll definitely track that brand down.

By: Adam Jackson, Editor-in-Chief

Adam Jackson, Editor-in-Chief — Mon, 30 Mar 2009 15:54:43 +0000

I’m feeling really inspired by these suggestions: they also sound great for people who do eat meat but who would tire of a mainly carnivorous diet during Passover.

Readers might also be interested in this: Fairway market in New York sells kosher for Passover Harissa: the hot, thick, chili condiment from North Africa. Note that it doesn’t say on the website that this brand is kosher for Passover, but we buy it year round and it always has a sticker covering the jar lid noting that it *is* kosher for Passover.

It’s excellent for adding to soups, sauces, savoury dishes and for spooning on top of otherwise bland foods to pep them up.

It’s called “Riche Harissa North African Hotter Condiment – (230 gr)” on their website, but a search for harissa alone will bring it up.

It’s also available in store, at least on 74th street. But ordering online means you can stock up and make sure you have it to hand. (Minimum online order of $20.) I’d expect, but I’m not sure if, they deliver outside NYC — call and ask.

http://www.fairwaymarket.com