A Vegan Passover-Recipes for Healthy High Holidays

Greetings friends,

High holidays leaving you in a bind as to what to make that can be tasty, healthy AND chametz free? Well, I am here to share some wonderful holiday recipes with you. At the local temple here in Miami, the Rabbi and her husband are both vegan! The Rabbi’s husband taught a vegan Passover cooking class today and I honestly would make these recipes every other day of the year! Honestly, who needs leavened food? Really! 🙂 Please enjoy these recipes in good health and happiness and I wish you all a beautiful Passover.

Stuffed Portabella Mushrooms:

4 large bella mushrooms, stems removed

1 cup cashew nuts ground

1 cup mixed seeds of choice (sesame, sunflower, pumpkin, etc), ground

1 onion chopped

2 tb olive oil (or coconut oil)

Salt and pepper to taste

Clean mushroom and brush with olive oil (or coconut oil) and sprinkle w/ salt and pepper. Broil for about 5 min (give or take). Saute onion for about 5 min and then add all other ingredients and saute for another 5 min. Stuff mushroom with filling mixture and bake for 20 min on 350.

Sweet Potato Burger:

2 large sweet potatoes

1 cup each pecans and walnuts ground

1 cup rice flour or mezzo meal

2 tbsp coconut oil

1 onion

Salt and pepper to taste

Water as needed

Bake potatoes or cut into small chunks and boil for 15 min. Saute onion in oil for 5 min and add rest of ingredients and saute for 5 more min. Form into burger patty and either saute burger in oil for 3 min on each side or bake for 20 min on 350.

Moc Chopped Liver:

1/2 lb brown lentils

1 large onion, chopped

olive oil

1 cup chopped walnuts

Salt

Put lentils in pot, cover w/ water and simmer for 45 min, keeping lentils moist but not w/ extra water. All water should be absorbed by the 45 min. Meanwhile, dice onion and sautee until golden and tender. When lentils are done, put lentils, onion and walnuts in food processor and puree until slightly coarse. Salt to taste and chill at least 2 hrs. Serve on matzoh rounds or on lettuce leaves.

And for dessert…CHOCOLATE PIE!

Crust:

1/2 cup raw walnuts

1/2 cup raw sunflower seeds

3/4 cup dried apricots

2-3 chopped Medjool dates

1/4 cup raw agave or raw honey

1-2 tsp ground flax meal

Filling:

1/2 cup almond milk

2 bananas

2 avocados

3 tbsp raw cacao powder

2 tbsp raw nut butter of choice (almond, macadamia, cashew)

1 tsp raw vanilla powder

1/4 cup agave

4-5 dashes sea salt

1 cup vegan chocolate melted w/ 2 tbsp coconut oil

2 tbs agar agar (vegan gelatin-Whole Foods carries)

Place the first 4 ingredients in a food processor until it becomes moist and mealy. While processor is on slowely add agave or honey until mixture forms a ball shape. Place the crust into a pie dish and form a pie crust. Sprinkle w/ flax meal and press with wax paper to make it a bit easier.

For filling: heat the milk and add agar agar and cook on low for about 5 min. Mix all ingredients in a VitaMix or food processor until a creamy smooth texture. Fill it into the raw pie crust. Freeze for 20 min before eating to help keep its shape.

Chag Kasher V’Same’ach!

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