Add an additional quarter cup oil, flip the eggplant and fry until the other side is golden brown, about 6 minutes more. The two non-vegan seder plate items are the shank bone and the hard-boiled egg. Before we sat down to a retelling of the Jews’ exodus from slavery in Egypt, my mother, Stephanie, would free herself from stress by preparing a series of smart sides that could be prepped almost entirely in advance, then finished with a few easy flourishes.

We simplified their original stuffed matzo balls by stirring the flavorful chard mixture right into the batter. Cut the roasted lemons in half and squeeze their juice into the broth, then add the rinds to the pan. Once they float, cover and simmer until the balls puff up, 35 to 40 minutes.

Mock Chopped Liver. Drop them into the simmering broth. © 2020 My Jewish Learning All Rights Reserved.

Stir in the lime juice, then transfer to an airtight container and refrigerate until ready to serve. Once the fat begins to shimmer, add the leek whites, garlic, allspice and a half teaspoon salt. Pour the warm ganache over the center of the cake. They should be wedged together. Using a spatula, gently spread it out to the edges, letting it drip evenly down the sides. Smooth the sides and decoratively swirl the top, if desired. To my vegan readers who often request Passover recipe options, I hope you find this selection of recipes helpful in your menu planning! If you’re feeling ambitious, you can do as the pros do: Roll the matzo balls and cook the chard mixture, chill them separately, then poke a teaspoon of filling inside each ball before reclosing and cooking. Fill a large bowl with ice water. Seder, the ceremonial meal that family and friends share on the first and second nights of Passover, can present a challenge to vegetarian cooks. Note that my family does not consider quinoa or spices like cumin and coriander to be kitniyot, so they may appear here. Bring to a boil over high heat and boil for 3 minutes.

Central to the Passover observation is the Seder plate, a round dish with designated spots for the symbolic foods to be sampled during the reading of the Haggadah. Add the garlic and paprika and sprinkle with salt. Halve each eggplant crosswise, then stand each half on one end and cut each into 8 wedges, for 32 pieces total. Donate Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes.Last-Minute Recipes for Your Passover Seder and you’ll receive a series of helpful, informative, and beautiful emails that will help youTurkish Eggplant and Cheese Casserole from Poppy and Prune Or what if (God forbid) you just don’t want to eat heavy meat meals two nights in a row, and want to make a healthier choice for your body and the environment?Mashed Potato, Kale and Feta Pancakes from Ronnie FeinThis go-to chicken recipe, with a glossy and delicious sauce, is perfect for Rosh Hashanah or Shabbat.Radishes with Herbed Salt and Olive Oil from EpicuriousA friend recently reached out because she decided to slowly introduce meat back into her diet after being a vegetarian for ...Ever since I was a little girl I have had a love affair with horseradish. Cover with plastic wrap, transfer to the refrigerator and chill completely, at least 4 hours and up to 5 days.Fresh radish slices add crunch to baby artichokes slow-cooked in olive oil and herbs.5 Using a slotted spoon, scoop out the artichokes and arrange on a serving platter. These vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring — very fitting, as the holiday has connotations of renewal and rebirth. Cool completely on the base on a wire rack.Make ahead: The chilled frosted cake can be loosely covered with plastic wrap and refrigerated for up to 2 days.6 While the lemons roast, combine the shallots, bay leaves, cinnamon stick, remaining 4 quarts stock and reserved leek greens in a large, wide saucepot or Dutch oven and bring to a simmer over high heat. Stir in the mint and 2 teaspoons salt. Well, what if you’re a vegetarian?

Chefs Or Amsalam and Alexander Phaneuf of cult hummus joint Hasiba serve a must-order marinated eggplant that you can now make at home. The matzo ball mixture can be covered and refrigerated for up to 8 hours.4 Cool the cake on a wire rack for 10 minutes. Sprinkle with the marash pepper and Maldon salt to taste.For an additional flourish, you can serve slices with whipped coconut cream. Pour in 1¾ cups olive oil, adding any additional if needed to completely cover artichokes. Reduce the heat to medium-low and cook until the eggplant softens but is not mushy, about 5 minutes.

Reduce the heat to low, cover and simmer until tender, about 15 minutes.7 Strain the broth through a fine-mesh sieve, discarding the solids, and return to the saucepot. Taste and add more salt if desired.

Drain for 2 to 4 hours.

Line the bottom with parchment paper and grease the parchment.6 When ready to serve, remove the eggplant from the refrigerator and let come to room temperature. Considered a kind of second Jewish new year, it’s only fitting that the table be filled with dishes that shine bright thanks to a garden’s worth of shoots, leaves, herbs and spices.