PESACH Vegetarian Recipes

twokidstwo

Mon, Apr 11 2011, 1:58 pm

Scroll down this long list for recipes, I was not able to put in an attachment.
I have taken care to adapt recipes that I have found in books and on the internet – but please check for any errors and substitute where necessary.

I also have some cookie and cake recipes and will post these separately.

VEGETABLE KUGEL (From the JC)
SERVES 8-10 AS A SIDE DISH OR 5 AS MAIN DISH
500g carrots
280g courgettes
500g baking potatoes
4 eggs whisked together
1 onion -
20 grinds black pepper
150ml) sunflower oil
140g matzo meal or potato flour
1½ teasp salt

1. Peel all vegetables except courgettes. Grate and mix together
2. Whisk eggs till light and fluffy add to vegetables.
3. Add rest of ingredients
4. Pour into dish and smooth out. (dish size 10x8x2in deep / 11-12inch oval)
Bake 1 to 1¼ hours till golden. OVEN 180C.

If freezing – cook for approx half time until set, then defrost and cook. Keeps in fridge for 3 days.
I usually serve it with braised red cabbage

ROASTED BUTTERNUT SQUASH AND CORIANDER
1 butternut squash
I chopped garlic clove
1 sliced onion
1 teasp brown sugar
½ cup parve chicken stock
olive oil (or low cal spray)
Grated zest of ½ a lemon
2 tablespoons chopped (fresh) coriander

1. To prepare the squash, put it into a pan of boiling water and cook for a couple of minutes. Cool. Now it is much easier to peel!
2. Peel the squash and cut into cubes. Put into a roasting dish with a tablespoon of oil.
Oven temp 180C – for 30 mins, until cooked but not mushy.
3. While the squash is cooking, gently fry the onion until translucent then add the garlic and cook for a minute. Add the sugar, stock, lemon zest and coriander and cook for a couple of minutes. (please do not omit the zest or coriander as these bring out the flavour of the dish).
4. Pour the squash into the pan with the other ingredients, stir through ……. Now it is ready!

EASY CHEAP, LOW FAT OVEN CHIPS
1 baked potato
salt
low-cal spray

For this recipe you use a baked potato that you have previously cooked and allowed to cool (maybe from the previous day).
Cut the potato into thick chunks, and place onto a lightly greased oven tray. Spray with low-cal spray and a tiny amount of salt.
Bake in a preheated oven – 180C for about 10-15 mins.
The chips will be crisp and a lot better than the frozen ones that you have bought.

SPICED VEGETABLE STEW
3 tablespoon olive oil
2 small onions
2 crushed garlic cloves
1 level tablespoon paprika
700g sweet potato (peeled and cubed)
700g butternut squash (peeled and cut into chunks) *
125g okra
500g passata or tinned tomatoes
*easier to peel if you boil it whole for a few minutes

1. Cook onions and garlic.
2. Stir in paprika.
3.Add sweet potatoes, squash, tomatoes and 900ml water.
4. Season generously with salt and pepper.
5. Bring to boil and simmer for 20mins until tender.
The recipe says to cook the okra at the same time – but I prefer to wait until other veg is cooked. During the rest of the year, I add a can of cannelloni beans at the end

CHEESE, TOMATO AND POTATO BAKE
1 small can chopped tomatoes
1 tbl tomato puree
500g small potatoes
1 onion
olive oil
Salt, black pepper and sugar
1 teaspoon mixed herbs
100g grated Double Gloucester cheese

Peel and chop onion
Peel the potatoes and cut into small cubes.
Put 1 tablespoon of oil in a large frying pan, add onion and fry for a couple of minutes. Add the potatoes, stir to coat with the oil. Gently fry over a very low heat for 10 minutes taking care that the potatoes do not burn.
Mix the chopped tomatoes and puree with the herbs, ½ teaspoon of sugar, pinch of salt and pepper.
Grease the base of a shallow oven to table dish with olive oil. Add the potato and onion mixture seasoned with salt and pepper. Sprinkle with half the grated cheese. Pour chopped tomatoes over the top of this and then add the remaining cheese.
Bake in the oven (180c) for 30-40 minutes until the vegetables are cooked.

BUTTERNUT SQUASH CASSEROLE
2 tbl olive oil OR use low-cal spray
1 sliced red onion
2 cloves garlic, chopped
1 teaspoon cumin seeds
1 tablespoon paprika
225g sweet potato, cubed
550g butternut squash, cubed
1 red pepper, finely sliced
120ml kiddush wine
150ml vegetable stock
75g quinoa

1. In a large pan, cook the onion till soft (using your preferred oil)
2. Add the garlic, cumin, paprika, sweet potato, pepper and squash and stir to make sure all the spices coat the vegetables.
3. Add wine and stock. Cook for 10 mins.
4. Add quinoa and cook for 10-15 mins. Add more water if necessary. Season

MOROCCAN VEGETABLE STEW
(adapted from Bowl Food)
2 tablespoons olive oil
1 onion finely chopped
3 cloves garlic finely chopped
1 teaspoon ground ginger
2 teaspoons ground cumin
2 teaspoons ground cinnamon
½ finely chopped chilli (or use less)
400g can chopped tomatoes
½ cup (80g) raisins
400g butternut squash peeled and cut into 3cm cubes *
2 large zucchini (250g) cut into 2cm pieces
2 carrots cut into 2cm pieces

*easier to peel if you boil it whole for a few minutes

Heat olive oil in a large saucepan and add the onion until translucent. Add the garlic and all the spices. Cook 1 minute. Add the tomatoes, sultanas and butternut squash and cook for 10 mins. Then add the carrot – cook until nearly tender. Add the zucchini.
(I omit the ginger and chilli. To make it easier to peel the squash – boil whole for a few minutes first. I buy whatever size squash that I want and add as much carrot and zucchini as I want.)

BUTTERNUT SQUASH & POTATO WITH TOMATO SAUCE
1 large sweet potato
1 small butternut squash
1 baking potato

for sauce
1 onion
1 clove of garlic
tin of chopped tomatoes
1 tbp tomato puree
basil, oregano, seasonings, sugar
oil or low-cal spray

1. Peel sweet potato and butternut and cut into cubes.
2. Cut potato into cubes – but leave skin on.
3. Put into baking dish, lightly coat with oil. Bake at 180C for 20-30mins till cooked. Season
4. Meanwhile, prepare the tomato sauce: Chop the onion and garlic. Microwave for 4 mins. Add the tomatoes, puree, pinch of herbs, salt, pepper and ½ teasp sugar. Cook for 5 mins. Puree and taste.
5. Place cooked potato and squash in oven-proof dish and cover with tomato sauce. Bake for 15 mins. If using with a dairy meal, sprinkle cheese on top.
Serve as a side dish / a vegetarian alternative with green vegetables.

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QUINOA: this is not technically a grain; it is the seed of a leafy plant and is related to spinach and beet. Several kashrut authorities allow it
CUMIN: This is a spice. Some people consider this to be kitnyot. However, according to OU it is not.
CORIANDER: The recipes call for fresh coriander leaves. The ground spice might be kitnyot – it depends if it contains chomez grains (see hashkafah.com)
In ALL these cases, check with your Rabbi.

QUINOA WITH CARAMELISED CAULIFLOWER
large head or 2 small heads of cauliflower
100ml olive oil
1tsp chilli flakes (optional)
1 tsp cinnamon, salt and freshly ground black pepper
1 onion finely sliced
200g quinoa
1 tsp parve chicken stock
Zest and juice of an orange
If available, garnish with pomegranate seeds and toasted slivered almonds.

1 Pre-heat the oven to 180C/Gas 4. Toss the cauliflower in half the olive oil, the chilli, cinnamon and some salt and pepper and roast for 20-25 minutes until quite blackened. The black bits are sticky and caramelized and totally delicious.

2 Meanwhile bring a pan of salted water to the boil and add the quinoa and stock. Simmer for 15 minutes or until tender but still with a little bite to it. Drain and season while still warm (to allow all the flavours to be absorbed) with salt and pepper, olive oil and the orange zest and juice.
4 Toss all the ingredients together with lemon juice and serve at once, while still warm.

ROASTED MEDITERRANEAN VEGETABLES WITH QUINOA
1 aubergine
2 courgettes
1 red and yellow pepper
1 onion
handful of mushrooms (halved)
10-12 baby tomatoes
2 cloves of garlic
handful chopped fresh basil
handful of fresh coriander leaves
oil or low-spray oil
½ cup uncooked quinoa
parve chicken stock

1. Turn oven to 180C and grease oven dish.
2. Slice onion thinly; cut aubergine, courgette and peppers into small pieces, chop garlic and put everything into oven dish.
3. Add chopped herbs and season well. Lightly coat in a tablespoon of oil.
4. Roast in the oven for about 20 mins.
5. Toss the vegetables and add the mushrooms and tomatoes. Spray with oil. Cook for another 20 mins until cooked through.
6. Make up quinoa according to instructions – but add 1 teasp parve chicken stock to the cooking water.
7. Lightly toss the vegetables and quinoa together.
This can be reheated / put onto hotplate.

POTATO FLOUR MUFFINS
80g (½ cup) potato flour
1 tablespoon of melted butter
1 tablespoon grated parmesan
1 teaspoon sugar
3 teaspoons baking powder
2 eggs

Mix ingredients and put in warm greased muffin tins
(half-fill as they rise). Cook at 200C degrees for 10 mins

HONEY-ROASTED SWEET POTATOES WITH RED ONIONS
750g sweet potatoes , peeled and cut into 4-5cm cubes
2 red onions , peeled and cut into thick wedges
5 tbsp olive oil
1 tsp ground ginger
1 tsp ground cumin
½ chopped red chilli
½ orange, juiced
1 tbsp honey
a handful of coriander leaves, roughly chopped

1. Heat the oven to 190C/fan 170C/gas 5.
2. Put the sweet potatoes and onions in a single layer in a roasting tin. Scatter coriander over.
3. Whisk together the olive oil, ginger, cumin, chilli, orange juice and honey. Pour this mixture over the vegetables and toss to coat well. Season with salt and roast for about 30 minutes or until tender.

ROAST RATOUILLE (roasting improves the flavour)
1 aubergine (egg plant)
2 courgettes (zuchinni)
1 red and yellow pepper
handful of mushrooms (halved)
1 onion
1 clove of garlic
tin of chopped tomatoes
basil, oregano, seasonings, sugar
oil or low-cal spray

1. Turn oven to 180C and grease oven dish.
2. Cut aubergine, courgette and peppers into bit-size pieces and put into oven dish. Lightly coat in a tablespoon of oil.
3. Cook in the oven for 20 mins.
4. Meanwhile, prepare the tomato sauce: Chop the onion and garlic. Microwave for 4 mins. Add the tomatoes, pinch of herbs, salt, pepper and ½ teasp sugar. Cook for 5 mins. Puree and taste.
5. Take out the vegetables from the oven and turn over. Add mushrooms. Spray with oil. Cook 20 mins.
6. The vegetables will be nearly soft. Pour the tomato sauce over them and pop back into the oven till cooked. (Grate cheese on top if a dairy meal)

POTATO KUGEL
6 medium potatoes
3 eggs, beaten
1 onion
1/3 cup (potato) flour or matzo meal
1½ tsp salt
¼ pepper
4 tbsp oil
¼ baking powder

Preheat oven to 180C / 350F
1. Peel potatoes and grate.
2. Peel and grate onion.
3. Mix all ingredients together and place in a greased 9x9 inch baking dish.

Bake for at least 1 hour or until light and crisp.

SWEET POTATO AND CARROT PATTIES (adapted from Channel 4.com)
450g sweet potatoes, cut into cubes
225g carrots, cut into thin rounds
3-4 spring onions, sliced
salt, pepper
potato flour, for coating (optional)
4 tbsp fromage frais or yogurt
½ tsp curry powder (if available)

1. Cook the sweet potatoes and carrots until soft.
2. Preheat the grill to medium.
3. Mash sweet potatoes and carrots and add spring onions. Season. Shape the mixture into 12 balls of equal size, flatten into 6cm patties about 2cm high.
4. If they are very sticky, sprinkle both sides with flour and put on a baking sheet. Grill for 5 minutes on each side until warmed through and lightly browned.

If you can get the ingredients, mix together the yogurt and curry powder in a small bowl. Serve the patties warm with the sauce.

PESACH QUICHE FOR SLIMMERS
3-4 large leeks, sliced
1 large onion
110g cheddar
6 eggs
1 tsp parve chicken stock (or veg cube)
seasonings
Oil or spray

Preheat oven to 180C or Gas 4
1. Grease a flan dish
2. Cook leeks and onion until soft or microwave in a little water.
3. Put vegetables into dish, sprinkle cheese on top
4. Beat the eggs, add stick and season. Pour on top of the vegetables.
5. Bake for about 25-30 mins until browned and set.
You can make this with other vegetables

HONEY-BAKED BUTTERNUT SQUASH
1 butternut squash (500g approx)
1 tbsp olive oil
grated rind and juice of 1 lemon
2 tbsp clear honey
25g chopped walnuts

Oven 180C / 350F / Gas 3.
1. Place whole squash in pan of water, bring to boil and cook for 10 mins.
2. Cut in half length-ways, discard seeds. Place the halves with the cut side UP onto a baking sheet.
3. Mix lemon, oil, honey and walnuts together.
4. Drizzle over squash halves and put excess into hollow of squash.
5. Bake for 15 mins until tender.
Alternatively, instead of having the butternut squash in halves, you can cube it and pour the lemon-nut mix on top and bake.