Need more Passover recipes? Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

A.M. Crunchies
(Makes about 5 cups)

¼ cup oil
¾ cup maple syrup
3 cups matzo farfel
½ cup coarsely chopped almonds
½ cup coarsely chopped pecans
½ cup raisins
¼ cup copped dates
½ teaspoon minced fresh ginger
¼ teaspoon ground cinnamon

In a heat resistant, microwave-safe bowl, combine oil and syrup. Microwave on HIGH for 2 minutes, stirring once, until boiling. Add farfel and nuts and mix well, so dry ingredients are coated.

Microwave on HIGH for 5 minutes, stirring twice. Mixture will be sticky when it comes out of the microwave. As it cools, it will become crisp.
Place mixture in a storage container and allow it to cool, stirring several times to break it up into pieces. Finally, stir in raisins, ginger, and cinnamon.

Note: Serve for breakfast or as a snack. You can store the crunchies for up to 2 weeks in an airtight container.

Pear and Apple Slaw
Serves 5-6

From Vegan Passover Recipes
By Chef Nancy Berkoff

1 pound (about 3 cups) fresh pears
½ cup (about 4 ounces) green or tart apple
2 Tablespoons lemon juice
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 Tablespoons oil
1 Tablespoon vinegar
½ teaspoon black pepper

Wash and dice pears and apples (don't peel) and toss with lemon juice. Add green and red cabbage and toss. In a cup, mix oil, vinegar, and pepper until combined. Toss with vegetables and fruit until well coated. Chill for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even better the second day.

Fresh Tomato Soup
Serves 4

From No Cholesterol Passover Recipes
By Debra Wasserman

1 large onion, chopped
5 small ripe tomatoes, chopped
1½ cups water
½ teaspoon fresh parsley, minced
Pepper and salt to taste

Combine all the ingredients in a large pot and cook over medium heat for 15 minutes and then cool. Place mixture in a blender cup and blend until creamy. Reheat soup and serve hot.

Indian-Style Potato Dish
Serves 6

From No Cholesterol Passover Recipes
By Debra Wasserman

4 cloves garlic, minced finely
2 teaspoons oil
1 large green pepper, chopped finely
¾ cup shredded coconut
3 large potatoes, scrubbed and diced
3 ripe tomatoes, chopped finely
Pepper and salt to taste
1½ cups water

Sauté garlic in oil over medium heat for ½ minute. Add pepper and coconut, and lower heat. Add potatoes, tomatoes, seasonings, and water. Bring to a boil and then lower heat and simmer for 40 minutes. Stir occasionally. Serve hot.

Russian Potato and Mushroom Croquettes
(Serves 5)

From The Lowfat Jewish Vegetarian Cookbook
By Debra Wasserman

1½ pounds potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
¼ pound mushrooms
1 teaspoon oil
1 Tablespoon water
Salt and pepper to taste
1 cup matzo meal
1 Tablespoon oil

Boil potatoes in water until tender. Drain and mash potatoes. In a separate pan sauté onion and mushrooms in oil and water over medium-high heat for 3 minutes. Mix the mashed potatoes, sautéed onion and mushrooms, seasonings, and matzo meal together in a large bowl. Form 10 burgers. Heat oil in a large frying pan over medium-high heat. Fry burgers for 8 minutes, flip over and continue frying for another 8 minutes. Serve two burgers per person.

Traditionally, hamentashen are served during the Jewish holiday of Purim. This cookie is usually prepared with eggs; however, here’s a vegan version which you can find in VRG’s The Lowfat Jewish Vegetarian Cookbook!

Hamentashen
Serves 15

1½ cups unbleached white flour
1½ cups whole wheat pastry flour
1½ teaspoons baking powder
1/3 cup oil
2/3 cup water
½ cup applesauce
3 Tablespoons orange juice
5 Tablespoons prune or poppy seed filling (found in the baking or Kosher section of
supermarkets)

Preheat oven to 350 degrees.

Mix all the ingredients, except filling, together in a large bowl. Knead dough for
a few minutes. Separate into 3 balls. Cover balls of dough with a slightly damp towel
and refrigerate dough for about 3 hours. Remove dough from refrigerator and roll balls
of dough out to 1/8-inch thickness. Cut out approximately fifteen 4-inch rounds. Place
1 teaspoon prune or poppy seed filling in center. Form a triangle out of the dough by
folding in edges but still leaving some space in the middle of the dough for the filling to
remain mostly uncovered.

Bake at 350 degrees for 30 minutes until dough is brown. Serve.

Note: If you are unable to purchase prune or poppy seed filling in your local supermarket, simply purée a few prunes with a little fruit juice.

Need vegan recipes for Passover? Right now we are offering a special:

Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must-have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

Passover begins April 6 and ends April 14.

For ordering call (410)366-8343, send your check to VRG at P.O. Box
1463, Baltimore, Maryland 21203, or go to:
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=26

Need vegan recipes for Passover? Right now we’re offering a special!

Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

Makes a great gift!

Passover begins April 6 and ends April 14.

For ordering call (410)366-8343, send your check to VRG at P.O. Box
1463, Baltimore, Maryland 21203, or go to:
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=26

Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

Passover begins April 6 and ends April 14.

For ordering call (410)366-8343, send your check to VRG at P.O. Box
1463, Baltimore, Maryland 21203, or go to:
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=26

Need vegan recipes for Passover?

Right now we’re offering a special: get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $12 and free shipping!

Click here to order, or call us at 410-366-8343, Mon-Fri 9-5.

No Cholesterol Passover Recipes is a must for every home that wants to celebrate a healthy and ethical Passover. Enjoy eggless blintzes, dairyless carrot cream soup, festive macaroons, apple latkes, sweet and sour cabbage, knishes, vegetarian chopped “liver,” no oil lemon dressing, eggless matzo meal pancakes, and much more.

Dishes included in No Cholesterol Passover Recipes have also been featured in The Washington Post, Jewish World, and many other publications.

In Vegan Passover Recipes, Chef Nancy Berkoff, EdD, RD provides the basics: Vegetable stock without chicken fat or added sodium, Savory Spaghetti Sauce, Zucchini/Potato Kugel, and Sweet and Sour Stuffed Cabbage (a new spin on an oldie, but goody).

Looking for spicier dishes? Try Minted Carrots with Chilies, Moroccan Roasted Eggplant and Pepper Salad, Spinach and Okra Stew, and Coconut Curry over Greens, and much more.

Need vegan recipes for Passover?

Right now we’re offering a special: get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $12 and free shipping!

Click here to order, or call us at 410-366-8343, Mon-Fri 9-5.

No Cholesterol Passover Recipes is a must for every home that wants to celebrate a healthy and ethical Passover. Enjoy eggless blintzes, dairyless carrot cream soup, festive macaroons, apple latkes, sweet and sour cabbage, knishes, vegetarian chopped “liver,” no oil lemon dressing, eggless matzo meal pancakes, and much more.

Dishes included in No Cholesterol Passover Recipes have also been featured in The Washington Post, Jewish World, and many other publications.

In Vegan Passover Recipes, Chef Nancy Berkoff, EdD, RD provides the basics: Vegetable stock without chicken fat or added sodium, Savory Spaghetti Sauce, Zucchini/Potato Kugel, and Sweet and Sour Stuffed Cabbage (a new spin on an oldie, but goody).

Looking for spicier dishes? Try Minted Carrots with Chilies, Moroccan Roasted Eggplant and Pepper Salad, Spinach and Okra Stew, and Coconut Curry over Greens, and much more.