Vegan Passover Recipes


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By Chef Nancy Berkoff, EdD, RD
ISBN 0-931411-25-4
48 pages

Nancy 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

In a rush like your ancestors leaving Egypt? Nancy's microwave recipes feature Pizza for Pesach, Vegetarian Kishka, A.M. Crunchies, plus more. . .

All recipes are vegetarian and parve.

Sample Recipe

Onion and Apple Soup

(Makes 6 one-cup servings)

Combine all these wonderful flavors in one bowl.

  • Vegetable oil spray
  • 2 cups sliced onions
  • 1 teaspoon white pepper
  • 1/4 cup diced celery
  • 1 bay leaf
  • 1 quart vegetable stock
  • 1/2 cup white wine (optional)
  • 1 pound green or tart apples, peeled, cored, and thinly sliced
  • 1 cup white potato, peeled, boiled, and mashed (or 1 cup leftover mashed potatoes)

Heat a large pot and spray with oil. Add onions, pepper, and celery, and cook over medium heat, stirring, until soft, about 8 minutes. Add bay leaf, stock, and wine. Cover pot and allow soup to simmer for 20 minutes.

While soup is simmering, heat a medium frying pan and spray with oil. add apples and sauté until very tender, about 3 minutes. Add apples to soup and stir. Stir in potato and mix until smooth and "creamy." Allow soup to heat for 10 minutes before serving.

Note: If available, stir in 2 teaspoons kosher for Passover curry powder 5 minutes before removing from stove to make a curried soup.

Table of Contents

  • Introduction
  • Soups and Salads
  • Side Dishes and Sauces
  • Entrées
  • Desserts
  • Microwave Dishes
  • Resources from The Vegetarian Resource Group

  • Model: vegan_passover

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