Jewish Holidays

Here is a meal for the Jewish Holidays from the new edition of American Wholefoods Cuisine: 1300 Meatless Recipes from Short Order to Gourmet – the “vegetarian Joy of Cooking.”

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Eggplant Caviar

 

Of Russian derivation, eggplant caviar should be served very cold. It can be made well in advance and will keep up to 2 weeks with refrigeration.

1 pound eggplant
½ cup finely chopped onion
½ cup finely chopped tomato
1 teaspoon salt
Pepper
2 tablespoons lemon juice
2 tablespoons olive oil

Make an inch-long slit in eggplant to release steam and cook by baking in a 350o oven. Or, cut into cubes and steam until tender.

When cooked eggplant is cool enough to handle, peel and chop very fine. You should have about 1½ cups.

Combine eggplant with remaining ingredients and chill.

Serves 8

 

 

Matzo Balls

 

Everyone household has its favorite matzo ball recipe. What distinguishes this from all others is that it is made with whole wheat matzo. Serve in your favorite vegetable broth or in the Tamari Broth below.

4 whole wheat matzos
2 eggs
1 tablespoons oil
½ teaspoon salt
6 tablespoons seltzer or plain water

Crush the matzos into fine crumbs in the blender, processor, or with a rolling pin. You should have 1 cup crumbs.

Beat eggs with oil and salt. Stir in crumbs. Add seltzer and mix to a smooth batter. Chill for 30 minutes or longer.

To cook, bring 3 quarts of water to a boil in a wide 5-quart pot. Add 1 teaspoon salt. Shape chilled dough into 1-inch balls using a light hand. Drop into simmering water. When they rise, cover and simmer for 30 minutes. Drain.

To serve, place in bowls and cover with hot soup. If matzo balls have cooled down before they are served, place them in the soup pot and reheat for a few minutes.

Makes 12-14 matzo balls; 4-6 servings

 

 

Tamari Broth with Greens

 

8 scallions, minced
1 tablespoon oil
4 cups water
4 outer leaves romaine lettuce, coarsely shredded
½ cup soy sauce
½ teaspoon salt

Cook scallions in oil for 1 minute to soften. Add water and bring to boil. Add lettuce and simmer for 10 minutes. Add soy sauce and salt.

Serves 4

 

 

Matzo Lasagna

 

2 medium onions, thinly sliced
6 whole wheat matzos
3 cups cottage cheese
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 medium tomatoes, sliced, or 2 cups canned, drained tomatoes
½ teaspoon salt
Pepper
1½ cups tomato juice

Preheat oven to 350o F.

Place half the onion slices in a shallow 2-quart baking dish generously greased with oil. Cover with two of the matzos, broken into pieces if necessary. Top with 1½ cups cottage cheese, ½ cup mozzarella, ¼ cup cheddar, and half the tomatoes. Season with half the salt and pepper.

Top with two more matzos, remaining onion, cottage cheese, shredded cheeses, tomatoes and seasoning. Pour juice evenly over top. Cover and bake for 20 minutes.

Uncover, sprinkle with additional cheese if desired, and bake 10 minutes longer. Let sit at room temperature for 10 minutes before serving.

Serves 4 to 6

 

 

Sweet Ginger Carrots with Raisins

 

1 pound carrots, diced (about 3 cups)
1/8 teaspoon salt
1 teaspoon honey
¼ cup raisins
¼ teaspoon ground ginger
¼ cup water

Combine all ingredients in a 1-quart pot. Bring to a boil, cover and simmer over low heat until just tender, about 15 minutes.

Serves 4

 

 

Orange-Section Salad

 

The inclusion of some bitter greens makes this especially appropriate for the Passover table.

6 cups torn greens (preferably romaine with a little escarole or some other dark, bitter green)
2 oranges, peeled and sectioned
thin slices sweet Spanish or red Bermuda onion
3 tablespoons fresh orange juice
2 tablespoons wine vinegar
6 tablespoons oil
1/8 teaspoon salt
½ teaspoon minced orange rind

Combine beans, oranges and onion in a salad bowl. Combine remaining ingredients to create the dressing. Toss dressing with salad just before serving.

Serves 4

 

 

Coconut Kisses

 

2 egg whites
¼ cup honey
¼ teaspoon almond extract
½ cup finely ground sunflower seeds
1 cup shredded, unsweetened coconut

Preheat oven to 375o F.

Beat egg whites until stiff. Gradually beat in honey. Whites will soften slightly. Fold in remaining ingredients.

Drop by rounded teaspoonfuls onto a baking sheet covered with unglazed paper, such a brown grocery bags.

Bake for 12 to 15 minutes, until nicely colored. Remove from oven, let stand a minute or two to set, then remove with a spatula and cool completely on a rack.

Makes 6 dozen kisses

 

 

Almond Sponge Torte

 

A light, flourless nut cake.

2 eggs, separated
3 tablespoons honey
1 tablespoon maple syrup
½ cup almonds, ground to a meal
½ tablespoon lemon juice
pinch salt

Preheat oven to 350o F.

Beat egg yolks until thick. Gradually beat in honey and maple syrup. Stir in almond meal and lemon juice.

Beat whites in a separate bowl until stiff, adding a pinch of salt when they become foamy. Fold in egg yolk mixture. Spread in a greased, floured 8-inch layer cake pan.

Bake for about 20 minutes, until puffed and brown. Turn off oven, leave door open and let sit for 10 minutes. When cake has settled, remove from pan and cool.

Makes one 8-inch round; serves 6

 

Recipes from the Nikki & David Goldbeck’s American Wholefoods Cuisine ©