Celebrate a Compassionate Vegan Passover with these
recipes from PETA.
For the carrots:
1 lb. baby carrots or chopped or sliced large carrots1/4 cup sugar
For the pudding:
1/2 cup matzo cake meal1/8 tsp. pepper1 tsp. paprika1/4 tsp. salt, heaping1 tsp. sugar1 small onion, grated1/4 cup oil1/2 cup water
Put the carrots in a small, oven-safe dutch oven or casserole dish. Sprinkle 1/4 cup sugar over the carrots, cover, and set aside for 3-4 hours on the counter or in the fridge overnight. Heat the covered dish on the stovetop over low heat for 15 minutes, until the carrots are slightly soft and there is some liquid in the bottom of the dish. While the carrots are cooking, mix the dry ingredients for the pudding in a separate bowl. Add the onion, oil, and water and mix well. Spread the pudding on top of the carrots, cover, and cook on the stovetop over medium-low heat, until the pudding sets. Bake, covered, at 350°F, until the pudding becomes brown around the edges, approximately 45 minutes to 1 hour.
Makes 5 servings
1 1/2 lbs. apples, cored and diced1-1 1/2 Tbsp. lemon juice1 tsp. lemon zest3 Tbsp. maple syrup1/2 lb. fresh dates, pitted1 tsp. sesame seedsLemon balm, mint, or lemon geranium leaves, to garnish
Cook the apples with the lemon juice, zest, and maple syrup until the fruit is soft. Add a little water if the mixture becomes dry. Let cool. In a blender, blend the dates and apples together until they are light and fluffy. Stir in the sesame seeds. Spoon the mousse into 4 dessert glasses and chill. Garnish with fresh lemon balm, mint, or lemon geranium leaves.
Makes 4 servings
Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).
3 Tbsp. oil1/2 lb. mushrooms, chopped1 small onion, chopped1 cup chopped walnutsPepper and salt, to taste1 Tbsp. water
Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread.
Makes 1 cup
6 small sweet potatoes, peeled and grated3 apples, peeled and grated1 cup raisins1 cup matzo meal2 tsp. cinnamon1 cup walnuts, chopped (optional)1 cup fruit juice or water
Mix ingredients together. Press into a baking dish and bake at 375ºF for 45 minutes, until crisp on top.
Makes 12 servings
1 large onion, chopped3 Tbsp. oil (or a mixture of oil and water to reduce fat)1 medium eggplant, peeled and cubed1/4 cup diced green pepper11 oz. tomato-mushroom sauce1 tsp. salt1/2 tsp. pepper2 large tomatoes, diced1 1/2 cups matzo farfel
Sauté the onions in oil until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce, and seasoning. Cook, covered, for 15 minutes or until eggplant is tender. Stir in tomatoes. In a 2-quart baking dish, arrange in alternate layers the vegetables and matzo farfel. Begin and end with the vegetables. Bake at 350ºF (uncovered) for 25 minutes.
Makes 6-8 servings
Source: Zahava Koren at http://euler.ecs.umass.edu/pass-veg/#Zucchini.
2 zucchinis, cut in half lengthwise 1 small onion, finely chopped 4 Tbsp. tomato sauce 1/2 tsp. parsley 1 clove garlic, chopped 2 Tbsp. matzo meal
Scoop out the pulp of the zucchini halves. Heat the pulp, onion, tomato sauce, parsley, and garlic in a pan for 5 minutes. Add the matzo meal to the mixture and mix well. Restuff the zucchini with the mixture. Place in a baking dish with a little water on the bottom. Bake at 450ºF for 30 minutes until the zucchini shells are soft. Makes 4-6 servings
4 cups peeled and sliced fresh beets1 Tbsp. sugar3/4 tsp. salt1/4 tsp. paprika1 Tbsp. margarine1 Tbsp. lemon juiceSliver of fresh ginger1/3 cup water1 Tbsp. grated onion
Preheat the oven to 400°F. Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar, salt, and paprika. Dot the beets with the margarine, then add the lemon juice, ginger, water, and onion. Cover and bake for 30 minutes, or until tender. Remove from the oven once during baking and stir well.
1-2 Macintosh apples, peeled and cored 1 cup walnuts, shelledKosher wine Cinnamon, to taste Sugar, to taste
Mince the apples and the walnuts or pulse in a food processor. Moisten with the kosher wine and season with cinnamon and sugar to taste.
Makes 20 to 25 servings
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.