PASSOVER STARTS 3/25 – raw vegan recipes for Passover

POST #902
At the dinner last night, I met two lovely people who were talking about things Jewish. Pushy as I am, and knowing that Passover is coming up, I casually mentioned that, on my blog, I have a recipe for raw vegan matzoh. Instantly, I had their attention.

Yes, I have Passover recipes on my blog. Why? Well, gee, because they are raw recipes and that sort of thing always interests me, and because, years back, some folks at my CSA asked me if I had Passover recipes, and, also, because my church celebrates Passover (sure do wish they had a Passover potluck, because I would have so much fun with that!)

Recipes include:
Beet Salad
Butternut Squash Cookies
Cream of Celery Soup
Double-Stuffed Tomatoes
Israeli Salad
Ashkenazi Style Tsimmes
Macaroons
Kibbutz Style Charoset
Raw Gefiltefish
Millet Matzoh

More Passover recipes – unlike my Passover recipes, these will probably cost you.

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RAW PASSOVER RECIPES – Got’em

RAW PASSOVER SEDER RECIPES – GOT THEM!!!!!!!!!!!

You want them: They are here:
Find Raw Passover Seder recipes at :
https://prettysmartrawfoodideas.wordpress.com/holiday-recipes-thanksgiving-christmas/
(scroll down until you find Jewish Holiday Recipes)

Another source is:
http://www.rawfoodsnewsmagazine.com/modules.php?op=modload&name=News&file=article&sid=79

PASSOVER/HOLIDAY RECIPES

February 29, 2008 by prettysmartone

Here is a quick collection of some Passover/Holiday recipes I have amassed over the years. (I am still working on others… please check back!) I hope some of them will work for you.

BEET SALAD
2 beets, peeled and grated
1/2 lg head of cabbage, shredded
3 carrots, peeled and grated
1 C of raisins
1 apple, diced
1/4 C lemon juice
1/4 C oil
1/4 C water

• Mix all ingredients thoroughly.

BUTTERNUT SQUASH COOKIES

4 C butternut squash, peeled and chopped
1 C raisins
1 orange, juiced
1/2 t nutmeg
1 t cinnamon
3 T raw honey

• Process squash in food processor. Remove to a separate bowl..
• In the food processor, process raisins and orange juice.
• Add raisin/orange mixture, nutmeg, cinnamon, and honey to the squash, and mix thoroughly..
• Spoon mixture onto a dehydrator tray with screen.
• Mash each cookie to a 1/2 in. thickness.
• Set the dehydrator at 145 degrees, and dehydrate for one hour.
• Reduce heat to 100 degrees, flip cookies, and continue to dehydrate to desired consistency (10 – 12 hours)

CREAM OF CELERY SOUP

1 bunch celery, chopped
4 C water
1/4 C olive oil
1/4 C lemon juice
1 avocado
1 tomato, sliced
½ – 1 T honey
salt and pepper to taste

• Blend all ingredients.

DOUBLE STUFFED TOMATOES
Reminiscent of baked tomatoes.
NOTE: Soak the seeds and sundried tomatoes the day before you want to eat this dish.

4 beefsteak (or other large) tomatoes
3 C sunflower seeds, soaked, drained, and chopped
1 C sundried tomatoes, soaked and drained
1/2 t paprika
handful fresh basil
1 clove garlic
5 black olives, pitted

• Cut off tomato tops and reserve.
• Remove seeds and interior flesh from tomatoes. (Reserve for other recipes)
• Process remaining ingredients to a cream.
• Fill tomatoes with mixture, to overflowing.
• Garnish with basil leaves
• Finish assembly by placing reserved tomato tops

ISRAELI SALAD

6 lg tomatoes, diced
6 cucumbers, diced
1/2 c scallions, chopped
2 lg carrots, grated
2 or 3 (or more) radishes, finely sliced
4 T olive oil
2 T lemon juice (or vinegar)
1 C parsley, chopped
2 T dill (optional)
2 t celery seed (optional)
salt & pepper to taste

• Mix first five ingredients in a bowl.
• Blend remaining ingredients for dressing.
• Toss salad and dressing.

ASHKENAZI STYLE TSIMMES
1/2 lb. prunes and raisins, pitted and soaked overnight in orange juice
1 lg sweet potato
1/2 lb. carrots
1 sm. butternut squash)
1 sm. turnip
1 sm. sweet apple, cored and chopped (optional)
1/3 C freshly squeezed orange juice
5 dates, pitted and chopped (optional)
1-1/2 t ground cinnamon (or to taste)
1/2 t ground ginger, or to taste

• Process sweet potatoes, squash, carrots, parsnip, turnip, squash, and parsnip, through Champion juicer fitted with blank plate (or process finely in a food processor) and set aside.
• Process soaked raisins and prunes to the consistency of a thick sauce, in a food processor to the
• add 1/4 of dates.
• Add cinnamon and ginger to the sauce.
• Mix sauce and vegetables as needed.
• Add chopped apple, and remaining soaked fruit.
• Mix thoroughly.
• Taste and adjust seasonings, if needed.

MACAROONS

2 C shredded coconut
4 ripe bananas, peeled and mashed
1/4 C raw carob powder (optional)

• make the mashed bananas into little balls.
• roll the balls in shredded coconut,
• then in carob powder

KIBBUTZ-STYLE CHAROSET

1/2 C walnuts
3 med. apples, peeled and chopped
1 t honey, or to taste
1/2 t ground cinnamon
1/4 C grape juice

• In a food processor, process everything to desired consistency.

RAW GEFILTEFISH

1 C cashews, soaked overnight
1 C almonds, soaked overnight
1 C pine nuts, soaked overnight
1 sm. carrot
1 C green onion, or chives, finely minced
1 bunch parsley or fresh dill
1/2 C lemon juice
1 clove fresh garlic, or to taste
1 T kelp granules (or to taste) this gives the fishy, salty flavor

• In a Champion juicer, fitted with the blank plate, process soaked nuts, and carrot. (Alternatively, process in a food processor.)
• Combine carrot/nut mixture with lemon juice, kelp, and a water to a wet paté texture.
• Add the onions, parsley, and garlic.
• Adjust seasonings for flavor.
• Form balls or patties, and let stand to develop flavor.

Serve on lettuce leaves with freshly grated
horseradish.

MILLET MATZOH

3 C millet, soaked 7 hours (reserve soak water)
1/2 C flax seed, ground
2 C millet soak water (add more water to make up 2 C, if needed)
1/4 C poppy seeds

• In the VitaMix (or blender) process millet sprouts with water.
• Remove to a large bowl and add poppy seeds and ground flax seed.  Mix all ingredients well.
• Pour mixture onto teflex sheets placed on dehydrator trays.
• Place dehydrator trays in dehydrator and dehydrate at 105 degrees until slightly moist.
• Remove dehydrator trays and using a knife, lightly score for twelve 3 in. squares (alternatively, use a fork to perforate)
• Return trays to the dehydrator and continue dehydrating at 105 degrees until crisp.
• Refrigerate until serving to avoid crumbling.

BEWARE OF HOLIDAYS

Duh! You knew that! Holidays are the times when we want to fall back into old eating patterns and chow down on the stuff we know, the holiday food that means it is holiday time! So… we come up with raw versions… and we never stop to think about what we are doing! (to make a raw version of most holiday foods, in all likelihood, we are going to want to add sweeteners (agave syrup, dates, etc.), and we are probably going to be heavy into the nuts (how can you make shortbread if you don’t use nuts?) I don’t know about you, but what I miss most are the desserts... and what goes into the raw versions??? nuts, dried fruit, sweetener…..

So…. if we succumb to making raw substitutes, we are highly likely to find ourselves putting on weight.

The fact of the matter is that with many of the “transition” type recipes,we will not escape holiday weight gain simply because we are eating raw food. which offer us “the taste of the past”, are likely to help us maintain an unhealthy weight, or else gain weight unexpectedly. Yes, the ugly truth is that you can gain weight on a raw food diet.

Ideally, we will continue to be vigilant, and eat only properly combined recipes and meals.

If we are normal humans, we may find ourselves enjoying our “traditional-style” raw versions of the holiday foods we know and love, and , then, we will be faced with the need to cleanse and diet in the New Year, just as we would if we were not raw.

Be aware. Be ready.