Category: Kosher for Passover
Mushroom Steaks
You only use the caps for this recipe. I save the stems and use them in other dishes. Waste not, want not....
Passover Almond Crackers
Use the almond pulp left over from making almond milk. If you don't have any, feel free to use real almonds. Grind almonds into a...
Almond Milk
You can use regular raw almonds or blanched. It's not a huge deal to use regular, but it does take time to remove the skins....
Almond Butter
Almond butter is great on apples. It's also great as a Pesach substitute for peanut butter. It works very well with jelly on matzo....
Baba Ghanoush
After you roast the eggplant, it is really easy to scrape out the insides with a fork. The eggplant gives off a lot of water....
Pepper Salad
Use lots of colors of peppers. It makes it beautifully colorful....
Cream of Mushroom Soup
All types of mushrooms work for this soup. I use the regular, button mushrooms. If you want a stronger mushroom flavor, try shitake....
Raw Chocolate Mousse
Don't be afraid of the avocados. Just make sure that they are super ripe before you start. If not, they won't blend well and you'll...
Ratatouille
I put each of the vegetables in one at a time. While the first goes in, I prepare the next. There's no waiting time....
Potato-Leek Soup
Classic potato leek soup uses butter for frying the leeks. Frying the leeks in olive oil gives a lovely, rich flavor. I actually like it...