I have ANOTHER Vegan Cookbook to share with you lovelies! This one is specifically for Passover. How exciting to have all these new vegan resources for Jewish food, right??
But before we get into that, I want to thank you all for entering the Jewish Food Hero Book give-away. The winner of the free book has been notified, so if it wasn’t you, you can pick up a copy of the book for only $9.99, right HERE.
On to the Vegan Start Passover Cookbook!
You may remember that I shared this book with you last year (HERE) along with a sample recipe from it for Vegan Matzo Balls. But the book has since been updated with a bunch of new recipes and has been completely reformatted. There is also now a print version that you can buy on Amazon for those of you who don’t like ebooks. How cool!
Let me turn it over to author Rena Reich to tell us about her book:
Thank you, Emily for giving me the opportunity to share one of my favorite Passover recipes!
I’ve been vegan for over 5 years now. During the year, I really don’t think about what I’m going to eat. There is a lot of vegan fare to choose from. Passover limits my choices a bit. Over Passover, my main source of protein is nuts. During the year I gravitate more to seitan and soy products. Even though there is kosher for Passover tofu, I don’t do soy on Passover. My family is Ashkenazi and we don’t eat kitniyot (legumes) the whole week.
As a kid, I ate practically everything. My mother loved the fact that when other kids turned their noses up to liver, I would devour it. My tastes haven’t changed, but my diet has. Mock chopped liver is one of my favorite things to make. It’s really easy and it tastes so good. The main ingredient is walnuts, so it’s also an excellent source of protein. My kids love it as much as I used to love the its non-vegan brother. We eat it all week long.
During the week of Passover, we enjoy spending family time, especially going on hikes with our kids. Mock chopped liver is always my go-to food for them. It makes a great matzo sandwich stuffer.
In general, I’ve found my groove for what to make on Passover. I’ve created a vegan, kitniyot-free cookbook to share my recipes and tips for eating vegan and well on Passover. You can check it out on my website Vegan Passover or order in paperback or kindle format from Amazon HERE.
For vegan recipes all year long, visit my blog, Vegan Start .
I wish you all a Chag Kasher v’Samech!
- 2 cups mushrooms
- 2 large onions, chopped
- oil for frying
- 1 cup walnuts
- salt to taste
- pepper to taste
- Heat about 2 tablespoons of oil in fry pan
- Add onions and mushrooms and cook on a medium heat until caramelized. Add oil as needed
- Put walnuts in a food processor and process
- Add caramelized onions and mushrooms and process until smooth
- Mix in salt and pepper to taste