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Posts tagged ‘gluten free vegan soups’

The Latest and Greatest Seder Menus


Quinoa and Mushroom stuffed peppers


PASSOVER IS COMING!!!!!!!! In case you didn’t know, I LOVE THIS HOLIDAY.          We’re all in high gear and there’s still so much to be done. Even as I take a break from cleaning to write this blog post, (justified of course by my sore back and the need to sit down for a few minutes), my mind is preoccupied by the millions of small (some are really minuscule yet I always intend to do them all) interlocking tasks that must be accomplished before I can cook anything for yuntif.   My daughter Emily just reminded me to put on my list the two chores we’ve typically  forgotten and then scrambled to do at the last minute. (Just in case you’re dying of curiosity, they are clean out the vacuum canister and boil the scissors that we use to cut open food packages.)

My dear friend Susan recently asked what to make for her family member who is a vegan. Remember, questions such as this are why I have The Kosher Vegan blog, and I am so grateful I continue to get questions like this all the time. If case this is an issue for anyone else, the menu I am about to share with you is a totally non-gebrochts menu.

I know there are so many vegan and vegetarian Kosher for Passover recipes out there that attempt to dress up already perfect ingredients and I find they are just as likely to detract from the natural appeal of the wonderful fresh vegetables you’re workings with. You don’t have to work that hard to come up with amazing vegan food. After thinking of all the ways that I’ve seen vegetables and grains dressed up to look special, I have concluded that usually, the less done to enhance the perfection of what we eat, the better. And the Sedar menus are perfect examples.

Here then, are my latest and greatest Passover Menus. Feel free to use and pass them on. Please send me your ideas and feedback. Wishing everyone a happy and kosher Pesach, a joyous and meaningful Seder, a wonderful Passover Holiday. Betayavon!

Seder Menu for Friday and Saturday Night

Appetizer: Roasted Beets (just wash and roast medium sized beets in double wrapped tin foil in hot oven, cool, peel and slice) and combine with Sliced Roasted Mushrooms, dash of balsamic vinegar, optional but not necessary. Beets are sweeter when roasted in the oven.

Salad: Green lettuce and minced purple onion (optional) topped with roasted spicy  sweet potato wedges (black pepper and paprika makes them spicy); dressed with balsamic vinegar, olive oil, and freshly squeezed lemon juice that you prepare in a cruet in advance.

Soup:  Vegetable Soup (broth made from sautéed onions), with diced carrots and asparagus.

Pot, Zuc, Tom

Side Vegetable Dish: Zucchini, Tomato, and Potato Casserole ( Spray casserole dish, layer 2 large zucchini, cut into 1″ slices in bottom of pan. Top with a layer of potatoes, about 2 large cut into 1″ slices, and a layer of tomatoes, about 2 large, cut into 1″ slices. Season with salt, pepper, garlic and onion powder, dried basil and oregano. Bake 350 about an hour until edges start to brown. Cut into squares).

Crunchy veggies: Marinated cucumbers and onions (thinly sliced in glass mason jar with  white vinegar, pinch of salt and sugar, pinch of dried dill-optional)                           Lettuce Wraps filled with mashed avocado, diced cucumber and mango, tiny squeeze of lime to moisten filling. Use the lettuce you like with this one.

Main Course Friday Night: Eggplant Cutlets with sautéed onions, garlic, mushrooms, and peppers.  Red sauce is optional here, but I personally don’t add any. Don’t bother to coat the eggplant, just use thick slices, peeled or unpeeled as you prefer,  as the “meat” (slice eggplant, salt, rinse, pat dry, bake approx 15 mins and top with sauce if you’re using, add a layer of sautéed veggies, season as desired-salt, pepper, oregano, basil, etc, bake additional 15 mins)


Main Course Saturday Night: Peppers stuffed with quinoa and mushrooms (don’t bother roasting the peppers first, just wash and clean their insides, stuff with cooked cold quinoa to which you’ve added some chopped and roasted mushrooms. Season as you like, top with sauce if you desire, but I don’t think it needs sauce since the peppers get soft and release liquid keeping it all moist. Bake 35 minutes til tender.)                       I love these quinoa stuffed peppers, and am always very happy with this main course.

Dessert: Fresh Melons Balls and Red Grapes topped with dollop of Mango Pudding,       recipe below, adapted from EAT TO LIVE, by Joel Fuhrman, M. D.   

  • 1/2 cup raw almonds
  • 4 ripe mangoes, peeled and cut into pieces
  • 2 banana
  • 6 dates, pitted
  • 1/4 cup unsweetened, shredded coconut
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Grind almonds in food processor. Add mangoes, banana, dates, coconut, and vanilla and blend until smooth and creamy. Transfer to bowl or container and sprinkle cinnamon on top. Chill for several hours before serving.


Have a great Pesach everybody.


$3.00 makes the best Lentil Soup I’ve ever eaten!

Lentil Soup

Lentil Soup in slow cooker

  Red Lentil Soup

On Monday, my daughter Emily created an amazing lentil soup. Besides being a “machaya” after all the Passover food, it was the best lentil soup I’d ever eaten.  Before going to work that morning, she’d put all the ingredients into our slow cooker.  She left it cooking all day, and within a few hours, the house smelled wonderful. I liked it so much, she asked if she should make it again today. This time I asked her to write down the ingredients she used so I could post this recipe. Lentils are really nutritious, and I’m so happy with this soup. Emily deserves all the credit for this recipe.

Except on Shabbos, I hardly use my crock pot. But lately, I’ve created many wonderful soups and vegan main course meals. I’ll start posting crock pot recipes not only for Shabbos, but weekday meals, as well.  This lentil soup is not only delicious, it requires very minimal preparation, and as Emily pointed out, the ingredients cost less than $3.00!


  • 1 pound bag of red lentils, rinsed
  • 3 small or 1 large onion, chopped small but not minced
  •  Olive Oil, enough to thinly coat bottom of crock pot, about 2 Tablespoons
  • 6 cups of water to cook the lentils all day, and then another 1-2 cups, depending on how thick or thin you like your soup


  • 6 Quart Slow Cooker (Crock Pot)
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Colander or strainer
Lentil Soup in the crock pot

   Red Lentil Soup in the Crock Pot


Cover the bottom of a 6 quart crock pot with a thin coating of olive oil. Rinse a bag of red lentils using a colander or strainer that has holes smaller than the lentils. Remove any dirt, stones or irregular lentils and place them into the crock pot. Chop the onion into small pieces and add them to the lentils. Add 1 Tablespoon of salt, or as much or little as you want. Add 6 cups of water and cover the crock pot. Let it cook on the low setting all day, for about 6-8 hours. At that point, the soup was very thick, so Emily added 2 more cups of water,  bringing the total water added to 8 cups. It’s up to you how thick or thin you want your soup, and that will determine how much water you’ll add after the original 6 cups of cooking liquid. Betayavon!

Sweet and Spicy Carrot Ginger Soup for the end of Passover

My friend, Dina Eliezer, first introduced me to this sweet and spicy carrot ginger soup, and I’ve been making it ever since.


Carrot ginger soup for the last days of PesachIngredients

  • One large onion, chopped into small pieces
  • Three to four cloves of garlic, sliced
  • Olive oil, 3 Tablespoons
  • Ten large carrots, peeled and cut into coins
  • 3/4 teaspoon fresh minced ginger root or ground powdered ginger
  • 6-8 cups of water
  • Cilantro, chopped as garnish, if desired


  • Large pot with tight fitting lid
  • Spoon for sautéing vegetables and stirring soup
  • Immersion blender or food processor


Chop onions, garlic, and carrots.

Saute the onions and garlic in olive oil until vegetables are soft, about 8 minutes. If using fresh ginger root, add it here.

Add the carrots, and continue to sauté, stirring frequently, about 10 minutes, til soft.

Add enough water just to cover all the vegetables and sprinkle in the ginger powder, if using the ground powder type. You can add more or less ginger root or ground powder, depending on how much you like ginger. Using a lot of ginger will make a spicy soup.

Put the lid on the pot and simmer an additional ten minutes.

Remove lid, turn off heat, and let the soup cool.

Using an immersion blender, regular blender, or food processor to puree the soup. Here is one example when I prefer my immersion blender over my food processor.

You’ve got a thick puree now that has to be thinned out to make your soup. Add another four-six cups of water to dilute the mixture.

As an option, you can clean, check, and then chop cilantro (or use the thawed frozen cubes) to serve both as garnish and give additional contrasting flavor.

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