No meat, No wheat

Posts tagged ‘Kosher Vegan main courses’

Mother’s Day

Mother’s Day Feast Fit For A Queen

Isaac makes me dinner


Of course I realize this post is way overdo- as Mother’s Day was last month.  But I’d forgotten that I took photos of the feast my son made me, and when I just saw them, decided to post that stellar meal Isaac created for me last month on Mother’s Day.

  1. It all started…..with the chopped onions…..Isaac chopped onions


2. to which he added minced garlic and ginger, and then a series of other veggies were added to the mix (broccoli, string beans, carrots, mushrooms, etc, you get the idea, I’m sure)

Isaac Stir Fry

3. We’re going to need rice, so leave room

Isaac adding rice to the stir fry

4. Don’t forget to add the beans

Isaac's finishing touches

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.


Cranberry Walnut Quinoa Salad



chickpeas, quinoa, squashCranberry Walnut Quinoa Salad                                                                                                      This recipe,  adapted from The Food Network, is simple to make and delicious.  I’ve paired it here with chick peas and two kinds of winter squash, and the platter looks so appealing, thanks to the new dishes my kids got me for Hanukah.

Quinoa, is an ancient food, and I’ve noticed this gluten free food seems to be appearing in everything, from breakfast bars, pasta, and hot cereal.  Not really a grain although it resembles it, quinoa is actually a seed that is in the spinach and beet family. Very high in protein, it lends itself to doing almost anything with, as it absorbs the flavors or whatever sauce or ingredients you combine it with.  I know people who throw quinoa into soups and into their crock pot creations.

This quinoa salad is one of the dishes I shared at the presentation I gave last week, along with the Moroccan Chick Peas, and it was quite popular. I failed to mention that you should rinse the quinoa first in a fine wire mesh strainer, as it removes the bitterness, and luckily someone in the audience shared that important fact with the group, as it is a step that is best not forgotten. Betayavon! Eat Hearty.


  • 1 cup quinoa
  • 1 cup craisins
  • 1/4 cup chopped walnuts
  • 1/4 cup scallions, sliced thin
  • 1 cup frozen green beans-thawed, and if desired, blanched slightly
  • 1/8 cup veggie broth
  • 1 T olive oil
  • 4 garlic cloves, minced
  • salt and pepper, to taste


  • Fine wire mesh strainer
  • Heavy pot and tight fitting lid
  • Medium bowl and lid
  • Measuring cups and spoons
  • Whisk
  • Large spoon for mixing

chickpeas, quinoa, squash



Rinse quinoa and strain in a fine mesh strainer. In a medium pot, place the quinoa and 2 cups of water and bring to a boil over high heat. Reduce heat to simmer, cover, and cook about 15 minutes, until the water is all absorbed. Remove the lid and let quinoa cool slightly. You will notice white squiggly tails on the top layer of the quinoa, and notice that the grains have begun to separate and get fluffily, like rice and couscous do.

In a medium bowl, combine the cooked quinoa, dired cranberries, walnuts, scallions, and green beans, until they are well mixed. In a small bowl, whisk the veggie broth, olive oil, and garlic, until blended. Pour over the quinoa mixture and toss until well blended. Season with salt and pepper, to taste.  Chill in fridge at least 30 minutes before serving. Wonderful paired with any other vegetables, fruit, or sprinkled on a salad or cooked vegetable dish. Will last in the fridge for several days if container is tightly covered.


quinoa, yummy for yuntifQuinoa. Some people love it. Some don’t. I can understand why, no matter where you fall out on the quinoa spectrum. I know I’m biased, but it’s hard to resist loving quinoa is the recipe I’m posting today. It has a delicious and exotic taste: slightly smoky, funky (in a good way) texture, fills me up without being heavy in my stomach; it’s got a satisfying slight crunch.  I grew up in Wynnefield, PA, eating all traditional foods on this holidays: brisket, g. fish, c. soup, kugel, the 12-egg sponge cake, macaroons, and all the rest….and I can assure you, we never thought of quinoa.  We never even heard of it! The food I eat now does not have to compete with those old standards, nor do I need a “meat substitute” to make me happy and my meal complete. I rarely use any of the popular commercially prepared “vegan items”, unless of course I want one!

Quinoa is an ancient grain, that is really not a grain at all. It’s a seed in the beet/spinach family.  And although my children view me as ancient (or so they say), I never heard of nor ate quinoa until five years ago. When I first tried it, I had high hopes and expectations, but unfortunatly took an instant dislike to it.  There was a slightly soapy lingering aftertaste… not the best indicator of a “new favorite”, “can’t live without it” kind of reaction.

Eventually, I got around to working up some new ways to enjoy quinoa, and now it is a staple in my kitchen. I make a pot one way during the week, and another way for Shabbos. One of my favorite Shabbos or Yuntif vegan main entrees is quinoa and mushroom stuffed peppers, which I posted previously, and is entirely suitable for Pesach. Now I’ve created a new recipe that is amazing, and I am so grateful that quinoa is kosher for Passover, and I can share this with you in my attempt to share EVERYTHING PASSOVER. When I shop for Pesach at my local supermarket,  I buy several packages in advance of the holiday, knowing that if I don’t use it all up (which I will), I can happily use it in the following week or two.

I almost hate to boast about how healthy quinoa is, for fear of turning off as many people as I interest with this.  Incorporating quinoa has harnessed my creativity to find ways to utilize this incredible superfood.


  • 2 Cups quinoa
  • 4 Cups water
  • 1/2 Cup onions, finely diced, or 1 bunch scallions, whites sliced, and 1/4 cup of the greens (closest to the white area) which will add some beautiful color
  • 5 Sun-dried tomatoes, either plain or soaked in olive oil, sliced in ribbons
  • 1/2 Cup cooked sliced mushrooms, your favorite variety or a combination of different types
  • Salt/pepper, to taste


  • Cast iron pot with tight fitting lid
  • Wooden spoon
  • Cutting board and knife
  • Measuring cups
  • quinoa, cooking with vegetables
  • Instructions

Measure quinoa into strainer and rinse for several minutes under clear running water. This helps remove that soapy flavor I mentioned above. Put into pot with the measured water and bring to a boil. When the water starts boiling, stir through with a fork, reduce the heat to low/simmer, cover, and set the timer for 15 minutes. Chop the scallions or onions and throw them into the cooking quinoa in the first five minutes of simmer. Make ribbons out of the sun dried tomatoes and put them into the pot in the next five minutes of cooking.  Add the cooked mushroom slices and the ribbons of scallion greens in the last couple minutes of cooking. The quinoa is done when the liquid is absorbed, and you see white curly q’s have sprouted from the quinoa kernels. Remove from heat. Stir.  Add salt. It will achieve it’s full bloom of flavor with salt, if you can handle it, but otherwise, tweak it with black pepper.  I’m too embarrassed to say how much salt I use (too much), so I always leave it as an item to be self regulated. Fortunately, high blood pressure is not one of the issues I have, but I am sympathetic to anyone who needs to eliminate or regulate their intake of this, as I have to regulate so many other ingredients because of my particular food related issues.  Just so you know:  I am very interested in creating recipes that make food accessible for everyone’s dietary needs.

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