On something of a whim (and some familial guilt), I have booked a flight to be with my family in New York for Passover this year. On one hand, I’m thrilled to be seeing them, but they’re all meat-eaters, so I’m still going to have to take charge of the vegan cooking. I emailed my father a heads-up grocery/recipe list, which I’ll share here. Recipes will be posted in the next few days before I fly out.
Fasta-than-Pasta (from The Jewish Vegetarian Year Cookbook)
Butternut Squash w/ Quinoa (a Passover version of one of my favorite meals)
Lemon Herb Quinoa (a year-round favorite in my house)
Roasted whole potatoes (My mom’s specialty)
Veggies for roasting (esp. Brussels sprouts, asparagus, sweet
poatatoes, zucchini and broccoli)
Kale
Potatoes for mashing
Vegetable Soup (from Vegan with a Vengance)
Matzo Balls (from The Candle Café Cookbook)
Autumn Latkes (from Veganomicon)
Lots of salad fixin’s (lettuce, arugula, tomatoes, green onions, and
cucumbers, plus oil and vinegar)
Fruit
Nuts (especially walnuts!)
Chocolate!! (Chocolate covered matzo and some of Manishewitz’s chocolates appear to be vegan friendly)
Manishewitz pancake mix (will blog about this tomorrow)
Almond or other nut butter (see above)
Any parave margarine (check to make sure it doesn’t have any added Omega-3s or anything, they’d been adding that stuff to everything and always from fish. Gross.)
