The fridge is well-stocked with leftovers (of the quinoa and/or veggie persuasion) and I’ve been popping into the kitchen to put together a few other provisions. Not feeling too deprived yet.
Breakfast Smoothie
Breakfasts are consisting of peanut butter and strawberry jelly on matzah. Normally I would use almond butter instead, but since I’m down with the kitniot this year, I decided to forgo the added expense of buying an entire jar of almond butter to use only a few tablespoons. I’m also fond of the breakfast smoothies. The one pictured is chock full of partially defrosted frozen strawberries, a banana, a bunch of frozen blueberries, a splash of OJ and a splash of almond milk. If almond milk doesn’t jive with your KforP standards (because you’ll likely never find one labeled for it), it’s darn good with just juice, too. Oh, and I threw in some ground flax for good measure. It’s always nice to pepper Passover with things you eat year round.
Fasta-than-Pasta
I also threw together a Pesach staple in my house – Fasta-than-Pasta bake from
The Jewish Vegetarian Year. I’m not one to give out recipes from a cookbook, but suffice it to say it’s layers of farfel and a simple tomato sauce that, when baked, form a little bite of tastiness. I usually make it several times in the one week.
The last morsel I’ll share tonight is the legendary Pesach yellow cake. It’s from a box mix (honestly, I’m not even sure what brand, although I do know that it was touted as “extra moist.”) Instead of egg in the cake batter, I use half of a well-mashed banana. And in place of the margarine in the frosting, I use a touch more banana. As I found out last year, it ends up like a super moist banana bread with chocolate frosting. Not too shabby.
Yellow banana cake
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