Where has the holiday gone? My trip to New York really sucked the blogging out of me, so I’m taking this opportunity to update about what I’ve been eating so far this Pesach…
For the first seder, hosted at a relative’s house, I made a bunch of holiday favorites – Vegetable Broth from Vegan with a Vengeance with Matzoh Balls from The Candle Cafe Cookbook. I’d never tried the matzoh balls before and was a little nervous while preparing them, because the main ingredient is grated potatoes and I thought they’d taste it. Thankfully, once cooked up, they were yummy, chewy, dense and flavorful, thanks to the parsley and dill. I was very happy with how they came out and will definitely be using this recipe for years to come. For the main course, I brought the old Passover staple, Fasta-than-Pasta from The Jewish Vegetarian Year Cookbook and one of my year-round favorites, Lemon Herb Quinoa. We made tons of quinoa, so there was plenty leftover to top salads in days to come. For dessert I munched on fresh fruit, as well as some apparently vegan jelly rings. Yum!
The first morning I’d planned on making my pancakes that I was so excited about, but I ended up with just matzoh and fruit. Breakfast is not my strong suit. I didn’t really eat lunch, because our seder was early, so I just picked at things in the kitchen while helping my mom.
Seder number two, at my mom’s house, consisted of leftovers from seder one, plus a ginormous tray of roasted veggies (brussels sprouts, asparagus, carrots and broccoli) and my mom’s famous roasted potatoes (whole white potatoes from a can sprinkled with garlic powder and paprika, baked for an hour and a half at 375). My mom and I made a delicious apple crumb cake for dessert. I wish I had the recipe, but it was like apple pie filling with a Passover cake meal and margarine crumble on top. It was the hit of the table.
Friday morning for breakfast I finally made my pancakes. I think they were actually Streit’s brand, not Maneschwitz. Either way, I replaced the eggs in the reicpe with a mashed banana and threw in a bunch of defrosted frozen berries. Cooking proved to be a bit of a challenge… No matter how long I cooked them, they remained soft and mushy. Experiment failed. But they were edible, so we ate them and went on our way.
Then we were off for a busy day, heading into NYC to visit with friends.I don’t usually eat out at Passover, but I decided to try my luck this year and had very pleasant results. We met my friend Amy at Aroma Espresso Bar, a cafe near her apartment. Not only did they have several delicious looking vegan salads, but they had Passover rolls and pastries, as well as matzoh. I figured none of the pastries were vegan, so my hubby and I each got the Quinoa Salad – a small salad filled with organic quinoa, tomatoes, cucumbers, onions and fresh mint leaves (we ordered minus the green beans that aren’t listed on the website, but were at the cafe. It wasn’t the most delicious salad I’ve ever had, but it was good and filling, especially with the giant serving of matzoh my friend graciously shared with us.
Later in the afternoon, with another friend, we stopped into another cafe called Follow Me Cafe, which doesn’t have a website from what I can tell. Which is fine, because they didn’t have anything Vegan Pesach approved. So I got a cup of tea and munched on the chocolate bar I’d stashed in my purse. Which is really the perfect mid-afternoon snack, anyway.
On our way to meet up with some friends closer to dinner time, we stopped at Crumbs (probably nothing vegan) Bake Shop, where I got a cup of hot water and made myself some mashed potatoes (see previous post) and hubby had a tea. And we fantasized about which cupcakes we would eat if they were vegan/not giant/made of matzoh. I chose Cookie Dough.
Saturday morning was the beginning of my typical Passover breakfast breakdowns, in which I wander around the kitchen looking at food, feeling totally appalled by every option until I decide to either a) eat leftovers from dinner or b) eat plain matzoh. I’m pretty sure plain matzoh won.
For lunch my awesome friend Carly came by (hi Carly and all of her friends from her blog!) and we made a leftover lunch. I had more soup and matzoh balls and a giant salad with walnuts and quinoa on top. Really yummy and satisfying. My mom made us a snack of matzoh, cinnamon, sugar and melted chocolate, baked. We ate pretty much the entire thing. And by we, I mostly mean me.
For dinner that night, my dad and I made one of my favorite year-round recipes, which I’ve adapted for Pesach. It consists of tons of veggies, including butternut squash, zucchini and leeks, and quinoa and it’s freaking delish. I’ll post the recipe later. Even my picky mother loved it. The recipe makes a ton, so there’s always leftovers, although they’re all gone now.
Sunday’s meals were a lot like Saturdays. Same breakfast, same lunch and then we packed up as many leftovers as we could carry for the flight home. On the flight, I snacked on the veggie quinoa and chocolate, as well as some fresh fruit.
On our way home from the airport, we picked up some fruit and other provisions (including the long-awaited almond butter).
Saturday morning brought almond butter on matzoh and a banana. For lunch, more giant salads, this time sans-quinoa, because we don’t have any in the house. For dinner I made another Fasta-Than-Pasta and more of my mom’s potatoes. And for dessert, I’d bought one of those Passover cake mixes by Savion. These cakes were a staple of my childhood and I just love them. I defrosted an overripe banana (always keep ’em in the freezer) and blended it up. Reserving a tablespoon to replace the margarine in the frosting, I used the rest as egg replacer and followed the instructions. The final product ended up not quite like a traditional yellow cake, but tasted like a very moist banana bread with melted chocolate on top. Which is at least as good, if not better, than yellow cake.
Today it’s still early. So far, almond butter and a banana, again. Not sure what the rest of the day holds, but probably a walk to the store to pick up some quinoa is in order.