Vegans Rejoice! We Have 18 Passover Recipes for You.

During Passover, certain plant-based foods are already verboten, which makes finding vegan Passover recipes tricky. During the holiday, most Jewish households avoid chametz, or grains that have come in contact with water for longer than 18 minutes. Depending on which ethnocultural group and branch of Judaism one belongs to, there may be other avoided foods during Passover, from rice to sunflower seeds to lentils. (For some, it also means avoiding anything packaged that isn’t explicitly labeled “kosher for Passover,” even if it does fall within the dietary requirements.) This can make nourishing oneself a bit challenging for vegans who thrive on plant-based staples like grains and legumes. When it comes to vegan Passover recipes that meet most of the religious guidelines, lean heavily into vegetables, quinoa, fruit, matzo, and most nuts. Same rules go for dessert—just add (dairy-free) chocolate.

From Our Shop

Kiddush Cup $89.25

More Colors
exclusive

Food52 Vegan Cookbook $24–$46

More Options

Just Date Syrup Date Pomegranate Molasses (Set of 3) $38

These 18 vegan Passover recipes are free of chametz, and should be welcome at any seder (or for any meals throughout the week). However, some do include kitniyot (non-chametz grains and legumes that many Ashenaski Jewish households historically avoid). In recent years, the Committee on Jewish Law and Standards, which represents the interest of Conservative Jews, decided that kitniyot are kosher for Passover. If that’s not your style, skip them. You also may see a few packaged baking items, like 1:1 gluten-free flour and baking powder, that may not be specifically certified kosher for Passover. So we'll recommend that you check with your guests to see which specific and additional dietary requirements they follow during the holiday before diving in.

Read More >>



from Food52 https://ift.tt/89lFjno
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more