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Thursday, April 21, 2016

Klunker's Passover menu

Klunker's Passover menu

Well, here it is, my very first Passover meal.  I got the idea to try and make a Passover meal because I have gained a lot of new Jewish friends that I truly respect, and am so grateful to have part of my life.  So, being that all my Jewish friends are plant based, I thought it would be fun to create some plant-based meals that are approved for Passover. 
It was really fun coming up with this menu.  I had to do a lot of reading, which in turn taught me many things about the traditions and food.  I purchased a can of matzo crumbs, and set out to use it in less than traditional ways.  I could have just used it for matzo ball soup, but I am pretty sure I couldn't really transform that recipe, it's a traditional meal that stands alone.
So, This will be my longest post yet.  I am including all 4 recipes on this one post.  I choose to make the following for my Passover meal:  Broccoli and potato latkes, potato, zucchini and sweet potato bake, carrot and butternut squash with a maple crumble on top, and balsamic and herb cucumber salad.

Lets start with the broccoli and potato latkes!


Broccoli and potato latkes 

Ingredients:

2 large yukon gold potatoes, washed well, shredded
1 cup well chopped (I used a food processor) fresh broccoli
1/2 yellow onion, chopped fine (I used my processor again)
1/2 cup matzo crumbs
1 teaspoon kosher salt
1/4 cup nutritional yeast 
2 teaspoons onion powder
2 cloves garlic, chopped fine

After shredding your potatoes, wash them well again, drain and dry in paper towels or a tea towel.  Put into a bowl, add the remaining ingredients.
With a clean hand, mix all the ingredients together well.
Let sit for a few minutes.  
Place a large, nonstick pan on the stove, over medium heat.  Let the pan heat up for a minute or two.
Scoop the mix out with an ice cream scoop and into the pan.
Flatten with the back of a spatula, and cook for 10 minutes on each side.  Don't try and turn the latkes early, just let them cook.  They will not stick if you let them do their thing. 
Turn after 10 minutes, and cook on the other side.  They should be nice and crispy brown.
Serve hot!  You can keep them hot in a warm oven.  :)

Potato, sweet potato, and zucchini bake

Ingredients:

2 large yukon gold potatoes, washed well and sliced 1/4 inch thick
1 large or 2 smaller orange sweet potatoes, washed well and sliced 1/4 inch thick
1 large or two medium zucchini, washed well, and sliced 1/4 inch thick
1 large (gallon size) zip-top bag
1/2 cup matzo meal
1/2 cup nutritional yeast
2 tablespoons onion powder
1 teaspoon garlic powder
1 teaspoon dried or 2 teaspoons fresh dill
2 teaspoons kosher salt
9x9 or 12x12 pan

After slicing all the veggies, place them in a colander and wash off well.  Let drain for a minute.  While they are draining, turn oven on to 375°.  
Combine the remaining ingredients in your zip top bag, and mix well.
Place the veggies into the bag with the seasoning mix.  Zip the top, and shake and shake, mash and knead.  Make sure all the pieces are covered.  
In your pan, layer the veggies.  I did zucchini, sweet potato, and regular potato.
Make nice even rows, or at least the best you can. 

Now, place in your hot oven and set timer for one hour and 10 minutes (70 minutes)  Try your best not to open the oven, just let it bake.
After 70 minutes, remove from oven and serve hot.
You can make this next recipe with the potato bake, Just take it out after 45 minutes.



Carrot and butternut squash with maple crumble

Ingredients:

4 large carrots, peeled and sliced about 1/2 inch thick
1 small butternut squash (about 3 cups worth) peeled, seeded and cut into 1 inch cubes
6 kosher and no oil sun dried tomatoes, soaked in hot water for about 10 minutes, drained, and diced small
1/4 cup maple syrup
1/2 cup matzo meal
1 teaspoon salt

Oven should already be at 375°, but if not, preheat the oven.
Prepare both veggies and diced sun dried tomatoes, and place in a large bowl.  Mix together with salt and place into a shallow pan (I had a small one that fit just right)  an 8x8 would work well too.
In a bowl, combine the matzo meal and maple syrup.  Mix until it forms a nice crumble, and all the matzo is damp.
Pour over the top of the veggies, and distribute evenly.  Place into the oven.
Bake for 45 minutes.  The top should be golden brown, and the veggies soft.
Removed from oven, and serve hot.

OK, here is the last one, I promise.  This was a nice, fresh addition to the meal. It was also the easiest to make.  You can make this ahead and serve nice and cold.
Balsamic and herb cucumber salad

Ingredients:

1 large or two medium cucumbers, peeled and diced into about 1 inch cubes
1/2 medium onion (use the other half from the latkes) sliced super thin
1 teaspoon onion powder 
1/2 teaspoon salt
1 teaspoon dried dill or 2 teaspoons fresh, chopped.
1/4 cup white balsamic vinegar
dash of pepper if you want

Combine all the above in a large bowl.  Mix well so everything is well combined and all the cucumbers are covered.
Cover and place in the fridge for a couple hours, mix before serving. 

This concludes my attempt to add some plant based recipes to your Passover meal.  I hope you enjoy this for Passover or any other day.  

4 comments:

  1. Michael, you are very talented! I am not jewish either but I love matzo ball soup and these Passover recipes are
    wonderful and refreshing! Thank you!

    ReplyDelete
  2. Hi, These sound yummy. What should be done with the tomatoes in the ingredients listing for The Carrot and Butternut Squash with Maple Crumble recipe?

    ReplyDelete
    Replies
    1. (or is that one of the "both veggies"?)

      Delete
    2. I went in and added more detailed directions. Yes, the tomatoes just get mixed in after they have been diced. :) Sorry about that. :)

      Delete