I came home late from dance class and was rushed so I just threw some stock, vegetables and spices in the pot and hoped for the best. More vegetables than are visible here because I had just added the matzos before taking this picture. I like the "rustic tomato lentil soup" (or something similar) recipe from How It All Vegan, though. The matzos were free style, with a little guidance from HIAV and the Joy of Cooking, respectively.
This was the recipe from Garden of vegan, breadwise, but I adapted it a bit by adding fresh herbs, garlic and olives into the dough itself to marble it, as well as on top.
Finally, these are from a little local cookbook (actually all of them except the Joy are) called "Joe's Notebook", which I borrowed from a friend's grandmother. The author is allergic to eggs to it did not even need veganizing.
1 1/2 C flour
1 C sugar
4 tbsp Cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp vinegar
1 tsp vanilla
5 tbsp melted shortening or salad oil (i used
1 C lukewarm water
mix dry ingredients. Add vinegar, vanilla, melted
shortening and water and mix well. put in an 8x8 or
9x9 inch pan and bake at 350 degrees for 35 min.
The icing is the one posted in the comments in the entry posted here
A long-winded, cross-posted entry because I have far to much love for food!