So, this year I'm celebrating Passover with my husband and I was wondering if anyone here has some rockin' veganisations of Passover recipes. We'll be replacing the traditional meat and egg on the Seder plate with tempeh and a little ground flax cake (unleavened, obviously), but I was wondering what to do about the Matzah. Especially the Matzah balls - every recipe I've seen calls for chicken fat (argh).
So, help! I promise to take pictures and post afterwards :)
I peeled off the safety seal to a brand new jar of Arrow Mills organic tahini (not to expire until Nov.) and added a giant spoonful to a "creamy" veggie soup for extra creaminess. then i noticed that the soup tasted oddly bitter. Turns out it was the tahini that was bitter. since the jar is just freshly opened and not yet expired, I'm assuming that it's just the brand that's bad. Does anyone have a recommendation for a brand of tahini that isn't so bitter? I've never used tahini in cooking before today, but I've had it premade stuffs and it's never been bitter before. help meee. I had dreams of making hummus. :( there's a can of chickpeas in my cupboard and a lemon in my fridge. don't let a bad jar of tahini keep the destined couple apart!
I'm trying to convince friends who own a sandwich and salad place to add a couple veg sandwiched; currently you have to order a meat sandwich without meat... any suggestions for sandwiches that are satisfying and not too complicated? even suggestions without recipes are appreciated.
My family has always been a big fan of yellow squash. At every family event, there is a delicious squash casserole, but they always contain lots of cheese and sour cream, or cream of (whatever) soup. Does anybody have a favorite squash casserole recipe that's vegan or easily veganized (I don't like any of the vegan cheeses I can get here, but I *do* like nutritional yeast).