Shaking up the Seder
Only one more day left in Passover and of course I am performing my recipe alchemy to make creative use of matza.
Vegan matza balls
Substitute the egg with water and flax-seed (3:1 ratio). Make a vegan soup with nutritional yeast, celery and carrot and add these dough balls to make vegan dumplings.
The Yentil Lentil
I’ve said it before and I’ll say it again; there exists an Ethiopian Jewish community known as the Falasha. It has often been said they refer to themselves as Beta Israel (House of Israel) and believe themselves descended from the son of King Solomon and Queen of Sheba i.e. Menelik.
Though considered chametz by some believers, lentils combine with matza meal in this recipe to form Ethiopian inspired ‘wheatballs’.
-1/4 cup each of dry red lentils and matza meal
-1 teaspoon of Ethiopian berbere spice and tomato paste/natural organic ketchup and olive oil
-1 small garlic clove and half of a small shallot, chopped finely
-a sprinkling of powdered ginger
-1 egg or vegan substitute for egg
-salt and pepper to taste
1. Cook lentils in water or vegetable stock. Add raw shallot and garlic; stir.
2. Add spices and matza; continue stirring.
3. Lastly add tomato and oil and stir until combined. When mixture has cooled, add the egg and mix to combine.
4. Bake in a 350ºF oven for about 15 minutes, depending on the size of your ‘wheatball’.
Break up matza crackers and put into a bowl of cream of celery soup. The salty celery pairs well with the ‘plain Jane’ matza crackers.
Of course, if you are a practicing Jewish person and strictly adhere to the laws of Passover, make sure all these ingredients are kosher and approved for holiday consumption.