Borscht

Serves 6 to 8

• 5 cups vegetable stock or 5 cups water + 3 beef-flavored vegan or vegetable bouillon cubes
• 2 tablespoons olive oil
• Pinch salt
• 1 large onion, sliced into half-moons
• 1 pound (4 medium) beets, peeled and julienned
• 2/3 pound (2 large) carrots, peeled and julienned
• 3/4 pound (1/2 large) green or white cabbage, thinly shredded
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons freshly squeezed lemon juice (1/2 lemon), or to taste
• 2 teaspoons brown sugar, or to taste
• Optional, for serving: vegan sour cream
• Variation: replace 1 cup water with 1 (8 ounce) can tomato sauce or tomato puree

On the stove or in the microwave, bring stock or water to a boil; set aside. Meanwhile, in a large saucepan on medium, heat oil with a pinch of salt and sauté onions, carrots and beets until softened, 5 to 7 minutes. Add cabbage and pour in hot stock or water, and add bouillon if using. Bring to a boil and simmer until vegetables are tender, 15 to 25 minutes. Turn off heat and season to taste with salt and pepper. Season with lemon juice for a subtle sour taste, then with brown sugar to balance sourness and brighten the soup. Serve with a dollop of sour cream if desired.

Mushroom Barley Casserole

Serves 8

• 16 ounces fresh sliced mushrooms (crimini, button, shiitake) or substitute 1 ounce dried shiitake for 8 ounces fresh
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 4 cups liquid (mushroom soaking liquid and/or plain water)
• 2 vegetable bouillon cubes
• 1 1/2 cups barley, rinsed
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• Salt to taste, if necessary

If using dried shiitakes, soak 30 minutes in water. Squeeze excess water from mushrooms, reserving all soaking liquid. Remove and discard stems. Slice mushrooms. To soaking liquid add water to equal 4 cups. Heat oven to 375 degrees F. In a Dutch oven over medium-high heat, heat oil and sauté onions until browned. Add 4 cups liquid and dissolve bouillon; turn off heat. Add all mushrooms, barley, soy sauce, pepper and thyme; mix well. Cover and bake in center of oven 1 hour, until liquid is absorbed and barley is tender. Taste and adjust seasonings, adding salt if desired.

Charoset

For Passover

• 1 cup shelled walnuts
• 6 McIntosh apples, peeled, cored and coarsely chopped
• 1 tablespoon cinnamon or to taste
• Malaga or Concord wine as needed

Pulse nuts in food processor until finely chopped. Add apples and cinnamon. Pulse, adding wine as needed, to form a paste.

Israeli Salad

For Passover

Makes 3 to 4 cups

• 2 medium vine-ripened tomatoes, seeded and diced
• 1 cucumber, seeded and diced
• 1 large scallion, chopped
• 1 large carrot, finely diced
• 2 medium radishes, finely diced
• Leaves of 3 sprigs fresh parsley, chopped
• Leaves 2 sprigs fresh dill, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/8 teaspoon salt, or to taste
• 3/8 teaspoon pepper, or to taste
• 1/4 teaspoon celery seed, optional

In a bowl toss together tomatoes, cucumber, scallion, carrot, radishes, parsley and dill. Sprinkle with oil and lemon juice, and toss to coat well. Sprinkle with salt, pepper and celery seed if using, and toss to distribute well.

Egg-Free Matzo Balls

Egg-Free Matzo Balls with Veggie Soup

For Passover: egg free and kitniyot free (no legumes).

Makes 24 matzo balls
1 serving = 3 to 4 matzo balls

• 2 cups matzo meal
• 6 tablespoons potato starch
• 1/2 cup light vegetable oil
• 2 cups water
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/4 teaspoon freshly ground black pepper
• Chopped fresh dill leaves, or dried dill weed, to taste
• Veggie Soup, for serving

Combine all ingredients in a bowl and mix well. Refrigerate at least 30 minutes.

Preheat oven to 350 degrees F. Lightly oil a baking sheet; set aside. Bring a pot of salted water to a boil.

With oiled hands, roll mixture into walnut-size balls and drop into boiling pot, 12 to a batch. Simmer very gently and do not disturb for 10 minutes or until balls float.

Using a slotted spoon, carefully remove matzo balls, drain well, and place on prepared baking sheet. Bake matzo balls 15 to 20 minutes to firm them up. If making ahead, refrigerate until ready to use. Warm in the microwave, or in the oven covered with foil.

To serve, place 3 or 4 matzo balls in a bowl, ladle soup over, and serve immediately.

Carrot Tzimmes, 3 Versions

CARROT TZIMMES

For Passover

Serves 6

• 1 large sweet onion, chopped
• 1 cup water
• 2 bunches carrots (about 16), cleaned, trimmed, and grated by hand or in food processor
• 3 tablespoons matzo meal
• 3 tablespoons sugar
• 1/2 cup water
• Salt to taste
• Freshly ground black pepper to taste

Combine onion and 1 cup water in a large saucepan, bring to a simmer, cover and simmer 15 minutes. Add grated carrots, cover and cook 20 minutes. Add matzo meal, sugar and 1/2 cup water. Season with salt and pepper to taste. Cover and simmer on low until carrots are soft. Taste and adjust seasonings.

CARROT & APPLE TZIMMES

For Passover only if barley is labeled "Kosher for Passover"

Serves 6

• 4 cups grated carrots (3 to 4 carrots)
• 1 tablespoon fine barley
• 3/4 cup grated apples
• 3 tablespoons non-hydrogenated vegan margarine
• 1/2 cup water
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/4 teaspoon nutmeg

Combine all ingredients in a saucepan. Cover and cook over low heat 2 hours or until barley is soft. Watch carefully while cooking and add water if necessary.


CARROT, PRUNE & SWEET POTATO TZIMMES

For Passover

Serves 8

• 5 large carrots, peeled, sliced into 1-inch pieces on the bias
• 3 medium sweet potatoes, peeled, cut into quarters or eighths
• 8 ounces pitted prunes
• 1/3 cup honey or agave nectar
• 1/2 cup orange juice
• 2 tablespoons lemon juice
• 1/4 teaspoon nutmeg
• Salt to taste

Oven Method:  Heat oven to 250 degrees F. Toss carrots, sweet potatoes and prunes in a deep baking dish. Mix honey, orange juice, lemon juice and nutmeg and pour over vegetables; stir to coat. Season with salt to taste. Cover and bake 4 to 6 hours, stirring occasionally, until veggies are tender and sauce is thick.

Slow Cooker Method:  Toss carrots and sweet potatoes in the crock of the slow cooker. Mix honey, orange juice, lemon juice and nutmeg and pour over vegetables; stir to coat. Season with salt to taste. Cook on HIGH 5 1/2 hours. Add prunes and continue cooking 30 minutes, until veggies are soft and sauce is thick. If after 6 hours veggies are soft but sauce is not yet thick, remove veggies and continue to cook sauce until thick. Return veggies to slow cooker and mix to coat with sauce.

Bean & Barley Stew (Vegan Cholent)

Serves 8 to 10

• 2 cups (1 pound) dried large or small lima beans
• 8 cups water or vegetable broth
• 2 tablespoons miso paste or 5 vegetable bouillon cubes
• 1 to 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 very large or 2 medium sweet onions, diced
• 3 stalks celery, sliced 
• 8 medium or 6 small red potatoes, unpeeled and quartered or halved (omit if using barley)
• 2 cups (1 pound) barley, rinsed (omit if using potatoes)
• 2 to 3 carrots, sliced
• 2 bay leaves
• 2 tablespoons smoked paprika
• 2 teaspoons salt, or to taste
• 1/2 teaspoon pepper, or to taste
• Crusty bread for serving

In a large saucepan soak lima beans in four times their volume of water 6 to 12 hours; drain.

Return beans to saucepan. From the 8 cups water/broth add liquid to beans to cover. Bring to a boil, then boil vigorously 15 minutes. There is no need to skim off foam that forms. Add miso/bouillon and stir to dissolve.

In a large skillet, heat oil to shimmering and sauté garlic, onions and celery 5 minutes or until tender. Place sautéed veggies in the bottom of a 6-quart slow cooker. Add potatoes OR barley. Add carrots, bay leaf, paprika, salt & pepper. Add beans with cooking liquid and remaining water/broth. Stir to combine. Cook on LOW 6 to 8 hours. Alternatively, assemble recipe in a Dutch oven, cover and bake at 325 degrees F for 3 1/2 hours or until beans are tender.

Remove bay leaf and serve hot with bread.

Potato Latkes

1 serving = 3 latkes

16 to 18 latkes	32 to 36 latkes
2 1/2 pounds (about 2 pounds after peeling)	5 pounds (about 4 pounds after peeling)	Starchy white potatoes (russet, Idaho, etc.), trimmed and peeled
1	2	Onion, peeled
1/4 cup	1/2 cup	Potato starch or cornstarch
1 teaspoon	2 teaspoons	Salt, or to taste
1/2 teaspoon	1 teaspoon	Ground black pepper, or to taste
1 3/4 cups	3 1/2 cups	Matzo meal
As needed	As needed	Vegetable oil for frying
For serving	For serving	Applesauce (commercial or homemade), cranberry sauce

Grate or shred potatoes using a food processor or hand grater and place in a large bowl. Grate or finely dice onion and add to potatoes. Add starch and mix with hands until potatoes have released some moisture and starch is evenly distributed, about 2 minutes. Add salt, pepper and matzo meal, mix well, then set aside 10 minutes. Mixture will be sticky and slightly wet. With oiled hands, form golf-sized balls, then flatten into 3- to 3 1/2-inch patties.

Heat oven to 200 degrees F. Line baking pan(s) with paper towels.

Preheat a large nonstick skillet (8 latkes fit into a 12-inch skillet) on medium-high. Add oil to about 1/4 inch deep. Oil is hot enough when bubbles rapidly form around a drop of batter; too hot if it smokes. Fry latkes 4 to 6 minutes; flip and fry 3 to 4 minutes until golden brown on both sides. Transfer latkes to baking pan and keep warm in the oven until all are done.

Serve with applesauce and/or cranberry sauce.