Oh my Gosh! I think I made borscht, but I know I lost the recipie for that right after I made it. :(
If you can eat sugar and nuts, I recommend making salted nut brittle. Melt the sugar in a pan with some vanilla, spread the nuts out on some waxed paper, pour the sugar over it in drizzles, and immediately sprinkle on chunks of sea salt. Let cool. It's awesome. If there are any leftovers (there will not be) put them in cookies or ice cream after Passover.
Some other thoughts from a long time ago--I think you could probably make vegan green bean casserole with matzo crumbs as the topping. There are a number of good vegan green bean dishes on the internet.
Really I wanted to adapt some recipies in the "Jewish Food Near and Far" cookbook, but I have not got around to it yet.
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13/4/11 03:09 (UTC)If you can eat sugar and nuts, I recommend making salted nut brittle. Melt the sugar in a pan with some vanilla, spread the nuts out on some waxed paper, pour the sugar over it in drizzles, and immediately sprinkle on chunks of sea salt. Let cool. It's awesome. If there are any leftovers (there will not be) put them in cookies or ice cream after Passover.
Some other thoughts from a long time ago--I think you could probably make vegan green bean casserole with matzo crumbs as the topping. There are a number of good vegan green bean dishes on the internet.
Really I wanted to adapt some recipies in the "Jewish Food Near and Far" cookbook, but I have not got around to it yet.