Banana Matzoh Farfel Muffins

Contributed by Estelle Posner

Makes 2 cakes

• 6 cups Matzoh Farfel
• 1 Tablespoon baking soda
• 12 medium overripe bananas
• 1 T vanilla
• ½ Tablespoon cinnamon
• 3/4 cup chopped walnuts
• 3/4 cup raisins

1. Preheat the oven to 350ºF.
2. Use a high powered blender to process the farfel into flour.
3. Pour the flour into a mixing bowl and add the baking soda.
4. Put the peeled, overripe bananas, vanilla and cinnamon into the blender and blend until completely smooth.
5. Add to the farfel mixture and mix well.
6. Add the walnuts and raisins.
7. Mix until well combined.
8. Scoop into non-stick muffin tins; bake for 15 - 20 minutes
9. Makes about 24 large/48 mini muffins

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Banana Walnut Ice Cream

Contributed by Estelle Posner

2 servings

• 2 *frozen bananas
• (1/2 cup of almond milk)
• 1 ounce of walnuts

1. Blend all ingredients together in high powered blender until smooth and creamy.

* Freeze ripe bananas at least 24 hours in advance. To freeze bananas, peel, cut in thirds and wrap tightly in plastic wrap.

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Passover Vegetarian Kishka

Contributed by Estelle Posner

• 4 stalks celery, chopped
• 2 carrots, grated
• 2 onions, minced
• 2 cups water
• 4 cups matzo meal
• 1/4 cup oil
• 2 teaspoons garlic powder
• 1 tablespoon paprika
• 1/4 teaspoon pepper
• 1 teaspoon salt

1. Preheat oven to 350 degrees.
2. Combine all ingredients in large bowl.
3. Spoon one-fourth of mixture onto large piece of aluminum foil.
4. Roll mixture in foil into 8-inch cylinder.
5. Repeat with remaining mixture to form four 8-inch cylinders.
6. Place cylinders on cookie sheet and bake for 45 minutes.
7. Turn cylinders over and bake 45 minutes longer.
8. Let cool a bit so that the kishka doesn't stick to the foil.
9. Remove foil and serve kishka sliced and warm.

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Orange Cashew Dressing/Dip

Contributed by Estelle Posner

www.DrFuhrman.com

Serves: 4
Preparation Time: 2 minutes

• 2 oranges, peeled and quartered
• ½ cup raw cashews
• 1 tablespoon Vinegar - Taste and add more if desired
• ½ teaspoon lemon juice

1. Blend all ingredients in a high powered blender until smooth and creamy.
2. Add some orange juice to thin, if necessary.

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Raw Brownies

Contributed by Estelle Posner

(Don't tell your family what's in these until after they've eaten them…they won't believe you!)

• 1 1/2 C. walnuts
• 10 medjool dates, pitted
• 1/2 tsp. vanilla extract
• 1/3 C. cocoa
• 2 tsp. water

1. Coarse chop walnuts in high powered blender.
2. Take out 1/4 cup and save.
3. Add dates and process very well.
4. Add vanilla and cocoa and process till mixed.
5. Add water and mix briefly.
6. Mix in reserved ¼ cup nuts by hand.
7. Line small square pan with wax paper.
8. Empty mixture into pan.
9. Use another piece of wax paper to flatten mixture and fill pan evenly.
10. Cover and freeze.
11. After a couple of hours, cut into small squares and store in freezer in zip-lock bag.
12. Eat straight out of freezer….Yummmmm

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Vegetable Farfel Casserole

Contributed by Estelle Posner

• 1 Tbsp. oil
• 1 large onion, chopped
• 4 medium zucchini, peeled and cubed
• 1 cup thinly sliced carrots
• 1 cup mushrooms
• 1 cup diced red pepper
• 12 oz. tomato sauce
• (1 tsp. salt)
• 1 ½ cups matzo farfel

1. Sauté the vegetables in oil until tender.
2. Stir in tomato sauce.
3. In a 2-quart baking dish, arrange the vegetables and matzo farfel in alternate layers.
4. Begin and end with the vegetables.
5. Bake at 350 °F (uncovered) for 25 minutes.

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Zucchini Kugel for Pesach

Contributed by Estelle Posner

Makes 2 large, 10x13 kugels
2 cups matzoh farfel

• 1 sweet orange
• 3 very ripe bananas
• 3 cups chopped zucchini
• 1 cup vanilla almond milk
• ½ cup maple syrup or 20 dates
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 2 cups matzoh farfel
• 1 ½ cups chopped walnuts
• 1 ½ cups raisins

1. Grind 2 cups of matzoh farfel into flour and put aside into large mixing bowl.
2. Put orange, bananas and zucchini in high powered blender and blend until smooth.
3. Add to flour in bowl and mix.
4. Put almond milk, maple syrup/dates, vanilla and cinnamon into blender and blend until smooth.
5. Add to bowl and mix.
6. Add the 2 cups of matzoh farfel, walnuts and raisins to mixture in bowl and mix everything together.
7. Preheat oven to 350o.
8. Line two 10 X 13 baking pans with parchment paper.
9. Divide batter and Spread into pans.
10. Bake for about 45 minutes until edges are golden brown.

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Other Passover Recipes

1. http://www.kveller.com/mayim-bialik/vegan-kosher-for-passover-recipes/
2. Guacamole tastes great on matzah!
3. Indian food. Sag paneer [spinach and vegan cheese] and aloo gobi [cauliflower and potatoes]! These can definitely be made in advance and served over quinoa. Paneer tikka masala works well too.
4. Ratatouille - onions, tomatoes, eggplant, mushrooms, zucchini, etc.
5. Whole artichokes, with a variety of dips
6. Many soups are easily pesach-appropriate (there's a tomato/basil soup and a zucchini soup that are our favorites)
7. Various configurations of vegetables - esp. onions, carrots, potatoes, zucchini, squash, mushrooms - either oven-roasted with spices, or in a stew with tomato sauce - served over quinoa
8. Stuffed vegetables - tomato, or zucchini, or cabbage -- stuffed with quinoa, or with farfel stuffing
9. Various kinds of matzah lasagna
10. Eggplant parmesan (many standard eggplant parmesan recipes are kosher for pesach already)
11. Matzoh ball soup in veggie broth
12. Quinoa and roasted cauliflower/ broccoli with brown butter
13. Potato kugel