Celebrate vegan Passover with the Girlie Girl Army! »
Vegan powerhouse Chloe Jo Davis does an annual guide to an animal-friendly Passover, and this year she’s got brand-new recipes for Passover Pizza, matzoh chocolate brittle, and Harriet’s charoset (recommended usage: ice cream topping!).
Are you observing Passover this year? If you are, surely you know it begins at sundown today and lasts seven nights. How vegan will your table be?
[photo by mollyjade via Flickr]
Check it out, dudes!: A vegan chocolate seder plate from No Whey Chocolates! So dope! Man, I love chocolate containers. If I lived somewhere really cold, I’d have chocolate everything. Chocolate bowls, chocolate bed, chocolate everything. Except coin jar, that’d be gross.
I’ve only been to one Passover seder and they made me read the part of the wicked child!
Cookbook Reviews by Rachel: Vegan Holiday Kitchen by Nava Atlas »
Overall Rating: A-
Level of Difficulty: Beginner to Intermediate
Best for: Anyone looking for no-fuss ways to veganize their family celebrations.
You know how they call that time from Thanksgiving to New Year’s “the holiday season”? There are holidays all year round, it turns out. (Flag Day: June 14). What would fill the “seasonal” aisle of the grocery stores otherwise? So while you might think a cookbook called Vegan Holiday Kitchen should get reviewed in like, November (which happens to be when everyone else reviewed it), it’s with an eye to strategy and not simply a result of laziness that I bring you this late March report. This cookbook covers not only Thanksgiving, Christmas, and Hanukkah, but Passover, Easter, Rosh Hashanah, and Independence Day. Plus brunch, which I guess is its own holiday.
PSA: Passover starts after sundown Friday, April 6. Easter is Sunday, April 8. Holidays approacheth! Do you have a plan?
Nava Atlas had a clear purpose with this photo-heavy offering: honor tradition, add the vegan element, and create special-occasion meals that are fun, not stressful. To that end, her recipes tend to the simple and don’t shy away from shortcuts (canned lentils?!). But the lack of elaborate preparation or unusual ingredients makes this a really awesome resource when you’re looking to cook in someone else’s kitchen (like I did for Thanksgiving), or if you’re short on time, or if you just think complicated recipes are scary.
I’ve made a lot of stuff from this book over the last six months (though it’s not an everyday go-to), but somehow I failed to photograph most of it. Here’s the Red Wine-Roasted Brussel Sprouts everyone loved in November (pre-roasting):
And here’s a sandwich I made on the Vegan Challah, which came out really delicious, if not quite as flaky as the original (secret ingredient: squash!):
While some of the recipes are restricted to particular holidays or seasons (Passover = lots of matzoh, July 4th = grilling), it’s also fun to mix and match. At Christmas, we brought Moroccan-Flavored Tofu with Apricots and Olives, in theory a Rosh Hashanah offering, to a friends’ house for fancy dinner; it got devoured with compliments.
Atlas is a good communicator: The recipes are written clearly and are easy to follow, and each is labeled at the top if it is or could be soy-, gluten-, or nut-free. I’ve wanted to tweak some of her instructions (less sweetener in the Agave and Mustard-Glazed Green Beans, for example), but haven’t had any disasters or failures, praise be.
My only major complaint is that, especially in the Thanksgiving and Christmas chapters, Atlas shies away from star-of-the-show, protein-heavy, centerpiece dishes that I think are pretty key to a vegan celebration. Stuffings and pilafs abound; hearty stews and tofus do not. Perhaps this is a rebellion against Tofurky, but I want my protein, dammit.
Anyway, this book will be my #1 go-to for figuring out what to cook in my mother’s kitchen to bring to a seder next month. I’d wanted to try the matzoh balls before writing my review, but I’ll just have to post about it later.
Final verdict: Solid, crowd-pleasing recipes designed for simplicity. Especially valuable for the wealth of Jewish recipes, more than I’ve seen collected anywhere else.
With matzo love, happy Pesach! »
As a gentile who has been called a shiksa by more than one grandmother, let me say to you from the bottom of my heart: HAPPY PESACH! And also, “Whatever, your grandson can date who he wants! I kid, don’t murder me!”
Now, onto the food, the most important part of any holiday. Here’s a recipe from the no-longer-updated-but-still-beloved heeb’n’vegan for sweet potato dumplings in tomato-Brazil nut sauce! I will soon be eating this in solidarity with the holiday and also, all things delicious! Then, I’ll be drinking several of these cocktails inspired by the Seder plate. Gotta love the holidays!