share vegan recipes

Recipe and directions from the awesome folks who do Post-Punk Kitchen:

Ingredients
1 1/2 cups matzoh meal
12 oz package firm silken tofu (like mori-nu)
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish

8 cups or so vegetable broth

Directions
In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.

Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine until it’s well distributed. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight. You can’t skip this step, it’s important in making sure that the matzoh balls will not fall apart when boiled.

When you are ready to form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover and bring to a boil.

Have handy a cutting board to line up the formed matzoh balls, and cover it with parchment paper if you have it, to prevent sticking. Also have handy a wet rag to wipe your hands on to make for clean hands for forming matzoh balls.

Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When the forty minutes are up you can remove the lid. The matzoh balls will have floated to the top and will drop back down when lid is lifted. This is fun to watch.

Now they are ready to serve, however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

Prepare the broth by placing it in a seperate pot. Grate the other half of the carrot into the broth, along with a healthy handful or fresh dill, roughly chopped. Bring to a low boil, and when it’s just heated you’re ready to prepare the bowls.

With a slotted spoon, carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they’re covered only about half way. You can garnish with some more fresh dill, or parsley. Serve to whoever you love.

If you are not serving the soup right away, you can refrigerate them over night, and boil them when ready, Some people even freeze leftovers, but I never have as there’s never been leftovers.

This is the recipe I used this year, and I loved it!

3 pounds russet potatoes
1/2 to 1 cup unbleached white flour (or matzah meal)
1 tsp. baking powder
3 tsp. sea salt
1 tsp. ground black pepper
dash of cayenne pepper
parsley
2 cups minced onion
1 cup grated carrot
1 cup thinly sliced scallions
4 Tbsp unflavored soymilk

Peel the potatoes. Grind half of the potatoes in a food processor with a metal blade. Process until finely chopped. Change the blade to the grater, and grate the remaining potatoes (or grate by hand).

Transfer the potatoes to a strainer placed over a bowl. Drain for 10 minutes, then squeeze out excess liquid. Let the liquid sit for a few minutes to allow the starch to settle to the bottom. Pour off the liquid, leaving the starch behind. Add the potatoes and stir to combine. Add the flour, baking powder, salt, black pepper, cayenne, onion, carrot scallions, parsley and soymilk to the potatoes, and mix thoroughly (use your hands!).

Fry in a skillet with canola oil until the edges are browned. Then, turn the latkes over and fry on the other side until the latkes are golden.

STORAGE TIP: avoid refrigerated sogginess—freeze in a single layer, then reheat in the oven at medium heat.

I love this recipe. I was astounded the first time I tried it how good it actually was, and it’s really quick to make. Also ingredients can easily be substituted- I can always make this even when there’s nothing in the kitchen. To make this vegan just leave out the cheese :)

1 tablespoon vegetable oil
1 large onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 cups low sodium vegetable broth
1/2 teaspoon dried oregano
1 small zucchini, sliced 1/2-inch thick
1 1/2 cups cooked black soybeans or other beans
1 cup tomatoes, chopped (fresh or canned)
2 tablespoons fresh lime juice
4 tablespoons cheese, shredded (Jack or other) (optional)
4 teaspoons cilantro, chopped (optional)
2 cups tortilla chips
hot sauce (to garnish) (optional)

1. In large saucepan, heat oil over medium-high heat.

2. Add onion, jalapeno and garlic and cook, stirring often,    about 4-5 minutes or until onion is slightly soft.

3. Add broth, oregano, zucchini, beans and tomatoes.

4. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.

5. Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips.

6. Serve hot with hot sauce on the side.