View Full Version : Passover
03-16-2006, 07:35 AM
this is a big challenge!! for everyday meals, no problem -- but preparing a full seder? i don't know where to begin!
everyone will want the traditional tastes -- soup with matzah balls, gefilte fish, matzah stuffing, sweet and sour meatballs, and fluffy spongs cake. YIKES :eek:
i may have to make some cooked food -- my 85 year old dad wouldn't be happy with 100 percent raw -- and that's ok. but i want hubby and me to eat raw and let others try some impressive subs for all our favorites.
anyone planning a raw passover seder? let's start brainstorming!
03-16-2006, 12:47 PM
check this out; http://www.rawfoodsnewsmagazine.com/modules.php?op=modload&name=News&file=index&catid=&topic=46
and **this one is vegan/cooked but to get an idea? and do RAW?
03-16-2006, 12:58 PM
One more: RAW Passover. http://www.rawfoodwiki.org/index.php/PassoverSeder
03-16-2006, 02:01 PM
would this work for Passover? use pears instead of peaches.
Renee Loux Underkoffler; Peaches and Cream Pie! Joz
03-16-2006, 02:35 PM
3 med beets
2 Granny Smith Apples
1 round sliver fresh ginger
then in each glass pour in juice of 1/2 lemon
fill glass with Beet Juice stir.
03-16-2006, 02:35 PM
thank you! thank you! thank you!
and wine, too!! :D
03-16-2006, 02:52 PM
You are welcome. The wine is AWESOME in nice wine glasses! Don't tell anyone what it is. They will be surprised. Probably not even guess.
03-17-2006, 08:58 AM
I am so excited to see you guys writing about this!!! My daughter's father and his wife are orthodox Jewish and my daughter told one of their friends who is a Rabbi and is trying to lose weight that I am on a all raw vegan diet, and he said, that would be Kosher, and that he would be interested in hearing about it. THere is a HUGE Jewish community where I live, and my daughter's Dad is very involved, and I would just LOVE to teach raw classes in this community-I'm sure people would be really receptive to learning about raw. THanks for the links!
03-17-2006, 10:00 AM
To me, this is one time when traditional overrules current diet ...
I'd make the traditional passover meal where raw just can't compete and I wouldn't feel even one smidgen guilty.
Next day, I'd get right back on the wagon.
03-17-2006, 02:55 PM
theresaann: You are welcome. At least for those that are interested RAW Passover is available.
04-07-2006, 12:27 AM
This is a recipe I made at the Tree of Life. It makes a really tasty bread.
Chocolate Goji Berry Challah By Alex Malinsky
2 cups gold flax seeds (ground till fine)
1 cup pistachios or pecans
1/2 cup almonds (ground)
1/2 cup soaked figs (save water) or raisins or more if you want it sweeter
2 Tablespoons black sesame seeds
1/2 cup soaked goji berries or diced up dried soaked apricot
1 tsp. Celtic sea salt
1/3 cup ground peeled raw cacao beans or raw carob and/or mesquite meal
1/2 teaspoon allspice
1/2 teaspoon cinammon or more if you like it
1/2 teaspoon cardamon
pinch of cloves
1/2 teaspoon nutmeg
3 grains buckwheat (this makes it a true challah)
Blend everything till smooth; if too wet add some ground almonds; if too thick add more soak water. You can mix in 2 to 4 Tablespoons of your favorite nuts (chopped) at this point and knead till nice and elastic. Once the dough is workable, divide into 3 balls. Take each ball and roll it into a strand. Once You have 3 ropes or strands, braid them together and pinch the ends together to form a loaf. Sprinkle the top of it with poppy seeds. Place on a dehydrator sheet and dehydrate for 2 to 3 hrs at 145 degrees (only Excalibur at this temp) or if using another dehydrator, dehydrate at 110 degrees. Then dehydrate for 2 to 3 more hours or till the bread is crusty all over.
Serve warm right out of the dehydrator with some chilled nut milk! Yummy!
You can make cinammon and date sugar soft pretzels with this bread base. You can get a ball, roll it into a rope, roll that into a mixture of ground dates with some cinammon, make it into a pretzel shape, and dehydrate till crisp on outside and soft on inside, about 6 to 7 hrs at 110 degrees. Be creative, add some dried fruits, or different spices for a unique taste! Enjoy in joy!
04-07-2006, 09:59 AM
Hag Sameach! I love Pesach! But my favorite is Sukkot. Any holiday where you are commanded to go camping for a week has to be good. ;)
Anyway, here are a few recipes I stumbled across on another web site. I have not tried either of these though.
This serves about 12 people if they each have a tiny piece for the blessing, and then some more while reading the Haggadah stories while waiting for the main meal to be served.
(Begin this recipe several days before your seder, in order to soak or sprout the necessary ingredients, and to dehydrate them.)
2 cups flax seeds
1 cup raw hulled sesame seeds
1/4 cup raw chia seeds
For a few hours, soak and sprout flax seeds and chia seeds plus the mechanically hulled (white) sesame seeds, which add much nutritional value to the mock matzoh. Be careful not to soak them too long, or they will ferment!
Then put them in the dehydrator at 105 degrees until they are completely dry. If you live in a hot desert area like Palm Springs you could dry them on a cookie sheet out in the sun. Or if you have an oven that has an optional setting of less than 120 degrees, you could put them in there for about 20 minutes.
When they are dry, put them in a coffee grinder to make a powder out of it, and blend with a small amount of purified water to make a paste.
The flax and chia seeds will form a sort of gel-like substance which provides a solid base to the mock matzoh.
4 Tablespoons raw psyllium
3 Tablespoons raw carob powder
1/2 cup date sugar (or soaked dates)
5 Tablespoons lemon juice
1/4 cup raw cashews
1/4 cup raw macadamias (delicious!)
1/4 cup chopped raw (best if blanched) almonds
1/4 cup raw pecans and/or walnuts
1/4 cup filberts (hazel nuts)
1/8 cup pine nuts (they're strong but the oil is wonderful)
5 raw brazil nuts (my favorite!)
and also, perhaps:
a few strands of saffron (it's expensive, that's why I say a few), a pinch or two or tumeric (also known as curcumin, it adds color and flavor and is the best herb to reduce swelling in any tissues in the body; especially good for Passover).
Add any of the optional ingredients to the paste you made above, then spread the mixture on either plastic wrap or rice paper that you lay on the dehydrator racks. Some people use aluminum wrap or wax paper, which I don't really approve of). Some people also use Teflex sheets. You might want to score the mathoz into small portions, to make it easy to break when dehydrated. Leave these in the dehydrator for anywhere from four hours to 2 days, depending on what the weather is by you. You can tell when it's ready because it will be dry like Matzoh. After dehydrating the matzoh, you can break it up when serving it, or cut it with a serrated edged knife.
You can eat the dehydrated matzoh it plain, or with charoses.
Live Foods Charoses
20 small apples
1 quart soaked almonds
cinnamon, nutmeg, allspice, cloves, ginger
1. Process the apples in a food processor.
2. Process the almonds in a food processor.
3. Blend the processed apples and almonds in a bowl, and add spices to taste
04-12-2006, 12:38 AM
I'm seeing mixed info on whether sesame seeds, and probably flax seeds, are or are not Kosher for Passover. Orthodox Union here says no on sesame seeds, although we're not Orthodox anyway and not sure if Conservative has another opinion.
http://www.ou.org/pdf/symbol/btus-pesach65.pdf#search='kosher%20for%20passover%20ses ame%20seed' (warning: slow downloading pdf).
i made chopped liver tonight with mushrooms, Vidalia onion, onion powder (not raw, I know, but the real onion was too bitter, even the Vidalia) and walnuts, salt and pepper. Didn't taste quite as good as my cooked vegan liver with green beans, but at least it's not green!
I also made Alissa's crab cake and left out the dill as a gefilte fish. I was doing so much tasting tonight, I can't quite tell if it's close or not. I'm taking the dill to my in-laws in case I want the crab the second night. Of course, real crab isn't kosher, so there's a certain fun in having the raw!
My strawberry pie (walnut and date crust, cashew/strawberry/date filling topped with coconut and strawberries) is at least guaranteed to be better than the usual matzah meal dessert! No camera here to share pics, I'm afraid.
04-12-2006, 01:40 AM
sounds like you have some great ideas here.
I know that (for me) I must stay raw, I can not eat anything at all cooked, or I will go off the wagon and eat cooked for monhts,
but this is me, I know this about myself.
so I MUST stay 100% raw.
your recipes sound delicious.
04-12-2006, 07:38 AM
... I am on a all raw vegan diet, and he said, that would be Kosher, and that he would be interested in hearing about it. THere is a HUGE Jewish community where I live, and my daughter's Dad is very involved, and I would just LOVE to teach raw classes in this community-I'm sure people would be really receptive to learning about raw. I'm not Jewish, but I was a "shabbos goy" (a non-Jew employed to do work on Saturdays) for an Orthodox family during my college days, learned a lot of Yiddish from friends and employers over the years, have attended many seders and even a bris and have been very close to several people of Orthodox faith or heritage for the last half dozen years, so by now if I put on a yarmulke I could pass. At least for a while. :)
The great thing about a raw vegan diet for one who keeps a kosher kitchen is that everything is pareve... neither meat nor dairy. So it enormously simplifies meal planning, food preparation, and food serving. From a kosher standpoint, everything goes with everything. Only one set of plates is needed, one sink, etc.
Of course there is still the matter of traditional tastes to be dealt with, and what's kosher for passover, but that's a different issue. For day to day eating raw vegan is just way, way simpler because it's pareve.
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