View Full Version : what to make for passover? side & dessert
03-28-2007, 12:44 PM
i am going to my mom's -- so she is making dinner.
no one knows i am raw (it's better that way, for now).
i'd like to make a side & a dessert that i can eat & that will WOW them (i'm new to raw & will tell eventually). suggestions?
btw -- need not adhere to strict religious guidelines (my family is pretty relaxed about all that).
03-28-2007, 12:51 PM
Walnuts, finely chopped
Freshly made red grape juice
Almond paste (see instructions below).
Mix together some finely chopped walnuts, freshly pressed red grape juice (never use bottled juice, as it has been pasteurized, thus heated at a high temperature) and some almond paste.
To make the almond paste, soak and peel some raw almonds. (Almonds can be easily peeled to remove the oxalic acid found in the skins if you soak them overnight or for a couple of days in the refrigerator. They swell up to nearly three times their original size! ) Then puree them into a paste, using a Champion juicer. Add the paste to the charoses.
The Champion juicer has an attachment that mills nuts (similar to stone-grinding them), which is good for a making a large quantity of sesame seeds into sesame butter. The Champion also makes good almond butter
Living Foods Tsimmes (Ashkenazi Style)
Based on a recipe by Robin Silberman, from rawfoodsnews.org
½ pound mixture of soaked pitted prunes and raisins and/or soaked dried apricots (Soak these overnight in freshly squeezed orange juice, not water)
1 large sweet potato
½ pound carrots (Note: You can substitute additional winter squash for carrots)
1 small orange squash (butternut or kabocha)
1 small turnip
1 small sweet apple (fuji, red delicious) optional
1/3 cup freshly squeezed orange juice
optional: 5 or more chopped pitted dates
1 ½ teaspoon ground cinnamon, or to taste
½ teaspoon ground ginger, or to taste
Soak prunes, raisins, and apricots overnight in freshly squeezed orange juice.
Finely grate the sweet potatoes, carrots, squash, parsnip, and turnip in a Champion juicer or food processor. Mix the vegetables, and set aside.
Peel, core and chop the apple. Chop the dates.
Combine part of the soaked prunes, raisins, or apricots with some of the orange juice in a blender until it is a consistency of thick sauce. Add a small part of the chopped dates. Add cinnamon and ginger to the sauce. Combine as much of the sauce to the grated vegetables as needed.
Add the chopped apples, and the chopped soaked fruit. Mix thoroughly. Taste again for correct seasonings. This recipe should be sweet. Because of the heaviness of this dish, serve it with something light.
I'm starting my Passover prep now too! I have Millet soaking for my millet matzo!
03-28-2007, 12:55 PM
I have more ;) email me if you are interested - email@example.com
04-06-2007, 10:31 PM
How do you make millet matzo? How long does millet take to sprout, and how long to leaven?
04-07-2007, 07:53 AM
Sprouted Millet Matzoh
Here is another raw matzoh recipe, reprinted with permission from The Sprout Garden by Mark M. Braunstein.
By Mark M. Braunstein
Yield: 1 quart batter (one 9" by 12" cookie sheet or 12 3" by 3" wafers)
When the ancient Hebrews left Egypt, they were too busy fleeing to sit around waiting for their bread to rise. So they simply left the yeast out of their recipe and invented matzoh. Of all our sprouted breads and wafers, this one made of millet tastes most similar to Moses' famous fast food--maybe the first fast food in history.
Since millet is not glutinous like wheat and rye, flax is added to prevent crumbling.
3 cups millet sprouts*
1/2 cup ground flax seed
2 cups water (preferably the water you soaked the millet in)
1/4 cup poppy seeds
Blend millet sprouts and flax with water in a blender. This is most easily done in two batches. Add poppy seeds and mix well. Pour onto wax paper or lightly oiled pan. Dry under the summer sun or on top of the radiator in winter (or in your dehydrator). Perforate into 12 3-inch squares with a fork when still slightly moist. Cut the squares when crisp. Refrigerate before serving or these fragile wafers may crumble.
*To "sprout" millet, you can simply soak it in water for seven hours. It may not sprout, but it softens enough to make this recipe.
04-07-2007, 10:46 AM
i know little about jewish tradition, but RP's brownies are ALWAYS a safe bet..
Rawpriestess' famous Brownies
1 cup walnuts (not soaked)
1 cup medjool dates (pitted, not soaked)
1/4 cup ground cacao or carob powder
blend in a food processor until it sticks together,
press into the bottom of a pyrex pan about 6X6, place in freezer or frige to firm up a bit, cut into 16 squares.
eat plain or top with more nuts, or frosting or coconut etc.
they do not call for coconut butter
also, when you post these to a website or share this recipe with anyone, please put my website, www.rawpriestess.com (http://www.rawpriestess.com/)
thanks so much
enjoy these guys they are indeed delicious.
so, so, crazy good. just like the real thing..really.
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