Raw Passover Recipes??? [Archive]

Sweet lips

03-22-2005, 08:01 PM

I posted this thread for a bread - is challah one?

http://www.rawfoodtalk.com/forum/showthread.php?t=2328&highlight=bread

Hope the rest are pleasant to your palate

Mock "Gefilte Fish"
Based on a recipe by Robin Silberman, from rawfoodsnews.org

Traditional gefilte (pronounced guh-FIL-tuh) fish is a standard part of any Ashkenazi Passover seder. Children of generations past would always watch as their grandmothers would spend the day preparing the four kinds of minced fish and boiling them for hours until all the flavors would blend together. As living fooders, we do not need to sit on the sidelines watching others eat. Here is one contribution that will be welcomed by all vegetarians at the seder table.

1 cup cashews, soaked overnight
1 cup almonds, soaked overnight
1 cup pine nuts, soaked overnight
1 small carrot
1 cup green onion, or chives, finely minced
1 bunch parsley or fresh dill
½ cup lemon juice (more or less)
1 clove or more of fresh garlic
1 tablespoon kelp granules or more (this gives the "fishy" and salty flavor)
Run the soaked cashews, almonds, pine nuts, and carrot through a Champion juicer using the blank (solid) plate. The mixture will come out very thick. (If you don't have a Champion, you can blend these in a food processor.)

Put into a bowl and add the lemon juice, the kelp, and a small amount of water until it is a wet paté consistency. Mix. Add the minced onions or chives, parsley, and garlic. Taste for flavor and "fishiness."

Form into balls or patties, and let stand to flavor the paté. Serve on a bed of lettuce with a small amount of freshly grated horseradish on the side. Serves 8 or more, depending on the size of the patties.

Beet Salad

2 beets, peeled and grated
1/2 large head of cabbage, shredded
3 carrots, peeled and grated
cup of raisins
1 apple, diced
1/4 cup lemon juice
1/4 cup oil
1/4 cup water
Toss ingredients into a bowl, and mix.

This comes from Debra Wasserman's "No Cholesterol Passover Recipes"

Israeli Salad

6 large tomatoes, diced, or in wedges
6 cucumbers (or 3 English cucumbers], diced
1/2 cup chopped scallions
2 large carrots, grated
radishes, finely sliced
Dressing:

4 tbsp. olive oil
2 tbsp. lemon juice or vinegar
1 cup chopped parsley
2 tablespoons dill (optional)
2 teaspoon celery seed (optional)
salt & pepper to taste

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.

Double stuffed tomatoes

This filling meal is like baked tomatoes but with life force oozing out of every juicy tomato pore. Remember to soak the seeds and sundried tomatoes the day before you want to eat this dish.

4 beef (or other large) tomatoes
3 cups of sunflower seeds, soaked and drained
1 cup of sundried tomatoes, soaked and drained
Half a teaspoon of paprika
A handful of basil + few whole leaves for garnish
1 clove of garlic
5 black olives, stoned
Cut the tops off the tomatoes and put them to one side. Scoop out the seeds and the middle flesh of the tomatoes. (Use the discarded tomato middles in another recipe such as gazpacho.)

Roughly chop the sundried tomatoes. Using a hand blender, blend the sunflower seeds with the sundried tomatoes and paprika until smooth and creamy. Finely chop the handful of basil, garlic, and olives, then mix them into the sunflower/dried tomatoes/paprika cream. Stuff the tomatoes with the mixture, until theyre overflowing. Top with the extra basil leaves, and place the lid of the tomato back on top. A food processor will work for this if you dont have a hand blender, but the result wont be so creamy. Serve with your favourite salad.

Cream of Celery Soup

Blend:

1 bunch celery, chopped
4 cups water
1/4 cup olive oil
1/4 cup lemon juice
1 avocado
1 tomato, sliced
1/2 to 1 tablespoon honey
some chopped parsley
salt and pepper, to taste
I love this soup, and find that others do too--people usually want seconds. Lately I've blended everything but the tomato and avocado, and add them in, chopped to bite-sized pieces. I often add scallions or chives, and a mineral mix I have called "Salty Dog," a mix of nutritional yeast, sesame seeds, kelp, milk thistle, etc.

Sharon in Colorado

03-22-2005, 08:02 PM

This was posted in a file section of a yahoo group, so I'm assuming it's okay to post here:

How to Create a Raw Passover Seder

Janine Laura Bronson cooks up (you should forgive the word "cook"--it's used metaphorically here) some great ideas for a fabulous raw foods Passover seder. These are fun even if you don't celebrate Passover.

How to Create a Raw Passover Seder

by Janine Laura Bronson

The primary Passover mitzvah is having at least a portion the size of an olive of the traditional Kosher matzoh for Passover. The origin of the Hebrew word matzoh probably comes from "that which is brought out of," or "up from" (as in "the wheat that was harvested and taken out of the good earth").

But if you're having an all-raw Passover, you'll want to substitute plenty of alternative--raw--matzoh, which is Kosher and more delicious, and won't cause constipation!!! (Matzoh can be like glue in the stomach since it's flour and water!)

Raw Matzoh

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 (a small appliance that only costs about the price of a "Chai"--the number 18--, or $18) 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.

Optional ingredients:

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 matzoh 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 plain, or with charoses.

Charoses

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.

Cold Gazpacho Soup

This serves about 6 people.
I like to make this with:

Plenty of vine-ripened tomatoes
A little fennel (which tastes a bit like licorice)
Fresh red beets
Cilantro
Finely chopped Italian parsley
Some dill
Mint
and--if possible--Fresh Basil
and even a tiny sprig of fresh thyme!

I add to that diced cucumbers (which I have peeled and seeded by cutting the cuke lengthwise into quarters and cutting a diamond-or triangular shaped wedge from the center where the seeds accumulate).

I also add about three or four ripe avocados.

Once in a while, if I'm adventurous, I'll add a quarter of a tiny habanero pepper that I peel and remove seeds from (being careful not to touch my eyes, because it really burns) This wakes up the appetite for sure!

For Passover we can't forget the famous:

"Pascal Yam!"
(This is actually called Paschal Lamb at omnivorous seders.)

Yellow sweet potatoes
Freshly squeezed lemon or line juice
1 crushed garlic clove
Parsley
Dill
Sesame Cream

For this dish, peel yellow sweet potatoes and soak them for a couple of days in the refrigerator in purified water to which you have added freshly squeezed lemon or lime juice and a crushed clove of garlic!

Then add some chopped potatoes and chopped parsley plus a little fresh dill to taste and garnish with a dollop of sesame cream.

(To make sesame cream, put hulled sesame seeds in a coffee grinder and grind until it forms a paste. Then add sme purified water until it becomes creamy. You can add lemon to this for a wakeup flavor.)

Cashew Dressing

This is great on salads. I also like to make a wonderful batch of "cheesy" tasting mouth-watering cashew cream dressing.

Raw cashews
Freshly squeezed lemon juice
Freshly ground mustard seeds (optional)
Finely ground red bell peppers (optional)

I soak raw cashews for three to four hours.
Then I put about two cups of the soaked chopped cashews into the blender with two cups of purified water, until the mixture looks creamy.
I put that into a bowl that is large enough to give the mixture room to expand. I cover the bowl with a clean dish towel or other cotton cloth and set it on a counter so it can breathe and "mature!" for at least a day or two. I remove the skin that forms on the top.

When you're ready to serve this, stir in some lemon juice to taste and any other dressing ingredients you like, such as freshly ground mustard seeds, or finely chopped red bell peppers.

Stuffed Bell Peppers

These are great for feasts.

Red bell peppers
broccoli (or other colorful vegetables)
macadamias
filberts
brazil nuts
pine nuts

Stuff the red bell peppers with chopped vegetables, maybe fresh broccoli, or whatever is in season (the more colorful the better), then bind the chopped pieces together with a paste made from nut butters. You might want to make a paste from a combination of soaked macadamias, filberts, brazil nuts, and pine nuts.

Salad

Beet tops
Spinach
Romaine lettuce
Endive and/or escarole
Minced butternut squash
Spaghetti squash (separated into strands with a fork)

Top this with:
Lemon-Tahini Dressing

Blend sesame paste (see above for recipe) with freshly squeezed lemon juice and some minced garlic cloves and possible some Nama Shoyu, which is unpasteurized soy sauce.)

Rainbow Salad

Also make a separate rainbow salad from:
Beets
Red cabbage
Green cabbage
Carrots
Cucumbers
and Freshly squeezed lemon juice.

It would be helpful if you had the "V" slicer, or the Saladacco raw food pasta maker to make all the desired shapes and textures imaginable.

Key to Raw Passover Seder Success

The key to the success for your raw Passover Seder is in the fancy decorations as you arrange the recipes colorfully on the plates.

On the Seder plate (which ordinarily requires a hard-boiled egg, "Beitza"), I like to use a pomegranate, since it has many seeds to symbolize fruitfulness or prosperity.

For "Moror" (bitter greens), I like to use a combination of either fresh collard or mustard greens, or seasonal dark green leafy veggies, like parsley.

For the shank bone, "Zroah" (this is not for eating, it is only for symbolism, so it's okay that it's been cooked), I substitute a well "browned" or grilled leek that has not had the white roots removed. I cut and into strips the green part on the other end so it hey fan out from the center, rather like the shape of a beaming sunshine with the rays radiating outward

Copyright 2001

In our (http://www.rawfoodsnewsmagazine.com/) 2002 Raw Passover recipes feature, Robin Silberman, the author of a brand new raw Haggadah, shares some delicious raw versions of traditional recipes with you, including gefilte "fish", mock chopped liver, tsimmes, macaroons, and matzoh! Bonus: Link to another raw matzoh recipe by Mark Braunstein.

Passover Recipes

By Robin Silberman

Mock "Gefilte Fish"

Traditional gefilte [pronounced guh-FIL-tuh] fish is a standard part of any Ashkenazi Passover seder. Children of generations past would always watch as their grandmothers would spend the day preparing the four kinds of minced fish and boiling them for hours until all the flavors would blend together. As living fooders, we do not need to sit on the sidelines watching others eat. Here is one contribution that will be welcomed by all vegetarians at the seder table.

1/2 cup cashews, soaked overnight
1/2 cup almonds, soaked overnight
1/2 cup pine nuts, soaked overnight
1/2 cup green onion, finely minced
1/2 bunch parsley or fresh dill
1/4 cup lemon juice (more or less)
1 clove or more of fresh garlic
1 tablespoon kelp granules or more (this gives the "fishy" and salty flavor)

Run the soaked cashews, almonds, and pine nuts through a Champion juicer using the "solid" (blank attachment. The mixture will come out very thick. [If you don't have a Champion, you can blend these in a food processor.] Put into a bowl and add the lemon juice, the salty liquid, and a small amount of water until it is a wet paté consistency. Mix. Add the minced onions, parsley, and other seasonings. Taste for flavor and "fishiness." Form into balls or patties, and let stand to flavor the paté. Serve on a bed of lettuce with a small amount of freshly grated horseradish on the side. Serves 4 or more, depending on the size of the patties.

Mock "Chopped Liver"

Mock "Chopped Liver" has been a vegetarian staple since the 1970s. And at every vegetarian seder I went to, I encountered some very original food-combining! As you probably know, food-combining is one of those nutritional beliefs that shuns originality.

I think the tastiest "edible" (properly food-combined) recipes for mock chopped liver are those made with either walnuts or almonds as a base, with added mushrooms, plus lentils or peas. The problem with using green beans (probably the most likely choice for Living Fooders), is that a blender or Champion juicer turns them into "liquid" greens, a texture that doesn't add to this recipe.

To make this mock chopped liver, you will need:

1 cup lentils or peas soaked, and/or sprouted
1 tablespoon extra virgin olive oil
1 medium onion
3/4 to 1 cup walnuts
1 teaspoon (or more) freshly squeezed lemon juice
kelp powder or granules to taste
a pinch of cayenne pepper
optional: minced celery, red bell pepper, grated carrots, or other chopped vegetables.

Process the lentil sprouts, walnuts, and onion in a Champion juicer. Turn into a bowl, and add the oil and seasonings to taste. When adding the fresh lemon juice, start with 1 teaspoon and increase (up to 1 tablespoon) if you prefer more. Let this mixture set for a few hours and mix again before serving. For a chunkier mixture add finely minced celery, red bell pepper, grated carrots or other chopped vegetables. Serve with Living Foods Matzoh or finger vegetables.

Living Foods Tsimmes (Ashkenazi Style)

It isn't usual to eat potatoes raw, or in combination with other starches and fruit. Though the food-combining in this recipe seems precarious at best, the overall taste is quite nice. Since raw starchy vegetables need to be chewed thoroughly, it is best to grate all of these vegetables finely. The sugars in the added fruit juice help to break down the foods even further. The sauce is the key to this recipe.

1 large sweet potato
1 small white potato (Note: If you prefer not to use white potato, any root vegetable works here: parsnip, rutabaga, turnip, carrots, or extra squash.)
1/2 pound carrots (Note: You can substitute additional winter squash for carrots)
1/2 to 1 small orange squash (butternut or kabocha)
1/2 to 1 small turnip
1 small sweet apple (fuji, red delicious) optional
1/2 pound mixture of soaked pitted prunes and raisins and/or soaked dried apricots (soak these overnight in freshly squeezed orange juice, not water)
1/3 cup freshly squeezed orange juice
optional: 5 or more chopped pitted dates
1 1/2 teaspoon ground cinnamon, or to taste
1/2 teaspoon ground ginger, or to taste

Finely grate the sweet potatoes, white potato, carrots, squash, and turnip in a Champion juicer or food processor. Squeeze out as much liquid from the white potato as possible and discard. 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. Add 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.

Coconut-Almond Macaroons

The hardest thing to do when adapting traditional Jewish recipes to raw vegan ones is finding substitutes for traditional "binding" foods. Eggs have always been used as binders, especially for desserts, as have fats like butter and margarine. And for sweetness in traditional cooked omnivore recipes, sugar is the number one choice. Since Living Fooders do not eat eggs, typical fats or sugars, the textures of desserts tend to take on a different--heavier--consistency. To replace the umpteen eggs or egg whites that make traditional macaroons light and fluffy, I use bananas. I find they have the binding, sweetness, and creamy qualities found in the traditional recipes, without having the elements that we choose not to eat.

Here is my macaroon recipe:

3 cups almonds, unsoaked
3 cups dried unsweetened coconut
2 bananas
fresh pineapple juice (or orange juice) for liquid and sweetness
2 tablespoons non-alcoholic almond extract (for added almond flavor)
optional: dried orange rind and freshly squeezed orange juice

Grind the almonds finely. Grind the coconut finely. Mix the bananas and the juice in a blender to a mushy texture. Add this to the almond-coconut mixture. The mixture should be heavy and pliable, not loose. Add more coconut to get the right consistency. Add the extract for taste. Form tiny balls of the mixture and place on dehydrator trays (on teflex sheets) and dehydrate until dry, but chewy. For a more "orangy" flavor, use dried orange rind with the orange juice. Makes about 75 tiny macaroons.

Living Foods Matzoh

Matzoh is the mainstay of the Passover holiday. Without it, Passover just would not be the same. But we Living Foods enthusiasts need our own matzoh recipe. Dorleen Tong, one of the creators of SF LiFE (San Francisco Living Foods Enthusiasts) created the following recipe years before it became matzoh!

This recipe makes so much, you'd do well to have a 9-tray Excalibur dehydrator. If you want to make less, just half or third all of the ingredients.

15 pounds organic carrots (equals 22 cups of carrot pulp) (Note: You can substitute winter squash for the carrots. I like Kabocha because it tastes just like pumpkin.)
1 to 1 1/2 pounds flax seed, unsoaked
Note: Each 8-cups of carrot pulp requires 8 ounces of flax seed. If you are making the entire recipe, 1 to 1 1/2 pounds of flaxseed is sufficient.

This recipe is made from the pulp of juiced carrots. Juice 15 pounds of carrots and retain the juice for another time. Squeeze as much juice out of the pulp as possible and retain. In a grinder or blender, grind the flaxseed. Mix the two ingredients, and add as much carrot juice as is needed. If you have a 9-tray dehydrator, divide the mixture into nine portions, and flatten each portion on a dehydrator tray (on a teflex sheet). Score the pulp into 4 large squares, or 9 smaller squares, or leave without scoring the trays.

Dehydrate the matzoh at 105 degrees for at least 15 hours, or longer. Break the matzoh in pieces after it is dry and very crispy. Enjoy throughout the Passover holiday.

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.

Note: The Sprout Garden is published by The Book Publishing Company.

Note: Robin Silberman studied with Ann Wigmore in 1983, and became her San Francisco contact for the Whole Life Expos, preparing food for her workshops. She was also on staff with Ann in Puerto Rico at the Ann Wigmore Institute in 1991. After Ann's passing, Robin continued to do archival work on her correspondence and writings. In 1983, Robin helped found the oldest living foods support group in the country, then known as San Francisco Living Foods Support Group, and now called SF LiFE (San Francisco Living Foods Enthusiasts). She continues to be an active member, teaching living foods classes from an Ann Wigmore perspective, and recently demonstrating Living Foods for Passover, and completing the first Living Foods Passover Haggadah. To order Robin's Haggadah sent via Priority mail, ($14.50 covers book and postage if you mention Raw Foods News), send check to Robin Silberman, 1032 Irving Street #718, San Francisco, CA 94122-2218. For faster service and an e-mail download ($7.50 if you mention Raw Foods News), e-mail Robin. Robin has been a professional technical writer for 20 years, and is currently researching systems analysis and design.