Passover Vegetarian Recipes

• ½ small finely chopped Onion
• 1 cup mashed Potatoes
• 2 tbsp Potato Starch
• 1 cup steamed and finely chopped Broccoli
• 1/3 cup Matzo Meal
• ½ tsp Black Pepper
• 2 Egg Whites or ¼ cup Passover Egg Substitute
• A few drops of oil (optional)
• ¼ tsp Salt

• You need an oven for this! Preheat it to 375°F.
• Combine matzoh meal, onion, potatoes, potato starch, egg white, black pepper and salt in a large bowl.
• Mix thoroughly and knead to form smooth dough.
• Now split the mixture into six equal segments.
• With the help of a wax paper, flatten each portion into a 4-inch circle.
• On every circle, place 1/6 part of the chopped broccoli.
• Fold each circle over the broccoli and press the edges to close the knish properly.
• Lubricate a cooking sheet with oil.
• On the baking sheet, vigilantly arrange the knishes.
• On each side, bake for 15 minutes.
• Once done, your broccoli knishes are ready to be served!

• 1 small finely chopped Onion
• 4 beaten Egg Whites
• 10 oz frozen chopped Spinach (defrosted)
• 2 lbs Eggplant (peeled and cut into 1 inch cubes)
• 1 piece Matzoh
• 1 peeled and shredded Apple
• Freshly grounded pepper to taste
• ½ tsp Salt

• Preheat the oven to a temperature of 400°F.
• Get hold of 9-inch square baking dish and two non-stick cookie sheets and grease them with oil.
• Extend the eggplant cubes in a single layer on the cookie sheets.
• Now, grab the aluminum foil, cover the baking sheets loosely, and bake for 10 minutes.
• Uncover the sheets out of the foil and change the position of the eggplant cubes.
• Cover the sheets with the aluminum foil and bake again for about 5 to 10 minutes till the eggplant turns soft when pierced with a knife.
• Take a large mixing bowl and put the cubes in it.
• Bring the oven temperature down to 350°F.
• After squeezing out the excess moisture from spinach, add it to the eggplant.
• Also, mix apple, onion and salt. Blend well!
• Now, it's time to add egg whites and pepper too!
• Hey, where is the Matzoh? Crumble the matzoh and add to the mixture. Again, mix well for best results.
• Spread the eggplant mixture into the lubricated baking dish uniformly.
• Keep on baking it until the top turns crisp and brown.
• Let the spinach and eggplant kugel stand in the oven for about 10 minutes.
• Remove the kugel out of the oven and cut into squares.
• Serve your Spinach and Eggplant Kugel hot or warm.

• 1/2 tsp Oregano
• 4 ounces Egg Whites
• 1 pound fresh large Mushrooms
• 1/4 cup Matzoh Meal
• 4 ounces Tofutti Better than Cream Cheese (non-dairy cream cheese)
• Salt and Pepper to taste

• Wash and clean mushrooms by removing the stems.
• You will need a blender to blend the stems with non-dairy cream cheese, egg whites, oregano, salt and pepper and blend until the mixture turns smooth.
• Also, mix the matzoh meal in the above mixture.
• Once the yummy mixture is ready, fill mushroom caps with it.
• Place the mushrooms on greased pan and bake for 15 minutes at 350oF.

• 3 peeled and grated Apples
• 1 cup Matzoh Meal
• 6 small peeled and grated Sweet Potatoes
• 1 tsp Cinnamon
• 1 cup Water
• 1 cup chopped Walnuts (optional)
• 1 cup Raisins
• 1/2 tsp Nutmeg

• Pre-heat oven up to the temperature of 375oF.
• Get hold of the food processor and grate sweet potatoes and apples in it.
• Now combine all the above mentioned components together.
• In a baking dish, slowly pour the above mixture.
• Bake the mixture for 45 minutes until it turns lightly crisp on top.