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    You are in: Home / Cookbooks / Veggie Pesach foods for Lynne
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    260 recipes in

    Veggie Pesach foods for Lynne

    Besides strictly veggie "food", I've included all the dessert recipes (sorry!), and also many for fish entrees or appetizers. Hope it helps.
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    This is a traditional sweet vegetable and dried fruit stew made with some distinctive spices. I started roasting mine, after an idea I got from Martha Stewart. I make it for Rosh Hashana as well as Passover.

    Recipe #263220

    I get really frustrated with Jello that doesn't set-up. I have made these "fool-proof" jigglers a million times for my kids. It's the only recipe I've used that's firm enough to cut out with cutters. Very easy for kids to make, too.

    Recipe #111982

    Sinfully good, spoon over ice cream, custard pie or angel food cake.

    Recipe #123073

    Have no fear - there's really nothing fishy about this recipe. I got it from my Russian Culture teacher after a food-sharing day. It's a wonderful and intriguing appetizer, great with small squares of dark bread. The small amount of garlic remains raw to give it a subtle bite. I substitute the mayo for a store-bought vegan version, but any creamy mayo will work for a more traditional recipe.

    Recipe #148986

    Recipe #211499

    A wonderful side dish with fish, chicken, or beef. Adapted from "Simply Tuscan."

    Recipe #67353

    This is an adopted recipe. Here's what the OP had to say about it: "This is my recipe and is an excellent solution to managing your consumption of fat, triglycerides, sugar, etc., because it's all-natural without the need for any additives of any kind. Kids love eating and making this recipe, too! And it is the healthiest alternative to sugared treats. Best of all, you can eat as much as you like without any guilt -- if you do guilt with your eating program (such a waste -- see my profile)."

    Recipe #71057

    This is such a wonderful summertime treat! I have used all kinds of fruit combinations in this; use your imagination. Far richer and intense in flavour than anything you can buy, and yet it's almost all just healthy fruit. The fruits that work best have a fairly smooth fleshy texture; things like mangoes, muskmelons, peaches, apricots, and bananas. But also good are strawberries, pineapple, blueberries and the like. Seedy or watery fruits can be used, but it is best to use them mixed with something that has a smoother denser texture, and to use less of them. Cook time is tempering time, but prep time does not include freezing time.

    Recipe #74760

    This is a excellent Tomato Salad , Perfect for hot summer days with Grilled Dishes. You can vary this recipe , try finely sliced shallots for the onion or even lime juice for the lemon, or add a teaspoon of dijion-style mustard to the dressing.Make this salad just before serving.This Recipe came from a fab Book called "The Best of India"

    Recipe #137329

    Strawberry Swap Spring 2005 ZWT region is West for the strawberries and the asparagus grown in California.

    Recipe #122587

    8 Reviews |  By JenPo

    It's really the simplest fruit salad in the world and the flavor combination is very good. It's from Gourmet magazine.

    Recipe #197465

    2 Reviews |  By Mirj

    Every year, on Israel's Independence Day, we all go off and have a barbeque in a public park together with friends and family. Every year, without fail, my Sushiman makes his Sick Salad. Sushiman is British, so sick means barf. And it really does look like barf. People rave about it, although I wouldn't know, I really can't bring myself to eat it, although that one time I did taste it (with my eyes closed), it was actually pretty tasty! At the request of a few brave souls in the Jewish forum, here it is, in all it's glorious, barfy splendor!

    Recipe #223492

    I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

    Recipe #50847

    from Susie Fishbein's "Kosher by Design" this recipe looks delicious and lovely, though, I think, a lot of work. Haven't tried it yet, but it looks like a winner. Everything can be made 3-4 days beforehand, and assembled before serving. To quote the author, "If not using for Passover, substitute cornstarch for the potato starch, add 1/4 teaspoon cream of tartar to the egg whites when whipping them for the meringues, and try using dairy whipping cream and white chocolate-dipped nuts for dairy meals."

    Recipe #216642

    From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.

    Recipe #216691

    from his website. He writes, "This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers."

    Recipe #217117

    from his website. He writes, "Traditional pâtés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers."

    Recipe #217119

    I just finished making this for a lunch party we are having and the results were delicious. Essentially, guac is guac, but this one really hit the spot. Hope you like it too.

    Recipe #112943

    adapted from the Chicago Tribune. Haven't tried it yet. Looks great. Made to go with any type of oily fish, like salmon or tuna.

    Recipe #115587

    one of those it's too good to be pesach recipes that has been a standard in my family for decades. The recipe is very forgiving, and is delicious in all its forms. Enjoy!

    Recipe #122959

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