If you’re following a specialty diet, you might think you’ll be staring at an empty plate during Passover. But there’s no reason to starve for eight whole days!
My husband’s new eating plan prompted me to seek out new ways to prepare our family’s favorite Passover dishes. I found out that with a few clever substitutions, you can still enjoy all the traditional fare! (Gluten-free matzo ball soup, anyone?)
Vegan & Gluten-Free Matzo Balls
A new twist on everyone’s favorite comfort food
- 1 ½ cups quinoa flakes
- 1 cup quinoa flour
- 2 cups boiling vegetable broth (or water)
- ½ teaspoon salt
- ¼ ground pepper
- ⅓ cup canola oil
1. Pour 1 ½ cups quinoa flakes into a large, heat-safe bowl and cover with 2 cups boiling broth.
2. After 3 minutes, add 1 cup quinoa flour plus ½ teaspoon salt, ¼ teaspoon pepper and ⅓ cup canola oil.
3. Mix well with a fork, then cover and put in the refrigerator for 20 minutes.
4. When ready, you can either roll into small 1-inch balls and flash freeze or you can prepare to bake.
5. When ready to bake, preheat over to 275 and place balls onto parchment-lined cookie sheet.
6. Bake 10 minutes, turn over and bake an additional 10 minutes.
7. Add to your favorite soup!
Cacaco Matzo Brittle
Don’t forget dessert!
- 1 cup raw cacao powder
- ½ cup coconut oil, melted
- ¼ teaspoon cinnamon
- 2 ½ tablespoons agave nectar or maple syrup
- 2 whole wheat matzos, broken into bite size pieces
- ½ cup raisins or dried cranberries
- ⅓ to ½ cup nuts (use one or combine your favorites: chopped walnuts, pecans and/or slivered almonds) – I like to toast them ahead of time
1. Combine cacao powder, coconut oil, agave nectar, and cinnamon.
2. Add matzo to cacao mixture, then pour onto a large, parchment-lined cookie sheet.
3. Evenly spread nuts and raisins over cacao matzo.
4. Place the cookie sheet in the refrigerator for an hour.
5. When ready to serve, break into bite-sized pieces and enjoy!
Dana Zucker is a home cook that likes to do it her way! She gets creative with nutritious ingredients to keep her active family—teenage twins and a vegan, triathlete husband—healthy and happy. Cooking with organic, local and whole food ingredients is key, whether she’s whipping up an early-morning breakfast, prepping afterschool snacks or getting dinner on the table at 10 p.m. Dana says, “We do eat out sometimes, and even cheat with some pre-made foods. But I try to balance making delicious foods with the reality of a busy schedule.” Dana’s recipes are a great starting point to find a style of cooking that works for your family. Her advice? Keep it real—and keep it easy!