Vegan Passover Recipes

Vegetarian Journal, Jan-Feb, 2003 by Nancy Berkoff

Due to demand, The Vegetarian Resource Group has published more vegan recipes for Passover in a new 48-page booklet called Vegan Passover Recipes. This book contains over 35 creative recipes produced by Nancy Berkoff, RD. Nancy even offers several microwave recipes, including a Pizza Casserole and Spinach/Mushroom Kugel.

To order a copy of Vegan Passover Recipes, send $10 (includes postage and handling) to VRG, P.O. Box 1463, Baltimore, MD 21203. Below is a recipe from this book.

WINTER SQUASH WITH APRICOT STUFFING

(Serves 6)

The house will smell wonderful while you are baking this
dish. Use a selection of winter squashes to create variations.

Vegetable oil spray
2 cups uncooked matzah farfel or 4 whole matzah, crumbled
1 cup chopped red onion
1/2 cup celery (complete with leaves, if possible)
1 garlic clove, minced
1 1/2 cups vegetable stock
1/2 cup chopped dried apricots
1/4 cup chopped cashews (optional)
2 Tablespoons chopped fresh parsley
2 teaspoons ground black pepper
3 acorn, butternut, or small winter squash, cut in half and seeded

Preheat oven to 375 degrees.

In a large pot, such as a Dutch oven, spray oil
and allow to heat. Add farfel, onions, celery, and
garlic and allow to saute for 6 minutes, or until very
soft. Add stock, apricots, and cashews, if desired,
and allow to simmer for 12 minutes, or until
mixture is thickened. Stir in parsley and pepper.

Place squash, cut side down, on a baking sheet
or shallow casserole dish. Add water to cover 1 inch
of the squash. Spray squash skin lightly with vegetable
oil. Bake for 20 minutes, until halfway cooked
(still fairly tough). This can be done in a microwave
also, cooking on HIGH for 10-12 minutes.

Remove squash from oven, turn upright, and
allow to cool for 5 minutes. Fill each squash half
with stuffing. Bake for 50 minutes, or until squash
is soft (easily pierced with a knife).

Serve an entire half for an entree portion or one
quarter for an appetizer portion.