What’s a vegan Jew to do?

If you’re a vegan and also happen to like to eat food that tastes good, Passover can be tough. Honestly, there’s just no way to make gefilte fish-tasting tofu appetizing and how much matzoh can one person eat?

Here is a vegan recipe for Cauliflower-Leek Kugel with Almond-Herb Crust that’s perfect for Passover.  This is from one of my favorite Jewish vegans, Isa Chandra Moskovitz, author of Vegan With A Vengeance and co-host of The Post Punk Kitchen. Any other Jewish vegans out there? Check out http://jewishvegan.blogspot.com and http://heebnvegan.blogspot.com/. You’re welcome.

Cauliflower-Leek Kugel with Almond-Herb Crust

4 cups cauliflower florets (about 2 medium-size heads cauliflower)

3 whole matzohs

1 (12-ounce) package silken tofu

4 tablespoons olive oil

4 cups coarsely chopped leeks (white and green parts from about 2 leeks)

1 small onion, cut into ½ inch dice (about 1 cup)

½ cup chopped fresh parsley

½ cup chopped fresh dill

1 ½ teaspoons salt

½ teaspoon ground black pepper

½ cup almonds, toasted and chopped

Preheat oven to 350.  Boil a large pot of water.  Add the cauliflower and cook for 10 minutes, covered.  Meanwhile, prepare the matzoh mixture.

Crumble the two sheets of matzoh into a food processor or blender.  Grind the matzoh into crumbs; remove from food processor and set aside.  Crumble the tofu into the food processor or blender and puree until smooth.  You may have to add a couple of tablespoons of water.  Let the tofu drain and transfer to a large bowl.  Mash coarsely with a potato masher.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add the leeks and onions; sauté until the leeks are tender and the onions are translucent, about 5 minutes.  Add to the cauliflower.  Mix in the matzoh crumbs.  Add the pureed tofu, 1 tablespoon of the parsley, 1 tablespoon of the dill, salt , and pepper and mix well.

Brush or spray a 9×13 inch casserole dish with oil.  Spread the cauliflower mixture evenly in the dish.  Mix together the almonds and remaining herbs.  Crumble the remaining matzoh into large crumbs with your fingers and add the remaining 2 tablespoons of olive oil to them; mix.  Sprinkle this mixture evenly over the kugel.  Bake for 35 minutes, until browned on top.  Remove from oven and let stand for 10 minutes.

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