Vegetarian Passover dishes! It's difficult enough to think of a variety of foods to serve during the weeklong Passover holiday; having to think vegetarian only seems to complicate the matter.
Actually since it is permissible to eat eggs, chesses and most vegetables during Passover, there no difficulty with them. The problem comes with grains, most of which are forbidden during the holidays and on which vegetarians rely heavily.
Here are a few suggestions for coping with a vegetarian's Passover, suggestions meat eaters will enjoy as well.
VEGETABLE SOUP (Serve 6) 1/4 cup margarine 1 1/2 cups thinly sliced carrots 1/2 cup diced onion 3 cups finely shredded cabbage 2 cups diced potatoes 2 1/2 cups vegetable stock or bouillon 2 1/2 cups water Salt and pepper to teate
Melt margarine in large pot. Add vegetables. Cover and cook over low heat 10 minutes; stir occasionally.Add stock and water. Bring to boil; reduce heat and simmer 20 minutes. Season to taste with salt and pepper.
MATZO CHEESE KUGEL (Serve 6) 6 matzos, broken into pieces 5 eggs 1 cup milk 1 pound large or small curd cottage cheese Salt to taste 1/4 cup sugar 1 teaspoon cinnamon 3 tablespoons melted butter Sour cream or yogurt as topping, if desired
Beat eggs with milk. Combine with the cottage cheese, salt, sugar, cinnamon and butter. In a greased, 1 1/2-quart baking dish, arrange half the matzo. Pour half the cheese mixture in, then remaining matzo and remaining cheese. Bake at 350 degrees for 35 to 40 minutes or until mixture is set. Serve with sour cream or yogurt, if desired.
CHEESE AND EGGPLANT CASSEROLE (Serve 6) 3 tablespoons oil or melted butter or margarine 1 large onion, sliced thin 1 medium eggplant (about 1 1/2 pounds) pared and cut in 1/4-inch cubes 1/4 cup diced green pepper 11 ounce can tomato sauce Salt and pepper to taste 2 large tomatoes, cut in cubes 1 pound cottage cheese 1 1/2 cups matzo farfel or 2 matzos broken into small pieces
Saute onion in oil until tender. Add and stir to combine: eggplant, green pepper, tomato sauce, salt and pepper. Cover and cook 15 minutes or until eggplant is tender. Stir in tomatoes. In a greased, 2-quart baking dish arrange alternate layers of vegetables, cheese and matzo farfel, beginning and ending with vegetables. Bake at 350 degrees for about 20 minutes, until mixture is bubbly.
SPANISH EGGS (Serve 4) 2 1/2 cup cooked or canned tomatoes 1/2 cup chopped green pepper 1 medium onion, chopped 1/2 cup chopped celery Salt and pepper to taste 1 matzo, broken into small pieces 4 eggs 1/2 cup grated sharp cheese
Combine tomatoes, green pepper, onion, celery, salt and pepper. Bring to a boil and simmer 10 minutes. Add broken matzo and place in 1-quart baking dish. Break eggs on top. Sprinkle with salt and pepper; cover with grated cheese. Bake at 350 degrees about 20 minutes , or until eggs are set. CAPTION: Illustration 1, "Taking the Matzo from the Oven,", From Frank Leslie's Illustrated Newspaper, April 18, 1868; Illustration 2, Detail of an [WORD ILLEGIBLE] century Dutch engraving, "The Baking of the Malapha"