Passover Meals
Missing Matzah —
ON PURPOSE
COMPILED BY RIVKA LIEBERMAN | JOYOFKOSHER.COM
P esach is upon us! Welcome
to the healthiest religious
cleanse in the world, un-
less of course you’re like 99.9%
of Jews and enjoy your fair share
of meats, kugels and pesach cakes
(yum?) throughout the week.

Despite the countless seder
guests, you are likely to have
plenty of leftovers to get you
through some of chol hamoed,
but when those run out and you
get sick of the matzah, enjoy
these matzah-free recipes.

There’s something about
Pesach that leaves one either
achingly full or searching the
fridge as if you haven’t seen food
in weeks. Strike a healthy bal-
ance with hearty, meatless meals CREAMY CARROT BISQUE
that should leave you with left- PAREVE
overs for lunch or dinner the
next day. Start with the Creamy
1 cup vegetable broth (or
water) Carrot Bisque, followed by
1 medium yellow or white
Drunk Tuscan Tuna Steaks,
onion, diced
and Grilled Eggplant and
10 large carrots, peeled and
Roasted Pepper Salad with Pre-
chopped served Lemon. End the meal
3 cups unsweetened low
with something sweet such as
fat non-dairy milk (or
Cheesecake Ice Cream with
water) Crumbled Macaroons.

1 tsp. sea salt, or to taste
These recipes are provided
Freshly ground black pepper,
courtesy of joyofkosher.com, cre-
to taste
ated by Jamie Geller, who also
has the magazine, Joy of Kosher
With Jamie Geller, and a new Garnish
2 tsps. fresh mint, chopped
cookbook, “Joy of Kosher Fast,
Fresh Family Recipes.”
In a 6-quart soup pot:
1. Heat ½ cup of the vegetable
broth (or water) over medium
heat 2. Add the onion and a pinch
of the sea salt.

3. Cook and stir for 5 min-
utes, or until onions are soft.

4. Add the carrots and anoth-
er splash of vegetable broth.

5. Cook and stir for 5 more
minutes. 6. Add the non-dairy milk
and ¼ cup of vegetable broth (or
water) so that the liquid just
barely covers the vegetables.

7. Bring to a boil over medi-
um-high heat.

8. Cover and reduce the heat
See Matzah, Page 6
4 APRIL 7, 2016
JEWISH EXPONENT
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