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AMANDA'S FAVORITE PASSOVER RECIPES
After I first become a vegetarian I didn't really know what to eat on Passover, so just kept on eating omelet after omelets after omelet. Once I came up with these recipes I was much happier!
Stuffed Mushrooms
 Ingredients:
4 portabella mushrooms
6 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 small chopped onion
1/2 cup feta cheese
1/4 cup walnuts4 cups spinach
1/4 cup vegetable broth
Preheat an oven to 350 degrees. Coat the mushrooms with the oil and vinegar and place the mushrooms on a baking pan. Cover the mushrooms with chopped onion and cook the mushrooms for seven minutes on each side. Check to make sure that they are done by poking a hole in one mushroom with a sharp knife and making sure it is grey. Turn the mushrooms face up and place a mixture of the feta cheese and walnuts inside of them. Place back in the oven until the cheese is melted. While the mushrooms are in the oven sauté the spinach in the vegetable broth. When the cheese is melted take the mushrooms out of the oven and layer the spinach on top of them. Serves two.
Shakshuka with Kale
 Ingredients:
1/2 onion
1 teaspoon paprika
1 teaspoon cumin
10 leaves of kale
1/2 cup vegetable broth
1 cup tomato sauce
4 eggs
Shakshuka is a traditional Israeli dish, generally made without kale and served with hummus and pita. If you eat kitneot--beans and other legumes--during Passover, consider serving this dish with hummus and adding half a cup of canned chickpeas after you add the kale in the recipe below.
Sautee the onion in 1/2 tablespoon of vegetable broth. Wash the kale and rip it off its stalk. Pour the rest of the vegetable broth into the pan as well as the kale, stir for 3-4 minutes until the kale visibly shrinks. Add the tomato sauce, cumin, and paprika. Break the eggs and pour them over the kale/tomato sauce mixture. Cover the pan until the egg yolks have hardened. Serves two.
Collard Heaven
 Ingredients:
2 bunches of collards
1/2 cup vegetable broth
1/2 red onion
2 cups tomato sauce
1/2 cup pine nuts
1 red pepper
1 head of broccoliFresh basil
1/2 cup fresh mozzarella
Wash the collards and rip the leaves off the stalks. Then rip or cut them into pieces half the size of your palm. Chop the onion and broccoli, and saute them in the vegetable broth until the collards have shrunk and the broccoli has changed color. Add the chopped red pepper and the tomato sauce. Place the pine nuts in a separate pan on low heat for 2-5 minutes until they are toasted--watch them carefully so that they don’t burn. Add them to the pan with the vegetables. Chop the fresh mozzarella and basil, add them to the mixture, and wait for the cheese to melt.
Sometimes in a quest to recreate the fluffy desserts of the rest of the year with matzah meal, potato flour, and other ingredients, we can forget that there are perfectly good desserts that don't involve any ingredients that are prohibited on Passover and thus require no changes.
Chocolate-covered strawberries
 Ingredients:
Chocolate
Strawberries
Heat the chocolate until it has melted in the microwave. Wash and dry strawberries, drip them in the chocolate, and set them to dry on wax paper. You might also consider sprinkling them with nuts or raisins as they dry. Refrigerate if you want them to harden faster.
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