So, we’re coming up on Passover in about another month and while I don’t feel like going into all the customs and laws that the Jewish people must observe, I will tell you i found a pretty decent recipe full of yummy stuff to eat that does not contain chametz or kitniyot. That is, wheat, rye, barley, oats, spelt, rice, corn, or peanuts. It does have beans but you can just as easily leave those out and sub in more lentils or potatoes.
Essentially, Passover is when the Jewish people commemorate being “passed over” by God when He went on the warpath about Pharaoh being a dick to the Jews. The tenth plaque was death to all firstborn sons but if they had the blood of a spring lamb over their door, they got “passed over,” get it, smarty? When they left Egypt, they were obviously in a hurry and didn’t have time to let their bread rise, thus they remember this with the eating of unleavened bread, or Matzoh.
For more information on Passover, please visit Judaism 101. Passover starts April 9 this year, lasts about a week, and makes all the Jews I know fairly cranky because they pretty much starve the whole time. So fire up your Haggadah, stir the crap out of your charoset, and lets get ready to observe!
This recipe was taken from Veganomicon. I have made it several times and I’m pretty sure I even already put in on this blog, but it’s worth repeating. My kids love it, what more do you need to know? It’s cheap, easy, and feeds about 47 people. She has hers made with fake meat, but if you plan on serving this to others, leave it out. Fake meat gives people the willies who don’t eat it frequently, and I know plenty of vegetarians who won’t touch meat substitutes. Also, cholent is a traditional Jewish (beef) stew made for the Sabbath, so that makes it even more Jew-friendly.
2-3 Tbsp olive oil
1 large onion, cut into a medium sized dice
3 cloves garlic, minced
1/2 tsp tarragon
1 tsp caraway seeds
1 tsp salt
several pinches of freshly ground black pepper
1/2 cup red wine or vegetable broth
2 bay leaves
1/2 cup lentils
1 cup peeled, diced carrots
4 medium sized potatoes, peeled, diced
1 15 oz. can tomato sauce(make sure yours doesn’t have high fructose corn syrup in it!)
3 cups water
1 cup frozen peas
1 15 oz. can light red kidney beans(or just cut up enough extra carrots and potatoes to equal a cans worth of beans and add them when you add the other carrots and potatoes)
Preheat a large soup pot over medium heat. Saute the onions in the oil until translucent, about 5 to 7 minutes. Add the garlic, tarragon, caraway, salt, and pepper. Saute about two or three more minutes, or until the garlic is fragrant. Deglaze the pot with the red wine/vegetable stock. Add the bay leaves, lentil, carrots, potatoes, tomato sauce and water. Mix together, cover and simmer about 30 minutes, or until carrots and potatoes are tender. Add peas and beans and heat through, about 5 more minutes. Done. I really hope I don’t have to tell you to not eat the bay leaves, but just in case, there it is.
Coming up in my next post, an honest review of this plastic bag/ pastry bag drier!