Jewish in a Gentile World

I recently found a great recipe for a fritatta with spinach, cheese and grits. Most of it was easily adapted for Passover: eggs, cheese and fresh vegetables. The only problem was the grits (they're a corn product), but it occurred to me that quinoa would make a good substitute for grits.  Of course, as I've said before , there is some dispute as to whether quinoa is kosher for Passover. If you don't accept quinoa, that's OK: a frittata is essentially an omlette casserole, and it doesn't really need the grits or quinoa. you can just add more eggs and cheese, or some other vegetable. This recipe is not vegan (includes eggs and cheese), but it is gluten-free and non-gebrochts. Ingredients: about 1/4 cup Parmesan or Romano cheese 1 cup quinoa 2 tbsp. extra virgin olive oil 2 or 3 cloves garlic, pressed 6 oz fresh chopped spinach 1 cup fresh chopped parsley 4 oz cheddar cheese, grated 3 large eggs, beaten salt and pepper to taste Kashrut Notes: Cheese r

Yes, that time of year is coming up fast! Time to come up with some new Passover recipes for vegetarians.  I have one today, and I think there will be one or two more this week or next. This recipe is based on one from The Healthy Jewish Cookbook, which my mother gave me last year.  It's a very simple recipe, well-suited for making after a long day at work: sliced zucchini and tomato over a layer of shredded mozzerella on a bed of sauteed onion and garlic. The original recipe uses fresh mozzerella, but I've never seen fresh mozzerella certified kosher for Passover, so I made some changes to make it work with shredded mozzerella. This recipe is not vegan (contains cheese), but it is gluten-free and non-gebrochts (contains no matzah). I suppose you could make it vegan by substituting some chopped or ground nuts for the cheeses, but I haven't tried that, so I don't know how well it would work. Ingredients: 2 tbsp extra virgin olive oil 1 cup onion, chopped 2 clo