Jewish in a Gentile World

After nine years of creating vegetarian and vegan recipes for Passover, I've reached the point where there are too many recipes to keep track of! I have collected all 20 of the recipes I have posted in  this PDF . I put in as many pictures as I have, but I don't have pictures for many of these recipes! There will be an improved version by the end of Passover with pictures from this year's cooking, too late for this year's use but available for year-round or for next Passover! The PDF has bookmarks to take you to each of the recipes, and also has sections in the bookmarks to take you to the recipes that are specifically vegan or gluten-free, if that is your need. There is also a section in the bookmarks for the junk food recipes. (grin). The individuals will also say V at the top if they are vegan and GF at the top if they are gluten-free (and both if they are both -- some of them are!).

Next week, I hope to post a PDF that collects all of my veggie Passover recipes in one place for your convenience, but I wanted to add one more new recipe for this year to bring the total number of recipes in the PDF to 20! I've seen a number of recipes for vegetarian "meatballs," but a lot of them don't really have a source of protein, always a key consideration for me when creating vegetarian meals for Passover. A few of them used ground almonds to provide the protein. I experimented with a few variations, and this is the one that worked. I served my first successful batch with marinara sauce, but I think during Passover I'm going to try it with the sweet and sour sauce I used to use back in the day when I used to eat real meatballs (it's similar to the sauce for my stuffed cabbage ). This recipe is gluten-free and non-gebrochts (contains no matzah products), but is not vegan (contains eggs and cheese). The cheese probably could be skipped, but I think t