Jewish in a Gentile World

Gumbo is a New Orleans Creole soup/stew. Traditionally it's made with sausage and shrimp, neither of which are kosher for Passover or anything else! But it can be made without any meat. It's also made with what Creole cuisine calls the "Holy Trinity," peppers, celery and onion, but if that sounds too Christian for you, just think of it as "Kadosh! Kadosh! Kadosh!," the trifold repetition of the Hebrew word "Holy" that occurs in standard Jewish prayer. This is not a quick recipe, but it's worth the time! Like my other last-minute recipes this year, this is vegan, gluten-free and non-gebrochts and uses mostly ingredients that are readily available without any special Passover certification, although there are three that may be tricky at this late date if you don't already have them: potato starch, paprika and vegetable broth. Ingredients   1 cup quinoa 2/3 cup extra virgin olive oil 1 cup potato starch 2 bell peppers, diced 2 large celery sta...

I love roasted vegetables. They're a great appetizer, especially when drizzled with balsamic vinegar. But if you mix them with quinoa and crumble some feta cheese over the top, you have the protein needed to make it a proper meal! Like my other last-minute recipes this year, this uses mostly ingredients that are readily available without any special Passover certification. This recipe is gluten free and non-gebrochts. It can be made vegan by skipping the optional feta cheese but I like the flavor that feta brings to the meal. The feta is just crumbled on top at the end, so if you are serving both vegans and non-vegans, you can simply hold the feta aside and let people add it if they want. Ingredients 1 cup quinoa (measured before cooking) vegetables sliced lengthwise into strips such as: zucchini or other small squash (yellow squash, baby eggplant) 1 bell pepper(red, yellow, orange or green) asparagus, with bottoms cut off carrots, peeled 1/4 cup extra virgin olive oil 1 or 2 clove...

I'm getting a very late start on recipes this year, but I have three of them coming ASAP, all vegan made with quinoa and using mostly ingredients that are readily available. Today's entry is Quinoa Tabbouleh. Tabbouleh (pronounced tuh-BOO-lee and spelled in a variety of ways) is a popular traditional Mediterranean salad, found throughout the Middle East (including Israel) with variations in Greece and Armenia. The primary ingredients are parsley and bulgur wheat (oops). Obviously, bulgur wheat is not for Passover by anybody's standards! But I tried making it with quinoa instead of bulgur wheat and it worked nicely, a good side dish or lunch option. And other than the quinoa, the traditional ingredients are just fresh herbs and vegetables, lemon juice and salt, all of which are readily available for Passover. This recipe is gluten free and non-gebrochts. It is also vegan. The quinoa gives it plenty of protein, so it can be used as a vegan main course but it's really bett...