Jewish in a Gentile World

I love Chile Relleno, a Mexican dish of Poblano peppers stuffed with cheese and batter fried. Poblano is a mildly spicy pepper, about halfway between the more familiar jalapeno peppers (2000 - 8000 on the Scoville scale of the "heat" of chili peppers) and plain old bell peppers (0 Scoville heat units). Poblano scores about 1000 - 2000 on the Scoville scale, enough of a bite to be noticeable but really quite mild and wonderfully flavorful.  Of course, batter frying is a bit tricky for Passover and in any case, I've never had much success batter frying vegetables at any time of year. But I saw some recipes for Chile Relleno Casserole that mostly didn't have any batter -- a plus for Passover! -- and no deep frying needed! I experimented with various recipes until I got something I like. It's a dirty job eating all those Poblanos but I'm willing to make that sacrifice for my vegetarian Passover recipes... This recipe is gluten-free and non-gebrokts (does not conta...

I found a recipe online called Amish Shipwreck Casserole. It was a hearty meal, easy to make, just two problems: beef and rice. Rice is traditionally avoided at Passover, and of course meat is not vegetarian! But when I substituted quinoa for the beef and rice, it was a very good meal! And so easy to make, the ingredients are mostly vegetables, readily available for Passover! It's also vegan and gluten-free. And it passed an early taste-test at the home of my longtime Passover tester Rachel and her family! Thanks again, Rachel! This recipe is basically just a bunch of common vegetables, cut up and layered, and baked for a very long time. That's the main difficulty of this recipe: it bakes for two hours! So don't expect to make this for dinner after you get home from work at 7PM! But on a work-at-home day, you could easily cut up and layer the vegetables in a pan in the morning, leave it in the fridge until you're ready, and stick it in the oven two hours before you want...