Easter and Passover friendly vegetarian recipies!

Place your order of Hävenly's baked goods and bread mixes by 6 pm today! See you at the Boulder Farmers Market this Saturday.

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Easter and Passover are here and we pray for peace and are extra grateful to be living in freedom and safety with our family. Earth Day is approaching as well, and thanks to our daughter Adelia we are making vegetarian dishes for this weekend. Growing up, I loved my mom's chopped liver and was searching for a vegetarian version. Toria Vai shared her aunt Beth's vegetarian chopped liver recipe, which we in turn have modified a bit. Sharing our version below plus our all-time favorite sweet potato recipe. A nice twist to your sweet potato dish with smoked paprika, mint, and pistachios! Perfect for Easter and Passover.


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Vegetarian chopped “liver”.

Vegetarian Chopped "Liver"
This recipe is kosher for Sephardic Passover. If you don't eat peas this time of year, or if you are vegan, check out the sweet potato recipe below!

Serves 6-8

Ingredients

  • 2 tbsp oil

  • 2 cups onion, sliced

  • 2 cup chopped walnuts, toasted

  • 4 peeled hard-boiled eggs,

  • 15 oz peas, drained (1 can)

  • Pinch of nutmeg

  • Salt and pepper to taste


Directions

1. In a large skillet, heat up the oil and saute the onions for quite some time until they are caramelized and lightly brown. 
2. Toast the walnuts at 300F for 5-8 minutes until they smell good. Be careful as they burn quickly.  
3. Blend sauteed onion, hardboiled eggs, toasted walnuts, and peas in food processor. Add nutmeg, salt and pepper. Blend until smooth. 
4. Decorate with parsley.
 

ENJOY!

Shredded Sweet Potatoes with a nice twist!
- original recipe and photo by Sara Moulton, The Associated Press, published on February 28, 2018 -

Serves 6-8

Ingredients

  • ½ cup finely chopped onion

  • 3 tablespoons extra-virgin olive oil

  • 2 pounds sweet potatoes, peeled and coarsely shredded, preferably using the grating disk of a food processor

  • Kosher salt

  • 1-2 teaspoon smoked paprika (we like adding some hot smoked paprika as well)

  • 1 cup toasted chopped pistachios

  • 1 cup chopped dried dates (we used less as we don't like it too sweet. You can also omit the dates)

  • 1½ - 2 tablespoons fresh lemon juice

  • 2 tablespoons shredded fresh mint (you can substitute with basil or cilantro)


Directions

In a large skillet, cook the onion in the oil over medium heat, until softened, about 5 minutes. Add the sweet potatoes and a hefty pinch of salt, increase the heat to medium-high, cover, and cook, stirring, occasionally, until the potato is tender, about 5 minutes. Stir in the paprika, pistachios, dates, lemon juice and mint; add salt to taste.
 

ENJOY!



Katarina SchareComment