Monday, April 18, 2011

Passover seder cooking

Yes, again, it's been a while since I last posted but I've got good excuses: I actually really started working in that vegan restaurant (the one in Tel Aviv) in the kitchen, finally, and am on my way to becoming a true vegan chef.

In he meantime, my favorite hobby - experiments on human beings, weee!!

And this time, I've made three courses for this year' passover sedder which is held at my folks' place. One main course and two desserts:

Italic green beans and seitan:

Working at the restaurant really brought my faith back in tofu and saiten as I have pretty much given up on making them taste like anything other than tasteless soy cheese and a rubber lump of protein. I learned some very nifty ways of greatly improving the taste and texture of both.


500 gr frozen green beans chopped
500 gr seitan
Soy sauce
Liquid Smoke
7 tomatoes diced
1/2 cup vegetable oil
1 1/2 tbs oregano
1 1/2 tbs thyme
1 1/2 tbs dry basil
1 tbs black pepper
1 tbs salt
1/2 cup water
1 cup cooking wine
3 medium onions, diced
20 gralics, crushed
1 tsp nutmeg
1/2 cup dry shiitake mushrooms

How to prepare:
In advance dice seitan to roughly 1cm by 1cm pieces. Soak them in a bowl or box filled with 1/4 soy sauce and 3/4 water with quite a few squirts of Liquid Smoke. Leave seitan to soak for at least an hour.

Fry onions and garlic until onion becomes golden. Add wine and continue to fry until all the liquid evaporates. Add tomatoes, green beans and water then cook to boil. Add spices and taste to adjust taste. Add shiitake and set aside.

When it's time, prepare a pan (or wok, it takes much less time) with a very thin coating of oil and fry seitan until it browns and changes texture. Add to the saucepan wih the tomatoes and beans with half a cup of the soaking water.

I know seitan is wheat and thus not very passover-friendly but my family doesn't really observe that bit...

Gluten-free banana icecream cake:

It was supposed to be completely raw but I added too much water to the dough mix so I had to bake it...Oh well...


6 bananas, frozen
1 cup soaked brazil nuts
1 1/2 cup dry dates
1 cup oats
1/2 cup fresh mint leafs
1/2 tahini
1/4 tsp baking soda
1 tsp vanilla extract

How to prepare:

In a blender or food processor, grind dates, nuts and oats with water until mix is liquid but not watery. Add vanilla extract and baking soda. Thinly oil a cake pan or baking dish and pour dough mixture into it. Place in oven preheated to 180c for 10-15 minutes until a toothpick stuck into the dough comes out dry.

Put bananas, tahini and mint into blender and turn into a thick paste. Pour paste over the dough you just made, even top and lightly sprinkle cinnamon. Cover with cling film and stick into freezer until cake is served.

Raw strawberry-Almond dessert:

The dish I'm least happy with because the irish moss didn't give me the result I quite wanted, you can drop it all together if you want. It's tasty, don't get me wrong, it just the second time irish moss dissappoints me *goes off to corner to cry*


300 gr strawberries
3 cups almonds soaked overnight
1/2 cup fresh mind leafs
3 tbs irish moss soaked overnight, two water replacements
2 tbs vanilla sugar
2 tbs lemon juice
3 tbs brown sugar

How to prepare:

Prepare almond milk from soaked almonds. In a blender, mash strawberries, lemon juice and brown sugar. Taste and adjust sugar and juice levels. Add the strawberries to the milk and in a blender, mix with irish moss. Add vanilla sugar and mint and blend. Keep in freezer if dessert is served a couple of hours from making or keep in refrigerator until served.

Here's a little buddy I met while making this dessert. I love being vegan.

Pessach sameakh!!