In time for Passover, here's a video from vegan-recipe cookbook author Isa Chandra Moskowitz and her Post Punk Kitchen. She's demonstrating a non-animal recipe for Matzoh Ball Soup.
I could write a novel on everything it took for me to perfect this recipe, but instead I will just give you the beautiful results. These are perfect light, fluffy and flavorful matzoh dumplings. Use home made vegetable stock to add tons of love and flavor. I suggest making the vegetable broth the night before. You can even make the matzoh mixture the night before and the big day will be a breeze.
You can half the recipe or even third it if you aren't serving the whole mespuchah. If you don't have a huge stock pot (I use a 16 Quart) then half the recipe or boil the matzoh balls in two sessions. I make my own matzoh meal by grinding the matzoh in a food processor (it takes about 6 to get the 1 1/2 cups called for in this recipe) but store bought will work just as well.
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- Since this is a beer blog:
- In 2006, American Brewer published a piece on Kosher Beer: Divine Approval for A Divine Brew, by Steven Frank and Arnie Meltzer. Read it here, reprinted with permission.
- Here's a list of Kosher beers as determined by the Chicago Rabbinical Council.
- Keep in mind that even though some beers can be Kosher, NO beers are Kosher for Passover itself —forbidden are most fermented grain products.
- For more from YFGF:
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- Like on Facebook: YoursForGoodFermentables.
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- Follow on Instagram: @tcizauskas.
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