Happy almost Passover! Passover is a unique holiday in that the meal holds such power to it’s meaning. Some of the key components commemorated include suffering, liberation, renewal, and rebirth.
There are so many ways to combine traditional Jewish wisdom with veganism and sustainability. From Charoset to Karpas, a valuable occasion is presented to support local farmers by purchasing organic ingredients. Since Passover holds such importance and sacredness around the meal, try to embrace every step from adventuring to the farmers market with loved ones to mindfully cooking each dish. For even more fun, try making your own sprouts to plate for Karpas. I recently came across the organization Sprout People, which makes little sprout kits. You can create quinoa sprouts within three or four days.
Navas Atlas, author of “Vegan Holiday Kitchen”, mentions some exquisite vegan Passover recipes in this New York Times article.
I recently made this yum “Ashkenazic Charoset” recipe from Debra Jill Mazer’s book Open-Eyed Heart-Wide Haggadah.
Ingredients
5 lbs red apples
1/2 to 1 cup cinnamon/sugar mixture (sweetener optional, I used just a little brown rice syrup)
1 1/2 cups chopped pecans
1/2 to 1 cup Manischewitz wine
Lemon juice to taste
Directions
Peel and grate the apples (can also use food processor). Place in a large mixing bowl. Squeeze lemon juice over the apples to prevent browning. Add in the cinnamon/sweetener mixture, stir in pecans, and pour in the wine. Mix together throughly. Place in the refrigerator for 1-3 days before serving.
For more history and tips on how to green your Passover, from finding an eco temple to kitchen utensils, check out my Kind Classics Passover. Stay tuned for a fun video with me and my friends doing some Passover cooking!
Happy Passover and I am so thankful for you celebrating Kindly. Thank you for enjoying a meal free of suffering.
Photo Source: Stephanie Todaro
