Cooking with Mayim: Passover Edition || Mayim Bialik

Share it with your friends Like

Thanks! Share it with your friends!

Close

You can click the link below for a coupon for Manischewitz products, and I’ve also included the recipes I used.

MatzoBall Moments

LASAGNA
I don’t have an exact recipe for this one. It’s more of a feel it out type dish.

Ingredients
For Filling:
Red potatoes
Onions
Fresh garlic
Veggies of your choice (I used broccolini, Italian parsley and frozen kale)
Cheese of your choice (I used vegan cheese and homemade ricotta)
Sauce
Matzo

1. Thinly slice potatoes and onions and sauté with fresh garlic. Let the onions get started first and then add the potatoes.
2. Chop additional veggies and add to sauté.
3. While veggies are sautéing, prepare cheese by mixing ricotta with chopped kale or spinach.
4. Assemble lasagna. Start with a layer of sauce on the bottom. Use matzo for your second layer. Add filling and another layer of matzo. For your top layer, use matzo with sauce and cheese on top.
5. Cook covered for 50 minutes at 425. Then uncover and leave in until the top gets nice and gooey.

HERBED “RICOTTA”

Ingredients
1.5 cups raw macadamia nuts, soaked in a bowl of water for at least 4 hours
1/8 teaspoon garlic, minced
1/2 teaspoon salt
1 tablespoon olive oil

1. Puree all ingredients in a food processor for 1 minute.
2. Scrape down the sides and puree for another minute, until light and fluffy.

MATZO BALL TZIMMES

Ingredients
Matzo balls (prepare these beforehand using Manischewitz Matzo Ball mix. The instructions are on the box!)
Your choice of root veggies (I used beets and carrots)
Fresh mint for garnish, optional
For Sauce:
3 cups apple juice
6 oz of dried apricots
1/2 a cinnamon stick
1/3 cup apricot preserves

1. Chop root veggies and apricots.
2. Prepare sauce. Warm apple juice in a pot on the stovetop. Add preserves, cinnamon stick and chopped apricots. Let sauce simmer and thicken.
3. Sauté root vegetables and matzo balls in vegan margarine over medium-low heat.
4. Toss matzo balls and veggies with sauce.
5. Add fresh mint as a garnish!

https://www.brfarms.com/sweet-potato-matzo-ball-tzimmes/
ENJOY!

Comments

Roberta McMunn says:

Oh Lord, I would have to be very desperate to eat that.

Nana GotYarn says:

I love your new series and you are so inspiring, but cats on the counter 🤮 are just gross and unsanitary. Please tell me you are constantly wiping off those cat litter trails 😱

Team Julie’s Triple Cs cancer crafts and crops says:

If we weren't on a budget, I could most definitely live as a vegetarian. Love sun butter as peanut butter substitute, love earth balance butter. So delicious, love coconut yogurt, and the vegan cream cheese and sour cream are actually tastier than the non vegan.

mean he says:

You sure you don’t want to use that entire jar and spread it out?

Dave Escobar says:

I am always getting passed over…rimshot!

Chris A says:

Do non-Jewish Eastern Europeans regularly eat matzo balls?

Sarah Kahrau says:

I love your vegan cookbook. You are so creative, Dr. Bialik

Mihaela Zlate says:

WOW, in Romania we have something similar to these mazza balls, we call them meat balls, they are boiled and we eat them with clear soup, usually meat, (meat, rice, onion, pasley and rice, salt and pepper, eggs) I always wondered where they came up with this because i didn't saw it in many nations, wanted to know the inspiration and now i know.
This is AMAZING.
I NEEDED MORE VEGAN INSPIRATION, THX.

Michelle Colledge says:

I have no idea what a matzo ball is?

lininomartino says:

I couldn't tolerate all the fake food I'd have to eat to be vegan.

npr victim says:

Yeah….that's not lasagna. Sorry. But it looks really good.

GioiaFede says:

Oh, and charoseth for dessert

GioiaFede says:

It's not Passover without knedlach (matzoth balls) for me either, so that is the only day of the year where we eat such things, just regular ones in a broth, and then we make something similar to your veg matzoth lasagne, like we do layers of different vegetables (cooked in oil and onion) over layers of broth dipped matzoth and I loooooove to eat too much of it all!!!

Martha Cabrera says:

Shana tova!

Kelly S says:

You should do a hamentashen video

Ashleigh Rose says:

As a Polish Jewish vegan, I NEED MORE OF THIS CONTENT! Please and thank you ❤️ you are amazing, Mayim!

PMJ4EVER says:

Brilliant!!! You’re always so cute.

Stephanie S says:

Awesome knife skills Mayim.

D.F.P says:

I guess another perk to being vegan is not having to worry about the whole dairy thing to stay kosher. (not having to worry about separate pans and whatnot since you're not having dairy or meat anyhow.😊)

lilsexyhellion81 says:

Love watching you cook but I hate beets

Write a comment

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.