A Vegetarian Seder

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Vegetarian fare for Passover? You bet! Writer Elizabeth Bauchner shares her non-traditional menu ideas for this festive holiday.

Changing tradition
In my home, the Jewish holiday Passover, or Pesach, brings together an eclectic mix of friends and family for a not-so-traditional Seder. Sure, we read the story of the Israelites leaving Egypt in the Haggadah. We drink the requisite four glasses of wine (grape juice for the kiddos). And my in-laws recite the correct Hebrew prayers at the correct time (not always easy to do after the third glass of wine). What's not so traditional is the vegetarian menu (oh, and the fact that I'm not Jewish).

As always, the Seder table is set with candles, flowers, bowls of salt water and a haggadah for each person. Wine is poured for each guest, and a cup of wine is set out for Elijah. A plate with three Matzot, covered, is placed on the table. The centerpiece is the Seder Plate. Traditionally, the Seder Plate contains Maror (bitter herbs such as grated horseradish), Karpas (vegetable such as celery), Chazeret (bitter vegetable such as Romaine lettuce), Charoset (apple, nut, spice and wine mixture), Zeroa (shank bone) and Beitzah (egg).

Because there are vegetarians in the family, our Seder Plate has one minor break from tradition. Instead of the shank bone, symbolizing the sacrificial lamb, we place a long, skinny yam. My mother-in-law says that we replace the Pascal Lamb with the Pascal Yam. Vegans may also wish to replace the roasted egg. Some people replace the bone and egg with olives and grapes, or a beet and avocado seed. Other vegetarians have even used papier mache models.

I won't go into detail here about what comprises a Seder, or try to explain the history and story of Passover. If you're interested in learning more, there are many websites that can teach you all about this eight-day holiday (see www.holidays.net/passover or http://www.passover.net/ to start). For an excellent vegetarian Seder menu, however, read on.

Vegetarian Seder menu
Appetizer: Stuffed Kishke
Soup: Vegetarian Matzoh Ball Soup
Entr e: Vegetable Nut Loaf
Vegetable: Oven-Roasted Potatoes
Salad: Beet, Carrot and Cabbage Medley
Dessert: No-Bake Chocolate Matzoh Roll with Berry Garnish

During the first part of our family Seder, we eat the vegetable on the Seder plate dipped in salt water, matzoh, the bitter herbs, and hard-boiled eggs and potatoes. We also eat the charoset with matzoh and bitter herbs. We usually skip an "appetizer" and go right to the festive meal, but you may want to try the Kishke. It looks good!

Stuffed Kishke
Ingredients:
1 3/4 cups matzoh meal
1 medium onion, grated fine
1 large carrot, grated fine
3/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 large celery rib, grated fine
4 tablespoons melted margarine

Directions:
Preheat oven to 350 degrees F. Mix ingredients together and shape into two long rolls, each about 2 inches in diameter. Grease two pieces of aluminum foil. Place rolls on foil and wrap tightly, but don't squeeze. Bake rolls for 1 hour, then open foil and bake another 15 minutes, until lightly browned. Cool slightly before slicing. May be made in advance and served cold, or reheated for about 10 minutes in oven. Serves eight.

Vegetarian Matzoh Ball Soup
Ingredients:
8 cups vegetable stock* (or water)
Matzoh Balls*
1 medium onion, chopped
3 stalks celery, chopped
3 large carrots, chopped
3 large potatoes, cubed
Several white mushrooms, sliced
Salt and pepper to taste

Saut the onion and celery in a little olive oil in soup pot. When the onion is translucent and soft, add the carrots, salt and pepper. Add the vegetable stock or water (or a combination), and stir well. Add the potatoes and cook until tender, about 20 minutes. Add the mushrooms 5 minutes before serving. You can also flavor the soup with fresh parsley.

For the Matzoh balls, purchase a Matzoh Ball mix at the store and follow directions on box. Add to soup before serving.

To make vegetable stock: simmer vegetable scraps (such as onion peels, carrot tops, mushroom stems, celery tops) in water for 20 to 30 minutes. Season with salt and pepper. Strain into bowl. Can be used immediately or frozen for later use. Serves eight to 10.

Vegetable Nut Loaf
1 large onion, finely chopped
garlic cloves, minced
2 large carrots, grated
3 cups of mixed ground nuts
1 cup matzoh meal
4 tablespoons tomato paste
1 large onion, sliced thinly
2 1/2 cups vegetable stock