With Passover celebration just hours away – an eight day and evening long commitment to swearing off leavened bread and its gloriously carb-laden compadres in the name of morality and self expansion, the quest for a humble soul, and matzah – I’ve wrangled up eight of my favorite seasonal, vibrant, and ‘chametz’ free bites all in one place. So our waistlines, cells, and spirits can all make it through unscathed, I hope these smoothies and porridges, salads and ‘pastas’, family favorites, and little sweet somethings make their ways from my table to yours. Chag Pesach, x
Peach Tea and Green Mango Smoothie •• This very simple smoothie is made with a heaping handful of baby spinach, hydrating coconut water, frozen mango, a squish of alkalizing lime juice, and iced peach tea, turned into little ice cubes to make my smoothie extra thick and dreamy. I’ve been keeping this peach tea smoothie handy as a post-yoga refresher, a healthful little boost of caffeine, nourishing fruits, and hydration, but it could just as easily find itself as a perfect-pop-of-green breakfast or snack time addition.
Creamy Quinoa Porridge with Blueberry Compote •• A simple bowl of protein and fiber rich quinoa, simmered to creamy dreamy perfection in a homemade pure maple syrup and cinnamon cashew milk, this plant based bowl is then adorned with warm berries and a superfood crunch. I serve mine either piping warm from the stovetop, or chilled and stored in individual tupperware for an accessible and belly filling grab-and-go option over the course of my busy workweek.
Debi’s Carrot & Zucchini Kugel (pronounced koo-gal) ••The legendary and coveted plant based casserole centerpiece of every single holiday meal of my childhood. The dish we begged to help make, fought over for seconds, and practically licked our plates clean to relish.
Warm Cannellini and Browned Carrot Salad with Dill and Maple •• A very simple, texturally and aesthetically complex, and nutritionally profound plant based recipe, packed to brim with hearty, rooting, and health promoting carrots, protein and fiber rich cannellini, and warming pops of fresh dill and pure maple, this light bite has become a quick household favorite.
Sweet Potato Noodles with Creamy Roasted Garlic Cashew Sauce •• Deeply garlicky (in that perfectly perfect / should probably hold off on the midday make-out sesh kind of way), this recipe is made with lightly sautéed sweet potato ‘noodles,’ a creamy roasted garlic and cashew sauce, and an adornment of wilted lacinato kale, cannellini beans, and fresh basil, creating that noodle-y and comfort food experience with an elevated plant based twist.
Millet and Herb Falafel •• Nutty and flavor packed, millet, a less commonly used grain nutritionally similar to quinoa and amaranth, is considered a complete protein. Quickly whizzed up with cooked chickpeas, bright spring herbs, and a squish of fresh lemon juice, then lightly pan fried to achieve that mildly crispy crunchy exterior we all know and love, these little patties not only add so much flavor to a meal, but are wonderfully belly filling without the heavy and greasy post-falafel-eating-aftermath.
The Life Changing Slice •• Raw chocolate caramel pie made with antioxidant rich cacao, sinfully sticky medjool dates, pure maple syrup, and coconut milk. With three distinct layers, from a sweet and salty cashew based crust, a creamy caramel maple middle, and an ultra rich, almost fudge like chocolate topping, this pie couldn’t be simpler.
Skin Cleanse Cookies •• These vegan and grain free dark chocolate chip cookies are made with ground almond flour, shredded coconut, coconut butter, coconut oil, and sea salt – skin cleansing and belly satisfying.
. . . A FEW MORE (PRE-MADE) OPTIONS
note: these options are not marked as ‘kosher for passover’, but depending on your level of strictness, are great grab-and-go options I like to keep handy!