Quinoa Stuffed Portobello Mushroom Caps with Raisins and Pignoli Nuts

February 2013

Vegetarian Passover

At sundown on March 25th, at every Seder throughout the world, observant Jews who celebrate Passover will read the Haggadah, which retells the story of the Exodus. Near the very beginning of the recitation they will hear this declaration, an offering:

“Let all who are hungry, come and eat; all who are needy, come and celebrate Passover.”

Those words can seem empty, particularly because the people who hear them are already at the table. But the words have taken on many meanings over the centuries. Some say they are a command that strangers be invited to the feast, people who have no place else to celebrate. Some say they mean that even those present at the dinner need to fill up spiritually, to nourish their souls.

But those words also pertain to the foods prepared for those who are sharing the feast. Passover cooking is restrictive, with lists of prohibited ingredients (“chometz”) and still more lists of culture-specific restrictions that may include beans, mustard, corn, cumin and other foods (referred to as kitnyiot). Preparing Passover meals can be taxing for any home cook, intimidating to new ones.

Add to the mandated prohibitions a host of modern-day concerns: people with allergies, some who are lactose intolerant or can’t digest gluten. On Passover, these medical concerns have to figure into the recipe choices.

Then there are the vegetarians, for whom refraining from eating meat is not necessarily a health issue, but often a life choice. It can feel like an added burden – some say an excessive one – for someone preparing for a Seder; someone cooking up a potful of chicken soup, plating gefilte fish and planning to serve braised brisket, to have to add a few vegetarian dishes to the dinner menu.

But all who are hungry are invited. And their hunger, their need, whatever that may be, must also be accommodated if they are among the guests.

Cooking vegetarian dishes for the Seder and during Passover needn’t be a monstrous task. Many of those recipes can double as side dishes for the meat-eaters. Many can be made in advance to avoid last minute fussing.

Eggplant, Tomato and Mashed Potato Casserole is a filling dish that can be put together a couple of days ahead and reheated (or the component parts can be cooked and the casserole layered the day of the Seder). For those who will also be serving meat, this dish can be dairy-free by eliminating the cheese; in that case, add an additional potato and scatter the top with kosher-for-Passover matzo crumbs. You could even include another layer of cooked spinach, chard or kale.

Quinoa has become a popular ingredient for Passover. Its nutritional goodness is high value: quinoa is a seed, related to spinach, and provides complete protein (it contains all the essential amino acids needed), but has no fat or cholesterol. It is also gluten-free and low-carb. It looks and tastes like a grain and is as filling. But it isn’t a grain, so is not considered chometz or kitnyiot by most authorities, (check with your rabbi to be certain it is right for you) making it an ideal ingredient choice for Passover, especially for vegetarian dishes. Another bonus is quinoa’s versatility: use it like rice or couscous for soup, salad, stuffing, cereal and more.

Quinoa Salad with Broccoli, Tomatoes and Yellow Squash is a festive looking, make-ahead, versatile recipe. The three vegetables are colorful and create eye appeal, but can be changed to include asparagus, zucchini, avocado, bell peppers and so on. Dress the salad about 15 minutes before serving time; serve the salad at room temperature to get the most flavor from all the ingredients.

Quinoa Stuffed Portobello Caps is a beautiful vegetarian entrée, first course or side dish. Here, too, the dish can be arranged completely ahead and baked just before serving. It can also be transformed into a more substantial dairy dish by sprinkling the tops with grated cheese such as Fontina, Swiss or Mozzarrella.

One problem with quinoa is the bitter coating on the seeds (meant as a protective tool for the plant). It’s important to rinse the seeds in a sieve for several minutes under cold water, even if the package states that it has been rinsed.

Let all who are hungry, come and eat to enjoy these vegetarian offerings.