so what do vegetarians eat anyway?

Thanksgiving?

noreply@blogger.com (Veggie) — Sun, 09 Oct 2011 19:17:00 +0000

Thanks for Giving Us Meat!

Note to Parents of Vegetarians: "Pork is NOT a vegetable!"

My husband's side of the family is Ukrainian, so along with the turkey, stuffing, etc., perogies are a staple on their Thanksgiving table. For most of the family, this is just a side-dish, for us, it is often the main attraction, as the vegetables are cooked with the turkey, there's turkey in the stuffing and the vegetarian mains are always a question.
So yesterday, we get to dinner and there are all the usual foods mentioned above and his mother says, "Your Dad brought some home-made perogies, they're mixed, sauerkraut filled ones and other flavours!"
As we dug into the meal (a vegetarian chicken cutlet and the perogies) we discovered exactly what the "other flavours were; a couple of perogies in we realized there were PORK perogies in with the other ones!
What the hell?
This is not new for them, we've been vegetarian for years now and they did the vegetarian thing themselves many years ago, so they know the difference between an animal and a plant.
Here's a recipe to follow if you want to include meat items at the table.
1. Cook them separately
2. Tell the vegetarians which items contain meat
3. Repeat as needed.

noreply@blogger.com (Veggie) — Tue, 20 Sep 2011 15:54:00 +0000

Sorry I haven't been keeping up with my blog but I have been feeling rather exhausted all summer. I just recently started thyroid medication so hopefully this will help with my energy level.

I recently tried the Chile Lime Tofu from Appetite For Reduction it's easy, fast and tasty so I will be making this one again. I highly recommend this one for a speedy dinner. I haven't had the energy to cook much lately so this recipe is really about the extent of my cooking at the moment. I hope to make a few more slowcooker recipes now that it's getting cooler. Check out my veggie slowcooker blog for more recipes. I have been really leaning on convenience foods and heating them in the slowcooker when I can. Amy's makes some great canned products, but there's also an Indian canned food that I like called Jyoti. I have tried a few of them but the Jyoti Jaipur Karhi (Potato Dumplings in a Buttermilk-Based Sauce) is my favourite one. Serve over basmati rice.

End of summer food.

noreply@blogger.com (Veggie) — Tue, 20 Sep 2011 15:34:00 +0000

Crockpot tomato soup and Zoglos veggie weiners what a way to end the summer.
We finally find a decent veggie hot dog and the summer is over.

What happened to the Au Naturel and PC veggie dogs?

If anyone else is looking for veggie dogs the Zoglos are excellent, I was afraid that I was actually eating the 'real' thing they were so close.

Scheherazade Casserole

noreply@blogger.com (Veggie) — Wed, 03 Aug 2011 19:36:00 +0000

This is one of my all-time favourite recipes. Moosewood's Scheherazade Casserole.

Do not use canned soybeans it will affect the taste and texture. I always add some sauteed cubed mushrooms. The feta is what makes this dish.

Lazy Baked Greek 'Chicken'

noreply@blogger.com (Veggie) — Fri, 04 Feb 2011 01:51:00 +0000

Lazy Baked Greek Chicken

I made this recipe from the Rachel Ray show yesterday for dinner. It turned out really well, this is an excellent recipe. Just thaw 2-4 PC 'chicken' breasts and butterfly like her recipe says. Also, I had to cover the 'chicken' with some tinfoil while baking so the panko breadcrumbs wouldn't burn. Keep in mind it will take a bit longer because of this too. I was thrilled that this recipe worked without real chicken, you really can do alot with these new 'chicken' breasts from PC. I even made Chinese breaded 'chicken' balls with these, just cut them into cubes; batter as if they were real chicken then deep-fry. Store some extra in the freezer to go with a Chinese dinner.

2 tablespoons Extra Virgin Olive Oil
1/2 medium onion, finely chopped
3 large cloves garlic, finely chopped
One 10-ounce box organic chopped spinach, thawed and drained well
Salt and pepper
Freshly grated nutmeg, to taste
3 tablespoons butter
1 cup panko breadcrumbs
1 teaspoon dried oregano
4 pieces PC 'chicken' breasts
1/2 cup crumbled Greek feta cheese

Preheat the oven to 400°F. Heat 1 tablespoon olive oil, 1 turn of the pan, in a small skillet over medium heat. Add the onion and 2/3 of the garlic and cook until softened, 3 to 4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.

Drizzle a baking dish with the remaining 1 tablespoon olive oil. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until heated through about 30-40 minutes. Keep checking on it until it is steaming.

Introducing my new boy...

noreply@blogger.com (Veggie) — Wed, 15 Dec 2010 22:41:00 +0000

I got a new cat, here are my 2 cats finally sleeping together. So happy to see this yesterday.

Yes, he is a big cat. I think that's why he was stuck at the Humane Society for so long ( about 6 mo's). He's young and very kitten-y. He gets into everything, a real troublemaker, but he's also such a love.

noreply@blogger.com (Veggie) — Wed, 15 Dec 2010 20:28:00 +0000

I ordered Isa's new cookbook for Christmas. Appetite For Reduction.

This recipe for OMG Oven Baked Onion Rings looks amazing, to be able to bake onion rings instead of frying them, if someone can make them taste just as good it would be her. I cannot wait to try these!!

new slowcooker recipes and holiday food.

noreply@blogger.com (Veggie) — Wed, 15 Dec 2010 19:52:00 +0000

I've posted some new recipes on my Veggie Slowcooker blog you may want to take a look at.

There's a bunch of Nigella Lawson recipes at the Syle at Home website this month. They always look so gorgeous, I wonder if they taste just as good. The problem with her recipes; they are all in grams, so Nigella, can you please translate your recipes into cups for us North Americans?

I have several holiday recipes; I can't wait to try this new one from Jamie Oliver:

apple and cranberry sauce

• 500g fresh cranberries or frozen ones, thawed
• 2 bramley apples, peeled, cored and cut into chunks
• 150g golden caster sugar
• 1 cinnamon stick

Preheat your oven to 190ºC/375ºF/gas 5. Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.

Divide between air-tight sterilised jars and give out to all your friends. Once opened store in the fridge.
Notes:

There are 0.66 cups in 150g white sugar----> 2/3 cup
and 0.75 cups in 150g brown sugar----> 3/4 cup

Caster Sugar Vs White SugarThe basic difference between castor sugar and white sugar is that the caster sugar is more fine than the white sugar. White sugar is the sugar that is used in daily culinary activities.

Golden Caster Sugar
Light golden castor sugar is fine and free flowing raw cane sugar. There is a slight presence of molasses in the sugar, that renders a delicious flavor and aroma. This golden caster sugar is ideal for baking cakes. To store this caster sugar, keep it in cool and dry place to prevent lumping.

holiday season mulled wine

noreply@blogger.com (Veggie) — Wed, 15 Dec 2010 19:47:00 +0000

jamie's mulled wine

• 2 clementines
• peel of 1 lemon
• peel of 1 lime
• 250g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg
• 1 whole vanilla pod, halved
• 2 star anise
• 2 bottles of Chianti, or other Italian red wine

Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.

We made this with a bottle of Malbec (we had left over from the spring or summertime when we bought a few to try); the best way to use up less than satisfactory wine. I put 1/2 of the syrup in the freezer for a later time. I didn't have any clementines; so I had to make do with oranges.

It's that time of year again...Christmas Fruitcake!

noreply@blogger.com (Veggie) — Sun, 12 Dec 2010 22:48:00 +0000

I love this recipe because it is so easy and it's frugal too! That's something that is very important for us right now.

Poor Man’s Fruitcake

"This was popular during World War II. Butter was rationed, and we could get lard with fewer ration coupons. Notice the absence of eggs."

1 1/2 cups raisins and/or currants
1/2 cup maraschino cherries, chopped in half, optional
1 cup brown sugar, packed
1/4 cup lard (shortening, butter or margarine)
1 cup water (or leftover coffee)
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves

Preheat oven to 350 F

Grease and flour one loaf pan.

Heat raisins, currants, maraschino cherries, sugar, shortening, and water 'till sugar dissolves, and shortening melts. Cool. (Add 1 tbsp of rum here if you like)

Whisk together, or sift the dry ingredients. Add dry to wet, stir well.

Pour into prepared pan.

Bake 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean.

Wrap and store in a cool place for several days before cutting.

Notes: I poured a bit of Goslings dark rum on the wax paper that I wrapped the fruitcake in to more evenly distribute the rum. Leave in the fridge for a few days to allow the rum to soak in. Repeat, if you like. This makes a huge difference in the flavour of this cake.

Turtle Foods' Tempeh Bacon

noreply@blogger.com (Veggie) — Tue, 07 Dec 2010 23:36:00 +0000

Have you tried this new Tempeh Bacon yet?

It's versatile too. I've tried it with perogies, spaghetti carbonara, and it's awesome smokiness is perfect in a BLT sandwich. These would be a nice addition to a homemade caesar salad or a cobb type salad. That's something I have been thinking about since I tried these. The PC vegetarian chicken breasts would be great along with these in a cobb salad.

The smell of these cooking in the morning, is just so so good. These could not get any closer to real bacon!
This is so addictive I would like to eat these everyday. Yum!

Today is the first day of Chanukkah!

noreply@blogger.com (Veggie) — Wed, 01 Dec 2010 22:31:00 +0000

We are having these Potato Latkes for dinner tonight. Yum!

4 cups peeled and shredded potatoes

2 tablespoons grated onion

3 eggs, beaten

4 tablespoons all-purpose flour

1 1/2 teaspoons salt

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

We tried to buy a couple of jelly donuts to go with it but the bakery was all out.

Chicken Bombay

noreply@blogger.com (Veggie) — Wed, 24 Nov 2010 18:42:00 +0000

Made this easy recipe from Campbell's for dinner last night. It was tasty enough.

Here's the recipe:

1 can condensed cream of broccoli soup
2 tbsp mayonnaise
1 tbsp curry powder
1 tbsp lemon juice
2 1/2 cups TVP chunks, rehydrated*
1 cup frozen broccoli or mixed vegetables
1/2 cup cheddar, grated
3 cups of hot cooked rice

1. Combine soup, mayonnaise, curry powder and lemon juice in medium bowl.

2. Drain TVP. Pour soup mixture in with the TVP and broccoli; combine. Spread evenly in bottom of shallow 2 qt (2 L) baking dish. Sprinkle with shredded cheese.

3. Bake, covered, at 375°F (190°C) until top is melted and toasty – about 30 minutes. (If the middle is not cooked turn the heat up to 425F and cook for 5-10 minutes more.)
Serve over cooked rice.

*To rehydrate TVP; In a large bowl, pour 3 cups of boiling water over TVP, sprinkle in some vegetarian chicken boullion. Let stand for about 10-15 minutes.

Articoke Salad

noreply@blogger.com (Veggie) — Wed, 24 Nov 2010 18:29:00 +0000

artichokes
havarti or feta
1/2 garlic clove, minced
red onion
yellow bell pepper
splash cider vinegar
pepper and salt
sliced sundried tomatoes
olives

Spread on that nice olive bread that you can find at Metro grocery store.

Carrot Pancakes

noreply@blogger.com (Veggie) — Fri, 15 Oct 2010 23:11:00 +0000

I can't remember if this was the recipe I used. It was so long ago that I made these, but I know for sure I didn't put raisins in them.

There are many other interesting pancake variations on this site you might like to try.

Alcoholic Cherry Shake

noreply@blogger.com (Veggie) — Fri, 15 Oct 2010 21:27:00 +0000

I had something like this several years ago when I went to Disney World. It was so incredibly good that I have had a craving for it ever since. I finally decided to try and make it myself- or at least something similar - and this definately comes close.

Brandied Cherry Shake

1 cup frozen cherries
2 shots cherry brandy

Blend the cherries and brandy together.
Then add the following;

Vanilla ice cream (or soy cream)
Soymilk, as needed to make a creamy consistency

Blend again.

Fantastic Foods Chili Mix

noreply@blogger.com (Veggie) — Fri, 15 Oct 2010 21:13:00 +0000

Fantastic Foods makes this great dry chili mix. Just add a can of tomatoes and water and cook for 10 minutes. A fast vegetarian meal when you just don't have the time to make a meal.

Directions

1. In a large pot, bring 2 1/2 cups of water to a boil. Add 1 1/3 cups Fantastic World Foods Vegetarian Chili mix and stir well.
2. Add 1 (15oz) can of your choice of whole beans (kidney, pinto, or black), drained and rinsed.
3. Add 1-14.5oz can of diced tomatoes.
4. Reduce heat and simmer on low for 10 minutes with lid off.

I buy it at the bulk store, they also have a tabouli mix that I love.

Curry Poutine

noreply@blogger.com (Veggie) — Fri, 15 Oct 2010 20:48:00 +0000

Since I discovered this great little British shop near my house and I have been purchasing neat British foods such as mushy peas and this incredibly yummy chip shop curry sauce.

I also discovered that it is really delicious in place of gravy on Poutine. If you do try this at home make sure you use fresh cheese curds and that you heat the sauce to boiling and pour it quickly over the curds so they melt.

Keep curry sauce warm in your Gravy-Mate (or crockette) while you deep-fry or bake the french fries.

My baby is gone.

noreply@blogger.com (Veggie) — Sun, 03 Oct 2010 21:13:00 +0000

I took a few food pictures over the summer but I haven't posted them yet, I was a little preoccupied with my sick cat. He passed on about a month ago but the sadness I feel has continued. The empty feeling in my home.

The Homemade Shamrock Shake

noreply@blogger.com (Veggie) — Sun, 03 Oct 2010 20:44:00 +0000

Remember those Shamrock shakes McDonald's used to have in the 80's? Well, I had been thinking about those so I decided to try and make my own.

Homemade Shamrock Shake

2 cups Chapman's Peppermint Stick ice cream
milk until proper milkshake consistency
1 tsp vanilla extract
green food colouring, add until desired colour is reached (optional)

Blend.

Notes: If you don't have peppermint stick ice cream; grind up a few peppermint candies or candy canes in the bottom of your blender. Then add vanilla ice cream. Do not add the vanilla.

noreply@blogger.com (Veggie) — Sat, 31 Jul 2010 16:41:00 +0000

I noticed this book in the latest issue of Alive magazine. I have been waiting for this one for awhile. It is written by the author of 'Becoming Vegetarian' and 'Becoming Vegan'.

Sun Tea on a hot summer day.

noreply@blogger.com (Veggie) — Sat, 31 Jul 2010 14:56:00 +0000

This is something I make alot in the summertime.

Sun Tea

1. Sun tea is so easy to make, find a glass pitcher or large mason jar, with a lid or use a small plastic container turned upside down (to keep the bugs, etc out of your tea).

2. Add 2-3 tea bags.

3. Fill with filtered water.

4. Leave in the sun for a few hours on a hot summer day.

5. Remove bags. Chill and serve over plenty of ice.

6. Garnish with lemon slices and fresh mint, if desired.

Alternatively, this can be made in the fridge.

Cold Brewed Iced Tea

This easy, cold-water method, gives a crystal clear tea with no cloudiness. Also, brewing tea in cold water reduces caffeine by 50% to 75%.

4 cups filtered water
6 tea bags

Combine water and tea bags in glass pitcher; let stand in fridge overnight.
Remove bags and serve over plenty of ice.

Garnish with lemon slices and fresh mint, if desired.

TEMPEH SOUVLAKI

noreply@blogger.com (Veggie) — Sun, 18 Jul 2010 18:07:00 +0000

I really miss real Souvlaki, it's the last meaty food item I gave up before I went veggie. This recipe is absolutely the best replacement I have found, it's even better than Yves veggie Chicken Souvlaki.

TEMPEH SOUVLAKI
WITH VEGAN TZATZIKI (These are amazing!!)
serves four
adapted from a recipe on RecipeZaar

For the Tempeh:
1 pkg. Henry's Tempeh, sliced into 1/4 inch strips
2 garlic cloves, minced
1 1/2 tsp. dried oregano
1 tsp. onion powder
1 tsp. each sea salt and freshly ground pepper
1/2 tsp. fresh thyme leaves, minced
4 Tbs. olive oil, plus a little extra for cooking
1 tsp. lemon juice

For the vegan Tzatziki (or buy premade):
1/2 cucumber, seeded, peeled and finely grated
1/2 lemon, juiced
1/2 tsp garlic powder
1 cup plain Tofutti sour cream
1/8 tsp. onion powder
1/2 tsp. sea salt, or more to taste
freshly ground white pepper, to taste

Accompaniments:
Greek Pitas
Sliced tomatoes
Sliced red onion
Oregano

For the Tempeh: In a tupperware container with a tight fitting lid, combine all of the ingredients. Shake it around and place it in the fridge. Let the tempeh marinate at least a few hours or overnight. This step is very important, do not skip.

For the Tzatziki:
Drain grated cucumbers, if desired. Mix together. Place the sauce in the fridge and allow the flavours to marinate for a few hours.

Heat a large saute pan over medium-high heat. Saute the tempeh strips in 2-3 Tbs. of olive oil for about 3 minutes on either side until they are a nice golden brown.

While the tempeh is cooking, place the pitas in the oven to warm, then wrap in a clean kitchen towel.

To Serve:
Serve these with the Tzatziki as a dipping sauce and rice on the side or in a pita with Tzatziki, sliced red onion, tomato and a good sprinkling of oregano.

Good night! And thanks for visiting my blog.

Happy Passover!

noreply@blogger.com (Veggie) — Mon, 29 Mar 2010 19:38:00 +0000

Here's a great article about celebrating a Vegan Passover Seder. I plan to make Matzo Ball soup and Matzoh Meal Apple Cake along with a Kosher Passover wine.

The Seder Plate (from the VegNews article)

Matzoh (unleavened flat bread)
This traditional cracker is the centerpiece of the Passover holiday. It symbolizes how quickly the Jews had to flee Egypt. In their haste to get the heck out of Cairo, they didn't have time for their bread rise before baking it. Thus, crunchy matzoh was born. No other breads or leavened grains may be consumed during Passover (a boon for you gluten-free folks). Be sure to snag egg-free matzoh.

Charoset (mixture of chopped nuts and apples, agave, spices, and wine)
Substitute agave for the traditional honey, and you have yourself some vegan charoset. Its texture resembles the mortar used to layer bricks, symbolizing the backbreaking work performed by the enslaved Israelites. Also, remind us—why are we only eating this delicious, succulent sweet at Passover?

Zeroa (fresh beet)
Although tradition calls for use of a shankbone to honor the sacrificial lamb, a red beet is scripturally permitted on the Seder plate—in fact, it's common for even omnivores to use this substitution instead.

Maror (bitter herbs)
Horseradish is typically used to symbolize the bitterness and anguish of slavery. (Matzoh slathered with maror—delicious!)

Beitzah (avocado or eggplant)
While the beitzah actually calls for a hard-boiled egg to symbolize fertility, try a silky avocado or a small, de-stemmed white eggplant.

Karpas (vegetable dipped into salt water)
Springtime parsley is dipped in salt water to represent the tears that the Jewish people shed during captivity under the pharaoh's rule.

The Haggadah also calls for four—yes, four—cups of wine to be consumed over the course of the Passover Seder ceremony. In Judaism, wine and religious observances go hand-in-hand. Be sure to find a vegan wine that's specifically marked with a P, denoting that it's Kosher-for-Passover.

Isa`s Vegan Matzoh Ball Soup

Passover March 30-April 5, 2010

noreply@blogger.com (Veggie) — Mon, 15 Mar 2010 20:27:00 +0000

When is Passover in 2010?

Passover in 2010 will start on Tuesday, the 30th of March and will continue for 7 days until Monday, the 5th of April.

Note that in the Jewish calender, a holiday begins on the sunset of the previous day, so observing Jews will celebrate Passover on the sunset of Monday, the 29th of March.

Jews, Christians celebrate Passover with special meal

"In the next week, several groups in Southern Utah will gather separately for a meal that includes unleavened bread, bitter herbs, saltwater and four ceremonial cups of wine or juice - an unusual menu that is actually symbolic, served in commemoration of the scriptural account of the Israelites' exodus from Egypt, a noteworthy time in both Jewish and Christian history."

If you are a Christian and want to keep it simple, get The Messianic Passover Haggadah by Barry and Steffi Rubin (it’s on amazon). It is affordable, simple, and easy for Christians to understand.

Passover, the most widely observed Jewish holiday, commemorates the exodus of Jews from Egypt. It falls on the first full moon of early spring, and the first evening is celebrated with a Seder, a ceremonial meal at which chicken soup with matzo balls is traditionally served. Seltzer water or chicken broth is used to bind the dumplings, with the seltzer yielding a lighter result.

If you would like to participate Find A Local Passover Seder or check out this site: Passover How-To

Passover Seder Plate

Kosher Passover Wine Recipes

Passover Cocktails

Below are two easy, Passover-friendly recipes for classic cocktails, either of which should add a nice bit of zing to your Passover.

The Clover Club Cocktail
This gin-based cocktail was named for—and first severed to—the Clover Club, a late 19th Century organization of Philadelphia society rakes which was somewhat similar in nature to New York’s Algonquin Round Table.

¼ cup 209 Gin
2 tbsp. freshly squeezed lemon juice
2 tbsp. Kedem Raspberry Syrup
1 egg white

Place all of the ingredients, with ice, into a cocktail shaker, and shake well for at least a minute. Strain into a chilled martini glass.

The Coffee Cocktail
The name of this cocktail is not derived from its ingredients, but rather from its color, which when properly made, is very similar to that of a cup of coffee.

3 tbsp. Cognac (Louis Royer and Dupuy are good choices)
3 tbsp. Porto Cordovero Ruby Port
½ tsp. superfine sugar
1 egg

Place all of the ingredients, with ice, into a cocktail shaker, and shake well for at least a minute. Strain into a chilled martini glass.

Please note: Although both recipes call for raw egg, those who are concerned about ingesting the raw egg can omit it from the recipes. However, in both cocktails the egg helps produce a rich velvety texture, and foamy mousse, that will be lost if omitted.

Matzo Ball Soup Recipe This one is a bit different; fresh cilantro and ginger.

Manischewitz Matzo Ball Soup
This was the first matzo ball soup recipe I ever tried, it was on side of the box! I really liked the way they turned out. Now that I found the recipe again I'll have to make them this year.

2 tablespoons oil
2 eggs, slightly beaten
1/2 cup Manischewitz Matzo Meal
1 teaspoon salt
2 tablespoons soup stock or water

Mix fat and eggs together. Mix and add Manischewitz® Matzo Meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least twenty minutes. Using a two or three quart size pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes. Have soup at room temperature, or warmer, and remove matzo balls from water to soup pot. When ready to serve, allow soup to simmer for about 5 minutes.

Makes eight balls.

More Passover Recipes
The Matzoh Meal Apple Cake looks easy, I think I might try that for dessert tonight.