Here's how to survive the eight days of Passover egg-free
April 3, 2017 15:47ByLara Smallman , Lara Smallman
An egg-free Pesach
Increasing numbers of people are on the hunt for alternatives to eggs over Pesach
Whether you are steering clear because of an allergy, intolerance or ethics (mass cruelty is endemic in modern production), here are my top tips for a delicious and hassle-free, egg-free Pesach:
Seder solution:
When it comes to the Seder plate, a common replacement is a decorative wooden egg. You can go further and use a flower – a symbol of spring and new life. I like to use edible flowers; visit the Royal Horticultural Society’s website for information about the various flavours and how to grow your own.
Passover picks:
For your Passover meals, let vegetables take centre stage. I would highly recommend downloading a seasonal vegetable chart for inspiration, and flicking through Ottolenghi's books Plenty and Plenty More. I love baking chunks of sweet potato with cinnamon, paprika, a drizzle of oil and sprinkling of salt. Whole baked cauliflower makes a great centrepiece.
Around the world:
My other go-to dishes are: Asian curries with lots of fresh ginger, garlic, lemongrass and fresh coriander, soups (pea, coconut and mint is a particular favourite), spicy shakshuka with baked portobello mushrooms or roasted aubergines instead of eggs, crunchy salads with exciting dressings (my new speciality is black pepper and blueberry).
Keep ‘em quinoa (keen-wa):
Quinoa is a fantastic source of protein, and you can buy packets that have been processed with Passover supervision. Did you know it can be used in desserts too? There are many recipes online that use popped quinoa (which you can make at home) to add crunch. Two years ago the Jewish Vegetarian Society hosted a vegan seder at JW3. The most popular dish was the chocolate mousse - Sheryl Crowe’s recipe, which uses avocado among just a handful of other healthy ingredients.
More of Lara's top tips for an egg-free Pesach:
Lara's suggested recipes:
Makes enough as an accompaniment for 5 people:
100g cashews, soaked for at least 2 hours in cold water or soaked for 15 minutes in boiling water
360ml vegetable stock
Method:
Simple pesto recipe:
Ingredients:
70g almonds/brazil nuts/walnuts
One standard bunch of fresh basil, washed and stalks removed
Good quality extra virgin olive oil
1 garlic clove
Sea salt
Method: