Passover Vegetable Kugel Recipes

Steps:

• Preheat oven to 350°F. Use part of the oil to grease two 8x8 casserole dishes. Mix the 3/4 cup of water with the ground flax in a small separate bowl and set aside. In a food processor, coarsely grate squash, carrots, potatoes, onion, and chopped garlic. In a large bowl, combine the grated vegetables with the spices, flax-water mixture, and the 4 tablespoons of oil. Pour the vegetable mixture into the greased casserole dishes so that they are evenly distributed. Bake for 50 minutes on the top rack of your oven, or until the vegetables are tender and the top of the kugel is browned. Let rest for 15 minutes and serve.

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
• Cool and squeeze dry.
• Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
• Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
• Chop spinach coarsely. Combine with remaining ingredients and mix well.
• Pour into a sprayed 7" x 11" Pyrex casserole.
• Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

Steps:

• Saute green peppers, onions, parsley and carrots in oil for 5 min. Cook spinach; drain. Combine all vegetables. Add eggs, salt, pepper and matzo meal. Place into a 9x13 pan; sprinkle with paprika. A drizzle of oil over top. Bake 350 for 40 min. Can be made in advance and frozen.

Steps:

• Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
• Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
• Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
• Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
• Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
• Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.

Steps:

• Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
• Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.

Steps:

• Preheat oven to 325 and grease a small casserole dish. Mix by hand, all ingredients together. Pour into baking dish and cover with foil. Bake for 1 hour, then uncover and bake another ten minutes.

Steps:

• Preheat the oven to 375°F. Grease 9x13-inch baking dish. In a large, nonstick skillet, sauté the fresh vegetables in oil for 3 to 5 minutes. Add drained spinach. Pour boiling water over farfel, in a strainer, to moisten. Add farfel, vegetables, salt, pepper, and nuts. Cool. Beat egg whites until stiff and fold into the farfel mixture. Sprinkle with paprika. Put mixture into baking dish. Bake 45 minutes or until browned.