Without the right resources, being vegetarian in an omnivorous family can be challenging. With two holidays this month, Easter and Passover, we thought we’d pass on some tips for making sure you’re not following the way of the Easter Bunny and just munching on some carrots while everyone else enjoys a flavourful feast!
- First, try our chocolate matzo bark recipe, below. If you use egg-free, whole wheat matzo, it’s simple, vegan, and healthy too!
- Second, check out Oy Vegan’s Top 5 Passover Recipes – find out how to make matzo ball soup, sweet potato kugel, and three other tasty dishes.
- Looking for more Passover desserts? We’ve got you covered with five ideas here!
- For more recipe ideas, check out the Jewish Vegetarian Year Cookbook, which is divided into chapters for each Jewish Holiday, available at our Resource Centre
For links to recipes and meal ideas for Easter, visit our Vegetarian Easter Tips and Recipes page. Surprise your loved ones by making easter eggs out of Japanese sticky rice!
Chocolate Matzo Bark
- 10-12 pieces matzo
- 11-12 oz. dark chocolate
- 5-6 oz. white chocolate (vegans may have to omit this if you can’t find non-dairy white)
- 3/4 cup finely chopped pistachio nuts (or other if you prefer)
- optional: dried fruit (i.e.apricot) or crystallized ginger (chopped small)
Melt the two chocolates separately in bowls over boiling water, or in the microwave. Line cookie sheets with wax or parchment paper. Place matzo on the paper and brush with melted dark chocolate. Sprinkle with the nuts and fruits, and press down a bit. Drizzle in swirls, the white chocolate over the chocolate covered matzo. Refrigerate for about 15 min. until the chocolate is solid. Break into pieces, and store for up to one week in the fridge.