Satya has ceased publication. This website is maintained for informational purposes only.

To learn more about the upcoming Special Edition of Satya and Call for Submissions, click here.

back issues


April 2005
Vegan Kosher Dishes for Passover
Recipes by Joshua Ploeg

A lot of vegans like to keep kosher for Passover but have problems finding vegan ingredients, run out of ideas for things to eat, or wish they could rely less on processed foods. Here are several relatively simple and delicious offerings that I hope will help out. They rely chiefly on fresh fruit and produce, plus nuts for a little extra heartiness. I hope at the very least this will give a few ideas to those of you who want to vary your Passover intake a little bit.

Blanched Asparagus with Toasted Almonds
1 Asparagus bundle
1/3 C. Whole Almonds
2 T. Fresh Herbs, minced (Thyme and Sage are nice)
Salt to taste
Olive Oil

1. Cut the bottom inch off the asparagus stalks and peel them up as far as you wish (not the tips, of course!).

2. Blanch the asparagus—two or three minutes in boiling water, and drain.

3. Crush the almonds and lightly toast them with a bit of salt in a dry pan.

4. Sprinkle herbs and toasted almonds on the asparagus and sprinkle with olive oil and salt to taste. Grated lemon peel and a bit of lemon juice may be added as well.

Beet and Spinach Salad with Fresh Horseradish
2 Beets, peeled, julienne, blanched and drained
1 Spinach bunch, chopped
1 Red Onion, thinly sliced
Salt to taste
Minced Herbs
Horseradish, peeled and freshly grated to taste
Olive Oil
Fresh Lemon Juice
Fresh Orange Juice
Black Pepper
Optional: Grapefruit wedges, chopped; Oranges, thinly sliced; or Toasted Walnuts.

1. Mix together herbs, lemon juice, salt, olive oil, orange juice and horseradish to taste.

2. Mix the red onion with this dressing, allow to flavor up only for a few minutes, then toss with the beets and spinach and serve. Sprinkle with freshly ground black pepper.

3. The beets may be used raw instead of cooked if you wish.

Mixed Potato and Carrot Galette
2 Russet Potatoes, thinly sliced
2 Yams peeled, thinly sliced
2 Red Potatoes thinly sliced
Several Carrots, peeled and sliced
2 Onions, thinly sliced
1⁄2 C. Fresh Herbs, minced
Several Spicy Peppers and Sweet Peppers, cut into thin strips or rings
Salt to taste
Black Pepper
Olive Oil
Lemon Juice
Olives (Kosher for Passover), minced
Scallions, minced

1. Preheat oven to 400°. Fry the thinly sliced russet potatoes in olive oil in a large skillet with some salt until lightly browned.

2. Lightly grease a 10” tart pan and line this with the fried potatoes to a crust. Sprinkle with some of the herbs, salt and lemon juice to taste.

3. Layer the yam slices, carrots and red potatoes on top of the crust, sprinkling each layer liberally with salt, pepper, herbs, mixed sliced peppers and olive oil and also a bit of water.

4. Cover and bake in the preheated oven for 40 minutes, then uncover and bake for another 15 minutes or until cooked.

5. Sprinkle each individual serving with minced olives and scallions.

Plum and Pistachio Crisp
4 C. Plums, pitted and chopped
2 Vanilla Beans
Lemon Juice
Salt to taste
1⁄2 C. Sugar
1 1⁄2 C. Pistachios, freshly and coarsely ground
1⁄2 C. Fresh Apricot Juice
2 t. Potato Starch

1. Preheat oven to 375°.

2. Scrape the insides out of the vanilla beans and mix along with the potato starch into the apricot juice.

3. Mix together the plums with 1/2 C. sugar, a pinch of salt, and the apricot mixture, and pour into a casserole.

4. Mix the ground pistachios with several T. sugar and a pinch or two of salt, and sprinkle on top of the plums. Sprinkle a bit of water or additional juice on top of this and bake for about half an hour or until done to your liking.

And there you have it! Until next time…

Recipe of the month, tour information and occasional diatribe: Contact Joshua at His cookbooks are available at



All contents are copyrighted. Click here to learn about reprinting text or images that appear on this site.