Celebrate Passover with “Sexy Vegan” Radio
By Racine Hiet
Today’s featured vegan musicians are Jim and Lesley of MorrisonHiet from our own “Audible Kitchen!” Join us for this special event.
Vegan Song, “Idiot” by Australian, Vegan Smythe.
Colleen Patrick-Goudreau, celebrity chef, talks about the health benefits of a plant-based diet.
Julianne Hever, The Plant-Based Dietitian Expert, gives us wonderful news.
The Audible Kitchen – Vegan Kishke for Passover.
Recipe: ▪ 4 celery stalks ▪ 2 carrots, peeled ▪ 2 onions, peeled & quartered ▪ 2 cups water ▪ 1/4 cup oil ▪ 4 cups matzo meal ▪ 1 tablespoon paprika ▪ 2 teaspoons garlic powder ▪ 1/2 teaspoon pepper ▪ 1 teaspoon salt
Preheat oven to 350°F.
Shred the celery, carrots and onions in a food processor (if you don’t have a processor chop the celery, grate the carrots and mince the onions.) Place the processed vegetables in a big bowl and add the remaining ingredients and mix. Be sure it’s well mixed and there are no dry spots of matzo meal! Take 1 fourth of the mixture, shape into an 8 inch cylinder and roll it up in tin foil. Continue to do the same with the remaining mixture. Place the four cylinders on a cookie sheet and bake for 55 minutes. Turn the cylinders and bake for another 55 minutes.
Carefully remove the tin foil. Enjoy warm and sliced, with mustard or horseradish if desired!
It’s too hard to figure the yield…just depends on your crowd!
Don’t worry if you have too much…makes a great leftover!
Happy Passover!
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