Monthly Archives: March 2015

Dear Readers,

Due to personal circumstances, The Hysterical Hostess will not be published this week or next Tuesday. Please look for me on Thursday, April 2.

Thank you.

THH

A Vegan Seder

The phrase vegan Seder may sound like an oxymoron to those of you familiar with this Jewish holiday meal, which ordinarily is so heavy on meat and eggs. But with the vegan population on the rise, it’s likely that you’ll need to accommodate more than a few vegan or vegetarian guests, and there’s no need for them to feel like outcasts at the table.

A chef friend who’s hosting 22 (probably 20% of whom are either vegetarian or vegan) plans to make her matzo ball soup with vegetable instead of chicken broth, so “everyone can enjoy it.” And while she’ll be serving brisket of beef, the non-meat eaters won’t be relegated to a conglomeration of sad sides. There will be plenty of hearty plant-based dishes, sufficient to constitute a satisfying meal in themselves, among them probably an exotic-sounding sweet potato dish flavored with preserved lemon, cumin, turmeric and ginger.

Want some other ideas? Here’s a site that offers  various vegan Passover recipes and explains some of the pertinent kosher and vegan dietary restrictions:

http://www.vegkitchen.com/tips/holidays-and-special-occasions/passover-pleasures/

St. Paddy’s Day Greens

If you’re serving corned beef and cabbage in honor of St. Patrick’s Day, you might want to kick it up by mixing ordinary cabbage with Savoy (that’s the one with pretty ruffled leaves).

According to Produce Pete, who featured cabbage on his Today Show segment last weekend, Savoy is sweeter and tenderer. As a result, in fact, it can be added raw to a green salad and works well as a wrap for stuffing.

After trying it myself, however, let me add a word of caution. Though Savoy (especially its lighter green inner leaves) may taste and smell less sulfurous than the cabbage you’re accustomed to, it’s still cabbage and has a distinct cabbage flavor.