Yield: 6 Servings
|1 teaspoon||Seasoned salt (you could use less)|
|1 cup||Hot water (I'll use a little veggie bouillon next time)|
|1||Box (1-pound) matzo farfel|
|3 tablespoons||Broth or soy sauce for sauteeing|
|1 cup||Finely chopped onion|
|1 pounds||Mushrooms; chopped|
|1 medium||Zucchini; finely chopped|
|2||Stalks finely chopped celery (my addition)|
|1½ tablespoon||Potato starch beaten with:|
|6 tablespoons||Water (replacing 3 beaten egg whites)|
|Freshly ground pepper to taste|
Date: Tue, 26 Mar 1996 21:34:59 -0600 (CST) From: "Natalie Frankel" <Natalie.Frankel@...> I just did a pre-seder test of this recipe from Vegetarian Celebrations by Nava Atlas (also author of Vegetariana, American Harvest and The Wholefood Catalog). DELISH! I'll be serving it this year at my seder.
Preheat oven to 350 degrees. Stir the seasoned salt into the water.
Combine with the matzo farfel in a heatproof mixing bowl and let soak. In the meantime, sautee the onion in broth over moderate heat until soft. Add the mushrooms, zucchini and celery and saute until the mushrooms are wilted. Fold the potato starch mixture into the mushroom mixture. Season to taste with freshly ground pepper. Pour into a Pam-sprayed 10" tart pan.
Bake, covered, for 30 minutes. Uncover and bake another 15 minutes, or until the top is browned. Let stand for 5-10 minutes, then cut into wedges to serve. Makes 6-8 servings.
(Matzo farfel is coarse crumbs made of matzo flour and can be found in the Passover section at the supermarket. Matzo farfel is 110 calories and ½ g fat per ½ cup, or ounce.) FATFREE DIGEST V96 #85
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .