At this blog thing, anyway. It's been ages, and I still haven't posted about Passover.
In short: it ruled. I cooked two totally vegan Seders and my family loved them so much they even ate the leftovers days later. Sometimes, Passover feels like a real chore and all everyone wants is a bagel or pizza, but this year, no one seemed to mind missing out on leavened things or meat. Awesome.
Pictured above (clockwise from top): Sauteed Spinach and Tomatoes, Tomato and Roasted Eggplant Stew, Sweet Potato-Pear Tzimmes with Pecans and Raisins, Quinoa Tabouli and Asparagus Spinach Dip on matzo (all from Veganomicon, except the Tabouli from Yellow Rose Recipes).
With variety like that, who needs meat and bread?
I've never really been involved in the whole Passover process before and I learned many things:
1. Always remove the thermometer from the oven before telling it to clean itself.
2. Don't leave plastic spatulas on the stove top (I've melted at least three already).
3. Produce in the suburbs is HUGE.
4. And CHEAP!
That carload of fresh produce cost $75! I usually fill up my knapsack and/or reusable Whole Foods bag with groceries for $50!
5. Happiness can be sold by the bucket.
(Those are sour pickles up in there.)
6. If you fill the kitchen with grocery bags, you will have trouble getting to the other side.
7. It's not THAT difficult to make caramel.
8. The best tasting foods are often the worst looking. Especially via camera phone.
That stuff was so good I made it twice. The second time, I substituted a pound of peaches for one of the pounds of strawberries. So. Good.
PS: Sorry for the even crappier than usual quality of a lot of these photos; they were taken on the fly with my BlackBerry.
PPS: I kind of stowed away on my mother's shopping trip and she didn't want to wait for me to get out my reusable bags, so alas, plastic.