Ok, so this is cutting it close to the wire, but I wanted to be sure to get this out while it still has potential to be helpful this year.  This will be my first year keeping Passover vegan, and I have to say I’m extremely excited.  In prior years I allowed myself dairy and eggs for this one week, because I just couldn’t figure out how I would do it otherwise, especially given that I am Ashkenazi and do not eat kitniyot for the holiday.  However, this year I can’t figure out how on earth I didn’t think it was possible before – I have more things to make than I could possible eat in a month, let alone in a week!  :)  I am hoping to pass on some of that excitement to you and encourage you that anything is possible once you really put your mind to it.  (So cliche I know… but it’s true!)  I can’t believe that I am actually excited for Passover.  The creative spark it has lit feels so wonderful and I’m ready to get cooking!

So a quick sampling of possible Passover dishes, and links where I have them…

• My lunch today – some sort of quinoa salad / stir fry, most likely topped with some sort of cashew dill sauce, similar to here.
• Spinach pancakes, that I wrote about here.
• Want to try veganizing these banana almond butter pancakes with a flax egg for breakfast tomorrow
• MUST make these “Reese’s” peanut butter eggs immediately
• And also from Chocolate-Covered Katie – I never thought I would miss macaroons, but now that I can’t have the store-bought ones (because they all have eggs in them), I feel like I will miss them for Passover!  So I will make my own and they will be awesome.
• All sorts of dips potentially for spreading on matzah – roasted red pepper based ones, cauliflower and pumpkin based ones, and maybe this raw broccoli “hummus”
• I’m sure eggplant will figure prominently (now that I’ve learned to like it!).  Potentially like I wrote about here as a baked dish, here as baba ganoush, or trying this recipe for marinated eggplant that sounds divine.
• Some sort of potato kugel, like these simple mini ones, or perhaps something a little more fancy with leeks
• Here there is another eggplant possibility, for “nutty baked eggplant” and a cashew horseradish cream sauce.  Yes please!