Passover is one of the major family celebrations in Jewish culture, replete with generations of culinary tradition. The holiday meal, or seder (a Yiddish word meaning ‘order’ or ‘arrangement’), is combination of food, tradition and ritual that celebrates Jewish identity and the escape from Egyptian slavery over 3300 years ago. Like Jewish culture itself, the seder meal has evolved a lot over the years. For this dinner, Emily Zimmerman brings her creative, vegan spin to a classic Jewish-American holiday menu.
Almond and seaweed “gefilte fish” with horseradish mousse on sautéed bitter greens
Homemade, wood oven baked matzoh
Golden vegetable soup with vegan matzoh balls
Eggplant roulade with walnut & cashew ricotta, savoury tomato sauce; served with quinoa tabbouli and roasted root vegetables
Flourless chocolate cake
#vegan #GF avail
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.