1 ts Seasoned salt (you could use
-less)
1 c Hot water (I’ll use a little
-veggie bouillon next time)
1 Box (1-pound) matzo farfel
3 tb Broth or soy sauce for
-sauteeing
1 c Finely chopped onion
1 lb Mushrooms; chopped
1 md Zucchini; finely
-chopped
2 Stalks finely chopped celery
-(my addition)
1 1/2 tb Potato starch beaten with:
6 tb Water (replacing 3 beaten
-egg whites)
Freshly ground pepper to
-taste
Date: Thu, 28 Mar 1996 06:11:46 -0600 (CST)
From: “Natalie Frankel” Natalie.Frankel@mixcom.com
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, then into
the matzo farfel mixture. Season to taste with freshly ground pepper. Pour
into a Pam-sprayed 10″ tart pan or casserole dish. Bake, covered, for 30
minutes. Uncover and bake another 15 minutes, or until the top is browned.
Let stand for 5-10 minutes before serving. 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
.5 g fat per 1/2 cup, or ounce.)
FATFREE DIGEST V96 #87
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
6 Servings