Going gourmet for the holiday

The Newish Jewish Cookbook by Marcy Goldman (River Heart Press)

With the continued popularity of plant-based and vegetarian diets, it’s especially helpful to have a selection of delicious meatless dishes to serve to your family and friends for Passover.

Chef, cookbook author and creator of the renowned website Betterbaking.com, Marcy Goldman’s latest cookbook, The Newish Jewish Cookbook, is now available both in print and as an ebook. In it, she offers fresh spins on delicious traditions, including an amazing Passover chapter, as well as many recipes that are perfect for both Passover and the rest of the year. Her cookbook is jammed with professional tips, as well as holiday serving suggestions. She shared some of the recipes with The CJN.

Quinoa Sweet and Sour Meatballs

A vegetarian Passover version of the classic sweet-and-sour meatballs.


Quinoa meatballs

o 500 ml (2 cups) cooked quinoa

o 60 ml (1/4 cup) shredded carrot

o 30 ml (2 tbsp) onion, finely minced

o 30 ml (2 tbsp) parsley, finely minced

o 5 ml (1 tsp) minced garlic

o 2.5 ml (1/2 tsp) onion powder

o 1.25 ml (1/4 tsp) pepper

o 3.75 ml (3/4 tsp) salt

o 3 eggs

o 30-45 ml (2-3 tbsp) vegetable oil

Sweet and sour sauce

o 1/2 can jellied cranberry sauce

o 125 ml (1/2 cup) grape jam

o 175 ml (3/4 cup) ketchup

o 60 ml (1/4 cup) brown sugar

o 10 ml (2 tsp) fresh lemon juice

o 125 ml (1/2 cup) ginger ale

o 1.25-2.5 ml (1/4-1/2 tsp) citric acid or sour salt (optional)


In a large bowl, mix all the meatball ingredients together. Chill for 20 minutes.

While preparing the meatballs, make the sweet and sour sauce by mixing together the cranberry sauce, grape jam, ketchup, brown sugar, lemon juice, ginger ale, water and citric acid in a medium saucepan over low heat.

Preheat oven to 180 C (350 F). Line a large baking sheet with parchment paper and smear with 30-45 ml (2-3 tbsp) olive oil.

Shape the quinoa mixture into 2.5-cm (1-inch) balls. Place on baking sheet and bake until browned, 20-25 minutes.

Remove and place in sweet and sour sauce and cook on low heat for 30-60 minutes.

Serves 5-6.


Passover Paradise Haroset

This delectable haroset is the symbolic “mortar” used to sandwich pieces of matzah together at the seder table. It features fresh apples, cranberries, raisins and cinnamon, and (for allergy peeps) no nuts. This is more like a relish or compote. It’s bright, sweet and tart and a wonderful offering with roast chicken or turkey on Shabbat, as well as during Passover. One taste and you will see why it’s called paradise haroset.


o 500 ml (2 cups) fresh cranberries

o 125 ml (1/2 cup) dried cherries

o 60 ml (1/4 cup) dried cranberries

o 75 ml (1/3 cup) yellow raisins

o 500 ml (2 cups) coarsely chopped apples

o 125 ml (1/2 cup) sugar

o 175 ml (3/4 cup) water

o 125 ml (1/2 cup) water or orange juice

o 30 ml (2 tbsp) sweet red wine

o 2.5 ml (1/2 tsp) cinnamon


Place all ingredients in a medium sauce-pan. Over medium-low heat, cook the fruit slowly until the apples soften and cranberries pop open. Stir, ensuring mixture does not burn on the bottom (you may have to lower the heat).

After it is cooked down and is thicker, adjust tartness to taste with more orange juice and sugar if you wish. If it seems too thick, add a touch more water or orange juice. Cool well.

Refrigerate after it cools down. Serve cold or at room temperature. (Some of this is used on the seder plate, but it can also be offered as a side dish with the main meal.)

Makes about 450 ml (1¾ cups).




Three-Level Kugel

Sometimes you need something homey but dressed to impress and tri-level kugel is just the thing. Perfect anytime, but especially glamorous at Passover, this is also a great vegetarian offering because it’s one of those centrepiece side dishes that’s sure to impress.


Broccoli layer

o 450 g (1 lb) broccoli, cooked and finely chopped

o 3 eggs

o 125 ml (1/2 cup) matzah meal

o 7.5 ml (1½ tsp) garlic powder

o 3.75 ml (3/4 tsp) salt

o 2 ml (3/8 tsp) pepper

Carrot squash layer

o 500 ml (2 cups) carrots, shredded

o 250 ml (1 cup) butternut squash, cooked and mashed

o 60 ml (1/4 cup) brown sugar

o 1 egg

o 350 ml (1½ cups) matzah meal

o 2.5 ml (1/2 tsp) salt

o 1.25 ml (1/4 tsp) cinnamon

o 75 ml (1/3 cup) orange juice

Cauliflower layer

o 60 ml (1/4 cup) vegetable oil

o 125 ml (1/2 cup) diced onion

o 450 g (1 lb) cauliflower, cooked and finely chopped

o 3 eggs

o 250 ml (1 cup) matzah meal

o 2.5 ml (1/2 tsp) salt

o 1.25 ml (1/4 tsp) pepper


Line a 25-cm (10-inch) springform pan with parchment paper (bottom and sides). Spray with non-stick cooking spray. Pre-heat oven to 180 C (350 F). Place pan on a parchment paper-lined baking sheet.

Prepare first layer by cooking broccoli and then combining with rest of ingredients (for that layer) in a bowl. Spread in springform pan.

For the second layer, in a bowl, combine the carrots, squash, sugar, egg, matzah meal, salt, cinnamon and orange juice. Gently spread over broccoli layer.

For the third layer, prepare cauliflower. In a small skillet, heat the oil and sauté the onion until lightly cooked and golden. Place the cauliflower in a large bowl and stir in the eggs, matzah meal, salt and pepper. Gently spread over carrots and squash mixture.

Bake 50-60 minutes, or until a skewer inserted in the centre comes out clean. Cool for 15 minutes before serving.

Yields 8-10 servings.


Recipes adapted from The Newish Jewish Cookbook by Marcy Goldman (River Heart Press).