When you travel with Kosher Cruises and are vegetarians and vegans these are the recipes for you. For more details of our cruises go to Kosher River Cruises.
Russian Potato and Mushroom Croquettes
- 1½ lbs potatoes, peeled and chopped
- 5 cups water
- 1 onion, peeled and chopped
- ¼ lb mushrooms
- 1 tsp oil
- 1 Tbsp water
- salt/pepper to taste
- 1 cup matzo meal
- 1 Tbsp oil
Boil potatoes in water until tender. Drain and mash potatoes. In a separate pan, sauté onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sautéed onions and mushrooms, seasonings and matzo meal together in a large bowl. Form 10 croquettes. Heat oil in a large frying pan over medium high heat and fry croquettes for 8 minutes on each side.
Serving size is 2 croquettes per person.
Broccoli and Lemon Dish
- 2 lbs broccoli, chopped
- 1 cup water
- Juice of 2 fresh lemons
- ¼ cup water
- 1 Tbsp cornstarch or potato starch for Passover
Steam broccoli over water in a large pot for several minutes, until tender. In a separate pot over medium heat, constantly stir lemon juice, water and cornstarch until the sauce thickens, about 2 minutes. Serve over steamed broccoli.
Chopped “Liver” Spread (makes 1 cup)
- 3 Tbsp oil
- ½ lb mushrooms, chopped
- 1 small onion, chopped
- 1 c chopped walnuts
- Pepper and salt to taste
- 1 Tbsp water
Sauté mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings and water. Blend until smooth. Serve on matzo as a spread.
Sweet Potato Kugel (serves 12)
- 6 small sweet potatoes, peeled and grated
- 3 apples, peeled and grated
- 1 cup raisins
- 1 cup matzo meal
- 2 tsp cinnamon
- 1 cup walnuts, chopped (optional)
- 1 cup fruit juice or water
Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.
Potato/Kale Casserole (serves 6-8)
- 3 lbs potatoes, cooked and mashed
- 1 lb kale, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 2 Tbsp oil
- salt and pepper to taste
Cook potatoes and mash. In a separate pan, sauté onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.
Eggplant Casserole
- 3 Tbsp oil (or a mixture of oil and water to reduce fat!)
- 1 large onion, chopped
- 1 med eggplant, peeled and cubed
- ¼ cup diced green pepper
- 11 oz tomato and mushroom sauce
- 1 tsp salt
- ½ tsp pepper
- 2 large tomatoes, diced
- 1½ cup matzo farfel
Sauté onions in oil till tender. Combine onions, eggplant, green pepper, tomato mushroom sauce and seasoning. Cook, covered, for 15 minutes or until eggplant is tender. Stir in tomatoes. In a 2-quart baking dish, arrange in alternate layers the vegetables and matzo farfel. Begin and end with the vegetables. Bake at 350ºF (uncovered) for 25 minutes.
