matzah

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Vegan Matzah Oven Nachos

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Matzah Matzah Matzah…You can actually do a lot with matzah if you are forced to eat it for a week!

But even if you don’t celebrate passover, matzah still makes a nice crunchy base for vegan nachos.

I actually get really excited about these nachos! Sometimes its just fun to change it up!

These nachos are covered in our gooey spicy, cashew queso, and topped with the yummiest tofu!

I love this recipe most because you built the nachos on a giant sheet pan, making them great for dinner parties or easy weeknight dinners!

They also make a great quick snack if your teenager comes home with a gaggle of hungry friends, and I might be speaking from personal experience here. I mean, who doesn’t want to dig in to a GIANT pan of nachos? Its literally the stuff of my dreams.

INGREDIENTS:

  • 5-6 sheets of matzah

  • 1/2 batch vegan cashew queso (If you are celebrating passover, substitute with a passover appropriate option or omit the nutritional yeast in the recipe. It will still be tasty)

  • A handful of shredded lettuce

  • 1/2 cup diced tomatoes

  • 1/4 cup sliced olives

  • A few tablespoon sliced green onions

  • 1 can refried beans

  • 2 avocados

  • Juice from 1/2 lime

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cumin

MARINATED TOFU:

  • 1 block of extra firm tofu

  • 1/4 cup soy sauce or coconut aminos

  • 1 teaspoons onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • 1-2 teaspoons agave or maple syrup

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top and let sit for 10 minutes to press out any excess liquid.

  2. Dice the tofu into small 1/2 inch cubes. Whisk the ingredients for the marinade in a shallow baking dish and add the tofu. Allow the tofu to marinate for 10-15 minutes.

  3. For the guacamole, scoop the avocados from the peel into a small bowl. Mash the avocado using a fork until they are relatively smooth. Add the lime juice, cumin, and chili powder and stir. Add salt and pepper to taste. Set aside.

  4. While tofu is marinating prepare a cookie sheet by lining it with foil or parchment paper. Break up the pieces of matzah and scatter them on the pan. Dollop the beans over the matzah. Set aside.

  5. Heat a large skillet over medium heat. Add the tofu along with the marinade to the pan and cook until all of the liquid is absorbed and the tofu begins to brown and and crisp.

  6. Scatter the tofu over the matzah and drizzle with the queso cheese sauce. Place the pan in the oven for about 10 minutes. The nachos just need to say in long enough to heat the beans and warm the queso.

  7. Remove from oven and top with lettuce, tomatoes, olives, onions, and guacamole to serve.

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Chocolate Coconut Macaroon Smoothie (With Matzah Toffee)

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Sometimes I want a healthy smoothie with a side of not so healthy matzah toffee. I mean, I am gonna feel a whole lot less badly about drinking this than I am an actual milk shake!!

And that little bit of matzah toffee on the side gives me just enough guilty pleasure without totally wrecking an otherwise healthy and filling shake! This my friends is what we call balance.

Feel free to skip the matzah toffee. I tend to make this shake at passover when I have matzah toffee laying around.

The smoothie is still delicious without it! Its quick and easy with just the right amount of sweetness. Drop some protein powder in it, and call it breakfast, lunch, or dinner!

NGREDIENTS:

  • 2 cups coconut or almond milk

  • 2 cups ice

  • 1/4 cup cashews

  • 3 tablespoons dark cocoa powder

  • 5-6 pitted dates

  • 3 tablespoons shredded coconut (more if you like)

  • Optional: 2 tablespoons agave, if the dates have not made it sweet enough for you

  • optional: 1 to 2 scoops vanilla protein powder

  • Optional: A few pieces of matzah toffee for garnish

INSTRUCTIONS:

  1. Add all of the ingredients to a blender and mix until smooth. You can add the dates before adding any agave and taste it to see if its sweet enough. When I make this for myself, I think the dates make it plenty sweet. When I make it for my family they beg to differ, so I always have to add a few squirts of agave. Just adjust according to your own taste. If you are using protein powder and it is sweet, then that may do it as well.

  2. Divide between 2 large glasses or 3 smaller glasses, and garnish with more shredded coconut or a few pieces of broken up Matzah Toffee. If making fresh matzah toffee for the recipe, you can sprinkle it with shredded coconut instead of sprinkles.

Vegan Chocolate Toffee Matzah

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If you celebrate Passover then you probably already know all about matzah toffee, otherwise known as matzah crack.

I mean if you have to eat matzah for a week, you gotta get creative! I don’t hate matzah. I am however 100% over eating it after a week.

I don’t hate it, lets say I tolerate it. BUT when you pour butter, sugar, chocolate and sprinkles all over it, I FLIPPING LOVE IT!

Suddenly Passover is the best time of year. So much for feeling afflicted!

You may have also had something like this made with saltine crackers, but I promise, PROMISE, it is better on thin, crispy, light matzah!

So even if you do not celebrate passover, you can still grab a box of matzah in the international isle of your local grocery store and make yourself a batch of this yearly favorite. And if you by some chance get invited to a Passover Seder, now you know what to make!

INGREDIENTS:

  • 5 pieces of plain matzah (you can use regular or Gluten Free)

  • 3/4 cups dairy free butter (I use earth balance)

  • 1 cup brown sugar

  • 1 cup chopped vegan dark chocolate, or chocolate chips

  • course sea salt

  • sprinkles (optional)

INSTRUCTIONS:

Preheat oven to 350 degrees.

  1. In a medium sauce pan, heat brown sugar and butter over medium heat, stirring continuously. Simmer for 3 to 5 minutes, allowing all of the sugar to melt, and the mixture to become smooth.

  2. Cover a large cookie sheet in a layer of parchment or foil (this makes for easier cleanup.) Make a single layer of matzah on the pan. You may have to break a piece in half to fit it all on one pan, or you can use 2 pans.

  3. Evenly spread the sugar/ butter mixture over the pieces of matzah. You want to completely cover each piece with the mixture . Place the pan in the oven on the middle rack. Allow the matzah to bake for about 5 minutes.

  4. Remove matzah from the oven, leaving it on the pan. Sprinkle the tops of the hot matzah with the chocolate. It will quickly melt. Evenly spread the melted chocolate over the matzah. Sprinkle with salt and sprinkles.

  5. Place the pan in the fridge or the freezer to cool, and allow the chocolate to harden.

  6. Once the matzah has hardened, either cut into bite size pieces with a knife, or break into pieces with your hands. Store in an airtight container in the fridge, or at room temperature.

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