My first vegan seder

Since I moved away from the city twelve years ago, I haven’t had a seder in my own home. That has been a function of scheduling issues as much as geographic issues. I went to work outside my home in a community at some distance, and that’s where my friends are as well. I am no longer in a walking (Jewish) neighborhood, where foods, friends and synagogues are in easy reach. Having people in my home was a hardship in a number of ways, for them and for me, so I went to them or enjoyed a seder in the synagogue.

This year my work life changed again, and I am able to spend more time at home. I am fortunate that my son, his wife and my grandson live next door and that I share my home with two other people — that makes a total of six people including me — enough for a seder “in the ‘hood!” Special Passover foods still aren’t part of the nearby shopping environment. Since my occupation was running a cafe, though, I think I can probably manage to put together a creditable Passover meal.

I was excited about the possibilities of returning the seder to my home, but there’s a dilemma. For many years I was the only vegetarian in my family. Now I’m taking steps toward becoming vegan.  As my son said to me, eating vegetarian when he comes here has been a bit of a stretch for him (and has been for twenty years!)…but vegan?!

So what shall I do? As the sole vegetarian I have often taken the path of least resistance. I go to family members’ homes for holidays because it’s easy for me to find things to eat as a vegetarian. It appears it’s not so easy for them to do without meat or chicken as they would have to do in my home.

Now I’m taking next steps. I’m eager to be in my own home for a family holiday again. I’m also eager to experiment with my special foods for a holiday. The festival is, after all, very much centered on food. The seder is all about sharing our history and our deepest beliefs through food. We communicate via food, celebrate via food and just plain…enjoy all these special foods.

It has been many years since I have had meat or chicken or fish at a seder — but one of my favorite parts is the egg, symbol of spring, rebirth and fertility. Practically speaking, that egg is the one thing I could depend on being able to eat at others’ seders in lieu of an entree.

And what about those wonderful fluffy matzah balls?  And the sponge cakes? How on earth will I make a seder for my family that feels like a seder for them (and for me) that doesn’t contain any animal products at all, including eggs?

On the other hand, how can I celebrate the Festival of Freedom knowing of the abuses that occur at all levels of the food chain? How can I enjoy this special freedom-meal knowing that I am eating the food of afflictions that continue, both for humans and for animals, in order to bring this food to me?

So first I thought, well, I’ll get eggs from a local farmer whose practices I know. I’ll make the seder vegan except for the eggs. That way I can honor some of our most well-loved traditions: eating a hard-boiled egg, enjoying matzah ball soup before the main part of the meal and sponge cake after it.

Then I thought, what better time to think about and discuss the important reasons for considering the value of veganism in today’s world? To use foods in the seder that raise questions, just as foods have been used through the centuries to raise the four questions? And so I decided to take the step of planning a vegan seder and inviting my family to it.

Here is my menu for the evening. I’ll share recipes after the seder in time for next year!

• Seder Plate – replace lamb shank with roasted beet (I have already done this for many years as a vegetarian) and roasted egg with sprouts and grapes. Grapes are a Chinese symbol of fertility. Sprouts are a Persian symbol of rebirth. I wish I had thought of this before so I could have grown my own sprouts in time! I’ll use a small pot of hyacinths as the centerpiece. They are a Persian symbol of spring.
• Korech/Hillel Sandwich – At first I thought I would like to use fresh pomegranate in place of the egg with the Hillel sandwich “course”. Like eggs, they are a symbol of fertility and resonate deeply with Jewish symbolism and practice. Unfortunately pomegranate season ends in February. Grapes and sprouts will work nicely tho.
• Matzah Ball Soup – I already make a delicious vegan broth with a sephardic style sofrit. I’ll try my hand at vegan matzah balls. Time to experiment anyway since my beloved Streit’s Matzah Meal may not be available much longer.  I’m going to make the matzah balls on Wednesday in case they fail. Then I’ll still have time to make Potato & Leek Soup instead of Matzah Ball Soup.
• Salad Course – that’s an easy one! I have a long list of delicious salads, many of which are published in this blog, and all except those with kitniyot (legumes) are appropriate for Passover.  Well, Tabouleh is also out because of the cracked wheat, but I’m going to make mine with quinoa this time.
• Main Course – Carrot Tzimmes (can’t beat that for tradition), Quinoa Stuffed Mini-Peppers with a zesty (fresh) tomato/pepper sauce, Roasted Potatoes and Sauteed Balsamic Brussels Sprouts or Asparagus. Who knows? I may even make a first attempt at vegan cheese, in which case those peppers will be Peppers Parmesano.
• Dessert – Chocolate Toffee Matzah Crunch and Dried Fruit Treats (I stuff dates with an apricot-walnut mix; some are rolled in coconut; some are just the apricot-walnut mix rolled into balls, then rolled in chocolate).

And that’s it! I’ll get back to you on this after Pesach to let you know how it went. In the meantime, Happy Passover, Chag Kasher v’Sameach!