The Kosher Cooking Carnival is hosted by a different kosher food writer each month and this is the third time I am hosting the round up on my site. The carnival is arranged by Batya of Shiloh Musings and many of the contributing foodies also live in Israel. All the recipes are kosher and will often reflect seasonal holidays or celebrations. With that being so, some of the recipes might be worth saving for next year’s passover menu planning. As well as the recipes submitted for this roundup, I have added some of the recipes that caught my attention last month.
Starting with a soup course, Honest Fare has a wonderful vegan celery bisque that freezes well. The photography in this post is excellent.
Moving on to some main dishes, Liz at Kosher Like me shared quinoa filled squash boats, perfect for passover or any time of year. I can also imagining serving these with the Mexican Birra served up at Almost Fearless.
When it comes to dessert, I don’t have much of a sweet tooth, but my wife’s flourless chocolate cake is decadent and delicious. The Roasted Root made a gluten free black bean brownie which come out with a dense, velvety texture. Cooking + Kate shares a chai coconut ice cream that imagine compliment chocolate very well. Kitchen Tested welcomed a guest post from her Sister, Geshem City, who shared their Savta’s Custard that makes a delightful breakfast, dessert or snack and in a similar vein, Dinner in Venice also made Passover Custards, presented tastefully in china teacups.
Among the recipes submitted for the carnival, me-ander shared a Vegetable Kugel that freezes well, and Shernell of The Raw Food Beginner Chef made a Cocoa Tea. In some Jewish communities there is an ongoing debate as to whether or not quinoa is prohibited during Passover. Shiloh Musings discusses in more detail. Batya also shares some passover classics, Kneidelach (matzoh balls) and Geffilte Fish.