[Paleo Passover] Zucchini Noodles with Puttanesca

Another Passover meant another dozen or so hours on Pinterest looking for the perfect ways to get around my temporary dietary restrictions celebrate the festival of freedom.

I had heard of Paleo, I knew it involved no wheat, so I looked into it. Turns out, no gluten, no grains (no corn, no rice), no legumes (no soy, no peanuts). Sound familiar*?

Plus no dairy, but some people even do neo-paleo and eat dairy.

Plus, my great-grandmother didn’t have two sets of Passover dishes so she made only meat all week anyway.

So that led me to more hours searching “paleo” on Pinterest, and … I might be going paleo. Just a little. Maybe just for this week. I don’t know, I don’t buy into all the all-over health benefits and miracle digestional and autoimmune cures (plus I’m pretty healthy in that respect), but it looks like a pretty good framework for low-carb, healthy eating that might just help me lose some weight.

So, for my first really intentional Paleo meal, I present to you: Pasta on Passover!

You read that right.

Zoodles. I can’t believe people buy the crap made out of potato starch when you can make amazing spaghetti out of zucchini.

Puttanesca Zucchini Noodles

Yum! This looks sooo forbidden. It’s perfect!

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[Passover in the Fridge] French Macarons

I made these before Passover started, and I’ve been going back and forth all week over whether to share the recipe. I made a lot of mistakes with these, both things that I realized after doing them that I could have done better and ways that I didn’t follow the recipe. I finally concluded that this blog will be much more fun if I show my failures as well as my successes, so lets begin. The recipe below is what I did, but if you’re bold you should experiment with the changes I recommend. If I make these again, you’ll definitely be getting an update.

Macarons (pronounced as “macaroons” in English, but as written in French), are a fancy dessert sold in French bakeries, but their popularity is spreading. They’re a bit expensive to buy. They’re also naturally kosher for Passover (and dairy-free) because they are made with almond flour. With that in mind, I figured I would try to impress the pants off of our seder guests with a homemade, fancy French dessert.

Macarons | Found in the Fridge

A very flattering photo of the finished product

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[Passover in the Fridge] Sweet Potato Pear Soup

Sweet Potato Pear Soup | Found in the Fridge

This delicious, vegan sweet potato pear soup is perfectly light, with subtle flavors and warmth. When served with a dollop of thick Cranberry-Orange Vinaigrette and sour cream, it packs a beautiful and bold punch. I first found the recipe when I was browsing my new cookbook, Mollie Katzen’s The Heart of the Plate. I made it out of curiosity and loved it. This is the second time I’ve made it, and it always surprises and delights my audience. Mollie Katzen recommends pairing it with her Cranberry Orange Vinaigrette, and the flavors together are tart and sweet.

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Peanut Noodles

This is one of my favorite recipes to make for potlucks. Its easy, fast, and can be served hot or cold. It’s a great vegan main-dish option that everyone else will enjoy too. You can even make it gluten-free if you substitute rice or rice-based noodles for pasta.

I first made it with this recipe, and I highly recommend it.

I’ve posted here the instructions for how I would usually make it, but when I made it last I had to leave some things out because I didn’t have them. I used macaroni instead of spaghetti, white sugar instead of brown, and I had to leave out the ginger and scallions. The flavor is much less complex without these ingredients, but it still tastes ok. This isn’t the first time I’ve needed ginger, though, so if you’re planning on making a decent amount of Asian-style food, I’d recommend picking it up. I also want to experiment with using ginger in other types of food, because it’s a great spice that isn’t used very often, so it should give your food an unusual, new taste.

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General Gau’s Tofu

General Gau's Tofu | Found in the Fridge

I really wanted toorder in Chinese food, but I decided I would take on the challenge of making it myself. I was craving General Gau’s Chicken, one of my favorite things to get from Chinese restaurants. In researching it online, I discovered that it goes by a variety of names, including General Tso’s Chicken.

I didn’t have any chicken in the house, so I used tofu. I’ve had it before at restaurants with fake chicken, so I figured tofu would be pretty similar.

I chose this recipe from The Hungry Mouse because it was the only one I could find that didn’t call for corn starch, which I didn’t have. I also modified her recipe a lot based on what I could find. If you want to make this, I HIGHLY recommend using her original recipe. But I’ll post what I did and what I learned from the experience, because in this case I think one of the important things is how it is cooked, not just the ingredients you use in the sauce.

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Deep Dish Pizza

Deep Dish Pizza | Found in the Fridge

Not everyone likely has pizza sauce lying around the kitchen, but we did, so I bought some pizza dough to go with it. I chose to use the veggies I had on hand, but I would love to do this with more planning and make a pizza where I plan out the flavors better (though that doesn’t really go with my “found in the fridge” motto). I used red peppers, olives, onion, and dried cranberries, but I would have added spinach or broccoli if I had it. You can use whatever you have or like. For instance, I don’t like mushrooms or tomatoes, but I could have used them too.

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