3 vegetarian entree ideas for Passover

During Passover, families avoid eating foods with leavening products in them. It might not seem like it, but there are great, filling vegetarian options. For some entree ideas, check out the list below.

• It's easy to get protein in for vegetarians on Passover by cooking with eggs. One great egg entree that can be eaten for dinner is mini crustless quiches.
• To make, simply mix together four eggs, one cup of skim milk, one-half cup of cream cheese, one-half cup of Parmesan cheese and a pound of chopped asparagus together in a bowl. Add salt and pepper to taste.
• Pour this mixture into individual muffin tins that have been greased, then pop the tin into the oven at 450 degrees for 20 minutes.
• If you want softer asparagus, broil it for a few minutes before you mix it into the egg mixture.

• For something hearty that will fill stomachs this Passover, make a cream of broccoli soup.
• To make the soup, put a chopped onion and a chopped celery stalk into a soup pot with two tablespoons of butter, then cook for about 10 minutes.
• Add three cups of vegetable broth to the pot along with two large heads of broccoli chopped into small pieces.
• Cover and let cook for about 10 minutes. When the broccoli feels tender, pour the soup into a blender and purée.
• On the stove, melt three tablespoons of butter, three tablespoons of potato starch, and two cups of whole milk, and let it come to a light boil. Stir rapidly, then add to the soup. Season to taste and serve with a salad.

• Quinoa is one of only a few grains that are acceptable on Passover, and it is full of protein. Make a quinoa salad for a Passover entree by cooking a cup of quinoa according to the package directions.
• While the quinoa cooks, chop a sweet potato and place pieces on a baking sheet. Drizzle with olive oil and bake at 400 degrees for about 20 minutes.
• Then, mix together the quinoa and sweet potato with one-half cup of pine nuts, two tablespoons of apple cider vinegar, a tablespoon of honey, one-half teaspoon of cumin, and a one-half cup of dried cranberries. Season with salt and pepper to taste, then garnish with sliced scallions.