Good question. I'd be happy to offer you an answer if you haven't already received too many.
-Gershon
On Mon, 04 Oct 2004 16:52:09 -0000 "Phoenix" <phoenixpiano@...> writes:
How can a Jewish vegan (or vegetarian for that matter) have a kosher Mesusa-parchment that isn't made from animal skin? Numerous passages in the Tanakh teach against cruelty to animals. Since the animal has to die for the parchment to be made, something I'm totally against, how can one fulfill this obligation?
The same question applies to the leather used for Tefillin and the ram's horn used for the Shofar.
Thanks
You can access the group page with this easy to remember web address: www.KosherVegetarian.com - tell your friends!
In einer eMail vom 05.10.2004 09:34:23 Westeuropäische Normalzeit schreibt koshervegetarian@yahoogroups.com:
Personally, I make an exception for divrei kedusha, things that are used for
mitzvot. I put on Tefillin, have a mezuza on my door, lain from a torah,
blow a shofar...
However, I would never, ever, let any bit of meat or fish ever pass my lips.
How do I reconcile it? I don't - I live with the disconnect.
OK, I can respect that position, however the problem I'm having are the numerous passages in which G-d very clearly states that we are to treat animals kindly. Where do I find in the Tanakh any passages that clearly state that these things MUST be made from animal skin and the arguments for that decision. Or could it be that because animal skins were what was avaiable at the time of these writings, they were used and tradition has simply held to those barbaric actions?
I'm an observant Jew, however I do not own anything made from animals. The scroll in my Mezuza is made from paper and I doubt very seriously that G-d is going to punish me because I'm not using animal skin. The point to the Mezuza is to place G-d's writings on our doorposts. I've done that, so does it really make a difference what material is used? The animal skins would have to be replaced on a regular basis anyway.
Tefillin can be made from synthetic materials that are just as durable as leather.
A Shofar can be made from synthetic materials as well.
Only received one reply so far, so I'd be very interested in reading
your views. And, of course anyone else's views.
--- In koshervegetarian@yahoogroups.com, stats613@j... wrote:
> Good question. I'd be happy to offer you an answer if you haven't
already
> received too many.
>
> -Gershon
>
>
> On Mon, 04 Oct 2004 16:52:09 -0000 "Phoenix" <phoenixpiano@a...>
> writes:
>
> How can a Jewish vegan (or vegetarian for that matter) have a
kosher
> Mesusa-parchment that isn't made from animal skin? Numerous
passages
> in the Tanakh teach against cruelty to animals. Since the animal
has
> to die for the parchment to be made, something I'm totally against,
> how can one fulfill this obligation?
>
> The same question applies to the leather used for Tefillin and the
> ram's horn used for the Shofar.
>
> Thanks
>
Unfortunately, though, the halakhah is that a mezuzah, tefillin, and a shofar that is not made from an animal is not kosher and one is unable to fulfill the mitzvah by using them (Rambam -hilchot shofar 1:1, tefillin & mezuzah 1:6,1:10).
As Jews and vegetarians, we must realize that the Torah is Divine and, even though it might sometimes be difficult for us to understand G-d's reasoning behind His commandments, we must nevertheless try as best as we can to fulfill the Torah's commandments, as prescribed by the Written and the Oral law.
This lesson is best illustrated by the incident of the "akeidat yitzchak," where Abraham was tested by G-d and was commanded to sacrifice his own son. His whole life, Abraham had been teaching thousands of students to forsake idol worship and to believe in the Creator (Rashi on genesis 12:5). These idol worshippers used to sacrafice their own children for their gods. As such, it was Abraham's greatest test to overcome his personal feelings and beliefs that he had been preaching his entire life and surrender his intellect to the will of G-d.
As an observant Jew, even though I choose not to eat animals, I nevertheless recognize that everything was created for a purpose. If G-d, the highest of perfection and compassion, wills that I use a mezuzah of animal parchment, it is not for me to question His rightiousness. As a rabbi of mine once remarked to me: "Don't be holier than the Pope!" :)
-Gershon S.
On Tue, 05 Oct 2004 22:58:42 -0000 "Phoenix" <phoenixpiano@...> writes:
Only received one reply so far, so I'd be very interested in reading your views. And, of course anyone else's views.
--- In koshervegetarian@yahoogroups.com, stats613@j... wrote: > Good question. I'd be happy to offer you an answer if you haven't already > received too many. > > -Gershon > > > On Mon, 04 Oct 2004 16:52:09 -0000 "Phoenix" <phoenixpiano@a...> > writes: > > How can a Jewish vegan (or vegetarian for that matter) have a kosher > Mesusa-parchment that isn't made from animal skin? Numerous passages > in the Tanakh teach against cruelty to animals. Since the animal has > to die for the parchment to be made, something I'm totally against, > how can one fulfill this obligation? > > The same question applies to the leather used for Tefillin and the > ram's horn used for the Shofar. > > Thanks >
You can access the group page with this easy to remember web address: www.KosherVegetarian.com - tell your friends!
Hi, All.
I just received an automated warning from Yahoogroups that Koshervegetarian
will be deleted unless it is used soon, since it's been inactive for 60
days. So please post anything interesting you have to say about being a
kosher vegetarian so we can make this group a more interesting place.
I'll start with this little tidbit of info:
I discovered several brands of vegetarian beef jerky in the health food
store yesterday. 2 of them had kosher certification, one by the OK and one
by the Triangle-K.
I tried Stonewall's Jerquee. It has the O-K Hashgacha and comes in several
flavors. I tried the "Cajun Bacon" flavor. Instead of a stick, it comes in
the form of nuggets in a bag. It's a great snack! Certainly much better than
grabbing a bag of chips. They're cooked in olive oil and were surprisingly
moist. I didn't have to break my teeth on them, though as with any jerky,
whether real or vegetarian, you still need strong jaws.
The place where I found it is Wholesome Market, 93 University Place in
Manhattan, 3 blocks south of Union Square. It's on the left side of the
store (if you're facing inward) on a display not far from the cash
registers.
Personally, I'm pretty excited about it. I've been looking for something
like this for a long time. I plan to take plenty along when traveling.
A friend sent me an exchange on Mail-Jewish that took place recently, where
some people said that they couldn't see themselves eating 'imitation treif"
food, because they'd be uncomfortable with it, even if it's really kosher.
Anyone on this list feel the same way about soy jerky?
Please spread this group around to anyone you think might be interested.
They can reach it by going to www.koshervegetarian.com.
David
In einer eMail vom 12.01.2005 11:53:16 Westeuropäische Normalzeit schreibt koshervegetarian@yahoogroups.com:
I tried Stonewall's Jerquee. It has the O-K Hashgacha and comes in several
flavors. I tried the "Cajun Bacon" flavor.
THAT'S not exactly Kosher.
I'll never understand why some "vegetarians" will look for products that are like meat. Doesn't sound like a real vegetarian to me.
The idea of putting something in my mouth with a consistency/taste/smell of meat, well, JHC, what else can I say other than make way while I run for the barf bucket.
I guess it depends on WHY you are a vegetarian. For me, I don't eat meat, poultry or fish b/c I don't like the consistency or taste of the foods, so the 'veggie ' versions of these items do not really appeal to me b/c they have similar taste and texture to the real deal.
If one is a vegetarian for animal rights reasons, then eating the fake stuff is 100% Kosher....it tastes like meat, looks like meat, but no animal lost its life or suffered.
Stacy
In a message dated 1/12/2005 9:49:11 AM Eastern Standard Time, phoenixpiano@... writes:
THAT'S not exactly Kosher.
I'll never understand why some "vegetarians" will look for products that are like meat. Doesn't sound like a real vegetarian to me.
The idea of putting something in my mouth with a consistency/taste/smell of meat, well, JHC, what else can I say other than make way while I run for the barf bucket.
Real vegetarianism, as I define it, is refraining from eating meat. I haven't had any trace of meat, chicken, or fish enter my mouth for 13 years. However, I stopped eating meat for philosophical reasons, not because I didn't like the taste or texture. While I'm not one of those vegetarians who lives exclusively on veggie burgers, I do enjoy the texture and taste of something "meat"- like once in a while. I don't think that compromises my vegetarianism in any way. I AM repulsed by anything that is actual meat - that is like treif to me. Speaking of treif, however, what about all those people who get imitation "treif" foods that are made of kosher meat or fish. Does that make them any less kosher?
I don't begrudge you your feeling of revulsion to "fake meat" type products. But that is a taste issue and I don't think it makes one more of a vegetarian.
Another issue for discussion: If someone eats meat once every few months, are they entitled to call themselves a vegetarian? It has always bothered me, but then again, there's no governing body, and people are entitled to use whatever label they want. Some vegans might take exception to my labeling myself a vegetarian since I eat dairy & eggs. Do the labels matter anyway? What do you think? What do the non-vegetarians on this list think?
A last word about the vegetarian jerky - The reason I'm excited about this product is because so often, while traveling, it's hard to find something decent to eat that does not require refrigeration. This is something that is rich in protein, fairly healthy, and easily portable without refrigeration.
I tried Stonewall's Jerquee. It has the O-K Hashgacha and comes in several flavors. I tried the "Cajun Bacon" flavor.
THAT'S not exactly Kosher.
I'll never understand why some "vegetarians" will look for products that are like meat. Doesn't sound like a real vegetarian to me.
The idea of putting something in my mouth with a consistency/taste/smell of meat, well, JHC, what else can I say other than make way while I run for the barf bucket.
You can access the group page with this easy to remember web address: www.KosherVegetarian.com - tell your friends!
I'm 30 yrs old and have been a vege since the age of 5 (my choice
incidentally, not my family's).
Over the years, mostly at shabbos tables, my friends have "needled" me in
all kinds of ways about how my vegetarianism creates certain halachik
problems.
Since this week's Torah portion is parshas Bo, I figured I would raise
the issue of the necessity to eat of the Korban Pesach (eating the Pascal
lamb) (Exodus 12:8). It seems that there is a biblical commandment for
every Jew to eat at least a k'zayis amount (size of a large olive in
talmudic times. Nowadays, approx the size of an egg in volume) of the
meat of a roasted lamb on the day before Passover. Of course, this
mitzvah only applies when the Temple is rebuilt b/c we are currently in a
state of halachik impurity. But still, when Mashiach comes and the Temple
is rebuilt (speedily in our days!), every Jew will be obligated, once
again, to eat from the Korban Pesach.
Has anybody given any thought to how they would handle this? Just curious
to hear other people feel about this.
I guess I will probably just do the best that I can and try not to think
about what I'm eating exactly. Even though I'm somewhat grossed out by
the notion of having to eat an animal, I guess my belief in G-d and His
Torah will have to find a way to overcome my intellect. I guess if all
else fails....PASS THE ROKEACH KATSUP!
-Gershon S
Halevai that I should have that to worry about. I just figure that I'll
cross that bridge when I come to it.
But in any case, I prefer to think that we won't have korbanot after the
Mashiach comes. According to Rambam (Maimonides) in Moreh Nevuchim, Korbanot
were merely a way to wean B'nai Yisrael off of Avoda Zara. Think to yourself
how most people would view animal sacrifice today. Is it reasonable to
assume that when Mashiach comes we'll all revert two thousand years to a
practice that was just meant to offer a meritorious alternative to idolatry?
Ramban (Nachmanides), however, feels that the korbanot weren't a compromise
to anything and are an ideal form of worship. If he turns out to be right,
then I guess we'll all have some hard choices to make.
David
----- Original Message -----
From: <stats613@...>
To: <koshervegetarian@yahoogroups.com>
Sent: Wednesday, January 12, 2005 12:04 PM
Subject: [KosherVegetarian] korban peasch
>
> I'm 30 yrs old and have been a vege since the age of 5 (my choice
> incidentally, not my family's).
>
> Over the years, mostly at shabbos tables, my friends have "needled" me in
> all kinds of ways about how my vegetarianism creates certain halachik
> problems.
>
> Since this week's Torah portion is parshas Bo, I figured I would raise
> the issue of the necessity to eat of the Korban Pesach (eating the Pascal
> lamb) (Exodus 12:8). It seems that there is a biblical commandment for
> every Jew to eat at least a k'zayis amount (size of a large olive in
> talmudic times. Nowadays, approx the size of an egg in volume) of the
> meat of a roasted lamb on the day before Passover. Of course, this
> mitzvah only applies when the Temple is rebuilt b/c we are currently in a
> state of halachik impurity. But still, when Mashiach comes and the Temple
> is rebuilt (speedily in our days!), every Jew will be obligated, once
> again, to eat from the Korban Pesach.
>
> Has anybody given any thought to how they would handle this? Just curious
> to hear other people feel about this.
>
> I guess I will probably just do the best that I can and try not to think
> about what I'm eating exactly. Even though I'm somewhat grossed out by
> the notion of having to eat an animal, I guess my belief in G-d and His
> Torah will have to find a way to overcome my intellect. I guess if all
> else fails....PASS THE ROKEACH KATSUP!
>
> -Gershon S
>
>
>
>
> You can access the group page with this easy to remember web address:
> www.KosherVegetarian.com - tell your friends!
> Yahoo! Groups Links
>
>
>
>
>
>
>
There is no mitzvah in sacrificing an animal for whatever reasons, although I do understand that many people who are vegetarian would feel compelled to vile themselves in that way.
For me, I DON'T particularly want the Temple rebuilt because I'm against the idea of starting sacrifice again. We as humans should be a lot more advanced than that.
But nonetheless, that's a different topic. I've given it some thought (not much as I don't really think the Moschiach will come UNTIL mankind is a lot more elevated) and if it were to happen tomorrow, well, I just simply wouldn't participate and if G-d feels it that VITAL to ask me why, I would merely state that as a Jew one of my primary responsibilities is the preservation of life. Plus the fact that I'm not about to intentionally destroy one of G-d's creatures just to satisfy animal lust desires. I have never accepted the idea that G-d EVER sanctioned the sacrifice of animals ( for food, or attonement, or whatever). That's just simply "Man's" (I'm being generic ladies) attempt to muddy the issue that G-d stated very clearly in the Torah we are to not consume animals.
Noah and his family were obviously VERY hungry when they got off that boat, so is it any wonder that this allowance for meat was made at that time (eyebrow raised...). If Noah was hearing things like that, he obviously needed to eat pretty badly.
Since this week's Torah portion is parshas Bo, I figured I would raise
the issue of the necessity to eat of the Korban Pesach (eating the Pascal
lamb) (Exodus 12:8). It seems that there is a biblical commandment for
every Jew to eat at least a k'zayis amount (size of a large olive in
talmudic times. Nowadays, approx the size of an egg in volume) of the
meat of a roasted lamb on the day before Passover. Of course, this
mitzvah only applies when the Temple is rebuilt b/c we are currently in a
state of halachik impurity. But still, when Mashiach comes and the Temple
is rebuilt (speedily in our days!), every Jew will be obligated, once
again, to eat from the Korban Pesach.
Has anybody given any thought to how they would handle this? Just curious
to hear other people feel about this.
In einer eMail vom 13.01.2005 11:52:39 Westeuropäische Normalzeit schreibt koshervegetarian@yahoogroups.com:
Speaking of treif, however, what about all those people who get imitation "treif" foods that are made of kosher meat or fish. Does that make them any less kosher?
I'd never really thought about that. Imitation treif. What WILL they think of next? :-)
I don't begrudge you your feeling of revulsion to "fake meat" type products. But that is a taste issue and I don't think it makes one more of a vegetarian.
It doesn't make anyone less vegetarian. I'm just always surprised whenever I hear of vegetarians looking for imitation meat.
Another issue for discussion: If someone eats meat once every few months, are they entitled to call themselves a vegetarian?
I would say that they probably are NOT really entitled to say that. I do know some people that eat meat every once in a while, but I wouldn't consider them vegetarian. Vegetarianism, as I'm understanding it from my reading, is a life-style that renounces the eating of animals. If you eat animals on a regular basis, then you're not vegetarian.
It has always bothered me, but then again, there's no governing body, and people are
entitled to use whatever label they want. Some vegans might take exception to my labeling myself a vegetarian since I eat dairy &eggs. Do the labels matter anyway? What do you think? What do the non-vegetarians on this list think?
Veganism and vegetarianism are two different things from what I understand. Vegetarianism renounces the eating of the animal, because the animal had to sacrifice its life. So eating eggs and dairy isn't a problem for vegetarians. Veganism, on the other hand, renounces the use of any animal products for any reason at all (shoes, hair-brushes, teffilin, mezuza scrolls, shofar). So vegans would not eat any dairy or eggs, mainly on the basis of the horrid conditions that exist in these places where they are produced.
Wanted to wish a chag kasher v'sameach to all and just to ask everyone what you eat on Pesach?
Pesach is pretty tough on an Ashkenazi vegetarian. I don't crave chametz on Pesach - there's enough carbs packed into a thin bit of Matza as is. What I crave is kitniyot! Almost all the protein I eat is kitniyot.
From 1998 till last summer, I didn't eat dairy exept in miniscule amounts as an ingredient in something else. One day last summer my wife & I were having pizza and her cheese version looked too good and I ended up having a bite. Since then, I've been eating much more cheese, (though I still avoid plain milk). So this will be my first pesach with dairy in 7 years. I'm hoping it will help. Last year I was ready to drop by the 8th day. (I'd been an ovo-lacto vegetarian from 1991 to 1998 before I dropped dairy and I think it was better on Pesach then.)
This year I'm going to the Israeli store in my neighborhood and buying Kosher L'Pesach Chumus (for sfardim). Since it has a hechsher for pesach there is no suspicion of it containing chametz and I can own it, just not eat it. This way, the minute Pesach is over, I can enjoy some chumus.
I'll be surviving on lots of vegetables, quinioa (I've posted the description of this amazing stuff below, for those unfamiliar with it) and eggs.
Any ideas for other protein rich foods that are non-kitniyot?
Tired of potatoes, potatoes, potatoes for Pesach? Try quinoa (" Keen-Wa"), a sesame-seed-sized kernel first brought to the United States from Chile nineteen years ago, according to Rebecca Theurer Wood. Quinoa has been cultivated in the Andes Mountains for thousands of years, growing three to six feet tall despite high altitudes, intense heat, freezing temperatures, and as little as four inches of annual rainfall. Peru and Bolivia maintain seed banks with 1,800 types of quinoa.
Quinoa was first grown outside of South America fifteen years ago, says Wood: Steve Gorad and Don McKinley, wishing to market quinoa in the United States, had commissioned a farmer to see if quinoa would grow in the Colorado Rockies. It did.
Seeds range in color from pink and orange to blue-black, purple, and red. However, once their natural saponin coating is washed off, the seeds are pale yellow.
Kosher for Passover Status: Quinoa was determined to be Kosher L'Pesach in the summer of 1996, when Rabbi Aaron Tendler, of Yeshivas Ner Israel, brought a box of quinoa to Rabbi Blau, Dayan of the Eidah Hachareidus in Israel. Rabbi Blau consulted with professors at the Vulcan Institute and ruled quinoa to be Kosher L'Pesach.
Rabbi Blau told Rabbi Tendler that quinoa is not related to the five types of grain, nor to millet or rice. It is, according to the Towson Library Reference Desk, a member of the "goose foot" family, which includes sugar beets and beet root. It does not grow in the vicinity of the five types of grain. Consumers are urged to carefully check grains before Pesach for extraneous matter.
Quinoa Preparation:To avoid burning the delicate kernels, pour the quinoa into boiling water (twice as much water as quinoa), turn off the flame, and cover the pot. The quinoa will continue to cook itself, is ready in ten minutes or less, and can be served like rice. Quinoa is a translucent dish with more calcium, iron, and protein than wheat, and is gluten free. ed. note: Tip from a reader: quinoa can be very very bitter unless it is thoroughly rinsed under running water.
Thanks very much for your posting. I'm glad I'm not the only kosher vegetarian out there who absolutely suffers from a big-time lack of protein options on Pesach. Nuts, particularly almonds, I know, are also a good source of protein by the way.
____________________
Good kosher l'pesach "power" breakfast/ snack:
a) 1 whole wheat machine matzoh (carbs)
b) 1/2 of an avocado (fats)
c) handfull of almonds (protein)
____________________
Anyway, the article you forwarded with regard to quinoa mentions: "Consumers are urged to carefully check grains before Pesach for extraneous matter."
Any idea what that means halachikally and how that is accomplished? This question is open to anybody out there that has imput and is halachikally sensitive.
Wanted to wish a chag kasher v'sameach to all and just to ask everyone what you eat on Pesach?
Pesach is pretty tough on an Ashkenazi vegetarian. I don't crave chametz on Pesach - there's enough carbs packed into a thin bit of Matza as is. What I crave is kitniyot! Almost all the protein I eat is kitniyot.
From 1998 till last summer, I didn't eat dairy exept in miniscule amounts as an ingredient in something else. One day last summer my wife & I were having pizza and her cheese version looked too good and I ended up having a bite. Since then, I've been eating much more cheese, (though I still avoid plain milk). So this will be my first pesach with dairy in 7 years. I'm hoping it will help. Last year I was ready to drop by the 8th day. (I'd been an ovo-lacto vegetarian from 1991 to 1998 before I dropped dairy and I think it was better on Pesach then.)
This year I'm going to the Israeli store in my neighborhood and buying Kosher L'Pesach Chumus (for sfardim). Since it has a hechsher for pesach there is no suspicion of it containing chametz and I can own it, just not eat it. This way, the minute Pesach is over, I can enjoy some chumus.
I'll be surviving on lots of vegetables, quinioa (I've posted the description of this amazing stuff below, for those unfamiliar with it) and eggs.
Any ideas for other protein rich foods that are non-kitniyot?
Tired of potatoes, potatoes, potatoes for Pesach? Try quinoa (" Keen-Wa"), a sesame-seed-sized kernel first brought to the United States from Chile nineteen years ago, according to Rebecca Theurer Wood. Quinoa has been cultivated in the Andes Mountains for thousands of years, growing three to six feet tall despite high altitudes, intense heat, freezing temperatures, and as little as four inches of annual rainfall. Peru and Bolivia maintain seed banks with 1,800 types of quinoa.
Quinoa was first grown outside of South America fifteen years ago, says Wood: Steve Gorad and Don McKinley, wishing to market quinoa in the United States, had commissioned a farmer to see if quinoa would grow in the Colorado Rockies. It did.
Seeds range in color from pink and orange to blue-black, purple, and red. However, once their natural saponin coating is washed off, the seeds are pale yellow.
Kosher for Passover Status: Quinoa was determined to be Kosher L'Pesach in the summer of 1996, when Rabbi Aaron Tendler, of Yeshivas Ner Israel, brought a box of quinoa to Rabbi Blau, Dayan of the Eidah Hachareidus in Israel. Rabbi Blau consulted with professors at the Vulcan Institute and ruled quinoa to be Kosher L'Pesach.
Rabbi Blau told Rabbi Tendler that quinoa is not related to the five types of grain, nor to millet or rice. It is, according to the Towson Library Reference Desk, a member of the "goose foot" family, which includes sugar beets and beet root. It does not grow in the vicinity of the five types of grain. Consumers are urged to carefully check grains before Pesach for extraneous matter.
Quinoa Preparation:To avoid burning the delicate kernels, pour the quinoa into boiling water (twice as much water as quinoa), turn off the flame, and cover the pot. The quinoa will continue to cook itself, is ready in ten minutes or less, and can be served like rice. Quinoa is a translucent dish with more calcium, iron, and protein than wheat, and is gluten free. ed. note: Tip from a reader: quinoa can be very very bitter unless it is thoroughly rinsed under running water.
You can access the group page with this easy to remember web address: www.KosherVegetarian.com - tell your friends!
I'm not a vegan so I eat lots of dairy and eggs :). Eggplant parmesian is one of my passover favorites...
In the last few years I have found Kosher for passover almond and cashew butter (I have ordered on line from various kosher grocers). One year I made my own cashew butter -- it was edible but not great I'd prefer to buy it...
I eat a lot of salad topped with mostly cashews and almonds, make broccolli with almond slivers.
I'm not sure which movement you're part of but I read somewhere that there is a conservative T'shuva about ashkenazik vegetarians eating legumes and rice assuming they are fresh, set aside at least a month in advance. You might want to look into that.
Message: 1 Date: Mon, 06 Mar 2006 00:06:22 -0000 From: "dys1124" Subject: Re: protein on Pesach
It's been 10 1/2 months since anything's been posted on this list. I figured, with Pesac coming up in 1 1/2 months, it might be a good idea to resume the discussion we left off with, namely protein on Pesach. Pesach is the holiday of deprivation for Ashkenazi vegetarians. I think that the rabbanim who instituted kitniyot would probably have never intended tofu to be Assur on Pesach.
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I'm Orthodox, but liberal. However, even if I decided to go with a
minority opinion that allows some kitniyot for vegetarians, my wife &
I generally spend Pesach with family, so I couldn't bring that stuff
into the house anyway :-/
I'm not a vegan either, though I was one for a while. When I went back
to dairy, Pesach became a lot easier.
I heard that asparagus is relatively high in protein (for a
vegetable.) Anyone know of any other vegetables that are high in
protein?
Of course there's always quinoa.
On 3/7/06, Dorothea Vale <adsjv2@...> wrote:
> I'm not a vegan so I eat lots of dairy and eggs :). Eggplant parmesian is
> one of my passover favorites...
>
> In the last few years I have found Kosher for passover almond and cashew
> butter (I have ordered on line from various kosher grocers). One year I
> made my own cashew butter -- it was edible but not great I'd prefer to buy
> it...
>
> I eat a lot of salad topped with mostly cashews and almonds, make broccolli
> with almond slivers.
>
> I'm not sure which movement you're part of but I read somewhere
> that there is a conservative T'shuva about ashkenazik vegetarians eating
> legumes and rice assuming they are fresh, set aside at least a month in
> advance. You might want to look into that.
>
> koshervegetarian@yahoogroups.com wrote:
> There is 1 message in this issue.
>
> Topics in this digest:
>
> 1. Re: protein on Pesach
> From: "dys1124"
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 1
> Date: Mon, 06 Mar 2006 00:06:22 -0000
> From: "dys1124"
> Subject: Re: protein on Pesach
>
> It's been 10 1/2 months since anything's been posted on this list. I
> figured, with Pesac coming up in 1 1/2 months, it might be a good
> idea to resume the discussion we left off with, namely protein on
> Pesach. Pesach is the holiday of deprivation for Ashkenazi
> vegetarians. I think that the rabbanim who instituted kitniyot would
> probably have never intended tofu to be Assur on Pesach.
>
> What do you think?
>
> --- In koshervegetarian@yahoogroups.com, stats613@...
> wrote:
> >
> > David-
> >
> > Thanks very much for your posting. I'm glad I'm not the only kosher
> > vegetarian out there who absolutely suffers from a big-time lack of
> > protein options on Pesach. Nuts, particularly almonds, I know, are
> also a
> > good source of protein by the way.
> > ____________________
> >
> > Good kosher l'pesach "power" breakfast/ snack:
> >
> > a) 1 whole wheat machine matzoh (carbs)
> > b) 1/2 of an avocado (fats)
> > c) handfull of almonds (protein)
> > ____________________
> >
> > Anyway, the article you forwarded with regard to quinoa mentions:
> > "Consumers are urged to carefully check grains before Pesach for
> > extraneous matter."
> >
> > Any idea what that means halachikally and how that is
> accomplished? This
> > question is open to anybody out there that has imput and is
> halachikally
> > sensitive.
> >
> > thanks,
> >
> > Gershon
> >
> >
> >
> >
> >
> >
> > On Fri, 15 Apr 2005 13:56:50 -0400 "David Staum"
> > writes:
> > Wanted to wish a chag kasher v'sameach to all and just to ask
> everyone
> > what you eat on Pesach?
> >
> > Pesach is pretty tough on an Ashkenazi vegetarian. I don't crave
> chametz
> > on Pesach - there's enough carbs packed into a thin bit of Matza
> as is.
> > What I crave is kitniyot! Almost all the protein I eat is kitniyot.
> >
> > From 1998 till last summer, I didn't eat dairy exept in miniscule
> amounts
> > as an ingredient in something else. One day last summer my wife &
> I were
> > having pizza and her cheese version looked too good and I ended up
> > having a bite. Since then, I've been eating much more cheese,
> (though I
> > still avoid plain milk). So this will be my first pesach with
> dairy in 7
> > years. I'm hoping it will help. Last year I was ready to drop by
> the 8th
> > day. (I'd been an ovo-lacto vegetarian from 1991 to 1998 before I
> dropped
> > dairy and I think it was better on Pesach then.)
> >
> > This year I'm going to the Israeli store in my neighborhood and
> buying
> > Kosher L'Pesach Chumus (for sfardim). Since it has a hechsher for
> pesach
> > there is no suspicion of it containing chametz and I can own it,
> just not
> > eat it. This way, the minute Pesach is over, I can enjoy some
> chumus.
> >
> > I'll be surviving on lots of vegetables, quinioa (I've posted the
> > description of this amazing stuff below, for those unfamiliar with
> it)
> > and eggs.
> >
> > Any ideas for other protein rich foods that are non-kitniyot?
> >
> > Maybe I should just become sefaradi...
> >
> > David
> >
> >
> -------------------------------------------------------------------
> ------
> > ----------------------------------------
> >
> > http://www.kashrut.com/Passover/quinoa/
> >
> > The following article is reprinted with permission from Kashrus
> > Kurrents, Pesach, 1997 (c) Copyright 1997 Orthodox Jewish Council,
> Vaad
> > Hakashrus, revised 2001
> > QUINOA: THE GRAIN THAT'S NOT
> > Sara-Malka Laderman/Jacob's Ladder Farm
> > Tired of potatoes, potatoes, potatoes for Pesach? Try quinoa ("
> > Keen-Wa"), a sesame-seed-sized kernel first brought to the United
> States
> > from Chile nineteen years ago, according to Rebecca Theurer Wood.
> Quinoa
> > has been cultivated in the Andes Mountains for thousands of years,
> > growing three to six feet tall despite high altitudes, intense
> heat,
> > freezing temperatures, and as little as four inches of annual
> rainfall.
> > Peru and Bolivia maintain seed banks with 1,800 types of quinoa.
> > Quinoa was first grown outside of South America fifteen years ago,
> says
> > Wood: Steve Gorad and Don McKinley, wishing to market quinoa in the
> > United States, had commissioned a farmer to see if quinoa would
> grow in
> > the Colorado Rockies. It did.
> > Seeds range in color from pink and orange to blue-black, purple,
> and red.
> > However, once their natural saponin coating is washed off, the
> seeds are
> > pale yellow.
> > Kosher for Passover Status: Quinoa was determined to be Kosher
> L'Pesach
> > in the summer of 1996, when Rabbi Aaron Tendler, of Yeshivas Ner
> Israel,
> > brought a box of quinoa to Rabbi Blau, Dayan of the Eidah
> Hachareidus in
> > Israel. Rabbi Blau consulted with professors at the Vulcan
> Institute and
> > ruled quinoa to be Kosher L'Pesach.
> > Rabbi Blau told Rabbi Tendler that quinoa is not related to the
> five
> > types of grain, nor to millet or rice. It is, according to the
> Towson
> > Library Reference Desk, a member of the "goose foot" family, which
> > includes sugar beets and beet root. It does not grow in the
> vicinity of
> > the five types of grain. Consumers are urged to carefully check
> grains
> > before Pesach for extraneous matter.
> > Quinoa Preparation: To avoid burning the delicate kernels, pour the
> > quinoa into boiling water (twice as much water as quinoa), turn
> off the
> > flame, and cover the pot. The quinoa will continue to cook itself,
> is
> > ready in ten minutes or less, and can be served like rice. Quinoa
> is a
> > translucent dish with more calcium, iron, and protein than wheat,
> and is
> > gluten free.
> > ed. note:
> > Tip from a reader: quinoa can be very very bitter unless it is
> > thoroughly rinsed under running water.
> >
> >
> > You can access the group page with this easy to remember web
> address:
> > www.KosherVegetarian.com - tell your friends!
> >
> >
> > Yahoo! Groups Sponsor
> > ADVERTISEMENT
> >
> >
> >
> >
> >
> >
> > Yahoo! Groups Links
> >
> > To visit your group on the web, go to:
> > http://groups.yahoo.com/group/koshervegetarian/
> >
> > To unsubscribe from this group, send an email to:
> > koshervegetarian-unsubscribe@yahoogroups.com
> >
> > Your use of Yahoo! Groups is subject to the Yahoo! Terms of
> Service.
> >
>
>
>
>
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
>
> You can access the group page with this easy to remember web address:
> www.KosherVegetarian.com - tell your friends!
> ------------------------------------------------------------------------
> Yahoo! Groups Links
>
>
>
>
> ------------------------------------------------------------------------
>
>
>
>
>
>
>
> ________________________________
> Yahoo! Mail
> Bring photos to life! New PhotoMail makes sharing a breeze.
>
> You can access the group page with this easy to remember web address:
> www.KosherVegetarian.com - tell your friends!
>
>
>
> ________________________________
> YAHOO! GROUPS LINKS
>
>
> Visit your group "koshervegetarian" on the web.
>
> To unsubscribe from this group, send an email to:
> koshervegetarian-unsubscribe@yahoogroups.com
>
> Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
>
> ________________________________
>
>
>
This was forwarded to another Veg group. I thought you might enjoy
it:
Subject: DawnWatch: New York Times on vegan ultramarathon champion
7/22/06
Date: Mon, 24 Jul 2006 07:06:08 +0000
> The Saturday, July 22, New York Times sports section included a
story about
> vegan ultra-marathon champion Scott Jurek, headed, "After 70 Miles,
Racer Just
> Warming Up." (Pg D6).
>
> It tells us:
> "On Monday, Jurek will be back for the Badwater, which starts at
the lowest
> elevation in the Western Hemisphere, 280 feet below sea level, and
ends at an
> elevation of 8,300 feet.
>
> "Jurek is the pre-eminent American ultramarathoner. He won the
Western States
> race seven straight times between 1999 and 2005, and the back-to-
back victories
> at the Western States and Badwater last summer were unprecedented.
>
> We learn:
>
> "Jurek's training regimen is decidedly new age. He powers himself
with only
> vegan food, spending several hours a day preparing meals with
Leah...During the
> race, Jurek also consumes potatoes, bananas, energy gels and rice
balls, while
> cooling himself with icy bandanas and a silver thread-lined safari
cap designed
> to draw heat from his body."
>
> You'll find the whole piece on line at
>
http://www.nytimes.com/2006/07/22/sports/othersports/22outdoors.html.
It
> presents a superb opportunity for letters singing the praises of
plant-based
> diets. The New York Times takes letters at letters@...
>
> Always include your full name, address, and daytime phone number
when sending a
> letter to the editor. Shorter letters are more likely to be
published.
>
> Yours and the animals',
> Karen Dawn
>
> (DawnWatch is an animal advocacy media watch that looks at animal
issues in the
> media and facilitates one-click responses to the relevant media
outlets. You can
> learn more about it, and sign up for alerts at
http://www.DawnWatch.com. To
> unsubscribe, go to
> http://www.dawnwatch.com/cgi-bin/dada/dawnwatch_unsubscribe.cgi
You are
> encouraged to forward or reprint DawnWatch alerts but please do so
unedited --
> leave DawnWatch in the title and include this tag line.)
>
>
I will be posting this on several lists, so I apologize if you see this
more than once.
We have been following this for a few weeks and are very glad that we
only buy organic rice.
http://www.organicconsumers.org/2006/article_2159.cfm
I suggest writing to the FDA to express your outrage and concern.
L'Shana Tova,
Robin in Chicago
Next week is Purim and I'm already panicing about Pesach. While my
family will gladly eat matza pizza and a salad for lunch and dinner all
week, I'd like to cook something different. A week without bean and
rice may do me in!
Be well,
Robin
Next week is Purim and I'm already panicing about Pesach. While my family will gladly eat matza pizza and a salad for lunch and dinner all week, I'd like to cook something different. A week without bean and rice may do me in!
I hadn't thought about quinoa. Thanks so much for the tip!
stats613@... wrote:
Next week is Purim and I'm already panicing about Pesach. While my family will gladly eat matza pizza and a salad for lunch and dinner all week, I'd like to cook something different. A week without bean and rice may do me in!
On Sat, 24 Feb 2007 14:16:44 -0000 "Robin Koloms" <rkoloms@...> writes:
Next week is Purim and I'm already panicing about Pesach. While my family will gladly eat matza pizza and a salad for lunch and dinner all week, I'd like to cook something different. A week without bean and rice may do me in!
I take a daily multivitamin, plus iron supplements. Without my usual
soy or other kitniyot products on Pesach for protein, I need my
multivitamins even more. But I can't seem to find any kosher for Pesach
vitamins. Does anyone know of any?
The CRC is a great resource for everything Pesadich. www.crcweb.org
dys1124 <dstaum@...> wrote:
I take a daily multivitamin, plus iron supplements. Without my usual soy or other kitniyot products on Pesach for protein, I need my multivitamins even more. But I can't seem to find any kosher for Pesach vitamins. Does anyone know of any?
This is my own creation, though it deviates from your traditional
potato-onion-eggs. It tastes amazing though! It's not an exact recipe.
Also, is this for Passover? I'll give you my rough recipe, but you may
have to adjust it for Passover.
6 eggs
6 potatoes
1/2 cup extra virgin olive oil
1 package frozen spinach
some fresh or frozen broccoli
2 large carrots
1/2 cup unprocessed bran (for passover use whole wheat matzo meal)
1 cup plain soymilk (use water on passover)
Other vegetables, as you like
several cloves fresh garlic
2 large onions
chop & sautee the onions in some of the olive oil until brown
in a food processor, chop the carrots, potatos, & spinach
chop the broccoli into small chunks
finely chop or press the garlic
whip the eggs in a large bowl for 3 minutes
combine all ingredients and mix well.
Place in large pan and bake uncovered at 375 degrees for 1+ hours.
For an amazing flavor, cover very well with heavy duty aluminum foil
(tamp edges tightly so it retains moisture) & bake overnight at 250
degrees. If you plan to do this, however, double the soymilk/water.
enjoy!
On 3/20/07, Robin Koloms <rkoloms@...> wrote:
> Greetings All!
>
> Does anyone have a favorite recipe for potato kugel?
>
> Be well,
>
> Robin
>
>
This sounds fabulous! Not at all what I'm looking for, but defintely on the menu soon.
David Staum <dstaum@...> wrote:
This is my own creation, though it deviates from your traditional potato-onion-eggs. It tastes amazing though! It's not an exact recipe. Also, is this for Passover? I'll give you my rough recipe, but you may have to adjust it for Passover.
6 eggs 6 potatoes 1/2 cup extra virgin olive oil 1 package frozen spinach some fresh or frozen broccoli 2 large carrots 1/2
cup unprocessed bran (for passover use whole wheat matzo meal) 1 cup plain soymilk (use water on passover) Other vegetables, as you like several cloves fresh garlic 2 large onions
chop & sautee the onions in some of the olive oil until brown
in a food processor, chop the carrots, potatos, & spinach
chop the broccoli into small chunks
finely chop or press the garlic
whip the eggs in a large bowl for 3 minutes
combine all ingredients and mix well.
Place in large pan and bake uncovered at 375 degrees for 1+ hours.
For an amazing flavor, cover very well with heavy duty aluminum foil (tamp edges tightly so it retains moisture) & bake overnight at 250 degrees. If you plan to do this, however, double the soymilk/water.
enjoy!
On 3/20/07, Robin Koloms <rkoloms@yahoo.com> wrote: > Greetings All! > > Does anyone
have a favorite recipe for potato kugel? > > Be well, > > Robin > >
Does anyone know of an algal source (no fish) Omega 3 DHA supplement
that has a hechsher?
Omega 3 ALA can be gotten from flax seed, but most DHA is only from
fish. Recently they found that they can get DHA from algae too, but I'm
having a hard time finding a supplement with a hechsher.
On a related issue, though it's many months before Pesach, I was
looking up the status of flax on Pesach. some authorities say it's
kitniyot and some say it's permissible.
Does anyone know who originally ruled it kitniyot and why?
(I sometimes think that kitniyot is just a conspiracy against Ashkenazi
vegetarians!)
Sloppy JoJos in the crockpot
1 tbsp. veg. oil
1 large yellow onion, diced
1 celery stalk diced
1 small jalapeno pepper, seeded and chopped
1 red or green pepper, seeded and diced
2 tsps. chili powder
1/2 tsp. allspice
1-1/2 cups brown lentils, rinsed (not red lentils)
14-1/2 oz diced tomatoes (I use muir glen fire roasted, if I have
them)
3 cups water or vegetable broth
2 tbsp. low sodium soy sauce or tamari or braggs
1 tbsp. prepared yellow or brown mustard
1 tbsp. sugar to cut the acid
1 tsp. salt or to taste and add at the end of cooking.
Fresh pepper to taste (I use cayenne pepper)
Heat the oil in a skillet and saute the onion, celery, jalapeno
pepper, and red or green pepper and chili powder for a few minutes
until onion and celery are tender but still firm. Transfer then
mixture to the crockpot. Add the lentils, tomatoes, water, soy sauce,
mustard and sugar. Add pepper. Stir. Add the salt at the end, this
keeps the lentils from taking long to cook and becoming tough. Cover
the crockpot, set it on low and cook for 7-8 hours. Or 1 hr on high
and 6-7 on low. Serve on wheat buns and have a lot of napkins!
Robin in Chicago
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