29Re: protein on Pesach
- Mar 5, 2006It'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 email@example.com, stats613@... wrote:
> 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
> 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
> question is open to anybody out there that has imput and is
> On Fri, 15 Apr 2005 13:56:50 -0400 "David Staum" <David@...>
> Wanted to wish a chag kasher v'sameach to all and just to ask
> what you eat on Pesach?
> Pesach is pretty tough on an Ashkenazi vegetarian. I don't crave
> on Pesach - there's enough carbs packed into a thin bit of Matza
> 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
> as an ingredient in something else. One day last summer my wife &
> 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,
> 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
> day. (I'd been an ovo-lacto vegetarian from 1991 to 1998 before I
> dairy and I think it was better on Pesach then.)
> This year I'm going to the Israeli store in my neighborhood and
> Kosher L'Pesach Chumus (for sfardim). Since it has a hechsher for
> there is no suspicion of it containing chametz and I can own it,
> eat it. This way, the minute Pesach is over, I can enjoy some
> I'll be surviving on lots of vegetables, quinioa (I've posted the
> description of this amazing stuff below, for those unfamiliar with
> and eggs.
> Any ideas for other protein rich foods that are non-kitniyot?
> Maybe I should just become sefaradi...
> The following article is reprinted with permission from Kashrus
> Kurrents, Pesach, 1997 © Copyright 1997 Orthodox Jewish Council,
> 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
> from Chile nineteen years ago, according to Rebecca Theurer Wood.
> has been cultivated in the Andes Mountains for thousands of years,
> growing three to six feet tall despite high altitudes, intense
> freezing temperatures, and as little as four inches of annual
> Peru and Bolivia maintain seed banks with 1,800 types of quinoa.
> Quinoa was first grown outside of South America fifteen years ago,
> Wood: Steve Gorad and Don McKinley, wishing to market quinoa in the
> United States, had commissioned a farmer to see if quinoa would
> the Colorado Rockies. It did.
> Seeds range in color from pink and orange to blue-black, purple,
> However, once their natural saponin coating is washed off, the
> pale yellow.
> Kosher for Passover Status: Quinoa was determined to be Kosher
> in the summer of 1996, when Rabbi Aaron Tendler, of Yeshivas Ner
> brought a box of quinoa to Rabbi Blau, Dayan of the Eidah
> Israel. Rabbi Blau consulted with professors at the Vulcan
> ruled quinoa to be Kosher L'Pesach.
> Rabbi Blau told Rabbi Tendler that quinoa is not related to the
> types of grain, nor to millet or rice. It is, according to the
> Library Reference Desk, a member of the "goose foot" family, which
> includes sugar beets and beet root. It does not grow in the
> the five types of grain. Consumers are urged to carefully check
> 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
> flame, and cover the pot. The quinoa will continue to cook itself,
> ready in ten minutes or less, and can be served like rice. Quinoa
> translucent dish with more calcium, iron, and protein than wheat,
> gluten free.
> ed. note:
> Tip from a reader: quinoa can be very very bitter unless it is
> thoroughly rinsed under running water.
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