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about meet jessie my journey with crohn’s disease this blog interviews doctors environmental experts compassionate leaders social entrepreneurs bloggers what i eat gbg meals & recipes holidaze blogger faves vegan cities los angeles new york city tel aviv miscellaneous israel boston san fransisco coastal/mid california new jersey portland, oregon portland, maine florida experiencing life gardening life resources adopting a plant-based vegan diet and lifestyle grocery list nutritional and medical info health & humanity our earth non-human animals debunking worries & myths contact me search for: search menu holidaze passover 2018 april 1, 2018 1,626 comments las night, i hosted 10 beautiful people for passover at my bungalow in santa monica. it was a dream come true to bring people from different worlds of mine together, some who had never experienced passover before, some who often don’t, and others who do passover every year, for a remixed sedar. there were so many people who i want to thank who i truly could not have done this without. dani duke, my twin sister, who worked many many hours to compile a draft of the haggadah we used from many different texts and who also hosted her own vegan passover sedar in boston just a few hours ahead of ours. my amazing friend sean who helped me cook, bake, chop, prepare, and set up everything. my friends ben and johanna who printed out the haggadahs and brought extra chairs so i didn’t have to turn anyone away. my friend cari who brought the salt so we could dip our bitter herbs. and of course, we would not have been here without onetable , one of the most incredible organizations that i am so lucky to be involved in. onetable empowers people to host and attend shabbats (or in the case, passovers) that are unique, valuable, and sustainable by setting hosts up with the tools they need to succeed; guidance, money per person to provide food, and a platform. bringing good people together from my many different worlds to share the plant-based food i enjoy and traditions i love, while celebrating our most beautiful holidays is honestly one of the most special and meaningful things i’ve ever done. i wanted to create this post incase anyone in the future is curious and desiring of hosting their own passover and would like to replicate or learn from what i did last night. first, see if you can sign up to be a onetable host. aside from all of the wonderful help onetable offers with empowering you to host in your own unique way, they also give you $15 per person for each person who rsvps, which helps with the cost of food. i normally charge $5 when i host, as i realize it furthers the level of commitment from my friends… if you pay, you’re more likely to come. also, it helps towards the real cost of the dinner (even with $15 per person, i was still $100 over of my own money as i really wanted the night to be special) so charging can help cover the difference. i’ve done $5 in the past because i really don’t want it to be difficult for anyone to attend, but next time for a holiday i will likely charge $10 since it’s still affordable but can actually cover the cost. next, you want to make sure everyone rsvps and you have a legitimate head count- see if people are planning to bring plus ones (they should have added them on the invite) so you know you have enough room for everyone. the new moon shabbat i threw recently had 18 people there and since it wasn’t a sit down dinner, people didn’t need seats. we had rahel’s vegan ethiopian food so people grabbed food at our “buffet” and sat on couches and comfortably on the floor. but if you’re doing a holiday meal like passover, it makes sense to make sure you have seats for everyone. during the week before passover, my sister found texts online for a haggadah that we wanted to create ourselves. since we are both passionate about veganism, earth justice, sustainability, social justice, and using yoga and kabbalah to make sense of jewish themes, we knew that we wanted to create our own haggadah using existing texts for a vegan sedar. while dani scoured through documents, i sent her quotes from my friend jenny’s kabbalah shabbat emails, friends passover posts, and kabbalah centre blog post readings i’ve been doing. dani compiled texts into a 47 page google doc that she edited down to 8 pages, and then i went through her 8 pages and added some stuff to make it the final 12 page haggadah that we used. i am posting the pdf here but it is a living & breathing document, and as i learn more, i hope to add more. additionally, this is only a jumping off point, as the real learning should come from people’s perspectives and thoughts at the table. ***********passover haggadah************** with dani’s draft of her boston meal, i planned a meal. at the sedar, we were having so much fun and i was so present in the moment that i forgot to take pictures of the food unfortunately (this happened with the new moon shabbat too… next time i need to put one of my friends on photography // social media duty so i can make sure we get some great photos of everything). i am always nervous because this food is delicious to me but my palette is so adjusted to a clean way of eating- by not eating processed foods, added oils, added sugars, etc, i can really taste the flavors of fruits and vegetables in ways that people who are eating processed food simply cannot… so i always worry if people will like the food. good news, everyone ate food that is truly health-promoting and nourishing, and they all really enjoyed it (which thrills me)! there was no dollars directly contributed to violence, and hopefully people have a more expansive idea of what a vegan meal can be. here are the recipes for everything we made: smoked chickpeas which were on the table for munching we didn’t end up doing the olives or the peppers, was just too much charoset –> apples, cinnamon, walnuts, and grape juice first we chopped up the apples and walnuts and just mixed it together with cinnamon and grape juice. i always liked charoset that wasn’t pureed, but it just tasted like apples and walnuts so i ended up throwing it into the food processor and it came out way better. we had too much grape juice so we just added more apples and walnuts and it came out perfectly roasted brussel sprouts —> brussel sprouts with a balsamic // dijon mustard // maple syrup glaze this is chef aj ‘s recipe that i learned from her cooking class last year someone else posted it here. i usually don’t use maple syrup, and just do half mustard half balsamic, but it’s a holiday so did it. delicious both ways. it’s a huge favorite of everyone whose eaten it, i actually prefer to roast them and eat them after they’ve been in refrigerator (they’re amazing cold). this is the balsamic you should use, it’s thicker than balsamic vinegar (you can get it at whole foods) i roasted on a silpat instead of parchment paper- either is great because you don’t need oil but i prefer a silpat because it creates less waste! curried quinoa this was just amazing. the tahini in this… i mean the tahini in anything.. but the tahini in this.. wow! israeli rainbow salad this really took me back to my 3 months spent in israel.. which i’ve been missing so much lately no oil necessary at all!! i think dani didn’t use oil but used potato starch instead for thickness but we just used lemon juice and it was perfect the jessie salad —> 2 different kale mixes massaged with avocado; and with grapes cut in half, raisins, walnuts, beets, fresh mint, and brandi from the vegan 8’s incredible spicy tahini dressing i’m going to start calling it the jessie salad because every time i cook for people i make some variation of a massaged kale with avocado salad with different fruits and nuts barbecue lentil loaf brandi from the vegan 8 is my favorite blogger- all of her recipes are less than 8 ingredients and oil free this loaf is so good!!!! i made it for my film fraternity’s passover i t

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Domain Name: THEGARDENBASEDGRADUATE.COM
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Registrar URL: http://www.godaddy.com
Updated Date: 2017-07-21T13:22:11Z
Creation Date: 2017-07-21T13:21:59Z
Registry Expiry Date: 2022-07-21T13:21:59Z
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