what a little thing like sunshine…
& a day of 50 degree weather
could do for your overall psyche!
I use to make friendly fun of my friends
who complained about Seasonal Disorder…
but I realized yesterday …
I total suffer from it as well.
Because after spending an entire day soaking up all that glorious vitamin D yesterday…
as I Pesach cleaned my car (2.5 hour job – no joke – how does it get dirtier than my entire house combined?!)
I felt like a different person…or more like the real me.
full of energy, chipper…..just happier & plain good.
nothing in my life had changed…just the daylight hour & the first warm day in a long time.
a wonder…this little thing called sun.
time to think seriously …about moving…
Talking about wonders….I spent the last few weeks testing Passover side dish recipes. I also had taken a trip to the new super-sized WALMART in my area
recently and after 2 hours leisurely going up every aisle, I walked away with a $19.99 Farberware Mandoline & this idea for a recipe!
I must tell all of you, that if you get one new kitchen gadget for your Pesach kitchen this year – I highly recommend a MANDOLIINE. With the amount of vegetables that we go through during Pesach, this tool makes life in the kitchen so much easier & quicker! AND I love that my slices are now uniformed and the exact thickness or thinness that I desire – keeps things looking so professional and appetizing.
My good friend Miriam Konigsberg had me over for Purim this year and besides her killer Pastrami, made a truly delicious potato gratin that looked like the dairy cheese & cream filled ones that I love & use to make all the time in Tastebuds. I was so impressed that it was Non-Dairy, that I could not stop talking about it at the meal LOL.
After generously sharing with me her gratin filling recipe, (ok I might have harassed her endlessly for it) I kept Miriam’s recipe in mind when I was creating this gratin Passover version of that recipe.
Miriam’s original recipe called just for 2 layers of potatoes & was very liquidly when you cut in to it, perfect for her meal but I was looking to do something a little different with it. I wanted a gratin that was more hearty, something closer to a lasagna then a gratin , just with all vegetables.
What I was so impressed with, is the crust that formed on top of the gratin, it looked like cheese, and tasted crusty and creamy like a great cheese topping but just Pareve!
The secret WONDER ingredient in Miriam’s recipe was MAYONNAISE! – I could not believe it. For some reason it had never occurred to me to substitute mayonnaise to achieve this creamy – cheesy texture.
I really LOVE when I discover something new & amazing to play with in recipes!!
And I owe Miriam K a big thank you for this opening my eyes to this WONDER & helping create a new Passover MUST on my menu!
Passover Vegetable Gratin Lasagna
3 large potatoes, sliced into thin very thin rounds
1-2 large white onions, sliced into thin rounds
1large eggplant, sliced into very thin rounds
4 Large beef stake tomatoes, sliced into very thin rounds
for the spice mixture: (you will need about 2 tsp. of the following spices)
garlic powder, onion powder, kosher salt, black pepper, oregano & basil
1 cup mayonnaise
1/2 cup potato starch
2 cups water
2 Tbsp. oil
- Pre-heat oven to 350F
- In a bowl, mix together all your spices for your spice mixture.
- Spray the bottom of a 9×13 baking dish.
- Layer the bottom with your sliced potatoes, overlapping them as you place them down.
- Sprinkle generously over the layered potatoes some of your spice mixture.
- Then layer the onions over the potatoes, and sprinkle spice mixture.
- Next layer the eggplant, and sprinkle the spice mixture.
- Then top with a last layer of sliced tomatoes, and sprinkle the spice mixture.
- Repeat steps 4-8, until you have an 8 layer vegetable gratin.
- Once you finish layering, whisk together well the mayonnaise, eggs, potato starch, water, and oil in a small bowl.
- Pour the entire mixture over the gratin, making sure to evenly portion it all around.
- Place in oven and bake for about 45-50 minutes, until the top is a golden brown and the vegetables are fork tender.