Matzoh Bsll Soup

Ingredients:

• 3/4 cup soft (silken) tofu
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 cup water
• 1/2 tsp black pepper
• 1/8 tsp cumin
• 1 1/2 cups flour
• 2 tsp Ener-G Egg Replacer
• 4 sheets egg-free flat bread (matzo), crumbled fine
• vegetable broth or soup

Preparation:

In a medium bowl, mix tofu and oil together until smooth. Set aside.
Combine remaining ingredients (except vegetable broth) in a mixing bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.

In a saucepan over medium or medium-low heat, place matzah ball mixture in broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.

Chocolate Matzoh

Prep Time: 5 minutesCook Time: 18 minutesTotal Time: 23 minutes
Yield: 12-16 servings

Ingredients:

• 3-4 boards matzoh
• 3/4 cup Passover margarine or butter
• 1/2 cup brown sugar
• 1-1/2 cups semisweet or dark chocolate chips
• 1 cup chopped walnuts, hazelnuts or pecans (optional)
• 1/4 tsp. kosher salt or sea salt

Preparation:

1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Spray with cooking spray.


2. Spread the matzohs in the pan in a single layer, breaking them to fit if necessary.


3. Heat the butter or margarine and brown sugar in a medium saucepan to a boil. Pour evenly over matzoh, spreading with a knife to make sure the matzoh is well covered.


4. Bake 10-15 minutes, until the caramel is a golden brown. Turn off the oven, and remove the matzoh.


5. Sprinkle the chocolate chips evenly over the matzoh. Return the matzoh to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife. (I like to use a cookie spatula (compare prices).


6. Top with nuts, if using. Sprinkle with kosher salt.