Veggie Matzoh Brie
- Servings : 3-4
Breakfast becomes a joy when you have a tasty matzoh brie to entice you into the kitchen. The preparation can be as easy or complex as you choose. If you don't have time to include all the vegetables, the dish will still be wholesome and satisfying. Serve with a fresh fruit salad and a steaming cup of herbal tea.
- 4 pieces whole wheat matzoh, broken into coarse pieces
- Hot water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 pound (225g) sliced cremini or button mushrooms
- 1/4 cup (60 ml) raw walnut pieces
- 2 cloves garlic, minced
- Salt and pepper
Break the matzoh into 2-inch chunks and put them into a deep bowl. Pour hot water over the matzohs to cover, and soak them about 1 minute. Pour off the water, draining well, and set the matzohs aside.
Pour the olive oil and water into a large, deep skillet and heat for 1 minute.
Add the remaining ingredients, including the soaked matzoh, and cook and stir over high heat for about 2 to 4 minutes, or just until the onions become softened and translucent.
Season with salt and pepper, and serve.
A pinch or two of cayenne added to the pan while stir-frying offers a pleasant punch to the morning entrée.
Reprinted with permission from Zel Allen of Vegetarians in Paradise.
Photograph © Vegetarians in Paradise.