Like so many of us in the world, when I get an invitation to a party, event, trial, whatever, my first impulse is to panic. Yes, even when food is involved because when you’ve got, ahem, issues, you never know if you’ll starve or get sick.
Naturally, a gluten-free and vegan bakery invite would put that particular worry to rest, yes? Yes. But. The next part of the worry that washes over me like the neurotic lady I am is the biggest fear of all—it’s going to taste like pooh. Or be filled with kale. Either/or.
Pomegranate, a gluten-free and vegan bakery and coffee shop on W. 3rd Street in Los Angeles is happily neither of those things (although they do have a pumpkin kale bread that I’m sure my husband will love), and filled with the most amazing desserts. I should know, I tried every one of them.
You see those lil’ beauties above? While the creme brulee is always a fave, the tiramisu KILLED it. Here’s another lil’ sampler—
I’ll be honest. I hate gefilte fish—vegan, gluten-filled, or not. It all began two Passovers ago when I made gluten-free gefilte fish and it spilled all over my brand new car. No, it hasn’t ever smelled right since. So when I saw a recipe for vegan gefilte fish, I thought, “What’s the worst that could happen?”
So I played around with this vegan recipe and made it gluten-free as well, and voila! Completely non-traditional seder food. As someone who does—under non-gefilte fish conditions—prefer to keep it as traditional as possible, I have to say that I would rather eat this vegan, gf version any Passover of the year. Plus, it’s super easy.
Yehuda has been killing it with the gluten-free matzo for awhile now –
So the gluten-free types have been able to enjoy the season for several years already.
As far as the vegan portion, well, I don’t know what that weird jelly is when you buy gefilte fish, but I’m very happy to not have that at my table tonight. Removing the egg for stick-to-it-ness did not seem to effect the final shape of the GFV gefilte either. Which should look like this before you put them in the pot—
But you really do need to watch the clock when you’re cooking, one minute too long and they will fall apart. And since I actually prefer potatoes, parsnips and cauliflower to white fish, well, the vegan’izing of this dish was a-OK with me. Better than OK since I actually ate this version. Now, let’s get on with the hiding of the (gluten-free) matzo!
Here’s how you do it up: