Free Vegan with a Vengeance by Isa Moskowitz Page B

blender or food processor, add ½ cup of the vegetable broth, and puree until smooth. Add the oil and blend again.
    Mix the tofu mixture with the matzoh meal, making sure that everything is moist. Grate half the carrot into the mixture and mix until it’s well distributed. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to overnight. You can’t skip this step; it’s important in making sure that the matzoh balls will not fall apart when boiled.
    When you are ready to form the balls, fill a large stockpot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover, and bring to a boil.
    Set out a cutting board upon which to line up the formed matzoh balls, and cover it with parchment paper if you have any, to prevent sticking. Also have handy a wet rag to wipe your hands on between forming each matzoh ball.
    Remove the matzoh mixture from the fridge. Form into tightly packed, walnut-size balls and place on the prepared cutting board. When all the balls are prepared, drop carefully into the boiling water, one or two at a time, with a spatula or slotted
spoon. Take your time and be careful not to plop one on top of another; they need to remain separate. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When the 40 minutes are up, you can remove the lid. The matzoh balls will have floated to the top and will drop back down when lid is lifted. This is fun to watch.
    Now they are ready to serve; however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.
    Prepare the remaining 8 cups of broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a healthy handful of fresh dill. Bring to a low boil, and when it’s just heated you’re ready to prepare the bowls.
    With a slotted spoon, carefully remove the matzoh balls from their pot and place two or three in each bowl. Ladle the broth over the matzoh balls, so that they’re covered only about halfway. You can garnish with some more fresh dill, or parsley. Serve to whomever you love.
    If you are not serving the soup right away, you can refrigerate the matzoh balls overnight, and boil them when ready to prepare the soup. Some people even freeze leftovers, but I never have as there’ve never been leftovers.

Rich Vegetable Broth
    MAKES ABOUT 8 CUPS
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    I make this broth to use with my matzoh ball soup. You can use other veggies, such as celery, squash, potatoes, or mushrooms; just make sure there is enough water to cover everything. Keep the skins on the onions for added color and flavor. You can also try other herbs, like thyme, rosemary, bay leaves, and peppercorns, for a stronger broth.
    1 tablespoon olive oil
    1 large onion, skin included, coarsely chopped
    2 large carrots, peeled and coarsely chopped
    2 parsnips, peeled and coarsely chopped
    3 cloves garlic, smashed
    2 leeks, well rinsed and coarsely chopped
    1 cup loosely packed fresh parsley
    1 cup loosely packed fresh dill
    9 cups water
    1 teaspoon salt
    In a large stockpot, heat the oil. Sauté the onions for about 5 minutes on medium heat. Add all other ingredients and bring to a boil. Reduce the heat and let simmer for 1½ hours, uncovered.
    Let the broth cool till it’s an okay temperature to handle. Strain into a large bowl through cheesecloth or a very fine-mesh strainer. Press the vegetables with a gentle but firm pressure to get all the moisture out.
    This will keep in the fridge in a tightly sealed container for up to 3 days, or freeze for up to 3 months.

LITTLE MEALS, SAMMICHES, AND FINCER FOODS
    These can be considered appetizers, snacks, or in some cases hors d‘oeuvres. They are al great things to bring to a potluck or to cook when you have friends