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Curry Banana Matzo Ball Soup ?!

So my friend Louis and I just created the best soup in the world and I want to write down what we did before I forget, because I’m definitely making this next Passover! Basically, he was making fun of me for making vegan matzo balls in the past and was like “What did you use instead of eggs? Bananas?”, and I was like “THAT’S A GREAT IDEA! It can be like a Thai curry soup”. So we made it together this evening and it was quite delicious:

CURRY BANANA MATZO BALL SOUP:
3 cups matzo meal
3 cans coconut milk
2 soft bananas
2 sweet potatoes
2 yellow potatoes
1 onion
5 tbsp Thai red curry paste (or more, to taste)
salt (to taste)
optional: rice cooked with lemongrass

TO MAKE MATZO BALLS:
– Mash the bananas in a mixing bowl with a fork.
– Mix with matzoh meal until doughy.
– Form into 1-inch balls (add more matzoh meal if the dough isn’t thick enough to form into balls)

TO PREPARE THE BROTH:
– Chop the sweet potatoes, yellow potatoes, and onion.
– Put all chopped ingredients into a large pot and add water until they are submerged under about 2 inches of water.
– Bring to a boil, then add the matzoh balls
– Lower head to let simmer for about 30-40min or until potatoes are soft and matzo balls have risen to the top.
– Add coconut milk, curry paste, and salt.
– Let simmer for another 15 minutes.
– Serve over lemongrass-flavored rice.

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Liver Recipe that is TASTY… Not Just Tolerable!

Ever since I got pregnant, I have been having a severe problem getting enough B12 (to the point of severe bruising + constant dizziness/fatigue). Supplements don’t do the trick for me, and even eating meat doesn’t help unless I eat a LOT of it. I reluctantly gave up being vegan and went straight for the most efficient + plentiful source of B12: BEEF LIVER. The only problem is that I hate liver! The smell, the taste, the concept… it all = eww. But it gives me so much energy and makes me feel amazingly healthy, not to mention dramatically increases my breast-milk production, and is CHEAP! So I’ve been searching for a way to eat it without having to hold my breath the whole time, and I believe I’ve found it at last.

This is a liver recipe that is actually edible. Dare I say… DELICIOUS? It is suitable for a main course, even when you’re having company over! I would eat it in a house and I would eat it with a mouse, and I would eat it here or there. Say, I would eat it ANYWHERE!

I adapted it from this Indian masala recipe, taking out the sugar and just making it a little easier for the lazy/busy people out there (like me). The spices don’t have to be these exact measurements– feel free to play around and substitute!

Ingredients :
1 pound grass-fed beef liver
2 medium-sized onions (chopped)
2 tsp garlic powder
2 cups cooked + strained lentils
1 tbsp ginger
1 tsp cayenne pepper
1 tsp cumin
1 tsp coriander
1 tbsp balsamic vinegar
6-8 tbsp oil (I used homemade chicken schmaltz)
salt to taste

Directions:
– Boil the liver in salted water till it is almost tender (10-15min)
– At the same time, cook all other ingredients (except for the lentils) in a covered frying pan on medium heat.
– Drain the liver and cut into tiny slices.
– Add the liver and lentils to the pan.
– Lower heat and simmer uncovered, about half an hour.
– Prepare to be amazed!

COOKING TIME = 45min.
SERVING SIZE = 6-8 servings