Instructions: Since beans, corn, nuts, and "leavened" grains (in quotes because the strictly kosher rule out just about everything regardless of whether it actually leavened) are ruled out, the staple foods for Passover are potatoes and wheat in the form of matzoh. Both of these foods have marginally adequate protein but are very low in fat - especially since most matzoh is made of white flour. People who are very strict about low fat should stick with whole-wheat matzoh and may want to consider adding small quantities of higher fat vegetables

(olives, avocado...).

Technically one could make oat and rye matzoh and the like but dont bet on finding these real easily. (Some quantities are made for people with wheat allergies.)

The protein content of these staples is sufficient but vegans who eat lots of fruit or sweetened foods may not be getting enough protein. Ovo & lacto vegetarians should be fine. Vegans will probably also be fine - I sort of doubt that going for a week with marginally low protein will really matter (just eat a big bean stew after the holiday ;-). But then again, Im no doctor.

SUBSTITUTIONS, NOTES:
Use potato starch instead of corn starch or yogurt for thickeners. (this is an educated guess I havent actually experimented.)

Use egg whites for baked goods that call for eggs - almost all baked good that require eggs really need only the egg whites.

Use fruit paste (mashed banana, apple sauce, pumpkin puree, prune spread) instead of oil in baked goods. Replace the oil with an equal portion of the fruit puree.

"Fry" vegetables in wine, wine vinegar, or water.

Also, Annice Grinberg just sent me the following information:

)33 are appropriate for Passover. Debra Wasserman and Charles Stahler )Passover recipes. In that book, the oil can be decreased significantly )in the recipes where too much is called for. It is also available from )The recipes in both of these books are vegan. While small quantities of )added vegetable oils may be called for, this can often be adjusted for a )vlf vegetarian diet by sauteing with water or stock.

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