Recently I saw a recipe online that looked delicious…but it called for gelatin. One of my all-time favorite Passover dessert recipes calls for several different kinds of dairy, which is problematic when you’ve just finished an enormous meat meal. And then there’s the problem of being a vegetarian, and constantly inundated with beautiful recipes for chicken, Turkey, and even ham.
The number one way to get around the problem is to choose a different recipe, or just leave out the non-kosher ingredient. Google is your friend, and will help you if you need to find, say, a non-dairy turkey recipe, or a recipe for chocolate mousse that you can serve after a meat meal. Alternately, if the non-kosher ingredient is minor, you can just opt to roll the dice and try the recipe without that ingredient. (Ultimately, that’s what I decided to do with the gelatin recipe. Results pending.)
2. Margarine and Butter
When I was growing up, we never kept butter in the house. We only ever had margarine, and that was what we cooked with for all desserts. It wasn’t until I was in grad school that it occurred to me that margarine probably wasn’t any better for me than butter, and that since I was a vegetarian, I should try some butter. What followed was nothing short of a revelation. Butter is amazing. It’s completely fabulous. BUT I had learned growing up that you can make many fabulous desserts using margarine, and while some snobs will adamantly refuse to use a butter substitute under any circumstances, I respectfully disagree. Should you be eating tons of margarine every day? No. But if you’re trying to make a nice dessert (or a Thanksgiving turkey) and you can’t use dairy, it’s okay to get on the margarine train every once in a while. As margarines go, Earth Balance is the best. If you really can’t abide margarine, it’s usually okay to substitute canola or olive oil, about ¼ cup for every ½ cup of butter instructed in the recipe.