If you’re looking for a delicious schmear for your Matzo, I’ve got ideas for you! Vegetarian mock liver, pesto, guacamole, ratatouille, almond butter. It’s all good and all kosher for Passover.I didn’t buy cream cheese for Passover this year. For the record, I didn’t buy any ketchup or mayonnaise either, but that’s the story for another blog post. I did, however, buy a lot of different types of matzo. I envisioned a little taste testing going on, but I wasn’t prepared for the backlash of the “what’s there to schmear on the matzo without cream cheese” refrain. To be honest, I was prepared in the sense that I made a lot of healthy schmear. This year I was going to replace the cream cheese shmear with better choices. Better for our health. Better on our taste buds. Better on the environment. Better on our bank account. Better on our energy levels as well.
I made all kinds of schmear. Almond butter schmeared on matzo and sprinkled with fresh berries or sliced bananas, was equally satisfying as breakfast or an afternoon snack.I also made a fantastic ratatouille that I pureed with the immersion blender. We topped ours with tomatoes, basil and shallots. Yum!! Excellent schmear for your matzo.
Kale pesto was a huge hit as a schmear any time of day, with our without toppings. Although the pesto is downright healthy, I dare you to stop at one schmeared matzo topped with this pesto.One of my favorite schmears is “mock” liver (recipe below). I make it often throughout the year, but the crunch of a piece of matzo underneath makes it especially delicious.The sautéed onions give it a sweet taste while the Portobello mushrooms add to the depth of flavor. I like to pulse it so it’s not too creamy because I think the texture adds to the illusion of chopped liver. Sometimes I will puree it to a smooth buttery consistency that is more of a mushroom pate. Either way, it schmears nicely and tastes great.
What to do if you haven’t prepared any shmear for your Matzo? My most favorite shmear for Matzo (or anything really) is guacamole. If you don’t have any cilantro, scallions or jalapenos but you do have avocados, no worries, just mash the avocado right on the matzo, sprinkle with sea salt and crushed red pepper….bam. Instant schmear.
We had a lot of fun topping our matzo schmear’s with different veggie toppings, and it’s easy to increase the nutritional value of your matzo that way as well….but what about the matzo taste test? My favorite, by far has been the Organic Whole Spelt Matzos from Aviv. Serious crunch. Light and crisp. Perfect with a schmear.
- 1 large Vidalia onion
- 1 Tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon white peper
- 2 cloves garlic
- 6 portobello mushroom caps
- 2 hard boiled eggs
- 1/3 cup walnuts
- Heat oil in heavy skillet
- Coarsely chop onions and saute with salt and pepper over medium heat until they start to brown, about 8 minutes. Meanwhile coarsely chop mushrooms and set aside.
- Mince garlic and add to pan, stirring for one minute.
- Add mushrooms and continue cooking until all the liquid they release has been absorbed and mixture has caramelized, about 15 minutes, stirring frequently so mixture doesn’t stick to bottom of pan.
- Peel hard boiled eggs and place them and the walnuts in bowl of food processor. Pulse until crumbly, then add mushroom mixture and continue pulsing until desired consistency.
- Store in air tight container in fridge for as long as two weeks.
Amount Per Serving Calories 147Total Fat 16gCarbohydrates 2gProtein 1g