I made matzoh balls today using this recipe for Vegan Matzo Balls (With a Gluten-Free Variation) by Nava Atlas
https://ucdintegrativemedicine.com/reci ... s.lEnmr30u I made the gluten free version although I think using matzoh would be better. As in most recipes trying to recreate a wheat based food using non-gluten flour is never quite as good. They held together nicely in the soup - add them just before eating. I did leave mine in the oven for longer than the recipe suggested - and I turned the heat off and let them cool in the oven.
I added a little onion and garlic powder (no salt) but I found them a little bland. I think using matzoh will make them less bland. Next time I make them I plan to add some fresh dill into the matzoh ball mix. I did have dill in my soup. My chickenless soup was simply lots of carrots and celery with a large sweet onion and some spiced cooked in an instant pot. As soon as the lid can be lifted, I added in some nutritional yeast and fresh dill and allowed it to cook briefly before serving.
I may try this recipe for kugel - looks cute
https://www.vegannie.com/appetizers-sid ... ugel-cups/A sweet potato carrot tzimmes is pretty easy to make fat free. Nava Atlas has one that it's easy to just leave out the oil
https://well.blogs.nytimes.com/2013/03/ ... -passover/If you have some special recipe, you can always post it here and ask for help in how to adapt it to this way of eating.