Matzo Brei
Serves 4 to 6
I decided to veganize my mom's old-fashioned Jewish Matzo Brei recipe that I grew up on and LOVED. Serve it for breakfast, lunch, or dinner and everyone will be saying Mazel Tov to the chef!

Editor's note: This recipe is part of Susie Fishbein's Tricolor Matzo Ball soup.
Due to the high water content of fresh spinach, these matzo balls may be a little harder to roll than the other two flavors. If this occurs, add some extra matzo ball mix or matzo meal, 1 teaspoon at a time, until the batter can be rolled into balls. You want to use as little extra as possible so that the matzo balls remain light and fluffy.

If anyone had told me there would be so many Latke recipes hitting the internet the first day of Hanukkah - Well let's just say I wouldn't have believed it. I had been looking forward to posting this recipe since I found it hidden in the Vegetable section of Betty's Big Red under the title Potato Pancakes. But in a world of Latke recipes here's what makes this one special :

It was early September 1956, the High Holidays were approaching, and Elihu Schimmel was in the Cold War's coldest theater.

Ingredients:
2 packages dry yeast
2 cups warm water (105°F-115°F)
1/2 cup sugar, divided
3 tablespoons flaxseed
3/4 cup water