Photo Credit: Spencer Platt/Getty Images

Jeffrey Cohan is a proponent of veganism and has campaigned to change dietary choices from farm animals to plant-based diets. His intensive experience, presentations and leadership skills has provided an outlet to engage in the standards inherent to optimum health and concern for the environment. The change from the ill effects of animal preparation to veganism has impacted the way diets have been changed, and Jeffrey has been a guest speaker to inspire those thoughts in an online discussion. The Jewish Veg organization is in the capable hands of Jeffrey Cohan and the direction of the staff has ideals that will lead to a better healthy lifestyle, and the matzo recipes make for a delightful meal.

Jeffrey Cohan
Executive Director of Jewish Veg
(412) 965-9210

Jeffrey Cohan graduated with a B.A, degree from the University of California at Berkeley, and then received a Masters of Public Management from Carnegie Mellon University. He is an experienced public speaker and worked in print and digital journalism for 18 years. Jeffrey pursued a second career in Jewish communal service. He was Director of Community Relations for the Jewish Federation of Greater Pittsburgh from 2005-2012. From that point, he became Executive Director of Jewish Veg in 2012. He is the author of ‘The Beet-Eating Heeb’ and has a blog about the theology of veganism.

Passover Turtle Bars

  • 1 piece matzo
  • 10 tablespoons vegan butter
  • 3/4 cup brown sugar
  • 1 1/2 cup pecans(chopped)
  • 1 pinch salt
  • 1 cup chocolate chips
  • 3 tablespoons slivered almonds


  1. Line a pan with baking paper
  2. Place matzo in the pan
  3. Melt the butter, put down sugar, pecans, and salt in a sauce pan
  4. Bring to a boil, lower heat, and let cook for 2 minutes
  5. Pour mixture on the pice of matzo able at 350 degrees for 1 minute
  6. Take out of oven and sprinkle with chocolate chips
  7. Return to oven for 2 minutes
  8. Remove from oven and spread chocolate on the pecan mixture
  9. Sprinkle with almonds
  10. Cut while hot
  11. Let cool and share

Yields 8 servings, prep time 15 minutes, cooking time 5 minutes and total time 20 minutes.


  • 2 cups walnuts
  • 2 cups shitake mushrooms
  • 2 cloves garlic
  • 1/2 cup onion (chopped)
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 cup matzo meal( for frying)


  1. Process mushrooms, walnuts, garlic and onion in a blender
  2. Add spices and matzo meal and mix thoroughly
  3. Heat oil in a frying pan
  4. Roll into small meatballs and fry in oil until all sides are browned
  5. Serve warm

Yields 4 servings, prep time 15 minutes, cooking time 15 minutes, total time 30 minutes

Kugel: Veggie Matzah

  • 2 cups matzah farfel (from 4 sheets of matzah)
  • 6 teaspoons Ener-G vegan egg substitute (flaxmeal is an alternative)
  • 1/4 cup cold water
  • 2 onions (medium size)
  • 2 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cloves (or equivalent in garlic powder)


  1. Crush up sheets of matzah to make the farfel
  2. Prepare the egg substitute, following the instructions on the box. Add cold water and mix into the farfel. Let stand until the liquid is absorbed
  3. Slowly brown onions in oil, stirring when necessary
  4. Add bite-sized pieces of zucchini and the garlic after the onions have cooked for awhile and mix. You can also use other vegetables, such as squash, eggplant, broccoli and/or mushrooms
  5. Add salt and pepper and mix
  6. Add chopped bell pepper just before you finish cooking the veggies, then mix again
  7. Blend cooked veggies into the farfel mix.
  8. Preheat oven to 350 degrees. The, put everything in a shallow, greased pan for 30 minutes and cover
  9. Remove cover for the final minutes

Yields 4 servings, prep time 20 minutes, cooking time 30 minutes, total time 50 minutes

Related: Chabad Of Pittsburgh Passover Recipes

Matzo Ball Soup

  • 2 teaspoons safflower oil
  • 3 carrots, large (cut into chunks)
  • 4 celery stalks, with leaves (cut into chunks)
  • 1 onion (cut into chunks)
  • 4 cloves garlic  (minced)
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 4 cups chickenless “chicken” broth
  • 2 cups water
  • 1 cup matzo meal (for matzo balls)
  • 1/4 cup potato starch (for matzo balls)
  • 1/4 teaspoon baking soda (for matzo balls)
  • 1/2 teaspoon kosher salt (for matzo balls)
  • 1/4 teaspoon dried dill (for matzo balls)
  • 1/2 teaspoon onion powder (for matzo balls)
  • 2 teaspoons fresh parsley (chopped, for matzo balls)
  • 2 teaspoons safflower oil
  • 3 2/3 cups seltzer

Directions for soup:

  1. Heat the oil in a large soup pt over medium heat. Add the carrots, celery, onions, and garlic.
  2. Saute for 5 minutes until the vegetables just start to become tender. Mix in the spices.
  3. Add the broth and water, raise the heat to high and bring to a boil. Then reduce the heat, cover the pot and let simmer for one hour.
  4. Add salt and pepper to taste. make the matzo balls during this time.

Directions for matzo balls:

  1. Mix the dry ingredients together. Add the wet ingredients. You should have a thick batter
  2. If needed, add more seltzer
  3. Refrigerate for at least 30 minutes, remove from refrigerator.
  4. Wet your hands and roll into balls (around 8 depending on the size desired)
  5. Gently add the balls to the soup pot and let cook for 30 minutes

Yields 6 servings, prep time 40 minutes, cook time 1 hour and 20 minutes, total time 2 hours

Pancakes: Matzo Meal

  • 3 bananas, ripe and peeled
  • 1/2 cup matzo meal
  • 3/4 cups water
  • 2 teaspoons oil


  1. Mash bananas in a small bowl
  2. Add matzo meal and water and mix well
  3. Heat oil in a frying pan over medium heat
  4. Form 8 small pancakes in a heated pan and fry for about 10 minutes until brown on both sides

Yields 8 pancakes, prep time 5 minutes, cook time 10 minutes, total time 15 minutes

Related: Passover Recipe: Chocolate Macaroons

Gerry Cernicky is a retired health and physical education teacher with 36 years of experience. He is a former teacher of the year and a sports writer for the Vandergrift News. He delivers podcasts, and maintains a website and blog. He currently resides in Pittsburgh. His work can be found at