Booklet offers vegans ideas for Passover dishes

Cooks facing the challenge of finding interesting Passover dishes for vegans have a focused collection to check out: “Vegan Passover Recipes” (The Vegetarian Resource Group, $6).

The 48-page publication offers 34 dishes, ranging from savory sweet potato soup to raspberry sorbet, with some spicy options, too. The recipes have been worked out by chef Nancy Berkoff, a registered dietitian and cookbook writer.

The Vegetarian Resource Group also has published “The Lowfat Jewish Vegetarian Cookbook” ($15) and “No Cholesterol Passover Recipes” ($9).

The “Vegan Passover Recipes” booklet is available by sending $6 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; by phone from (410) 366-8343; by e-mail to vrg@vrg.org, or on the Internet at www.vrg.org.

Pillsbury provides recipe for quick, easy dessert

If you’re contemplating a spring brunch to celebrate Easter, Mother’s Day or simply the arrival of warm weather after a dreadful winter, here’s a decadent dessert idea from Pillsbury:

Bake a refrigerated pie crust until lightly browned, remove from oven and let cool. Combine in a medium saucepan 1 2/3 cups milk and 1 teaspoon of unflavored gelatin. Let stand for 5 minutes. Stir in 1 three-ounce package of vanilla-pudding mix (not instant). Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and let stand 5 minutes. Add 3/4 cup vanilla chips; stir until melted. Place plastic wrap over surface of pudding and refrigerate 1 hour.

In a small bowl beat 1 cup of whipping cream until stiff peaks form. Fold into cooled pudding mixture. Spoon pudding mixture into pie shell, spread evenly. Place 1 quart of fresh strawberries (stems removed) on top of pie, pointed ends up. In a small saucepan, melt 3 tablespoons vanilla chips in 2 teaspoons of oil over low heat. Drizzle over berries and refrigerate at least 3 hours.