About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Marissa says

    5 stars
    Hey Tori! I’m making this for Rosh Hashanah since it is a family favorite. Can I make in advance and reheat? Thanks!

    • Tori Avey says

      Hi Marissa! You can make it all ahead, but for best results I recommend making ahead through step 8 (assembling the vegetables), then cover and refrigerate. Just before you cook it, make the sauce (it only takes 5 minutes or so), pour over, and bake. It will taste even better this way. Enjoy!

  2. Tiffany says

    5 stars
    Hi! We love your recipes and wanted to make it for Passover but noticed the ingredient list has 2 tsps of potato starch while the steps say 2 tablespoons. Which is the right amount? Thank you!

    • Tori Avey says

      Hi Tiffany! The recipe was recently transferred over to a new system which is why there is an error in the amount. It’s 2 tablespoons.

    • Tori Avey says

      Hi Margie, the kosher section of your grocery store or a local kosher market will carry potato starch. If you’re not keeping kosher for Passover, feel free to use 1 tbsp cornstarch as a substitute.

  3. Sharon says

    This is the best vegi-Passover recipe for my family that I have ever found online. Jealous I didn’t think of it first! Cannot wait to try it!

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