Passover 2016 was one of the first big holidays I had to think about how to eat vegan and oil free. I had never been vegan at another Passover. I had never not been able to eat oil. What was I going to do?
Turns out, I was pledging the pre-professional cinematic arts co-ed fraternity, Delta Kappa Alpha, that semester. There was a decent number of Jewish kids who I was friendly with, and I thought, how cool would it be to cook my own Passover sedar at the house and have them come? Everyone would chip in, and I’d get to use a kitchen (since I was in my second year of being an RA, third year in the freshman dorms, and even though my potatoes, salsa, and beans worked for me for pretty much every meal, I knew I wanted a more elaborate Passover sedar).
I ended up cooking a lentil loaf, a huge really delicious salad that I have no idea what was in it, a ton of baked fries, and other things I don’t remember at all. But it was a really good time, and I think everyone really enjoyed it. I didn’t cook Passover this year because I was able to go to Hillel and Chabad for the first night and eat the food after learning to speak up for myself (yay) and the next night my very good friend Zach’s family had me over (and his amazing sister, Abby, eats just like me so she made sure I was good to go), but I definitely want to cook again for Passover in the future.