Cooking with Mayim: Passover Edition

If you’re a fan of comfort tv, VODs, or live-streaming, “Cooking with Mayim: Passover Edition” adds updated, plant-based recipes to seasonal watch lists.

Comfort shows/videos/streams offer “wholesome, positive, welcoming vibes” via presenters that viewers “love watching and feel safe or comfortable with” (Twitch).

For fans of Blossom (1991-1995), The Big Bang Theory (2010-2019), and/or Jeopardy (2021-2023), “Cooking with Mayim: Passover Edition” brings a familiar face into the kitchen.

The kitchen set is less like a high end studio and more like an ordinary home cooking space, complete with a housecat that photobombs the shot by jumping on a countertop in the background (1:32-1:34, 2:38-2:44).

The approach is a “modern twist on an old-world recipe[s]” which are customizable to taste. For example, there are no fixed ingredients for the lasagna recipe.

In the video, Bialik makes Matzo Lasagna and Apricot Matzo Ball Tzimmes. The video description includes bonus recipe for the vegan Herbed Ricotta used in the Matzo Lasagna.

Matzo Lasagna

“I don't have an exact recipe for this one. It's more of a feel it out type dish.”

“You wanna fill it with whatever you would normally fill lasagna with.”


  • Red potatoes
  • Onions
  • Fresh garlic
  • Veggies of your choice -- “I used broccolini, Italian parsley, and frozen kale.”
  • Cheese of your choice -- “I used vegan cheese and homemade [vegan] ricotta.”
  • Sauce
  • Matzo, store bought


  1. Thinly slice potatoes and onions and sauté with fresh garlic. Let the onions get started first, and then add the potatoes.
  2. Chop additional veggies and add to sauté.
  3. While veggies are sautéing, prepare cheese by mixing ricotta with chopped kale or spinach.
  4. Assemble lasagna. Start with a layer of sauce on the bottom. Use matzo for your second layer. Add filling and another layer of matzo. For your top layer, use matzo with sauce and cheese on top.
  5. Cook covered for 50 minutes at 425. Then uncover and leave in until the top gets nice and gooey.

Herbed Vegan Ricotta


  • 1.5 cups raw macadamia nuts, soaked in a bowl of water for at least 4 hours.
  • 1/8 teaspoon garlic, minced.
  • 1/2 teaspoon salt.
  • 1 tablespoon olive oil.


  1. Puree all ingredients in a food processor for 1 minute.
  2. Scrape down the sides and puree for another minute, until light and fluffy.

Apricot Matzo Ball Tzimmes


  • Matzo balls -- “Prepare these beforehand using Manischewitz Matzo Ball mix. The instructions are on the box!”
  • Your choice of root veggies -- “I used beets and carrots.”
  • Fresh mint for garnish, optional


  • 3 cups apple juice
  • 6 oz of dried apricots
  • 1/2 a cinnamon stick
  • 1/3 cup apricot preserves


  • Chop root veggies and apricots.
  • Prepare sauce. Warm apple juice in a pot on the stovetop. Add preserves, cinnamon stick, and chopped apricots. Let sauce simmer and thicken.
  • Sauté root vegetables and matzo balls in vegan margarine over medium-low heat.
  • Toss matzo balls and veggies with sauce.
  • Add fresh mint as a garnish!

Especially for fans, “Cooking with Mayim: Passover Edition” might be the comfort vibes you’re seeking this holiday season.

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