Broccoli Cheddar Jalapeño Scones For Passover

Broccoli Cheddar Jalapeño SconesPassover – Here We Come!

What could possibly go wrong when you mix some broccoli florets with cheddar cheese and diced jalapeño?  I mean, how about the perfect bite?  A heaping tablespoon of yummy perfection, that tastes like broccoli cheddar soup with a spicy kick! Enter my Broccoli Cheddar Jalapeño Scones – and let the drooling begin!

So, here I am again, giving you some fresh new ideas for Pesach food, a non-Gebrochts, no matzah meal recipe and may this will be your new pre-seder fav (to serve alongside my herby cucumber salad)!

This isn’t your cardboard-tasting Pesach food.  Nah, this is a cross between “corn” bread and a savory scone, so how about “brone”? Okay, that probably won’t catch on anytime soon.

Broccoli Cheddar Jalapeño Scones

All About Ease

Here’s the deal with this recipe.  You can either use fresh, raw broccoli (my fav) or, thawed frozen broccoli (my savior for making this easy-peasy).  And we all know how annoying it is to wash broccoli that could be chock-full of bugs (sorry, but it’s true), so why not buy a giant bag of frozen broccoli and make a huge batch of these scones to have during Pesach and all year ’round!

We Want to Hear From You!

And stay tuned for much more Passover recipes coming to you soon from Daniel and me.  We love getting inspiration from other Kosher food bloggers, social media, or just browsing through the hottest cookbook, to give you our spin!  I personally love bringing a new perspective on classic dishes, but if there is something that you’d like for either of us to try out, let us know by submitting your comment below!  Maybe a fresh new take on stuffed cabbage, or macaroons?

Passover may not seem like the ideal time to experiment with new flavors but we say “why not” – let’s break free from what we “think” we know Passover food should be!  And yes, there is SO much more than brisket and matzah pizza! 🙂

Thank you dear readers for your loyalty to MYV, and we wish you all a Chag Kasher V’Sameach, a Happy Passover and Happy Easter too!

0 from 0 votes
Broccoli Cheddar Jalapeño Scones
Broccoli Cheddar Jalapeño Scones
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 20 mini scones, approx.
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 2 Eggs. whisked
  • 1 tbsp Baking powder
  • 2 cups Diced Broccoli Either fresh or frozen (thawed)
  • 1 Jalapeño, diced Either use fresh or pickled, but if you want to tone down the heat, remove the seeds and ribs. Don't like it hot? Use diced red peppers, or pimentos instead!
  • 1/3 cup Cheddar Cheese, shredded
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup + 1 tbsp Heavy whipping cream
Instructions
  1. Pre-heat the oven to 325F and line a baking sheet with parchment paper.

  2. Mix all ingredients (except remaining 2 tbsp. of heavy cream) in a giant bowl using a wooden spoon until a thick dough comes together.

  3. Using your hands, add the dough in the center of the pan in a circular square shape.

  4. Cut the dough into big squares and then cut each square on a diagonal to resemble triangles.  You can try and separate the dough once you cut it, but I find it easier to leave as is, then it just comes out like "pull apart" scones.

  5. Using a pastry brush, brush the top of the scone/bread with the heavy cream.

  6. Bake for 30-35 minutes until golden brown.

  7. Serve alongside by herby cabbage salad and a scoop of tuna fish for a hearty pre-seder meal! 

Don’t forget to check out Daniel’s new Passover recipe: Passover Seder Roast

Check out all of our Passover recipes here!

 

Lemon Coconut Halva Cookies

Halva – the Rachel way!

There is something so comforting about Halva.  That rich, decadent dessert made with tahini (ground sesame seeds), butter and sugar. Cue the drooling, and welcome to my no-bake creamy, lemon coconut halva cookies!

When I lived in Israel for a year after High School, I remember walking through the Shuk (the market) and seeing rows of halva everywhere – the perfect Shabbat treat.  Just because I’m not in Israel doesn’t mean we can’t have delicious Halva!  And granted, I’m sure you can find it at your local kosher market, but these little cookie balls are inspired by Halva, my way. 🙂

These turn out more of a candy nougat instead of cookies, but they’re no-bake, gluten-free, vegan AND keto-friendly!  Lately I’ve been given you, our dear readers, a lot of no-bake goodies, and why not?  There’s no harm in giving you incredibly easy and approachable recipes that you can really wow your guests with, but they don’t need to know that it took you only 15 minutes to make! Let them think you’re a gourmet chef after all!

My Inspiration!

I have to give kudos to my sister Melissa for part of the inspiration.  She has been into making these sesame seed cookies lately (also gluten-free) and made with no refined sugar.  So this is a nod to your current cookie love, Mel!

Tahini definitely doesn’t get as much love as it should get, in my opinion. There’s definitely more to this roasted sesame seed butter than just adding to homemade hummus, or drizzling on your falafel! It’s a great low-carb seed butter (alternative to nut butter), plus it can be used as a base for both savory and sweet dishes.  Hence, the power of a delicious Halva.

And per my usual rant, feel free to change up the flavors.  I found a keto-friendly recipe online that used butter, so by all means! I personally loved the flavors that the tahini, coconut and that sweet, tangy lemon (ya’ll know how much I love a burst of bright acidity) bring together, but these would be great with some chocolate chips, some chopped pecans, unsweetened shredded coconut or even some blueberries! Have fun with it and go ahead, play with your food!

0 from 0 votes
Lemon Coconut Halva Cookies
Prep Time
15 mins
Freeze
1 hr
Total Time
2 hrs
 
Author: Rachel Katzman
Ingredients
  • 1 cup Tahini Make sure the oil hasn't separated; if it does, just mix it thoroughly. I love using the Whole Foods 365 brand since there is less oil that's separated, and easier to mix.
  • 1/2 cup *Confectioners Swerve (sugar alternative) Or use regular powdered sugar
  • 1/2 cup Coconut oil, softened
  • 2 tbsp Lemon juice
  • 1/2 tsp Lemon extract, optional
  • 1/4 tsp Salt
  • 1/4 tsp Cinnamon
  • 3 tbsp White sesame seeds Toasted, optional
  • 3 tbsp Black sesame seeds Optional
Instructions
  1. Add the tahini, coconut oil, lemon juice, extract (if using), Swerve, salt and cinnamon into a large bowl and mix until fully combined.

  2. Using your hands or a mini ice cream scoop, measure about 3 tbsp of dough and flatten using your hands, to form a "cookie" (or you can leave in a "ball" shape).  

  3. Totally optional, but if you'd like, take the white sesame seeds and toast in a dry skillet on medium heat for about 1 minute - make sure not to burn them.

  4. Sprinkle the black and white sesame seeds on top of the cookies and freeze until solid. You might have to "pat" them into the cookies so they stick better! These would also be great with finely ground unsweetened coconut on top too!

  5. Because these cookies have coconut oil, they will soften/melt once they get to room temp (depending on the temperature), so make sure they are frozen or chilled in the fridge before serving.  

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

Gingerbread Hamantashen With Pumpkin Pie Filling

Gingerbread Pumpkin Pie HamantashenThe holiday of Purim will be here soon and that means one thing around here, hamantashen.  Hamantashen are triangular cookies usually filled with jam or jelly. They are meant to resemble the ear or hat of the antagonist from the Purim story, Haman. As I have stated in the past, I am not a baker.  Ask me to roast a big honking piece of meat, no problem, saute some vegetables, I can do that, but cookies and cakes are just not my speed. I usually leave the baking to my lovely wife, Ronit. Don’t get me wrong, I love eating baked goods of all sorts, but making them is just not my thing. That being said Purim wouldn’t be the same without hamantashen, so I stepped out of my comfort zone and gave it a shot.

As much as I love a good sugar cookie style hamantashen with a jam filling, for this recipe I wanted a hamantashen that was a little different.  I also wanted something with contrast and a pop of color. It’s still pretty cold in Chicago, so I was drawn to the warmer flavors of ginger and cinnamon and winter squash. Gingerbread seemed like an obvious choice with its dark color and strong flavor.  A pumpkin pie filling gives these hamantashen textural and chromatic contrast. The idea was also inspired by the fact that my kids are going through a Harry Potter phase which is the theme for our costumes and mishloach manot. Pumpkin seems to a recurring culinary theme in the wizarding world so I figured why not. Let us know what your favorite flavor hamantashen is in the comment.

Gingerbread Pumpkin Pie Hamantashen Recipe

0 from 0 votes
Gingerbread Pumpkin Pie Hamantashen
Gingerbread Hamantashen With Pumpkin Pie Filling
Prep Time
15 mins
Cook Time
2 hrs
Resting Time
1 hr
Total Time
30 mins
 

A little something different than your average jelly filled hamantashen. The darker colored dough with the bright orange filling gives these some great visual appeal and the the warm flavor profile of the ginger and cinnamon really makes them pop in the flavor department.

Course: Dessert, Snack
Cuisine: Holiday, Jewish
Keyword: Hamantashen
Servings: 36 Pieces
Author: Daniel Peikes
Ingredients
Dough
  • 5 Cups Flour
  • 1 Cup Dark Brown Sugar
  • 4 Large Eggs
  • 1/2 Cup Vegetable Oil
  • 1 Cup Molasses
  • 2 tbsp Ground Ginger
  • 1 tbsp Ground Clove
  • 2 tbsp Cinnamon
  • 2 tbsp Nutmeg
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/4 cup Water
Filling
  • 1 Large Butternut Squash
  • 1/4 tbsp Real Maple Syrup Not pancake syrup
  • 1 tbsp Salt
  • 1 tbsp Ground Ginger
  • 1 tbsp Nutmeg
  • 1 tbsp Cinnamon
Special Equipment
  • 3" Round Pastry Ring or Cookie Cutter
  • Stand Mixer With whisk and dough hook attachments
  • Cookie Sheet
  • Parchment Paper
  • Aluminum Foil
Instructions
Dough
  1. Using your stand mixer with the whisk attached beat together the eggs, vanilla, molasses, oil, and brown sugar until thoroughly combined

  2. Switch to the dough hook and add the flour, salt, baking powder, ginger, cinnamon, nutmeg and clove. Mix on low until the dough starts to come together. It should look like small pebbles at this point.

  3. Slowly start adding the water a little bit at a time until the dough starts to come together. It should take about a 1/4 cup but you may need a little more or less. Once it comes together, stop adding water and let it mix a little longer until it forms a smooth ball.

  4. Wrap in plastic and rest in the refrigerator for at least an hour.

Filling
  1. Preheat your oven to 350°F. Using a heavy serrated knife cut the squash in half the long way and scoop out the seeds. Drizzle on the maple syrup and then sprinkle on the salt, ginger, nutmeg, and cinnamon.

  2. Put the two halves back together and wrap in foil.  Bake until soft, about 90 minutes.

  3. Allow the squash to cool and the scoop out the flesh from the skin using a large metal spoon. Using a fork or a potato masher, mash until you achieve the desired consistency.  If the mixture seems a bit wet feel free to drain out some of the liquid.

Final Assembly and Baking
  1. Roll out your dough about 1/4" thick and cut 3" rounds. Place a 1 teaspoon of your filling in the middle and fold the edges up in to a triangle.

  2. Place the hamantashen on a parchment paper lined baking sheet. Bake until they start to brown on the edges, about 10 minutes. Allow the hamantashen to cool and serve or wrap and freeze.

Ok now that the baking is done I am going to go smoke a brisket.  While I do that don’t forget to check out Rachel’s latest hamantaschen recipe: Blackberry Cheesecake Hamantashen! or some of our other hamantaschen recipes:

Purim: Texas Chili With Cowboy Candy Hamantaschen

Not one, but TWO healthy Hamantaschen!

Barbecue Chicken Hamantaschen

Low carb lemon poppyseed coconut hamantaschen

Super Bowl Snack – behold the “Nacho Jalapeno Cheese Crisp”!

If you’ve taken a look at your calendar lately, you might be shocked to realize that January is almost over and that could only mean one thing (well, besides the fact that winter just seems to never end and the bitter cold is here to stay). It means the SUPER BOWL is almost here!

What a great day to watch football with friends and eat an endless amount of food from the all the Super Bowl food groups – chicken wings, nachos, assorted chips and dips and don’t forget the 3 different types of cookies and brownies.  So here’s an idea.  What about combining nachos AND chips all in one?  Sort of a nacho-in-a-bite kind of deal, so basically, the perfect chip.

Here’s the kicker – nachos are my jam.  If I could eat one snack food for the rest of my life, I’d have to go with nachos.  There are endless possibilities here – fake meat, no fake meat, different types of cheeses, green onions, salsa, guac (duh), sour cream, cilantro (an absolute must-have in my book), pickled jalapenos, maybe some chopped onion, tomato – a little pico de gallo action? You could get creative and do a Korean BBQ style nacho, or “sweet” nachos (not my thing truthfully) – it’s just a great baseline for showing off your creativity!

The Perfect Nacho Bite

My mission?  Create the perfect “nacho bite” in one chip, and then of course, feel free to dunk in giant bowls of guacamole and salsa (or just eat them plain, because you know, they’re THAT good). Oh and in case you’re thinking this is going to be super complicated, like rolling out a dough to create the chips – oh please!

All you need is a muffin pan, shredded cheese, jalapeno slices (you can use plain, or pickled or use whatever hot peppers you like), green onion and spices.  And maybe some fresh cilantro to top it off.  But that’s it.  The muffin tin basically does all of the work for you.  And depending on the size of your muffin pan, you may have to make more batches (my dairy muffin tin is only 6 individual cups, so I had to make 4 batches to make 24 chips, but it’s so worth it)!

Happy Super Bowling!

Recipe: Nacho Jalapeño Cheese Crisps

0 from 0 votes
Nacho Jalapeño Cheese Crisps
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 12 chips
Author: Rachel Katzman
Ingredients
  • 1 cup Cheddar Cheese, shredded
  • 1 Jalapeno pepper, thinly sliced (or any type of pepper to the heat level of your liking) You can use pickled jalapenos, but it'll make the "chips" a bit soggy, so you may have to bake them for a bit longer to crisp up
  • 1 Green Onion, sliced thin
  • 1/4 tsp Garlic powder
  • 1/4 tsp Cumin
  • 1/4 tsp Trader Joe's onion salt Optional, but I like the extra onion flavor!
  • 1 bunch Cilantro, chopped
Instructions
  1. Pre-heat oven to 375F.

  2. Spray a non-stick muffin tin with cooking spray (I like to use avocado oil spray for a mild flavor)

  3. Mix the cheese, green onion, garlic powder, cumin, and onion salt (if using) in a large bowl.

  4. Measure about 1-2 tbsp. of the cheese mixture and place in each muffin cavity. You don't want to overflow it, just really cover the bottom. The trick to making thin, crispy chips is to just cover the bottom of each muffin tin with a thin layer of cheese, otherwise it won't crisp up, it'll just be a blob.  You can, however, use the cheese to place up the sides of the muffin pan to create a "nacho chip cup" that you can fill with toppings, so feel free to experiment with that. 

  5. Take a thinly sliced piece of jalapeno (or whatever pepper you want to use, Serrano would be good too, and remove the seeds and ribs for less heat), and place on the top of the cheese.  Depending on the size of your muffin tin, you may have to make this in double batches.  My toaster is my dairy "oven" so I can only make 6 at a time.

  6. Bake for 10-12 minutes or until bubbling and crispy golden brown, but not burnt.

  7. Let the chips cool for about 10-15 minutes until you can easily "pop" them out of the muffin tin and they're nice and crispy!

  8. Serve on a platter sprinkled with chopped cilantro and enjoy with salsa, sour cream, guacamole, OR make a big pile of nachos using these as the chips!!

Don’t forget to check out Daniel’s Super Bowl Nachos dish: Steak and Eggs Tot-Chos (Tater Tot Nachos)  or check out some of our other great Super Bowl recipes:

Cheddar Stuffed Jalapeno Hush Puppies

Almond Butter Snickerdoodle Cookies

And hey, thank you for reading this post!  We’d love to hear from you, so feel free to comment below or even write us a testimonial here!

Happy Tu BiShvat! Coffee Coconut Date Balls

Happy Tu BiShvat, a.k.a. Rosh Hashanah for the trees!  In honor of this special New Year, why not challenge Daniel to an ingredient showdown and feature one of the 7 species – the humble date!  No, I’m not talking about a romantic walk on the beach or a candlelight dinner with your boo, but rather the sweet and sticky dessert-like treat that is native to Israel (sorry, I couldn’t help it)!  Dates are so versatile and they can be used in both savory and sweet treats!

So while Daniel may be whipping up something deliciously decadent and laden with meat (obviously), I’m going old school.  This was one of the first recipes I developed for my other (food and fashion) blog riskyveggie.com.  It’s been such a favorite among my readers and fellow food-eaters that I’ve done different versions of it over the years as well (mocha chocolate chip date balls, poppy-seed vanilla date balls – you name it)!  But time and time again, I always come back to this classic.

This is the dessert treat that I’m known to make for a family with a new baby – since it’s the perfect bite for nursing mothers!  My friend Joy had a baby a few years ago and of course I made her and her family a feast of a dinner and included a batch of these date balls.  She emailed me immediately and said it was the perfect middle-of-the-night bite when she needed some sustenance as she nurses her newborn at 3 a.m.  Granted, you can always omit the coffee, though it’s not a lot in the whole batch but if you are sensitive to it, just don’t include it!  What’s great too is that this recipe is so versatile and a great base for making it your own.  Sometimes I add cinnamon or maybe a scoop of vanilla protein powder or vanilla extract.  Sometimes I mix up the different coffee flavors!  And I might even add a few tablespoons of raw cocoa powder to amp up the richness of these bites of heaven.

My favorite part is how little time it takes to whip up a batch.  Add your ingredients into a food processor, roll them into balls, dust with coconut, freeze or refrigerate on wax paper until firm.  That’s it.  No oven to pre-heat or dough to make, or waiting for the dough to rise, or even a gazillion steps or ingredients.  But probably my FAV part about making these?  Even my picky-eating husband is a fan.

L’chaim to that! 🙂

5 from 1 vote
Coffee Coconut Date Balls
Prep Time
20 mins
Freez
2 hrs
Total Time
22 mins
 
Servings: 20 Date Balls
Author: Rachel Katzman
Ingredients
  • 1 cup Dates I like Deglet Noor - they're softer and they come pitted in a big container from Costco (make your prep so much easier)
  • 2/3 cup Nuts Any type you have on hand is good - I like to mix it up between pecans, almonds, walnuts and cashews
  • 2 tbsp Ground Coffee I don't mind using ground coffee in this recipe but you could always add some cold brew or cooled coffee
  • 1 tsp Cinnamon
  • 1/2 cup Unsweetened Dairy-Free milk I like using almond milk
  • 1 cup, divided into 1/2 cups Unsweetened Shredded Coconut
  • 1 pinch Sea salt
  • 1 tsp Vanilla Extract Optional (or you could do maple extract which would be delish)
Instructions
  1. Add the nuts into the bowl of a food processor and grind until finely ground (don't over-process or you'll end up with nut butter).

  2. Add the dates, 1/2 cup of coconut coconut, nut milk, cinnamon, coffee, vanilla (if using) and salt.

  3. Pulse until the mixture comes together kind of like a sticky dough.  Check the consistency to make sure it's dry enough to roll into a ball but not too sticky where it won't form.  

  4. Using a mini ice cream scoop, form the mixture into small balls and roll in the other 1/2 cup of shredded coconut.

  5. Place on a sheet of wax paper and freeze for 2 hours until firm or you can set them in the fridge.  If it's warm outside, it'll take a bit longer to set up, but they'll still be firm enough to eat.  I like mine frozen so I keep some there, anytime I need to deliver a batch of these date balls!

Don’t forget to check out Daniel’s Tu BiShvat date recipe: Mergez Stuffed Dates Wrapped in Beef Bacon

 

Chicken Fried Cauliflower Steaks With Chimichurri

Chicken Fried Cauliflower SteakChicken Fried Cauliflower Steaks With Chimichurri

Fried Cauliflower is my go-to side dish at any pizza shop. That being said, I am always disappointed when it is made using a breading instead of a batter.  To take this humble side dish to the next level I used cauliflower steaks to produce a vegetarian riff on chicken fried steak. A cauliflower steak is a 1/2″ vertical cross section taken from the middle of the cauliflower to produce a large flat piece with lots of nooks and crannies. Those nooks and crannies create lots of surface area for the flour dredge and batter to grab on to and become delicious crispy bits. This recipe works well with florets (smaller flower shaped pieces) as well.  If are looking for a side dish, then definitely use florets instead.

ChimichurriChimichurri

Originally, I thought about smothering this dish in a mushroom gravy, which would be traditional for a chicken fried steak. I decided instead to go with Chimichurri to brighten up the dish and give it a pop of color. Chimichurri is a great sauce from Argentina usually served on grilled meat. It pairs the earthy flavors of fresh herbs with the sharp flavors of chili, garlic, onions, and vinegar and is great for taming rich and heavy dishes. I used cilantro in my chimichurri, which is the leaf from the the plant that coriander comes from. Many people have a predisposition to disliking cilantro. If you are in that population, parsley is a great substitute, and if chimichurri is not your thing, then definitely try it with mushroom gravy.

 

0 from 0 votes
Chicken Fried Cauliflower Steak
Chicken Fried Cauliflower Steak
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
 

This a great take on fried cauliflower and a riff on chicken fried steak.  The second dip into the flour gives this dish on an extra layer of crunch and the seltzer helps keep the batter light. This recipe works just as well for smaller pieces of cauliflower as it does with large steaks.

Course: Main Course
Cuisine: American
Keyword: Cauliflower
Servings: 4 people
Author: Daniel Peikes
Ingredients
  • 1 Head Cauliflower The larger the better
  • 4 Cups All-Purpose Flour Divided in half
  • 2 Large Eggs
  • 2.5 Cups Seltzer
  • 1 tbsp Dried Cayenne Pepper Optional for a little kick
  • 1 tbsp Paprika Smoked if you have it
  • Salt and Pepper To Taste
  • Chimichurri Sauce
  • Vegetable Oil for Frying
Instructions
  1. Add 1/2 inch of vegetable oil to a heavy frying pan or cast iron skillet and place over medium heat. Make sure the heat is not too high otherwise the outside of the cauliflower will burn and the middle will will be tough.

  2. In a bowl, combine 2 cups of flour, salt, pepper, and paprika. Stir to combine.

  3. In a separate bowl, beat the eggs with 2 cups of the seltzer. The add the other two cups of flour and the dried cayenne pepper and stir to create a batter.  It should be thin. If it seems thick, add the other 1/2 cup of the seltzer.

  4. Vertically slice four 1/2" pieces from the middle of the cauliflower. Dust each piece in the flour mixture and then shake off the excess, then dip the cauliflower in the batter and let any excess drip away for a few seconds, and finally dip back in the flour one more time.

  5. Carefully add the cauliflower steaks to the pan, being careful not to splash the hot oil.  Make sure not to crowd the pan, so work in batches. If your pieces are large, do one at time.  Fry on each side until golden brown and delicious.

  6. Plate, drizzle on chimichurri, and serve immediately.

0 from 0 votes
Chimichurri
Chimichurri Sauce
Prep Time
15 mins
Total Time
15 mins
 

Chimichurri is a great sauce from Argentina usually served on grilled meat. It consists of earthy flavors of herbs combined with sharp flavors of chili, garlic, onions, and vinegar and is great for taming rich and heavy dishes.

Course: Sauce
Cuisine: Argentine, Latin, South American
Keyword: Chimichurri
Servings: 2 Cups
Author: Daniel Peikes
Ingredients
  • 1 cup Cilantro or Parsley Chopped finely
  • 4 cloves Garlic Chopped finely
  • 1 medium Red Onion Chopped finely
  • 1 medium Fresh Red Chili Chopped finely
  • 3/4 cup Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • Kosher Salt To taste
Instructions
  1. Place all ingredients in a large mixing bowl, and stir to combine. 

Chocolate Avocado Pudding

Let’s do a little experiment.  Can I get your attention with just one word?  How about CHOCOLATE!  See, didn’t that do the trick? 🙂

Okay, let’s get down to some chocolate business here. Let’s talk about chocolate avocado pudding.  I know…it sounds bizarre.  But trust me, something magical happens when take ripe, creamy avocados and blend them into the base of what makes this luscious chocolate pudding.  But fear not, there’s no green color or avocado flavor in the final result.  Nope, just a boost of healthy fats and rich perfection, and this pudding is the perfect snack for a cold winter’s day.  Maybe top it with some cool whipped cream, add some fresh strawberries and chopped mint?  Or you can eat this along side some piping hot chocolate and you have a major choc fest happening.

I don’t know why chocolate pudding reminds me of a day cuddling up in bed, watching a good movie – maybe it just reminds me of home, of my childhood?  This isn’t quite your old fashioned Snack Pack pudding that you had in your lunchbox.  Ah, this is your childhood favorite re-imagined –  healthier and better!  Also, bonus points for this recipe being gluten-free, vegetarian AND vegan, keto-friendly, paleo, egg-free, nut-free and sugar-free!  I use a delicious sugar-substitute called Swerve (check it out below).  It’s a sugar alcohol made from erythritol and doesn’t spike your blood sugar and measures equal to sugar (just a little hint – I’ve found Swerve on sale sometimes at Jewel, so check it out in the baking aisle).

The first time I made this pudding, my smart husband took one bite and exclaimed “is there avocado in this?”  How in the hell did you know that?!  He’s just a bloodhound when it comes to finding the one “green” ingredient, and avoiding it at all costs.  But since I blew that cover, I always attempt to hide other veggies in his food, sans avocado.

I’ve learned my lesson with him.  Oh well.  Hope the rest of you enjoy it! 🙂

Chocolate Avocado Pudding Recipe

0 from 0 votes
Chocolate Avocado Pudding
Chocolate Avocado Pudding
Prep Time
10 mins
Total Time
10 mins
 
Course: Dessert, Snack
Cuisine: Kosher
Keyword: Avocado Pudding
Servings: 3 cups
Author: Rachel Katzman
Ingredients
  • 1 can of full-fat coconut cream
  • 1/2 cup unsweetened cocoa powder
  • 2 ripe avocados, sliced, peeled
  • 3/4 cup Swerve or use sugar, or sugar subsitute
  • 1 tbsp maple extract you can use vanilla instead
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
Instructions
  1. Add the coconut cream (first) into the container of a high-speed blender.  This step is important to put in the liquid/cream first so it's easier to blend.

  2. Add the avocados, sweetener, extract, cinnamon, and sea salt.

  3. Blend on high speed for 1 minute until fully combined.

  4. Chill in the fridge for a few hours to set up (it'll be good otherwise, but will be slightly runnier at room temp, and I prefer it cold).

  5. Place in serving bowls, garnished with sliced strawberries (yum) and freshly chopped mint. 

Don’t forget to check out some of our other great dessert recipes: Boozy Eggnog Custard Filled Doughnuts and Dairy-free maple cinnamon custard

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

Boozy Eggnog Custard Filled Doughnuts

DoughnutsBoozy Eggnog Custard Filled Doughnuts

Happy holidays!  Whether you celebrate Channukah (or is it Chanukah? Or Hannukah?), Christmas, Kwanzaa, Winter Solstice, or Festivus pretty much everyone likes doughnuts. Doughnuts are a traditional favorite on Channukah which runs this year from Sunday night December 2nd until Monday December 10th. Sunday, December 9th is also National Pastry Day so I figured why not celebrate both by making my own doughnut.

I have to admit I have a small case of FOMO when it comes to the culinary traditions of some other winter holidays.  Eggnog seems to be very popular this time of year and I thought it would be a great twist to use in my favorite kind of doughnut, the Boston Cream, usually filled with custard. And it wouldn’t be a holiday part without a little alcohol. I did cheat a bit and use a store bought eggnog.

Frosting and Filling

Usually Boston Creams have a chocolate frosting, and I did attempt a white chocolate eggnog frosting, but I did not love the way it came out, so I decided to leave it out.  I filled theses with a piping bag from the side, but I would recommend filling from the top. That way you are not fighting gravity and it is a less awkward position when using a piping bag.

Boozy Eggnog Custard Filled Doughnuts Recipe

0 from 0 votes
Doughnuts
Boozy Eggnog Custard Filled Doughnuts
Prep Time
30 mins
Cook Time
30 mins
Rising
1 hr 30 mins
Total Time
1 hr
 

A great mashup of holiday traditions. And who doesn't love a little booze in their baked goods.  If nothing else it should make it easier to handle all that time with relatives.

Course: Dessert, Snack
Cuisine: Holiday, Homemade, Jewish, Kosher
Keyword: Doughnut
Servings: 12 Doughnuts
Author: Daniel Peikes
Ingredients
Doughnuts
  • 28 oz All Purpose Flour
  • 4 Large Eggs Beaten
  • 4 tbsp Unsalted Butter Half a stick
  • 1 1/2 Cups Eggnog
  • 1/2 tbsp Salt
  • 2 Envelopes Instant Yeast
  • Cooking Spray
  • 1/3 Cup Warm Water
  • 1 Gallon Vegetable Oil For frying
Boozy Eggnog Custard
  • 2 5.1 oz Boxes of Vanilla Pudding Mix
  • 1.5 Cups Eggnog
  • 1 fl. oz Rum
  • 1 fl. oz Bourbon
Special Equipment
  • Digital Kitchen Scale
  • Large round cookie cutter or pastry ring
  • Stand mixer with paddle and dough hook attachments
  • Plastic Wrap
  • Rolling Pin
  • Large pot or Dutch Over For frying
  • Piping bag with a filling tip
Instructions
Doughnuts
  1. Add the yeast to the water, stir, and allow to bloom for five minutes.

  2. Add the eggnog and the butter to a small saucepan and place over low heat until the butter is melted. Whisk to combine and allow to cool to room temperature.

  3. Add the yeast mixture and the eggnog and butter mixture into the bowl of a stand mixer.

  4. Add the eggs, salt, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. 

  5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium. Once all the flour is incorporated switch to the dough hook attachment of the mixer and knead on medium speed until the dough pulls away from the bowl and becomes smooth.

  6. Spray a large bowl with cooking spray and and transfer the dough to it. Cover with plastic wrap and let rise until doubled in size, about one hour.

  7. On a well-floured surface, roll out dough to 1/2 inch thick. Cut out dough using a a large cookie cutter or pastry ring. Let the cut doughnuts rise for thirty minutes on floured baking sheet, covered lightly with a tea towel.

  8. Preheat the oil in a large pot or Dutch oven to 350°F. Slowly and carefully, place the doughnuts into the oil, being careful not to splash.  Work in batches so the doughnuts have plenty of room to cook and the oil temperature does not drop too much.

  9. Cook on each side until golden brown. Transfer to a cooling rack placed in a baking pan. Allow to cool for a half an hour prior to filling. 

Filling
  1. In a large bowl, whisk together the pudding mix, bourbon, rum, and eggnog. Allow to set in the fridge until thickened.

  2. Add the filling to a piping bag with a filling tip and twist closed.  From the top of doughnut, press down with the filling tip about 3/4 of the way and wiggle it around to create a pocket.  Be careful to make sure you do not make the hole on the top too big. Squeeze the piping bag lightly until the filling just starts to come of the hole.  Eat immediately!

For some other holiday treats check out these recipes: PSL: Pumpkin Spice Latkes and Pizza Latkes!

PSL: Pumpkin Spice Latkes

Pumpkin Spice LatkesPumpkin Spice Latke

With Thanksgiving not too far in the rear view mirror, and Hanukah (or is it Chanukah? Or Hannukah?) coming up soon I got the idea to merge the flavors of the season. I give you the Pumpkin Spice Latke.  Hey if it works for Starbucks, Cheerios, and Oreos, why not latkes? Potato would be a bit too savory for this one, so I went with spaghetti squash. The stranded nature of the spaghetti squash gives a similar texture to shredded potato. I did try making it with butternut squash first. I found it a bit too wet, causing the middle to stay raw while the outside burned.  This recipe works equally well as a side dish or a dessert.

If sweet is not your thing check out a few of our other latke recipes: Pizza Latkes, Jalapeno Cheddar Cauliflower, and Spaghetti Squash Latkes with Dipping Sauce Trio

Giveaway

Before we get to the recipe, don’t forget to click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by the incredibly talented cookbook author, Naomi Nachman!

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Pumpkin Spice Latke Recipe

0 from 0 votes
Pumpkin Spice Latkes
Pumpkin Spice Latkes
Prep Time
10 mins
Cook Time
20 mins
Squash Roasting
2 hrs
Total Time
30 mins
 

A mashup of two classic dishes. A sweet take on a latke that merges my Jewish heritage with an American classic.

Course: Dessert, Side Dish
Cuisine: American, Jewish, Kosher
Keyword: Chanukah, Hannukah, Hanukah, latke
Servings: 12 Latkes
Author: Daniel Peikes
Ingredients
Latke Ingredients
  • 1 Large Spaghetti Squash
  • Pepper To taste
  • Salt To taste
  • 2 tbsp Maple Syrup real, not pancake syrup
  • 2 tbsp Cinnamon
  • 2 tbsp Ground Ginger
  • 2 tbsp Ground Clove
  • 2 tbsp Freshly Grated Nutmeg
  • 1 Cup All Purpose Flour
  • 3 Large Eggs Beaten
  • Vegetable Oil For frying
  • Powdered Sugar Optional for garnish
Instructions
  1. Preheat your oven to 350°F. Using a sturdy serrated knife, cut the spaghetti squash in half and scoop out the seeds with a large spoon. Put the two halves back together, wrap in foil, and bake until the flesh is soft, roughly two hours.

  2. Once the flesh is soft remove from the oven, and scoop all the flesh from the skin in to a large mixing bowl.

  3. Add 3 cups of cooked squash, maple syrup, cinnamon, ground ginger, ground clove, nutmeg, flour, and egg to a large mixing bowl. Stir with a large spoon until all the ingredients are thoroughly combined.

  4. Add 1/4" of oil to large frying pan or cast iron skillet and place over medium heat. Let the oil heat up to about 350°F.

  5. Fill a 1/4" cup measuring cup with latke mix and pour in to the pan to form a patty.  Repeat to make additional patties 

  6. Fry until golden brown on each side. Dust with powdered sugar if desired and serve immediately.

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!

Pizza Latkes!

Pizza latke yumminess!

Last Shabbos afternoon, I had an epiphany.  To be honest, most days I’m thinking about a new outfit idea, or new recipe I want to experiment with, so it’s no surprise that when I got up from my Shabbos nap, I had a light-bulb moment and of course, started daydreaming about this latke recipe.

Pizza. Latkes.

Stay with me, this is going to be good.

Side note – raise your hand if you think this year just flew by? (Raises own hand).  I can’t believe I’m sitting at my computer typing up a latke recipe already.  How is Hanukkah just around the corner?  Sheesh, it feels like yesterday that Daniel and I were planning our Indian night pop-up event (in July)!  Well, needless to say, that time of year is almost here and I can’t wait to share with you what I’d like to think is a pretty genius idea.

A few years ago, I was always making a batch of deliciously crispy gluten-free pizza crust made from…wait for it…sauerkraut!  Thank you paleo cookbook author and blogger, Caroline Potter for the recipe (check out her healthy living blog “Flourish Living” here)!  Weirdly enough, I hadn’t made it in a while but gosh, what a perfect time to break out this sauerkraut! 

A strange thing happens when you squeeze all the liquid from a heaping handful of sauerkraut and mix it with a binder (like egg and/or cheese).  You get a crispy, yet healthy alternative – in this case, crispy latkes!  Plus, easy prep and good for your gut too!  Of course, if you make your own sauerkraut, that’s awesome – go for it!  If you’re a novice when it comes to fermentation, fear not – Bubbie’s brand (found at Whole Foods) is simply perfection – just cabbage, artisan well water (ooh, fancy) and salt.

Hmm…easy prep AND good for my tummy?  Sign me up! 🙂

I figured if I drained some sauerkraut, added shredded cheese (for a binder and major crisp factor), add in some thinly sliced red onion, mushroom, maybe green bell pepper or olives (if you’re a fan, unlike me), sprinkle oregano and red pepper flakes and then pan fry in a hot skillet, how could that be bad?! 

Cheesy Goodness

Since I’ve gone keto, I’ve made a lot of cheese crisps – literally just take a piece of cheddar cheese on some parchment paper, bake it, and then you wind up with crispy, cheesy goodness. So I thought this would basically be the same thing, right? The egg does help bind the latkes so they don’t fall apart, so I do recommend adding in an egg.  Between the sauerkraut and the cheese, the finished product resembles shredded potatoes!  Oh how clever.

And the BEST part?  Dipping those cheesy cabbage pancakes into marinara sauce!  All the pizza flavors in one perfect bite, without all of the guilt too.  Let’s dig in!

Wishing you all a very Happy Hanukkah, from your team here at MYV!

Giveaway!

And hey ya’ll!  Don’t forget about our COOKBOOK GIVEAWAY!

Selfie with Naomi Nachman!

Click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by my new friend and incredibly talented cookbook author, Naomi Nachman!

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Pizza Latke Recipe

0 from 0 votes
Pizza Latkes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Author: Rachel Katzman
Ingredients
  • 1 cup sauerkraut, drained (I like Bubbie's brand) Make sure to squeeze out as much water as possible so you get a crispy latke - you want a heaping cup-full once it's drained
  • 1 cup shredded cheese I used a pizza blend mix of mozzarella and cheddar, but pepper jack would be delish in this!
  • 1/2 cup shredded parmesan cheese Feel free to shred your own or for convenience, buy pre-shredded (I won't judge)
  • 1/4 cup sliced red onion optional
  • 1/4 cup thinly sliced mushrooms use any kind - but optional if you don't like mushrooms
  • 1/4 cup thinly sliced bell peppers again, optional - or you can use jarred pimentos - gives it a nice sweetness
  • 1/4 cup black olives I'm not a big fan, but if you like it on your pizza, go for it!
  • 1/4 tsp oregano
  • 1/8 tsp red pepper flakes I like to add 1/4 tsp roughly because I like it spicy, but adjust the seasonings as you like
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1 spritz cooking spray I used avocado oil spray because of the mild flavor, but I know...it's Hanukkah, so go with olive oil!
Instructions
  1. Pre-heat oven to 250F.

  2. Mix the ingredients (except the cooking spray) in a large bowl.  Let the mixture rest for a few minutes.

  3. Spray a non-stick pan with cooking spray and pre-heat to medium.

  4. Add a heaping spoonful, about 1/4 cup of the mixture on to the pan.  I used a large crepe pan, so I got 3 latkes in each cooking batch. 

  5. Cook for about 3-4 minutes on each side until crispy and golden brown and lifts up easy from the pan.

  6. Also, I prefer to take my spatula and flatten the latkes a bit to squeeze out some more water and get them extra crispy. 

  7. Flip and cook another 3-4 minutes.

  8. Drain on a paper towel.

  9. Keep the latkes warm in the oven at 250F so they continue to get warm and crispy while you continue making the batches. 

  10. Serve warmed from the oven with marinara sauce garnished with jalapeno or black olive slices and a sprinkle of oregano!

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!