Category: Dairy-free

Sweet Potato Pudding

Sweet Potato Pudding

It’s here, ya’ll! We have ONE week left until our Jamaican kitchen pop-up event! If you haven’t registered, make sure to do so ASAP! Here’s the link to register!

On the dessert menu for this even is our Sweet Potato Pudding. This custardy treat is light, easy, naturally gluten-free and nut-free!

This pudding is a common dessert in Jamaica and especially with the warming Caribbean spices like cinnamon, ginger and allspice, this is sure to transport your tastebuds.

Pumpkin pie change-up

This pudding would be a fantastic substitute for the traditional pumpkin pie at Thanksgiving. For this recipe, you can use sweet potato, pumpkin, or butternut squash! I used canned just to make my life a bit easier, but if you have fresh sweet potatoes, you’ll want to roast them in the oven at 425F degrees for 40-45 minutes. Then, add the ingredients into a blender, or use a handheld stick blender in a large bowl, pour into a casserole (or pie dish) and that’s it.

This sweet potato pudding uses eggs to make a custard-type pudding but if you’re egg-free, substitute the 4 eggs for 1 cup of flour. It’ll still be delicious, of course, but the texture will be cakier and less custard-like.

Hope you all try this recipe – maybe for your next Shabbat lunch meal as a twist on kugel, or for your Thanksgiving dessert. Can’t wait to see you all at the pop-up next week!

If you’re interested in some more recipes that we’ll be featuring at the pop-up, check these out below!

Chayote Squash Slaw – Meat Your Vegetables

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Sweet Potato Pudding
Course: Dessert
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 2 Sweet Potatoes, OR one 15 oz. can If using whole sweet potatoes, pierce with a fork and roast at 425F for 40-45 minutes until the flesh is soft
  • 1 14 oz. Can of Coconut Milk Don't use light coconut milk, or coconut cream, or cream of coconut (that has too much sugar and is used for pina coladas!)
  • 1 cup Sugar
  • 4 Eggs, large
  • 1 tsp. Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/2 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Allspice Used a lot in Jamaican cuisine!
  • 1/4 tsp. Sea salt
Instructions

  1. Pre-heat oven to 375F

  2. Add all ingredients into a large bowl, or blender container

  3. Blend, or use a handheld stick blender (or you can use a whisk) and mix all ingredients together until the batter is smooth

  4. Pour into 2-quart square baking dish

  5. Bake at 375F for 1 hour, or until fully set

  6. Let cool and serve! This would be great warmed, or room temp (or cold too, it'll just be a bit firmer) and served with a dollop of whipped cream - YUM!

Taco Soup

Taco Soup – a perfect Sukkot meal

As the weather has gotten colder, like all of us, I’m making soups more often. And lately I’ve been obsessing over this Taco Soup! I got the recipe inspiration from Mayra Wendolyne of @low.carb.love on Instagram.

Once you make this soup, you’ll be craving it for a while, trust me. 😉 Not only is it delicious and super easy but it’s a super-filling meal with the boost of protein from the Beyond Meat.

If you don’t feel like lugging out your big soup pot, make it in your instant pot! Or, add all the ingredients to your slow cooker in the morning, set it on low for 7-8 hours (or high for 4-6 hours).

Not only is this a great addition to your soup rotation, but it’s perfect for the last days of Sukkot. Of course, if you’re making a meat meal, use parve cream cheese! If you do, just be aware that the soup will look like it’s separating, but just be patient, once it’s done cooking, stir it well and it’ll stay nice and creamy.

This soup also reheats nicely, and the endless toppings make it so fun for a taco soup bar!

Chag Sameach!

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Taco Soup
Course: Soup
Servings: 12 servings
Author: Rachel Katzman
Ingredients
Taco Soup
  • 3 Garlic cloves, minced
  • Olive oil
  • 1 16 oz. Package of Beyond Meat or Impossible Burger
  • 2-3 Celery stalks, chopped
  • 1 Small white onion, chopped
  • 2 Bell peppers (any color), chopped
  • 2-3 Carrots, peeled and diced
  • 1 Can Rotel Diced Tomatoes & Green Chilies Use any variety - either mild or spicy
  • 16 oz Vegetable Broth I like the Imagine Soup brand, the low sodium - just eyeball about half the container (which is a total of 32 oz.)
  • 2 cups Water
  • 1 8 oz. Block of Cream Cheese Or use parve cream cheese if making a fleishig meal
  • Taco Seasoning
  • Salt
  • Pepper
Soup toppings
  • Shredded Cheddar Cheese or Parve
  • Sour Cream Or parve
  • Sliced Avocado
  • Pickled Jalapeno slices Optional
  • Handful of cilantro, chopped Optional
  • Tortilla chips You can use tortilla strips, or crush regular tortilla chips, or just add them whole.
  • 1 Lime, cut into wedges
Instructions

  1. In a medium soup pot, heat up a drizzle of olive oil and add the garlic on medium heat for about 1 minute (be careful not to burn the garlic - it happens fast, so keep an eye on it)

  2. Add the onion, carrot, bell peppers and celery, season with salt and pepper and sauté for about 6-7 minutes until the veggies are soft

  3. Add in the Beyond Meat and break use a wooden spoon to break up the meat into smaller pieces. Season again with salt and pepper and cumin.

  4. Pour in the can of Rotel canned tomatoes, veggie stock and 2 cups of water (here's a trick - after adding the Rotel, fill the can up with water and add that to the pot - it's exactly 16 oz. which equals 2 cups. I love using this method because it's one less thing to wash, plus you get the extra flavor bits in the can of the Rotel!)

  5. Taste the soup at this point and add in any additional salt, pepper or cumin. I added about a 1/4 to 1/2 tsp of cumin

  6. Add the block of cream cheese, either regular or parve and let the soup simmer on high with the lid on, for about 15-20 minutes

  7. Ladle into bowls and add your toppings! Enjoy!

Mini Passover Bagels

Mini Passover Bagels

Hope ya’ll are having a wonderful Passover holiday, or had a wonderful Easter! Whatever you celebrate, we’ve got you covered with some great new spring recipes!

We’re coming up on the last days of Passover, so I had to share the recipe for these Mini Passover Bagels – made without matzah meal or potato starch! This is one of my go-to low-carb recipes that I make throughout the year! And the best part is that it’s 100% Passover-friendly and dairy-free!

Psyllium Husk Powder

The key here is the ground psyllium husk powder that gives the bagels the classic chewy, wheat-like texture. You can find a container on Amazon or slightly cheaper at Whole Foods in the supplement section.

Psyllium husk powder is made from the outer covering hence the “husk” of the seeds of the Plantago Ovata plant. It’s mainly grown throughout Northern and Western India. The powder is commonly used as a digestive aid due to its high fiber content, or a perfect matzah meal or potato starch substitute in these Passover Mini Bagels.

So that’s it – short and sweet. Chag Sameach friends!

Side note – see here for details from the cRc regarding Kosher-for-Passover hechsher)

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Mini Passover Bagels
Servings: 8 mini bagels
Author: Rachel Katzman
Ingredients
  • 1 1/4 cup Almond Flour
  • 1/3 cup Ground Psyllium Husk Note - most psyllium husk powders have a slight purple-ish tint to it. It's not harmful at all, just don't be alarmed when the color is a little off.
  • 2 tsp Baking powder
  • 1 tsp Sea Salt
  • 1 tsp Minced Onion optional
  • 1 tsp Garlic Powder optional
  • 2 tsp Vinegar You can use either distilled white vinegar or apple cider vinegar
  • 3 Eggs
  • 1 cup Hot water
Instructions

  1. Pre-heat oven to 350F and line a baking sheet with parchment paper

  2. Mix all of the dry ingredients in a medium-sized bowl

  3. Add in the vinegar and eggs and mix well so no lumps remain and all of the psyllium husk has disolved

  4. Add the cup of hot water and mix again until the dough feels like the consistency of Play-Doh

  5. If the mixture is a little dry, add some olive oil to your hands and roll the mixture into golf-ball sized balls and place on baking sheet. Poke a hole in the middle of each dough ball to make a "bagel" shape and re-shape as needed. Sprinkle the tops of the bagels with more minced onion, if desired. Or, if you eat kitniyot, add some sesame seeds!

  6. Bake for 45 minutes.

  7. Once the bagels are cool, slice and toast and top with your favorite sandwich toppings!

Vegan Nacho “Cheese” Dip

I can confidently say this is one of the most talked about recipes I’ve ever made. My Vegan Nacho Cheese Dip is most definitely a crowd-pleaser but yet this humble dip has so many stories surrounding it. Let’s get into it!

Crowd-pleasing surprise

First off, I have to give my other blog (riskyveggie.com) some props because I posted a version of this recipe a few years back, since it was such a huge hit. I’ve made it for Super bowl parties in the past and it’s always fun to see the look on everyone’s faces when they see a “cheese”-looking dip on the same table as the chicken wings. Hmm…doesn’t look so kosher to me. But when I told them it’s vegan? Not to toot my own horn, but pure amazement on everyone’s faces.

The second time I made this dip for a crowd was last year’s Super bowl party. It was right before Ellie and I moved into our new condo and somehow I mustered up enough energy to whip up a batch of this dip. It’s THAT easy, that it didn’t feel like a chore. We went to a friend’s house to watch the game and their teenage son could not get enough of this. So much so that every time I see their family, there’s a good chance that one of them will ask me when I’m making it next. Well, Gottesman fam, this is for you.

Performance Recipe?

In October 2021, my little sister got married. It was an unbelievably magical weekend. Sunday night (the night before the wedding), there was a dinner and an activity called “Share” – basically like a talent show! There were lots of fun performances – jokes, songs, dances, funny stories and lots of laughs. I hadn’t planned on performing anything for share but about 20 minutes before the program started, a friend said “why don’t you share a recipe?” I looked at her quizzically, “um, how exactly would I do that? I’ve never “performed” a recipe before.”

But I decided super last minute to participate and the first recipe that came to mind was my infamous Vegan Nacho Cheese Dip. This is probably my most-requested recipe (apart from my Coconut Date Balls).

So, I mustered up some courage, jumped up on stage to “perform” my recipe! Wow, everyone was so into it! Maybe because it was a little different and unusual for a talent show? Either way, it turns out, this recipe is the perfect one to “perform” – all I did was share the ingredients and mimicked the action of my blender whirling away! But, the fun part is that I had several people approach me afterwards comment on how delicious (and easy) it sounded and of course, they wanted to know where to find the recipe! Cue a plug for MYV!

Well, look no further, my long-awaited Vegan Nacho Cheese Dip. I promise, it won’t disappoint.

Happy blending!

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Vegan Nacho "Cheese" Dip
Servings: 4 cups
Author: Rachel Katzman
Ingredients
  • 1 Large handful of raw cashews You don't want roasted or seasoned, just buy the raw whole or pieces (in bulk is cheaper) - and store in the freezer to keep them fresh
  • 4 cups Filtered water
  • 4 tbsp Nutritional Yeast
  • 1/2 cup Salsa
  • 2-3 Garlic cloves No need to chop, the blender will do all the hard work for you!
  • 2 tbsp Turmeric
  • 1 can Diced green chilies Optional
Instructions

  1. Add the cashews to the container of a high-powered blender. Add the water and the rest of the ingredients, except the diced green chilies

  2. Slowly power up to the highest setting and let it blend for about 6-7 minutes. The key here is to be patient. You need to let the blender do its job, so it'll be loud but trust me, it's worth it

  3. After about 6-7 minutes, you should hear a slight "chugging" noise and the sauce thicken and tighten up. Lower the speed to the medium speed for 1 more minute

  4. Turn off the blender and slowly pour out the sauce into a large container. Careful, it's going to be HOT! Add in the green chilies and serve!

  5. If you're going to be serving this for a party, I recommend serving it in a slow cooker on low to keep it warm and clump-free. Store in the fridge and use for up to 1 week. Serve with tortilla chips! (Note - this recipe is one of those things where you really don't need to measure. I put in rough measurements here, but you can always taste half-way through the blending process and adjust. One time I wanted to make this for a party but didn't have any salsa, so I substituted spicy red harissa and it was incredible. The perfect amount of heat and spice. So play around with it. Add in some lemon juice for a tang, or add in pickled jalapenos once it's mixed, or even pour in some of the juice before you blend! You can also omit the salsa and turmeric and add in more garlic and almond milk (like half almond milk, half water) to make a vegan alfredo sauce. It's the perfect base to make lots of yummy vegan sauces!!)

Watermelon Tomato Salad

 

Watermelon Tomato Salad

End-of-Summer produce haul

Why does summer always seem to FLY by? Maybe we’re all having too much fun (hopefully), or maybe we’re all too busy eating this delicious and fresh Watermelon Tomato Salad! This is a perfect use of your end-of-season tomatoes that you’ve worked hard to grow on your deck.

I made the watermelon tomato salad when my parents came to visit Ellie and me in our new condo, over July 4th weekend. It’s super easy to assemble. Just mix chopped watermelon, tomato, fresh mint and a simple dressing of vinegar, olive oil and sumac (that’s the key). This salad is the perfect addition to a hot summer Shabbat lunch side dish and will definitely be a crowd-pleaser! Even my father-in-law was kind of blown away by this simple, yet delicious salad. The watermelon and tomato pairing was a new combo for him but he went back for seconds (and possibly thirds), so I think he was a fan. 🙂

You all know I LOVE sumac – I think it’s so underappreciated! It has a hint of tart and lemony flavor and pairs perfectly with the sweetness of the watermelon and tomato. I used Trader Joe’s raspberry vinegar as the base for the dressing but apple cider or white wine vinegar would be great too!

So go ahead and grab a glass or wine or a refreshing cocktail, a BIG bowl of this salad and enjoy those last few weeks of summer. Salud!

Want some more light and easy summer recipes? Check out a few here!

Raw Walnut Tacos

Israeli Shawarma Feta Salad

Tomato Pomegranate Salad

Fish Tacos With Mango Peach Pico De Gallo

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Watermelon Tomato Salad
Prep Time
15 mins
 
Course: Salad
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 cups Cherry Tomatoes, sliced I like to use a mixture of colors!
  • 2 cups Watermelon, diced Preferably chilled
  • 1 Handful Fresh mint, julienned (or chopped)
  • 1/2 tsp. Sumac
  • 1 tsp. Raspberry Vinegar Or use whatever you have at home - white wine, apple cider - those would all be good
  • 1 tsp. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
Instructions

  1. Add the tomatoes, watermelon and mint to a small bowl

  2. Mix the sumac, vinegar, olive oil and salt in a small bowl and drizzle over the salad

  3. Mix well, making sure not to break up the tomatoes or watermelon. Serve within a few hours of making the salad - either cold or room temp (the watermelon is best served cold so I like to keep it in my fridge until I'm ready to assemble the salad)

I

Nashville Hot Chicken Wings and Waffles

Nashville Hot Chicken and Waffles

No So Hot Nashville Hot Chicken

Recently I had two fried chicken dishes from two different local institutions (that will remain nameless) that were just underwhelming. Not bad, but they just didn’t live up to their potential. The first one was a Nashville hot chicken sandwich. It was made with a boneless, skinless, chicken breast which just seems wrong for Nashville hot chicken.  I think that Nashville Hot chicken needs a bone in it, and therefore really doesn’t work in a sandwich.  The spice level was a little weak, but I guess you if you are trying to appeal to a large crowd that is somewhat excusable.  It was served with mayo based coleslaw in the sandwich. I am not a huge fan of coleslaw in general, and it makes for a messy sandwich.

Never Eat Soggy Waffles

The second dish was chicken and waffles.  While the chicken was tasty and crispy, they used breaded white meat boneless strips which was just wrong. Fried chicken should be bone in, skin on, and and flour dredged. The waffle had good flavor, but got soggy instantly.  They served it with a jalapeno maple syrup and a pareve honey “butter” that just seemed like an afterthought.  For the maple syrup, it looked like they just added jarred pickled jalapenos to maple syrup right out of the bottle, and the flavors just clashed. The honey butter just tasted like low quality margarine with a little sweetness.

Making it Better With a Mash-up

After eating both of these dishes I knew I could do better. A little while ago I obtained a mini waffle maker, and decided it was going to stay pareve. This was my chance to take on these dishes, and put my own spin on them. I decided to combine and miniaturize them, because everything is cuter when it is smaller. Chicken wings worked perfectly for this application as they are small enough to pair with the mini waffle for an appetizer or hors d’oeuvre, and still provide that bone that adds so much flavor and interactivity that is crucial to the fried chicken eating experience.

If you don’t like heat you can leave off the Nashville sauce (although I don’t recommend it) or check out one of our other chicken wing recipes linked at the bottom of the post.

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Nashville Hot Chicken and Waffles
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Nashville Hot Chicken Wings With Hot Honey
Prep Time
10 mins
Cook Time
10 mins
 
Servings: 3 servings
Author: Daniel Peikes
Ingredients
Fried Chicken Wings
  • 12 Chicken Wings
  • 2 cups Nondairy Milk or Buttermilk
  • 1 tbsp Louisiana Style Vinegar Based Hot Sauce Such as Crystal brand
  • 2 Large Eggs Beaten
  • 1½ Cup All Purpose Flour
  • ½ Cup Corn Starch
  • 1 tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Sweet Paprika
  • 2 tbsp Light Brown Sugar
  • Vegetable Oil For Frying
Nashville Hot Chicken Sauce
  • 1 tbsp Red Pepper Flakes
  • 1 tbsp Granulated Garlic Powder
  • 1 tbsp Granulated Onion Powder
  • 1 tbsp Cayenne Pepper
  • ½ Cup Real Maple Syrup Don't you dare use "pancake" syrup
  • ½ Cup Vegetable Oil
Hot Honey
  • 1 Cup Honey
  • 1 tbsp Red Pepper Flakes
Instructions
Fried Chicken Instructions

  1. In a large bowl combine the flour, corn starch, cayenne pepper, sweet paprika, brown sugar, baking powder, salt, and pepper in a large bowl. Wisk until thoroughly combined.

  2. In another large bowl combine the nondairy milk or buttermilk, eggs, and the hot sauce. Whisk to combine.

  3. Add a few tablespoons of the buttermilk to the flour mixture, distributing the buttermilk to create lumps of the flour mixture. This adds extra craggily bits to your chicken coating, for maximum crunch.

  4. Dredge the chicken wings in the flour mixture, then dip in the milk mixture, and finally back in the flour mixture. Place on a wire rack.

  5. Add 2 inches of frying oil to your skillet and place over medium heat. Bring your oil to 350°F. Fry your wings on both sides in 3 batches until golden brown.

Nashville Hot Chicken Sauce

  1. Using a whisk, thoroughly combine the red pepper flakes, cayenne, garlic powder, onion powder, oil, and maple syrup in a bowl. Place in a saucepan over low heat , and stir to bring to the flavors together. Cook just until heated through.

Hot Honey

  1. In a small sauce pan combine the honey and red pepper flakes. Place over low heat, stirring constantly to prevent burning, until the honey is infused with the pepper flakes.

Assembly

  1. Brush the Nashville hot chicken sauce on the cooked wings, or dunk them in if you are feeling brave (You may need to double the recipe if you are going for the dunk). Serve on a waffle, or with a biscuit or cornbread, and drizzle with the hot honey.

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Nashville Hot Chicken and Waffles
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(Mini) Waffles
Prep Time
10 mins
Cook Time
10 mins
 

A classic waffle recipe with the addition of brown sugar for a bit more sweetness, caramel notes, and color. Great for breakfast or chicken and waffles.

Course: Appetizer, Breakfast, Dinner, Lunch
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 2 Cups All Purpose Flour
  • 2 tsp Salt
  • 3 tbsp Light Brown Sugar
  • 3 tbsp Granulated White Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 2 Cups (Nondairy) Milk
  • 1 Stick Butter, Margarine, or Other Butter Substitute Melted in the microwave on low power
  • 3 Large Eggs
  • Cooking Spray
Instructions

  1. In a large bowl add the flour, salt, brown sugar, white sugar, baking powder, and baking soda and whisk to combine thoroughly.

  2. In a separate bowl combine the (nondairy) milk with the eggs and whisk until the eggs are fully incorporated. Then whisk in the melted butter (or margarine/butter substitute).

  3. Add the wet ingredients to the dry ingredients and stir until you no longer see any dry flour. It is ok if there are still lumps. Allow the batter to rest for five minutes.

  4. Spray your waffle iron with nonstick cooking spray and allow to get hot. Ladle the recommended amount of batter in to your waffle iron and cook until golden brown and delicious. Serve immediately, or keep warm in a single layer in a low oven.

Here are few more of my chicken recipes:

A Trio of Simple Super Bowl Chicken Wings

Homemade Popcorn Chicken With Sweet and Tangy Amba Dipping Sauce

 

Cabbage Pancakes (for Passover!)

Cabbage Pancakes

Lately, I’ve been a little preoccupied, with the move just a few weeks ago and setting up our new condo. Things are definitely in good shape here, but since Passover is HERE, I had to bring you all at least 1 new recipe – and this one came out of sheer necessity to clean our our fridge. I had a bag of coleslaw mix that I didn’t know what to do with. Sure, I could make the standard mayo or vinegar-based coleslaw, but I was bored of that. I needed something new and exciting. And then, BOOM. My Pizza Latke recipe uses sauerkraut as the base (because cabbage gets crunchy when you fry it)! So off I went, transforming the humble bag of coleslaw mix into crunchy, savory cabbage pancakes. The perfect pre-seder (or anytime) snack for Passover!

These savory pancakes are my spin on Japanese street food called okonomiyaki – made with flour, eggs, cabbage and a protein. This recipe is great for using up leftovers in your fridge. Although I didn’t use protein in my version, go ahead and add some canned tuna or salmon, ground beef or maybe cubed salami! It’s a perfect base for a savory pancake.

If you’re not planning on making this for Passover, feel free to garnish with sesame seeds (unless you eat Kitniyot) or add in coconut aminos or soy sauce. And play around with the spice level too! Maybe you have some gochujang in your fridge (okay, well that’s Korean, but hey, I did say this was my spin), or pickled jalapenos. You can even add in shredded cheese (similar to my pizza latkes) with an Asian twist.

There ya have it.

Even though I’m still trying to figure out where I put most of my kitchen stuff, I managed to give ya’ll a new recipe.

Happy Passover – Chag Kasher V’Sameach!

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Cabbage Pancakes
Prep Time
20 mins
Cook Time
20 mins
 
Course: Appetizer
Cuisine: Asian
Author: Rachel Katzman
Ingredients
  • 1 Eggs
  • 1/4 cup Water
  • 1 bag Coleslaw mix I mean, you CAN shred your own cabbage and carrot, but why not go for a shortcut and make your life easier?
  • 1 tbsp. Avocado oil
  • 1 1/2 tbsp. Kosher-for-Passover soy sauce or Teriyaki sauce
  • 1 cup Almond Flour
  • 2 tbsp. Olive or Avocado oil, for frying
  • 1 tbsp. Gochujang (Korean hot pepper paste) Optional
Toppings
  • 1/4 cup Mayo
  • 2 tbsp. Sriracha
  • 2 Green onions, sliced I didn't have any when I made this, so I topped mine with a drizzle of sriracha (I skipped the mayo), dried parsley and chives!
Instructions

  1. Mix all ingredients (except the extra 2 tbsp. of oil) in a large bowl and mix well until all ingredients are combined

  2. Heat the oven in a large skillet or cast iron pan

  3. Once the oil is hot, add a spoonful of the pancake batter, making a 4-6" circle and about 1/2 in thick

  4. If you have a lid handy, this is the time to use it - it will help cook the cabbage instead of just crisping up the outside of the pancake. Cook for about 3-4 minutes until golden brown then flip and cook on the other side

  5. Add the cooked pancakes to a plate and cover (to keep warm) with foil until ready to eat.

  6. Garnish the pancakes with mayo, sriracha mayo, sliced green onions, sesame seeds (kitniyot), or any other dried or fresh herbs you might have lying around!

Olive Oil Persimmon Cake & Hanukkah GIVEAWAY!

Happy Hanukkah to our loyal Meat Your Vegetables readers! We have an exciting Hanukkah giveaway (see details below on how to enter), but before I provide those details, let’s talk food! This year, I have a slightly non-traditional recipe for Hanukkah, my Olive Oil Persimmon Cake. Before this recipe came together, of course I was brainstorming some new latke or sufganiyot recipes, but then I thought about doing something a little different, and EASIER, might I add.

This cake is so simple, just a few ingredients like coconut flour, eggs, olive oil (of course) and diced persimmons. It’s the perfect cake for those who don’t like desserts that are too-sweet. And if you’re like me and don’t want to patshke with the thought of making homemade sufganiyot, this cake will do the trick. This cake is not only gluten free, but it’s dairy-free too, so go ahead and serve it with some parve iced cream, after you’ve devoured your brisket.

Olive oil is the obvious choice for a cake here, since olive oil is symbolic in the miracle of Hanukkah! Using the olive oil also keeps the cake from drying out. But now, let’s talk about the humble persimmon. Personally, I think they’re underrated and not utilized as much as these beautiful orange fruit should be. I love that persimmons are becoming more mainstream in some kosher cookbooks lately, like “Sababa” from Adeena Sussman and “Peas, Love and Carrots” from Danielle Renov.

Introducing, Persimmons

Persimmons are a fruit that is typically in season from September through December and are common in Asian and Middle Eastern cuisines. There are different types of persimmons – the “fuyu” which is a firm, more squat kind of tomato-looking fruit. The “hachiya” variety have a more pointy-shape and are are eaten when they’re ripe or overripe.

You’re probably wondering what these strange fruits taste like? They fuyu variety cuts like an apple but tastes like a cross between a mango and a sweet bell pepper with almost a hint of cinnamon. And that’s exactly why I add cinnamon to this cake to bring out those flavors. There’s a rich and tangy sweetness yet mild flavor to these orange gems. For this recipe, I use the fuyu variety and kept the skins on. I love this variety for slicing into salads and it can be used in both sweet and savory dishes. Persimmons also are loaded with vitamins A and B and have a good amount of fiber too!

I often find persimmons in my local grocery store but if you can’t find them, or just don’t feel too adventurous to try a weird new fruit, go ahead and use apples, or pears for this cake. Both would be delicious!

Hanukkah Giveaway!

Last but certainly not least, here are details about our 2020 HANUKKAH GIVEAWAY! We are raffling off a HUGE bag of kitchen and home goodies, call it our #COVIDKitchenSurvivalKit.
Giveaway
Some of the gifts included are: an apron, cleaning supplies, kitchen utensils, a beautiful bamboo serving set, and a tumbler autographed by Food Network chef Robert Irvine!  The raffle will be open until Wednesday, at midnight CST, before the last day of Hanukkah, so be sure to enter before then.
Click the link below to enter!

a Rafflecopter giveaway

Good luck, and have a Chag Hanukkah Sameach!

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Olive Oil Persimmon Cake
Prep Time
15 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 6 Large Eggs
  • 3/4 Cup Coconut Flour
  • 1 Cup Sugar
  • 1 Cup Olive Oil
  • 2 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 2 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 3 Fuyu Persimmons, diced Use apples or pears instead!
Instructions

  1. Pre-heat oven to 350F and grease a 9" springform cake pan

  2. Add the dry ingredients to a medium-sized bowl and set aside

  3. Crack the eggs in a large bowl and beat on medium speed with an hand mixer until tripled in size

  4. Add in the olive oil and slowly add the dry ingredients into the egg mixture and beat on slow speed until fully mixed

  5. Add in the diced persimmon and mix

  6. Pour the batter into the greased pan and bake for 30 minutes until golden brown and a toothpick inserted in the middle, comes out clean

  7. Let cool, then dust with powdered sugar and serve at room temp, with or without ice cream!

 

Ginger Lime Cranberry Sauce

Ginger Lime Cranberry Sauce

BONUS RECIPE!

Yup, BONUS for ya’ll! I get it, we’re all busy with a million things, even if we’re not having company over for Thanksgiving this year. But don’t worry, the team here at MYV has you covered so there’s one less thing to stress about. So here’s an extra recipe for your holiday meal – Ginger Lime Cranberry Sauce!

Inspiration

The inspiration for this recipe came from a couple places. My husband Elliott was drinking a cranberry lime flavored sparkling water and I thought “wait, this could be a great pairing for a Thanksgiving-esque cranberry sauce”! I added in the ginger and all-spice from some recipes I read in Bon Appetit (those flavors are a perfect pairing) and that’s how this recipe was born.

I have to also give a shoutout to my mother-in-law, Suzanne Fliegelman, who is a big fan of the canned cranberry sauce. On many Shabbat lunches, there would no doubt be an opened can of jelled cranberry sauce, scooped onto a platter. And yes, it was served in the inevitable “can shape”, those nostalgic indents making way into our hearts and stomachs. So thanks, mom, for sticking true to what you love, and for inspiring me to update a classic!

What makes this sauce so perfect is the combo of ginger, allspice, sweet cranberries and tart lime. The ginger brings a subtle heat and spice. The allspice adds that “can’t-quite-put-your-finger-on-it” warming aromatic and the tartness from the lime just pulls it all together. A tart, sweet but balanced condiment that can accompany any protein – from turkey to tofu!

It’s so ridiculously good, I just MAY have licked the pot clean when I scooped this out into a bowl. Don’t worry, I waited until it was cool. 🙂 This sauce is a crowd-pleaser and maybe, just MAYBE, it won’t be the side-kick to your turkey, but the shining star that is it.

We got Thanksgiving covered

Be sure to check out some more Thanksgiving recipes from Meat Your Vegetables. Happy Holidays!

Peking Duck

Chocolate Pumpkin Brownies

PSL: Pumpkin Spice Latkes

Grandma Janie’s Hot Mushroom Dip

 

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Ginger Lime Cranberry Sauce
Prep Time
3 mins
Cook Time
12 mins
 

A zesty twist on a Thanksgiving favorite

Course: Condiment
Cuisine: American, Holiday, Thanksgiving
Keyword: Cranberry
Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 4 tbsp. Coconut Oil
  • 1 12oz. bag Frozen cranberries No need to thaw, but you can if you want to 🙂
  • 1/4 tsp Ginger powder You can use real ginger, but I find that you'd have to mince them so small, otherwise you'll end up chewing on a piece of ginger, instead of the ginger flavor mixing in throughout. You can definitely use the frozen ginger cubes if you have, or just use powdered
  • 1/4 tsp Allspice
  • 1/2 cup Light brown sugar I like to use the brand "Swerve", as a sugar alternative. Their brown sugar is amazing!
  • 1 Lime (zest) and cut in half
  • Pinch Salt
Instructions

  1. Melt coconut oil in a medium pot over medium-low heat

  2. Add in the ginger and allspice and cook on low-medium and cook, about 2-3 minutes until the spices are warmed (you'll smell it, it'll be amazing)

  3. Add in the cranberries, light brown sugar (or Swerve, if using)

  4. Cover and cook for about 10-12 minutes until the cranberries burst (be careful, they might splatter)

  5. Uncover cranberries, mix thoroughly and add in the salt and lime zest. Squeeze lime juice from half of the lime and taste

  6. If you prefer a bit more lime/tart flavor, squeeze in the other half of the lime (I LOVE acidity so I used the whole lime and it was perfect for me)

  7. Reduce heat to low and continue stirring until the cranberry sauce is glossy and has thickened

  8. Remove from heat and let cool slightly

  9. You can make this sauce ahead of time and keep it in the fridge. It's great served cold, room temp or warmed up and it will thicken even more once it's cooled. Just depends on how you like it and how you want it served. Serve atop EVERYTHING on your plate and devour

Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies
The leaves have turned a bright orange color and have covered the streets (and mostly on top of my car) . So obviously we know it’s been PUMPKIN season for a while! The PSL (pumpkin spice latte) trend starts probably just after Labor Day, but since Thanksgiving is next week (seriously, right?), a pumpkin recipe just feels oh so appropriate. So, without further ado, let’s dive into these Chocolate Pumpkin Brownies!
I know, I always say my recipes are “easy”, but I can promise you, that THIS recipe is really just that. It’s only a handful of ingredients. No eggs, no flours. 100% vegan and totally delicious. It’s thick, rich and decadent, yet somehow these brownies don’t feel too heavy. The almond butter give these  treats a smooth, almost buttery (well, thank you almond butter) texture and the pumpkin puree acts like a binder, so no eggs were harmed in the making of this dessert.

Almond BUTTER?!?

Okay, but first, I have to share this funny story in regards to these brownies.
I made these on a whim last Sukkot and brought them to my parents house to share with my family. Remember those days, when we all spent holidays together? Oh, how pre-COVID seems like a lifetime ago. I took these out of the fridge and ate a few bites. Yes, be sure to keep them cold since there’s no preservatives, but they freeze well.
My sister Melissa saw me sneaking a few bites of this chocolatey goodness and immediately came right over and asked what was in them, because obviously she wanted to take a bite. Quality control, right? 🙂 I told her, “Pumpkin puree, cocoa powder, almond butter…” And well, she looked at me like I was speaking a foreign language. “Almond BUTTER,” she asked quizzically. “Yea, you know, almond butter.”
And after about a 15-20 second pause and a funny slow-motion stare-off, her brain clicked and she said “oh, oh my gosh, almond butter. DUH.” It’s almost as if her brain wasn’t computing the two words “almond” and “butter” and was probably imagining a stick of butter and a bag of almonds. In her defense, yes that does seem like an odd combo. Oh but what a world we live in – with “butters” and “milks” made out of every nut and seed imaginable!

A spin on tradition

All kidding aside (love you Minty), this recipe is beyond easy, and yet it’s so versatile. I like the addition of the chocolate chips since it gives it a bit of texture throughout, and the sprinkle of sea salt just brings out all of the rich chocolatey flavors.
This is a great dessert for a Shabbat table, or even for your Thanksgiving meal. If you want to go the traditional way and still make pumpkin pie, hey, who am I to mess with tradition? I’m just a big fan of whipping up a crowd-pleasing dessert in under 45 min, start to finish. But you know me, I just love to put spins on traditional food – my way!
A quick tip for making these brownies: since the cocoa powder has a tendency to just fly everywhere, you can add all the ingredients into a blender or food processor, instead of hand-mixing. It’ll also give your brownies a smooth texture, if you prefer that. But make sure to add in the chocolate chips after you blend the batter.
Hope ya’ll are staying healthy and safe! And even if you’re Thanksgiving plans are just set for a table for 2 (like they will be at my house), that means we can keep these brownies all to ourselves, HA!
Happy holidays!
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Chocolate Pumpkin Brownies
Prep Time
10 mins
Cook Time
35 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 2 15 oz. Cans of Pumpkin Puree NOT pumpkin pie filling
  • 1 1/2 cups Cocoa Powder
  • 1 1/2 cups Unsweetened Almond Butter Cashew Butter would be good in this too. I like almond butter for this because it's a mild flavor and pairs well with pumpkin and chocolate
  • 1 cup Sugar, or sugar substitute I prefer Swerve sugar substitute brand, or the Monkfruit from Thrive Market
  • 1 tsp. Vanilla Extract
  • 1/4 tsp Sea Salt Optional, but will help bring out all of the flavors, plus it looks pretty 🙂
  • 1 cup Chocolate chips Optional, for extra chocolatey goodness
Instructions

  1. Pre heat oven to 350°F and line an 8x8 inch pan with parchment paper

  2. In a large mixing bowl, combine pumpkin puree, cocoa powder, almond butter, vanilla extract, and sugar. Using a hand mixer, mix all ingredients together until smooth and fully combined

  3. Fold the chocolate chips into the batter

  4. Transfer the batter to prepared pan and sprinkle sea salt on top, if using

  5. Bake until a toothpick inserted in the center comes out clean, about 35 min

  6. Let cool, slice into squares and serve, maybe with some vanilla ice cream!

Don’t forget to check out some of our other gluten free dessert recipes:

Sea Salt Caramel Crème Brulee

Cocoa Nib Biscotti

Dairy-Free Maple Cinnamon Custard

Lemon Bars

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