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

0 from 0 votes
Sweet Potato Pudding
Course: Dessert
Servings: 12 servings
Author: Rachel Katzman
  • 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
  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!

Peanut Butter & Jelly Pie

Peanut Butter & Jelly Pie

The Jewish holiday of Shavuot starts this weekend so how about a new pie recipe! Peanut Butter & Jelly Pie!

I love this one because it’s completely no-bake, which is perfect for these 90+ degree days. No baking, no water bath, no dirtying up a half dozen mixing bowls. For this recipe, I made a homemade crust (it came out a bit too thick though), but I just mixed 1 1/2 cups of almond flour, about 1/3 cup of softened butter and few tablespoons of sweetener and pressed it into a greased pie plate. But let’s make this even easier and use a store-bought pie crust.

The filling is just cream cheese (but make sure you plan ahead and leave it on your counter for a few hours to soften), sour cream (because I love the tanginess it brings), peanut butter and sweetener. Topped with strawberry jelly (you can use either homemade or store-bought) and whipped cream! This dessert certainly tastes like childhood. You could even be EXTRA and drizzle chocolate sauce over the top. #YUM.

And that’s all she wrote. An easy, no-bake pie, perfect for those hot summer nights, for Shavuot or really anytime of the year.

Chag Sameach, ya’ll!

Click here for more Shavuot recipes!

5 from 1 vote
Peanut Butter & Jelly Pie
Course: Dessert
Author: Rachel Katzman
  • 1 9-inch Graham Cracker Pie Crust Or make your own! I combined 1 1/2 cups almond flour, 1/3 cup of softened butter and 2 tbsp. sugar substitute and pressed that into a pie plate!
  • 1 Package of cream cheese, softened
  • 2 tbsp. Sour Cream
  • 1/2 cup Powdered Sugar I use the brand Swerve, for a sugar-free alternative
  • 1/3 cup Peanut Butter I like the Kirkland brand from Costco since it's just peanuts and salt - no other additives!
  • 2 cups Strawberry Jelly I used Walden Farms brand which is sugar-free
  • 2 cups Whipped Cream
  • Chopped peanuts for garnish Optional
  1. In a large bowl, beat the softened cream cheese, sour cream, peanut butter and powdered sweetener. The consistently will look like mousse.

  2. Spoon into the pie crust, spread a thick layer of strawberry jelly and whipped cream

  3. Cover and chill in the fridge for a few hours or up to overnight

  4. Add some chopped peanuts as garnish and serve cold. YUM!

Ricotta Chocolate Chip Cheesecake

Ricotta Chocolate Chip Cheesecake

I can’t believe it’s already mid-July. Seriously, where did this year go already? Well, now that the 9 days before Tisha B’av are here, MYV presents you with some great meatless recipes, including my Ricotta Chocolate Chip Cheesecake.

Truthfully, the 9 days always sneak up on me. Of course I know when the start of the 3 weeks (before Tisha B’av starts) but since I’m meatless all year round, I have to remind myself to meal prep a bit different during these 9 days to make sure I don’t accidentally prepare a deli sandwich for Ellie!

Lazy Dessert

This dessert could not be easier. It’s basically the lazy man’s cheesecake. No water bath, no laundry list of ingredients and a really, really long wait time to chill in the fridge. Just a handful of ingredients that literally took me under 5 minutes to make and pop in the oven. I made a cheesecake for Shavuot and while it was absolutely delicious, I was reminded how long the process takes. And it’s so tempting to dig right in the second it comes out of the oven. But no, patience is a virtue. And a necessity in making cheesecake.

The ricotta cheese and a splash of lemon juice gives the cheesecake a nice creamy but tangy flavor – the perfect cheesecake copycat. Now, I used chocolate chips, but you could add in some fresh berries (perhaps from your summer garden or farmers market) or swirl in some peanut butter along with your chocolate chips for a decadent twist. And by all means, if you have some fresh berry compote in your fridge, you must spoon some on top. And while you’re at it, go crazy with some whipped cream! A cheesecake that takes this little time (and only 45 minutes in the oven) is truly special. And I’m guessing it might make an appearance in your dessert repertoire next Shavuot.

Have a safe and easy fast, friends!

0 from 0 votes
Ricotta Chocolate Chip Cheesecake
Prep Time
5 mins
Cook Time
45 mins
Course: Dessert
Servings: 8 people
Author: Rachel Katzman
  • 1 16oz container Ricotta Cheese
  • 2 Eggs (large)
  • 1/4 cup Coconut Flour
  • 1/2 cup Sweetener
  • 1 tbsp. Lemon Juice
  • 1/4 tsp. Vanilla or Maple extract
  • 1/4 tsp. Kosher Salt
  • 1/2 cup Chocolate Chips
  1. Preheat oven to 350F

  2. Line a non-stick 9-inch round or 8x8 inch square baking dish with parchment paper or non-stick spray

  3. Mix all ingredients together in a medium-size bowl

  4. Add the mixture to the baking pan and smooth out the top

  5. Bake for 45 minutes

  6. Let the cake cool completely before slicing

  7. Serve with berry compote or whipped cream! Or BOTH!

  8. Store leftovers in the fridge (HA, as if there will be leftovers)

Looking for some more recipes for the 9 meatless days before Tisha B’av? We’ve got you covered!

Broccoli Cheddar Soup

Sausage, Egg & Cheese Casserole


Raw Walnut Tacos

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聽 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? 馃檪 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!
0 from 0 votes
Chocolate Pumpkin Brownies
Prep Time
10 mins
Cook Time
35 mins
Course: Dessert
Author: Rachel Katzman
  • 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 馃檪
  • 1 cup Chocolate chips Optional, for extra chocolatey goodness
  1. Pre heat oven to 350掳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 Cr猫me Brulee

Cocoa Nib Biscotti

Dairy-Free Maple Cinnamon Custard

Lemon Bars

Key Lime Cheesecake (with a no-bake filling!)

Here we go again…

On most Shabbat afternoons, you might find me scouring through my vast collection of cookbooks, looking for some inspiration for my next recipe. I never feel like I’m lacking content, but for Shavuot, I always struggle with the perfect recipe.

Do I do ANOTHER cheesecake? Are we sick of those?

Do I do dairy-free? Is that too far out of the spirit of the holiday? Oh how dare I go there…

Well, lately my goal is not to overthink, but just to give you all some good, EASY and approachable recipes – for a holiday, or any time of year.

So for this year’s Shavuot, let’s go with a recipe that isn’t too complicated and doesn’t require a million trips to different stores, all while (most of us) are still treading through the stay-at-home order. This Key Lime Cheesecake is so easy, and let me tell you…it’s addicting. It’s a hard job working on recipes and having to eat them throughout the week, am I right?

But truly the best part about this cheesecake is that the crust is the ONLY thing you have to bake! I don’t love the taste of no-baked crusts, so all it needs is 10 minutes in the oven. And not baking the filling just makes it that much simpler. No eggs, no water baths, no cleaning 8 different bowls. Just simple ingredients for a cool, creamy, perfectly-tart cheesecake. Just top with fresh whipped cream (or whipped coconut cream) and add extra lime zest and voila, dessert is served.

It’s EASY being green!

I’m assuming you might have scrolled down already to the recipe, OR you could have you’ve guessed the secret ingredient as to how the pie gets that vibrant green color. Behold, the avocado! If you’re like me and living with someone who isn’t a fan of the wonderfully creamy green-pitted fruit, well just tell them what’s in it, AFTER they’ve devoured their slice. My husband isn’t a fan of anything that’s tart, but he did say “it wasn’t bad” – and in Ellie speak, that is a huge compliment, HA! I did come clean in the end. 馃檪 Clearly this is one of those instances where hiding healthy foods to get your loved one to eat it is just plain worth it.

Last but not least, one more big tip for you all! If you’re feeling rushed or just don’t want the hassle of making the crust and baking it? Ya’ll, just make the filling, set it, then pipe it into custard cups for a key lime mousse. Crust is totally optional, so have fun with this recipe and play around with how you want to serve it. You could also just make the filling and eat it right out of the bowl. I’ll be honest, I just MAY have licked the bowl clean after I poured the filling. Hey, it’s quality control! 馃檪

And of course, to all of you gluten-free and/or keto people out there – this recipe is perfect for you. But of course, anyone will love this.

Wishing you all a happy, healthy and safe Shavuot!

0 from 0 votes
Key Lime Cheesecake
Prep Time
20 mins
Cook Time
10 mins
Course: Dessert
Author: Rachel Katzman
  • 2 cups Almond Flour
  • 1/3 cup Coconut Oil, melted
  • 3 tbsp Sugar Or use sugar substitute like Swerve, as I did!
No-Bake Key Lime Filling
  • 2 Medium-sized avocados (ripe)
  • 12 oz Cream cheese, softened (1 1/2 bricks) This is key - you want the cream cheese to be at room temp, otherwise you won't get a smooth filling
  • 1/4 cup Sour Cream
  • 4 Limes, zested and juiced
  • 1 cup Sugar Or use sugar substitute like Swerve, as I did!
  • 1 tsp Vanilla extract
  1. Make the crust: Pre-heat oven to 350F

  2. Grease the bottom and sides of a spring-form pan with oil

  3. In a bowl, mix the almond flour, coconut oil and Swerve (or sugar). Using your hands (or an electric mixer), mix all ingredients until the coconut oil is evenly distributed throughout the dough. I like using my hands for this since it's easier for me to feel that all the ingredients have mixed thoroughly

  4. Press the crust into the spring-form pan and up the sides, making sure it's an even layer throughout

  5. Bake for 10 minutes at 350F

  6. While the crust is cooling, make the filling

  7. In a blender, or big bowl using a hand mixer, blend the avocados, cream cheese, lime zest and juice (you can use regular limes if you can't find key limes), sour cream, sugar, and vanilla extract

  8. Make sure the crust is completely cooled before pouring the filling on top

  9. Chill in the fridge for at least 4 hours, or up to overnight until fully set

  10. Top with whipped cream, and garnish with extra lime zest!

  11. Note: Since the pie is made with avocados, it will start to turn a bit brown, but if you cover it tightly, it'll still be delish. Try and cover the pie as best you can, but be warned, the filling might stick a bit to your plastic wrap or foil. But no worries, the pie should last 1 week in the fridge (if it makes it that long without everyone devouring it) and


Lemon Bars

Lemon Love

I love acid. I know that sounds bad, but if I could squeeze lemon juice on top of everything, I’d be happy. Lemon ANYTHING is my favorite. Lemon meringue pie is my favorite dessert (we served it at my wedding). And acidity really does help round out the flavors of a delicious meal, especially on a perfectly-cooked piece of salmon. So when Trader Joe’s started carrying Meyer Lemons for the winter (a sweeter version of a lemon), I had to make something super lemon-y. And in my book, that means lemon bars.

Even though my lemon bars are gluten-free, dairy-free (perfect for a Shabbos dessert) and low-carb (yay Keto-friendly), it doesn’t mean that these are without flavor. Quite the contrary. The perfectly crumbly golden crust and the sweet yet tart lemon filling, dusted with some powdered sugar (or I like to use powdered Swerve for a no-sugar alternative). It’s truly heaven in a square-shaped bite.

Easy Peasy, Lemon Squeezy!

I had a total craving for these lemon bars and luckily they’re only 5 ingredients so they’re super simple to whip up in no time! Just make sure that you give the crust a good 10 minutes to cool down before you pour the filling on top. And I doubt that anyone would know these AREN’T made with gluten, sugar or dairy!

Or, if you’re an acid lover like me, feel free to swap out the lemon (or Meyer lemons, in my case) with key lime! How can you go wrong with a key lime tart? Just the thought is making me daydream about sitting on the beach with a cocktail in hand and these bars stacked high on a plate in the other. So there is your cue to make these ASAP!

Happy eating my friends!

0 from 0 votes
Lemon Bars
Prep Time
10 mins
Cook Time
48 mins
Course: Dessert
Servings: 16 servings
Author: Rachel Katzman
  • 1/2 cup Coconut Oil, or Betterine (margarine alternative) You can use butter if you want to make these dairy!
  • 1 3/4 cup Almond Flour
  • 1 cup Sugar, or Swerve sugar alternative
  • 1 tbsp Powdered sugar, or Powdered Swerve, sugar alternative
  • 1/2 cup Lemon juice, or juice from 3 lemons (or use Meyer Lemons like I did!), or use bottled
  • 3 Eggs
  • 1 tsp Lemon extract Optional, for an extra kick!
  1. Pre-heat oven to 350F and line an 8x8" square baking pan with parchment paper

  2. Mix melted coconut oil or Betterine in a bowl.

  3. Add 1 cup of almond flour, 1/4 cup of sugar and a pinch of salt. Mix well

  4. Pour into the pan and using (damp) hands, press the crust into the pan

  5. Bake for 15-20 minutes (watch it carefully that it doesn't get too brown) and let cool for 10 minutes

  6. In another medium-sized bowl, combine the lemon juice, extract (if using), eggs, 3/4 cup of sugar or Swerve, 3/4 cup of almond flour and a pinch of salt. Whisk together to smooth out any lumps in the batter

  7. Pour filling onto cooled crust and bake for 22 minutes until just barely jiggly in the middle. I over-baked mine for 1-2 minutes which made it crack but that's okay, it's still delicious! Dust with powdered sugar or Swerve and cut into squares and enjoy!

Vietnamese Coconut Lime Rice Pudding with Mango (X么i xo脿i)

Vietnamese Pop-up!

Well, it’s that time of year again!聽 A pop-up event featuring yours truly – the team from Meat Your Vegetables!

Last July, Daniel and I hosted a very successful Indian pop-up night, and this year, we’re cooking Vietnamese on Sunday, November 17th at Congregation Ezras Israel in Chicago! Make sure you register for the event before it closes this Sunday, November 10th!

Recipes in the works

It’s no surprise that in order to get prepared for this exciting night of good food, we both did some research, cooking, and taste-testing! Pop Up

As I was researching desserts, this creamy Vietnamese Coconut Rice Pudding with Mango, aka “x么i xo脿i” , or “mango sticky rice”, seemed to pop up a lot. My variation has lime zest and juice and topped with diced mango.

Is lime zest traditional in this recipe?聽 Not necessarily, but that’s the beauty of creating a recipe – do something to put your own spin on it! I love the bright flavors of acidic fruits like lemons, limes and grapefruit and I thought the lime and cardamom in the pudding would be a great pairing. Turns out, it IS!

And here’s my TIP: instead of laboring over peeling and chopping a fresh mango (because we all know that’s annoying), buy frozen! It’ll save you so much time!

Low-carb options

Plus, if you want a low-carb option, try using cauliflower rice instead. This dessert can be completely 100% keto-friendly too, if you use a sugar substitute like Swerve, instead of white sugar. And the chopped pistachios on top add a nice bright crunch on top, but feel free to add chopped almonds or even peanuts for a crunchy kick! For this pop-up, we are serving 100% nut-free menu, due to a severe nut allergy with some of the congregants, but maybe we could add roasted sesame seeds on top.聽 Even substitutions can be better than the original, right?

For all you local Chicagoans, check out this creamy coconut dessert recipe – just a preview for more Vietnamese recipes coming soon!

Don’t forget to check out Daniel’s pop-up preview recipe:聽Pho g脿-Vietnamese Spiced Chicken Soup

Hope to see you at the pop-up on November 17th!


0 from 0 votes
Coconut Lime Rice Pudding with Mango
Vietnamese Coconut Lime Rice Pudding with Mango (X么i xo脿i)
Prep Time
25 mins
Cook Time
1 hr 15 mins
Course: Dessert
Servings: 4 servings
Author: Rachel Katzman
  • 1/4 cup White Sugar Or sugar substitute like Swerve
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Cardamom, plus more for serving
  • 1 13 oz. Can of Coconut Milk Do not use light coconut milk as it will result in a watery consistency and flavor. Use full-fat coconut milk (but not coconut cream)
  • 1/2 cup White rice (Arborio rice works great too) Rinse the rice under cold running water for 20-30 seconds; drain well
  • 1 Lime, Zested & half juiced
  • 2 tsp Vanilla Extract
  • 1/4 cup Mango cut up into chunks I love using frozen mango for this because it's so much easier than peeling and chopping!
  • 1/4 cup Shelled, roasted pistachios (optional) I used sliced almonds because that's what I had handy!
  • 2 1/2 cup Water
  1. Heat oven to 350F with a rack in the middle position

  2. In a bowl, mix together the sugar, salt and cardamom; set aside

  3. In a large pot, stir together the coconut milk and 2 1/2 cups of water; bring to a boil over medium-heat

  4. Once the water and milk is boiling, stir in the rice, sugar mixture and lime zest. Cut the lime in half and squeeze half the lime into the mixture.

  5. Cover and transfer to the oven. Bake for 1 hour, until rice is tender and creamy

  6. Take the rice pudding out of the oven and add the vanilla extract and mix well

  7. Let cool for 15 minutes. Serve in individual bowls at warm or at room temp

  8. Garnish with more ground cardamom and chopped mango and/or chopped pistachios

Cinnamon Swirl Challah Bread Pudding

A Slice of Heaven

Ah, the heavenly aroma of sweet challah baking in the oven.聽 The cinnamon sugar mixture bubbling on top.聽 Maybe your challah has raisins or chopped apples, or a cinnamon streusel draped over the braided beauty.聽 But here’s a thought for you.聽 When the holidays are over – when your Sukkah is stashed away for the season, what on earth do you do with all that leftover challah?

Sure you could turn it into French Toast.聽 But that takes too long.聽 Or maybe dice them up and bake them into croutons.聽 So, uh, you can have cinnamon challah croutons in your Caesar salad?聽 Nope, I have a better idea.

Take that French Toast idea and make it into a casserole.聽 Behold, Cinnamon Swirl Challah Bread Pudding! Here, take this napkin to wipe the drool from your chin. 馃檪

Let’s be honest, bread pudding is a carb-o-load to the MAX, so this is definitely not keto-friendly (unless that is, if you’re using a low-carb bread to start with). So one piece is really the serving size here. Trust me, this is not a delicate or light dish (and when I say “trust me”, what I mean by that is I used my husband as the taste-tester for this).

Leftovers to the Rescue!

I got the idea after defrosting a challah from the freezer and well, sadly, it tasted a little like freezer burn.聽 Clearly that won’t get your taste buds salivating, but I went the lazy-girl’s way.聽 All you do to make this bread paradise is cube up leftover challah, and make a custard, pour it on top and bake.聽 Like I said, lazy-girl’s version of French Toast, but in casserole form! Genius, I KNOW! And if you look closely, you can see those perfect cinnamon swirls throughout.聽 Ah, the perfect bite. No more freezer burn taste here!

One side note – my husband mentioned that this bread pudding would be great with some maple syrup on top – or something to “glaze” it.聽 I didn’t have a photo to share on this post with the glaze, but it’s simple to make! Just a few tablespoons of powdered sugar added with some almond milk (and add in some vanilla extract too), until it gets thick and gooey. Drizzle on top and there ya have it (detailed instructions are in the recipe below).

But beware!聽 This bread pudding will make your entire household smell undeniably delicious – with an intoxicating aroma of cinnamon and sugar.聽 If you’re feeling creative, add in some (dairy-free) chocolate chips, or some diced apples, or some dried apricots.聽 Not that you need a reason to stuff this bread pudding with anymore sugar, but why not.聽 It’s kugel, gone wild! Or, as I like to say, “leftovers” that are now “makeovers”!聽 Enjoy!

Yet again, this holiday season is upon us, so here we go again – Chag Sameach dear readers, from your team at Meat Your Vegetables!


0 from 0 votes
Cinnamon Swirl Challah Bread Pudding
Prep Time
15 mins
Cook Time
45 mins
Course: Dessert
Servings: 12 servings
Author: Rachel Katzman
  • 2 cups Almond Milk Or use any dairy-free milk you have around
  • 2 tbsp. Coconut Oil, plus more for greasing the pan
  • 1 tsp. Maple Extract Or use Vanilla!
  • 1/3 cup Swerve Brown Sugar Substitute Or use regular brown sugar
  • 1/2 tsp Cinnamon
  • 1 Pinch Salt
  • 1/2 Loaf Sweet challah bread, cut into 2-inch cubes You want to fill the pan but not overcrowd it - this will make about 6 cups
  • 2 Eggs, beaten
  1. Pre-heat oven to 350F. and grease a 4-6 cup baking dish with coconut oil

  2. In a small saucepan over low heat, warm the almond milk, coconut oil, extract, brown sugar and salt. Continue whisking until coconut oil is mixed in and melted; cool.

  3. The mixture will start to separate while it's cooling - that's okay. While whisking the slightly cooled milk, add in the beaten eggs and whisk until combined (otherwise if you just pour it in and don't whisk, you'll end up with clumpy scrambled eggs)!

  4. Pour the mixture over the cubed bread immediately. Bake for 30-45 minutes or until custard is set but still a little wobbly and edges have slightly browned.

  5. Serve warm or at room temp. You can also serve this with a glaze on top - simply mix a few tablespoons of powdered sugar and add in a few teaspoons at a time of almond milk (and add a splash of vanilla), until you get a thick glaze consistency - pour over top and devour!

Sea Salt Caramel Creme Brulee

Happy Sukkot ya’ll!聽 I am SO excited to share this new recipe and it’s so easy and so insanely delish, you’ll want to make it ASAP. I got the idea for this Sea Salt Caramel Creme Brulee from non other than Greg, my Lyft driver from a few days ago. Well, sort of. 馃檪

Some Backstory first…

Ellie and I flew back from Kansas City on Wednesday after the first days of YomTov and took a Lyft home.聽 The nicest driver – so sweet and funny and eager to talk about food (my kind of dude)! He mentioned the Instagram handle “Tasty” and how he uses that profile for tons of recipe ideas and proceeded to give me a few pointers along the ride home. Yup, I knew what he was talking about – it’s the BuzzFeed food handle and duh, I was already a follower.聽 Turns out, he got that idea in my head, so I spent some time (not too long, luckily) scrolling through the feed – and this creme brulee came up.

Now, because I’m fancy AF (or so I pretend to be), creme brulee is one of my all time favorite desserts.聽 What’s not to love about dipping your spoon into the crispy sugary crust that shatters on top of luscious, creamy custard underneath?聽 OMG, it’s the best. But how would I made this decadent dessert sugar-free and low-carb? Ah, check out the recipe to see how I put my own spin on it!

But really folks, this recipe is so ridiculously easy, you’ll have everyone fooled. No custard to make from scratch because you have the power of prepared ice cream.聽 Yup, I said it. Ice cream. I prefer the Halo Top light ice creams that are low-carb and keto-friendly, or Enlightened makes a good ice cream too.

But the best part? You can use dairy-free too to make this oh-so-perfect for your Shabbat or YomTov meal. There are truly not enough words to describe how insanely rich and comforting this dessert it. Believe me, you’ll find every excuse to whip up this showstopper every chance you can get.

Enjoy and Chag Sukkot Sameach everyone!

0 from 0 votes
Sea Salt Caramel Creme Brulee
Prep Time
15 mins
Cook Time
51 mins
Course: Dessert
Servings: 1 serving
Author: Rachel Katzman
  • 1/2 cup Ice Cream I used the Sea Salt Caramel Halo Top but honestly, you can use literally ANY type of ice cream and flavor you'd like!
  • 1/4 tsp Maple Extract You can use vanilla extract too - I just like the extra boost of flavor this brigs to this ice cream flavor
  • 1 Egg Yolk Save the whites for making meringue!
  • 1 tbsp Swerve, Sugar substitute Or use regular sugar-in-the-raw, in this case
  • 1 cup Hot water
  1. Pre-heat oven to 325F

  2. Scoop out the ice cream in a bowl and microwave for about 1 min, until melted

  3. Mix the ice cream until there are no lumps and let it cool for about 5 minutes

  4. Separate the egg white and yolk and whisk in the egg yolk into the ice cream mixture

  5. Pour the mixture into a ramekin and place in a pie dish or other deep pan

  6. Pour the hot (not boiling) water in the pan until it comes up halfway up the side of the ramekin

  7. Bake for 45 minutes until the top is golden brown and the center is no longer jiggly in the middle

  8. Let it cool in the fridge for about 2 hours minimum

  9. After it's cooled, sprinkle the Swerve or sugar-in-the-raw on top and broil for about 6 minutes, being careful not to burn the top

  10. Serve warm, room temp, or cold - would be great with berries and whipped cream too!

  11. Optional: Dust with some powdered sugar on top!

Cocoa Nib Biscotti

My Happy Place

Does reading cookbooks make you happy like it does for me?聽 I could spend hours flipping through the pages, imagining how I could put my own spin on the recipes.

A few weeks ago, I came across Laura Frankel’s “Jewish Cooking for All Seasons” that was tucked away in my bookshelf.聽 The recipe that stood out to me was her Cocoa Nib Biscotti – and I decided THIS was one I was going to recreate.

Crunchy Goodness

What the heck are these cocoa nibs exactly?聽 Well, they’re small pieces of crushed up cocoa beans – think unsweetened chocolate chips. After the cocoa is harvested, they’re fermented then “cracked” into these small pieces, a.k.a. cocoa nibs!

They have a chocolately but slightly bitter flavor. I happen to love mixing them into yogurt, maybe with some almond butter and berries, but if you’re not used to the bitterness, make sure to add some sweetness to balance it out.

The “Rachel” Version

Full disclosure – not all recipes can be easily swapped for almond flour with the regular all-purpose flour.聽 But I decided to try it out and lo and behold, it worked! It was delicious, but not TOO hard and crunchy. You know when you have to dip your biscotti into hot coffee because you could risk breaking a tooth?聽 No worries here, because these turned out with the perfect texture.聽 They would also be delicious with shredded coconut, or swapping the vanilla extract for maple extract! And of course, if you don’t want to hunt for cocoa nibs (I get mine at Whole Foods), use chocolate chips, or sliced almonds instead. 馃檪

As the weather starts to get colder (I know, it saddens me that summer is leaving us), these are a great option for a dessert, or maybe for your Rosh Hashanah table, as a nice break from the traditional honey cake.聽 Or when the weather gets REALLY cold, by all means – dunk those in a big mug of hot chocolate and get cozy.聽 Hello, comfort food!

And of course, thank you to Laura for the inspiration.聽 Enjoy!


Check out some more dessert recipes from MYV!

Lemon Coconut Almond Cake

Coffee Coconut Date Balls

Chocolate Avocado Pudding (trust me, it’s GOOD)

Dairy-free Maple Cinnamon Custard

Almond Butter Snickerdoodles

0 from 0 votes
Cocoa Nib Biscotti
Prep Time
10 mins
Cook Time
30 mins
Course: Dessert
Author: Rachel Katzman
  • 2 1/2 cups Almond flour
  • 3/4 cup Sugar (or sugar substitute, like Swerve or Stevia)
  • 1 1/2 tsp Baking powder
  • 3 Large eggs
  • 1 Lemon, zested and juiced
  • 1/2 tsp Vanilla extract
  • 1 cup Cocoa nibs (or just use chocolate chips if you prefer)
  • 1/4 tsp + 1 pinch Ground cinnamon
  1. Pre-heat oven to 375F and line a baking sheet with parchment paper

  2. Place all ingredients except the cocoa nibs in a large bowl and mix with either a wooden spoon, or using a hand mixer, blend until dough comes together

  3. Add in the cocoa nibs and mix until combined

  4. Shape into a loaf and score into 1/2 inch thick slices (or as many slices as you prefer)

  5. Bake for 30 minutes until starting to get lightly golden brown

  6. Slice the biscotti and place each slice back on the baking sheet

  7. Sprinkle cinnamon and sugar on top and bake for another 10 minutes until crispy and golden brown