Tag: pumpkin

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!

Gluten-Free Pumpkin Cornbread

As promised, here’s a new recipe to add to your Thanksgiving collection! What better way to ring in a Thanksgiving feast then pulling out a cast iron pan to make my (gluten-free) Pumpkin Cornbread! And it just feels so right to marry these two together. Just a disclaimer here, I didn’t end up using a full can of pumpkin puree because it made the cornbread a bit dense. But if you like that or you don’t want to save the excess pumpkin in your fridge, by all means, go for it.

And since usually when we all look up recipes online, we skip the text and scroll right to the recipe, so here ya go! Keeping this short and sweet, because well, pumpkin cornbread doesn’t need all the extra fanfare. We all know it’s delish. Just add some honey (or honey butter) on top, and it’s autumn perfection.

Enjoy!

Check out some other MYV Thanksgiving recipes here! And one of my personal favorites…

Ginger Lime Cranberry Sauce

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Gluten-Free Pumpkin Cornbread
Prep Time
10 mins
Cook Time
35 mins
 
Course: Side
Servings: 8 servings
Author: Rachel Katzman
Ingredients
  • 1 1/2 cups Cornmeal
  • 1 cup Almond Flour
  • 1 tbsp Baking Powder
  • 3/4 tsp Sea Salt
  • Dash of Cinnamon I didn't measure here, I just sprinkled some in! You could also add in some ginger too for a kick!
  • 1 cup Pumpkin Puree Not pumpkin pie filling
  • 1 cup Almond Milk
  • 1/3 cup Oil I used Avocado oil for its neutral flavor but you can also use olive oil or (refined) coconut oil. The refined coconut oil tastes less "coconutty". Or you could use butter if you're making this dairy
  • 1/3 cup Honey
  • 2 Eggs
Instructions

  1. Pre-heat the oven to 350F.

  2. In a large bowl, mix all of of the dry ingredients together

  3. In a separate large bowl, mix the wet ingredients together

  4. Add the dry ingredients into the bowl with the wet ingredients and make sure not to overmix

  5. Lightly grease a cast iron pan and pour in the batter and smooth around the pan using your hands or the back of a spoon

  6. Bake for 30-35 minutes

  7. Cut into slices and drizzle with honey if desired. I like it best served warm, especially because the honey sinks into the cornbread, YUM! Or, if you're making this dairy, you could mix a little softened butter with honey and add a pat of honey butter to the top of your slice!

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

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

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Gingerbread Pumpkin Pie Hamantashen
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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

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!

a Rafflecopter giveaway

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Pumpkin Spice Latke Recipe

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Pumpkin Spice Latkes
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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!

Curried Pumpkin Bisque

It’s official.  The temperature is dropping and the leaves are slowly turning their bright orange – but how do you know fall is REALLY here?  Well, of course, the aroma of pumpkin spice lattes filling the air like a thick cloud! Pumpkin spice lovers, rejoice!

And as we prepare for the festival of Sukkot that starts this evening, so what a perfect way to bring in the official first few days of fall with…you guessed it – PUMPKIN!  I know you may be rolling your eyes thinking “ugh, another pumpkin recipe?  Really?”  But this one is just slightly different.  Think of sweet and creamy pumpkin with a touch of heat and warm aromatic spices.  This is not your typical overly-sweetened pumpkin pie or pumpkin latte.  No, this is pumpkin kicked up a notch!

When I was in college, I became a little obsessed with making soups.  So much so that my roommate bought me a soup-only cookbook!  I think with the craziness of being a full-time college student and working jobs and internships that forced me to make easy dishes that I could make in huge batches and freeze for later.  I loved being able to make this in advance and have friends over for Shabbat dinner, serving up giant bowls of soup like this one, or my Mexican Tortilla Soup (that one was a bit hit).  And even better, anything that you can make in just one pot is always a win in my book.  And this soup would be great if you froze it to serve later.

Quick Tip

Here’s a quick freezer tip:  Add the soup in a plastic zip top bag and lay it flat in the freezer (labeled with the content and date, of course) – it makes it easier to store, versus a bulky container!

Fun fact!  Did you know that about 10 years ago, I started writing a cookbook?  Of course it was titled “Risky Veggie” but I decided to turn it into a blog (well, now technically it morphed into TWO blogs of course), but this soup is one of the recipes from that project – granted it’s been tweaked just slightly over the years.  And thank you to my very talented sister Avi, for taking this photo! Maybe one day I’ll get start up again on that cookbook… but in the meantime, here at Meat Your Vegetables, we’d like to wish everyone a chag sameach and Happy Sukkot!

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Curried Pumpkin Bisque
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. cumin seeds
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 1/4 tsp. salt Add more, to taste
  • 1/4 tsp. white pepper
  • 1 15 oz. can of pumpkin puree NOT pumpkin pie filling
  • 1/4 cup light brown sugar, or coconut sugar Feel free to use any other sugar substitute, like "Swerve" or Stevia
  • 1/4 tsp. ginger
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. allspice
  • 1/4 tsp. cayenne pepper Add more/less depending on how spicy you like it. Make sure to taste as you go along and adjust seasoning to how you like it!
  • 1/2 tsp. curry powder
  • 1/2 cup non-dairy milk (almond, coconut cream, cashew, oat) If making this dairy, feel free to add heavy cream instead
  • 1/2 cup vegetable stock Use store-bought or homemade - whatever you have on hand!
  • 2 tbsp. lemon juice For some brightness
  • 1/4 cup chives, minced (optional) For garnish. Or, you can use popcorn!
Instructions

  1. Heat the olive oil in a large soup pot over medium heat.

  2. Add the cumin seeds and toast for 1 minute, making sure not to burn.

  3. Add the onion, garlic and saute for 2-3 minutes.

  4. Add the ginger, cinnamon, cloves, allspice, cayenne, curry powder, salt and pepper, and toast the spices for another 2 minutes.

  5. Add the pumpkin puree, vegetable stock (or you can use chicken stock, if you're making this for a fleishig meal), and light brown sugar . Taste the soup and adjust seasonings if needed.

  6. Simmer the soup for 45 minutes on low-medium until all of the flavors meld together.

  7. Using a handheld immersion blender, blend the soup until smooth.  If you don't have an immersion blender, you can ladle the soup into a few batches into your blender - make sure not to fill your blender to the top, as you want some heat to escape.  

  8. Pour the soup back in the pot (if using a blender), and add the non-dairy milk (or heavy cream, if making a milchig meal) and lemon juice. 

  9. Ladle into bowls and garnish with freshly snipped chives, or sprinkle with parve popcorn!

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