March 2018

Top 10 Pesach-Friendly Desserts {Easy & Budget-Friendly}

If you are still wondering what desserts to put on the table during Pesah, you don’t have to wonder any longer. In today’s post we share our Top 10 Passover Friendly Desserts from the blogosphere.

If you haven’t done already, check out the Full 5 Menus to cover your Passover Needs, 10 Matzot-Free Breakfasts Ideas to enjoy during Pesah and all year round and the High Holidays Series Part 1: Menu Planning and Meal Prepping (with 3-days downloadable timeline).

Here we go!

1. Pear & Almond Clafoutis

This easy clafoutis should be a classic for Pesach, and you can follow the same steps to make it with virtually any fruit to suit the occasion.

2. Chocolate Mousse {VEGAN}

Any day, any occasion is excellent for a decadent and creamy Chocolate mousse, don’t you agree? And, specially if you are talking about vegan chocolate mousse! Oh, Yum!

3. Cherry Crumble {VEGAN}

This Cherry Crumble uses hazelnut meal, but if you can’t find it you can make it yourself by grinding the nuts or you can substitute with almond meal.

4. Tahini Brownies

Tahini + Chocolate is one of those weird but “oh-so-delicious” combos you need to try as soon as possible. Comes in form of brownie? Even better!

5. Roasted Pears with Cream {VEGAN}

I love everything about this dessert. Simple, flavorful and elegant.

6. Magic Cookie Bars {VEGAN}

These look glorious! Need an incentive to make these cookie bars? The recipe comes with a little video for you visual learners 😀

7. Crème Caramel

Creamy + Easy + Luscious = perfect dessert.

8. Cookie Dough Bites {VEGAN}

Aren’t these babies gorgeous? 🙂 They are also extremely easy to make and they cannot just satisfy your sweet tooth but also beautify your table.


9. Vanilla Custard Cake {VEGAN}

OMG! I am salivating just by looking gat this picture. Don’t let the decadent look intimidate you. This decadent cake uses a 2-ingredients crust and 9-ingredients total.

10. Berry Cheesecake Bars {VEGAN}

Of course, we couldn’t ignore this Berry Cheesecake. It’s vegan, it is easy and it is no-bake. This gems will close with a flourish any gatherings. Guaranteed!

Which one is your favorite?
We really hope you found some inspiration and  a few (if not all) treats for your very own gatherings during Pesach. Don’t forget to share with your friends and follow us on instagram and pinterest for more budget friendly kasher recipes for the busy cook.

Until Next time!


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Moroccan Carrot Salad

Moroccan Carrot Salad with a Twist

There are a few things I always include in my Shabbath and Holidays’ table and that’s it Moroccan Carrot Salad, a popular refreshing simple dish from the Morrocan cuisine, featuring carrots, a variety of spiced and fresh parsley. 
This time I went for the julienne cut to add some visual interest to this humble salad, and also used some spinach stalks that were sitting in the fridge, to avoid throwing them . Feel free to use sliced carrots if you prefer, and use only parsley for a more simple yet delicious side dish. 

Carrots are root vegetables that belong to the Apiaceae family, widely known for their vibrant color, sweetness and earthy flavor. Carrots are not only a versatile ingredient, but are also packed with nutrients like antioxidants, vitamin C, potassium, and dietary fiber, and known to be an excellent source of beta-carotene, which once converted into vitamin A in the body helps maintain good vision, promotes healthy skin, and supports the immune system

Always wash and scrub carrots thoroughly to remove any dirt or residues before using. If you buy organic, you can always save the skin, chop it up and add to soups, stews or sauté and sprinkle over rice or salads. Although orange carrots are the most common, you can also find it in other colors as well. Try them on for a kick of flavor and color. Now, let’s get cooking Moroccan Carrot Salad.

Moroccan Carrot Salad

Course Dinner, Salad, Side Dish
Cuisine Middle East, moroccan


  • 2 Tbsp Extra Virgin Olive oil
  • 1 Garlic clove, Crushed {or 1 tsp. Garlic powder}
  • 1 tsp Paprika
  • 400 gr Carrots, cut into julienne
  • ½  tsp Ground cumin
  • ¼ cup Fresh pasrley, finely chopped {Can use fresh cilantro instead}
  • Freshly squeezed lemon juice {add to taste}
  • Salt and Pepper {add to taste}


  • Start by preheating your pan on low heat.
  • Add your oil, chopped garlic, cumin and paprika, and cook for a few minutes until the garlic and paprika are fragrant.
  • Add the carrots, about 1 teaspoon of salt, and pepper to taste and let this cook with the lid on for about 5 to 7 minutes or until your carrots are al dente (meaning that they still have a little crunch on the center. Turn off the heat.
  • Add parsley and lemon juice and adjust the salt and pepper if necessary.
  • Mix everything well and let it cool to room temperature before storing in the fridge.


Do you have fresh spinach in the fridge that need some love? Add them also to this recipe to avoid food waste. 
Keyword carrot salad, moroccan salad

Have you make this Moroccan Carrot Salad or any other recipe from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!


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Dairy-Free Flan with Coconut Milk

Extra Creamy Dairy-Free Creme Caramel {Passover-friendly}

Extra Creamy Dairy-Free Creme Caramel {Kosher for Passover}

If you dream of making a super creamy dessert for your next gathering or holiday, today is your lucky day because I am sharing with you my recipe for an Extra Creamy Dairy-Free Creme Caramel (also known as “Flan”). Creme Caramel is naturally Gluten Free so, it is also perfect dessert for Pesach too. 

Another bonus of making flan is that is literally one of the easiest desserts on the planet, and it is made with very simple ingredients you probably have at home right now: coconut milk, eggs, milk, sugar and some flavoring. Vanilla is traditionally used, but rum extract or emulsion also adds a nice touch. 

Need more Pesach inspiraion and recipes? Check out other Pesach-friendly recipes from the blog over here and our Pesach Ingredients Swap List right here!

Another thing that I love about Creme Caramel is that it is a very forgiving dessert. If you are looking to reduce the sugar, you can cut in half the amouts for the caramel and the custard. At this time I haven’t yet tried with sugar substitutes, but the ones that are a cup-for-cup replacement for sugar should work with no problem. 


Thanks to the viscosity of the evaporated and condensed milk used in traditional Creme Caramel, the end result tends to be very silky and creamy. To make up for this,
I added 10 grams of cornstarch. Cornstarch is a thickening agent that can set about 4 times its weight. With this little addition of cornstarch we balance the creaminess of the custard, making it less “eggy” (which can be an issue when working with plant based milks). 

If you don’t eat kitniot during Pesach, you are welcome to leave the cornstarch out. You will still end up with flan, but since the cornstarch helps the custard set firmly and faster, I’d recommend you add and extra egg, and bake for a little longer, let’s say an extra 10-15 minutes if doing so.

A very important step when making creme caramel, is to bake it on a bain marie, which helps with even distribution of heat, and with the slow cooking of the egg, which in return gives you a more silky creamy custard. 

Dairy-Free Flan with Coconut Milk

A common mistake when making flan, is to overcook the custard. Don’t do it! But how do you know the custard is ready?? Wiggle the pan or ramekins. When the edges are set and the center jiggles a little, then is ready. The heat from the pan is hot enough to continue cooking the center of the flan, even when taken out of the oven. Once done, remove the creme caramel from the oven, and cool to room temperature completely before storing in the fridge overnight. 

If you are impatient, you can refrigerate for 4 hours before serving, but beware, chilling these babies overnight does make a difference in the texture of the final product (more creaminess, anyone?!) and also intensifies flavor. My recommendation for you is to plan ahead, and make this the day before serving. 


Dairy-Free Creme Caramel with Coconut Milk
Dairy-Free Flan with Coconut Milk

Extra Creamy Dairy Free Creme Caramel

Prep Time 10 minutes
Cook Time 1 hour
Rest time 12 hours
Course Dessert
Cuisine Dominican Republic


For the Caramel:

  • 30 gr Water
  • 100 gr Granulated Sugar 

For the Creme Caramel:

  • 800 gr Full Fat Coconut milk
  • 300 gr Eggs
  • 100 gr Granulated Sugar 
  • 10 gr Corn Starch
  • 1/2 Tbsp Vanilla Extract You can also use Rum Extract. If using emulsion of any kind, add 1/2 teaspoon.
  • 1/4 tsp Salt 


  • Preheat your oven to 180°C (350°F)

For the caramel:

  • Combine water and sugar and melt over medium heat until it gets a deep amber color.
  • Take the caramel off the heat and coat with it 6 ramekins or 1 - 9" (inches) round cake pan.
  • Set aside to cool down and harden, before adding the custard.

For the Creme Caramel:

  • In a bowl, mix corn starch and 2-3 Tablespoons of coconut milk and mix well.
  • In bowl, mix all of the ingredients for the custard, including the previous mix of corn starch+coconut milk.
  • Pass the custard mixture through a fine sieve to discard any egg residue.
  • Equally divide the mixture into the ramekins or the 9 inches baking pan.
  • Fit the custard ramekins or cake pan into a bigger ovenproof dish (like Pyrex, a roasting pan, etc).
  • Place the ramekins or baking pan in the oven, and then carefully pour water into the bigger baking dish. The water should be 1½ to 2 inches deep.
  • When using ramekins, bake for 30-35 minutes. If using a 9 inches baking pan, bake for 60 minutes or until edges are firm but the center still jiggles a little.
  • Once ready, take out of the oven, and let it cool down completely before placing in the refrigerator for at least 4 hours; but preferably (and recommended) overnight.
  • When is time to serve, run a knife around the edge of the creme caramel and invert it into a bigger dish, preferably with slightly tall sides. The creme caramel will drop and you can see some caramel sauce flowing. Cut into slices and serve.


  • You can easily increase or decrease this recipe to fit your needs.
  • If you ever find yourself with leftover raw custard mixture, store it in an air-tight container and freeze. When ready to use, thaw completely, whisk really well or mix with a blender, just to make sure everything is well combined, pass through a sieve and then pour into the prepared ramekins or baking pan and bake.
Keyword custard, dairy-free, desserts, sweet treats

Have you made this Dairy-Free Creme Caramel already? Use the hashtag #kasheribbean to share with us on social media and, don’t forget to follow on instagram and pinterest for more easy recipes.

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Vegan Mushrooms Spinach Alfredo

I love pasta because it is so versatile and easy to make. You can literally please a crowd with a few ingredients and simple preparation, for the most past it is kids-friendly and also you don’t need to break the bank. Need another reason? Now that Purim is over, the pasta frenzy has started (aka. Pesah is around the corner!), so this nice easy recipe is all you need to cook that bit of pasta hidden in your pantry in time for Pesah.  Take note on the simply luscious Vegan Mushrooms Spinach Alfredo before Pesah cleaning drives you nuts.

There are a few staple pasta dishes I do at home, mainly because it is just easier to make family members eat what they already know, and within that repertoire I have pasta with dairy-free cream and smoked salmon, that hubby certainly love but, I had some reasons to twist things for this occasion (first, I am trying to incorporate more vegan food into our meals. Second, I had a whole bunch of mushrooms sitting on the fridge and third, I was having a lazy day; enough reason right here, lol…

… And, well, we all agree that sometimes you just need that creamy luscious bowl of pasta no matter what it brings, right? lol so, I added the mushrooms while I crossed my fingers and prayed hubby will like it… oh, oh! 😛

No Cream? No Problem!

For this pasta I used Alpro Cuisine Soy Cream but if you can’t find dairy-free cream you can substitute with some dairy-free bechamel. You can easily make the bechamel as follows: Heat 2 Tbsp of olive oil over low heat, add 2 Tbsp of All Purpose flour and cook the flour for 1 to 2 minutes, stirring constantly so the flour doesn’t burn, until it has a nutty smell. Still stirring, pour 2-3 cups of soy milk and stir vigorously until the sauce has the desired consistency.

Stirring it is very important because this will prevent your sauce from getting all clumpy but, if for some reason you were distracted and your sauce ended up with clumps, you can strain through a fine sieve once it is finished.  Season with salt, pepper and a pinch of nutmeg and it will be ready to go!

That’s it! Vegan Mushrooms Spinach Alfredo! Mega easy right? And not just easy but very flavorful thanks to the umami of the mushrooms. This Vegan Mushrooms Spinach Alfredo proved to be the real deal that day! And, my 3yo, who doesn’t normally eat mushrooms, liked it and asked for more 😀

Have you tried Vegan Mushrooms Spinach Alfredo yet? What are you waiting for?! If you love this recipe don’t forget to share with your friends and family and, of course, head to instagram and pinterest to say hi! We always love to hear from you!

Until next time!

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