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These are the Best Yeast Doughnuts. Period! (Dairy-Free)

Breads & Doughs, Hanukkah, Holidays, Recipes /

The Only Yeast Donuts Recipe You'll Ever Need {Dairy-free}

I have been testing yeast doughnuts recipes since 2010. During that time, I have wasted hundreds of pounds of flour (no kidding!) searching for the best, fluffy doughnuts ever eaten, without the load of dairy products. It can take time to find a doughnut you love, and when you do, they will most likely be amazing when fresh, but not so good the next morning… except for these ones!

These doughnuts are a must during Hanukkah, and although they are a labor of love, your family and guests won’t be disappointed, in fact, they might beg for more, because these doughnuts are airy and fluffy even when baked!, and they pass the “next morning” test – reheated in the oven at 300F for about 3-5 minutes, and they were as good as new (hey, you don’t even have to reheat if you leave them at room temperature! In short, these are a dream come true!

And, well, as much as I want to tell you that I did all the”figuring out” by myself, the truth is, a very talented baker that I’ve followed on instagram for some years now, kindly shared her recipe with me, and to that I made adjustments. If you love baking, and want to learn more recipes and tips, you should check her page on instagram.

All the nitty gritty of this doughnut is detailed in the recipe notes below. As I said, these are a labor of love, but so worthy. If after all the details you still have questions, please, don’t hesitate to ask; send me an email or DM on instagram or use the contact form here. 

These are the Best Yeast Doughnuts. Period! (Dairy-Free)

Print Recipe Pin Recipe
Course Dessert

Equipment

  • Hand Mixer with dough hook or Stand Mixer

Ingredients
  

  • 1 Kg All Purpose flou
  • 250 gr Bread flour
  • 100 gr White Sugar
  • 20 gr Rapid Rise Yeast* (also called "instant") see Notes below
  • 210 ml Eggs
  • 515 ml Lukewarm Water
  • 100 ml Vegetable Oil (or other neutral oil)
  • 30 ml 30 ml Vanilla extract, butter emulsion or other preferred flavoring
  • 3 gr 3 gr Vanilla Sugar* omit if using vanilla extract
  • 2 gr Salt

Speculoos Donuts

  • 720 gr Speculoos cookie spread
  • 200 gr Speculoos cookies

Chocolate Filling

  • 200 gr Semi-Sweet Chocolate chunks
  • 250 gr Plant-based milk
  • 50 ml Vegan Whipping cream

Glazed Chocolate Donuts

  • 150 gr Confectioner's sugar
  • 30 gr Cocoa Powder
  • 30 ml Prepared instant coffee (or you can use plant-based milk or water instead)
  • 1 tsp Vanilla extract

Instructions
 

  • Cut out squares of baking paper and set aside.
  • In the bowl of your stand mixer, mix the dry ingredients.
  • Add wet ingredients to the mixer and start mixing on low, then medium speed10-12 minutes. (If using hand mixer with hook attachment, make sure you stop the mixer for a minute after a few minutes, to avoid overheating).
  • Transfer the dough to a lightly floured surface. Weight portions of 60 gr for traditional size donuts or 30 gr for 2-bites size donuts.
  • Place the donut over a baking sheet, each donut over a piece of a square of baking paper. Cover the donuts with a towel and set aside.
  • Let the donuts rise at room temperature for about 1 hour, or until doubled in size.
  • About 20 minutes before frying, start preheating your vegetable oil.
  • Place the donuts with baking paper in the hot oil and fry for 2-3 minutes on each side. Once golden brown, remove from the oil and place over a wire rack to drain excess oil.

For the Sugar Donuts

  • Place the donuts in a bowl of sugar while they are still warm.
  • Carefully remove the excess sugar before serving.

For Cookie Butter / Speculoos Donuts

  • Place soften cookie butter in a piping bag with a round tip
  • Make a incision on one side of the donut with a pairing knife, then place the piping tip inside the incision and fill the donut
  • Spread or pipe some cookie butter on top of each donut, and top with pieces of Speculoos cookies.

Chocolate Filling

  • Simmer the milk of choice, and pour the hot milk over the chopped semi-sweet chocolate. Set aside for a few minutes, until the chocolate starts to melt.
  • Mix the milk and chocolate very well with a whisk, until everything is well incorporated, the ganache is glossy and no chocolate chunk remains.
  • Cover the ganache with plastic wrap on contact and set aside until the ganache is semi-firm and spoonable.
  • Mix the ganache with the whipping cream. Place the whipped ganache inside a piping bag with a round tip. Set aside.
  • Make a incision on one side of the donut with a pairing knife, then place the piping tip inside the incision and fill the donut with the whipped ganache.
  • Glaze (recipe follows) and set aside for a few minutes, for the glaze to set.

Chocolate Glaze

  • Mix together sugar and cocoa powder with a whisk to break any lumps.
  • Slowly pour in the coffee or milk of choice, to make a paste.
  • Continue mixing, adding coffee or milk, a little at a time if necessary, until you have a pourable consistency.

Notes

On the ingredients:
THE YEAST:
If you are using "dry yeast" instead of "rapid rise or instant yeast", use double the amount of yeast. 
Instant yeast can be added directly to the dry ingredients, but if you are using dry yeast, you need to bloom (activate) it first. Sprinkle the yeast over the lukewarm water listed on the recipe, mix well with a fork and set aside for a few minutes until foamy. Then, the yeast if ready to use. 
VANILLA SUGAR:
If you don’t have vanilla sugar you can make your own just scrape out the seeds of one vanilla pod and mix with 1 cup of sugar. Place this into a airtight container together with the vanilla pod until ready to use. If you can’t find vanilla sugar or make your own, use 1 tsp of vanilla extract in its place.

If you are making the dough by hand
In a big bowl, mix your dry ingredients, then make a well in the center and add your mixed wet ingredients. Start working with your hands, mixing the ingredients from the center outwards, until you form a dough. It will be sticky. DON'T be tempted to add more flour to the dough itself. Cover the bowl with plastic wrap and let it rest for about an hour at room temperature, until double in size.
** If you will be making the donuts later, you can place the bowl, covered in plastic wrap in the refrigerator, for a slow fermentation, until ready to use. When ready to use, take the bowl out of the refrigerator and let come to room temperature and double in size before proceeding with next steps. 
Once the dough has doubled in size, push down the dough and transfer to a lightly floured surface, and continue with the next steps. 

If you are baking the doughnuts

Preheat your oven to 180ºC (350ºF) .
Shape the doughnuts and place on a baking sheet with baking paper.
Set the donuts aside until double in size, and bake in a preheated oven for 25-30 minutes.
Storing for future use: 
Shape the doughnuts and place over a baking sheet covered with baking paper or a silicon mat.
Place the baking sheet in the freezer until the donuts are rock hard.
Remove the donuts from the baking sheet and store on in a ziplock bag.
When ready to use, place each donut over a square of baking paper and on a baking sheet to come to room temperature and double in size. Then, fry or bake as stated previously 
Keyword dairy-free, donuts, hanukkah

Have you make these Dairy-Free Yeast Doughnuts yet? Use the tag #kasheribbean to share your pictures on social media and, don’t forget to follow on instagram and pinterest for more recipes and inspiration! Until next time.

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roasted beets salad

Roasted Beets Salad

Passover, Recipes, Salads, Shabbath /

Easy Roasted Beets Salad {Vegan, Gluten-Free}

roasted beets salad

Beets are a root vegetable often overlooked in the produce aisle, but they are actually very nutritious and a versatile addition to any diet. They come in a variety of colors and can be cooked in a variety of ways. Roasting is a popular method of cooking beets, because it brings out their natural sweetness, makes them tender without losing texture and enhances their earthy flavor.

This Roasted Beets Salad combines the sweetness of roasted beets with the warm and earthy flavor of cumin, creating a tasty and nutritious dish that is sure to impress.

Cumin: the perfect complement to Roasted Beets Salad

We complement this Roasted Beets Salad with the addition of cumin, which is known for its distinctive aroma and warm, earthy flavor. 

In order to bring out the cumin flavor is important to lightly heat it up in your skillet for a few seconds and then continue with the recipe. 

How to roast beets

To roast beets, start by washing them really well with a brush. Then, if they are all similar size, you can go ahead and roast them whole, in which case peeling is not necessary. 

Alternatively, you can cut the beets into evenly sized pieces, about 1-inch cubes or wedges, toss in a bowl with a little bit of olive oil and salt, coat them evenly, and spread them out on a baking sheet.

Roast the beets in a preheated oven at 400°F for about 30-40 minutes, or until they are tender and caramelized. You can check for doneness by inserting a fork or knife into the thickest part of the beet – if it slides in easily, the beets are ready.

roasted beets salad

Roasted Beets Salad {Vegan, Gluten-Free}

Print Recipe Pin Recipe
Course Salad, Side Dish

Ingredients
  

  • 400 gr Beets (roasted, cut into cubes)
  • 100 gr White or yellow onions (cut in julienne)
  • 50 gr Fresh parsley chopped
  • 1 Tbsp Extra Virgin Olive Oil
  • 1.5 tsp Cumin powder
  • Salt & Pepper to taste
  • Fresh Parsley, chopped for garnish (optional)

Instructions
 

  • To roast your beets, wrap each one in aluminium foil (cut them in half if they are too big) and roast for about 40 minutes to 1 hour at 200°C (about 400°F) or until they are cooked through. Let cool to room temperature, peel and dice.
  • In a frying pan, add the cumin and heat it up on low for a few seconds to bring out the flavor.
  • To the frying pan, add the olive oil and the onions and cook until they are translucent.
  • Add the beets and the parsley and cook for about 3 minutes.
  • Season with salt and pepper to taste (just a pinch might be enough since the beets are already very flavorful). Mix everything thoroughly.
  • The beets are done. Turn off the heat and garnish with some more chopped fresh parsley.
  • You can serve this salad warm or cold. Enjoy!
Keyword beets, salad, vegan

Have you make this Roasted Beets Salad or any other 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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Sahlab or Sachlav: A Yummy Winter Beverage

Recipes, Shabuoth, Sweet Treats /

Learn how to make Sahlab, Sachlav or Salep,  This interesting hybrid between a beverage and soft pudding/custard, is a middle eastern treat typically prepared in Israel as a winter favorite (I tried this on April this year so you may also find it in certain cafes all year round). This cold weather calls for a hot beverage and this one couldn’t be easier.

Disclosure: Please note this post contains affiliate links, which means at no additional cost to you, we earn a few bucks if you decide to make a purchase through any of those links. We only recommend products that we personally use, support and/or would recommend without an affiliate link. Do not spend any money on these products unless you totally feel you need them for more that one-time use. Thank you so much for your support. For more information visit our Affiliate Disclosures Page.

The concussion of coconut and rosewater flavors present in this beverage makes it so comforting. I have made this recipe before (did I tell you I am a fan of coconut in every form?) with just vanilla extract because i didn’t have the rosewater and it was good, but the rosewater gives it a much better kick and deeper aroma. Talking about aroma, the aroma is so heavenly, so do your best to find the rosewater is not like anything you have tasted before. You won’t be disappointed. Still, if you can’t, don’t worry and use vanilla extract this time. It will be good anyways (this with vanilla flavor reminds me of the coquito without the rum, a puertorican hot beverage typically served for winter)

 

To make Sahlab you just need a handful of ingredients and you will be enjoying this yummy beverage for your breakfast or dinner in no time.



As you can see Sahlab is so easy to do. Have you tried yet? In case you haven’t, we hope you give it a try soon! When you make Sahlab don’t forget to share your pics and tag us as #sisterblissdiary on instagram! Also, you can show us some Pinterest love…
Until next time!

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5 Things Non-Jewish Parents Can Learn from Hanukkah

Hanukkah, Holidays /

Recently, I stumbled upon the following article: 5 Things Jewish Parents can Learn From Christmas, and under normal circumstances I will just finish reading like nothing happened, but an article suggesting I can learn something from Christmas in the days of Hanukkah was huge (I mean, seriously?!). Please, don’t get me wrong, Christmas is OK for Christians, but in a time when there is a great deal of assimilation, when even Jews are forgetting the deep meaning of Hanukkah and most of non-Jews, specially in the USA, believe that Hanukkah is just the equivalent to a “Jewish Christmas”, I wanted to step in.

In its very core, Hanukkah is a fight for the traditions of the Jewish people and a fight against assimilation. This history happened when Jews refused to follow the orders of the King, Anthiocus Epiphanes, of following other customs and assimilate to the greek-syrian traditions. Anthiocus Epiphanes went too far by making an idol to stand in the Jewish Temple and prohibiting  to follow the Torah (Jewish Law) under death threat. It was a time of oppression; but when a man, Matityahu (Mattathias) Maccabee, was called to worship the idol and he refused, and then he killed an officer of the King, an organized rebellion started that eventually fought against King Anthiocus and won, after 4 long years of initial war. This led to the re-dedication of the temple and regaining of some sort of independence (plus, many years of confrontations afterwards).

Apart from the historical details of Hanukkah (also known as “Festival of Lights”), these are 5 things Non-Jews Parents can Learn from it:

1. Integrity

At the time of Anthiocus Epiphanes a lot of people of different faiths and cultures abandoned their traditions in order to follow the King’s rules, even many Jews started to follow the hellenistic ways (yup, this is the ugly side of the Hanukkah history) but then, a man stood up, Mattathias Maccabee, with his family and many others, defenders of their traditions, fought the king, organized a rebellion, won the war and regained the Temple. Hanukkah is also about standing up and give the voice to the ones that don’t have one. It tells the story of those who defended their beliefs and guard their traditions in a time when for doing so, you were consider an enemy of the king. This is what it means to be a person of integrity and act accordingly you believe in.

2. Courage & Perseverance

Recruiting an army to fight the king, educating the people in the ancient traditions, be a motivator of the people and finally go out and face the oppressors didn’t happened overnight. Having a focus, courage and perseverance was key to success. Even after re-dedicating the Temple, the Jewish people had to continue their fight for a long period of time while they were subjected to tortures and mistreatment until they finally reclaimed their rights.

3. Team Work

Fighting for a cause and legacy is not possible alone, you need a team that not just “believe” in it, but that are also willing to put in some work. With a team comes responsibility. As a leader you also need to give some motivational speech. It is not about you anymore, but about what you accomplish along with your team.

4. Have your own identity

As we mentioned earlier, during Anthiocus Kingdom, many people, including many Jews, abandoned their traditions. By doing so they demonstrated how insignificant the meaning of the traditions were for them and soon they forgot who they were. They just wanted to be as everybody else to the point of changing their appearance to please others. Not all foreign traditions and customs threatens our own traditions, but it is important to recognize that traditions constitute an important part of us, as individuals, and is the base for our ethic, principles and role model examples. By minimizing their meaning or importance, eventually the own sense of being will suffer and you may end up to be just more of the same.

5. Give Thanks

Noup, not talking about the turkey dinner here, Hanukkah history also teach us to give thanks. Judah Maccabee had many victories and he could thought like: “you know what? I am the smarter and strongest guy in town”, but instead, he took the time to thanks God for his achievements, believing that is God who gave him the strength to accomplish his goals. Maybe today, because we don’t have to fight for your freedom, we often forget to give thanks. We are alive. We have a lot of things to be thankful for.

Hanukkah is a history of survival, a fight for freedom, a fight against oppression. Hanukkah is the meditation about your own traditions and defining yourself as an individual within a dominant culture that may not just differ from your own but that may even want to drown you. In such times, be a person of integrity, have perseverance, work as a team, have your own identity and when you have succeeded, don’t forget to give thanks.

Hanukkah lesimhá!,

Hannah

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Sufganyoth Feast: Sweet & Savory Doughnuts Recipes to Light Up your Hanukkah Celebration

Breads & Doughs, Hanukkah, Holidays, Sweet Treats /

Hanukkah is around the corner and one of the signature preparations for Hanukkah is sufganyah, or filled donut. The popular version of sufganyoth are filled with jelly but, of course, you can light up your Hanukkah celebration with these bold and super yummy sweet & savory doughnuts recipes from the blogosphere! (Who says you cannot eat savory donuts for Hanukkah, btw?!)

Yummy sweet & savory doughnuts

1. Lamb Mushrooms Suganyoth with Pistachio Tahini

2. Chopped Liver Mousse and Manischewitz Glaze

3. Swiss Chard and Raisins (Dairy)

4. Goat Cheese, Honey and Thyme (Recipe in hebrew) (Dairy)

5. Herbs & Cheese (Dairy)

6. Biscoff (Cookie Buter) (Dairy)

Disclosure: Please note this post contains affiliate links, which means at no additional cost to you, we earn a few bucks if you decide to make a purchase through any of those links. We only recommend products that we personally use, support and/or would recommend without an affiliate link. Do not spend any money on these products unless you totally feel you need them for more that one-time use. Thank you so much for your support. For more information visit our Affiliate Disclosures Page.

7. Peanut Butter and Jelly (Dairy)

8. Pistachio Pesto (Vegan)

9. Peanut Butter & Jelly (Vegan)

10. Nutella (Vegan)

11. Boston Cream (Vegan)

12. Stout-Chocolate (Vegan)

Aren’t these sweet & savory doughnuts delicious? We are babbling over here and we are sure you are too ? Tell us, which one is your favorite? Do you have a bold sufganyoth flavor? Let us know in the comment section below and don’t forget to follow on instagram & pinterest for more easy recipes and inspiration!

Until next time!

Sufganyoth Feast: Sweet & Savory Doughnuts Recipes to Light Up your Hanukkah Celebration Read More »

Warm Barley, Chickpeas & Roasted Beets Salad 

Recipes, Salads, Sukkoth /

Last shabbath I was in a hurry and wanted to prepare a salad that would be satisfying, yummy and shabbath friendly (aka. holiday worth); plus, needed to be something different to the salads I make over and over again. I opened my fridge and grabbed what I felt would go well together and the result was this Barley, Chickpeas & Roasted Beets Salad. Perfect as a side dish, or by itself as lunch or dinner.

This Barley, Chickpeas & Roasted Beets Salad is perfect in every way: is hearty, full of flavor, satisfying, full of nutrients and so fresh.

In this salad I used roasted beets that I had ready on the fridge. This gave a hint of flavor quite unexpected. Honestly, this combo wasn’t like anything I’ve tasted before. So delicious.

For roasting the beets you just need to wrap them in aluminum foil (you can technically just put them without peeling in he hot oven) and roast in the preheated oven at 475°F for about 40 minutes (the time will depend on the size of the beets. You can cut them in half to reduce the time). They are ready when they are fork tender with a little bite in the center (don’t overcook. Remember they will continue to cook while they are cooling down). Get them out of the oven and let cool down until they are easy to handle. Peel the skin off and cut in the desired shape. I used a parisienne scoop of melon ball to cut mine.

On the other side, we have the barley, the humble ingredient that makes this salad so satisfying. I covered the barley with water and boiled for about 30 minutes on medium high (or until they are al dente). This would be a perfect occassion to use leftover barley if it happens that you have some in the fridge.

Let’s jump to the recipe:

 

I honestly didn’t expect this quick mix and match of veggies, chickpeas and barley taste so good but now that it showed how good it is I will probably be making this salad more frequently, not just on shabbath.

Do you also love salads in winter? What are your favorite ingredients to mix and match for  salad perfection? Lets us know in the comment section below, Instagram or Pinterest! and don’t forget to tag us #sisterblissdiary on Instagram when you make this delicious hearty salad.

Until next time!

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How to Make Tabouleh {Parsley & Bulgur Salad}

Recipes, Salads, Shabbath, Sukkoth /

Despite the cold weather and my love for soup, on Wednesday I was craving something more vivid, crunchy and tangy so I decided to make Tabouleh or Tabuli for lunch instead.

This vegan salad is one of my favorites so far because:

It has a lot of flavor. All that chopped parsley just take this salad to the next level.

Uses a few ingredients. I LOVE those recipes that take few ingredients I usually have around the house, and I am sure you are the same.

It is very satisfying. Some people may think a salad is just “water” (meaning like you will be hungry five minutes after eating) BUT this is a really satisfying lunch or dinner (or even breakfast! Why not?). So satisfying you won’t worry about food for a long time.

It is extremely easy to make. If you can move your arms and use a knife, you are all set.

Even if you don’t normally like salads, you are going to love this one. This easy and refreshing salad is perfect for those who are trying to incorporate more veggies in their diets. Believe me, you can eat the whole bowl and dont even notice ? plus, you won’t feel guilty at all!

 

 

So easy and good looking, right? This should be enough reason to eat salad everyday.

Tell us, do you also crave salad in winter? Which one is your favorite? Let us know in the comment section below or head over instagram or Pinterest.

Until next time!

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10 Mouth-watering Main Dishes to activate your taste buds next Shabbath {Hint: They are all vegan!}

2 Comments / Holidays, Shabbath /

Shabbath is one of those days I feel running up and down since the minute I open my eyes. But at the same time, it is the most wonderful day! Receiving the Sabbath almost feels like when you go to the forest and get fresh air. You feel relieved; like all the hard work of the week was well worth it and now you can disconnect yourself from the worries and connect to Hashem. Also, it is also a day when I can please my taste buds! 🙃 Oh, yes! It is a great occasion to try new exotic recipes! (Yum!) 😋😬 like these 10 Mouth Watering Main Dishes for your Shabbath Table that are all vegan!! (You’re welcome!) 😃

1. Southern-Style Smoky Meatless Meatloaf

This recipe is so magnificent because it combines the creaminess of chickpeas and black beans and the texture of oats with the characteristic liquid smoke and bbq flavor of southern food. Oh yum!

2. Crispy Chickpeas Cutlets with Mushrooms Gravy

This recipe reminds me so well why I love chickpeas! It is essentially a breaded chickpeas patty, very easy to make and it is also  gluten free. Just double the recipe when you make these. Thank me later 😉

3. Vegan Steak (No Seitan)

A genius recipe for all of those who are vegan and also gluten intolerant. You can watch the video on how to make this vegan steak here

4. Chickpeas Roulade with Spinach & Pinenuts Stuffing

Did you know you can make roulade with chickpeas? If you like chickpeas as much as I do, you’ll love this recipe.

5. Our Ultimate Vegan Meatballs

This recipe has become a staple in my house. They are extremely easy to make and has the perfect texture and umami flavor thanks to the mushrooms and spices. You won’t need meat in your meatballs after trying this one!

6. Sweet Potato & White Bean Chili

White Beans + Sweet potatoes! Can you start to imagine how delicious this is?! It is awesome!

If you don’t have white beans or fava beans don’t worry… Here is another version using chickpeas instead

7. BBQ-Flavored White Beans with Sausage and Spinach

This is like an English breakfast prepared in one pot and all vegan!! 😋 Don’t worry if you don’t find Tofuty or vegan sausages on the supermarket. You can learn how to make your own here

8. Tofu with Balsamic Roasted Veggies

At first, tofu for me was really bland and boring, but what I learned to love about Tofu is that it takes flavors really well, specially if you marinate with balsamic vinegar like in this recipe.

9. Vegan Shepherd’s Pie

This Shepherd’s pie is the best that I’ve tried so far! Period.

10. Greek Style Vegan Roast “Lamb”

And, finally, one recipe with the king of ingredients when talking about vegan protein, wheat gluten. I haven’t tried this recipe yet but I’ll leave it here for the record. It looks totally yummy and I am convinced it taste amazing with that combo of tahini and miso.

And…this is it! Awesome, right?!

Hope you enjoyed these 10 Mouth Watering Main Dishes and try a couple next shabbath (or for any occasion really!)

Which one are you trying first? (Hard to pick one? We are sure of it!) Let us know in the comments section below or head over Instagram and Pinterest and let us know right there. We love to hear from you! 

Have a nice day and week ahead! 

Until next time! 

10 Mouth-watering Main Dishes to activate your taste buds next Shabbath {Hint: They are all vegan!} Read More »

Apple Peel Chutney & Apple Crisp Cake {Stop Food Waste!}

Recipes, Rosh HaShanah, Sweet Treats /

 

A few days ago, I had the pleasure to cook a wonderful Rosh haShanah Dinner alongside my beautiful friend Shifrah. Together we prepared a simple yet delicious Vegan Dinner (well, almost vegan because we used honey!) and as I was prepping the ingredients for an apple crisp. I was left with a ton of apple peels so I said to myself: “how can I use this?” I figured I’d make and Apple Peel and Mint Chutney.

 

The food waste issue…

 

Maybe you are wondering ”why?”. Why to save trims or peels from fruits and veggies? Why even bother about making a cake with a fraction of apple crumble?

Well, 30% to 40% of all the food is wasted in the United States only! (that was 133 Billions Pounds equivalent to $161 Billion dollars worth of food in 2010 and 100 Billions in Europe in 2014). Last time I checked 1/3 of the world food production goes to waste and, on average, families in the USA throw away 25% of the foods they buy. That is simply insane!

 

Precious food that:
– Could have helped feed families in need.
– Could have being used to give you more for the money you already spent by, for example, using peels and veggies scraps, or repurposing leftovers.
– The resources used to put all that food to waste globally, could be use to end, or at least alleviate, world’s hunger problems.
– Resources used to waste that insane amount of food could be used to help the planet not endanger it.

 

When all the cooking madness finished in my kitchen, I process the apple peel into tiny pieces, added sugar, spices, mint and voilá! This “chutney” made a nice addition to our breakfast oatmeal, toasts, and crackers, for a couple of weeks. If you are left with more that you can eat, store in a glass jar and give away to your family and friends. It would certainly make a nice holiday gift. Win win!

 

 

 

Super simple, right?

Let’s look at some other ways you can reduce food waste?

1. Don’t buy so much food in the first place

Certainly, many people buy too much; more than they can eat in a reasonable amount of time, sometimes as a result of  the “it-was-on-special-offer” syndrome. Buying less means you will take advantage of everything you buy before it goes to waste, and before you go and buy the same foods. You also will be showing some love to your pockets because wasting about 25% of your grocery budget is not funny.

2. Find ways to reuse the leftovers in your fridge

Instead of eating based on the “mood of the day”, check what you have in your fridge at least once a week, and build your meals of that day based on that (in my house that day is sunday, when we repurpose shabbath leftovers). After checking your fridge and realizing how much food you waste you will definitely be more mindful about the quantities you’ll buy next time, and you’ll learn more about it in the way.  After a while, you might start having fun with the process and discover new ways of eating your leftovers.

After Rosh haShanah dinner, we had leftover apple crumble and the “crumble” was not crunchy anymore, so I was going to repurpose it, no question about it! I mixed the apple crumble with a few ingredients and I got a nice, perfectly sweet cake, which I served as snack and nobody noticed it was made from leftover apple crumble!

 

To make this LEFTOVER APPLE CRISP CAKE you’ll need:

 

The leftover: 350grs of apple crisp (including homemade apple filling and the crumble (made with oats, sunflower and pumpkin seeds, and almond flour)
50 gr sugar (the apple crisp is already sweet)
3 Eggs, separated
125 gr self rising flour
Splash of vanilla extract (optional)
A pinch of salt.

For this recipe I used a 6″ round cake pan, with detachable bottom, covered with baking paper.

To make the cake, I started by whipping up my egg whites, adding your sugar little by little as I whip, until I got soft peaks.
Then, to this I added the egg yolks, and keep beating for a couple more minutes until the ribbon stage (this is where the mixture is a pale yellow color and thick).

At this point, I added the flour, a third at a time, sifting it over the egg mixture, and mixing it with a folding motion with a rubber spatula. Finally, mixed in the leftover Apple Crisp, poured the batter into the prepared pan and baked at 350ºF (180ºC) for 25-30 minutes.

If you are using this recipe as a reference for other fruits leftovers, keep in mind that it may take more or less time in the oven.  A good rule of thumb is check your cake with a toothpick inserted in the center after 25 minutes. If it is done, your toothpick will come out clean, and your cake should at least have some color on top and spring back when touched.

Take the cake out of the pan immediately and let cool completely in a wire rack before serving.

 

 

This simple cake was delicious and spongy, and not too sweet, so perfect for breakfast. The oatmeal, seeds and ground almonds of the crumble also gave a nice texture to this humble cake. I certainly loved the result and I hope you try it too!

3. Give away

If you have some foods you know you won’t eat (it happens!!) just give it away to your friends and family, or even random people. There are so many people in need, no matter the country where you live in.

One way you can do this is by cooking a meal with those ingredients and give it to the homeless. You can also, look for food sharing websites or Stop Food Waste initiatives on Facebook groups. They are plenty.

Hopefully now you see some ways for you to save money, take advantage of what you buy, waste less, help people in need and take care of the planet. It is important that we open our eyes about how much we waste in order to stop this madness, and our kitchens is a good place to start.

As we still have other big holidays coming; we can be more mindful this time and practice all we’ve learned. No excuse!

 

We have a dedicated Pinterest Board to collect all the excellent ideas and resources out there about food waste. If you want to be over there pining, just let us know by sending us an email to kasheribbean@gmail.com and we will add you as soon as possible.

Do you have other ideas about how to stop food waste? Let us know in the comment section below, pinterest or instagram!

Tizkú leshanim rabboth!

Apple Peel Chutney & Apple Crisp Cake {Stop Food Waste!} Read More »