Cucumber Salad {Vegan, GF}

Easy and refreshing Cucumber Salad; perfect for these sunny days!

Easier Salad Ever

Growing up when I heard or thought about the word “salad” in my mind I always saw a bowl full of variety of vegetables. Maybe that is the reason way I used to think salads were kind of “complicated”. That was until I met my husband.

We were recently married and for our first Shabbath dinner I made a boring salad of lettuce, tomatoes and cucumber (up to that point that would be “a green salad” for me). Next Shabbath, he made the salads and this was one of them. I couldn’t believe such a yummy salad can be made with just 5 ingredients!

He also made Moroccan Carrot Salad, Creamy Carrot Salad, Tomato Salad, Beets Salad and others. I couldn’t believe my eyes! So easy to make and you can level up a very simple meal, and fill up your shabbath table with a variety of foods without even notice! I love it!

If you love this recipe, you may be interested in Grilled Eggplant & Avocado Salad & Lemony Potato Salad

How to make Cucumber Salad

For this Cucumber Salad you just need 4 ingredients: cucumber, onions, fresh dill, lemon juice, and salt. Optional you can add extra virgin olive oil.

Even though this recipe won’t take more than 5 minutes to mix up, I personally like to mix onions with the lemon juice, olive oil and salt and rest for like an hour in the fridge, before adding the sliced cucumber. That way the onion is less sharp and a bit softer. I add in the cucumbers and dill right before serving so the cucumbers are crunchy and the dill is fresh, green and beautiful.

You can also mix all ingredients and let them rest altogether in the fridge. The cucumbers soften up a bit, and the dill doesn’t look as green but also have a milder flavor, which some people may prefer.

We usually have the “crispier version” for Shabbath dinner, and the second version for shabbath lunch (because we usually have leftover that has rested overnight on the fridge). Either way is still delicious.

When you make this recipe 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!

Until next time! ?

Classic Hummus with Homemade Tahini {Vegan, GF}

Hey, there lovelies! Today I want to share with you my recipe for classic hummus. Super easy to make, thick and creamy. Will be the perfect match for anything you eat with spread!

Hummus: Simple yet exquisite

Apparently hummus is “the spread” of the century because is everywhere, and of course, there are reasons for that: It is so easy to make, ingredients are easy to find no matter where you live, it is creamy, it is vegan, has no gluten, dairy or added sugars, I mean… if glory has flavor, it will probably be hummus.

When I tried hummus for the first time I was hooked. I loved the creamy, thick and with simple ingredients. I wanted to do it right away, but well, we didn’t have internet back then, and the recipe I found forgot to mention the tahini (sesame paste) so I ended up with chickpeas puree. Still a good, but not hummus.

At that time we didn’t have internet at our fingertips as we do now so I just kept changing my ratios of garlic, oil and lemon hoping that some hummus will came out, but obviously that didn’t work.

I was about to give up on hummus when I was in my college library one day during my free time, which I used to explored every cookbook and culinary art book I could find there, and I saw this eye-catching book with a title I don’t recall. I randomly chose a page and started reading. In a few minutes I read something like this: “Tahini or Tehina, a sesame paste used to make hummus and other middle eastern recipes“, and my eyes lit! I went excited to the supermarket to find this “weird” ingredient, and after a couple of visits I found it!… so crazy expensive for my broken college student pocket so I decided to make my own.

Ingredients & How-to

Tahini (Sesame paste)

This was my first batch of homemade tahini. For this one I used unhulled (whole) sesame seeds which I toasted lightly and then, processed in a blender with some oil (Ratio: 1 cup seeds + 1/4 cup oil). I made hummus with this tahini and it was good. It was a total revelation that I could finally make my own hummus and tahini, but still, the flavor wasn’t right. It was too strong and kind of bitter at the end because of the sesame seeds I used.

After some trial and error I finally made the huge discovery that they are not just the unhulled (whole) sesame seeds, which are very common in DR, but also the hulled version of the sesame seeds that results in a tahini with a lighter flavor and color which is perfect for making classic hummus.

Also, I realized that you don’t really need the extra oil because toasting the seeds will bring out some of the natural oils in them and it will blend smooth with some patience and a good blender. In fact, once your homemade tahini has rested for a few hours, you’ll see the oil separated on top (and now I am thinking, Why I haven’t made sesame oil? Oh, well! lol). If this happens, just mix your tahini well before using.

In case you are freaking out thinking you can’t make your own tahini because you don’t have a Blendtec or Vitamix, freak no more because I made countless tahini batches in a $25 blender for years!, so it is totally possible as long as your blender can process seeds.


When I first started making hummus, I used raw garlic, which is fine, but now I do prefer to use roasted garlic because it has a deeper flavor without the sharpness of the raw garlic, that will bring your classic hummus to a whole new level.

As I explained in the Cauliflower Mash post, making roasted garlic is as easy as charring, in an open low flame, a garlic head.

The Rest of the ingredients

For this recipe you will need some lemon juice to bring the flavors together and add some tanginess. And, you will also need chickpeas brine to process the chickpeas. You can use olive oil instead of the brine (aquafaba) but you can save some calories by adding a little bit of olive oil as garnish instead. Finally, you’ll need some spices and herbs to brighten up your plate when serving. My go-to spices for hummus are cumin and paprika plus parsley for garnish.

I think is worth mentioning that to make this delicious classic hummus you don’t really need to take the skin off the chickpeas. I mean, doing that will literally transform making hummus into a labor intensive task. Just be patient and process until you have achieved the desired consistency and the mixture is smooth.

Have homemade thick, creamy, flavorful and hundred times better than store-bought hummus when you want is priceless, and it couldn’t be more easy to do. I love to eat hummus with anything crunchy: toasts, chips and crackers, but also baked potatoes or sweet potatoes, cucumber slices, broccoli or peppers. The choice is yours!

Do you love hummus? What do you eat it with? Let us know in the comments section below! Also, don’t be shy and follow on  instagram and pinterest and tag us with the hashtag #kasheribbean so we can delight our eyes with your versions of this humble but exquisite middle eastern spread.

If you love this recipe and other recipes from the blog, spread the love by sharing with your friends and family! It really means a lot to us!

Happy cooking! ?

Babaganoush: Roasted Eggplants Dip {Vegan, Gluten Free}

Easy Roasted Eggplant Dip {Vegan, Gluten-Free}

Babaganoush, also known as baba ghanouj or mutabal, is a popular Middle Eastern dip made from roasted eggplants. It’s often eaten alongside with hummus, salads, like tabouleh or roasted beets salad and pita bread; but with a distinct smoky flavor is also a perfect accompaniment to raw vegetables grilled meats or fish.

Babaganoush is traditionally make with greek yogurt. To keep it
setamí (parve) mayo is added instead. In this case I used vegan mayo, but you can go with regular mayo or greek yogurt if not vegan. Babaganoush is also often garnished with herbs, like parsley, pomegranate seeds, nuts and a drizzle of olive oil for extra flavor and visual appeal.

How to choose eggplants

Choosing an eggplant with fewer seeds results in a better texture and flavor for your eggplant dishes, and specially Babaganoush, so here are some tips for selecting the best eggplants:

  1. Look for younger eggplants: a younger eggplant has fewer seeds. You can spot them easily because they tend to be smaller, with smoother, shinier skin and have a green stem. Eggplants should have a uniform color and have no blemishes or wrinkles; if it has it’s probably overripe and have more seeds.

  2. Check the weight: Choose an eggplant that feels heavy for its size. An eggplant that feels light for its size may have more seeds and less flesh.

  3. Look for a rounded bottom: Choose an eggplant that has a rounded bottom, rather than a pointed one, which tend to have more seeds.

  4. Squeeze gently: When you gently squeeze the eggplant it must be firm to the touch, but not too hard. If it feels soft or spongy, it may be overripe.

By following these tips, you can choose an eggplant with fewer seeds, which can result in a better texture and flavor.

How to Roast Eggplants

To make babaganoush, you’ll need to start by roasting three or four medium-sized eggplants, until they are tender and all charred on the outside. It’s important that they are charred all the way through since this is what imparts the characteristic flavor of the babaganoush. 

If what you have is an electric stove, you can roast the eggplants on a grill at the highest temperature possible, or in the oven using the broiler option. 

Once the eggplants are roasted, let them cool for a few minutes, then peel off and discard the skin. Then, remove the seeds, chop the eggplant flesh and transfer it to a hot skillet to remove excess moisture. 

How to make my Babaganoush less watery

Eggplants have a high water content, which makes them a great addition to dishes where you need to add moisture and a creamy texture, like pastas and even stews. However, it can water-down the flavor of our babaganoush and give it a soupy consistency after a while. To avoid this, it’s important to dry out as much liquid as possible from the roasted  eggplants before making our dip, so the end result is thick and creamy instead of watery.  

Another way you can remove excess moisture is by draining the roasted eggplants in a colander, and press a couple of times with a spoon for the liquid to drain. 

Babaganoush: Roasted Eggplant Dip {Vegan, Gluten-Free}

Course Appetizer, Salad


  • 500 gr Eggplants (about 3-4 medium, roasted)
  • 3 Garlic cloves roasted
  • 2 Tbsp Tahini
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Vegan mayo (can use regular or greek yogurt if not vegan)
  • 1/4 tsp Cumin
  • Juice of half a lemon or lime
  • Salt and Pepper to taste

To Serve:

  • Fresh parsley, finely chopped
  • Pomegranate seeds
  • Pine nuts toasted


  • Roast the eggplants over the flame top, turning regularly until is completely charred and cooked through. Transfer to a plate to cool down.
  • Peel the skin off, remove the seeds and chop the eggplants
  • Add the eggplants to a skillet and cook on medium high to remove excess moisture.
  • Add roasted eggplants to a bowl and mix in the remaining ingredients. You can always adjust to your taste.
  • Serve with a drizzle of extra virgin olive oil and some fresh parsley. Enjoy!
Keyword dip, eggplant, Gluten-free, salad, vegan

Have you made Babaganoush already? Use the tag #kasheribbean to share your photos on social media and, don’t forget to follow on instagram and pinterest for more easy recipes and and inspiration!

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!


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.