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Rosh HaShanah

Caramelized Onions & Arugula Rolls

Breads & Doughs, Kippur, Recipes, Rosh HaShanah, Shabuoth /

Caramelized Onion & Arugula Rolls {Dairy-Free}

  • Last Modified: August 22, 2025

Recipes happen as any other event in life, some are even the result of unexpected situations, like these Caramelized Onion Paste & Arugula Rolls, that have quickly become a favorite. Bare with me as we explore this incredibly delicious combo in form of dinner rolls.

For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!

For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!

Make the Dough

To make these delicious Caramelized Onions & Arugula Rolls you’ll start by making a brioche-style dough, since it has a bit of resting time. While the yeast is working its magic, you can go ahead and make the caramelized onions paste.

If you love this recipe, you may be interested in Coconut Milk Brioche with Chocolate Chunks & Vegan Challah

Make the Caramelized Onion paste

Traditionally, caramelized onions require a lot of time to cook, plus fat and sugar, but for this recipe I followed Cook’s Illustrated method which calls for no sugar and a secret-not-so-secret ingredient and got 225 gr onion paste. Here’s how to make it:

{CARAMELIZED ONIONS PASTE}

3 pounds yellow onions, julienne
3/4 cups water
2 Tbsps Oil 
3/4 tsp salt 
1 Tbsp water + 1/8 tsp baking soda. 

PREPARATION:

1) Cook the onions with water, oil and salt over high heat until the water is evaporated and onions sizzle.

2) Cook on medium-high while pressing & stirring the onions consistently for about 15-20 minutes or until the onions are well browned and sticky.

3) Combine a tablespoon of water with baking soda, add the solution to the onions and cook for another minute until the solution has completely evaporated.

4) Let the caramelized onions cool down and process to a fine paste with a food processor or blender. 

Caramelized Onions & Arugula Rolls

Delicious dinner rolls with caramelized onions paste and arugula
Print Recipe Pin Recipe
Course Appetizer, Dinner, Snack
Cuisine Mediterranean

Ingredients
  

  • 400 g All Purpose flour
  • 100 g Bread flour
  • 14 g Dry yeast
  • 250 ml Lukewarm milk I used evaporated soy milk. You can use coconut to keep soy-free
  • 60 g Sugar
  • 12 g Salt
  • 90 g Egg yolks
  • 150 g Vegetable shortening You can use butter if not dairy-free
  • 225 g caramelized onions paste

Instructions
 

  • Mix dry and make a well on the center.
  • Add liquids, eggs and 2/3 of the fat. Mix until a rough dough forms.
  • Transfer to a lightly floured surface and knead for 10-15 minutes, until you get a soft dough.
  • Transfer to a lightly oiled bowl and let rest for 1hr at room temperature or until double in size.
  • Knead the remaining shortening in, and let rise for another hour.
  • Punch the dough and form a ball. Let rest in the counter for 10 min to relax. Roll into a rectangular shape, about 17 x 15 inches.
  • Spread the caramelized onions paste evenly and add the arugula. Shape into a roll and cut into 10 rolls.
  • Arrange on a baking sheet with baking paper and bake in a preheated oven at 350°F for 20 -25 minutes, or until the rolls are lightly golden on top.
  • If desired, brush the top lightly with olive oil as soon as they get out of the oven. Let rest on the baking sheet for a few minutes before transferring to a cooling rack to cool completely (if you can really wait for that!!)
Keyword baking, dinner, rolls

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Vegan Beer & Almonds Risotto

Recipes, Rosh HaShanah, Shabbath, Shabuoth, Sides, Sukkoth /

A few weeks ago I made proper risotto for the first time, and today I bring you the results: A delicious, easy, vegan with Gluten Free option Beer & Almonds Risotto!

The inspiration behind this Beer & Almonds Risotto 

Back in march this year, we went to Portugal, and after spending the whole day walking and exploring the city of Lisbon, we had a lovely dinner under the stars. On the menu, one dish catches my attention: Almond Risotto.

When I saw that perfectly cooked, creamy and absolutely delicious risotto, my mind immediately took me back in time to when I was twelve. The time when we met Tio Mario (uncle Mario, whose real name was Mario Autore).

Tio Mario was an old man that lived in our building, originally from Napoli, Italy. Everyone’s perception was that Tio Mario was just a difficult man. He barely talked to anyone, and he didn’t have family and friends in the country.

After a few weeks, my mom realized they had met before, back when my mother was studying at university. He was a restaurant owner, his restaurant was near the university and my mom went there often. That realization evolved into instant connection. That old, lonely man started cooking for us every week, we started visiting often, to the point that if we were not at home, we were with Tio Mario. We soon became family. 

Endless pastas… and, risottos

The first thing we tried from Tio Mario, was pasta! Now you know my little secret: my appreciation for pasta recipes comes from those memories. My LOVE for culinary arts was also born and grown since the day I met Tio Mario, because he not just started cooking for us, but when I told him I wanted to be a chef, he soon welcomed me into his kitchen, and became my mentor.  

Endless kind of pastas, risottos, pasta, sauces, snacks and desserts, became part of our lives and memories, alongside our newly added family member! 🙂 He was 84 by the way!! 

Check out the perfect companion of pasta with tomato sauce! The Ultimate Vegan Meatballs 

The inspiring picture 

Few weeks ago, on a random day, I was thinking of Tio Mario and I thought of the risotto we had back in Lisbon. When I saw the picture I captured after the one of the risotto, the idea hit me. I didn’t have white wine so I would make BEER & Almonds risotto 😛

The inspiring glass of beer

I don’t know why I was so intimidated by the idea, because it ended up being so easy to make! You just need to start with the right rice, risotto rice , and you have won half the battle. 

How to Make Beer & Almonds Risotto

To make this Beer & Almonds Risotto, I started by dry-roasting some silvered almonds on the pan, until they were light golden brown and fragrant. Once they were done, I set aside, added some olive oil to the pan and sauteed some shallots. 

Once the shallots were fragrant and translucent, I added the risotto rice and this is when the fun starts. You start by adding the alcohol, seasonings and the stock, stir and stir, until the ingredients transform into a yummy, creamy al-dente risotto. 

It would have not been possible for me to have a great Beer & Almonds Risotto without Gennaro Contaldo’s fantastic tutorial on how to make Risotto Bianco. 

Sometimes it saddens me that Tio Mario passed away four years after we met him. It also saddens me that I don’t remember all the names of the dishes, or the flavors of many. Despite that, I keep his memory alive, and every time I cook or see any resemblance of Italian gastronomy, I think of my beloved Tio Mario. 

When you make this recipe or any other from the blog, use the tag #kasheribbean. And, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere! 

Do you have food memories that you cherish? I bet you do!! Never take them for granted and express your  gratitude and love for them on every possible opportunity! Until next time! 😉  

 

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Last Minute Rosh HaShanah Centerpieces {10 easy ideas to beautify your dinner table}

Rosh HaShanah /

In today’s post I round up my 10 favorite last minute Rosh HaShanah Centerpieces ideas, that are super simple to make and budget friendly, so that you, and I, can add that lovely touch to our Rosh HaShanah table. Just click on each title to go straight to the tutorial.

1. Herbs Centerpiece

This centerpiece is obviously very simple (I love it!), made with fresh rosemary (yup, you read that right!). You can make similar arrangements for literally any occasion. To give it some Rosh Hashanah vibes and a pop of color, you can place pomegranates or apples on top.

2. Seeded Eucalyptus & Apples Centerpiece

This is basically the same concept as the one before, but uses eucalyptus (I can imagine the smell already!) Find the tutorial here

3. Tiered Pomegranate & Oranges Centerpiece

Unfortunately, I couldn’t find the original post for this beauty (apparently the blog has been deleted), but obviously is not rocket science. Perfect for me! 😀

4. Apple Bowls with Honey

If you are a complete foodie and can’t think of anything else but an edible centerpiece, this is a good option 🙂 I did this last year and it doubled as dessert for some kids lol. A few apple bowls on the center of your table and you will be good to go.

5. Apple Candle holders Centerpiece

Apples + Candles. It cannot get more simple than this! Tutorial is here.

6. Simple Flower Arrangement

If you are more of a floral person, you will like this beautiful and simple flower arrangement with pastel flowers that can easily be on your table for countless occasions. Find the tutorial here

7. Green Apples in a Vase

Cute and clean is what comes to my mind when I see this beautiful centerpiece. You cannot beat the beauty of a clear vase filled with apples and fresh flowers <3 Click here for this  simple DIY.

8. Mini Candied Apples

These Mini Caramel Apples make an adorable and yummy centerpiece. Find the tutorial here.

9. Golden Apples

For those of you who love to add golden accents to everything, you can try this one here. I personally don’t like the idea of using fresh apples, so that they are not wasted (I will go with fake apples instead) or, you could use edible glitter if you can find it easily.

Another idea that comes to mind is just paint in golden color a few fake apples and attach to skewers with hot glue. Easy peasy.

10. Free Style Flower Arragement

If you are a free soul that prefer timeless design ideas and want to use what you have at home, you may find this tutorial on how to make simple flower arrangements by Glitter Inc. very useful. Take a look here.

And, with this free style flower arrangement we get to the end of this post. Tell us, which Rosh Hashanah Centerpiece is your favorite? Let us know in the comments section below or head to instagram to say hi and leave your comments! And don’t forget to follow on Pinterest & Instagram for more inspiration and easy recipes!

Until Next Time!

 

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10 Rosh Hashanah Worthy Desserts that anyone will enjoy {Easy, Delicious and Vegan}

Holidays, Rosh HaShanah /

Today is all about Rosh Hashanah + Desserts: 10 Mega Delicious Rosh Hashanah Worthy Desserts that are easy to make, super delicious and are all vegan! Yay!

It was about time to share another post with recipes from the blogosphere! And there is not better time to indulge in these delicious easy desserts than the upcoming celebration of Rosh Hashanah, the Jewish New Year; so today we bring you these 10 delicious dessert recipes from amazing bloggers we follow and love!

After reading, reviewing hundreds of vegan desserts recipes online, it was so difficult to choose because there are thousands of excellent recipes around, but for now, enjoy this selection of Rosh Hashanah Worthy Desserts!

Also Check Out: High Holidays Menu Planning & Meal Prepping (with downloadable meal prep timeline)

 

Let’s start!

1. Peanut Butter Pudding

Silky Smooth Peanut Butter Pudding, made super creamy thanks to the arrowroot starch that also makes it grain free. If you don’t have issues with grain, you can use corn starch as well.

2. Vegan Dark Chocolate Tofu Cheesecake

If you haven’t try Chocolate Tofu Cheesecake I personally think you are missing out of a super treat. I know it sounds gross (tofu! eww!) BUT you can’t really taste the tofu thanks to the magic of the dark chocolate. If you are avoiding soy, we’ve got you covered (see below)

3. Brownies

These Chocolate Brownies from Gimme Some Oven are the bomb. They are made with a secret ingredient (no so secret because you can find it in the recipe lol) that give the fudgy texture. If you are all about Fudgy Brownies, You are going to love these! Yum Yum!

4. Easy Cheesecake

Are you a fan of a classic super creamy Cheesecake… Check out this one! Amazing texture (and flavor!) but in vegan version <3 from the talented Dana from Minimalist Baker.

5. Chocolate Truffles

These delicate, chocolate-y and super decadent chocolate truffles from Baked by an Introvert are incredibly easy to make and “lazy-friendly” (in case you are lazy, or super exhausted from cooking for shabbath but still need that sweet note at the end of the meal)

6. Seven-Layers Bars

These delicate, chocolate-y and super decadent chocolate truffles from Baked by an Introvert are incredibly easy to make and “lazy-friendly” (in case you are lazy, or super exhausted from cooking for shabbath but still need that sweet note at the end of the meal)

7. Raw Mini Chocolate Cream Cakes

These mini cream pies are made with a nut base, but you can easily substitute the nuts for seeds (sunflower, pumpkin, sesame…). If you are looking substitutes for the cashews cream in the chocolate filling, this coconut pie filling is a good alternative, that you can later lighten up a bit with whipped Aquafaba to give it more of a mousse-like consistency.

8. Chocolate Hazelnut Cake

Yet another chocolate recipe. This chocolate cake is moist, chocolaty and not too sweet, plus, you can make it easily in one bowl.

9. Apple Tart with Salted Caramel

Like it wasn’t enough to make a super decadent apple tart by adding a yummy crumble, this one is also made with salted caramel. I am drooling!

10. Napolitan N’Ice Cream Cake

If you are one of those who enjoy ice cream cake for every occasion, this one is for you! Just like a traditional super luscious ice cream, cake but 10 times healthier and vegan, to start the new year in good terms.

Is there any other dessert that should make it to the Rosh Hashanah Worthy Desserts list? Let us know in the comments section below and don’t forget to follow on pinterest and instagram where we share our favorite easy recipes!

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Garlic Hummus with Black Beans puree {Vegan, GF}

Passover, Recipes, Rosh HaShanah, Shabbath, Sides, Sukkoth /

Hello, everyone! Today I want to share with you this yummy hybrid: The super creamy, thick and luscious Garlic Hummus with Black Beans Puree as an interesting addition. Finally, another hummus post! Yay! 😀 Alongside our classic hummus, this combo will go well with any chips, toast, veggies or anything crunchy really, plus, you’ll get an extra protein boost!

This is a child or grandchild of hummus with ful 🙂

I remember, when we were in Israel last year, specifically when we went to Yerushalayim for the first time, we bought hummus with ful. It was super yummy! and, of course I knew I wanted to make this recipe at home so I asked about the details about it to the vendor, but, back at home and I couldn’t find the dried broad beans for the ful, so this draft has been sitting there, in the blog dashboard for over a year.

When I decided I wanted to make hummus with ful, for shabbath, I went to the turkish shop and couldn’t find it either. Probably, being late and with a hungry child were factors! But I wanted to dress up the hummus anyways do I picked up the nearest thing I could think off: black beans and make delicious hummus with black bean puree.  Obviously, I don’t want to pretend I made the “original stuff”, we will end up with more hummus recipes on the blog when I get my hands onto the dried broad beans! 😛

That hummus with black bean puree ended up being a hit and can be a meal all by itself (protein bomb baby!) And the best part? There is no real secret about this hummus with black beans puree. Only thing you need to do really and nail the classic hummus which is not that difficult anyways! So you have a super easy, relatively quick recipe and oh, so delicious!

I don’t want to fill this up with the classic hummus recipe so, for more information on how to make it go to this page

Making Hummus with Black Beans Puree

For this obviously, you’ll need black beans. To make the puree I just sauteed some garlic cloves and cumin until fragrant, then adding 200grs of very soft black beans that can be either homemade or canned, and finishing up with some lemon juice and some sea salt before pureeing with an immersion blender.

Easy right?

Do you love hummus?Like the idea of adding black beans to the king? What other toppings you add for your hummus? Let us know in the comments section below!And, don’t be shy and follow on  instagram and pinterest (we don’t bite, yet!)

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! ?

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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!

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High Holidays Series – Part 3: 5 Full Menu Ideas for Rosh HaShanah & Sukkot

Holidays, Rosh HaShanah /

High Holidays series part 3: 5 full menu ideas for Rosh haShanah & Sukkot

Rosh haShanah is officially 3 days from now! Whoop! 

 If you haven’t decide on your menu yet, today we bring you 5 Full Menu Ideas for Rosh haShanah & Sukkot. Each one includes entrees/salads, main dishes, sides & desserts. 

 

Once you have decided on your menu, don’t forget to head over our first post on this series where we talk about meal prepping for the holidays. We have included a 3-Days Meal Prepping Timeline that you can download and customize according to your plans and that way have everything ready just in time for the holiday. You can also check out our second post on the series; 50+ Recipes to help you build your Holidays Menu if you need even more recipes. 

Now, let’s jump into the menus: 

 

 

Entrees

Kale Salad with Warm Cranberries Vinaigrette (Can be Vegan by using Maple syrup instead of honey)
Spinach Salad with Toasted Pepitas & Creamy Dressing (Vegan)
Warm Garbanzo Bean Salad (Vegan)
Roasted Green Beans with Harissa (Vegan)
Carrot, Jicama and Sweet Peppers Slaw (Vegan)

Main Dishes

Spiced Roast Beef with Red Wine Gravy
Slow-Cooked Coffee-Braised Brisket
Meatballs in Spicy Curry
Rosemary-Maple Roast Chicken
Chicken, Mushrooms & Zucchini Skillet

Side Dishes

Zucchini Gratin (Vegan)
Roasted Fingerlings Potatoes with Preserved Lemons (Vegan)
Pomegranate Glazed Acorn (Can be vegan by using coconut oil or another oil with neutral flavor instead of butter)
Fragrant Rice (Vegan)
Balsamic Roasted Baby Carrots (Vegan)

Desserts

Ginger, Almond & Plums Crumble (For a vegan version, use maple or agave syrup instead of honey)
Pumpkin Panna Cotta (Vegan)
Tiramisu (Vegan)
Chocolate Mousse (Vegan)
Rustic Cherry Tart (Contains eggs – For a vegan version, you can either ignore the egg or substitute this with flax egg, add chia seeds to gelatinize a bit the cherries or add other binding agents like xantam gum or agar agar)

 

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Entrees

Chilled Tomato Soup (Vegan)
All Green Salad with Citrus Vinaigrette (For a vegan version, use maple syrup or agave instead of honey)
Spring Green with Orange Fennel Vinaigrette (Contains Honey)
Shaved Carrots & Radish Salad with Herbs and Pumpkin Seeds (Contains Honey)
Greek Salad with Mushrooms & Walnuts (Vegan)

Main Dishes
Slow-Cooked Lamb Shoulder with Petit Pois á la Française (Petit Pois in the recipe are cooked with butter but this can be easily substituted with neutral oil, olive oil or vegan spread)
Honey Lavender Balsamic Chicken
Roast Beef with Caramelized Onions Gravy
Rib-Eye with Soy & Spice
BBQ Steak with Watercress Salsa Verde

Side Dishes
Fragrant Rice (Vegan)
Smoked Salmon Niçoise with Blue Potatoes
Beet Bowls (This recipe mentions cheese as an optional ingredients which you obviously won’t add if you are cooking meat for your menu )
Balsamic Roasted Carrots (Vegan)
Broccoli with Black Garlic, Poppy Seeds & Olive Dressing (Vegan)

Desserts
Blueberry Peach Parfait (Vegan)
Rum Poached Pineapple with Coconut Sorbet (To make vegan use coconut or other plant-based whipped cream. In case you don’t know how to make coconut whipped cream, just take a can of full fat coconut milk (light won’t work) and place it on the fridge overnight (or in the freezer for about 10 minutes). Flip the can (to open it from the bottom), discard the liquid (but don’t throw it, you can use it for a variety of dishes and beverages) and scoop out the cream that is left. Whip it and voilá!)
Pears Baked in Marsala (Vegan)
Pumpkin Panna Cotta (Vegan)
Cherry Cream Pies with Chocolate Crust (Vegan)

Entrees
Butter Bean Soup (Vegan)
Hummus Sriracha Deviled Eggs
Crunchy Pickled Salad (Vegan)
Grilled Vegetable Salad with Green Mole (Vegan)
Green Beans, Beets & Pistachios (Vegan)

Main Dishes
Grilled Salmon
Salmon en Papillote
The Ultimate Vegan Meatballs (Vegan)
Eggplant Envoltini with Feta
Baked Cod in Tomato Sauce

Side Dishes
Vegetarian Stuffed Vegetables (Vegan)
Pearl Couscous with Roast Spiced Cauliflower, Saffron, Dates & Olives (Vegan)
Apple & Poppy Seeds Coleslaw
Skinny Scalloped Potatoes (Vegan)
Balsamic Roasted Baby Carrots (Vegan)

Desserts
No Bake Salted Caramel Chocolate Mascarpone Tart
Strawberry Granola Parfait
Stuffed Figs with Goat Cheese
Creme Caramel (Contains eggs)
Cranberry-Apple Slab Pie (Contains eggs)

Entrees

Ful Mudammas Dip (May contains Eggs as topping, but you can totally skip the eggs)
Classic Salad with Anchovies Dressing
Garlic Roasted Beets & Chickpeas Salad (Vegan)
Sweet Potato & Green Beans Salad with Maple-Mustard Vinaigrette (Vegan)
Roasted Asparagus & Avocado Salad (Vegan)

Main Dishes
Lamb Tagine
Rib-Eye with Soy & Spice
Chicken Shawarma
Falafel Crusted Schnitzel
Grilled Snapper with Olives Topping

Side Dishes
Balsamic Roasted Baby Carrots (Vegan)
Eggplant & Tomato Casserole  (Vegan)
Pearl Couscous with Saffron, Olives & Spring Vegetables  (Vegan)
Warm Garbanzo Bean Salad (Vegan)
Potato Borekas

Desserts
Raw Chocolate Ganache Bars (Vegan)
Black Sesame Seeds Cake with Raspberry Glaze (Contains Eggs)
Coconut & Blueberry Cake (Contains Eggs)
Vanilla Poached Peaches (For a vegan version, use maple syrup or agave instead of honey)
Almond-Medjool Dates Tart (Vegan)

Entrees

Curried Vegetables Stew

Beet Chutney
Cucumber & Radish Salad
Spring Green with Orange Fennel Vinaigrette (Use Maple syrup instead of Honey)
Middle Eastern Okra


Main Dishes
Greek Style Roast Lamb
Herb-Crusted Cauliflower Steaks
The Ultimate Vegan Meatballs
Tofu Popcorn Chick’n
Chickpeas Lentils Loaf

Side Dishes
Cheesy Cauliflower Broccoli Rice Bake
Stuffed Mushrooms with Kale & Onions
Cinnamon Roasted Carrots
Honey Roasted Sweet Potatoes (Ignore the honey, use maple)
Flourless Vegetables Quiche


Desserts
Pan Forte
Blackberry Apple Crumble
Tiramisu
Coconut Pudding
Chocolate Pots

Well, this is it!
We hope you find some dishes for your menu, or even a full menu!Let us know what menu was your favorite in the comments section below, or in our social channels instagram and pinterest. We will love to hear from you!

Tizké Leshanim Rabboth!

High Holidays Series – Part 3: 5 Full Menu Ideas for Rosh HaShanah & Sukkot Read More »

High Holidays Series – Part 2: 50+ Recipes for Your Holidays Menu

Holidays, Rosh HaShanah /
Hi, there!
We are very excited to bring you PART 2 of our High Holidays Series (ft. Rosh haShanah & Sukkot). This 3 part series covers:
Part 1: Menu Planning and Meal Prepping (we included a downloadable 3-days menu planning timeline)  (Para la versión en español de esta parte 1 CLICK AQUI)
Part 2: Today we brig you our biggest recipe hunt to this day. 50+ recipes from around the blogosphere that hopefully will give you some inspiration and help you build your menu. For those of you who are vegan, we have included a selection of vegan recipes as well (We also love vegan stuff! 😀 )
Here we Go….

Main Dishes

Wild Mushrooms & Beef Stew

Wild Mushrooms Beef Stew
Spice-Rubbed Rack of Lamb
Jewish Style Chinese Brisket
Grilled Chicken Leg Quarters with Lime Dressing
Roasted Chicken with Dates, Citrus & Olives
Tofu Stir Fry (Vegan)

Honey Lavender Balsamic Chicken

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.

Honey, Lavender Balsamic Chicken
Braised Chicken with Tomato & Fennel
Beef Stew with Root Veggies
Fiona’s Green Chicken 
Southern Style Smoky Meatless Loaf (Vegan)
Chickpeas Cutlets with Mushroom Gravy (Vegan)

Greek Style Roast “Lamb”

Greek Style Roast “Lamb” (Vegan)
Seitan Stuffed Roast (Vegan)
The Ultimate Vegan Meatballs (Vegan)
Peppered Lamb Chops
Spinach Cilantro Meatballs
Israeli Roast Chicken

Side Dishes

Pumpkin Puree (Vegan)
Herbed Rice with Dates & Pomegranate (Vegan)
Cauliflower Hashbrowns (Contains Eggs)

Yellow Rice with Pignoli Nuts & Raisins

Yellow Rice with Pignoli Nuts and Golden Raisins (Vegan)

Sautéed Carrots with Lemon & Marjoram (Vegan)
Grilled Vegetables & Tofu Kebabs (Vegan)
Grilled Chipotle Lime Cauliflower Steaks (Vegan)
Shepherd’s Pie (Vegan)
Stuffed Sweet Potatoes (Vegan)
Cauliflower Gratin (Vegan)
Garlic Thyme Pan Seared Tofu (Vegan)

Salads

 

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad (This Quinoa salad is a great addition to you holiday menu, just ignore the cheese 😉 Still will be delicious with that touch of balsamic, garlic and thyme! Yum! )
Moroccan Carrot Salad (Vegan)
Avocado Chickpea Salad with Pesto (Vegan)
Shaved Butternut Squash Salad with Dates & Sunflower seeds (Vegan)
Cucumber Tomato Avocado Salad (Vegan)
Roasted Beets and Kale Salad (Vegan)
Warm Edamame Salad (Vegan)

Grainy Mustard Potato Salad

Grainy Mustard Potato Salad (Vegan)

Quinoa Salad with Beets, Carrots & Spinach (Vegan)
Ranch Potato Salad (Vegan)
Thai Cashew Chopped Salad (Can be vegan; just swap the honey with maple syrup or other sweetener of choice)
Italian White Bean Salad with Salsa Verde (Vegan)
Salmon Niçoise with Mint, Olives & Capers Vinaigrette

Sweets & Desserts

Edible Apple Bowl (Not properly a ”dessert” but this idea was so genius I had to include it)

Toffee Apple Cake

Toffee Apple Cake (The cake is Dairy-Free)
Grilled Apple Cinnamon Skewers (Can be easily prepared dairy-free, just swap butter for vegan butter, neutral oil like sunflower or don’t use butter/oil at all)
Flourless Almond Honey Cake (Dairy-free, Gluten-free, grain-free)
Curried Apple & Carrot Cake with Basil Buttercream (Dairy-free)
Carrot Cake with Cream Cheese Frosting

Chocolate Date Cake with Salted Caramel

Chocolate Date Cake with Salted Caramel 
Pistachios Stuffed Dates with Coconut
Chocolate Peanut Butter Avocado Pudding (Vegan)
Honey-Apple Layer Cake
Pumpkin Coconut Flan (Contains Eggs, Gluten-free, grain-free)
Apple Crisp (Vegan)

Breads

Best Egg Challah
Apple Honey Challah
Apple Kugelhopf Rolls
Egg-Free Challah

Don’t forget to Follow on Pinterest & Instagram.
Stay tune for next week post: 5 Full Menu ideas for Rosh haShanah & Sukkot 🙂 😀

High Holidays Series – Part 2: 50+ Recipes for Your Holidays Menu Read More »

High Holidays Series – Part 1: Menu Planning & Meal Prepping {with downloadable meal prep timeline}

Holidays, Rosh HaShanah /
 

In today’s post I share with you some tips on how to kick off your High Holidays Menu Planning and Meal Prep for basically any Holidays, so that you can plan better, have more fun when it’s time to prepare for the Holidays, and in the process enjoy more the special occasion.

This High Holidays Series will consist of 3 Parts:

Part 1: High Holidays Menu Planning & Meal Prepping

When thinking about the High Holidays, I want to make sure I have enough time to plan my menu, look for special offers and make adjustments if needed, all of that without burning out or having a nervous breakdown, so, if you are like me in any way. I hope you find these tips useful:

High Holidays Menu Planning & Meal Prepping

1. Decide on a Theme

 You have to start by deciding which kind of food or ”theme” you want for your menu. Of course, by the end it will be ”food” but when you decide a theme your menu will look more cohesive. I usually go for mediterranean, caribbean or middle eastern kind of food. Once you’ve decided on the ”theme”, you want to think about who are you cooking for. If you are cooking for family members you can prepare some staples that your family love. If you are cooking for a larger group of friends you may want more ”crowd-friendly” dishes or maybe ”easy dishes”. Those decisions will define your menu. In my case, for example, if I am cooking just for my family I tend to cook simpler meals with plenty of raw veggies. On the other hand, if I am cooking for a larger group, the salads tend to be more complex and include more cooked veggies.

2. Brainstorm

Now that you have an idea of the kind of food you want to serve and the people who you are cooking for, you want to start a brainstorming process. At this point I brainstorm about starters, mains, sides, salads and desserts and their different components. I write down all my dishes ideas and if I get stuck I can head over pinterest, instagram or just a plain google search for inspiration. The Kitchn, Tori Avey Blog and Joy of Kosher are some of the blogs I look for inspiration specially at this time of the year (they have great selection on Sephardic-style dishes with a modern presentation)

3. Create a visual Board for your recipes

I am a very ”visual” person and that is why at this point I will start looking for images that resemble what I have in mind and pin those images to Pinterest (hopefully they are pinables! lol) to a special board dedicated to my menu. This works well for me because it helps me visualize the final menu as a whole and also gives me an overview of which are the main ingredients, and give me some ideas on how I’d like my final dish to look like. Pinterest is such an awesome tool because with it I can also visualize how many variations I may end up with and even how colorful my menu will be (I like to have many colors on the table as this alone makes the food looks much more appealing). Of course, if you are not into pinterest you can just write down your ideas making sure you have enough variety, and if you have cooking magazines you can literally *pin* your ideas to your bedroom wall ;).

For more inspiration, follow my current Rosh HaShanah Board by clicking here.


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.

4. How many & How much

At this point you will need to use a bit of math but nothing fancy. Before you start properly building your recipes and calculating portions per dish you have to take into consideration your guests. For example: a 5 year old boy won’t eat as much as a 25 year old and may not eat certain things like soups or certain veggies so you may not need as much of those dishes as of those which may be a hit).

I usually write down the name of the dish and below the ingredients, after that I refer to my favorite Servings per Person Cheatsheet (I use this amazing Cooking for a Crowd for Dummies Cheatsheet but you can also use your favorite recipes servings as guide) to make rough calculations on how much of each dish I need and how much people it will serve in total. Make sure to adjust quantities on the ones that may not be as popular, as I mentioned before. This will ensure you have enough food per person but also that you are not going to be wasting a lot.

After this process is finished I have pretty much built the recipes for each dish, so now I can go and make a shopping list.

5. Make a (pre-) Shopping List

Now it is time to start making your (pre-) shopping list. I say “pre” because it doesn’t have to be massive at this point but at least it is going to include the main ingredients of your dishes (like grains, meat, fish, some kind of veggies, pastas, baking supplies and other items like aluminum foil, disposable trays, baking paper, etc). After all, you cannot expect to just make one trip :-/ If I am working with a specific budget I like to include average prices for each ingredient and where can I find them. (I usually visit 2 to 3 stores depending what I am looking for). That way I can plan my shopping strategically within certain days and look for special offers. Once the “main shopping” has been done, I can revisit my shopping list to see if there is something missing and then, make a final list with those last items.

6. Time to Meal-Prep

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When you have a lot of stuff to do, planning is the key to success.
Did we miss something? How do you plan your cooking for major holidays? Let us know in the comments section below and don’t forget to follow on pinterest and instagram!
Happy planning!

High Holidays Series – Part 1: Menu Planning & Meal Prepping {with downloadable meal prep timeline} Read More »