Rosh HaShanah

Caramelized Onions & Arugula Rolls

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 I’ll show you the results!

Making the Dough for the Onion & Arugula Rolls

To make these delicious Onions & Arugula Rolls you’ll start by making the dough. Very simple. Mix dry ingredients. Add wet ingredients. Add half of the fat (for this recipe you’ll need vegetable shortening, but you can also use butter), mix well and then, knead in a lightly floured surface for about 10 minutes, until you get a smooth and homogeneous dough that doesn’t stick to your hands.

Once you get to this point, place the dough in a lightly oiled bowl, cover with plastic wrap or a wet towel and let it rest for about an hour at room , or until double in size.

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

Make the Caramelized Onions Paste

While the yeast is working its magic on the dough, go ahead and prepare the caramelized onions.

Traditionally, caramelized onions require a lot of time to cook, plus fat and sugar, but for this recipe I followed Cook’s Illustrated method. That recipe calls for 5 ingredients and no sugar at all. I used half of the (see below the original recipe amounts) and I got 225 gr onion paste:


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

And, consists of 3 steps:

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.

When the caramelized onions are ready, simply pulse in a food processor for a few seconds to make a paste and reserve.

Proofing… a Second time.

By the time you finish the caramelized onion paste, the dough should be almost in doubled in size. When it is, take it out of the bowl, flatten it out a bit and knead the remaining shortening in.

It will get a bit sticky at first, but don’t panic. Knead for 3-5 minutes and it will get back to normal. The dough should be a little tacky but not too sticky.

Once again, place your dough into a lightly oiled bowl and let it double in size again.

By the time the dough is double in size you would notice a rich aroma. That’s what you are looking for when you proof your dough for longer than usual! it is heavenly!

Punch the dough down again, and let rest for 10 minutes on the counter for the gluten to relax (this way is easier to roll out into a rectangular shape)

Shaping &… yeah, you guess it! Proofing one last time for a few minutes!

Roll it out into a rectangular shape, about 17 by 15 inches and evenly spread the onion paste.

I was a little timid with the arugula, because I was making the rolls as a present and didn’t know if our friends will like arugula, but if you are making for someone that loves arugula, don’t sweat it and add more!

Roll out tightly and cut into 10 rolls. Place into a baking tray, baking dish or pyrex covered with baking paper and let rest for 20-30 minutes.

The only step left is to bake in a preheated oven at 350°F for 20 -25 minutes, or until the rolls are lightly golden on the top edges and the bottom.

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!

So, now there is a gazillion possibilities on how you can take these rolls and make a million more combinations. Which one would you make next?

Until next time! ?

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Vegan Beer & Almonds Risotto

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}

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}

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}

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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