Tag Archives: non-dairy dessert

What I’m Cooking for Shabbat

I am actually really excited about our Shabbat dinner tonight. I am trying out some new recipes, and experimenting with some gluten-free dishes now that my sister is on a gluten free and dairy free diet. My idea of Hell is a world where I couldn’t eat bread or dairy desserts.

So what’s on deck for this week’s Shabbat menu?

When I saw this recipe for Indian Barbecue Chicken, I knew I had to make it! Instead of using chicken breasts, I am going to make a whole roasted chicken and then serve the barbecue sauce on the side.

zucchinipasta

My sister has decided she is going to make some Shaved Zucchini Noodles with Kale Pesto. I am eager to see how they turn out. While searching for recipes I also came across this recipe from Whole Food Diary for Zucchini Spaghetti with Roasted Tomatoes and Kale Pesto. It looks incredible, gluten free or not. This recipe has also inspired me to look into buying a “spiralizer” to make cool, uniform veggie pasta!

angel-food-zb-12I have been drooling over this recipe from Zoe Bakes for Citrus Angel Food Cake with Peaches, but I think it is going to have to wait a little while. Frown.

Instead I decided to make this recipe from Whole Foods for non-dairy Rice Pudding, made with coconut milk and cinnamon. I also added a tsp of vanilla extract and star anise for a little extra punch. It smells divine and I can’t wait to serve it to my sister.

Shabbat Shalom and happy cooking!

Posted on June 21, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Chocolate Peppermint Bundt

I have written a number of times about my favorite, go-to pareve chocolate cake, which is the Hershey’s Perfectly Chocolate cake recipe. Once you try this recipe, I can guarantee you will never need another recipe for cake or cupcakes. And just recently I started making a special holiday version that my husband, friends and family keep devouring each time I whip up a new one.

The recipe calls for one cup milk, but I substitute this with one cup vanilla almond milk and you would never know the difference. The cake always comes out perfectly moist! You can also substitute the milk for soy milk or coconut milk, I just prefer using vanilla almond milk.

How to make this Chocolate Peppermint Bundt cake? Use the recipe as linked above and mix cake batter according to directions. Add 2 tsp peppermint extract to the cake mix, and bake according to directions, 350 degrees for around 40 minutes.

Allow to cool in the pan 15-20 minutes and then carefully remove from pan. Once cake has cooled, dust with powdered sugar and garnish with crushed candy canes. Perfect for a holiday gathering or just dessert for Shabbat dinner!

 

 

Posted on December 19, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Privacy Policy