Vegan Funfetti Cheesecake Bites

  

I grew up with Easter baskets, but I didn’t grow up “celebrating” Easter by any means. When I visited dad’s house during Easter time, though, my stepmother would have beautiful Easter baskets prepared for my brother, myself and of course, my half-sister. If you follow me on my blog, Jewhungry, then you know I am the product of a Jewish mother and a Christian father. My parents divorced when I was 4 and I was primarily raised by my Jewish mother and I am an observant Jewish woman today. That said, I have so much respect and gratitude for the experiences from the exposure to Christianity that I had growing up. At the time, I would’ve said I had respect for it because of the awesome Easter baskets and Christmas presents. Now, as a grown woman and mother, I have respect for it because it’s part of my heritage and what brought me to where I am today.

While I toyed with the idea of figuring out how to do a Passover basket, I realized it just wouldn’t be the same. Also, I’m not a huge fan of cultural religious appropriation. However, if I were to put anything in a Passover basket, these cute little funfetti bites would be it. Not all nuts are kosher for Passover, but hazelnuts and cashews are definitely kosher. Plus, they pair beautifully with the dates. And what doesn’t look good with rainbow sprinkles? You also don’t actually bake these guys so, win-win!

I was inspired by the vegan goddess that is Dana over at The Minimalist Baker. If you don’t know her stuff, well, I’m just gonna assume you’ve been in a coma for years because that’s the only conceivable reason I could understand for not knowing her.

I hope this dessert brings you and your loved ones sweet holidays. Happy no baking!

 Vegan Funfetti Cheesecake Bites {No-Bake + GF}

Ingredients:

Crust:

  • 1 cup packed dates, pitted (if dry, soak in warm water for 10 minutes then drain)
  • 1/2 cup hazelnuts
  • 1/4 cup slivered almonds
  • 1 Tbsp. vanilla extract
  • Pinch sea salt

 

Filling:

  • 1 1/2 cups raw cashews, quick soaked*
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp. full fat coconut milk (see instructions for note)
  • 1/2 cup maple syrup
  • 1/2 Tbsp. vanilla extract
  • 1/4 cup (or more) rainbow sprinkles

 

Instructions:

1. Add ingredients for the crust into a food processor and process until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add a few more hazelnuts or almonds.

2. Grease a standard mini muffin tin.

3. Scoop in heaping 1 Tbsp. amounts of crust and press with fingers, making sure to really pack it in there. Set in freezer to firm up.

4. To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.

5. Add all filling ingredients to a high-speed blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. (Pro tip – Put a can of coconut milk right into the fridge as soon as you get home from the grocery store. This will guarantee you have the ‘cream’ on hand for just such an occasion as making raw cheesecake bites!)

6. Blend all filling ingredients for roughly 1 minute or until silky smooth. Taste and adjust seasonings as needed.

7. Pour filling into a separate medium size bowl. Add in your sprinkles leaving a handful to the side for sprinkling on top just before freezing.

8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles.

9. Evenly disperse the last sprinkles
onto the tops of each cheesecake to create a pretty little topping. Cover with plastic wrap and freeze until hard – about 4-6 hours.

10. Once set, remove by running a butter knife along the sides of the crust. They should pop right out. Let sit for a few minutes so you don’t break your teeth on them. Keep in the freezer for up to 1-2 weeks.

This recipe was reprinted with permission from jewhungrytheblog.com

Matzah Chilaquiles

  

Matzah chilaquiles
If you’ve never heard of chilaquiles, well, you’d basically be me until about three years ago. Shockingly, of all the places I’ve lived and traveled to, I hadn’t heard of this traditional Mexican dish until I moved to Los Angeles in 2014. Not surprising, I fell in love with the flavorful breakfast dish at first taste.

You will absolutely love chilaquiles if you love shakshuka. Stewed tomatoes and eggs are truly a match made in heaven. I honestly don’t understand what took me so long to adapt my favorite chilaquiles recipe for Passover. Shockingly, I’m not a fan of matzah brei (I’m also not a fan of French toast so this makes sense). Matzah chilaquiles is a welcome break from the Passover breakfast staple. My hope is that once you’ve made this recipe, you’ll be a matzah chilaquiles eater too.

Matzah Chilaquiles

Ingredients:

  • 1 28-ounce can of whole tomatoes with juice
  • 2 garlic cloves
  • 1/2 cup cilantro and stems
  • 1 small white onion, chopped (saving about 2 Tbsp. worth for garnish)
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. cayenne pepper
  • 1/2 Tbsp. kosher salt
  • 3 Tbsp. canola oil, divided
  • 3 sheets of matzah, coarsely broken up
  • 1 cup shredded cheese
  • 2 eggs
  • cilantro to garnish
  • lime wedges for garnish

 

Runny eggDirections:

1. Preheat oven to a low broil. Combine first eight ingredients into a food processor or
large bowl and, using an immersion blender, blend until coarsely blended.

2. Heat one tablespoon of the oil in a large, heavy nonstick skillet over medium-high heat, and add 3/4 of the tomato puree and cook, stirring, for roughly 10 minutes, until the sauce darkens and thickens. Season to taste with salt.

3. Turn the heat to low, and simmer, stirring often, for about five minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.

4. Add broken-up pieces of matzah to a large mixing bowl. Cover with the cooked tomato puree. Stir until all pieces of matzah are combined.

5. Return half of the covered matzah to the skillet. Flatten and cover with half of the shredded cheese. Top that with the rest of your covered matzah, cover with the last quarter of your tomato puree and the rest of your cheese.

6. Place the skillet of your cheesy, tomato matzah in the oven and broil until cheese is golden and melted, 4–5 minutes.

7. Meanwhile, pour the last tablespoon of oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

8. Top chilaquiles with chopped onion, cilantro and lime wedges. Top with fried eggs and serve with remaining sauce alongside.

Matzah chilaquiles

 

The Passover Kugel Stack

  

Kugel Stack Completed

We all know so many ways to use up Thanksgiving leftovers, but the recipes are few and far between when it comes to Passover leftovers. Here is a tasty way to use up what’s left after your seder. You can make this recipe from scratch, but it’s better with leftovers. If you want meat, you can keep it kosher by skipping the cheese. Add in some of the seder horseradish to give it some spice. You can make your stacks as high or low as you like. I like to have four layers. Whether you stack them high or low, they will be delicious!

Kugel Stack

Ingredients:

  • leftover potato kugel, chilled overnight
  • leftover roasted or steamed asparagus, green beans or other green vegetables
  • leftover tsimmes or one baked sweet potato
  • 10 oz. pack of white mushrooms, cleaned and finely chopped (or leftover brisket if you’re using meat)
  • one small shallot
  • 2-3 Tbsp. vegetable oil
  • fresh mozzarella, sliced (if you’re doing dairy)
  • a pinch of kosher salt

Slices of kugel ready to be crisped in a pan.

Directions:

1. Slice your chilled kugel evenly. The amount of kugel you have left over will determine how many stacks you can make.

2. In a pan, heat the vegetable oil. Once the oil begins to shimmer, add the slices of kugel and cook until golden brown on both sides. Set the slices aside on a plate while you prepare the other ingredients.

3. Finely chop the shallot. If needed, add a little extra vegetable oil to the pan that you cooked the kugel in. Sauté the shallots over medium-low heat.

4. Toss the mushrooms in with the shallots and turn the heat to medium-high. Once the liquid begins to cook off of the mushrooms and they begin to brown, add a pinch of salt. This is your mushroom duxelles. If you prefer, you can use the leftover brisket instead and skip the mozzarella on top.

5. Turn the broiler on and make sure your rack is low enough that the stack has room to sit under the broiler. On a baking pan lined with foil, place one slice of kugel. Top that with a row of sliced asparagus or green beans. Top that with another piece of kugel and a spoonful of mushroom duxelles (or a piece of brisket). Top with another slice of kugel and add a spoonful of tsimmes or a slice of sweet potato. Top with a final piece of potato kugel and add a slice of mozzarella. Leave the cheese off if you are using brisket. If you need a toothpick or skewer to stabilize the stack, you can push one into the kugel stack being careful that it is not right under the broiler.

6. Place the stack under the broiler until the cheese begins to bubble and brown. Enjoy!

Burmolikos: Bulgarian Matzah Puffs

  

Burmolikos for Passover

Missing morning carb treats like doughnuts? No need to stress if you are following the culinary traditions for Passover. Burmolikos are light, soft puffs of egg and matzah that are fried in oil (and bear no resemblance to heavy matzah fritters). They are a wonderful treat eaten by Bulgarian Jews during Passover and year-round because they are so delicious! Be sure to roll them with cinnamon and sugar while they’re still warm, or eat them with jam or honey.

Burmolikos (Bulgarian Matzah Puffs)
Makes 10-12 puffs

Ingredients:

  • 2 sheets plain matzah
  • 2 eggs
  • 1 egg yolk
  • 1/8 tsp. salt
  • Canola or cottonseed oil
  • ½ cup sugar mixed with ½ tsp. cinnamon
  • Jam or honey (optional)

 

Directions:

Burmolikos in oil1. Break the matzah into large pieces and soak in a bowl of warm water until soft, about 15 minutes.

2. Drain the matzah and squeeze handfuls until almost all of the water is removed. Place in a 2-quart bowl.

3. Add the eggs, egg yolk and salt to the clumps of matzah and combine well with a fork.

4. Heat the oil in a small saucepan or deep fryer to a depth of 2 inches—if you use a 1-quart saucepan you will use only about 1 cup oil and will only be able to make 2 puffs at a time. However, they cook quickly so it is up to you.

5. When the oil is hot, drop the mixture by oval soup spoon or ice cream scoop into the oil and fry on one side until golden, about 1-2 minutes. Turn over puff and fry on the other side until golden—another minute. Drain on crumpled paper towels (you use fewer towels and have more surface area to absorb the oil).

cooked burmolikos

 

Burmolikos in cinnamon

Coat with the sugar/cinnamon mixture. Burmolikos can also be served with jam or honey.

Some “Tina’s Tidbits”

  • This recipe is classically European since there is no sugar in the batter. Before you add some sugar, you might try adding 1/2 tsp. vanilla extract or a pinch of nutmeg to the batter to create a taste similar to a cake doughnut.
  • The puffs don’t need to be fried in a deep fryer. I used a 1-quart saucepan. This allows me to use less oil while still keeping the depth I need to make the Burmolikos initially submerge. I can only make 2 or 3 at a time, but they cook in less than 2 minutes and stay warm for at least 10-15 minutes.
  • Try using an ice cream scoop with a release wire for your batter. This will give you more rounded puffs.
  • This mixture puffs so well because the water in the soaked matzos turns to steam when it cooks in the hot oil.
  • If you use gluten-free matzos, this recipe is then gluten-free and dairy-free!

Burmolikos for Passover

Check out more delicious Passover recipes here!

 

Grain-Free/Vegan (mini) Chocolate Berry Pies

  

Passover dessert

Hello InterfaithFamily readers! My name is Whitney Fisch and I am beyond honored to be able to create recipes and write for this wonderful website. So here’s a bit about me:

I was born and raised in Marietta, Georgia. I’m the daughter of a Jewish mama and a Christian dad. My mom raised me within the Reform Jewish community. Throughout my childhood, my mom was incredibly active within our temple community, at one point as the founding member of what is now one of the larger Reform temples in metropolitan Atlanta (can you tell I’m proud of my mom!?).

In 2008, after living all over the map and working for various Jewish organizations, I decided to sell all my stuff, drop my dog off at mom’s house and head to Israel for the year to learn at the Pardes Institute of Jewish Studies. While there (and immersed in an incredible multi-cultural learning environment), I met the man I would later marry. We got hitched in Asheville, North Carolina, in 2010 (we were the very first kosher wedding to hit the town—we even made the local paper! Huzzah! Take that, Kardashians! Who’s the celebrity now!?).

We now live in Los Angeles, where I work as the Director of Counseling at a private Jewish school and my husband is finishing his Ph.D. in Marine Biology. We have two beloved daughters, one finicky lemon tree and a lot of love . . . and babka. We love babka. We also LOVE to eat. It’s with this love of eating that brings me to food writing on my personal blog, Jewhungry and is what brings me to InterfaithFamily. I look forward to getting to know you, dear reader!

I developed the following recipe a few years ago during the ‘grain-free’ craze of 2013. It wasn’t until I hosted my first seder later that year that I realized this recipe is THE PERFECT recipe for a seder dessert. It doesn’t require any grains and is so incredibly easy to make as it requires no baking. In addition, it celebrates the fruits of the season and what is Passover but a celebration of the harvest! I hope you enjoy!

berry pie shell

berry pie shells

Fill your berry pies

Mini berry pie

 

Mini Vegan Chocolate Chip Berry Pies + Coconut Milk Whipped Cream

Ingredients for Crust:

Adapted from my own recipe for Raw Brownie Bites

  • 2 cups of dates, seeded and chopped
  • 4 Tbsp. almond meal
  • 1 cup walnuts
  • 2 1/2 Tbsp. milled flaxseed
  • 3 heaping Tbsp. vegan cocoa powder*
  • 1 1/2 Tbsp. vanilla extract
  • 1 – 2 Tbsp. organic maple syrup (depending upon your taste—start with 1 and if you make it again, up to 2 if it wasn’t sweet enough for you)

*Extra cocoa for rolling the bites in afterwards if you want an extra chocolate punch

Coconut Milk Whipped Cream (Recipe straight from my girl, Samantha, at The Little Ferraro Kitchen)

Note: chill your mixer for best results

  • 1 can coconut milk, chilled
  • 2 Tbsp. powdered sugar

 

Mixed Berry Filling:

  • 1/2 cup strawberries, hulled and chopped
  • 1/4 cup blackberries, chopped
  • 1/4 cup raspberries, chopped
  • 1/2 lemon, juiced
  • 1/2 Tbsp. Demerara sugar

 

Directions:

Crust

I used regular-sized muffin tins to shape the crusts, but a ramekin will work just as well.

1.  Cut pieces of parchment paper into squares about 8 in. by 8 in. or large enough that when placed into the muffin tins there is an excess of paper sticking out.

2.  Place all ingredients in a food processor. Process until well combined—to about the count of 30 or until the ingredients have a dough-like consistency. If you feel like it’s a bit dry due to too many walnuts or almond meal, just add a bit of water, about 1 Tbsp. at a time, until you get that doughy consistency.

3.  Once you’ve attained your desired consistency, scoop out enough “dough” to form a ball about the size of a tennis ball. Gently press the dough ball into the parchment paper-lined muffin tin and shape to the entirety of the tin so that a “crust” forms. Your crust should be thick enough to hold the filling but thin enough so that it doesn’t take over the pie flavor. Do this until you run out of dough. Refrigerate uncovered for at least 30 minutes.

Coconut Milk Whipped Cream

1.  If you haven’t already, open the coconut milk can and pour out the water in a separate bowl. (Save it and use for smoothies, soups, etc.) If you’ve been chilling your coconut milk in the refrigerator for several hours in prep for this recipe, the watery part of the coconut milk will be at the bottom of the can so pour slowly and make sure to omit the watery part at the end.

2.  Pour the thicker coconut milk into your chilled mixer and begin to whip starting on low and gradually moving to medium-high setting. As soon as it begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.

Fruit Filling

Place all your chopped fruit into a mixing bowl. Add the lemon juice and sugar and mix until well combined.

Assembly

Once your crusts have refrigerated, scoop fruit filling into each pie; enough so that the is a mound of fruit filling. Top with a dollop or two (or three) of whipped cream. Enjoy!

Read more delicious Passover recipes here!