Apple Nachos for Tu BiShvat

This super easy plate of Apple Nachos is perfect for Tu BiShvat! You can add many of The Seven Sacred Foods (Shivat HaMinim) mentioned in Deuteronomy / Devarim chapter 8 in the Torah. It also makes a great snack any other time of year.

These muffins are a great not-too-sweet treat for your Tu BiShvat celebration as they contain all seven species mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives, and dates.

And no, there are no olives actually in the muffins. (The muffins do include olive oil. If you do not eat oil, you may substitute unsweetened applesauce and if you still want to have the seven species, you can blend a single olive into the fig and date mixture!).

This vegan Golden Turmeric Cake is moist, just dense enough, and has the perfect sweetness level. It has a delicate crumb and a subtle lemon flavor with a lovely golden yellow color from the turmeric. This cake is featured in the Jewish Food Hero cookbook Feeding Women of the Talmud, Feeding Ourselves by Kenden Alfond, the Jewish Book Council 2022 Notable Notable Book.

A lovely, easy and fun to make treat for Chanukah!
These doughnuts are best when served immediately, but they can be stored in airtight containers overnight.

The perfect light cookie to hold a fresh delicious filling fit for a queen.

Thanks to the magic of nature’s candy, there’s plenty of rich, sweet flavor in the filling to make up for any of matzah’s shortcomings. Bolstered by the warmth of ground cinnamon and dark brown sugar, it turns into a crisp, downright buttery streusel to cap off the tender berry jumble. Served warm with perhaps a scoop of ice cream melting luxuriously into all the cevasses, or a soft dollop of whipped coconut cream melding into each layer, there are few desserts more comforting.

Buttery golden-brown toffee shatters on top of crisp matzah boards, smothered with a soft layer of dark chocolate. It’s an essential staple for Passover, but so addictive that you’ll want to make it all year long.

I grew up eating my mom’s chocolate pudding from a boxed mix. It was a bit lumpy and thick, with rubbery chocolate pudding skin (My mom gave me permission to tell this story), but it was warm and chocolate and homemade, and I liked it. On the East Coast, there was only one brand worth knowing: My-T-Fine, the premium pudding. It wasn’t exactly instant since the mix had to be cooked with dairy milk. Somewhere along the way Mom decided cooking pudding and washing the pot was not worth the effort.

We moved over to Jell-O brand—really instant pudding: put the mix in a bowl, add milk, and mix with a rotary egg beater. Still, if the bowl wasn’t deep enough (especially if I was doing the mixing) it spattered, and then there were still beaters to wash. And the finished pudding was cold!

That’s why I love this recipe so much: in the same time it took my mom to make sad chocolate pudding or less, you can make Almost-Instant Chocolate Pudding that is real chocolate pudding the way we always wanted it to be: warm, thick, and chocolaty. Plus this one is additive, dairy, and cholesterol-free.

Creamy Vegan Cheesecake? YES! Count me in! My #1 all-time favorite cake has been reevaluated and improved – for all the beautiful souls craving some real cheesecake goodness. Let’s be honest, raw cheesecakes are fine and delicious on their own but they’re miles away from the experience you get when taking a bite of that creamy baked cheesecake! While my Baked Cheesecake recipe is coming pretty close to that experience, it just can’t compare to this one. This Creamy Vegan Cheesecake is everything you wish for and more (not exaggerated here)!

Trust my word – as a compassionate cheesecake lover! If you’re looking for the real deal, but vegan and healthier, without refined sugars, look no more and immediately try this creamy vegan cheesecake! You can thank me later…

A Shavuot favorite, plant-based!