Category Archives: Parve

The Best Pumpkin Pie

I think we all can agree that Thanksgiving is not complete until you have had a bite of pumpkin pie.  As much as I tried though, I was never satisfied with the parve pumpkin pies!  That’s when I took matters into my own hands.  I looked and tried tons of different recipes until I came across this gem! 

This recipe for pumpkin pie is adapted from a dairy version in Good Housekeeping.  I used my usual crust recipe, which also happens to be the easiest, quickest and flakiest crust I have ever made! This pie remains a favorite in my family and is requested every year.  I am sure it will become a staple in your home! 

 Pumpkin Pie

Pumpkin Pie

Makes 8- 10 Servings
Best Pie Crust In The World (below)
16 Oz. Pumpkin
12 Oz. Soymilk
2 Eggs
¾ C. Brown Sugar
1 t. Cinnamon
½ t. Ginger
¼ t. Nutmeg
½ t. Salt
Prepare dough as directed.  Roll out dough and line a greased 9 inch pie plate. Preheat oven to 425.  Prick holes in the pie crust with a fork.  Line the pie shell with foil.  Bake 15 minutes, remove foil and bake 5-10 more minutes, until golden.  If crust puffs up during baking press it to the pie plate with the back of a spoon.  Turn oven to 375.  In a bowl, combine all of the ingredients and beat until well mixed.  Pour it into the pie shell and bake for 50 minutes or until knife comes out clean.  Cool and serve with whipped cream.
Pie Crust
Makes 1 Pie Crust
1 ¼ C. Flour
¼ t. Salt
6 T. Earth Balance
3-5 T. Ice Water
Process the flour, salt and earth balance in a blender or with a pastry blender.  Sprinkle in ice water till a ball is formed.    

Pumpkin Pie 2


Desserts Are Better Frozen

As you might have discovered by reading my previous posts, I love frozen desserts!  Have you ever tried frozen Lemon Meringue Pie or frozen Chocolate Chip Cookies?  They are so fantastic that your life will change!   
Ice cream is probably the most popular frozen dessert.  The cold and creamy texture can bring anyone to their knees asking for more!  I discovered this recipe for halvah ice cream by Vicky and Ruth from MayIHaveThatRecipe.  They grew up in Barcelona, Spain and have fantastic recipes and bold and colorful pictures on their site!  
If you have ever been to Israel and tasted halvah from the Jersualem marketplace you know what halvah tastes like!  It has a very dry consistency, but not unpleasant, and is so sweet and delightfully earthy at the same time.  Basically made of ground sesame seeds and sugar, it is a popular dessert in the Middle East.  

I adapted their recipe a bit by using cinnamon in my sauce instead of cardamom, and using dates as a garnish instead of pistachios.  This is a vegan and processed sugar-free dessert and tastes so divine, like seriously divine!  The original recipe called for powdered sugar, but I used a combination of maple syrup and potato starch.  It rocks the house, raises the roof…you get the point.
Halva Ice Cream with a Cinnamon-Halva Sauce
I adapted this recipe to eliminate cane sugar, but you can check out the real recipe HERE
Ice Cream:
2 C. Unsweetened Almond Milk
1/2 C. Tahini
4 TBS. Maple Syrup
Pinch of salt
Dates for garnish

Halvah Sauce:
2 TBS. Tahini Paste
2 TBS. Corn Starch or Potato Starch
2 TBS. Maple Syrup
2 TBS. Unsweetened Almond Milk
1/2 tsp. Ground Cinnamon
In a medium size sauce pan, bring milk and agave to a simmer. Remove from heat and slowly whisk in tahini until well incorporated. Add a pinch of salt, let it cool and refrigerate for at least 4 hours or overnight. Pour into an ice cream maker and churn until creamy, 15-20 minutes. Serve immediately (see note)

For the Halvah Sauce:
Whisk tahini and corn starch until well incorporated. Add almond milk and maple syrup one tablespoon at a time, stirring constantly. Add cinnamon and mix well. Drizzle Halvah sauce over sorbet right before serving 
and garnish with dates.

Sorbet will harden significantly once it freezes. If you are not planning on serving it immediately, we suggest freezing it in ready-to-eat portions and let it thaw for a couple of minutes before eating.  The sauce will harden and thicken in the fridge as well. 

An InLinkz Link-up

Give Away Contest

Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random. 
Contest Fine Print:
The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18

a Rafflecopter giveaway


Alcohol, chocolate and coffee…need I say more?
I worked for Chef Levana Kirschenbaum for two years during college as her assistant to her cooking classes.  We made many wonderful dishes inspired from her Moroccan background.  Although this isn’t Moroccan, it is still the best (non dairy) Tiramisu out there!  I made this for my sisters birthday party alongside frozen lemon meringue bars (recipe to come in the future). Big hit!! And it’s kind of addicting…
Makes 10-12 Servings ( I doubled the recipe and put it in a 9 X 13 pan)

1 ¼ Lbs. Sponge Cake
1 Lb Silken Tofu
2 T. Oil
½ C. Sugar
1- 8 Oz. Container Tofu Cream Cheese
¼ C. Brandy or Rum
½ C. Coffee, made
8 Oz. Semi-Sweet Chocolate, grated (I like Trader Joe’s brand)  I grated it in a cuisnart and it grates better when the chocolate is frozen.)

Coarsely chopped chocolate

                                                                    Slice and Bon Apetite!

Preheat oven to 350. Slice the pound cake ½ inch thick and toast in the oven about 15 minutes, until light brown on all sides. Meanwhile,  In a food processor, process tofu with the oil and sugar until smooth.  Add the tofu cream cheese and process a few more seconds. Pour mixture into a bowl.  Mix coffee and brandy in a container. Line a long loaf pan with plastic wrap, letting sides overhang.  Line bottom completely with slices of toasted pound cake, arranged to fit tightly.

Pour half the coffee mixture evenly  over the cake. Pour half the cream cheese mixture over the cake.  Sprinkle half the grated chocolate over the cream cheese.  Repeat: cake, coffee, cream cheese, chocolate.  Cover the whole loaf with the plastic wrap.  Refrigerate a few hours until set.  Unmold and slice.