Mango-Cardamom Sweet Brown Rice Pudding
This recipe uses sweet brown rice, a short grain rice, as the base for a rich pudding.This recipe uses sweet brown rice, a short grain rice, as the base for a rich pudding.y
3/4 cup sweet brown rice
1 ripe banana
1 cup frozen mango (thawed), plus more for garnish
1 1/2 teaspoons ground cardamom
1 1/2 cups water
1 1/2 cups unsweetened, plain almond milk
Bread Sticks
Inspire your creativity with a variety of toppings and shapes, then serve them with hummus or other dips.
1 package (1 scant tablespoon) dry yeast
1 1/2 cups lukewarm water
2 tablespoons sugar
5 to 5 1/2 cups flour
4 tablespoons olive oil (or unsalted butter)
Pretzel or bagel salt (or extra coarse salt)
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OPTIONAL TOPPINGS:
poppy seeds, sesame seeds, caraway seeds, garlic powder, cinnamon sugar, dried rosemary, or fresh ground pepper
Baked Stuffed Apples
Fill your kitchen with the comforting aromas of fall. This healthy recipe is gluten-free, oil-free, sugar-free, and vegan, and it easily adapts to a single serving or a huge batch.
8 small apples, any variety
3/4 cup thick-rolled oats
1/4 cup raisins
2 tablespoons pecan pieces
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 cup water
2 tablespoons apple cider vinegar
Pumpkin with Dumplings
To celebrate the fall harvest, enjoy this dish in the sukkah on Sukkot and throughout the season for festive Shabbat gatherings.
PUMPKIN
3 pounds pumpkin
1 teaspoon salt
1 cup brown sugar
4 tablespoons margarine
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
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DUMPLINGS
1/2 cup farina
1/4 cup matzah meal
1 teaspoon salt
2 eggs, beaten
4 tablespoons margarine, melted
Black-Eyed Bean Salad
Sephardic Jews serve black-eyed beans for the New Year, representing new life and abundance.
BEANS:
1 cup (175g/6oz) dried black-eyed beans, soaked for 2 hours in cold water to cover, drained and rinsed
1 whole small onion, peeled
2 dried bay leaves
1 carrot, cut into chunks
sea salt
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DRESSING:
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/3 teaspoon ground cumin
1 garlic clove, finely grated
1 teaspoon sea salt
Freshly ground black pepper
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SALAD:
1 medium red onion, thinly sliced lengthways
3 tablespoons roughly chopped flat-leaf parsley (use leaves and tender stems)
2 tablespoons roughly chopped fresh dill
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GARNISH:
2 hard-boiled eggs
A handful pitted oil-cured black olives
6 bottled or canned anchovy fillets
