Pumpkin Chocolate Chip Bread Pudding (recipe, pareve)

Pumpkin Chocolate Chip Bread Pudding P Serves: 12

This dessert has all the richness of cream without  a drop in it. Fresh roasted and pureed pumpkin mixed with coconut milk, eggs, spices and chocolate chips produces a delicious, rich, chocolaty dessert. Make it in a baking dish or in muffin cups for individual bread puddings. Perfect for Thanksgiving or any time of year.

Prep time: 20 minutes  Baking time: 30-45 min.
Ingredients
5 cups crusty bread-cut into cubes (I used leftover challah)
1 stick pareve margarine-diced
1 ½ cups pureed pumpkin
¾ cup coconut milk
½ cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
2 eggs + 2 yolks
1 cup pareve chocolate chips
Non dairy baking spray
Equipment
2 mixing bowls
8 inch square glass baking pan
Directions

Preheat oven: 350 F. Spray baking pan.

Toss bread cubes with diced margarine in mixing bowl. Set aside.

Whisk together all remaining ingredients except for chocolate chips in another mixing bowl.  Stir in chips. Combine bread cubes and margarine with liquid mixture and pour into baking pan. Place in preheated oven and bake 30-35 minutes or until the bread pudding has puffed and browned. It is delicious when served warm or cold.

Meatless Monday: Vegetable Frittata

Vegetable Frittata P Serves: 8

This recipe is so easy and versatile. Sauté vegetables of your choice, add cheese or don’t, pour beaten eggs over mixture and bake.  Eat a bowl of hot soup while frittata is baking. Serve it with a salad and crusty bread and you have an easy delicious Meatless Monday dinner.
Prep time: 15 min.
Cooking time: 30 min.
INGREDIENTS
12 eggs
7 full cups assorted vegetables (zucchini, yellow squash, peppers, onions, leeks, mushrooms, sundried tomatoes, broccoli, spinach)
2 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
Optional: 1/3 cup grated parmesan, ½ cup diced feta, 4 ounces goat cheese
EQUIPMENT
12” oven ready skillet
DIRECTIONS

1. Choose three or four vegetables (or more if you like) and dice them. Sundried tomatoes should be drained and cut into thin strips.
2. Preheat oven to: 350 F.
3. Heat olive oil in skillet. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning.
4. Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes.
5. Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.