I have mentioned in my earlier post that eggs act as either binders, leaveners or moisturizers. In the past 2 months we experimented substituting silken tofu and flax seed meal for eggs in a recipe, both being binders. Pureed fruit can either be a binder or a moisturizer. For detailed explanation on egg substitutes I recommend reading Carol Fenster’s book, Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities.
The following information about... Read Full Story
It’s long time since I have baked a quick bread. The last time I baked this for my friends and it was a hit. I had used bananas instead of eggs, so the bread tasted more like bananas. That’s the only reason I don’t like using bananas as an egg substitute because it’s flavor/smell will dominate the baked dish. Whether it’s a carrot cake or chocolate cake, it’s going to taste like a banana only. So this time I decided to use flax seed meal as the egg substitute.
What is a Quick Bread? As... Read Full Story
After the success of egg free version of the classic chocolate chip cookies (both chewy and crispy), I wanted to try my hands on another American classic the “Oatmeal Raisin Cookies”. I didn’t know then that it’s going to cost me a lot of time and material to find the perfect recipe for an eggless version. I had one recipe in hand from a book called “Cookies”. Since I have baked earlier from this book, I thought of proceeding with a recipe from that book itself. Then I saw that it used 1... Read Full Story
Recently I have been seeing a lot of Indian/Indianized recipes in the Western cookbooks. The Curried Pasta and Vegetables is one such recipe from the book “1001 Low-Fat Vegetarian Recipes”. As the name suggests the book has 1001 low-fat vegetarian recipes; from appetizers to desserts the recipes are classified under 17 categories. I think I have to keep renewing this book in the library at least for 2-3 months.
Coming to this recipe, I adapted it from one of the recipes in the book... Read Full Story
I’m a mother of a preschooler and like many others of his age he is also picky when it comes to food. Earlier I didn’t have any problem at all with him during mealtime. He used to eat a lot of veggies, rice, chapathis and fruits etc. But not anymore. So these days I’m hunting for healthy and tasty recipes which appeal kids. While browsing the “Vegetarian Times - Fast and Easy” book I found many such recipes.
The Crispy Breakfast Bars recipe, especially caught my attention because these... Read Full Story
I had mentioned about eggless brownie cupcakes in my previous post and here I’m with the recipe. Actually 2 weeks back it was my son’s turn to provide snacks for his classmates in preschool and I was wondering what to bake from the humungous collection of eggless recipes I have now. Since I’m hosting this event, I decided to bake something using flax seed meal. I wanted to bake something simple, which appeals children and that can be easily packed. I had borrowed “The Joy of Vegan... Read Full Story
Good Morning friends! Hope to start this new week with more energy and vigor after the past two weeks’ crazy schedule. First, I want to apologize to some of the bloggers for not having acknowledged their entries for the AFAM event immediately. As I mentioned in my previous post I was so busy with baking and other stuff and fell sick because of that. Anyway back to normal now and I’m thrilled to do the round up of AFAM-Pumpkin. Of course, again my husband came to my rescue and did the round up... Read Full Story
Hi, everybody! Hope you all had a wonderful and safe Deepavali! I’ve been very busy for the past couple of days. Last week it was my son’s turn to provide snacks for his classmates at pre-school. It was for 2 days actually. So I baked Eggless Brownie Cupcakes using flax seed meal (I’ll post it shortly) and vegan pumpkin cookies. The next day was my husband’s birthday and I baked a cake for him. All this baking really made me very tired and nauseous. I realised that too much of... Read Full Story
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It’s long time since I posted for the “Your Recipe Rocks” series. It’s not that I have not been trying out recipes from all your fabulous blogs. Don’t laugh, but the real reason is I’m not able to get good pictures of the dishes. Fall has started and we really don’t have enough sunlight in our place to take good photos. It may sound like a lame excuse, but believe me or not that’s the truth. Even the stew which I’m posting today, I had to reserve... Read Full Story
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Pumpkin payasam (Kheer) is our favorite kheer next to carrot kheer. The speciality of this kheer is, you will not be able to taste the pumpkins at all. It’s also very easy to prepare.
Ingredients
Pumpkin, skinned, cooked and mashed - 1 cup
Milk - 4 to 5 cups (depends on the consistency you want)
Sugar - 1/2 to 3/4 cup (more or less according to your taste)
Optionals:
Saffron strands - 5 to 6
Almonds - 10
MTR Badam Feast - 2 tablespoons
Cardamom... Read Full Story
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