Tag Archives: eggless baking

Recipe : Eggless Pumpkin Pie

Eggless Pumpkin Pie. For The Client. All organic food rules apply.


The Client is back! Not permanently back in my life, but back from some international travel. A few days ago he Facebooked me from India asking if I could have a pumpkin pie ready for him on the 10th, since he missed Thanksgiving. Of course, all The Client’s food rules applied: all organic, whole wheat, sucanat, no soy, no aluminum. As if I would forget!

I am indiscriminately loading pie pics to this post. Since the pie was for sale, there was no slicing it up for the camera. Nevertheless, I will give you whatever I’ve got, including the recipe.



*Laminated Pie Crust Recipe (click here)

The first thing to do is begin the pie dough. even if you are not laminating your pie dough, it is a good idea to make your dough and stick it in the fridge so it is cold when you are rolling it out. The pie dough can even be made a couple of days ahead of time and stored in the refrigerator. Leftover dough can be frozen for later use.


1 pie pumpkin

1/2 c arrowroot powder

1 cup heavy whipping  cream

2 cups sucanat

big pinch o’ salt

1 tablespoon butter

2 tspn ground cinnamon

1/2 tspn nutmeg

1/2 tspn ground ginger

pinch o’ cloves

1/2 tspn cardamom


1) Wash outside of pumpkin, removing any stickers. Slice in half, bake at 400 on a cookie sheet for about an hour or until a knife easily pierces pumpkin.

2) Remove pumpkin from oven, cool, remove seeds and strings. Much easier to do after pumpkin is cooked than before. Baking of pumpkin can be done hours or even as much as a day ahead of time

3) Preheat oven to 400. Combine in bowl or food processor the scooped out pumpkin and all the other ingredients.

4) Roll out pie dough and press into pie plate.

5) Pour mixture into pie plate, evenly spreading.

6) Put pie in oven. Reduce heat to 350. Bake for one hour. Remove from oven to cool.

7) Serve pie once cooled.

Love my Ikea pie plate!

In the past I’ve baked my pies in a 9″ pyrex pie plate, a new skool Jadeite pie plate and in a Fiestaware pie plate. They are all rather deep dishy. But on a recent voyage to the Swedish Embassy, aka Ikea, I purchased the 11″ SMARTA pie plate for seven dollars and seven dollars ONLY (plus tax). It is more quichey and I have no idea how easily the pie scoops out since I left the honor of cutting to The Client, but I love that it is not as deep. Seems like a more even bake. Next time I get my passport stamped at Ikea, I am definitely picking up a few more of these. The simple white design is perfect for food photographing and the priset är rätt! Also, I’m seriously thinking of stockpiling them for thrifty gifts.

Don’t feel like you can’t repeat pumpkin pie for your Christmas dessert table. As long as they are selling fresh pumpkins in the store, the season is right for this pie!



Filed under Uncategorized

Happy Thanksgiving! Eggless Pumpkin Pie Recipe

Happy Thanksgiving!

Remember my pumpkin pie post? Well, there’s been a recipe request, so here it is.

As for the crust, you can do a regular pie crust, homemade graham or nut crust or some kind of pre-made store bought. My current fave is the laminated crust, which I blogged about here. Super flaky. Like me.

Pumpkin Pie Recipe

(This is not the best recipe because the measurements are not exact…but it should work out 😉

1) Slice in half one small baking pumpkin, like kabocha squash. De-seed, place flesh down on parchment lined baking sheet and bake at 375 for about 40 minutes or until you can insert a knife through it. Baking pumpkin can be done a day ahead.
2) Cool and remove flesh. Puree.
3) Mix together pumpkin (food processor works well) with 1/4 cup arrowroot or cornstarch, 1 can evaporated milk, 2 cup sucanat, pinch of salt, 1.5 tsp cinnamon, 1/4 tspn nutmeg, 1/2 tsp ginger, pinch cloves, pinch ground cardamom (optional).
4) Pour into your pie crust, bake in oven preheated to 400 degrees. Reduce heat to 350 when pie is in oven. Bake for 1 hour. Remove from oven, cool.

This recipe will make two tiny 9 inch pies (aluminum tins) or one large 9 inch pie.

I admit, this is not the best recipe in terms of exactness. I really just go off of a recipe, even for baking. You can substitute the evap. milk for sweetened condensed (reduce sugar) or milk or cream. Or coconut milk. About 1-3/4 cup. If you don’t have sucanat, you can use brown sugar or evaporated cane or turbinado or just whatever granulated sugar you normally use.


Filed under Uncategorized

Cooking for Baby Bindu! (Autumn Soup Recipe Included!)

As mentioned in the previous post, I am trying to prepare for baby number three by cooking and freezing so the family and I are well fed during the transition period.

The goal is to devote one day a week to cooking and freezing until I go into labor. Today’s attempt was a success. In addition to what’s pictured, I made two pumpkin pies. They will be more photogenic once cooled.

This weekend we are celebrating the boy turning 7 with a real life boy party. Baking will happen. I plan to crank out extra for the Sabjimata freezer section–brownies, vegan rice krispie treats, cookies and pizza.

Next week I hope to get some palak paneer, pasta casseroles (lasagna, manicotti, ziti) baked and frozen as well as raviolis and Chinese dumplings. The husband will be responsible for getting fresh fruits and veggies on the table when Bindu comes (yes, her name really will be Bindu…Bindumati to be exact). I know he can handle it. That and pancakes. The man makes an excellent pancake!

My kids' favorite soup. Vegetable barley--with pasta (alpahbets), nutrella (TVP), barley, beans and veggies.

In process: roasted butternut squash soup.

All done and topped with ground dry roasted cumin and a big squeeze of lime.

Lovely lovely soup! I am a fan of blended soups. Prefer them to brothy  soup with stuff in them (unless that stuff is some sort of dumpling).

A few weeks back my talented, beautiful, enchanting friend Mohini brought over a delicious autumny roasted squash soup for a little ladies who lunch date. Me, along with my UPS man who happened to stop by, were floored by this soup. It was a drop dead gorgeous on the tongue tribute to all things beautiful about blended soup. Creamy. Silky. Full of complex flavors blended together yet bursting at different taste bud locales in your mouth. Totally top of the line homemade soup.

Mohini posted the recipe on Facebook and, without her permission, I am posting it here. Hope you don’t mind  Miss Mo!

I don’t have a real recipe for this I’m just guessing on quantities for the most part. I like to roast the squashes and sweet potatoes first but you could use just butternut and/or sweet potatoes and peel and simmer in the broth with the other veggies.


3lbs. Winter Squash and sweet potato mix of your choice

1 Med/Lg Onion

1 Apple, peeled

2 Celery stalks

1 in. chunk of ginger

4 C Broth

4 C Water

Salt and Pepper

Olive Oil

Halve, seed, rub with olive oil, and sprinkle with salt your winter squash and taters. Toss in a 425 degree oven for 45-60 min or until done. Let cool and peel off those skins.

Dice up the onion, apple, celery, ginger and sweat in your soup pot in a little olive oil for 8 min or so.

Add water, broth, and salt and pepper to taste. Bring to a boil, then simmer 25min or until everything is nice and soft.

Add your cooked squash and puree with your wand blender or puree in batches in blender or processor.

Now you can season it to your liking. Today I used coconut milk and red curry paste. I also like to use Greek yogurt (or cream, half and half, or milk) and smidge of maple syrup, cinnamon, and nutmeg if you like those seasonings. Or just the dairy and some fresh parm. Oh, a little sage would be good too. There are a lot of ways to take this soup. Enjoy.

I usually fly by the seat of my maternity pants in the kitchen, but I was scheming to make this soup to freeze so I bought a few ingredients–namely butternut squash–and got cooking. My recipe really didn’t follow Mohini’s. I didn’t use apple. Had no ginger. And did not make it over to the Asian market for the red curry.

Jonesing for the quintessential flavors of the soup, I did *roast* my butternut squash. I strayed from my usual cooking repertoire and used some forbidden fruits (vegetables really) for the mirepoix. Carrots, celery and….two others! Anyone want to try and guess?

I added the spices at the end, after the soup was blended. Fresh green curry leaf, hing, black pepper, cinnamon, garam masala, thyme and dry roasted ground cumin. Also, lots and lots of lime. Salt and Braggs as usual. The result was warm and rich and tangy. Not Mohini’s, but definitely a contender. Looking forward to pushing this baby out so I can indulge in some soupness.

Half gallon and quart jars filled--with ample headspace left--and headed to the freezer, to be retrieved when Baby Bindu is born.

Harriet's thumbprint jam cookies (click the recipes section on the top of the page to get the 411 on Harriet) made with my sweet & sour cherry + tangerine persimmon jams.

This cookie plate is gone, save for two remaining cookies that don't have much hope of making it past breakfast time. I made 5 dozen cookies. The rest have been divided into three rations and are now in the freezer.

For the Babu's dinner, I attempted to make a vegan-ish omelette. I wasn't working from a recipe, although I had read a few. Well, I didn't read carefully enough because I way overdid it with the milk. I cooked it on the stove top. I baked it in the oven. It never got crepey. In the end, I put it in a bowl and called it sandwich spread. The flavor was good; it tasted exactly like stuffing--proving fast and loose doesn't always work out.


Filed under Uncategorized

Eggless Challah

Shared it on Facebook first....eggless (vegan-ish) challah and Devorah.

I’ve been wanting to make eggless challah ever since I first ventured across a vegan recipe from the PPK gals. Except their recipe calls for bananas. And that just seemed too…banana-y for me.

Well, last Shabbat (don’t I sound like a proper Jewess?) Trailrunner posted her weekly challahs on GW. They looked goooood.  The next day Jterrilynn posted her successful attempt. I was feeling left out. And also some pregnancy related challah cravings. If you’ve ever been Jewish, you just might know what all the fuss is about!

So I began researching vegan recipes. I decided to use a combo of ground flax and boiled sweet potatoes and plantains as my egg subs. I was going for bind and fluff, the subtle sweet flavor and color.

The combo made a nice bread, but aside from the shape and moistness, it wasn’t really challah. But it was good. My son loves it and I will use the same recipe for the dinner rolls I am slated to make for his class Thanksgiving.

I’m still contemplating ways to improve the recipe. Challah is similar to brioche–very eggy. Impossibly eggy. I will troll the online recipes and try to patch together some mash-up of ideas. My dough was very wet (I used whey so technically it wasn’t vegan). Trailrunner says you need the dough to be soft and squishy like a baby butt.

Speaking of baby butts, I don’t know when I will actually attempt another challah since my baby butt will be here in 5-8 weeks. Which is why I spent the day cooking stuff to freeze…

Ready to face the morning with a hot cup of apple cider, eggless challah and butter. From France.My son’s fancy tastes.

6 strand braided challah topped with sesame seeds

This is the second challah I made. It's quite large. The plan is to freeze it for the family to enjoy when the baby comes and I am *resting.* *All day.* *In bed.*

Strawberry jam, you are so delicious! After i took these pics, I devoured everything.

I would eat it again if it was on a plate in front of me.

* Chomp * Chomp *




Filed under Uncategorized

Recipe : Eggless Banana Nut Chocolate Chip Cookies

Cookies and milk and wintery morning sun. What a perfect way to end daylight savings time! While everyone else was snuggled away in bed, under blankets and tucked into flanneled pajamas, my boy and I snuck into the kitchen, unwrapped the butter left overnight on the cool marble counter to soften, and began measuring out ingredients.

In the early darkness of the chilly fall weather that finally snuck up on us and hopefully won’t sneak away too soon—we warmed the oven and snuggled against one another, rubbing cold noses and smelling like winter. The house was quiet except for our movements that echoed against the bare wood floors and were silenced by the motors of the mixer and the spice grinder. Faucets poured forth cold water and we smiled against the extra shivers, enjoying the novelty of trying to warm ourselves up after months of competing against the aggressive Florida heat.

Vanilla and maple extracts, rolled oats, brown sugar. Pack it down and then scoop it out. Into the stand mixer it all went, my boy proud and honored to be awake early, not having to share turns with his sister turning the mixer on and off. Sides of the bowl scraped down, parchment paper unfurled and flattened onto the baking sheets. Tablespoon by tablespoon the batches inched towards readiness.

Banana and butter and sugar all whipped to fluff in the food processor.

All together now in the stand mixer.

My boy doling out the dough.

Here’s how you can recreate this moment in the early hours of your own 40 degree morning…

Recipe : Eggless Banana Nut Chocolate Chip Cookies


(makes about 5-6 dozen)

2 cups all purpose flour

1 cup whole wheat flour

1 tspn baking soda

3 sticks salted butter

1 cup evaporated cane sugar or turbinado sugar

1 packed cup brown sugar

2 tbs flax eggs

1 tbs vanilla extract

1-1/2 tspn maple extract

3 medium sized ripe bananas

3 cups rolled oats

2-1/2 cups chocolate chips

1 cup chopped walnuts or pecans


1) Preheat oven to 375 degrees.

2) Mix together flours, salt, baking soda in a bowl

3) In a food processor or with a mixer, cream together sugar, bananas and butter

4) Combine all wet and dry ingredients, excluding: oats, nuts, chips.

5) When well combined, add remaining ingredients.

6) Drop dough by the tablespoon onto a parchment paper lined cookie sheet.

7) Bake sheets 10-13 minutes. Remove from oven, cool on wire rack.

**Cookies baked until barely golden will have a more cake like texture. Cookies baked until brownish will resemble a crunchy but not hard cookie.**


Filed under baking, kitchen tips, recipes, sabjimata, vegan

Spritz Cookies

Here is a recipe for eggless spritz cookies. Spritz cookies are really cute and this recipe is not exceptionally buttery or sugary. The result is a nice little breakfast cookie that can be eaten any time of day, especially at tea time. The dough is a bit dry and does not expand much at all when baked, so it can also be used as a lower sugar alternative for sugar cookie cutouts.

This recipe makes *a lot* of cookies and is great for when you need to maximize your cookie output. Also, this is a great *make ahead* recipe–these cookies taste better the next day!

Spritz Cookie Recipe (Eggless)

1.5 c butter

1 c brown sugar (packed)

1 tspn baking powder

1 tablespoon cream cheese

1.5 tablespoon yogurt (plain or vanilla or whatever)

1/4 tspn almond extract (optional)

3.5 cups unbleached white all purpose flour

Cream butter and sugar, add cream cheese and baking powder. Mix. Combine other ingredients.

Put unchilled dough in your cookie press and pump them out onto parchment lined cookie sheet. Bake in pre-heated oven 7-9 minutes @ 375 degrees.

spritz cookies with colored sugar crystals

My spritz gun is cheap, old and difficult. So I abandoned spritzing, added chocolate chips and carried on with my chin up and my teaspoon filled with un-rounded, un-heaping scoops. I had a lot of cookies to make and decided to abandon all varieties of cuteness and just be practical.

one stingy teaspoon: tiny chocolate chip cookies

cookie crisps

Okay. I couldn’t totally abandon cuteness. With my mini-food processor I whipped up a very low sugar cream cheese frosting that I piped onto a large circle cut cookie and then topped with another–a’ la’ peanut butter sandwiches. Minus the peanut butter.

cream cheese frosting chocolate chip cookie sandwich


Filed under baking, cookies, kitchen tips, recipes, sabjimata

Christmas Eve With a Family of Jewish Hare Krishnas (Give or Take an Agnostic)

Today the kids and I did a little craft inspired by this NY Times article on Jeffrey Bale, the great garden mosaicist whom I never heard of before reading this article. I  always thought that mosaics were neat-o, having an attraction to broken bits and shards of glass and tile. I also have some vague memory of my grandfather talking to me about mosaics when I was really young. If I wasn’t adopted, I might even say that I have a genetic predilection for mosaics. But I am adopted, so, rather than trying to over-determine the origin of my mosaic attraction, let’s just be satisfied with me thinking they’re neat-o.

Jeffy uses pebbles (they look more like big rocks to me) to create his garden gestalts in the backyards of the rich and USA Networked. One man’s stone soup is another man’s garden water, so I decided to go ahead and use my organic bean collection for a little craft time with los ninos. I knew the husband would be happy since he is not such a big fan of beans.

And look what my kids came up with! I was the “artist” (as my son so generously called me) who drew out the original design. The kids did the majority of bean work. Actually, my daughter sat around mostly eating pepitas (I didn’t have green split peas) while my son executed my artistic genius. It was very good work for his little pincer grasp development, fine motor skills blah blah blah.

Crow Bean Mosaic

If your kid has the attention span, I highly recommend doing a bean mosaic. We used Elmer’s Glue and the cardboard from the bottom of a case of Perrier. Five percent of your daily calcium in every serving!

Just because we don’t celebrate Christmas doesn’t mean we can’t bake. It just means that I am not obligated to buy my kids any presents. As my mother used to say to make us feel better when we were kids, “The goyim only get gifts on Christmas. Jewish kids get gifts all through the year.” Too bad my kids don’t identify as Jewish. Oh how they don’t know how screwed they really are!

As per my son’s request, I made cinnamon buns. I baked them on their side instead of spiral up for a little experiment. An experiment which went quite well, although I have no idea what I was trying to prove or to whom I was trying to prove it.

The usual stuff: butter, evap cane  (I wish I had sucanat), cinnamon and for a seasonal touch–satsuma orange zest. My son loved it and wolfed down two. Little Red Ridinghood, on the other hand, declared that she hates cinnamon buns. I hope when she is 35 she can say that with such conviction.

Cinnamon Buns w/ Zest of Satsumas


I also made my favorite shortbread recipe from The Heaven’s Gate cookbook. White spelt, satsuma zest and juice, walnuts, butter, salt, food processor, bake and slice. Simple yum.

Thank you, Keating Family!

Would you look at this! It seems starting a collection right before the holidays is the perfect way to get exactly what you want. My sister and her family sent me this oh so cutesy wootsy teapot. Number three in the house!

Just for the record, next year I will start collecting high end kitchen appliances…just if anyone wants to get me started. I would wink here, but I think WordPress would convert it to an ugly yellow emoticon. I would frown here, but…well…you know.

Va Fangul, This is Good Pizza!

Holy freaking Italian people. This pizza was so awesome. The crust. Light. So light that even though I rolled it thin it ended up being thick. But not bready thick. No. That would be focaccia. This was thick like an air mattress. Yes, a tasty, subtle air mattress with cheese on top. Too much cheese, apparently, because Mr. Cinnabon refused to eat anything but the crust. Says he hates cheese. Score one for the vegans. Would post an emoticon with the tongue sticking out letter ‘p’ thing but WordPress would just make it all Forrest Gump t-shirt no thanks.

Best Pizza Crust EVA!!!! SUCKAS!!!!

And I made all these sweets and savories despite these backward and primitive conditions:


Filed under Uncategorized