Soymilk Pompoms

Recipe for Pompoms

I love making dinner rolls of all kinds, and one of my favorites are these chubby little pompons which I adapted heavily from a Joy of Cooking recipe. The original recipe calls for milk, butter and an egg. I replace them with my preferred substitutes: soymilk, canola oil plus a little transfat-free shortening, and some… 

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Paws Off The Plate! Chocolate-"Cheesecake" Bars with Pine Nuts

This spring, as you start cleaning out your homes, please think of your local animal shelter to donate items they can use. Shelters are always in need of food, towels, blankets and toys, among other things, because of the tremendous number of animals that pass through their doors each day. I often stop by yard… 

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Pistachio Cardamom Shortbread Cookies

Pistachio Cardamom Shortbread

There are some food flavors that stay with us all our lives, and haunt us when we haven’t met them in a while. The flavor of these Crumbly Pistachio-Cardamom Shortbread cookies is, for my hubby Desi, something like that. Growing up in India, one of the fanciest cookies you could buy was a Nankhatai, a… 

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Mooli Paratha (Radish-stuffed Flatbread)

Mooli Paratha

Daikon radish, called mooli or mullangi depending on where you are in India, packs a mean health punch. Extremely low in calories, this white root vegetable is said to aid digestion and contains tons of fiber. Its spicy pungent taste also makes it ideal for salads. The root is usually sold along with the leafy… 

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Black Currant Scones Fit For A Queen

Whole-Wheat Scones with Black Currants

Terrifically healthy and delicious, it is possible to have these egg-free, dairy-free scones and eat them too. I substituted the cream traditionally used in scones with soy milk, and that resulted in a great improvement in their nutritive value without really sacrificing any of the taste. I did use a small amount of zero-trans-fat vegetable… 

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