Food question

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    For all the balabustas out there (not to be chauvinist, I am sure frum men cook, too), have any of you a fool-proof (myself, being the fool), no-fail kugel recipe WITHOUT eggs, nuts or seeds? my highly allergic grandchildren are coming for Shabbos and I am looking for a great potato kugel, or egg-free lukshen (I have egg-free noodles)kugel, something other than the cranberry oatmeal kugel that I always make. Ideas and suggestions for other hearty side dishes and a dessert, from someone else who has experience in this arena???? I am tired of making the same old, same old every time they come to me.

    ☕ DaasYochid ☕

    I don’t know, but enjoy them.


    Thanks, DY. I always do, B”H. I just feel bad that all the amazing delicious stuff I make (with a lot of Siyata D’Shmaya), cannot be served when they are in my house.


    Here’s good side dish, no eggs. Cook wild rice mixed with white rice until fluffy, usually 40 minutes for about 1 cup. Add 2 tbs olive oil to the water before cooking. Saute chopped kale or chopped spinach and chopped scallions. After the rice is done, add that to the rice and mix well. Add 3 tbs sweet and sour duck sauce and mix well. Serve. Enjoy.


    google egg free potato kugel recipes. lots of hits.


    People ask questions on forums to hear from real people who have experience, and they may value these people’s opinions on a level above information that they found via a Google search.

    Also, Google doesn’t have every answer.

    Also, someone here may have tried Googled recipes, and this person can provide feedback.


    My Vegan/Celiac Niece-in-law makes this and it is quite good. She does not remember where she got the recipe (it is not her own).

    10 potatoes, peeled and cut into chunks
    ½ cup (1 stick) margarine
    ¼ cup non-dairy creamer
    1 teaspoon salt
    2 onions, sliced
    2 tablespoons oil
    ½ teaspoon sugar
    Place potatoes in a large pot and cover with water. Bring to a boil and reduce heat. Simmer until potatoes are soft – about 20 to 30 minutes. Drain and mash with margarine, non-dairy creamer and salt. Spread potatoes in a greased 9 x 13-inch pan and smooth top.
    Preheat oven to 350 degrees. Sauté onions over low to medium heat until lightly browned – about 10 minutes. Add sugar and sauté 5 minutes more. Lay across top of the potatoes. Bake for 30 to 45 minutes.


    Norene Gilletz (she is lives in Canada and has written a number of cookbooks) may be able to help you with what could be substituted for eggs, nuts and seeds in a recipe. Her website “gourmania” has her contact information.

    CTL: Thanks for posting the recipe from your niece.

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