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    7 Recipes

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    An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.

    Recipe #491588

    Adapted from a 2003 recipe I found in the Houston Chronicle. Can be vegan if you use vegan chocolate chips and margarine instead of butter.

    Recipe #269175

    From the WW Versatile Vegetarian cookbook. This dressing is similar to mayonnaise and can be further flavored with herbs of your choice.

    Recipe #268692

    This recipe was inspired by a Trevti Dal --"three dals" -- recipe from my favorite Indian cookbook author Tarla Dalal. My recipe is actually four different types of dal but can be adjusted to accommodate pretty any type of split or quick-cooking legume. Preparing this in a slow cooker results in an amazingly creamy and flavorful dal that can be eaten on its own as a soup, or enjoyed with its more traditional accompaniments of rotis and rice.

    Recipe #202631

    This is a fusion recipe my mother invented when we were growing up. She wanted an eggless method for "breading" the eggplant and therefore made Indian-style pakoras (fritters) from slices of skinny chinese eggplant, then baked them into a yummy casserole with cheese and marinara sauce, which was then served warm in fresh sub rolls. It is always a big hit with our relatives and friends. I enjoy these with a handful of potato chips tucked into my freshly made sandwich.

    Recipe #185840

    I made this up the other day when I was craving something "tex-mex" but on the healthier side. It is very versatile, so feel free to adapt with whatever veggies or beans you have on hand!

    Recipe #182699

    My family's favorite banana bread. We never have eggs around, so this recipe makes it easy to enjoy this tasty treat just about any time.

    Recipe #177031

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