Sweet, Parve / Dairy Free Kugel
I love a sweet noodle kugel with sourcream and cottage cheese but my daughter and husband are lactose intolerant.... so I need to make some major changes to my cooking....
Does anyone have a good, rich kugel, that is dairy free/ Parve. How do soy substitutes do in kugel? I'm not too interested in Yerushalmi kugel...unless there's a sweet version....
This could be put on the kosher board too, but I'll start here.
The Yerushalmi kugel is, by definition, sweet. I use one of Joan Nathan's 3 versions (it's at the bottom of this page http://www.sfgate.com/cgi-bin/article... ), It has a full cup of sugar for 6-8 servings. I love it and find it positively addictive but you have to like the sweet and peppery combination. But no, it's nothing like a standard dairy-type kugel. I am SO looking forward to making it tomorrow.
1/4 cup pareve margarine
1/2 cup dark brown sugar, packed
1 cup whole pecan halves
1 lb medium noodles, cooked and drained
4 eggs, beaten
1/4 cup pareve margarine, melted
1/3 cup sugar
1 tsp salt
Preheat oven to 350 degrees.
Melt 1/4 cup margarine in 10 inch bundt pan. Sprinkle brown sugar at bottom
and around side of pan. Press pecan halves firmly into bottom of pan. Mix
other ingredients into noodles. Pour into pan and bake 1 hour. Cool and