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From: Leslie (coeur_dalene_cuda1_id-eacb02-00-crdlid-70-36-4-242.losaca.adelphia.net)
Subject:         Re: My son and husband both have dairy allergies- HELP!
Date: June 28, 2006 at 9:19 am PST

In Reply to: Re: My son and husband both have dairy allergies- HELP! posted by Deidre in VA on June 27, 2006 at 11:26 am:

For ice cream, try the commercial varieties, they're excellent. Here is a recipe for homemade ice cream, it's really good too. I have an electric ice cream maker that I keep in the freezer and it's easy to mix up ice cream, the only time element is the waiting for it to chill in the freezer before putting it in the ice cream maker:

In a blender, put the following ingredients:

2 cups soymilk
1/2 cup soymilk powder
1/2 - 3/4 cup natural sugar -- I use beet sugar
2-3 t. vanilla or other flavoring
1/2 cup soy creme cheeze -- tofutii is good
OR 1/2 cup mashed silken tofu
OR 1/2 of a banana, peeled & sliced

(I have never tried the tofu or banana alternatives, so can't recommend; the creme cheeze makes a good ice cream)

Blend really good until creamy. Put in fridge or freezer for an hour or so to chill, then use your ice cream maker to churn.

For chocolate ice cream, add 1/3 cup cocoa powder, use 1 t. vanilla extract, and if you like you can add 1/2 cups or so chocolate chips, use the mini ones, add halfway through churning.


I have yet to find a good sub for whipped cream but know there are many recipes available, check the New Veggies board for that, Bryanna most likely has the best ones; I usually just use a scoop of vanilla Soy Dream ice cream or homemade when serving things like strawberry shortcake.

For cream sauce, use this recipe:

Nondairy Bechamel

2 cup soymilk (absolutely use UNSWEETENED, even Plain is too sweet for this)
1/2 cup crumbled extra-firm silken or regular tofu
1/2 cup water
1 chicken-style vegetarian broth cube or enough broth powder to make 1 cup (I use a powdered chiken-style vegetarian broth powder made by Frontier Foods for this)
1/2 t. salt
2 T. nondairy margarine or extra-virgin olive oil
(I use Earth Balance)
1 1/2 to 3. T. unbleached flour
Large pinch each of nutmeg & pepper

Place the soymilk, tofu, water, broth cube or powder, and salt in a blender, mix until very smooth (may take a few minutes to fully blend the tofu). Set aside.

In a medium, heavy saucepan over med. heat, melt the margarine and whisk in 1 1/2 T. of flour, adding more if necessary to make the mixture thicker. Whisk for a few minutes (I use a fork, the stuff gets tangled in a whisk), but remove from the heat just before it starts to change color. You want a white roux. Add to the soymilk mixture in the blender and process for a few seconds. Pour the mixture back into the saucepan. Cook over medium-high heat, stirring frequently, until thickened and boils, reduce heat and simmer for a few minutes to cook thoroughly. Whisk in the nutmeg & pepper.

It takes a learning curve to cook without dairy but it's well worth it. You can make non-dairy stuff every bit as good as what you are used to making, it's just using different ingredients. I think you'll like this recipe.

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