tag:blogger.com,1999:blog-70769895844099253022024-03-12T21:45:55.175-07:00The Milk-Free LifeSimple Advice and Recipes For People With Milk AllergyKirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-7076989584409925302.post-68341305078970987192008-01-24T07:04:00.000-08:002008-01-24T07:13:27.618-08:00Frito Lay: Kind of Helpful Milk-Free List (and Kind of not)Frito Lay on their website has <a href="http://www.fritolay.com/fl/flstore/cgi-bin/ProdDetEv_Cat_351852_NavRoot_306_ProdID_352983.htm">a list of Foods that contain no lactose or milk</a>. Of course this sounds okay until I get to the bottom and read the disclaimer:<br /><blockquote>*The above products do not contain milk; however, they are produced on the same line as our products that do contain milk. Although the lines are washed between batches, a slight residue may remain on the line. Individuals who are extremely sensitive may be affected.</blockquote><br />So what do I do with this information? For me, as far as my child is concerned, I consider these foods to contain milk and I won't be giving them to him. Of course my child's food allergy is pretty severe.<br />If your child has a mild allergy however, this site might be useful.Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-51189645796502380082008-01-12T19:39:00.000-08:002008-01-15T10:24:40.874-08:00Recipe: Apple CakeThis cake seems to keep well in the fridge.<br /><blockquote>Apple Cake<br /> <br />Preheat oven to 350 degrees.<br /><br />In a separate large bowl mix 5 apples (sliced) with <br />4 tablespoons of sugar and 2 teaspoons of cinnamon.<br /> <br />In a large mixing bowl blend:<br />3 cups flour<br />1 1/2 teaspoon baking soda<br />1 1/2 teaspoon baking power<br />2 cups sugar<br />1/2 teaspoon salt<br />Add and beat til blended:<br />4 eggs (beaten)<br />1 cup cooking oil<br />1/3 cup orange juice<br /> <br />Add apple mixture and stir gently with a spatula. Pour into a greased tube pan. Bake 1 and 1/2 hours.<br />Cool in pan on cooling rack for 30 min. Then take a knife to loosen edges<br />from side on the pan, doing the middle, too. Give the pan a couple of shakes to loosen. After 1 hour, cover with aluminum foil.</blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-52836202096893622162008-01-11T16:29:00.000-08:002008-01-11T16:35:55.073-08:00Website: Can You Eat ItThis site, <a href="http://www.canyoueatit.com/">Can You Eat It</a>, looks like it has a lot of potential. After selecting the food allergens you are avoiding, you get a list of all products you can eat.<br />I'm not sure how accurate or up to date it is; it looks like it is still in it's earliest stages- but this looks like one to keep an eye on!<br /><br />http://canyoueatit.comKirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com1tag:blogger.com,1999:blog-7076989584409925302.post-5448137965872633342008-01-03T20:30:00.000-08:002008-01-03T20:40:12.719-08:00Travel Tip: Bringing Food Through Airport SecurityMost parents of kids with food allergies have food on hand for their kids wherever they go. That usually means carrying food around in a cooler bag at mealtimes. We have a lunch bag with an blue ice pack for perishable items. <br />Ice packs when traveling on planes, however, are a definite no-no, with current airline security measures. On my last trip, I had to throw my ice pack away when going through security.<br />This past holiday, however, I was prepared with an alternative. My alternative for an ice pack? <span style="font-style:italic;">Frozen juice boxes</span>, which are allowed through airline security, thankfully, and work almost as well as an ice pack to keep food cool.Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-61242959023477936392007-12-24T17:47:00.000-08:002007-12-24T18:02:24.154-08:00Recipe: Whole Wheat Banana Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_qhzbMq2j0jo/R3BiIY2VwxI/AAAAAAAAAA4/UpD_nBX9vpM/s1600-h/IMG_0976.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_qhzbMq2j0jo/R3BiIY2VwxI/AAAAAAAAAA4/UpD_nBX9vpM/s400/IMG_0976.JPG" alt="" id="BLOGGER_PHOTO_ID_5147722270333322002" border="0" /></a><br />Who needs Bisquick?<br /><blockquote>Whole Wheat Banana Pancakes<br /><br />Sift together:<br />1 1/2 cups Whole Wheat Flour<br />1/2 teaspoon salt<br />2 tablespoons sugar<br />1 3/4 teaspoons baking powder<br />Cinnamon, 1/2 teaspoon or to taste (optional)<br /><br />Separately, combine:<br />2 eggs<br />1 tablespoon canola oil<br />1 to 1 1/4 cups soy or other non-dairy milk<br /><br />Combine dry and liquid ingredients quickly, stirring with a fork. After mixing, stir into to this mixture:<br /><br />1 ripe banana, chopped into small pieces<br /><br />cook as you usually would for pancakes, on a hot non-stick pan, lightly greased by rubbing a canola-oil-soaked paper towel around on the hot pan. Flip pancakes and cook on other side a bit after pancakes bubble, and before they get too dark. Regrease the pan after each pancake.<br /><br />Serve as you like with syrup and vegan margarine; or, as I often do, topped with powdered sugar sprinkled from a sieve.<br /><br /></blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com2tag:blogger.com,1999:blog-7076989584409925302.post-75158819462484445812007-12-18T17:51:00.000-08:002008-01-15T10:25:30.659-08:00Barbeque What?Although our family doesn't eat a vegetarian diet anymore, we eat very little meat. We eat no beef, because our child is allergic to it, and for general health reasons. Although we do eat chicken and fish, we eat a lot of vegetarian and vegan meals. Tonight I decided to make "barbeque tofu", something that seems like two worlds merging together... that really never should be. But it really isn't bad, I swear!<br />It's frugal and although not the healthiest way to prepare tofu, it's not that bad for you, either. It's also very quick to prepare.I just take some barbeque sauce and marinate slices of tofu in it before sauteing in a little canola oil, and then topping it off with more sauce. I make my own barbeque sauce, but really anything you buy in a jar will probably do just fine.<br />Here it is in the pan:<br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_qhzbMq2j0jo/R2h7Xo2VwvI/AAAAAAAAAAo/l6__H4_xdSs/s400/IMG_0902.JPG" alt="" id="BLOGGER_PHOTO_ID_5145498220303336178" border="0" />And here it is on a plate, undignified on bread instead of a roll (but it's hard for me to get dairy free rolls and I just don't have the time right now to make them):<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_qhzbMq2j0jo/R2h8vI2VwwI/AAAAAAAAAAw/xgM8U5SGUEM/s1600-h/IMG_0908.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_qhzbMq2j0jo/R2h8vI2VwwI/AAAAAAAAAAw/xgM8U5SGUEM/s400/IMG_0908.JPG" alt="" id="BLOGGER_PHOTO_ID_5145499723541889794" border="0" /></a>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-89116287972801831172007-12-15T12:02:00.001-08:002007-12-15T12:23:57.816-08:00Recipe: Vegan Pumpkin Oatmeal Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_qhzbMq2j0jo/R2QzY42VwuI/AAAAAAAAAAg/xpmcAzcPFRE/s1600-h/IMG_0887.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_qhzbMq2j0jo/R2QzY42VwuI/AAAAAAAAAAg/xpmcAzcPFRE/s400/IMG_0887.JPG" alt="" id="BLOGGER_PHOTO_ID_5144293177034130146" border="0" /></a><br />I like recipes that use ordinary ingredients that you happen to have on hand in your kitchen, and don't have to buy ingredients. That allows me to bake spontaneously, on the boring gray rainy day. This is one of those recipes - if you are a regular baker, you might have all of the ingredients in your cupboard right now.<br />This recipe is a subtle modification of a recipe I found <a href="http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=187">here</a>. I used whole wheat, changed the spices a bit, used less sugar, and made them bigger. I'm sure the recipe could be modified for even less sugar if more raisins were used.<br /><span class="recipe"><b></b><br /><blockquote>Vegan Pumpkin Oatmeal Cookies<br /><br />2 cups whole wheat flour<br />1 1/3 cups rolled oats<br />1 teaspoon baking powder<br />3/4 teaspoon salt<br />1 tsp cinnamon<br />1/4 teaspoon ginger<br />1 1/2 cups sugar<br />2/3 cup canola oil<br />2 tablespoons molasses<br />1 cup canned pumpkin, or cooked pureed pumpkin<br />1 teaspoon vanilla<br />1 cup walnuts, finely chopped<br />1/2 cup raisins<br /><br /><br />Preheat oven to 350.<br />Mix together flour, oats, baking soda, salt and spices.<br />In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla Add dry ingredients to wet in 3 batches.Fold in walnuts and raisins.<br />Drop by very large tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten lightly of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 18 minutes or until done. Makes 18 extra large cookies. </blockquote></span>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-39745807937875496822007-12-14T18:15:00.000-08:002007-12-14T18:23:25.227-08:00Milk Allergy In The News: Milk, Egg Allergy Harder To OutgrowChildhood milk and egg allergy is becoming harder to outgrow than in the recent past, according to a new study, says <a href="http://www.reuters.com/article/healthNews/idUSN1210418120071212">this article from Reuters</a>.Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com2tag:blogger.com,1999:blog-7076989584409925302.post-11773620559479201422007-12-12T07:58:00.000-08:002007-12-12T08:13:04.231-08:00Recipe: Rice and Almond Flour Pie CrustI can't remember where I found this recipe originally; I made it last Christmas for a friend avoiding wheat and gluten and was happy with the results. It also happens to be milk-free. Great for those with celiac disease.<br /><blockquote>Rice and Almond Flour Pie Crust<br /><br />1/3 cup whole almonds, ground to a fine powder in a blender<br />3/4 cup brown rice flour<br />1/4 teaspoon ground cinnamon<br />3 tablespoons water<br />2 tablespoons oil<br />2 tablespoons honey<br /><br />Preheat oven to 350 degrees.<br />In a 9-inch pie plate, combine the ground almond flour, brown rice flour and cinnamon and mix well with a fork.<br />In a microwave safe container, Combine the water, oil and honey, and heat in a microwave on low setting until honey is liquefied. Drizzle the honey liquid over the flour mixture in the pie plate, and blend together with a fork and let stand a few minutes.<br />Press the mixture firmly into place with your fingers, covering bottom and sides of plate evenly.<br />Bake empty crust for 5 minutes, or add filling and then bake pie as called for in pie recipe.</blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com1tag:blogger.com,1999:blog-7076989584409925302.post-85793097475531097072007-12-08T18:54:00.000-08:002007-12-09T12:19:47.334-08:00Detecting Milk In The Foods You BuyIn the past, it was somewhat more difficult to figure out whether a food contains milk products or not. The Food and Drug Administration now now requires that manufacturers list any of the 8 most common food allergens (milk, egg, soy, wheat, fish, shellfish, peanut, and nut) in their ingredients list, or at the end of their ingredients list because of The Food Allergen Labeling and Consumer Protection Act (<a href="http://www.cfsan.fda.gov/%7Edms/alrguid4.html">FALCPA</a>), which took effect in 2006.<br />Because of FALCPA, you should be able to read an ingredient list to find out if something contains milk. It will state CONTAINS MILK at the end of an ingredients list, or the word MILK will be written in parentheses after a dairy ingredient. For example, an allergen warning might look like this:<br /><blockquote>Ingredients: Wheat flour, sugar, oats, eggs, butter (from milk), baking soda.</blockquote><br />Or, like this:<br /><br /><blockquote>Ingredients: Wheat Flour, sugar, oats, eggs, butter, baking soda.<br />CONTAINS MILK.<br /></blockquote><p><br />Unfortunately, FALCPA does not state how manufacturers should label potentially contaminated products. It is up to the manufacturer to voluntarily print warnings of cross contamination on labels that state "manufactured on equipment shared with milk" or "manufactured in a facility that processes milk products" or "may contain traces of milk". It is up to the consumer (and his or her allergist) to assess whether a product is safe to consume.<br />In general, if a product claims to be "manufactured on shared equipment" with milk, I assume it has milk in it and don't offer it to my severely milk-allergic child.</p>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-5406468207263365982007-12-06T06:07:00.000-08:002007-12-06T06:19:06.016-08:00Recipe: Simple Bread StuffingThis recipe could be made vegan with the simple substitution of vegetable broth for chicken broth.<br /><blockquote>Simple Bread Stuffing<br /><br />1 lb. loaf sliced bread (I prefer whole wheat)<br />3/4 cup dairy-free margarine<br />1 onion, chopped<br />4 stalks celery, chopped<br />2-3 teaspoons poultry seasoning<br />salt and pepper to taste<br />1+ cup chicken broth (check for dairy)<br /><br />Toast bread slices lightly, and let air dry out for an additional hour or more.<br />Melt margarine in microwave or saute pan. Saute onion and celery in margerine until soft. Add poultry seasoning, salt, and pepper. Stir in bread cubes, until coated. Moisten with chicken broth and stir. Add more broth if too dry.<br />Chill and use as a stuffing for turkey (make half recipe to stuff turkey breast), or bake in a greased casserole dish at 350 degrees for 30 minutes.<br /><br /></blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com1tag:blogger.com,1999:blog-7076989584409925302.post-65542993879696294652007-12-02T08:43:00.000-08:002007-12-02T08:49:32.874-08:00Recipe: Oatmeal Chocolate Chip CookiesWintery weather just makes me want to bake... and eat!<br /><br /><blockquote>Oatmeal Chocolate Chip Cookies<br /><br />1 and 1/3 cups of flour<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />3/4 cup of canola oil<br />2 tablespoons soy milk<br />1 1/3 cups sugar<br />2 eggs<br />1 1/2 tablespoons vanilla extract.<br />2 1/2 cups quick oatmeal<br />12 oz. of vegan chocolate chips<br /><br />Preheat oven to 350 degrees. Mix all ingredients together, then drop by spoonfuls on baking sheets. Bake 9-13 minutes or until done.<br /></blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-42691296754907449972007-12-01T05:30:00.000-08:002007-12-01T05:40:50.991-08:00Recipe: Tofu Chocolate PieThis is one of the easiest pies you can possibly make. It is quite like chocolate mousse. My family asks for it on a more than regular basis.<br /><br /><blockquote>Tofu Chocolate Pie<br /><br />2 12 oz. cartons firm silken tofu (like Mori-Nu)<br />2/3 of a 12 oz. bag of vegan chocolate chips (slightly more or less is fine)<br />1 teaspoon vanilla extract (or another favorite flavoring, such as almond or hazelnut)<br />1 Oreo brand prepared cookie crust, or other dairy-free graham cracker crust<br /><br />Blend tofu and vanilla in mixer about 3 minutes or so until smooth. Melt<br />chocolate chips and beat into tofu mixture. A Pour into the prepared crust. Chill several hours.</blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-11134674631659112282007-11-29T17:08:00.000-08:002007-11-29T18:03:50.605-08:00Non-Dairy Isn't Dairy-FreeMany so-called “non-dairy” foods aren’t really non-dairy at all - such as “non-dairy” coffee creamer and “non dairy” whipped topping. They contain <span style="font-style: italic;">casein</span> (milk protein). <span style="font-style: italic;">Sodium caseinate</span> means the same thing. Soy cheese <span style="font-style: italic;">sounds</span> dairy free, but most soy cheese is made from casein as well (vegan soy cheese is milk free.)<br />Food manufacturers really shouldn't be allowed to label foods as non-dairy when they are obviously not. But until the USDA regulates food labels more, we are stuck with "non-dairy" products with milk in them. When reading product labels, never assume that "non-dairy" is dairy-free.Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com1tag:blogger.com,1999:blog-7076989584409925302.post-15753231387361333472007-11-28T15:57:00.000-08:002007-11-28T16:30:11.296-08:00Eating Out: AsianEating out, for many people with food allergies, is a calculated risk. Undoubtedly, this is a risk that many do not want to take. However, for those who do eat out, there are things you can do, to reduce your risk of exposure to an allergen, including choosing a restaurant where the allergen is unlikely to be on the menu.<br />One obvious choice for those with milk allergy is Asian restaurants. Most Asian restaurants (Japanese, Chinese, Korean, and Thai, but not Indian, which uses a lot of dairy products) use no milk in their cooking. That's not to say there aren't some risks involve for those avoiding dairy; Asian food often mixes in western elements to suit western tastes. For example:<br /><ul><li>Some Chinese restaurants, for example, make "cheese wontons"; therefore, when eating Chinese food out, it is best to avoid anything deep fried, as it might be frying in the same oil used for cheese wontons<br /></li></ul><ul><li>Creamy style sauces in some Thai dishes (like some curries) can have dairy cream added to it, instead of using coconut milk.</li></ul><ul><li>Fortune Cookies sometimes contain milk.</li></ul><ul><li>I've seen an occasional dairy like "scallops sauteed in butter" at a Japanese sushi restaurant. Also popular are some sushi rolls that have cream cheese in them, like the "Philadelphia roll".</li></ul>If you live in an area where there is a Jewish community, there might even be a <span style="font-style: italic;">Kosher </span>Chinese restaurant (Flieshig meaing meat kosher) which would have no dairy products, further reducing your risk.<br />To be sure, if you do eat out at an Asian restaurant - do what you would do at any restaurant to be safe: Look over the menu carefully to see if there are obvious milk items on the menu. Ask your waiter or waitress what food contains milk, discuss "shared equipment", even speak with the chef if necessary. Foremost, do whatever it takes to be safe, even if you feel that you are being annoying or irritating.Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-90810446037615549382007-11-26T16:29:00.000-08:002007-12-09T12:19:11.839-08:00Recipe: Pumpkin MuffinsThese muffins freeze well for a convenient snack or travel food. This recipe also doubles well.<br /><blockquote>Pumpkin Muffins<br /><br />Preheat oven to 375 degrees.<br />Grease a non-stick muffin tin(with 12 holes), or fill a muffin tin with paper liners.<br /><br />Mix together dry ingredients:<br />1 cup white flour<br />3/4 cup wheat flour<br />1 tablespoon cinnamon<br />2 teaspoons baking soda<br />1/2 teaspoon salt<br />1/2 cup sugar<br /><br />In a separate bowl, mix together wet ingredients:<br />1 cup canned pumpkin (about a half of a can)<br />2 eggs (or egg replacer)<br />1/3 cup oil<br />3/4 cup soy milk or other non-dairy milk<br /><br />Combine wet and dry ingredients, be sure not to overmix or they muffins will be tough; stir until just mixed. Pour into muffin tin. Bake approx. 20 minutes or until muffins are done (adjust this time by testing centers of muffins with a toothpick). Makes 12 muffins.</blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com2tag:blogger.com,1999:blog-7076989584409925302.post-71049504237322292192007-11-25T09:29:00.000-08:002008-02-17T17:34:48.804-08:00List Of Dairy Free ProductsHere is a list of products that, to date, are not only free of dairy, but that also have NO warnings on the packaging of "shared equipment" or a "shared facility". This list will continue to be updated and expand as we get more items to list.<br /><span style="color: rgb(255, 0, 0);"><br /><span style="font-style: italic;">Disclaimer: This website is not responsible for errors made to this list. This list is not a guarantee of food being milk-free, as manufacturers often change recipes and ingredients. Always check packaging before consuming. Products listed here are not endorsed by the author.<br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">Bread:</span><br />Arnold NATURAL (this kind only)<br />Roman Meal<br />Nature's Promise (available at Giant Food)<br />Nature's Own<br />Whole Foods (at Whole Foods)<br />Giant brand English Muffins (at Giant Food)<br /><br /><span style="font-weight: bold;">Cake Mix:</span><br />Cherrybrook Kitchen Cake mixes<br />Duncan Hines Cake Mix (Butter recipe calls for added butter)<br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">Chocolate:</span><br />365 brand chocolate chips (available at Whole Foods Market)<br /><br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;">Cookies:</span><br />Oreo Cookies (plain)<br />Teddy Grahams<br />Almondina<br />Enjoy Life Cookies<br />Pepperidge Farm Ginger Man Homestyle Cookies<br /><br /><span style="font-weight: bold;">Crackers:<br /></span>Honey Maid Graham Crackers<br />Ritz Crackers (some flavors)<br />Wheatines by Barbara's Bakery<br />Wheat Thins (some flavors)<br />Wheatables<br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">"Cream Cheese":</span><br />Tofutti Better Than Cream Cheese, many varieties</span></span><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">Frosting:</span><br />Pilsbury Frosting, most flavors<br />Cherrybrook Kitchen Frosting Mix<br /><br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;">Granola Bars:</span><br />Nature Valley Trail Mix Bars<br />Cascadian Farms Organic Chewy Granola Bars (excluding peanut butter and vanilla chip)</span></span><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">Margarine:</span><br />Smart Balance LIGHT or ORGANIC (do not buy regular; it contains milk)<br />Earth Balance<br />Soy Garden<br />Spectrum Spread<br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">Pie Crust:<br /></span>Marie Calendar's frozen pie crust<br />Mrs. Smith's Deep Dish frozen pie crust<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><span style="font-weight: bold;">Pizza:</span><br />Tofutti Pizzaz<br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">"Sour Cream":</span><br />Tofutti Sour Supreme</span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /><br /><span style="font-weight: bold;">"Whipped Cream":</span><br />Soyatoo Vegan Whipped Topping<br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br /></span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;">"Yogurt":</span><br />Silk Soy Yogurt<br />Whole Soy Yogurt<br />Stonyfield O'Soy Yogurt<br />Ricera Rice Yogurt</span></span><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><br />Know of a dairy-free product you'd like to share? Please help me add to this list by leaving product names in comments.<br /></span></span>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com10tag:blogger.com,1999:blog-7076989584409925302.post-56372610033262939522007-11-25T09:22:00.000-08:002007-11-25T09:26:38.520-08:00Recipe: Buckwheat PancakesMost Pancake recipes require milk or buttermilk. Here's a good and healthy substitute.<br /><br /><blockquote>Buckwheat Pancakes<br /><br />1 cup buckwheat flour<br />1 tsp baking powder<br />2 tbsp. sugar<br />1/4 tsp. salt<br />1 egg<br />1 cup soymilk<br />1 1/2 tbsp. canola oil<br /><br />stir until mixed with a fork.<br /><br />I fried them up with just the barest amount of oil ( rub it with a oily paper towel) and after, top then with powdered sugar sprinkled through a sieve, which you only need a little of and is less sweet than syrup.</blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-64667097570755815382007-11-24T22:09:00.000-08:002007-11-25T06:41:06.596-08:00Replacements For Milk: Soy MilkSoymilk is the most common replacement for milk that I use. It is easy to find in regular grocery stores as well as health food stores, in both the refrigerated dairy case and aseptic shelf-stable containers (that look like large juice boxes) that don't require refrigeration. The aseptic containers are nice in that you don't have to store them in the fridge and can stock up. However, sometimes they tend to settle a little more (calcium fortification sinks to the bottom) and picky eaters may prefer the refrigerated kind.<br />There are many popular brands, some organic and some not. The organic ones are often not any more expensive than the non-organic ones, so I choose organic.<br />There are also many varying levels of sweetness: from <span style="font-style: italic;">unsweetened</span> to <span style="font-style: italic;">plain</span> to <span style="font-style: italic;">vanilla</span> to <a href="http://silksoymilk.com/">Silk</a> brand's <span style="font-style: italic;">Very Vanilla</span> (what one kid I know calls CANDY MILK) which is quite sweet. They come in different flavors as well: I've seen not only <span style="font-style: italic;">chocolate</span> and <span style="font-style: italic;">mocha</span> but <span style="font-style: italic;">green tea</span>. Also, some have more vitamin fortification than others.<br />I look for a soymilk that is significantly calcium- and vitamin- fortified (one serving having 30% of your day's calcium). I also look for an affordable soymilk, for like all milk replacements, soymilk get a bit expensive. I often buy <a href="http://www.giantfood.com/brands/natures_promise.htm">Nature's Promise</a> soymilk which is available at our local <a href="http://www.giantfood.com/brands/natures_promise.htm">Giant Food</a> and <a href="http://www.stopandshop.com/stores/brands/natures_promise.htm">Stop and Shop</a> (which is not in our area but is part of the same chain). At $1.29 a quart, it's one of the best prices around for organic soymilk, without going to a big-box, membership retailer like Sam's Club.Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com2tag:blogger.com,1999:blog-7076989584409925302.post-82403422413247628662007-11-24T18:07:00.000-08:002007-11-24T18:18:42.595-08:00Recipe: Quick and Easy Vegan Pumpkin PieAlthough it's past Thanksgiving, for me one can never have enough pie. This recipe is pretty convincing - surprise a holiday guest with a slice and tell them it's vegan <span style="font-style: italic;">afterward</span>.<br /><br /><blockquote>Quick and Easy Vegan Pumpkin Pie<br /><br />Preheat Oven to 350 degrees.<br /><br />12 oz. firm silken tofu<br />1 - 15 oz. can pumpkin<br />1/2 c. granulated sugar<br />1/3 c. canola oil<br />2 tbsp. molasses <br />1 tsp. vanilla extract<br />2 1/2 ts ground cinnamon<br />1/4 tsp. ground ginger<br />OR substitute cinnamon and ginger for 2- 3 tsp. pumpkin pie spice<br />1 Unbaked dairy-free crust of your choice ( I use the Mrs. Smith's brand deep dish frozen crust)<br /><br />Add all ingredients into blender and blend. Pour into pie shell and bake for about 1 1/2 hours, or until done.</blockquote>Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0tag:blogger.com,1999:blog-7076989584409925302.post-3209242869844986942007-11-24T17:44:00.000-08:002007-11-25T09:27:33.663-08:00Welcome!Welcome to the future home of dairy-free shopping, baking and cooking! This website will:<br /><ul><li>provide a list of (current) dairy-free foods</li><li>offer tips on figuring out if a food is truly dairy-free</li><li>give tips on where to shop for dairy-free foods</li><li>explain typical milk, butter, and cheese replacements</li><li>offer dairy-free cooking and baking recipes</li><li>have reviews of dairy-free products<br /></li></ul>We look forward to helping you deal with you and your family's milk allergies.Kirahttp://www.blogger.com/profile/04822809256031151300noreply@blogger.com0