Guest guest Posted April 14, 2009 Report Share Posted April 14, 2009 Is there anything fat free and still good that can subsitute for cheese ________________ Instant Messaging, free SMS, sharing photos and more... Try the new Canada Messenger at http://ca.beta.messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 You just gotta re-train your taste buds. That's why I'm having such a hard time giving up FAT, but I've been making the effort. I was ADDICTED to cheese and oil and butter. But grains are good, they have a nutty taste, they are satisfying to the gut, they take up space, and the calories are minimal compared to cheese, even low-fat. So I hate to say, but there is nothing I have found except to switch to vegan and get used to it. It might take a while. JTOn Apr 14, 2009, at 3:54 PM, Lexa Pongracz wrote:Is there anything fat free and still good that can subsitute for cheese________Instant Messaging, free SMS, sharing photos and more... Try the new Canada Messenger at http://ca.beta.messenger./ jennifer trumpjennifur Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 There's plenty that can sub for cheese, just keep in mind that few fat-free vegan cheese subs are cheese clones. Nearly all of them use nutritional yeast, so if you don't like the flavor of nutr yeast, you may be out of luck. Listmom Susan has several at her blog/website: (I did a search for cheese and got 119 hits) Melty Pizza Cheeze (with variation for " cheddar " cheeze sauce) http://www.fatfreevegan.com/dressings/pizza_cheese.shtml Cheesy Sauce http://www.fatfreevegan.com/dressings/cheesy.shtml Mary , Lexa Pongracz <bearhealer wrote: > > > Is there anything fat free and still good that can subsitute for cheese > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 I agree -- it may sound like unhelpful advice, but it really is easiest just to tough it out until your taste buds and cravings adjust. No cheese substitute is really like cheese, and most of them are the opposite of fat free. In less time than you think it won't be a problem. Something that helps you tough it out is to make sure you have an ample supply of healthy, no-added-fat vegan foods and you eat them as much as you want (don't skimp -- if you're hungry eat something tasty). If you're choosing no-added-fat vegan foods portion sizes are not critical, at least at first. If you're not hungry you won't crave cheese and the like nearly as much. (Okay, eventually if you're still eating huge amounts of food you'll want to replace some of that with lower calorie veggies to cut down on the calories, but in the adjustment period at least don't worry about it.) Also, it might help if you try some foods new to you during your adjustment period. Looking forward to trying new things may help cut down on the cravings somewhat. Plus, you'll learn to like new stuff. Eventually when your taste buds are accustomed to not eating cheese you can try some of the wonderful fatfree"cheeze" recipes and enjoy them for what they are; right now, though, they probably won't satisfy your taste for the real thing. Debbie jennifer trump wrote: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 > Is there anything fat free and still good that can subsitute for > cheese That's a complicated question, and the answer depends a lot on a few things, primarily how long you've been off of cheese, what your expectations are, and what you mean to use the substitute for. If you're just giving up cheese, it will probably take a while before anything fat-free and vegan that you use tastes remotely cheesy. I think it was probably years after I went vegan before I even thought about making something really " cheesy, " such as vegan macaroni and cheese. On the other hand, I came up with a vegan, low-fat pesto recipe fairly soon after becoming vegan; that was easier because cheese was not the primary ingredient/flavor. So when you say " substitute for cheese, " if you mean something that you can spread on crackers, then I think you're going to have trouble finding something to substitute; it's best to wait a while and use cheese subs in smaller amounts first. But if you mean " substitute for cheese " in casseroles, lasagnas, Mexican dishes, etc., places where it's only one part of a complex-flavored dish, then I think it's definitely doable. In places where you don't just want to do without (and in Mexican food that's what I generally do, leave it out), a nutritional yeast-based sauce will often do the trick. That is, if you like nutritional yeast. And the only way to find out is to try. I see that while I've been writing this, Mary has sent the links to a couple of recipes from my site. (Thanks, Mary!) I use nutritional yeast sauces a lot in casseroles on my blog (and a little nutritional yeast in the " ricotta " for my lasagna). They don't all have the word " cheese " or " cheeze " in the description because I don't want people new to vegan cooking to expect them to really taste like cheese. But if you're interested, here a few of these types of recipes, many of which have been used successfully on cheese-eaters: Vegan Eggplant " Parmesan " : http://blog.fatfreevegan.com/2006/09/vegan-eggplant-parmesan.html Polenta Lasagna: http://blog.fatfreevegan.com/2007/02/polenta-lasagna-with-portabellas-and.html Creamy Scalloped Potatoes: http://blog.fatfreevegan.com/2006/03/creamy-scalloped-potatoes.html Easy Macaroni and " Cheeze " http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html Golden Potato and Tempeh Casserole: http://blog.fatfreevegan.com/2008/07/golden-potato-and-tempeh-casserole.html Pumpkin and Black Bean Casserole: http://blog.fatfreevegan.com/2008/10/pumpkin-and-black-bean-casserole.html Easy Spinach and Mushroom Lasagna: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html Some of these use tahini or cashew butter for added creaminess, but it can always be left out. Susan ------------- Susan Voisin FatFree Vegan Kitchen http://blog.fatfreevegan.com ------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 When you say nutritional yeast, are you talking about " Brewers Yeast " ? On Tue, Apr 14, 2009 at 4:04 PM, jennifer trump <jennifur wrote: You just gotta re-train your taste buds. That's why I'm having such a hard time giving up FAT, but I've been making the effort. I was ADDICTED to cheese and oil and butter. But grains are good, they have a nutty taste, they are satisfying to the gut, they take up space, and the calories are minimal compared to cheese, even low-fat. So I hate to say, but there is nothing I have found except to switch to vegan and get used to it. It might take a while. JT On Apr 14, 2009, at 3:54 PM, Lexa Pongracz wrote: Is there anything fat free and still good that can subsitute for cheese________Instant Messaging, free SMS, sharing photos and more... Try the new Canada Messenger at http://ca.beta.messenger./ jennifer trump jennifur Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 >When you say nutritional yeast, are you talking about "Brewers Yeast"? In the U.S., most brewer's yeast is not the same as nutritional yeast. (There's one brand of brewer's yeast that list member Erin uses, and if he's around, he can tell you what it is.) You can usually find it in bulk at natural food stores or in packages from the Red Star company. Read ingredients carefully if it comes from any other company because some of them have whey added. Susan -------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 No, nutritional yeast is rather yellow and smells heavenly! Chock full of B vitamins, too. I sometimes crave it and eat it plain by the spoonful. OK, yes, I am weird...grin....! Be sure to get a *good* brand. Try your health food store where you may be able to buy it in bulk and maybe try a small taste first. It's great in " cheeze " sauces, added to " chicken " soup or sprinkled over popcorn. There's a couple of wonderful nacho cheeze sauces with ground cashews, pimentos and nutritional yeast. You'll never miss the cheese! On Tue, Apr 14, 2009 at 7:29 PM, Sandy Abernathy <sandy.abernathy wrote: When you say nutritional yeast, are you talking about " Brewers Yeast " ? Recent Activity 21 New Members Visit Your Group Give Back for Good Get inspired by a good cause. Y! Toolbar Get it Free! easy 1-click access to your groups. Start a group in 3 easy steps. Connect with others. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Oops, when I say "you can usually find it in bulk," I'm talking about nutritional yeast. I would avoid anything labeled brewer's yeast because most probably it's NOT nutritional yeast. Susan - Susan Voisin Tuesday, April 14, 2009 6:39 PM Re: gosh >When you say nutritional yeast, are you talking about "Brewers Yeast"? In the U.S., most brewer's yeast is not the same as nutritional yeast. (There's one brand of brewer's yeast that list member Erin uses, and if he's around, he can tell you what it is.) You can usually find it in bulk at natural food stores or in packages from the Red Star company. Read ingredients carefully if it comes from any other company because some of them have whey added. Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 A lot of people cringe when I tell them I like brewer's yeast, but apparently I just got lucky. While my first experience w/ nutritional yeast was the familiar yellow flakes, and I liked it OK, my first experience with brewer's yeast was with Lewis Labs brand: http://www.vegandonelight.com/links/LewisLabs and I've been a regular user and fan ever since. I haven't had a reason to try any other, though maybe I should just to see if I have the same reaction as everyone else. -Erin http://www.zenpawn.com/vegblog http://www.ShopVeganRaw.com - Susan Voisin Tuesday, April 14, 2009 7:39 PM Re: gosh >When you say nutritional yeast, are you talking about " Brewers Yeast " ? In the U.S., most brewer's yeast is not the same as nutritional yeast. (There's one brand of brewer's yeast that list member Erin uses, and if he's around, he can tell you what it is.) You can usually find it in bulk at natural food stores or in packages from the Red Star company. Read ingredients carefully if it comes from any other company because some of them have whey added. Susan ------------- Susan Voisin FatFree Vegan Kitchen http://blog.fatfreevegan.com ------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 What purpose does nutritional yeast and/or brewer's yeast serve in a recipe. Is there a substitute for it. It is a bit more difficult to find and more expansive. Thanks Monique , " Erin " <truepatriot wrote: > > A lot of people cringe when I tell them I like brewer's yeast, > but apparently I just got lucky. While my first experience w/ > nutritional yeast was the familiar yellow flakes, and I liked > it OK, my first experience with brewer's yeast was with Lewis > Labs brand: http://www.vegandonelight.com/links/LewisLabs and > I've been a regular user and fan ever since. I haven't had a > reason to try any other, though maybe I should just to see if > I have the same reaction as everyone else. > > -Erin > http://www.zenpawn.com/vegblog > http://www.ShopVeganRaw.com > > > - > Susan Voisin > > Tuesday, April 14, 2009 7:39 PM > Re: gosh > > >When you say nutritional yeast, are you talking about " Brewers Yeast " ? > > In the U.S., most brewer's yeast is not the same as nutritional yeast. > (There's one brand of brewer's yeast that list member Erin uses, and if he's > around, he can tell you what it is.) You can usually find it in bulk at > natural food stores or in packages from the Red Star company. Read > ingredients carefully if it comes from any other company because some of > them have whey added. > > Susan > > ------------- > Susan Voisin > FatFree Vegan Kitchen > http://blog.fatfreevegan.com > ------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 The nutritional yeast gives a rich, salty, cheesy flavour without adding any fat. Also a good source of B vitamins. You only use a little at a time, because it's a strong flavour. Not everybody likes it, though! Best wishesAlice LeonardANGEL FOOD for vegan treats: marshmallow, meringue, cheeses and creamPO Box 78111 Grey Lynn, Auckland, New ZealandPhone 0064 9 3764623 or 021 2964996This is why I'm vegan:"The animals of the world exist for their own reasons. They were not made for humans any more than black people were made for white, or women created for men." - Alice Walker On 15/04/2009, at 12:44 PM, MD wrote:What purpose does nutritional yeast and/or brewer's yeast serve in a recipe. Is there a substitute for it. It is a bit more difficult to find and more expansive.ThanksMonique Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Thank you very much for your answer. I have a recipe for a crust like a pie crust and along with millet and other ingredients they ask for nutritional yeast. I really do not know anything about it and I wonder if it is for thickening of any other purpose they would ask for it in the recipe. Is there a website where they would talk more about it? Thank you Monique , Alice Leonard <alice wrote: > > The nutritional yeast gives a rich, salty, cheesy flavour without > adding any fat. Also a good source of B vitamins. You only use a > little at a time, because it's a strong flavour. Not everybody likes > it, though! > Best wishes > Alice Leonard > > ANGEL FOOD for vegan treats: marshmallow, meringue, cheeses and cream > PO Box 78111 Grey Lynn, Auckland, New Zealand > Phone 0064 9 3764623 or 021 2964996 > > This is why I'm vegan: > " The animals of the world exist for their own reasons. They were not > made for humans any more than black people were made for white, or > women created for men. " - Alice Walker > > > > > On 15/04/2009, at 12:44 PM, MD wrote: > > > What purpose does nutritional yeast and/or brewer's yeast serve in > > a recipe. Is there a substitute for it. It is a bit more difficult > > to find and more expansive. > > > > Thanks > > > > Monique > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 I'm sure the nutritional yeast is there for flavour. You could just add a little extra salt instead. Best wishesAlice LeonardANGEL FOOD for vegan treats: marshmallow, meringue, cheeses and creamPO Box 78111 Grey Lynn, Auckland, New ZealandPhone 0064 9 3764623 or 021 2964996This is why I'm vegan:"The animals of the world exist for their own reasons. They were not made for humans any more than black people were made for white, or women created for men." - Alice Walker On 16/04/2009, at 2:43 AM, MD wrote:I have a recipe for a crust like a pie crust and along with millet and other ingredients they ask for nutritional yeast. I really do not know anything about it and I wonder if it is for thickening of any other purpose they would ask for it in the recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Hi Alice: Thank you. That gives some ideas. Also my curiosity is peeked and I will google and hopefully I can find more information about it. I have been following the conversation for about 2 weeks and I am really inspired to try to eat vegan. But at the same time I am scared a bit. You see I have diabetes and I have to consider howl to eat that way and meet the medication and how to balance. I have a desire to feel better and at the same time I feel overwhelmed. I will continue to read the messages. However if anybody have the experience of such a transition and care to offer any help would be very welcomed. Thank you Monique , Alice Leonard <alice wrote: > > I'm sure the nutritional yeast is there for flavour. You could just > add a little extra salt instead. > Best wishes > Alice Leonard > > ANGEL FOOD for vegan treats: marshmallow, meringue, cheeses and cream > PO Box 78111 Grey Lynn, Auckland, New Zealand > Phone 0064 9 3764623 or 021 2964996 > > This is why I'm vegan: > " The animals of the world exist for their own reasons. They were not > made for humans any more than black people were made for white, or > women created for men. " - Alice Walker > > > > > On 16/04/2009, at 2:43 AM, MD wrote: > > > I have a recipe for a crust like a pie crust and along with millet > > and other ingredients they ask for nutritional yeast. I really do > > not know anything about it and I wonder if it is for thickening of > > any other purpose they would ask for it in the recipe. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Hi MoniqueGlad to help! I dont have personal experience with diabetes, but I have done a lot of reading around healthy vegan diets. I've seen that PCRM offers weekly classes via their website (www.pcrm.org) for people with diabetes - must be a video link, I think - but anyway, do go check out their site and see what support they're offering. They seem to be a really great organisation. And there will be people there who have gone through exactly the change you're wanting to make.Good luck!aliceOn 16/04/2009, at 8:09 AM, MD wrote:Hi Alice:Thank you. That gives some ideas. Also my curiosity is peeked and I will google and hopefully I can find more information about it. I have been following the conversation for about 2 weeks and I am really inspired to try to eat vegan. But at the same time I am scared a bit. You see I have diabetes and I have to consider howl to eat that way and meet the medication and how to balance. I have a desire to feel better and at the same time I feel overwhelmed.I will continue to read the messages. However if anybody have the experience of such a transition and care to offer any help would be very welcomed.Thank youMonique--- In , Alice Leonard <alice wrote:>> I'm sure the nutritional yeast is there for flavour. You could just > add a little extra salt instead.> Best wishes> Alice Leonard> > ANGEL FOOD for vegan treats: marshmallow, meringue, cheeses and cream> PO Box 78111 Grey Lynn, Auckland, New Zealand> Phone 0064 9 3764623 or 021 2964996> > This is why I'm vegan:> "The animals of the world exist for their own reasons. They were not > made for humans any more than black people were made for white, or > women created for men." - Alice Walker> > > > > On 16/04/2009, at 2:43 AM, MD wrote:> > > I have a recipe for a crust like a pie crust and along with millet > > and other ingredients they ask for nutritional yeast. I really do > > not know anything about it and I wonder if it is for thickening of > > any other purpose they would ask for it in the recipe.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Some references for a very low-fat vegan diet for folks with diabetes (mostly type 2, but with some applications to type 1 as well): Neal Barnard's Program for Reversing Diabetes and PCRM article on diabetes John McDougall on Type 2 Diabetes Joel Fuhrman (of Eat to Live) on Diabetes Debbie Alice Leonard wrote: Hi Monique Glad to help! I dont have personal experience with diabetes, but I have done a lot of reading around healthy vegan diets. I've seen that PCRM offers weekly classes via their website (www.pcrm.org) for people with diabetes - must be a video link, I think - but anyway, do go check out their site and see what support they're offering. They seem to be a really great organisation. And there will be people there who have gone through exactly the change you're wanting to make. Good luck! alice On 16/04/2009, at 8:09 AM, MD wrote: I have been following the conversation for about 2 weeks and I am really inspired to try to eat vegan. But at the same time I am scared a bit. You see I have diabetes and I have to consider howl to eat that way and meet the medication and how to balance. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Dr. Neal Barnard has a website that tells how to do this. Go to www.pcrm.org and then click on the diabetes banner they have a how to eat a plant based low fat diet there for diabetics! * If I speak in the tongues of men and of angels, but I do not have love, I am a noisy gong or a clanging cymbal.* --- On Wed, 4/15/09, MD <mdncs wrote: MD <mdncs Re: gosh Date: Wednesday, April 15, 2009, 4:09 PM Hi Alice:Thank you. That gives some ideas. Also my curiosity is peeked and I will google and hopefully I can find more information about it. I have been following the conversation for about 2 weeks and I am really inspired to try to eat vegan. But at the same time I am scared a bit. You see I have diabetes and I have to consider howl to eat that way and meet the medication and how to balance. I have a desire to feel better and at the same time I feel overwhelmed.I will continue to read the messages. However if anybody have the experience of such a transition and care to offer any help would be very welcomed.Thank youMonique, Alice Leonard <alice wrote:>> I'm sure the nutritional yeast is there for flavour. You could just > add a little extra salt instead.> Best wishes> Alice Leonard> > ANGEL FOOD for vegan treats: marshmallow, meringue, cheeses and cream> PO Box 78111 Grey Lynn, Auckland, New Zealand> Phone 0064 9 3764623 or 021 2964996> > This is why I'm vegan:> "The animals of the world exist for their own reasons. They were not > made for humans any more than black people were made for white, or > women created for men." - Alice Walker> > > > > On 16/04/2009, at 2:43 AM, MD wrote:> > > I have a recipe for a crust like a pie crust and along with millet > > and other ingredients they ask for nutritional yeast. I really do > > not know anything about it and I wonder if it is for thickening of > > any other purpose they would ask for it in the recipe.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Hi Monique, I just thought you might like to know that I find it exciting and inspiring to read yr message. I have not had as big a health challenge as that --- and I'm not looking to have one either. But that means I also don't have such a dramatic-improvement opportunity as you have! Seems very exciting to be able to turn that around! Sorry I don't have experience with the medication bit, but I would certainly want to 1. talk to my MD and ask for specific options 2. know how to measure blood sugar from day to day, keep a log, know what levels indicate need for more/less medication 3. know how to split pills (etc -- there are actually several ways to divide a pill -- ask me if you want, I can ramble on and on about it). I think E2L has some general guidelines for diabetes -- I think -- unless I'm getting it confused with something else. If I recall correctly, getting off the meds is generally pretty fast -- so things like carefully reducing Rx may not really be needed -- I'm not sure #3 on my list (above) is overkill. Anyway, good wishes as you go on exploring! Moria At 08:05 PM 4/15/2009, you wrote: >Re: gosh > Posted by: " MD " mdncs montaigneblanche > Wed Apr 15, 2009 1:21 pm ((PDT)) > >Hi Alice: > >Thank you. That gives some ideas. Also my curiosity is peeked and >I will google and hopefully I can find more information about it. > >I have been following the conversation for about 2 weeks and I am >really inspired to try to eat vegan. But at the same time I am >scared a bit. You see I have diabetes and I have to consider howl >to eat that way and meet the medication and how to balance. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Hello Everyone, I am very touched with the suggestions and encouragements I received from the group. Diabetes is only one of the many challenges I have been dealing with. The complex situation if what got me so overwhelmed. I am looking at the links you sent me and I am finding some help. It does require some time but I am ready to work with it. Thank you very much. A very good thing it was to join this group. Monique , Moria Merriweather <moriam wrote: > > Hi Monique, I just thought you might like to know that I find it exciting and > inspiring to read yr message. I have not had as big a health challenge as > that --- and I'm not looking to have one either. But that means I also don't > have such a dramatic-improvement opportunity as you have! Seems very > exciting to be able to turn that around! > Sorry I don't have experience with the medication bit, but I would certainly > want to 1. talk to my MD and ask for specific options 2. know how to > measure blood sugar from day to day, keep a log, know what levels indicate > need for more/less medication 3. know how to split pills (etc -- there are > actually several ways to divide a pill -- ask me if you want, I can ramble on > and on about it). > > I think E2L has some general guidelines for diabetes -- I think -- unless I'm > getting it confused with something else. If I recall correctly, > getting off the > meds is generally pretty fast -- so things like carefully reducing Rx may not > really be needed -- I'm not sure #3 on my list (above) is overkill. > > Anyway, good wishes as you go on exploring! > > Moria > > > At 08:05 PM 4/15/2009, you wrote: > >Re: gosh > > Posted by: " MD " mdncs montaigneblanche > > Wed Apr 15, 2009 1:21 pm ((PDT)) > > > >Hi Alice: > > > >Thank you. That gives some ideas. Also my curiosity is peeked and > >I will google and hopefully I can find more information about it. > > > >I have been following the conversation for about 2 weeks and I am > >really inspired to try to eat vegan. But at the same time I am > >scared a bit. You see I have diabetes and I have to consider howl > >to eat that way and meet the medication and how to balance. > Quote Link to comment Share on other sites More sharing options...
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