Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 I have read so many posts about various recipes that supposedly taste like dairy products (cream of soups, cream cheese, etc.) Do these really have a somewhat likeness to the taste of the real thing? I am afraid to try some of these recipes only to be really disappointed. Could one of you very experienced ladies please tell me some of the recipes that really taste good. Thanks in advance for your help. Dana in AZ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 Dana--Sometimes they are remarkably similar, and sometimes they're not. It also depends on how important it is to you to eat those foods and not dairy. It is amazing, however, how many " cheese " sauces and substitutes you can make with pimientos and nutritional yeast flakes, and how successful those recipes can be! It's mainly trial and error, unfortunately. After I try a recipe, I mark in the book how well my family received it, what changes we want to try, etc. Sometimes, you cook and it's a total bomb! Oh well, no one starves! Just yesterday was one of those days. Now I have to figure out what to do with a HUGE amount of lentil stew! Suggestions anyone??? Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2002 Report Share Posted December 8, 2002 Dana, One thing I've noticed is that these things usually do not taste like what you're used to. A persons taste buds change so after awhile the subs taste like what the person remembers them to be. Does that make sense? For example: I used to love cow's milk, now I drink soy milk. It took me almost 3 years to accomplish this. But now soy milk tastes like cow's milk to me. Hope that helps. Vicki in Reno, NV " Dana R. Roberts " <roberts wrote:I have read so many posts about various recipes that supposedly taste like dairy products (cream of soups, cream cheese, etc.) Do these really have a somewhat likeness to the taste of the real thing? I am afraid to try some of these recipes only to be really disappointed. Could one of you very experienced ladies please tell me some of the recipes that really taste good. Thanks in advance for your help. Dana in AZ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 I'll tell what my favorite ones are: Silk soymilk available in the refrigerator section (of our grocery store anyway!). It makes the best soups, etc. but only if it is the regular flavor, not the vanilla! And also the Tofutti brand Better Than Cream Cheese. That is a wonderful product, it " performs " well in baking, etc. I make cheesecake with that and always get wonderful comments even from people who are not themselves dairy free. Marlene - Dana R. Roberts Saturday, December 07, 2002 12:32 AM dairy subs I have read so many posts about various recipes that supposedly taste like dairy products (cream of soups, cream cheese, etc.) Do these really have a somewhat likeness to the taste of the real thing? I am afraid to try some of these recipes only to be really disappointed. Could one of you very experienced ladies please tell me some of the recipes that really taste good. Thanks in advance for your help. Dana in AZ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2003 Report Share Posted January 12, 2003 doesn't the tofutti brand cream cheese have maltodextrin, which contains gluten? i would love to find out that maltodextrin isn't glutenous, as i have been avoiding it for over a year now. your response will be greatly appreciated. sincerely, stephie Marlene Wehr <mwehr wrote:I'll tell what my favorite ones are: Silk soymilk available in the refrigerator section (of our grocery store anyway!). It makes the best soups, etc. but only if it is the regular flavor, not the vanilla! And also the Tofutti brand Better Than Cream Cheese. That is a wonderful product, it " performs " well in baking, etc. I make cheesecake with that and always get wonderful comments even from people who are not themselves dairy free. Marlene - Dana R. Roberts Saturday, December 07, 2002 12:32 AM dairy subs I have read so many posts about various recipes that supposedly taste like dairy products (cream of soups, cream cheese, etc.) Do these really have a somewhat likeness to the taste of the real thing? I am afraid to try some of these recipes only to be really disappointed. Could one of you very experienced ladies please tell me some of the recipes that really taste good. Thanks in advance for your help. Dana in AZ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2003 Report Share Posted January 12, 2003 Maltodextrin is usually derived from corn in North America. I have never found a source that was gluten based - unless they meant corn gluten (which is what the protein in corn is sometimes called). BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ doesn't the tofutti brand cream cheese have maltodextrin, which contains gluten? i would love to find out that maltodextrin isn't glutenous, as i have been avoiding it for over a year now. your response will be greatly appreciated. sincerely, stephie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2003 Report Share Posted January 12, 2003 My understanding is that Maltodextrin is a driviative from Corn.. I know it is not gluten,, but am not 100% sure that it is corn. Amy funk wrote: > doesn't the tofutti brand cream cheese have maltodextrin, which contains gluten? i would love to find out that maltodextrin isn't glutenous, as i have been avoiding it for over a year now. your response will be greatly appreciated. sincerely, stephie > Marlene Wehr <mwehr wrote:I'll tell what my favorite ones are: Silk soymilk available in the refrigerator section (of our grocery store anyway!). It makes the best soups, etc. but only if it is the regular flavor, not the vanilla! And also the Tofutti brand Better Than Cream Cheese. That is a wonderful product, it " performs " well in baking, etc. I make cheesecake with that and always get wonderful comments even from people who are not themselves dairy free. > > Marlene > - > Dana R. Roberts > > Saturday, December 07, 2002 12:32 AM > dairy subs > > > I have read so many posts about various recipes that supposedly taste like > dairy products (cream of soups, cream cheese, etc.) Do these really have a > somewhat likeness to the taste of the real thing? I am afraid to try some > of these recipes only to be really disappointed. Could one of you very > experienced ladies please tell me some of the recipes that really taste > good. Thanks in advance for your help. > > Dana in AZ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2003 Report Share Posted January 13, 2003 Amy I was just reading from the Australian Coeliac Society site and apparently in other countries like Australia, it can be derived from any starch, including corn and wheat, BUT it is my understanding that in the US and Canada any products manufactured here have corn(aka Maize in Australia) as the basis. In Australia, corn flour can also be derived from wheat - weird. No offense to any one from Australia. BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2003 Report Share Posted January 13, 2003 No offence taken, most of us think it's weird too. On the maltodextrin subject, things should become easier here in Oz. It is now law that any product - maltodextrin, glucose etc. - that is derived a gluten source must be listed as so (eg. glucose from wheat) No more phone calls to the manafacturers - Yeah. Kim, Australia. , " Keith & Brenda-Lee Olson " <kolson99@u...> wrote: > Amy > > I was just reading from the Australian Coeliac Society site and apparently in other countries like Australia, it can be derived from any starch, including corn and wheat, BUT it is my understanding that in the US and Canada any products manufactured here have corn(aka Maize in Australia) as the basis. > > In Australia, corn flour can also be derived from wheat - weird. No offense to any one from Australia. > > BL > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > What does Yhwh Elohim require of you? > To act justly > and to love mercy > and To walk humbly with your Elohim. > > Baruch haba b'shem Adonai > > hahcim (Micah) 6:8 > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2003 Report Share Posted January 13, 2003 Can you please share your recipe for Cheesecake (made with the Tofutti Better Than Cream Cheese)? Thanks. Leilani funk <fufucachoo wrote: doesn't the tofutti brand cream cheese have maltodextrin, which contains gluten? i would love to find out that maltodextrin isn't glutenous, as i have been avoiding it for over a year now. your response will be greatly appreciated. sincerely, stephie Marlene Wehr <mwehr wrote:I'll tell what my favorite ones are: Silk soymilk available in the refrigerator section (of our grocery store anyway!). It makes the best soups, etc. but only if it is the regular flavor, not the vanilla! And also the Tofutti brand Better Than Cream Cheese. That is a wonderful product, it " performs " well in baking, etc. I make cheesecake with that and always get wonderful comments even from people who are not themselves dairy free. Marlene - Dana R. Roberts Saturday, December 07, 2002 12:32 AM dairy subs I have read so many posts about various recipes that supposedly taste like dairy products (cream of soups, cream cheese, etc.) Do these really have a somewhat likeness to the taste of the real thing? I am afraid to try some of these recipes only to be really disappointed. Could one of you very experienced ladies please tell me some of the recipes that really taste good. Thanks in advance for your help. Dana in AZ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 2 containers Better Than Cream Cheese 1/2 pkg. extra firm Mori Nu silken tofu 5 Tbsp. lemon juice 1/2 c. fructose or sugar pinch of salt 1 tsp. vanilla The original recipe calls for a few drops of butter flavor but I can't be sure that is gf/cf. Blend well and pour into a graham cracker crust. Bake at 350 for 1/2 hour or until almost golden. Cool. If you bake it too long it gets " grainy " . It does firm up a bit more when cooled. Here is another recipe that I have made for years but it isn't gf: I will put what I would substitute in parenthesis Lemon Cheesecake 2 c. water 1 tsp. lemon extract 1/2 c. flour (2 T. cornstarch or arrowroot) 1/3 c. honey 1/2 tsp. salt 1/2 c. Emes Kosher Gel, lemon flavor (you could use 1/4 c. plain Emes plus some gf lemon flavoring and a little more honey) 1/4 c. oil 2 tsp vanilla (gf) 1 pkg. extra firm Mori Nu silken tofu Combine the first 5 ingredients in a suace pan and cook until thick, stirring constantly (it burns easily). Put in blender and add remaining ingredients. Blend. Pour into baked pie shell. Chill. There was a spicy pumpkin cheesecake posted a while back. I made that and it was YUMMY! I don't know if it was on this group or not. If you don't know how to get ahold of the recipe, please respond and I'll dig through my papers to see if I can find it. Marlene - Leilani Mullen Monday, January 13, 2003 8:20 AM Re: dairy subs Can you please share your recipe for Cheesecake (made with the Tofutti Better Than Cream Cheese)? Thanks. Leilani funk <fufucachoo wrote: doesn't the tofutti brand cream cheese have maltodextrin, which contains gluten? i would love to find out that maltodextrin isn't glutenous, as i have been avoiding it for over a year now. your response will be greatly appreciated. sincerely, stephie Marlene Wehr <mwehr wrote:I'll tell what my favorite ones are: Silk soymilk available in the refrigerator section (of our grocery store anyway!). It makes the best soups, etc. but only if it is the regular flavor, not the vanilla! And also the Tofutti brand Better Than Cream Cheese. That is a wonderful product, it " performs " well in baking, etc. I make cheesecake with that and always get wonderful comments even from people who are not themselves dairy free. Marlene - Dana R. Roberts Saturday, December 07, 2002 12:32 AM dairy subs I have read so many posts about various recipes that supposedly taste like dairy products (cream of soups, cream cheese, etc.) Do these really have a somewhat likeness to the taste of the real thing? I am afraid to try some of these recipes only to be really disappointed. Could one of you very experienced ladies please tell me some of the recipes that really taste good. Thanks in advance for your help. Dana in AZ Quote Link to comment Share on other sites More sharing options...
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