If you are substituting VANILLA soy milk for milk, then yes, you can have a
difference in taste. Try plain, or even plain unsweetened. Most soy milks
are sweetened.
Cooking without dairy (and only that)? I have no problem feeding my family,
and there is one meal for all. If we ignore that she is considering
avoiding beef, simple traditional meals such as roasts (beef, lamb, pork,
turkey, chicken, ham) are great and no milk is needed for a nice gravy.
Cook up veggies as usual; if mashed potatoes are an issue, suggest a dairy
free margarine and use chicken broth as your liquid. The leftover meat has
endless possibilities (sandwiches, noodle stirfries, fajitas!!). Tofu and
most Asian cuisine is safe. Vegetarian sushi is enjoyed here when on sale.
Did I mention curry chicken with coconut milk? Sandwiches with tuna, Flakes
of Turkey/Ham and leftover roasted meat are also enjoyed. If ingredients
are carefully checked, then hot dogs and sausages are enjoyed here too.
Hamburgers. Simple spaghetti sauce. Meatballs. I also cook up noodles and
add veggies and meat. Chicken soup - with dumplings where I sub the butter
with the margarine and the sour cream with mayo - is a staple here. I know
of one brand of chicken nuggets that we buy on occasion that is safe and
Highliner fish sticks are also safe (read ingredients each time). Or you
can buy plain fish and dress it up the way you like. Pierogies that are
store bought and frozen - just the potato and onion or bacon kind - are
usually safe. The kids also eat lots of fresh and frozen fruit as snacks or
in smoothies. Pretzels are safe; plain chips are too but not healthy! Many
varieties of crackers are also safe and purchased on sale. Don't forget
Jell-o!!
Learn to enjoy veggies without cream sauces and cheese. Your waistline will
thank you.
When baking, I sub milk with soy/rice milk and butter with margarine or
mostly with oil and no one ever notices the difference, I swear. Don't use
oil substitute if the recipe requires rolling (e.g. sugar cookies, pie
crusts). The results, while edible, don't turn out right and the rolling is
a nightmare. I make cakes, brownies, cookies, biscuits, pancakes, scones
and muffins successfully and everyone enjoys them.
On Mon, Oct 13, 2008 at 4:17 PM, R. Pellerin <[log in to unmask]> wrote:
> If you are substituting VANILLA
>
> On Mon, Oct 13, 2008 at 4:04 PM, Molly R Johnson <[log in to unmask]>wrote:
>
>> I am sorry you weren't able to get an allergy test. I did a saliva test, I
>> don't know how actuate it is, but I don't like needles and won't get a
>> scratch test. I have found that recently my grocery store is adding new
>> items that are dairy free. I have to go to the more expensive store to find
>> the items but I get things only as a treat. The cheese is expensive but if
>> you can use it sparingly. I just found dough nuts, which were a lot of money
>> but the best thing I've eaten since I had to give up dairy. I've found that
>> soy milk seems to be a little less expensive then almond or rice, at least
>> in Wisconsin. Margarine, like someone else mentioned if hard to find and
>> expensive. I am learning to use olive oil, which has a distinct taste but
>> not bad. I've wanted to ask for a while now, what people do with kids that
>> have this allergy. It's one thing for just me as an adult to find ways so
>> eat dairy free but a child, it's hard to find dairy free things that aren't
>> very pricey and that a child would want to eat. Also I agree with Megan,
>> it's really hard to make food that my husband will eat, when it's made with
>> alternative foods. How does everyone else go about doing this? Making two
>> separate meals is hard and takes longer. There are a few times I can make
>> something and he won't notice but other times, there is no mistaking the
>> taste and he won't eat it. And I don't blame him sometimes I can't eat it
>> either.
>>
>
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