ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

CMPA- Cooking and Recipes

Misc.
Kerri,

Before you eliminate recipes etc from your family's diet, think about using dairy-free substitutes in recipes or just using dairy-free recipes

1. vegan and vegetarian recipes are dairy free, and vegan and vegetarian sites can provide lots of information on dairy substitutions and recipes - you don't have to eliminate the meat etc, of course

2. Jewish pareve [completely non-dairy] recipes are usually simple and there are lots of pareve products available eg pareve margarine

3. soy, rice, nut and coconut milk can be used as a straight substitute for milk

-Specifics-
RE: lasagne

Ricotta Cheese Substitute [From The New American Vegetarian Cookbook by Marilyn Diamond]
This can be used to replace ricotta cheesse or other soft cheeses in lasagna, etc.

1 pound firm tofu
1/3 cup olive oil
1/2 tsp ground nutmeg
1/2 tsp seasoned salt or rock salt

Combine 3/4 of the tofu with everything else and mash smooth, or use a food processor. Mash in remaining tofu with a spoon to give the right texture.

Note: Many bread recipes [pizza bases] do no use milk - just oil and water

Re: cakes
Wacky Cake - dairy free chocolate cake
War Cake - dairy free boiled fruit cake

[Editor's Note: Milk Allergy Resources at recipelink.com]


MsgID: 0055248
Shared by: bme aust
In reply to: Milk Protein Allergy
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Milk Protein Allergy
  Kerri, Kingston, Ontario
2 CMPA- Cooking and Recipes
  bme aust
ADVERTISEMENT
Random Recipes
  • Sour Cream Mince Pie (Sealtest, 1940)
  • SOUR CREAM MINCE PIE 1 1/2 tablespoons flour 1 cup thick sour cream 1/4 teaspoon salt 3 cups mincemeat Pastry for 2-crust pie Mix the flour, sour cream and salt and stir in the mincemeat. Place in a pan lined with ...
  • Lambert's of Taos Acorn Squash Souffle
  • LAMBERT'S OF TAOS ACORN SQUASH SOUFFLE About 1 1/2 tablespoons butter About 3 tablespoons fine dry bread crumbs 1 medium acorn squash 2 ears corn in the husk 4 ounces cream cheese, softened 1/2 cup diced red onion Sa...
  • Marinated Asparagus
  • MARINATED ASPARAGUS 2 cans (14 1/2 oz. each) asparagus, drained 1 green bell pepper, chopped 1 small bunch green onions and tops, chopped 1 rib celery, finely chopped (use more celery if desired) 1/2 cup wine vinegar ...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • CMPA- Cooking and Recipes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!