Dairy-Free recipes

KristinaB

KristinaB

Emotional Mess
Premium Member
Joined
Mar 24, 2008
Messages
14,503
Reaction score
21
This is in response to a request from dogmom in another thread. I have recently found that at first we thought I was Lactose Intolerant, but now we find that I am now allergic to dairy, so I am having to adopt a dairy-free diet for my health.
 
Tofu Sour Cream
Taken from Living Dairy-Free for Dummies
Prep Time- 10 minutes
Chill time- at least 2 hours
12 servings (1 ½ cups)

1 10 ½ ounce package silken tofu – any variety of firmness
3 Tablespoons vegetable oil
3 Tablespoons lemon juice
1 teaspoon clover honey (optional for taste)

1. Combine all ingredients in a blender or food processor. Blend on high speed until smooth – about 2-3 minutes.
2. Transfer mixture to a glass container, cover and chill for at least 2 hours before serving. Will keep in refrigerator for 5-7 days.

Calories 47 (38 from Fat), Fat 4g (Saturated 0g), Cholesterol 0mg, Sodium 9mg, Carbohydrates 1g, Dietary Fiber 0g, Protein 2g
 
Pressing Tofu
Taken from Living Dairy Free for Dummies
1. To remove the excess liquid from the compressed tofu, warp the cake in a clean kitchen towel.
2. Use a heavy plate to place on top of the towel wrapped tofu to weigh it down. Let it drain for 10-20 minutes depending on the desired firmness.
3. Unwrap and pat dry. Slice according to directions.
 
Making a nut milk (dairy free milk)
Taken from Living Dairy Free for Dummies
1. Soak 1 cup of whole, shelled nuts in water overnight.
2. Pour off the water (reserve the water for step 4), blanch the nuts in boiling water for 30 seconds or so.
3. Rinse nuts to remove the skins, then grind the nuts finely in a food processor.
4. Add 4 cups water (fresh or use the water from the overnight soaking). Blend thoroughly and chill. Keep in the refrigerator for up to 2 weeks.

** To remove flecks of dark nut matter, you can strain the milk through a coffee filter or cheesecloth.

** Try this with almonds, cashews, walnuts, pecans or other for variety. Sweeten, if you wish, with 1-2 teaspoons of honey, maple syrup, agave syrup or rice syrup. You can also add 1-2 teaspoons pure vanilla extract for additional flavor
 
KristinaB said:
This is in response to a request from dogmom in another thread. I have recently found that at first we thought I was Lactose Intolerant, but now we find that I am now allergic to dairy, so I am having to adopt a dairy-free diet for my health.
Click to expand...

This will be useful. Now I will shut up and let you write recipes. :wave:
 
Maple Nut Spread
Taken from Living Dairy-Free for Dummies
Prep Time- 15 minutes
Cook time- 40 minutes
8 servings (2 cups)

½ cup raisins or currants
½ cup very hot water
½ pound firm tofu
¼ cup plain or vanilla soy yogurt
½ cup pure maple syrup
½ teaspoon cinnamon
1 tablespoon tahini
2 teaspoons pure vanilla extract
2 teaspoons all purpose flour
1/3 cup chopped walnuts

1. Preheat oven to 350°, lightly grease a 1 quart baking dish.
2. Place raisins or currants in a small bowl or cup and cover with water. Set aside to soak for a few minutes.
3. Place tofu, yogurt, maple syrup, cinnamon, tahini, vanilla and flour in blender. Blend well, stopping to scrape sides down. Turn ingredients with a spatula in necessary.
4. Drain soaked raisins or currants and chop into small pieces. Add fruit and walnuts to the tofu mixture and blend well.
5. Pour mixture into prepared baking dish and bake, uncovered, for 40 minutes or until set. Cool completely before serving. Will keep in refrigerator for up to 3 days.

Vary It: For a stronger maple flavor, add ½ teaspoon maple extract in step 3.

Calories 143 (46 from Fat), Fat 5g (Saturated 1g), Cholesterol 0mg, Sodium 15mg, Carbohydrates 22g, Dietary Fiber 1g, Protein 4g
 
Creamy Italian Dressing
Taken from Living Dairy-Free for Dummies
Prep Time- 5 minutes
Chill time- 2 hours
10 servings (1 ¼ cups)

1 cup soy or regular mayonnaise
3 Tablespoons plain non-dairy milk
1 Tablespoon red wine vinegar
2 cloves garlic, minced
½ teaspoon sugar
1 teaspoon dried basil or a few fresh leaves, chopped
1 teaspoon dried oregano or a couple of fresh sprigs, chopped

1. Place all ingredients in a blender or food processor. Blend until smooth, about 2 minutes.
2. Chill for at least 2 hours before serving. Keep in refrigerator for 5-7 days.

Vary It: Add 3 Tablespoons more vinegar if you like your dressing thinner and a little tarter.

Calories 163 (159 from Fat), Fat 18g (Saturated 3g), Cholesterol 13mg, Sodium 126mg, Carbohydrates 1g, Dietary Fiber 0g, Protein 1g
 
Confetti Cole Slaw
Taken from Living Dairy-Free for Dummies
Prep Time- 10 minutes
Chill time- 2 hours
6 servings

4 cups finely shredded cabbage
2 carrots, shredded
4 radishes, minced
½ cup sweet onion, chopped
½ cup green bell pepper, chopped
2 cloves garlic, minced
¼ cup rice vinegar
1 tablespoon lemon juice
2 teaspoons sesame oil
1 teaspoon fresh ginger, peeled and grated
1 teaspoon sesame seeds
½ teaspoon red pepper flakes
¼ teaspoon salt

Combine all ingredients in a large bowl and toss well. Chill for at least 2 hours. Toss again before serving.
 
Curried Carrot Raisin Salad
Recipe taken from Living Dairy-Free for Dummies
Prep Time- 10 minutes
Chill Time- 1 hour or overnight
6 servings

3 cups peed and grated carrots (6 medium carrots)
¼ cup light mayonnaise
1 cup raisins
½ cup crushed pineapple, drained
2 teaspoons curry powder
½ teaspoon ground cumin
¼ teaspoon ground allspice
Ground black pepper to taste

1. Place all ingredients in a medium bowl and toss well.
2. Chill for 1 hour before serving or overnight for best flavor. Toss again before serving.

Calcium 150 (34 from fat), Fat 4g (Saturated 1g), Cholesterol 3mg, Sodium 108mg, Carbohydrates 31g, Dietary Fiber 4g, Protein 1g.
 
Good luck. Given majority of the world's population are lactose-intolerant, it shouldn't be too hard to find what you need.
 
souggy said:
Good luck. Given majority of the world's population are lactose-intolerant, it shouldn't be too hard to find what you need.
Click to expand...

Majority of the world's population are lactose-intolerant? Really? Hmm. Do you have a website with information regarding that?
 
Wirelessly posted

Banjo said:
souggy said:
Good luck. Given majority of the world's population are lactose-intolerant, it shouldn't be too hard to find what you need.
Click to expand...

Majority of the world's population are lactose-intolerant? Really? Hmm. Do you have a website with information regarding that?
Click to expand...

Lactase gene evolved three times independently. Once in Central Europe 7,500 years ago (alleles migrated to North Europe), once in East Africa 3,000 years ago, and I forgot when/where was the third time.

http://www.foodreactions.org/intolerance/lactose/prevalence.html

http://www.ploscompbiol.org/article/info%3Adoi%2F10.1371%2Fjournal.pcbi.1000491;jsessionid=98C3C9CC0FD153355CD3B084736952F6.ambra02
 
wow, cool -:ty:Kristina! I'm gonna print them.
I have dairy allergies too.
 
Banjo said:
Majority of the world's population are lactose-intolerant? Really? Hmm. Do you have a website with information regarding that?
Click to expand...

Lactose Intolerance - calcium, food, nutrition, body, diet, absorption, carbohydrate, carbohydrates, acids, Structure and Functions of Lactose, Prevalence, Types of Lactose Intolerance


I had Lactose-Intolerance when I was a baby, my mother had to buy me special milk. My family is Jewish and my niece is Lactose-Intolerance too she can only drink soy milk. .
 
In my case, there is no incidence of anyone at all who is or was lactose intolerant or allergic to dairy. I seem to come up with everything and we are not sure why. If it matters, I am not Jewish and never was.
 
KristinaB said:
In my case, there is no incidence of anyone at all who is or was lactose intolerant or allergic to dairy. I seem to come up with everything and we are not sure why. If it matters, I am not Jewish and never was.
Click to expand...

French, Italians and East Europeans are prone to lactose-intolerance. Native Americans are prone to it as well.
re
It presents a problem for me because I am of Welsh-Dutch ancestry, both ethnic groups are big on dairy. But again, my ancestors did settle in the Ukraine, and the family tree is only reliable as long people are honest about who's the mother and who's the father. Compound that with the fact there's some speculation my grandmother had "been around town."

Yeaaaaaaah.
 
Back
Top