eyesroll
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 09:13 AM
Original message |
|
My SO doesn't do well with dairy, but I want to make a lasagna. He's not a vegetarian (although he more often chooses vegetarian, poultry or fish dishes to beef/pork) and eggs are OK.
I know there are soy substitutes for mozzarella cheese (are they decent?), but what about the ricotta? Just omit it, add more veggies and play loose and fast with the whole concept?
|
Beware the Beast Man
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 09:17 AM
Response to Original message |
1. I've heard of tofu in place of ricotta. |
|
Edited on Mon May-01-06 09:18 AM by Beware the Beast Man
Never tried it, considering I'm horrible at preparing tofu.
I'm not a fan of ricotta, either, so I usually just double up on the meat or veggies.
|
eyesroll
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 09:23 AM
Response to Reply #1 |
3. The tofu ricotta recipes I've seen involve nutritional yeast, agar powder |
|
and other stuff I don't have on hand (and have never worked with). There is a co-op in my neighborhood where I can get that stuff, but I also wanna go to the Italian grocery and I'm not sure whether I'll have time tonight for two trips.
Thanks.
|
lakemonster11
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 09:20 AM
Response to Original message |
2. You can use a tofu blend to replace the ricotta. |
|
I use the recipe in Robin Robertson's Fresh From the Vegetarian Slow-Cooker (though I usually adapt it for the oven). If I remember right, you sautee the vegetables, then mix them with drained firm tofu, drained soft tofu, minced parsley, a little bit of parmesan cheese (you could use soy), and some salt and pepper.
I've made lasagna with this recipe for my friends and family and no one has ever suspected the tofu substitution.
|
eyesroll
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 09:25 AM
Response to Reply #2 |
4. Hm...we do have a vegetarian slow-cooker book (somewhere -- we just |
|
moved and most of our books are in a locked room with a missing key...grr...)
It may be that one...I'll take a look when I find the key or get the landlady, thanks!
|
LeftyMom
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 10:21 AM
Response to Original message |
5. I usually just throw some soy parmesean in the cheese layers |
|
Edited on Mon May-01-06 10:21 AM by LeftyMom
the SoyMage vegan parmesean alternative (purple label, yellow lid) works well. I've tried using Follow Your Heart Mozarella Flavor vegan cheese there instead but it didn't work out well because it really needs direct heat to melt well and the interior layers didn't melt.
|
book lady
(378 posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 01:42 PM
Response to Original message |
6. I have a good recipe for substitute ricotta |
|
2lbs firm tofu, drained 1/2c lemon juice 4t sugar or sugar substitute 1t salt 4T oil 2t basil 1t garlic
Mash tofu, then add other ingredients
Use it just like ricotta in your lasagna recipe
|
XNASA
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 01:44 PM
Response to Original message |
|
How is he still allowed to live in Wisconsin, if he doesn't do well with dairy?
:shrug:
|
eyesroll
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 01:49 PM
Response to Reply #7 |
|
:shrug:
I've lived here since 1993 and I don't drink beer. I suppose I fill a quota.
|
Magrittes Pipe
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 02:18 PM
Response to Original message |
9. Make a lasagna, and give him a couple Lactaids. |
eyesroll
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 02:25 PM
Response to Reply #9 |
11. It's not lactose -- it's a histamine reaction made worse by banged-up |
|
sinuses. He gets somewhere between sniffly and snorty, depending on the quantity of dairy eaten. And since I have to listen to said sniffles and snorts at night, it's in my best interest to reduce the dairy accordingly.
|
Magrittes Pipe
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 02:28 PM
Response to Reply #11 |
13. Bake a lasagna and give him an antihistamine, then. |
eyesroll
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 02:46 PM
Response to Reply #13 |
16. Better living through chemistry! |
lakemonster11
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 03:13 PM
Response to Reply #11 |
17. That happens to me when I have a sinus infection. |
|
When I'm healthy I can eat dairy all day without a problem, but when I have the slightest sinus infection, cheese (especially creamy cheese) sends me running to the cupboard for more Sudafed.
There's also this really nice tea called "Breathe Easy" from Traditional Medicinals that helps to thin the mucus (and tastes quite good, too). Oh, and those "Breathe Right" nose strips help, too.
|
eyesroll
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 03:21 PM
Response to Reply #17 |
18. His sinuses are messed up from an accident, so I have no idea if the |
|
strips would work or not. I'll pass that along.
He uses some herbal stuff that does help.
Creamy cheeses get him, too.
|
Kellanved
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 02:23 PM
Response to Original message |
10. replace the ricotta with bechamel |
|
That works pretty well :D. Don't ask me about how to do bechamel without milk, though.
|
eyesroll
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 02:28 PM
Response to Reply #10 |
|
That might be worth a try when I need a bechamel for a finished product -- that way, I could make a dairy bechamel if the soy version was vile. If it's gross and baked into a lasagna, there's not much I can do.
I'm thinking I might just go with one cheese substitution and just double up on veggies and sauce for the rest.
|
u4ic
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 02:29 PM
Response to Original message |
14. I don't use any dairy |
|
I use tofu...the pressed one (never tried the silken), and add an egg (or two, depending on the size of the lasanga), as well as lots of sauteed onions, garlic, fresh spinach and shredded cheese. (as well as salt and pepper) I mix it all in the food processor.
I will get two layers out of it.
I found a goat mozzarella that I use instead of cow's milk cheeses.
|
mandyky
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 02:35 PM
Response to Original message |
15. instead of making a 9 X 13 dish |
|
make 2 half dishes, one without cheese and dairy (just sauce noodles, etc) and one normally made lasagna with cheeses. the one without dairy would resemble baked/stuffed ziti. freeze leftovers.
|
TommyO
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 03:35 PM
Response to Reply #15 |
|
I found that making a half-recipe of lasagna in a large loaf pan is amazingly simple, and provides more lasagna than I can possibly eat - I typically make two of them and freeze one immediately. De-cheesifying it is possible, I've done the tofu/spinach route before with soy cheese for my lactose intolerant friends and it seems to have gone over well. If goat milk doesn't cause the histamine reaction, there are some goat's milk mozarellas out there that are fantastic.
|
HarukaTheTrophyWife
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 03:25 PM
Response to Original message |
sbj405
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon May-01-06 03:58 PM
Response to Original message |
21. Vegweb is your friend |
|
2 pages of lasagna recipes This one looks like a standard red sauce (uses tofu instead of ricotta) http://vegweb.com/index.php?topic=7985.0
|
DU
AdBot (1000+ posts) |
Tue May 14th 2024, 09:32 AM
Response to Original message |