As most of my friends and family know, I am allergic to milk and milk products, among other things. This includes whey, casein, cottage cheese, butter, cream cheese, cheese, and animal milks, like goat. It doesn't include eggs or egg products. It's a common misconception, probably due to the fact they are both in the "Dairy Section" of the grocery store.
Even with my allergy, I still crave foods and dishes made with dairy products. I've found a good substitutes for milk, sour cream, cream cheese, and whipped dessert topping. But cheese is a challenge. It is a challenge finding cheese substitutes that taste and melt the same way, especially ones without casein, a milk protein.
The best kind of have found is called "The Vegan Gourmet" by a company called "Follow Your Heart." You can find it at any health food store. It comes in different varieties, like cheddar, mozzarella, and monterrey jack. It tastes very much like cheese, if not a little milder. It does not contain any animal products, making it suitable for vegan diets too.
It comes in a block and can be sliced or shredded without falling apart. It melts like cheese without being oily. But it can be tricky. If you put it on pizza and put it in the oven, it will not melt. It will cook however. After cooking the pizza, put it in the microwave or 30-60 seconds. That will melt the cheese. Same is true with quesedillas. You want to heat the tortillas, cheese, and filling until both sides are lightly drown. The cheese will get soft and help to keep it together, so you can flip it. After cooking, like the pizza, melt the cheese in the microwave. The cheese will melt when heated directly in a pan. So, you can make nacho dip right on the stove in a pot. I've never reheated it, so I can't say how it does there.
Here's two recipes that I like to use The Vegan Gourmet in. You can use any flavor you would like. I prefer cheddar. These recipes are not Vegan, but they milk-free.
Cheese-Filled Burgers:
Take about 8 ozs of ground beef, mix in the following: 10 drops of liquid smoke, about 1/8 cup of red onion, about 1/4 cup of Vegan Gourmet, a dash of salt and pepper. You can shred or cut cheese into small cubes. Mix well. Form mix into a burger shape and place on a heated skillet. Let it cook for about 5-7 minutes on each side or until they are nice and brown. Serve on a bun or bed of lettuce with a tomato and mayo.
Barb-Ryan's Special Quesedillas:
Heat a large greased skillet on low. I use olive oil spray. Place 1 round flour tortilla. Place shredded or thinly cut slices of Vegan Gourmet around the torilla, leaving about an 1 inch border This makes it easier to turn and prevents everything from falling out. On top of the cheese, place your filling. You can use red beans, rice and chicken or use cut veggies, like onions, peppers, mushrooms, and tomatoes. Once again, leave a 1 inch border. On top of the filling, place another thin layer of cheese. Place another tortilla on top and grease it. Turn the heat up to med-high. Cook it on one side for 5-7 minutes, until the torilla is slightly browned. Then flip it over. This is the hardest part. Place the spatula under the center of the torilla. place your hand on top of the quesedilla. Push it down. Raise the spatula and filp the quesedilla. Cook the bottom part for another 5-7, until brown. Place the quesedilla on a plate. And microwave it for 30 seconds. Check to see it the cheese melted. If not, put it in for another 30 seconds. Let it cool for a 1 or 2. Then serve. I like to use salsa and milk-free sour cream. The garnish/sauce you'll want to serve depends on the filling.
Enjoy! Happy Cooking!
(I could not resist the homage to one of my favorite chefs - Jacques Pepin.)
Even with my allergy, I still crave foods and dishes made with dairy products. I've found a good substitutes for milk, sour cream, cream cheese, and whipped dessert topping. But cheese is a challenge. It is a challenge finding cheese substitutes that taste and melt the same way, especially ones without casein, a milk protein.
The best kind of have found is called "The Vegan Gourmet" by a company called "Follow Your Heart." You can find it at any health food store. It comes in different varieties, like cheddar, mozzarella, and monterrey jack. It tastes very much like cheese, if not a little milder. It does not contain any animal products, making it suitable for vegan diets too.
It comes in a block and can be sliced or shredded without falling apart. It melts like cheese without being oily. But it can be tricky. If you put it on pizza and put it in the oven, it will not melt. It will cook however. After cooking the pizza, put it in the microwave or 30-60 seconds. That will melt the cheese. Same is true with quesedillas. You want to heat the tortillas, cheese, and filling until both sides are lightly drown. The cheese will get soft and help to keep it together, so you can flip it. After cooking, like the pizza, melt the cheese in the microwave. The cheese will melt when heated directly in a pan. So, you can make nacho dip right on the stove in a pot. I've never reheated it, so I can't say how it does there.
Here's two recipes that I like to use The Vegan Gourmet in. You can use any flavor you would like. I prefer cheddar. These recipes are not Vegan, but they milk-free.
Cheese-Filled Burgers:
Take about 8 ozs of ground beef, mix in the following: 10 drops of liquid smoke, about 1/8 cup of red onion, about 1/4 cup of Vegan Gourmet, a dash of salt and pepper. You can shred or cut cheese into small cubes. Mix well. Form mix into a burger shape and place on a heated skillet. Let it cook for about 5-7 minutes on each side or until they are nice and brown. Serve on a bun or bed of lettuce with a tomato and mayo.
Barb-Ryan's Special Quesedillas:
Heat a large greased skillet on low. I use olive oil spray. Place 1 round flour tortilla. Place shredded or thinly cut slices of Vegan Gourmet around the torilla, leaving about an 1 inch border This makes it easier to turn and prevents everything from falling out. On top of the cheese, place your filling. You can use red beans, rice and chicken or use cut veggies, like onions, peppers, mushrooms, and tomatoes. Once again, leave a 1 inch border. On top of the filling, place another thin layer of cheese. Place another tortilla on top and grease it. Turn the heat up to med-high. Cook it on one side for 5-7 minutes, until the torilla is slightly browned. Then flip it over. This is the hardest part. Place the spatula under the center of the torilla. place your hand on top of the quesedilla. Push it down. Raise the spatula and filp the quesedilla. Cook the bottom part for another 5-7, until brown. Place the quesedilla on a plate. And microwave it for 30 seconds. Check to see it the cheese melted. If not, put it in for another 30 seconds. Let it cool for a 1 or 2. Then serve. I like to use salsa and milk-free sour cream. The garnish/sauce you'll want to serve depends on the filling.
Enjoy! Happy Cooking!
(I could not resist the homage to one of my favorite chefs - Jacques Pepin.)