NoMilk Home Page → No-Milk Mailing List Archives →
The following recipes were posted to the NO-MILK mailing list in February 1997.
CONTENTS:
1. Hearty Winter Squash Soup
2. Dairy-free rice pudding
3. Cream of mushroom soup
4. "Cheese Sauce" (no nutritional yeast)
5. Milk-free Banana Cake/Muffins
6. Thimble Cookies
7. Sugar cookies
8. Hummus (4)
9. Rice Milk
10. Ginger chicken noodle soup
11. Tofu Cream Cheese
12. Tofu Cheesecake
13. Chocolate Tofu Cream Pie
14. Soy "whipped Cream"
15. Rice pudding
16. Gee Whiz Cheeze Sauce Recipe
17. Yogurt cream cheese
18. Yogurt "cottage cheese"
19. Tofu sour cream
20. Soy Yogurt
From: Leslie Elsner
Subject: Hearty soup
Hearty Winter Squash Soup:
3 boxes frozen butternut squash (I use Birds Eye)
1 can gf chicken broth
1 can gf mixed vegetable soup- try one with a full assortment (I use Health Valley's Country Corn & Vegetable) 1/2 box cooked gf pasta. I use pastariso elbow pasta 1 small red onion, pureed or diced finely salt to taste
I do this all in one step- after defrosting the squash squares, I put everything in a large pot and simmer on medium heat til squash fully dilutes- mix from time to time and leave on med to low burner for approx 1/2 hour. Reheats very well and if you have a microwave or hot pot at work- it's a healthy, hearty lunch alternative.
From: Robyn Kozierok
Subject: Dairy-free rice pudding
This recipe is also soy-free and peanut-free. You could probably use plain rice milk and skip the nut-butter if you are allergic to tree nuts, but I've never tried it that way.
1 cup cooked rice
2 cups Almond mylk (or plain rice milk)
1 Tbsp Cashew butter or other nut butter
2 eggs (I use egg-beaters. Other egg substitutes may work)
1/2 cup sugar
1/2 tsp vanilla
1/4 cup raisins, plumped
sprinkle cinnamon
simmer the rice and "milk" together for 5-10 minutes. Add the nut butter. In a separate container beat the eggs, and add the sugar, vanilla, raisins and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use non-dairy margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake in a 350 degree oven for 35-40 minutes.
From: Robert Cohen
Subject: Cream of mushroom soup
Use appx. 1 lb of mushrooms for each quart of stock.
TO MAKE 1/2 GALLON OF SOUP
I mince two-3 cloves of garlic, some shallots and 1 large onion which I saute in 2 tbs. olive oil until translucent.
I then add about 1/4 cup more of olive oil and finely chopped portabello mushrooms. I saute the mixture until soft and then add about 1/4 cup of flour, stirring quickly to make a roux (thickener).
Then I add hot chicken stock, bring to a boil and simmer for 20 minutes.
I pour the entire mixture into a blender and puree, then add to the heat and stir in 1 quart of rice milk or almond milk or soy mil or whatever (DO NOT USE NUT OR BEAN MILKS SWEETENED WITH VANILLA!)
If you like you can thinly slice and sautee a 12 ounce package of mushrooms to add additional flavor and garnish.
You can also make cream of broccoli soup (add the broccoli to the boiling liquid) or use your imagination...sorrel, watercress...any green!
From: Kathy Wentz
Subject: Re: mushroom soup
I make cream of mushroom soup frequently, but I have never tried portabellos. I usually use a combination of fresh white buttons (about the only fresh mushroom available in these here isolated parts) and dried mushrooms for a fuller flavor. The dried shrooms are available through the co-ops or in some larger stores here. The only one I tried that I would never use again was the shiitake, it is much too earthy for my little guys, but perhaps that was because the drying does concentrate the flavors quite a bit.
From: Dawn
Subject: "Cheese Sauce" (no nutritional yeast)
CHEESE SAUCE
1 C water
1/2 C sesame seeds
salt
t garlic powder
1/2 C raw cashews
1/4 C lemon juice 1 t
1 t onion powder 1/4
METHOD: Blend all ingredients until smooth. Use as a topping for pizza, lasagna or other baked pasta dishes or rice. Bake
until golden brown on top.
From: Hazel and Ray Green
Subject: Milk-free Banana Cake/Muffins
Banana Cake
3 1/2 cups flour
1 1/2 cups sugar
3/4 chopped nuts (Optional)
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2/3 cup marg. melted (Fleishmann's Lactose Salt Free Marg.) --it's the one in the blue twin pack container
1 1/2 cups hot water with 1/4 cup marg. melted
1 cup ripe mashed banana
2 tbsp. lemon juice
2 tsp. vanilla
Combine flour, sugar, nuts, baking soda, salt and spices. Add water mixture, banana, melted marg, lemon juice, and vanilla. Stir until smooth. Pour into greased 13 x 9 baking pan or muffin tins. Bake at 350 degrees for 30 min. or till done. Muffins take 18 - 20 min. Cool 10 min. Remove from pan. Cool completely and frost if desired.
From: richard horne
Subject: Thimble Cookies
HERE IS ONE OF MY DAUGHTER'S FAVORITE COOKIES. SHE ALSO LOVES TO HELP MAKE THEM INTO BALLS AND INDENT THEM.
THIMBLE COOKIES
1 CUP OF CRISCO BUTTER FLAVOR SHORTENING
1/2 CUP BROWN SUGAR
2 EGG YOLKS
2 CUPS FLOUR
2 TSP. VANILLA
1 TSP. SALT
CREAM THE SHORTENING AND SUGAR TOGETHER. ADD EGGS, FLOUR AND THE SALT. MIX WELL. ADD THE VANILLA AND ROLL INTO BALLS. DENT COOKIES WITH A THIMBLE. BAKE ON A COOKIE SHEET FOR 15 MINUTES IN A 325-350 DEGREE OVEN. TAKE THEM OUT AND DENT COOKIES AGAIN. FILL WITH YOUR FAVORITE JAM. BAKE AGAIN UNTIL GOLDEN BROWN. (ABOUT 5 MINUTES). REMOVE FROM SHEET AND COOL. HAPPY EATING!!
From: richard horne
Subject: SUGAR COOKIES
Sugar Cookies
2 CUPS WHITE SUGAR
2 CUPS OF CRISCO BUTTER FLAVOR SHORTENING
5 CUPS ALL PURPOSE FLOUR
4 EGGS WELL BEATEN
2 TSP. BAKING SODA
4 TSP. CREAM OF TARTAR
1 TSP. SALT
FLAVOR WITH NUTMEG, VANILLA OR LEMON
MIX ALL OF THE INGREDIENTS TOGETHER AND BAKE AT 350 DEGREES (ACCORDING TO YOUR INDIVIDUAL OVEN) FOR 10 MINUTES. COOL AND THEN EAT.
From: Don Wiss
Subject: Bills Hummus
If you have a food processor it is a cinch to make. Here's a recipe (measurements need not be accurate, adjust to suit):
Bills Hummus
2 cups cooked garbanzo beans
2/3 cup tahini
3/4 cup fresh lemon juice
5 gloves garlic
1 teaspoon salt (omit if canned chick peas)
Combine everything into a food processor and process until smooth. If it's too thick, add a little water & process.
From: Joe Ames Sr.
Subject: Rice milk
RICE MILK
2/3 c. hot rice
3 c. hot water
1/3 c. cashews
1 tsp. vanilla
1/2 tsp. salt
2 tbsp. honey
Blend all ingredients, chill and serve. Servings: 4.
From: Susan Carmack
Subject: Hummus
I substitute 'peanuts only' peanut butter for the tahini in Hummus:
2-3 garlic cloves
1 can drained garbanzos
juice of 1 lemon or lime
4-5 T. peanut butter
process garlic first; add rest of ingredients to food processor whiz until smooth (my daughter likes it lumpy)
add some cayenne for more zip
From: Robert Cohen
Subject: Hummus
15 Cloves of Garlic + The same volume of shallots
Juice from 1 lemon
three cans (15 ounces per can) of chick peas (garbanzos)
drained 1/4 cup of olive oil
salt and pepper to taste
Chop the shallots and garlics as fine as you can get them, then saute 'em in the olive oil until they are transluscent (do not brown)
Add the lemon juice and quickly pour the cooked mixture into the bowl of a food processor or a blender.
Add the chick peas and puree. Add salt and pepper to taste
MAKES ONE QUART!
WARNING: EACH BITE OF THIS HUMMUS ON PITA BREAD TASTES PROGRESSIVELY BETTER..
You can eat this for breakfast, lunch or dinner or snack.
You can also make this with raw garlic...however, the cooking of garlic and shallots adds an incredible taste to traditional hummus.
From: Dawn Hyatt
Subject: Hummus
I make something similar to "taco salad" with Hummus as the base. I LOVE to make quick sandwiches for lunch by tossing lots of hummus inside a pita half with some spinach leaves and what ever veggies I have left-over/handy (yummy!) Sometimes for variety, I use hummus instead of a tomato based sauce, as the base for pizza. I sometimes use it like I would have used sour-cream (but then again, that depends on how much garlic I've added to the hummus) Another tip for making your own (see the recipe that Don posted yesterday) is to add roasted red bell peppers--makes it much more creamy and moist! (Got that idea from my local health-food store).
From: Amanda Ackerman
Subject: Vietnamese soup
In case anyone doesn't already know this, most east Asian dishes contain no dairy products. The stuff served in restaurants can be scary for a lot of reasons, not the least of which being MSG, but regular Asian food that you would make at home is pretty safe.
GINGER CHICKEN NOODLE SOUP (serves 4)
1 chicken (about three pounds) quartered, with excess fat removed. About 2 quarts water. 2 3-inch pieces fresh ginger. 2 medium onions, cut in half. 1-2 tbsp fish sauce. 1 tsp black peppercorns. 1.5 cups mung bean sprouts. 0.5 pound thin- or medium-width rice noodles. Pinch of salt. 1 14-ounce can defatted reduced-sodium chicken broth. 3 shallots, thinly sliced and separated into rings. 1 cup coursely chopped cilantro. 0.5 cup coarsely chopped fresh rau ram or fresh mint. 2 limes cut into wedges.
1. Rinse chicken, including heart, neck and giblets (reserve liver for another use). Place in a large pot. Add 2 quarts of water, or enough to just cover the chicken, and bring to boil over high heat.
2. As water is heating, scorch 1 piece of ginger and the onion pieces. (Directions for this are below.) Add scorched ginger and onions to the soup.
3. Once the water comes to a boil, skim off foam and reduce heat to low. Add 1 tablespoon fish sauce and peppercorns. Simmer partially covered until the chicken is cooked, 30 to 40 minutes.
4. Remove the chicken from broth and set aside to cool slightly. When cool enough to handle, remove meat from the bones, shred coarsely and set aside. Discard bones, giblets, skin and fatty pieces.
5. Line a colander with a double layer of cheesecloth and strain broth into a bowl. Let cool slightly and then refrigerate until chilled, about 2 hours. Skim fat from the surface. (The soup can be prepared ahead to this point. Store broth and chicken in separate covered containers in the refrigerator for up to 2 days or in the freezer for up to 1 month.)
6. Shortly before serving, bring a large pot of water to a vigorous boil. Place bean sprouts in a sieve or colander and immerse in boiling water for 20 to 30 seconds. Rinse with cold water and set aside to drain. Bring water back to a boil and drop in rice noodles. Cook until just softened but not mushy, 30 to 60 seconds. Drain, rinse with cold water and set aside.
7. Scorch the remaining piece of ginger, then coarsely chop. Place scorched ginger in a mortar and pestle or food processor and work into a paste. Set aside.
8. Place homemade and canned broth in a pot and heat to simmering. Season with additional fish sauce if desired.
9. Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles. Top with chicken and shallots. Ladle hot broth over and add a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint). Serve at once, with small plates of the remaining ginger paste and lime wedges, so flavorings can be adjusted as desired.
To scorch ginger and onions: If you have a gas burner, use tongs to hold the ginger and onion pieces in the flame until they are charred. If you have an electric burner, heat a heavy cast-iron skillet over high heat. Add ginger and onion pieces and turn until blackened on all sides.
From: Rachele Shaw
Subject: tofu cream cheese and cheesecake
Tofu Cream Cheese
1 cup tofu
2 Tbsp. oil
3 Tbsp fresh lemon juice or vinegar
1 Tbsp sugar
1/2 tsp. salt
Combine ingredients in a blender (I use a food processor) and blend until smooth. Scrape the sides often with a rubber spatula, pushing the tofu towards the center of the blender. Pour into a dish and chill. [Mine comes out quite thick and I scrape it out, and we like it room temp.]
Tofu Cheesecake
3 cups tofu
1/3 cup fresh lemon juice
1/4 cup oil + 1/4 cup margarine, melted and cooled
1-1 1/4 cups sugar
3/4 tsp salt
1 1/4 tsp vanilla
1/4 cup soymilk or water, if necessary
Combine ingredients in blender in order given, adding the liquid at the end only if needed to blend the tofu. Mixture should be a fairly thick creamy consistency. Pour into a partially baked crumb crust (10 minutes at 350) and bake approximately 1/2 hour at 350 or until tofu is set in the middle. Can be topped with fruit.
Chocolate Tofu Cream Pie (this is my son's favorite but since we don't eat chocolate I just leave it out)
3 cups tofu
1 cup melted margarine
1 1/2 cups sugar
3/4 cu cocoa
2 tsp. vanilla
1/4 tsp. salt
1/2 cup liquid, as needed for blending
Blend ingredients using the liquid to help blend the tofu. Try to blend as thick a cream as possible so it will set nicely when refrigerated. Pour into a pre-baked pie shell, top with soy whipped cream and refrigerate a couple of hours. (Again we like it room temp so I refrigerate a little and then let it stay at room temp to serve.)
Soy "whipped Cream" (I've never tried this)
1/4 cup soymilk
2 1/3 cups oil
1 Tbsp sugar
1 pinch salt
1/2 tsp vanilla
Put all the soymilk and half the oil in a blender. At highest speed, blend the milk and oil and slowly pour in the remaining 1/4 cup oil. Then blend in the sugar, salt and vanilla. Chill before serving, if possible.
From: Robyn Kozierok
Subject: Rice pudding
I make rice pudding with rice milk. It seems to work ok. It doesn't have quite as nice a texture as regular, but it hits the spot for me. I use a little nut butter to make it a bit creamier, which seems to help without significantly altering the taste:
1 cup cooked rice
2 cups Almond mylk (or plain rice milk)
1 Tbsp Cashew butter or other nut butter
2 eggs (I use egg-beaters. Other egg substitutes may work)
1/2 cup sugar
1/2 tsp vanilla
1/4 cup raisins, plumped
sprinkle cinnamon
simmer the rice and "milk" together for 5-10 minutes. Add the nut butter. In a separate container beat the eggs, and add the sugar, vanilla, raisins and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use non-dairy margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake in a 350 degree oven for 35-40 minutes.
note: Almond Mylk is a rice and almond "milk"
From: Don Wiss
Subject: Gee Whiz Cheeze Sauce Recipe
This cheeze sauce is a lot like the pasteurized process cheese spread that comes out of a jar. The really nice thing about it is that you don't have to heat it to get the consistency that you want for a dip. Great with salsa and used like chile con queso. Also good spread on your veggie burger, on a baked potato, or over broccoli. I hope you enjoy it.
Gee Whiz Cheeze Sauce
1 15.5 oz. can Great Northern beans, drained and rinsed well
1/2 cup pimiento pieces, drained
6 Tbs nutritional yeast
3 Tbs lemon juice
2-3 Tbs sesame tahini
1/2 tsp onion granules (I used powder)
1/2 tsp prepared yellow mustard
1/2 tsp salt
Place all ingredients in a blender and process until completely smooth. Transfer to a storage container and chill thoroughly
before serving.
(It's at this point I add salsa, to let the flavors blend together.)
From: Don Wiss
Subject: Non-Dairy Cream Cheese
yogurt cream cheese
1 cup moist soy yogurt* cheese (drain whey from soy yogurt by tying it up in nylon and hanging it over the sink - or line a colander with nylon stocking or cheesecloth and let yogurt drain) 2 Tbls. oil 1/8 tsp salt
blend ingredients in a blender until smooth - pour into a dish and chill for an hour or two *soy yogurt can usually be found in health food stores
yogurt "cottage cheese"
sprinkle salt over a bowl of moist yogurt cheese curds
tofu sour cream
1 cup tofu
1/4 cup oil
1 Tbls. vinegar (or 2 T lemon juice)
1/2 tsp salt
blend until creamy and smooth
You could probably also use soy yogurt as sour cream by adding oil and maybe a little vinegar to it.
From: Tom Molnar
Subject: Soy Yogurt
The recent post on cow's milk yogurt reminded me that I used to make soy yogurt. Maybe some of you would like to try it just for fun. It always used to work out reasonably well for me.
It tastes different, but so what? To me it wasn't a replacement for regular yogurt, it was a different way to eat soy milk and a healthy one at that!
A few things I learned about soy yogurt making was:
+ it's easier than making cow's milk yogurt
+ use plain regular fat soymilk (I used EdenSoy Original) + no need to boil soymilk like you do milk. + no need to worry unduly about initial temperatures, but the soymilk should be near room temperature to start.
Starter:
+ you can use a Tablespoon of regular yogurt as a starter SO LONG AS the culture is alive (look for the phrase "live culture" on the box), or
+ add a teaspoon of non-dairy acidophilus (the Solgar brand is vegan) and mix.
You can just mix the starter and the soymilk and pour it into the yogurt maker cups and let it reach the appropriate temperature. Save some yogurt to start your next batch. The longer you leave it, the more tart the flavor, and the older the starter (that is the number of times you recycle it) the sharper the flavor. I usually like to stop my yogurt as soon as the yogurt gets firm (usually 7 - 8 hours).
You don't need a yogurt maker if you have an oven that can reach roughly 100 - 105F (40 - 45C Max). My oven was had a pilot light that was always on and was always that temperature when the oven was off (the pilot stayed on). You can just mix starter and soymilk and put it into a glass (not plastic) container and leave it in the oven for 7 - 10 hours or so. Some electric ovens get that warm if the oven lightbulb is left on overnight.
Alternatively, almost any warm place will do.
The culture will only thrive in a narrow temperature range, too cool and it won't be active, too hot and it dies.