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Forum
-> Yom Tov / Holidays
-> Shavuos
SplitPea
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Fri, May 10 2013, 4:52 pm
We have both soy and dairy allergies in the family but I miss the "dairy type" foods. Any ideas for cheese cake, blitzes, ice cream etc that are soy and dairy free?
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ra_mom
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Fri, May 10 2013, 5:01 pm
I make a yum whipped cream from canned coconut milk. I make mini strawberry shortcakes and they taste as good as dairy.
You can play around and make ice cream that way too.
I made a cheesecake one year with coconut yogurt. It was just ok.
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Esther23
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Fri, May 10 2013, 5:50 pm
Theres a very good mock cheesecake recipe made out of crushed pineapple.
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bnm
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Fri, May 10 2013, 5:55 pm
SplitPea wrote: | We have both soy and dairy allergies in the family but I miss the "dairy type" foods. Any ideas for cheese cake, blitzes, ice cream etc that are soy and dairy free? |
Daiya is going to make a soy/dairy free 'cream cheese' but I don't think it will be out in time for Shavues.
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SplitPea
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Fri, May 10 2013, 6:14 pm
Esther23 wrote: | Theres a very good mock cheesecake recipe made out of crushed pineapple. |
Oh do you know where I can find this?
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SplitPea
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Fri, May 10 2013, 6:15 pm
bnm wrote: | SplitPea wrote: | We have both soy and dairy allergies in the family but I miss the "dairy type" foods. Any ideas for cheese cake, blitzes, ice cream etc that are soy and dairy free? |
Daiya is going to make a soy/dairy free 'cream cheese' but I don't think it will be out in time for Shavues. |
yeah and sadly I am not such a fan of their cheese... it gives me stomach aches
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scrltfr
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Fri, May 10 2013, 6:22 pm
Have you tried all the daiya products? I am so looking forward to the swiss cheese!
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rowo
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Sat, May 11 2013, 10:33 pm
I'm trying out a cashew 'cheesecake' for dessert at a fleishig meal.
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climbing613
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Sat, May 11 2013, 10:37 pm
Pineapple pie
Pineapple kugel
INGREDIENTS
1⁄2 cup flour
1⁄2 cup sugar
1⁄2 cup canola oil
4 eggs
1 20 ounce can crushed pineapple
1 teaspoon baking powder
1 teaspoon vanilla sugar
2 graham cracker pie crusts
1 20 ounce can cherry or blueberry pie filling
INSTRUCTIONS
Preheat oven to 350 degrees.
Mix flour, sugar, oil, eggs, crushed pineapple, baking powder and vanilla sugar in a large bowl and pour into pie crusts. Bake for 45 minutes. Top with pie filling. Serve chilled.
Quiche, Pareve Onion Mushroom
4 medium onions
3 cans sliced mushrooms
1 stick margarine
1/2 cup non-dairy creamer
1 egg
1 tbsp. flour
Salt
Pepper
2 regular pie crusts
Pre-heat oven to 450°F.
Sauté the onions and mushrooms in the margarine until yummy and brown. Add the rest of the ingredients. Pour into pie shells, bake for 30 minutes or so.
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SplitPea
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Sat, May 11 2013, 10:53 pm
Thank you so much this is exactly the type of things I am looking for!
climbing613 wrote: | Pineapple pie
Pineapple kugel
INGREDIENTS
1⁄2 cup flour
1⁄2 cup sugar
1⁄2 cup canola oil
4 eggs
1 20 ounce can crushed pineapple
1 teaspoon baking powder
1 teaspoon vanilla sugar
2 graham cracker pie crusts
1 20 ounce can cherry or blueberry pie filling
INSTRUCTIONS
Preheat oven to 350 degrees.
Mix flour, sugar, oil, eggs, crushed pineapple, baking powder and vanilla sugar in a large bowl and pour into pie crusts. Bake for 45 minutes. Top with pie filling. Serve chilled.
Quiche, Pareve Onion Mushroom
4 medium onions
3 cans sliced mushrooms
1 stick margarine
1/2 cup non-dairy creamer
1 egg
1 tbsp. flour
Salt
Pepper
2 regular pie crusts
Pre-heat oven to 450°F.
Sauté the onions and mushrooms in the margarine until yummy and brown. Add the rest of the ingredients. Pour into pie shells, bake for 30 minutes or so. |
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climbing613
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Sat, May 11 2013, 11:43 pm
Another idea
Mock cheese like filling for blintzes
Egg whites
lemon juice
Sugar
I don't know the exact amounts.
Heat egg whites in a frying pan while constantly stirring with a spoon or spatula to keep them from scrambling.
When they're basically cooked, but before they'd be scrambled, add a teaspoon or so of lemon juice.
It'll curdle and look like cottage cheese. Turn off the heat and sprinkle with sugar and mix.
It's a pretty good substitute when in a blintz.
Can add some cherry or blueberry pie filling to the mixture for variety.
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smss
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Sun, May 12 2013, 4:06 am
ra_mom wrote: | I make a yum whipped cream from canned coconut milk. I make mini strawberry shortcakes and they taste as good as dairy.
You can play around and make ice cream that way too.
I made a cheesecake one year with coconut yogurt. It was just ok. |
can you post the recipe for the whipped cream? thanks!
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JerseyShore
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Sun, May 12 2013, 4:55 pm
I second the pineapple "cheesecake". It is one of my favorite desserts
I make an egg and lemon sauce (pareve cream sauce). This is a classic Sephardic recipe:
2 large eggs (at room temperature)
Juice of two or three large lemons, strained
Using a whisk, beat the eggs in a medium bowl until frothy. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs. Remove pot from heat and add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens and is heated through. Take care not to allow the sauce to boil or the eggs will curdle.
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JerseyShore
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Sun, May 12 2013, 5:00 pm
Parvel -
6 eggs – separated
8 ounces (250 grams) of good quality bittersweet chocolate, parve
1 ounce (25 grams) margarine, parve
1 teaspoon coffee dissolved in 2 tablespoons of boiling water
1 tablespoon of liquor of your choosing (optional)
Preparation:
1. Place the chocolate and margarine in a double boiler. As they begin to melt, add the coffee mixture.
2. Meanwhile whisk the egg whites until stiff.
3. Once the chocolate and margarine have melted, turn off the flame and add the egg yolks and liquor mixing well.
4. Fold the chocolate mixture into the egg whites with a metal spoon, being careful not to beat.
5. Put the mixture into a deep Pyrex dish. Refrigerate until set.
I also freeze this as "ice cream", layer it with cake crumbs for a parvel cake and spoon it into little fancy cups as "mousse cups".
I have substituted the chocolate and coffee for cocoa butter and sugar to make "white chocolate" mousse cups also.
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ra_mom
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Sun, May 12 2013, 9:08 pm
smss wrote: | ra_mom wrote: | I make a yum whipped cream from canned coconut milk. I make mini strawberry shortcakes and they taste as good as dairy.
You can play around and make ice cream that way too.
I made a cheesecake one year with coconut yogurt. It was just ok. |
can you post the recipe for the whipped cream? thanks! |
Pareve Coconut Whipped Cream
2 (14 ounce) cans full fat coconut milk
1 tablespoon pure vanilla extract
1 cup confectioners’ sugar
Chill the cans of coconut milk overnight in the refrigerator.
Chill a mixing bowl and beaters as well.
Turn the cans of chilled coconut cream upside down. Open the cans from the bottom and drain off the clear liquid. You can reserve the liquid for use in smoothies or natural froze fruit. Transfer the cream to the chilled bowl, and use a rubber spatula to scrape all the cream out of the cans.
Beat the thick coconut cream in the chilled bowl with an electric mixer until thick and fluffy. Add vanilla, then gradually beat in confectioners’ sugar 1 tablespoon at a time, until you reach desired consistency. Do not overbeat, or cream will become lumpy and look like it has curdled.
If preparing a day in advance, take out of the fridge 1 hour before serving, as coconut cream will firm up and harden a bit in the refrigerator.
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jewishwoman
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Mon, May 13 2013, 12:16 pm
Great thread! Everyone! Chag sameach!
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naomi2
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Mon, May 13 2013, 12:25 pm
mock fetuchini alfredo sauce using cauliflower and coconut milk. I don't have the recipe but you can search online.
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