Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Saturday, April 19, 2008

Vegan Mac 'n' "Cheese" for Kids

Jennie Geisler has a home cooking column in the Erie Times-News newspaper and a two-year-old son with a dairy allergy. That's a recipe for non-dairy dishes to appear regularly in her column. ("That's a recipe," get it? Newspaper columns and headlines are full of these cheapest of all puns. Why oh why oh why? I thank Geisler for writing straight.)

Anyway, she borrows a recipe, Macaroni and 'Cheese' from V Cuisine: The Art of New Vegan Cooking, by Angeline Linardis. Not only is is dairy-free, but cheese-free. Soy milk makes the milky substitute.

Geisler adds a couple of cooking notes that are relevant.

The recipe called for either carrots or red bell peppers as the puree base for the "cheese" sauce. I went ahead and used both. I chopped them up, put them in a big cereal bowl, covered it with plastic wrap, and steamed them in the microwave for 5 minutes or so. Then I poured them into the blender, splashed them with soy milk and gave it a good whirl. That and a few seasonings, and we were ready to rock.

Nutritional yeast is a flaky yellowish substance that's different from regular yeast in that it will not help in leavening. It adds nutrition and flavor to whatever contains it. You can find nutritional yeast at the Whole Foods Cooperative, 1341 W. 26th St., in bulk. All you need is a quarter cup.

Nutritional yeast is also known as brewer's yeast. You can add it to any baked good at a proportion of 1 to 3 teaspoons per cup of flour. It offers protein, fiber and potassium to anything that contains it. The yeast is included here, according to the cookbook, because it has a fermented taste that suggests the flavor of real cheese.

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