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Tagged With "Milk"

Tagged With "Milk"

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    I have a quick question. If I submit a recipe, KWFA then owns it? If KWFA reprints the recipe or uses it, would I be mentioned as the original creator or do I loose all rights to it once I submit? Thanks!
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    They are both great! My son enjoyed the Mac n Cheese for dinner last night, first time he's ever liked a dairy free mac n cheese. I tasted it, it was fantastic. Today for lunch he asked to have sunbutter on the crackers and devoured them. We love Earth Balance products!
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    Hello and thanks for posting!! We found them at Whole Foods, and a local grocery store chain that has a large selection of vegan/gluten free/allergy-friendly products and regularly stocks many Earth Balance products. Earth Balance does have a store finder: http://earthbalancenatural.com/store-finder/ , but of course that doesn't tell you what stores carry what products, just that *some* Earth Balance products may be carried there. At least it could give you a place to start when calling...
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    I know this post is old, but I figured I should add to it since this thread is what I found when searching for this on KFA. I called EB today and they told me the vegan cheddar squares are processed on the same line as products containing soy and milk. I cannot remember what they said about egg since I wrote them off at soy and milk...no peanuts on the line or in the facility. no tree nuts on the line but there are in same facility. Hope this helps someone! Obviously call and confirm...
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    Originally Posted by chrissyvalenti: I know this post is old, but I figured I should add to it since this thread is what I found when searching for this on KFA. I called EB today and they told me the vegan cheddar squares are processed on the same line as products containing soy and milk. I cannot remember what they said about egg since I wrote them off at soy and milk...no peanuts on the line or in the facility. no tree nuts on the line but there are in same facility. Hope this helps...
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    I did not ask, but good point. We do trust other brands who have good allergy protocol with cleaning/testing...but those brands are better about having info on packages and websites. The woman I spoke to basically said if you are allergic to those things I wouldn't recommend using the product. but sometimes the right questions make all the difference...maybe I will call back.
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    Hi Kathy, Yes, I would assume this would do nicely with celery instead of mushroom. I've not made it myself (I'm just now convincing myself that it's okay to eat celery twice a year ). I would suggest replacing the 1 cup of mushrooms with about 3/4 cup diced celery. For the cream of mushroom soup, it is delicious on pasta -- I mix it with broccoli and served on gluten-free pasta. Also--good for casserole; but if you're storing it before use, it will really thicken/condense (garbanzo flour is...
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    My son has celiac disease and have been looking for something to substitute for the cream soups that are in so many traditional recipes. I made this tonight to try it on green bean casserole minus the French onions and it was amazing. Way better than the can stuff! Thank you so much.
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    My son just turned 2 and was diagnosed at 18 months. I also have a 4yr old daughter that is dairy free. She can tolerate baked dairy pretty well, but we eliminate all other major dairy sources. Both of my children have also had severe GERD since birth. Jill
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    I have a 12 yo dd with milk allergy. I have been reading the many studies and articles on baked milk and milk oral immunotherapy. I am wondering if there are any here that have tried this and what was the outcome. The above article states that 31% were tolerating full servings of cow's milk. The most recent articles seem to talk down this approach to food allergies because of this low %, but 31% is to me HUGE in comparison to almost 0% with complete avoidance. Wondering what others think or...
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    Baked milk is a frequent topic on the KFA forums. We have a lot of members with milk allergic children that are successfully eating baked milk. Here is the latest thread: http://community.kidswithfooda...78#18184364604051478 http://community.kidswithfooda...ange-other-questions http://community.kidswithfooda...31#17480335922824231
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    I don't really know how to cook (thanks, food allergies, for making me learn!). How would I turn this into cream of chicken? Also, what kind of flour could I use if not using this recipe right away? (so it won't thicken so much)
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    To do cream of chicken, I normally saute onion and celery minced in the oil. Add the flour and blend that all up. Then instead of milk substitute, I use chicken stock. I generally use a rice flour blend - there is one called Kathy P's brown rice flour mix which is my go to. You can us? A commercial blend. I habe not tried it with garbanzo like this recioe. I use 1 tbsp fat, 1 tbsp flour, and 1 cup stock for a slightly thickened sauce. If I want it thicker, I go up to 1.5 tbsp fat/flour...
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    Couple of questions: 1) How long can this safely be stored in the fridge (i.e. could I make it this weekend and use it in a recipe Tuesday night?) 2) I suppose this could also be used as a base in a pot pie recipe for leftovers next weekend - if it does store, or can it be frozen? and 3) Does the coconut taste come through? (not a coconut fan...) I have never made a green bean casserole but now I want to try!
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    Hi Allison! I haven't made this recipe specifically, so I'm not sure on the storing or freezing of it, but I can answer your third question. We use the unsweetened coconut milk all the time--in the green SoDelicious box (the picture above shows the "original" SoDelicious coconut milk, which is slightly sweetened), in savory dishes like mac n' cheese, and mashed potatoes and we've never noticed a coconut flavor at all.
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    I don't find the green SoDe has a coconut flavor. I'm not a big fan of coconut flavor either, and that is my go to milk sub. I'm not sure how long it will store in the fridge. Some thickeners hold up better than others and I haven't use garbanzo flour. I find most times, if I use a gf flour mix, thickened things hold up pretty well or even get a little too thick and need to be thinned a little when I reheat it. I'd probably not keep it more than 3 days in the fridge. But that's more based on...
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    Thank you! Thank you! This was awesome in green bean casserole. I made a whole dairy free thanksgiving. I find it hard to tell my 5 year old (milk & peanut) he can't eat something and my husband loved it. It's his favorite and he said it was awesome. So if I could reach through the internet and hug you, I would.
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    I can't speak to this recipe, but because we avoid corn, I make a corn free (but NOT safe for milk or wheat food allergies) version of condensed cream of mushroom soup, with cream and flour , and I freeze it very successfully. This is despite the fact that most freezer resources tell you that you can't freeze cream-based, flour-based sauces without a loss of taste or texture. True, if you were using this as cream of mushroom soup, you'd need to add more milk to adjust for the thickness of...
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    Thank you for sharing your cream of mushroom soup recipe! Our family will try it. Our daughter struggles with EoE and she is learning to cook before she goes away to college in a few years. This is perfect for helping to widen her selection.
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    Hope the recipe works for you @Nina3712 The thought of sending if your kid off to college is hard. Throw in managing food allergies and it's really scary! Teaching basic cooking skills and finding easy recipe is a great way to prepare them. My daughter is in her second year and manages well. But she has "easy" allergies to avoid. We have a number of members on the forums who have kids in college or are gearing up to send them in the next couple years. This is a search of topics about dorm...
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    Thank you @KathyP13 really appreciate the resource! Yes, it's very scary and my daughter has a difficult diet, avoiding wheat, dairy, eggs, treenuts, fish/shellfish, legumes, chicken and a host of individual produce since she has EoE and OAS. Some produce is ok if she cooks it and breaks down the protein, but others even after being cooked, is difficult. Lots of fresh fruits not ok except organic berries and apples. She was just scoped and her lower esophagus is hardening We go for follow up...
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    Hi Nina, Welcome to KFA. . Glad to have you. I can certainly understand why you're concerned about college. We'll be there in a few years with our oldest. I would suggest that you start a new topic in our gi disorders forum -https://community.kidswithfoodallergies.org/forum/gastrointestinal-disorders. We have awesome members on our community and they should be able to give you some tips.
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    Jen, thank you so very much for the link *hugs* My daughter and I will check out the link (she plans to set up a profile soon; bombarded with her st the moment) and then we will read the thread you so kindly shared, and make a post to see what experiences others have had. Grateful to you!
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    This sounds easy to prepare & delish based on everyone's comments below! Just wondering if this might also work to make "cream of leek" soup? Thanks to my sulfite allergy I haven't been able to find a safe version & it's a soup my Great Aunt used to serve when I was small (~ 7y/o) so of course never thought to get her recipe back then...
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    @allergic rver , yes, it will work for other "cream of" soup options as well. You may need to adjust the liquid a bit as your leeks may not release as much liquid as mushrooms do, so just add a bit more if needed. Definitely let us know how it turns out and post pics!
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    Vegan Buttermilk Recipe Pour 1 Tbsp lemon juice or vinegar into a measuring cup Fill the measuring cup with a safe-for-you non-dairy milk (soy milk, coconut milk) until you reach 1 cup Let sit for 10 minutes or until it curdles Use as a 1:1 replacement for buttermilk in your recipes
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