Comments on: Comfort Food: Dairy Free, Soy Free Creamy Tomato Pasta

By: Menu of the Week and Gluten-Free Menu swap: Nut recipes | Book of Yum

Menu of the Week and Gluten-Free Menu swap: Nut recipes | Book of Yum — Mon, 16 Mar 2009 01:20:53 +0000

[...] cereal, pine nuts on pasta with margarine and nutritional yeast for an easy dairy-free meal OR pasta with a dairy-free almond parmesan, ground sesame seeds on spinach, peanuts used in a nut sauce for spring rolls or pasta, or pecans [...]

By: Book of Yum - Blog

Book of Yum - Blog — Wed, 29 Aug 2007 18:37:14 +0000

[...] A few days ago the topic of nutritional yeast in un-cheese recipes came up. Joanne Stepaniak is the reigning queen of vegan cheese substitute recipes, and has many excellent cookbooks, including her The Nutritional Yeast Cookbook: Recipes Using Red Star Vegetarian Support Formula, The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic “Uncheese” Dishes, Vegan Deli,Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary. However, the question was- how useful are these cookbooks for someone with multiple allergies? First of course, you have to screen the books for gluten- there are a few recipes with gluten, but overall these books are an excellent resource for the gluten free, lactose intolerant chef. If you are intolerant to soy, a few more recipes have to be screened out, still leaving a decent amount of recipes based on nuts, oats (I use quinoa) and nutritional yeast. But, if you happen to be allergic to gluten, most nuts, soy, and lemon juices, probably your best bet is to scour the internet for nutritional yeast based recipes and start experimenting. [...]

By: Karina

Karina — Sat, 25 Aug 2007 16:06:13 +0000

Thanks Sea, for the detailed answer. You are a sweetheart. :) With no dairy-soy-nuts-legumes-seeds-brown rice-lemon-mustard-ginger etc. I think making a cheese sub may be next to impossible. Perhaps a sauce that tastes “cheesy” with the nutriitonal yeast flakes and white rice (or hemp?) milk, some garlic and herbs… I imagine it’ll end up more like a white sauce than a cheese sauce, but in the scheme of things, that’s okay. ;) And I agree about the tahini (it’s strong tasting – and also pro-inflammatory, so I only use a little now and then for stir-fry). Hugs Back Atcha, Karina

By: yum

yum — Fri, 24 Aug 2007 20:43:56 +0000

Hi Karina! Joanne Stepaniak has many cookbooks, including her The Nutritional Yeast Cookbook: Recipes Using Red Star Vegetarian Support Formula, The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes, Vegan Deli,Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary. I own or have owned all of those books. The Nutritional Yeast book was written before the Uncheese book and Vegan Vittles and is somewhat redundant with them- I gave my copy to a friend, unfortunately, or I would just send it to you. I love some of the (tofu based) recipes in Vegan Vittles, but the Uncheese book is the best for cheese substitutes. Most recipes are based either on tofu, nuts, OR (and this is the good part, for you) oats. Many of the oat recipes call for some tahini, but personally I find tahini to have a rather strong flavor and in many recipes it is optional. You could probably leave it out with good results. They do call for lemon juice, but you can substitute anything acidic like vinegar. I will try to see if there are any fabulous recipes that are Karina friendly and blog one or two of them, but I don't do oats so I would use quinoa. Hope this helps a little!*hugs* Best, Sea

By: Karina

Karina — Fri, 24 Aug 2007 20:26:09 +0000

Hi Sea! I have a quick question. In Joanne’s nutritional yeast cookbook, do her dairy-free recipes rely on nuts (like the Parmesan) or tofu, beans? I’d like to experiment more with nutritional yeast for “cheese” and sauces; but so many of the recipes I’ve seen on-line rely on other problematic – for me – ingredients. Thanks for your time. xoxo Karina

By: yum

yum — Thu, 24 May 2007 01:29:21 +0000

Hi Karen- It really depends on your taste as far as pasta goes. I happened to use Trader Joe’s brown rice penne for this recipe, but you could use any brand. I prefer Tinkyada or Trader Joe’s brown rice pasta for most things, but you could also try white rice or even corn pasta if you like that. (I’m not a big fan of corn pasta myself.) Happy cooking!
-Sea

By: Karen

Karen — Wed, 23 May 2007 03:34:22 +0000

Yum! This looks great. I may have to be brave and try it myself (I am not the best cook). Which brand/type of pasta do you prefer for this recipe?