Comments on: Soy Free, Dairy Free, but still Decadent Cheesy Spinach Lasagna http://www.bookofyum.com/blog/soy-free-dairy-free-but-still-decadent-cheesy-spinach-lasagna-366.html Yummy Adventures in Gluten Free Cuisine Fri, 19 Mar 2010 03:51:39 +0000 http://wordpress.org/?v=abc hourly 1 By: Gluten-Free Menu: Dairy-free Soy-free Vegan Pine Nut Pasta Cream Sauce Recipe | Book of Yum http://www.bookofyum.com/blog/soy-free-dairy-free-but-still-decadent-cheesy-spinach-lasagna-366.html/comment-page-1#comment-74072 Gluten-Free Menu: Dairy-free Soy-free Vegan Pine Nut Pasta Cream Sauce Recipe | Book of Yum Mon, 10 Aug 2009 03:21:57 +0000 http://www.bookofyum.com/blog/?p=366#comment-74072 [...] a lot of dairy-free recipes in the coming weeks. This week I decided to make a sauce based on my classic recipe for a gluten-free, dairy-free, soy-free pine nut cheese sauce, using the pine nut base for a creamy sauce lightly flavored with tomato and fresh herbs. I served [...] [...] a lot of dairy-free recipes in the coming weeks. This week I decided to make a sauce based on my classic recipe for a gluten-free, dairy-free, soy-free pine nut cheese sauce, using the pine nut base for a creamy sauce lightly flavored with tomato and fresh herbs. I served [...]

]]> By: elaine http://www.bookofyum.com/blog/soy-free-dairy-free-but-still-decadent-cheesy-spinach-lasagna-366.html/comment-page-1#comment-72746 elaine Mon, 27 Jul 2009 00:27:33 +0000 http://www.bookofyum.com/blog/?p=366#comment-72746 This was just a BIG hit with my teenage son. I mixed a little fresh oregano, basil, and parsley from the garden in with the ricotta, fresh home-made sauce, and GF penne and made a baked zitti style - topped it with some soy mozzarella. It was better than the soy ricotta version; and quick to make (once the sauce was done). Thanks for the great idea. This was just a BIG hit with my teenage son. I mixed a little fresh oregano, basil, and parsley from the garden in with the ricotta, fresh home-made sauce, and GF penne and made a baked zitti style – topped it with some soy mozzarella. It was better than the soy ricotta version; and quick to make (once the sauce was done). Thanks for the great idea.

]]> By: yum http://www.bookofyum.com/blog/soy-free-dairy-free-but-still-decadent-cheesy-spinach-lasagna-366.html/comment-page-1#comment-67347 yum Thu, 04 Jun 2009 07:03:32 +0000 http://www.bookofyum.com/blog/?p=366#comment-67347 Hi Jeanine- I was thinking that it might be good to try cashew nuts or almonds, but hadn't really thought of macadamia nuts, because they are expensive (even more so than pine nuts)... also, i do find that macadamia has a bit too much personality in general. I don't think it needs the cornstarch, because actually when you bake it thickens nicely on its own, but it is an interesting idea. Glad you enjoyed the recipe! -Sea Hi Jeanine- I was thinking that it might be good to try cashew nuts or almonds, but hadn’t really thought of macadamia nuts, because they are expensive (even more so than pine nuts)… also, i do find that macadamia has a bit too much personality in general. I don’t think it needs the cornstarch, because actually when you bake it thickens nicely on its own, but it is an interesting idea.

Glad you enjoyed the recipe!

-Sea

]]> By: Jeanine http://www.bookofyum.com/blog/soy-free-dairy-free-but-still-decadent-cheesy-spinach-lasagna-366.html/comment-page-1#comment-67316 Jeanine Wed, 03 Jun 2009 23:10:49 +0000 http://www.bookofyum.com/blog/?p=366#comment-67316 I made this for my partner's son who is on a dairy and soy restricted diet. It turned out really good, he loved it. The only thing I would mention is that I used a mixture of pine nuts and macadamias (as suggested in the article), about 75% to 25%. I would not recommend using macadamias. They have too "nutty" a flavor for this particular use. I also increased the nutritional yeast to 1.5 tablespoons and added about a tablespoon of cornstarch and some fresh crushed garlic to the "ricotta" to give it a but more texture. I made this for my partner’s son who is on a dairy and soy restricted diet. It turned out really good, he loved it. The only thing I would mention is that I used a mixture of pine nuts and macadamias (as suggested in the article), about 75% to 25%. I would not recommend using macadamias. They have too “nutty” a flavor for this particular use. I also increased the nutritional yeast to 1.5 tablespoons and added about a tablespoon of cornstarch and some fresh crushed garlic to the “ricotta” to give it a but more texture.

]]> By: Meredith http://www.bookofyum.com/blog/soy-free-dairy-free-but-still-decadent-cheesy-spinach-lasagna-366.html/comment-page-1#comment-66576 Meredith Tue, 26 May 2009 04:06:17 +0000 http://www.bookofyum.com/blog/?p=366#comment-66576 I made this for my sister and her boyfriend, neither of whom have food restrictions (I'm gluten- and dairy-free), and he didn't know the cheese was made out of pine nuts. "How can Meredith eat this if there's cheese in it?" he asked my sister. I glowed when she told me about that. I made this for my sister and her boyfriend, neither of whom have food restrictions (I’m gluten- and dairy-free), and he didn’t know the cheese was made out of pine nuts. “How can Meredith eat this if there’s cheese in it?” he asked my sister. I glowed when she told me about that.

]]> By: yum http://www.bookofyum.com/blog/soy-free-dairy-free-but-still-decadent-cheesy-spinach-lasagna-366.html/comment-page-1#comment-46596 yum Thu, 29 Jan 2009 03:03:32 +0000 http://www.bookofyum.com/blog/?p=366#comment-46596 Hi Jennifer, I used a medium bread pan for this recipe. I would say it probably makes about 4-5 servings, but it depends on the appetite of those involved. But really, you can use any pan and make the recipe any size- just increase pasta amount, and possibly either make more pine nut cheese or just be skimpier with the pine nut cheese layers. Hope this helps! -Sea Hi Jennifer,
I used a medium bread pan for this recipe. I would say it probably makes about 4-5 servings, but it depends on the appetite of those involved.
But really, you can use any pan and make the recipe any size- just increase pasta amount, and possibly either make more pine nut cheese or just be skimpier with the pine nut cheese layers.
Hope this helps!
-Sea

]]> By: Jennifer http://www.bookofyum.com/blog/soy-free-dairy-free-but-still-decadent-cheesy-spinach-lasagna-366.html/comment-page-1#comment-46217 Jennifer Wed, 28 Jan 2009 02:19:22 +0000 http://www.bookofyum.com/blog/?p=366#comment-46217 Just wondering, how many servings does this recipe make as you have it posted? I guess more specifically, what size pan would you use for this? It looks really good. Thanks. Just wondering, how many servings does this recipe make as you have it posted? I guess more specifically, what size pan would you use for this?
It looks really good. Thanks.

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