milk substitutes?

[cheflusch]

Hey all. I personal chef and have a customer who is on a almost macrobiotic diet. I would like to do some more types of veggie gratins and other recipes that normally include milk. only milk substitute I have now is ground almonds with water and a little fig in a blender (yes, this really does work almost as well as milk if you can believe it..) anyone know of any other recipes for a milk sub. that doesn't have any dairy in it? (besides coconut, rice, soy milk)

[AprilB]

Mainly the "almost" part. Meaning what do they consider ok as far as adding to this diet? Soy is a great sub for milk. I do know that macro diets are completely deficient in B12. The importance of this depends on whether or not you're supposed to be their nutritionist in addition to chef. There's a wonderful array of soy/non-dairy cheese out there for what you need.

So I guess we need more information as to what you're looking for other than the soy, rice or coconut (which are all referred to as 'milk' but are still 'not dairy'.)

April

Originally Posted by cheflusch

Hey all. I personal chef and have a customer who is on a almost macrobiotic diet. I would like to do some more types of veggie gratins and other recipes that normally include milk. only milk substitute I have now is ground almonds with water and a little fig in a blender (yes, this really does work almost as well as milk if you can believe it..) anyone know of any other recipes for a milk sub. that doesn't have any dairy in it? (besides coconut, rice, soy milk)

[cheflusch]

almost....is their translation....not exactly is what I'd call it..lol.
here we go.. they do no dairy products (cheese,milk,butter..etc.) but allow an egg once a week or so. Almost all veg diet 70-80% with 10% beans, legumes and 5% whole grains (whole flour,brown rice only..etc..). The diet is stricter for the lady...the guy wants a small meat once/week and fish thrown in the rest of the week. Does not enjoy soy products, spices. OH,... and if making soups, chicken and veal stocks are fine... I love the challenging ones. so the soy milk is out, Me personally am allergic to coconut (the only thing in the world) so i never use it. Yeah, so , for ...let's say... a potato gratin, what can I sub in for the milky, creamy, "cheesy?" liquid to give it that yumminess

[AprilB]

So what is it about soy or spices that's a problem. No tastebuds? The idea of soy? ...

The only suggestions for a cheese sub that would render the type of result I'm envisioning is tofu cheese or certain nut cheeses. I looked up macrobiotic recipes and really didn't get any clues as to a solution for gratinee type dishes other than using soy. Nut cheese was referred to but no information about the products. I personally like soybeans and tofu and such.

I did find this dish but since I haven't made it I can't vouch for it.

Dairy-Free "Macaroni and Cheese"
This dairy-free version is nonetheless rich and satisfying. Vegetables can be added for a type of Pasta Primevara, but be careful not to overcook them. They should be tender-crisp. By The Mitoku Company


Serves 4
Sauce:
1½ tablespoons olive oil
2 cloves garlic, finely minced
1 small onion, diced
3 tablespoons unbleached white flour
1½ cups vegetable stock
pinch sea salt
pinch white or black pepper (optional)
2 tablespoons white miso
2 tablespoons tahini
2 tablespoons finely chopped fresh basil
¼ cup parsley, minced
1 tablespoon red wine vinegar or lemon juice
12 ounces macaroni (such as rotelli, ziti, penne, or shells)
Add the oil to a medium-sized frying pan, and sauté the garlic and onion over low heat for 2 minutes, being careful not to brown the garlic. Add the flour and stir constantly for 1 minute. Slowly add the stock, whisking until the sauce thickens somewhat. Add a pinch of salt and, if desired, pepper, and simmer 5 minutes. Add a little more stock as needed, if sauce is too thick.
In a small bowl combine the miso and tahini, and gradually mix in ¼ cup stock or water. Add the mixture to the sauce and simmer very gently for 1 to 2 minutes. For the last minute add the basil, about 3 tablespoons of the parsley (reserve the rest to garnish), and the vinegar or lemon juice. Add the noodles to 3 quarts of rapidly boiling, salted water. As soon as the macaroni is cooked, drain it and immediately toss it with the sauce in a large bowl. Serve with a sprinkling of parsley.

Now that my curiosity is peaked I'll be doing a lot more looking around.

April

[cheflusch]

if this peaks your interest, think of trying to come up with a new recipe for lunch and dinner 6 days a week for these guys. Library has become my new best friend.
Mac and cheese recipe does look interesting. But....... because its "almost macrobiotic" ..they only eat whole grains, so sub wheat elbows and whole wheat flour and take out the miso...well, that leaves the tahini and veggies. Kinda reminds me of the whole wheat pizza i made them with grilled veggies and hummus.
It's the tastebuds with the soy and spices(just nothing to "spicy", spices are still good), but learning to sneak some soy products in there once in a while, as long as not too soy-ie tasting.
The almond milk recipe I wrote seems to work well with gratin, mashed potato, even cream soups, but finding that everything is having that nutty background taste.
appreciate the help, though. I'm on vegan cookbook #5 for new ideas