Dairy-Free and Delicious (Paperback)

by Brenda Davis (Author), Bryanna Clark Grogan (Author), Joanne Stepaniak (Author) "When you think of comfort foods, what comes to mind?..." (more)
Key Phrases: drained pimiento pieces, teaspoons onion granules, cup raw cashew pieces, Tofu Sour Cream, North America, All-Season Blend (more...)

Editorial Reviews

Product Description
For those who need to watch their intake of dairy products due to lactose intolerance or milk allergy, here are over 100 tempting,easy-to-make vegan recipes that will help them be able to enjoy their favorite foods. You can make delicious dairy-free eggnog, pasta primavera, chocolate layer cake, macaroni and cheese, chowders—even quiche—along with substitutes for your favorite dairy cheeses right in your own kitchen.

Nutrition expert Brenda Davis gives an in-depth explanation on both lactose intolerance and milk allergy and the best ways to manage them. Includes home tests to help determine if you're allergic and what your level of sensitivity is, tables listing the breakdown of lactase in popular foods, sources for calcium if you can't eat dairy, and information about nondairy alternatives. This book will open up new culinary horizons for anyone who needs or wants to limit dairy products.

About the Author
Brenda Davis is a registered dietitian in private practice and co-author of the New Becoming Vegetarian, Becoming Vegan and Defeating Diabetes. She is a recognized leader in her field and an internationally acclaimed speaker. She was chairperson of the Vegetarian Practice Group of the American Dietetic Association from 1999-2000 and has worked as an academic nutrition instructor, a public health nutritionist, a clinical dietitian, and a nutrition consultant. Brenda specializes in essential fatty acid nutrition and lifecycle challenges, and has published numerous articles on these and other topics relating to vegetarian nutrition. Joanne Stepaniak, MSEd, is an author and educator who has been involved with vegetarian- and vegan-related issues for nearly four decades. Joanne has been a frequent guest presenter, lecturer, and workshop leader throughout North America.She is the author or co-author of almost a dozen books on vegetarian cooking or books on vegan living and philosophy. Bryanna Clark Grogan is a reknown vegan cook who has written numerous cookbooks including Authentic Chinese Cuisine, Nonna's Italian Cooking, and 20 Minutes to Dinner.

Product Details

• Paperback: 159 pages
• Publisher: Book Publishing Company (TN) (August 2001)
• Language: English
• ISBN-10: 1570671249
• ISBN-13: 978-1570671241
• Product Dimensions: 7.9 x 6.9 x 0.5 inches
• Shipping Weight: 5 ounces (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #516,957 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

22 of 22 people found the following review helpful:

5.0 out of 5 stars Definitely a godsend, December 28, 2004

By	A. J. Luxton (Portland, OR) - See all my reviews (REAL NAME)

My partner complained of a lack of options when I told him he should stop eating dairy. (He has a dairy sensitivity and was at the time avoiding cow's milk, but still eating goat dairy.) Then I found, among other things, this book at the local natural foods store, and it disproved that theory quickly.

Our household agrees that the cheese sauces work very well. The hard cheeses, I found that I liked, but my sweetie disagreed. The "Melty Pizza Cheeze" is one of his favorites, whereas I don't much enjoy it, probably for the same reason why he likes it ("It's exactly like squeeze cheese! Except all, like, natural and healthy and stuff!")

There hasn't been a single thing we've tried from this book that *one* of us hasn't liked, and the most valuable thing in it is the substitution information, which allows us to make familiar recipes with different components -- such as the sweetened condensed soymilk recorded here, which made a fabulous key lime pie. (We couldn't even taste the difference.) It's allowed my partner to continue eating variations on "normal food" that he otherwise would have missed, and which the rest of the family enjoys as much in their altered forms as we do the standard versions. High praise.

Furthermore, although this is not an issue for us, I'm pleased by the sensitivity of the book to people with soy allergies; many of the recipes have variations made with non-soy products, which I'm sure must come as a great relief to those who can't have either milk or soy.

22 of 24 people found the following review helpful:

5.0 out of 5 stars This book is a "must have" for lactose intolerant & vegan, January 21, 2002

By	Melanie Wilson "vegetarianbabydotcom" (USA) - See all my reviews (REAL NAME)

Whether you are lactose intolerant, have a dairy allergy or are vegetarian or vegan, you will find lots of interesting nutritional information and recipes in Dairy-Free & Delicious. The first five chapters look at "Lactose Intolerance", "Milk Allergy", "Building Strong, Milk-Free Bodies", "Superb Substitutes" and "Dairy-Free Dining." Information is provided that will help you learn if you have an intolerance to lactose or are allergic to milk. Considerable information is also provided on such topics as calcium, calcium supplements, vitamin D, milk substitutes, dining out and travel tips, to name a few.

While reading the section on vitamin D, I was hit once again with the realization that being truly vegan can be very difficult - and not because it is hard to eliminate meat, dairy and other animal products from our diet. That was easy. Learning to understand labels can be much more difficult - especially when important information is missing. For example, under the section "Does the vitamin D added to foods come from animals" I learned that vitamin D2 comes from plants while D3 comes from animals. 

"There are two forms of dietary vitamin D: D2 or ergocalciferol, which is of plant origin, and D3 or cholecalciferol, which comes mainly from sheep's wool and hides, fish liver, and eels. Unfortunately, most of the vitamin D added to foods is vitamin D3. The main exception is nondairy milk - many of these products contain vitamin D2." (page 40)
Armed with this information I went to the kitchen to see what is in our multi vitamins. Arrghh! Of the three brands of children's vitamins, two listed vitamin D as D3 while the other just listed it as vitamin D and didn't specify whether it was D3 or D2. The bottle of adult multi vitamins contained vitamin D3 as well. A quick check of some of our soy and rice milks listed vitamin D3 or just vitamin D. We will have to be more vigilant in ensuring that the products we eat and drink are totally vegan.
The second part of the book is entitled "Dairy-Free & Delicious Recipes" and contains a good selection of vegan recipes for spreads, uncheeses, milk, sauces, breakfast, salads and dressings, soups, main dishes and desserts. Each recipe contains: yield, calories, protein, fat, carbohydrates, calcium and sodium.

If you are a vegetarian or vegan Dairy-Free & Delicious is a good book to have. If you are lactose intolerant or have milk allergies then this book is a "must have."
--Reviewed by Glenn Perrett

4 of 5 people found the following review helpful:

3.0 out of 5 stars if i have a cheese craving, i think i'll just eat an avocado, March 9, 2007

By	sugarleaf (rhode island) - See all my reviews

recently turning vegan, i decided i would like to have a cookbook of uncheese recipes. though there are some on the market that are more known and reviewed than this one, i decided to try it. so far i have tried two recipes and each were disappointing. maybe i have my expectations set too high? really, for recipes that boast a "velvety" cheese sauce and soy -less "cream" cheese, these are a downer. perhaps if they instead had names like "orangy sauce that is incredibly inventive but doesn't really taste like cheese sauce" or "white spread for toast" i wouldn't have been so disappointed. so, from now on i will try to stick to whole foods (like avocados)to get my fix instead of the recipes in this book.