tag:blogger.com,1999:blog-4683377924130527821.post5429577235599926895..comments2022-03-27T20:28:51.613-04:00Comments on I Am Veggie-Mightee!: “But I could never give up cheese!” - A step-by-step guide to breaking the habitKaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4683377924130527821.post-45251127287774031092012-02-09T23:48:56.014-05:002012-02-09T23:48:56.014-05:00I don't have any trouble with edamame or soy s...I don't have any trouble with edamame or soy sauce, but soy milk and tofu I can't stomach. I'm just weird that way.Gisellehttps://www.blogger.com/profile/00368136397155949819noreply@blogger.comtag:blogger.com,1999:blog-4683377924130527821.post-71986640665090522392012-02-09T10:36:35.157-05:002012-02-09T10:36:35.157-05:00None of the ones I linked to in the article - the ...None of the ones I linked to in the article - the commercial brand or the homemade - have soy in them. (I'm mostly soy-free.) And believe me, they're all DELICIOUS.Kaseyhttps://www.blogger.com/profile/02514826925652944960noreply@blogger.comtag:blogger.com,1999:blog-4683377924130527821.post-22155430975380352702012-02-09T02:13:06.672-05:002012-02-09T02:13:06.672-05:00Thanks for the tip! Got any links for non-dairy &q...Thanks for the tip! Got any links for non-dairy "cheese" that <i>isn't</i> tofu?<br /><br />(Note: Yay! HTML markup <i><b>works</b></i> in the comments!)Gisellehttps://www.blogger.com/profile/00368136397155949819noreply@blogger.comtag:blogger.com,1999:blog-4683377924130527821.post-26137286256124669012012-01-29T10:23:43.141-05:002012-01-29T10:23:43.141-05:00If you're happy with your flavors, then you wa...If you're happy with your flavors, then you want to use a starch thickener - probably arrowroot starch - just to thicken up your sauce. The amount you use is small, so the effects calorie and carb-wise would be minimal. <br /><br />Here's a bit on thickeners: http://www.foodsubs.com/ThickenStarch.htmlKaseyhttps://www.blogger.com/profile/02514826925652944960noreply@blogger.comtag:blogger.com,1999:blog-4683377924130527821.post-29940505472539232752012-01-29T03:56:21.112-05:002012-01-29T03:56:21.112-05:00Hmm... Your basic baked whole-wheat pasta shapes, ...Hmm... Your basic baked whole-wheat pasta shapes, for example? I load that sort of thing up with diced veggies so flavor isn't as much of a problem as it is having a binder to help it all stick together. Preferably not flour or conrstarch since Hagatha has to keep the carbs down. (Me too, for that matter.) Plus I never seem to get it cooked enough to get rid of the "floury" taste.<br /><br />It's hard enough trying to sneak vegetarian dishes in when I'm dealing with an old-school "I want my meat still bleeding" carnivore (father in law). Abandoning cheese? Not gonna happen, but at least I can cut down on its use, right?Gisellehttps://www.blogger.com/profile/00368136397155949819noreply@blogger.comtag:blogger.com,1999:blog-4683377924130527821.post-80668301743949091212012-01-18T08:36:01.494-05:002012-01-18T08:36:01.494-05:00The technique for that totally depends on the cass...The technique for that totally depends on the casserole in question. Sometimes, it's as simple as stirring a little flour or cornstarch into the casserole's sauce. For things where flavor is needed as well as thickening, pureed vegetables can do the trick. <br /><br />If you send me a recipe as an example, I can give you a better answer.Kaseyhttps://www.blogger.com/profile/02514826925652944960noreply@blogger.comtag:blogger.com,1999:blog-4683377924130527821.post-9498903111238447402012-01-18T01:28:23.905-05:002012-01-18T01:28:23.905-05:00How about for thickening a casserole? And (sadly) ...How about for thickening a casserole? And (sadly) nix on the walnuts where my father in law is concerned, unless it's commercially prepared nut butter. Diverticulitis, you know...Gisellehttps://www.blogger.com/profile/00368136397155949819noreply@blogger.com