Lactose is my enemy, but vegan food is not

Over the past few years I have become increasingly lactose intolerant.  This is unfortunate as I habitually consume large amounts of cheese, and often other dairy products, at every meal…and between meals…and as midnight snacks.

However, I’m determined not to let this get me down, and I’m using it as an opportunity to try new recipes and especially as a way to delve into vegan cooking and baking.

Maybe this is my body’s way of forcing me into reluctant compliance with my morals.

I started posting a few things on Facebook that I will put here for completeness:

Facebook 29 August 2012 -
I know you’re all dying to hear about my experiments with semi-vegan food, so here’s what was on tonight’s menu:

Salad – Lettuce, hearts of palm, kalamata olives, sun-dried tomatoes, carrot, cucumbers (from garden), sweet red peppers (from garden), avocado, walnuts, dried cranberries, salt, pepper. Dressing: red wine vinegar, apple cider vinegar, Dijon mustard, sugar.

Dessert – Coconut milk chocolate mousse. Amazing. I added a tiny bit of salt and a little almond extract to her ingredient list. http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/

Beverage – Fresh squeezed lime with sugar and sparkling water

Facebook 31 August 2012 -
Semi-vegan dinner last night:
Scalloped potatoes – made with this vegan bechamel recipe (I used olive oil and almond milk): http://chocolateandzucchini.com/archives/2010/04/swiss_chard_gratin_with_vegan_bechamel.php
Loosely based on this scalloped potatoes recipe, since I had never made them before:
http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-gratin-recipe/index.html
I did top it with parmesan, but I think it would also be really good with homemade herb breadcrumbs instead.
White bean soup (great northern beans cooked from dried in a crockpot with a bay leaf, garlic, s&p) served with crispy fried sage
Simple salad with lettuce, raw zucchini (from garden), raw carrots, dried cranberries, red wine vinegar, olive oil, salt and pepper.

Dessert: Peach smoothie with leftover coconut liquid from the night before and (non-vegan) zucchini muffins from a thoughtful friend with too much zucchini in her CSA share :)

My mandolin is my new best-kitchen friend, but I really should get a protective glove…

What vegan food have you been cooking lately? I need more ideas!

I took a break from cataloging food while I was visiting my parents, but now that I’m home I’ll hopefully find the time to post a few things now and then.
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5 responses to “Lactose is my enemy, but vegan food is not

  1. Oh, I’m glad you liked the zucchini muffin!

  2. I am also lactose-intolerant. that’s why I create a lot of vegan recipes for me & my hubby !! I also feel better when I eat, cook & bake vegan! :)

    • At first I found being a vegan very restrictive, but now I find that I am much more creative in the kitchen and that makes it more fun. I create a wider variety of flavors through layering, browning, and a mixture of raw and cooked vegetables, because I can’t depend on dairy to add depth and roundness of flavor. I also feel better that I am more in line with my own personal ethics and I certainly feel better physically now that I’m not consuming any lactose!

  3. I also did not know I was lactose intolerant until I experimented and found my blood sugar returned to normal after years and years of diabetes and medications for it. Now I use almond milk and love it in many recipes. Thanks for your information.

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