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Posted by amy in CNY on October 20, 2009, 8:41 pm
I love love love Pumkin soup! and pie, and bread and cookies and
muffins. anything Pumpkin!
Sunny, you make it and i'll be over with Nana to help you eat it!!
amy in CNY
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Posted by Bev in TX on October 21, 2009, 8:59 am
I cannot have any milk products and I have not found a way in which to
make a custard pie (e.g., pumpkin pie) with soy or other ersatz
milks. I was told this is because the ersatz milks have less protein
than regular milk.
Has anyone found a solution to this?
Thanks,
Bev in TX
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Posted by Roberta on October 21, 2009, 10:49 am
I've made perfectly delicious pumpkin pie with soy cream. Alpro brand,
no idea if it'S available in the US. It works very well for cooking,
and tastes OK just poured over poached spiced pears or strudel, just
like you'd use real cream, but AFAIK you can't whip it.
Shouldn't think the protein was the real problem, must be a higher
water content. Anyhow, all the pie recipes I've seen call for cream or
condensed milk, not regular milk.
Roberta in D, with a lactose-intolerant family member
On Wed, 21 Oct 2009 05:59:19 -0700 (PDT), Bev in TX
show/hide quoted text
>I cannot have any milk products and I have not found a way in which to
>make a custard pie (e.g., pumpkin pie) with soy or other ersatz
>milks. I was told this is because the ersatz milks have less protein
>than regular milk.
>Has anyone found a solution to this?
>Thanks,
>Bev in TX
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Posted by Bev in TX on October 21, 2009, 12:52 pm
show/hide quoted text
> I've made perfectly delicious pumpkin pie with soy cream. Alpro brand,
> no idea if it'S available in the US. It works very well for cooking,
> and tastes OK just poured over poached spiced pears or strudel, just
> like you'd use real cream, but AFAIK you can't whip it.
> Shouldn't think the protein was the real problem, must be a higher
> water content. Anyhow, all the pie recipes I've seen call for cream or
> condensed milk, not regular milk.
> Roberta in D, with a lactose-intolerant family member
Thanks! I'll look for something similar here and try it out. I've
seen recipes for making a soy whipped cream using tofu, but I've never
made it.
Bev in TX
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Posted by NightMist on October 22, 2009, 3:12 am
I have a theory on that.
I have tried cooking with various milk substitutes and where milk is
just the fluid component of a baked dish or in a gravy, soup, or etc.,
about ninety five percent of the time the substitutes are perfectly
fine. However in custards, creams, and your assorted dairy dishes
like that, the substitutes just don't cut it. I am pretty sure it is
not the fat, for you can use powdered milk in most of those and it
comes out fine. I am also pretty certain it is not the protien for
most of the substitutes are as high or higher in protien than regular
milk, and as for the quality of the protien I am currently using a
whey based dairy replacer that has all the protien of regular milk,
and it is no better than the others for these dishes.
I have found that you can reduce the amount of water that you make the
powdered varieties of substitute with, and it will make the resultant
custard or cream thicker, but it still does not set.
I think that those few dairy dishes that just don't work with the
dairy substitutes need casien to set up right. Casien is the one
thing they all lack. If you look it up, you will figure out why that
could be the thing.
Pumpkin pie has enough other stuff in it that if you have the right
recipe it will forgive the lack. It is a matter of finding the right
recipe is all. The one I have always used is the one on the back of
the Lakeshore Pumpkin can. In the past I have used evaporated milk in
it. Improvising evaporated milk from the substitute, I have doubled
the powder, and added a few tablespoons of egggwhite powder. The pie
comes out different, but acceptable to the household.
You can find a lot of non-dairy recipes on the vegan websites.
We mostly look at the regular vegetarian sites. There are a fair few
vegan recipes on those as well as assorted recipes with either no milk
or no eggs.
My problem is that Ash is Dairy Boy. He loves dairy products best,
and I am trying to cut casien out of his diet (look up autism versus
casien and gluten). I don't know if the theory is correct, but trying
it is just an inconvienience not a disaster. Cheese is going to be
the hard part.
NightMist
show/hide quoted text
>I've made perfectly delicious pumpkin pie with soy cream. Alpro brand,
>no idea if it'S available in the US. It works very well for cooking,
>and tastes OK just poured over poached spiced pears or strudel, just
>like you'd use real cream, but AFAIK you can't whip it.
>Shouldn't think the protein was the real problem, must be a higher
>water content. Anyhow, all the pie recipes I've seen call for cream or
>condensed milk, not regular milk.
>Roberta in D, with a lactose-intolerant family member
>On Wed, 21 Oct 2009 05:59:19 -0700 (PDT), Bev in TX
>>I cannot have any milk products and I have not found a way in which to
>>make a custard pie (e.g., pumpkin pie) with soy or other ersatz
>>milks. I was told this is because the ersatz milks have less protein
>>than regular milk.
>>Has anyone found a solution to this?
>>Thanks,
>>Bev in TX
--
Legolas is my house elf
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>make a custard pie (e.g., pumpkin pie) with soy or other ersatz
>milks. I was told this is because the ersatz milks have less protein
>than regular milk.
>Has anyone found a solution to this?
>Thanks,
>Bev in TX