Product Description

A cookbook for the 50 million Americans who suffer from lactose intolerance. And what a collection of recipes -- 150 great-tasting alternatives to dishes that usually contain substantial amounts of milk, butter and cheese.

With The Lactose-Free Family Cookbook, you'll be able to prepare meals you thought you'd never be able to enjoy again. Imagine the taste sensations that await you with recipes like Cream of Butternut Squash Soup, Caesar Salad with Creamy Garlic Dressing, Scalloped Potatoes, Florentine Lasagna, Creamy Leek and Tomato Pasta, Salmon Mousse, Lemon Cheesecake -- even Vanilla Ice Cream!

Sound unbelievable? Believe it! With the innovative use of substitute ingredients such as purées, fruit juices and tofu, author Jan Main has created dishes so appetizing, you'll forget they're dairy-free. And without the milk and butter content, you get the added bonus of lower fat and cholesterol while still providing the essential calcium that can be lost without the dairy products.

The Lactose-Free Family Cookbook features:

• 150 popular recipes -- reinvented without milk
• Nutritional analysis for each recipe
• Tips on non-dairy sources of calcium to maintain dietary balance
• Most recipes can be prepared in 30 minutes or less

Product Details

• Amazon Sales Rank: #772047 in Books
• Published on: 2002-07-06
• Original language: English
• Binding: Paperback
• 218 pages

Ingram
Here's a cookbook that's full of dairy-free reciples for all those millions of Americans who are lactose intolerant. The author has reinvented 150 popular recipes that rely on butter, milk and cheese--and the alternatives are every bit as delicious as the originals while still providing calcium that can be lost without dairy products.

About the Author

Jan Main is a professional home economist and caterer who has been teaching and writing about food since 1978.

Excerpt. © Reprinted by permission. All rights reserved.

Sample Recipe from the Pasta and Pizza section of the chapter on Main Courses

Tuna Vegetable Sauce

Remember that much-loved tuna casserole? Here's a revamped version using soy milk to make a speedy sauce for noodles or rice the whole family can enjoy.

1 tbsp (15 mL) vegetable oil

2 cups (500 mL) sliced mushrooms (8 oz/250 g)

1 stalk, celery, chopped (1/2 cup/125 mL)

1 small onion, chopped (1/2 cup 125 mL)

1/3 cup (75 mL) chopped sweet red or green pepper

1 clove garlic, minced

1 tbsp (15 mL) all-purpose flour

1 1/2 cup (375 mL) soy milk or lactose-reduced milk

1 can (6.5 oz/184 g) tuna packed in water, drained

1 tbsp (15 mL) ketchup

1 tsp (5 mL) Worcestershire sauce

1/2 tsp (2 mL) salt

1/4 cup (50 mL) chopped fresh parsley

1. In large saucepan, heat oil over medium heat; cook mushrooms, celery, onion, red pepper and garlic, covered, 8 to 10 minutes or until onions are softened.

2. Sprinkle with flour, stirring to combine. Gradually stir in soy milk; cook, stirring, over medium heat until thickened.

3. Stir in tuna, ketchup, Worcestershire sauce and salt until well combined. Spoon over rice or pasta; sprinkle with parsley.

Makes about 3 cups (750 mL)

[Sidebar tip]
Cook rice or pasta according to package directions. Allow 2 cups uncooked parboiled rice for 4 servings and 12 oz to 1 lb (375 to 500 g) pasta for 4 servings.

[Nutritional analysis]
Per serving (3/4 cup/175 mL)
Calories 160.3
Protein 17.4 g
Carbohydrate 11.0 g
Fat 5.7 g
Calcium 33.0 mg
Dietary Fiber 3.0 g

Percent of calories from:
Carbohydrate: 27%
Protein: 42%
Fat: 31%