Anonymous

Breyers lactose free vanilla ice cream is excellent!

Shelly

My daughter likes Vanilla flavored Silk (she isn't crazy about the other flavors but swears by this in her cereal, etc...)

Sue

Pepper,Cinnamon,Celery Seeds,Cumin,Oregano,Thyme & Rosemary All UnSalted~Together Is A Great "Sub" Mexican Rub

kelly

I'm do a meatless dish at least once a week. But, my husband is so funny, he keeps commenting on the dish. Then he'll say :It'd be better with meat in it"

Dawn

men always want meat, probably because of their higher testosterone levels

Donna (Food on the Table)

Funny, but with my twins, one always wants meat, and the other sometimes does but will still say he doesn't want to eat animals... (they're only seven).

Donna (Food on the Table)

Unfortunately, this is still true. We can steer the recipes suggested to you to a certain extent based on the filters we offer when choosing your food preferences, but we haven't yet reached the point of being about to totally weed out recipes containing ingredients you're trying to avoid. However, because of my son's extreme allergies, I've got lots of experience with substitutions and getting around allergies, and Chef Leslie and Chef Heather are also here to answer any questions you might have about alternate preparations. Please feel to hit us with specific questions!

Ray

Please add "vegan" to the list of food preferences! :)

Chef Heather (Food on the Table)

Ray, while we don't have a vegan label on our food preference page we do have quite a few vegan recipes on are site and are adding new recipes daily. You can find many of these recipes here: (http://www.foodonthetable.com/topics/vegan) and here: (http://www.foodonthetable.com/search?q=vegan). Please let us know if you have any other questions or need help converting a recipe to be vegan friendly.

Ray

If you press the water out of your tofu (wrap in papertowels or towels and put something heavy on it for 30+ minutes), or just buy the 'superfirm' tofu which has very little water already, then you can marinate it and it will soak up more marinade. I suggest baking after a few hours of fridge-marinating. :)

Donna (Food on the Table)

Good points, Ray! I've also let tofu (and yogurt, for that matter) drain overnight in coffee filters to get the extra moisture out if it't not the extra-firm kind, and you're right--that sure helps it soak up extra flavor.. Thanks!

Chef Leslie (Food on the Table)

@Ray and Donna, I usually place my tofu in a large colander over a bowl, place a plate on top of the tofu then stack some soup cans on the plate. I let it drain for about 1 hour.

Donna (Food on the Table)

I just happened to come across this question again, and wanted to also comment that probably the easiest thing to do is to consume more foods that have diuretic properties, like watermelon, parsley, etc.

Anonymous

Denise, flavored cider or white vinegars or balsamic vinegar are great substitutes.

Donna (Food on the Table)

@Denise, depending on the recipe, you could also use broth (chicken/beef/veggie/potato), plain water, sometimes even milk or half and half, or even juice. Wines are used so often not only for their own flavors, but because they enhance and carry other flavors in the dish so well. Does your husband have a problem with the sugar content in alcoholic drinks? If there's a specific recipe you're looking for substitutions for, please let us know!

Chef Leslie (Food on the Table)

@Denise, you can also substitute chicken or beef stock for wine in most recipes.

Kathleen

Hi Johanna,
Best wishes for you and your son. He probably has fructose in tolerance, right? That means he is unable to digest fructose at all and it is a very severe problem. It's not an allergy. My son and I have fructose malabsorption which is not as severe as what your son has but causes all kinds of difficulties. My son has asthma attacks and severe bruising if he eats fructose and MAN, it's in everything! Watch out for honey and molasses, it's even in peanut butter. You should join the food intolerance network online. They have some excellent articles.

Holly

What do you do when you have egg allergies, seasme allergies, and lactose allergies.

Donna (Food on the Table)

You know, I'm still collecting a set of recipes for Johanna, but really, when it comes to dealing with any allergies, the key is to focus on identifying the recipes you want to make and figuring out how to make substitutions that will make those recipes work for you, rather than trying to come up with a group of recipes that just naturally don't include your 'don't-haves'. The first time my son was tested for allergies (at 18 months) he was allergic to so many things... peas, carrots, chicken, certain fish, bananas, peaches, egg yolks, egg whites, whey, gliadin, barley, oats, spelt, tomato, and so many more... roughly 80 allergies between food and environmental ones. So while he couldn't have pasta or lasagna any more, I began making him gnocchi with a red pepper puree, and he was fine with that. If there's a specific recipe you want help in adjusting, please let us know!

Donna (Food on the Table)

Melissa, were you looking to figure out substitutions for standard poultry recipes?

Donna (Food on the Table)

@Anonymous, I apologize that your comment didn't surface for me sooner, but I would strongly urge you to get hold of a copy of The Schwarzbein Principle Cookbook, which has a wide variety of the foods you're looking for, and is especially nifty because it even includes a sample 30-day menu. (Actually, that may be in the book The Schwarzbein Principle--not the companion cookbook--apologizes for guessing but I'm talking off the top of my head at the moment.