vegan cheese: Okay, what are some good dishes for a vegan with an *EXTREMELY* sensitive stomach? I've recently learned I can't tolerate soy well, so I can't do tofu of any sort. I can't eat red sauces. I can't eat anything "heavy" (i.e. Mexican food, lots of vegan cheese, lots of sauce, lots of beans etc.). I can't eat anything spicy. Also, to make matters worse, I am a very picky eater. I don't like potatoes or sweet potatoes, I don't like white rice, I don't like much American food, Italian food, or Mexican food (though I *sometimes* make exceptions). I like sweet things, or things with a sweet flavor (think yakisoba noodles, sesame tofu, pancakes, cereal, etc.) I love Asian food, but can't have tofu, which makes it hard. It also has to have a way to get protein in without soy or meat. Nuts and seeds are good, but if you can suggest any other sources that would be GREAT. I am DESPERATE. I can't eat noodles or breakfast food every day. Please, suggest away!|||Well, there are non-soy "fake meats" (I believe TVP is wheat based and I think there are a few others - you don't HAVE to eat soy) and non-soy vegan cheeses. Have you ever tried raw foodism? I haven't tried it myself, but I've heard good things. I would ASUME that it would be easier on your stomake. I'd look into it (even just 50% raw). Also, vegweb.com has lots of recipies.|||Sounds complicated....I would ask a nutritionist. Or even better, a vegan nutritionist! I'm vegan and I think it would be difficult to get by without soy....but I am sure it's possible. You don't have to eat tofu. And you don't have to drink soymilk. There is always almond milk or rice milk. I am sure you could do it.|||WOW! You sound like you got some major problems with your diet. I could give you personal thoughts and views - and I actually might be right. Thing is that I don't have a degree. I have only seen one on here that has one (if I remember correctly) - and I haven't seen him posting much on here lately (his wife is a dietitian). I can't even remember the name that he posts under...... So my answer to your question - with total consideration to your personal health and well being - - talk to a professional. If your doctor doesn't have knowledge about the vegetarian/vegan diet - ask them to refer you to nutritionist/dietitian that does. Get their expert opinion and help in setting up your diet. Your talking about your health and well being - something not to be taken lightly. I consider myself very fortunate in that I have a personal doctor that is vegetarian. She is knowledgeable about how and what to eat. My hope is that you have someone similar to that you can go to and work out your dietary problems with. I would hate to think that you ended up with some sort of medical problem because of something that I suggested that didn't take everything into consideration for the situation that you find yourself in. Good luck. Stay as healthy as you can be.|||Stay away from "hot" spices. And tomato products. For protein use beans, nuts legumes, grains. If you will/can allow dairy products how about milk and/or eggs? If not and you are not allergic to wheat try gluten products. A good, balanced protein meal contains beans, squash/pumpkin and corn, in approximately equal proportions--that should not be too heavy on the beans. Add ground ginger to minimize flatulence. Cooked without salt this is sweet to the taste. Add seasonings you are not sensitive to, maybe ground cumin, cilantro, chopped onion. Serve over brown rice pilaf or quinoa or kasha or wheat berry pilaf or couscous. Have you be checked medically for things like irritable colon, diverticulitis or diverticulosis, illeitis, Crone's disease, sprue, allergy to gluten? Best of luck with food.|||stir fry..you can sub vegetables for tofu i tried it for the first time yesterday and it was awesome|||No Yeast Pizza Dough Ingredients (use vegan versions): 1 cups of unbleached flour 1/2 cups of soy milk 1/4 cup of olive oil 1 tblsp baking powder Directions: Mix the baking powder with the flour. Slowly add the soy milk and oil until you feel the consistency is right. Knead for about 10 minutes. Let rest for 5 minutes and then use a roller to flatten it up.. Place in oven at 350F for 20 minutes, or until bottom part is light brown...Dont forget to oil the pizza pan, before placing dough. Once cooked you can place some cooked or raw vegetables on it, sprinkle some tofu marinated in tomatoe sauce and then stick it back into the oven for 10 more minutes.. Simple yet Amazing Banana Muffins Ingredients (use vegan versions): 4 large bananas 1/3 cup soy milk (or whatever kind) 1 teaspoon vanilla extract 1/2 cup vegan margarine 3/4 cup sugar 2 cups flour 1 teaspoon (5 ml) baking soda cinnamon Directions: Blend bananas. Add milk and vanilla. Mix margarine and sugar and add to previous. Combine wet ingredients with flour and baking soda. Add 1/4 to 1/2 cup chocolate chips or nuts (optional). Fill about half full 10-15 muffins or 24 mini muffins. Bake at 350F (180C) for about 10-12 minutes, or for 45-60 minutes if making a loaf. Serves: 10-15 muffins Vegan Bagels Ingredients (use vegan versions): 1 cup warm water 3 cups unbleached white flour 1 1/2 tblsp. vegan sugar 1 1/2 teaspoon salt 1 1/2 teaspoon yeast Directions: Place all ingredients in bread machine and set for normal white vegan bread. Let the machine knead once and then turn off the machine and set a timer for 20 minutes. When time is up remove dough and cut into eight equal peices. Roll each piece into a rope about 1 inch thick, wet ends and stick together. Put all bagels on a greased cookie sheet, cover and let rest for 15 minutes in a warm place. Fill a wok (or whatever you use) with about three inches of water. Place two tblsp of vegan sugar in this water and bring to a boil. After the bagels rise for the fifteen minutes add them to the boiling water for 1 minute turning them as they boil. Drain and place on the greased cookie sheet again ( sprinkle with toasted sesame seeds if you like). Bake at 550 for 15 minutes or until desired browning occures. Serves: 8 Easy Macaroni and Cheeze 1 pound pasta (regular or gluten-free) Blend together: 1 1/4 cups water 1 cup plain, fat-free soymilk (may use other non-dairy milk) 3/4 cup nutritional yeast 3 tablespoons cornstarch or potato starch 1 tablespoon lemon juice 1 teaspoon salt (or more to taste) 1/2 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon dry mustard 1/2 teaspoon smoked paprika 1/2 teaspoon turmeric pinch cayenne pepper 2 tablespoons tahini 1 teaspoon mellow white miso (or additional salt) black pepper to taste Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed. If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder. Bean Chili Very easy and yummy! Ingredients (use vegan versions): 1 can black or pinto beans 1/2 of a onion 1/2 of a green pepper 2 cloves of garlic 1 packet vegan taco seasoning 1 vegetable bouillon cube OR 1 cup of vegetable broth Directions: Dice onion, green pepper, and garlic and fry in olive oil in a pan. Heat beans in a separate pot. Once onion and pepper are cooked, add beans to the pan. Sprinkle over taco seasoning powder. Add vegetable broth. (I use the little cubes that you dissolve in water and dissolve it in about a cup or so of water.) Mix together and enjoy with crackers or bread or just by itself. It's yummy! I made this from scratch one day and it's so easy! Serves: 2-3 "Chicken" Soft Tacos A simple and satisfying meal. Ingredients (use vegan versions): 1 cup textured soy protein chunks 1 cup vegetable broth oregano, thyme, marjoram 2 ripe tomatoes, diced 1/4 cup onion, finely chopped 1 clove of garlic, finely chopped 1 jalapeno pepper, deseeded and finely chopped (optional) 1-2 teaspoon chili powder 1 teaspoon cumin 1 teaspoon lime juice (lemon works too) 1/2 teaspoon oregano 1/2 teaspoon salt (or to taste) 1 Tablespoon vegetable oil Suggested toppings: lettuce, green onion, olives, plain soy yogurt or vegan sour cream Directions: Bring vegetable broth to a boil, remove from heat and add soy protein chunks. Add a couple dashes of oregano, thyme and marjoram. Soak until the chunks are soft and liquid absorbed. In a medium sized saucepan heat oil over medium heat. Add onion, garlic and jalapeno and saute until softened. Add textured soy protein, tomatoes, lime juice and spices. Simmer until the tomatoes have cooked down, about five minutes or so. Remove from heat and fold into soft wheat tortillas and top with suggested toppings or whatever toppings you enjoy! *Please note I don't really measure my ingredients, so all measurements given are approximations, especially the spices. Please feel free to experiment and adjust to suit your own tastes. Happy cooking! Serves: 2 Baked Fried Eggplant Ingredients (use vegan versions): 2 medium to large eggplants - peeled and sliced into rounds Fat free Italian salad dressing Seasoned breadcrumbs Vegetable cooking spray Directions: Serves: 4. Preparation time: 20-30 min.. Dip eggplant slices into the fat free Italian dressing. Allow the excess dressing to drip off (too much dressing will wet the vegan breadcrumbs and make them a pain to work with). Coat the eggplant with the vegan breadcrumbs and place on a cookie sheet sprayed with vegetable spray. Lightly spray the eggplant with the vegetable spray. Bake at 400 degrees F until brown and crispy turning at least once (about 10 to 15 minutes). Southwestern Polenta Chowder A delicious warming soup with a creamy consistency - without the guilt! Ingredients (use vegan versions): 1 medium onion, chopped 2 cloves of garlic, minced 2 cups frozen corn kernels, thawed 1 cup canned crushed tomatoes 1 14oz can mild chilies and liquid 6 cups vegetable broth 1/2 cup yellow cornmeal 1 tablespoon vegetable oil 1 tablespoon lemon juice 1/4 cup fresh cilantro, chopped 1/2 cup vegan cheddar style cheese, optional salt and pepper Directions: Heat the oil and saute the onion and garlic, saute until onion turns opaque. Add the tomato, chilies, corn and broth and bring to a simmer, cover and cook for 15 minutes. Remove the cover and pour cornmeal into soup while whisking constantly. Continue cooking for 10 minutes, stirring periodically and scraping the bottom of pot with spoon to remove any cornmeal that might have stuck there. Remove from heat and stir in the cilantro, lemon juice and vegan cheese if using. Season to taste with salt and pepper. Enjoy! Serves: 4+ Focaccia Bread with Rosemary Ingredients (use vegan versions): Dough: 1/2 teaspoon dry yeast 1 cup lukewarm water 2 cups spelt, whole wheat or unbleached wheat flour (amount of flour may be adjusted depending on type of flour used) 1/2 teaspoon sea salt 3 tablespoon olive oil Archived comment by: topping: 2 tablespoon olive oil 1 tablespoon crushed fresh rosemary leaves 1 teaspoon coarse sea salt Directions: Place yeast in a bowl with 1/2 cup of the lukewarm water and stir until dissolved. Add remaining water, oil, salt and flour and mix well. Cover bowl and let rise in warm place until double in size. Knead dough on floured surface, adding more flour if needed to make a shiny and elastic dough. Place dough in an oiled 9 inch cake pan or spring form. Press dough into pan and let rise again for at least 1/2 hr. When risen, make many deep holes in dough with finger and brush on topping. Bake at 425 F for 20-30 mins. Fantastic Fat-free Bagels Ingredients (use vegan versions): 2 packages of yeast 4 1/4 cups of unbleached flour 1 1/2 cups warm water (115 to 120 degrees F) 3 tablespoon of sugar 1 tablespoon of salt 1/2 tablespoon of cinnamon (optional) 1 tablespoon sugar (optional) 1/2 cup of raisins (optional) brown sugar, non-dairy milk, molasses (for a glaze) Directions: Combine the yeast and 1 cup of the flour. In a seperate bowl, combine water, 3 T of vegan sugar and salt. Add to flour mixture. Stir in raisins, 1 T of sugar, and cinnamon, if using. Beat with electric mixer or stir vigourously until no lumps remain and the mixture is sort of splashy. Add the raisins and remaining flour. Mix until dough is tough. Turn out on floured surface and knead for 6-8 minutes. Cover and let rise for ten to fifteen minutes. Oil or spray a large cookie sheet. Divide the dough into 12 to 24 portions, rolling each into a ball and pulling a hole through in the middle with your fingers. Place the bagels on the cookie sheet, cover and let rise in a warm place for at least 20 minutes and no more than 2 hours (or you'll have dough coming out of your ears). Meanwhile, put one gallon of water and one tablespoon of vegan sugar in a large pot to boil; reduce to simmering. Cook bagels, 4 or 5 at a time for 4 to 7 minutes (depending on the toughness of the skin you prefer - the longer they boil, the tougher In the recipes that have soy milk in them you can replace with another type of non-dairy milk.