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allergic to soy!

allergic to soy!

Started by robyn youkilis on December 23, 2009

7 Comments

robyn youkilis said #1 Dec 23, 2009 at 9:30am

hi everyone,

i'm a holistic health counselor who has been a pescetarian for about 15 years now. i am reading the kind life and would love to lean much more vegan however i'm allergic to soy! i make sure i receive enough protein and occassionally have fish and eggs (straight from the farm stands) however, i would love to be able to eliminate these foods from my diet. i know i can simply elliminate but i would love a replacement option for the recipes listed in the book if you are allergic to soy and tofu!

thanks!

robyn youkilis
www.yourhealthiestyou.com

Heidi Iannuzzi said #2 Dec 23, 2009 at 10:49am

You could try using Seitan in some of them - it's wheat protein... You can flavor it similarly to tofu and tempeh. See how that works for you. I've also heard of proteins made from mushrooms and other things - but I think it would depend on what is around you at your health food stores. Luckily, I'm not allergic to soy, so I don't have to worry about it. Because I love it - especially scrambled for breakfast with spinach and mushrooms! :)

Danielle Monique said #3 Dec 23, 2009 at 10:58am

Hi Robyn,

I'm a vegan and allergic to soy as well. It sends my hormones out of control just even a little bit. I use hemp milk as my milk substitute. It's a complete protein and contains all the omegas. I grind the seeds in my coffee grinder and then blend it up with water in the blender. it's frothy and nutty and not sweet like rice and almond.

I just skip the soy parts of recipes. i love the mushroom pizza and just skip the cheese/soy cream part.

I have always taken a bsupplement b/c our soil just doesn't contain the nutients it once had and with our obsession of cleaning everything we don't get the bacteria from veggies to produce b12 in the gut. We have an organic farm and have to clean things before selling but I try to eat alot out of the garden to get the good bugs to make the b12. I also eat a lot of quinoa b/c it's a complete protein and a better source! the quinoa with pine nuts recipe in the book is my fav!

Alicia what ideas do you have to substitute for the soy in recipes!

robyn youkilis said #4 Dec 24, 2009 at 7:39am

thanks so much ladies for the suggestions! i always feel a bit left out when things call for soy cheese or soy milk etc. hemp milk is a great sub (i use it in my smoothies) but i'm very unusure of other alternatives that can be cooked with and used in recipes. i love nut cheeses but again, can't really cook with them (that i know of). has anyone experimented with rice cheese or other soy free vegan alternatives?

Julie McNiven said #5 Dec 24, 2009 at 11:07am

Also,
I use an altered "real food daily's" cashew cheese recipe with my faux soy sauce and sometimes use white beans instead of cashews for a cheesy bean dip. I don't know the measurements for it cause i do it to taste, but i will try to figure it out and repost.

The Daiya cheese is by far the most amazing soy free/dairy free cheese. It's at whole foods now. http://www.daiyafoods.com/where.html

And of course my favorite soy free products...Coconut ice cream. Luna and Larry is all soy free..http://www.coconutbliss.com/
So Delicious also carries coconut ice cream but not all are soy free.

So Delicious does carry a great soy free coconut creamer! http://www.turtlemountain.com/products/coconut_milk_creamer.html

Miso Masters has a great soy free chickpea miso that i use for daily miso soups, and also in my cashew cheese recipes.
http://www.natural-lifestyle.com/html/miso.html (third row)

Julie McNiven said #6 Dec 24, 2009 at 11:14am

darn it...my first post didn't work....

okay, to sum it up....

i make a soy free soy sauce... I call it my "faux soy sauce"

1 c. water, vegetarian broth, or mushroom soaking water

2 T. Marmite or other yeast extract (Vegemite, Vegex, etc.)

***I got marmite at the local british tea shop***

2 T. salt

1/2 c. hot water, vegetarian broth, or mushroom soaking liquid

***I boil water so the salt melts all the way***

2 T. soy-free gravy browner

***I found "Kitchen Bouquets" gravy browner at the more generic grocery stores, ralphs, vons***

Dissolve the Marmite and salt in the hot liquid, then mix the rest of the ingredients in and store in a covered jar in the refrigerator. This will keep for several weeks.

It's from Bryanna's website: http://www.bryannaclarkgrogan.com

and use it in Seitan recipes...

for example tomorrow i'll be making Julie Hasson's Seitan Ribs;

http://www.everydaydish.tv/index.php?page=recipe&recipe=106

I also LOVE to make seitan sausages and bring along to cookouts!

http://www.everydaydish.tv/index.php?page=recipe&recipe=109

hope this helps,

Lindsay Nixon said #7 Dec 24, 2009 at 11:34am

use rice or almond milk instead of soy milk; there is a nut-based, soy-free tofu on the market. Its called Nufu I believe. Seitan = made from wheat gluten is a good "meat" alterntive in recipes, too. I make a lot of "fke meat" using quinoa, beans and/or vital wheat gluten -- i have a mild soy allergy and my mom cant have it at all. I like to sub beans and greens instead of fake meat usually.

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