Harpoon said:
4 cups low sodium chicken broth (Wylers and Herb-Ox both make low sodium brands that are carried in grocery stores)
I've got a home-make chicken stock recipe which is not only delicious, but probably even better than the store-bought versions.
2 chicken carcasses (..most delis should have these..)
2 onions - halved, skins left on
2 large carrots - roughly chopped, skins left on
3 litres of water
1 large bouquet garni (2-3 sprigs thyme, 5-6 sprigs parsley, 1 large bay leaf - tie together with string and remove once dish is cooked)
1 tbsp whole black peppercorns (..peppercorns can leave a bitter taste if ground or cracked..)
Place bones and onions in large pot and brown. Add water, bring to boil and add remaining ingredients. Reduce to simmer, remove any surface scum and cook for 2-3 hours. Strain stock once done, leave to cool and remove any surface fat. This can be stored in the freezer (..I freeze it in ice-cube trays and add as much as I need when cooking..).
Mary -
I was never much of a soy milk fan, but I found Sanatarium have one I really like. Strangely enough, out of all the different "types" of soy milk they have, there is only one I like the flavour of, so it might be worth trying a couple if you're interested in an alternative (..by the way, the "Soyacino" they do is delicious!!..).
There are also some very yummy lactose/dairy free ice-cream alternatives, and frozen yoghurt is a pretty good sweet treat too. I remember reading somewhere that even people with lactose intolerances can eat yoghurt. Although I suppose that's not much help if you're trying to avoid calcium, but then again, it's still a dietary necessity.
I'm still trying some experiments with the different types of tofu, as you can make a range of delicious sweet or savoury dishes out of them.
Hmmmmm - I'm with you on the cheeses though. YUM!! (..insert Homer-esque salivating sounds!!
..).
Cheers
Anna : )
