Totally Dairy-Free Cooking: Delicious Recipes for People Who Are Lactose-Intolerant, and for a Healthier Way of Eatingby Louie Lanza, Laura Morton
The latest statistics show that as many as 30 to 50 million Americans may be lactose-intolerant. Totally Dairy-Free Cooking offers lactose-intolerant people an alternative to medicationdelicious, contemporary recipes made without any dairy products. This isn't "health" foodimagine rich, creamy pastas, savory soups, mashed potatoes, even ice/b>
The latest statistics show that as many as 30 to 50 million Americans may be lactose-intolerant. Totally Dairy-Free Cooking offers lactose-intolerant people an alternative to medicationdelicious, contemporary recipes made without any dairy products. This isn't "health" foodimagine rich, creamy pastas, savory soups, mashed potatoes, even ice "creams" so delicious you won't miss the dairy. Author Louis Lanza, chef at Josie's, New York's premier dairy-free restaurant, is one of the leading authorities on the subject. In his new cookbook, Louis explains exactly how to use ingredients like soy milk and soy cheeses, now available in supermarkets everywhere.
Totally Dairy-Free Cooking is absolutely the best cookbook on the subject. The recipes are so delicious, anyonelactose-intolerant or notwill enjoy them. For people who are trying to cope, medication-free, without dairy products in their diet, this cookbook is an essential purchase.
- HarperCollins Publishers
- Publication date:
- Product dimensions:
- 7.50(w) x 9.25(h) x 0.82(d)
Read an Excerpt
New England-Style Clam Chowder
Makes 12 ServingsPreparation Time: 1 1/2 Hours
I suggest making your own clam stock and using fresh clams bought from your local seafood store when making this soup. But if you don't have the time, buy a commercially canned clam broth, available at all food markets. Make sure there is no MSG (monosodium glutamate) in the ingredients. You can usually find fresh chopped or minced clams at most seafood stores. When I came to New York from San Francisco and opened my first restaurant, Coastal, my recipe for New England Clam Chowder won the New York Times's "Best of the Best" in the chowder category two years in a row. I felt challenged to try to reproduce the gorgeous flavor of that dairy laden version minus the dairy and this recipe is a real winner. My secret ingredient is the spicy chicken sausage that replaces the traditional slab bacon.
1 tablespoon olive oil
3 cloves garlic, sliced
1 large shallot, sliced
One 4-ounce precooked, spicy chicken sausage, sliced
2 cups canned whole plum tomatoes
2 tablespoons Worcestershire sauce
1 cup diced bell peppers
1 cup diced carrots
1 cup diced onions
1 cup diced celery
1 cup fresh or frozen corn kernels
6 cups Clam Stock or commercial clam juice (no MSG)
1 1/4 cups chopped fresh clams
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
3 cups peeled and diced Idaho potatoes
1/2 cup chopped fresh parsley
1/4 cup trimmed and chopped scallions
2 teaspoons Old Bay Seasoning
Freshly ground black pepper
2 cups plain soy milk
4 tablespoons arrowroot
1. Heat the olive oil in amedium stockpot over medium-high heat. Add the garlic and shallots and cook, stirring, until the shallots are golden, 1 to 2 rminutes. Add the sausage and cook, stirring, untilbrowned, about 5 minutes. Add the tomatoes and Worcestershire sauce and simmer 5 minutes. Puree the mixture with an electric handheld blender or in a food processor and return to the pot.
2. Add the bell peppers, carrots, onions, celery and corn and simmer 10 minutes. Add the clam juice, clams, thyme and oregano. Simmer 25 minutes more.
3. Add the potatoes, parsley and scallions. Simmer 15 minutes more, stirring frequently to avoid burning. Add the Old Bay Seasoning and black pepper to taste. Then whisk in the soy milk.
4. In a separate bowl, mix the arrowroot with 1/4 cup water and add to the chowder and cook for an additional 3 to 4 minutes, then serve. Refrigerate for up to 5 days. Bring to a simmer when reheating.
Fat: 7.1 G
Protein: 10.6 G
Carbohydrate: 26.2 G
Cholesterol: 13 MG
Sodium: 211 MG
Arugula with Creamy Shallot Vinaigrette
Makes 4 Servings
Preparation Time: 30 minutes
Mustard and shallots have always been a favorite combination of mine. This is a zippy dressing where a little bit goes a long way. Try sprinkling Lightlife Fakin Bacon Bits on top of this salad for a crunchy meatlike flavor. Chopped grilled chicken or cold poached baby shrimp also go wonderfully in this salad. This dressing will last in your refrigerator for up to 2 weeks in an airtight container.
1 tablespoon egg whites (from about 1 egg)
1 teaspoon whole grain mustard
1 teaspoon Dijon mustard
2 teaspoons minced shallots
1 tablespoon red wine vinegar
1/4 cup soft tofu
1 tablespoon walnut oil, or olive or canola oil
Sea salt and freshly ground black pepper
1 bunch arugula leaves, cleaned and dried
8 cherry tomatoes, halved
1/4 cup chopped Bermuda onion
1. In a food processor, combine the egg whites, both mustards, shallots, vinegar and tofu. Pulse on/off and slowly drizzle in the oil. Season with salt and pepper to taste.
2. In a mixing bowl, combine the arugula, tomatoes, onion and 2 tablespoons of the vinaigrette. Toss thoroughly, adjust seasoning and serve on chilled plates.
Note: There will be enough vinaigrette left to prepare 4 additional salads.
Meet the Author
Louis Lanza is the co-owner and executive chef at Josie's, Citrus Bar & Grill, and Josephina, all located in New York City. His healthy dairy-free recipes have recently been featured in two bestselling books, Marilu Henner's Total Health Makeover and Marilu Henner, The 30-Day Total Health Makeover. A native of California, he now lives and works in New York City.
Laura Morton is the coauthor of three bestselling books on health and fitness, including Joan Lunden's Healthy Cooking and Marilu Henner's Total Health Makeover. She lives in New York City.
Laura Morton has collaborated on a number of New York Times bestsellers and lives in New York City.
Most Helpful Customer Reviews
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If you are a Josie's fan like myself, you will love this cookbook. And, if you have never been to Josie's hop into a cab or a plane immediately. All of my favorite dishes are in the cookbook and now when I am in the mood to cook for myself or guests I can whip up some great fare. A few of my favorites are: butternut squash soup, quesadillas, tuna burger with miso coulis and the apple macademia pie. You would never imagine that the food is good for you and will discover how easy it is to cook with soy foods. I even fooled my dad the other night (& he is truly a non-healthy eater).
Louis Lanza has written an extremely helpful guide not only for people who are lactose intolerant but for anyone wishing to lower their dairy intake. I have tried almost all the recipes and not only do I feel great but I also was able to shead some weight. The book is well organized, easy to read, and informative.