Short and Sweets's Profile

one of my favorites is risotto, but I discovered I liked it even more when I replaced arborio rice with pearled barley. so, so good, and I use whatever veggies are in season at the time. http://www.katesshortandsweets.com/2012/06/baked-barley-risotto-with-vegetables.html

I second POLARBEAR12345 about the Earth Balance, goat yogurt, and sorbet. I've always had an allergy to cow's milk, and I've found my favorite milk to be Vanilla Almond Milk from Trader Joe's (the blue carton, rather than the red). It's great for both drinking and baking. I try not to rely on Earth Balance too much, since I'm sort of anti all the strange things that make it taste like real butter, but olive oil or coconut butter are marvelous substitutes in most baked stuff. There's also vegetable shortening for things like pie crusts. Goat butter is good, but quite expensive. Romano cheese (made of sheep milk) is excellent and is interchangeable with parmesan. Rye bread is dairy free 99% of the time.

Don't be afraid to quiz servers at restaurants and ask for substitutions. If you see goat cheese in any dish on the menu, the kitchen should have no problem using it instead of blue cheese in a salad or a garnish on top of pasta. Olive oil is an easy substitute if they saute with butter. You'll get the hang of it :)

I also agree with MGOODSILVER that if this continues but isn't life-threatening, your kid will definitely "sneak" stuff or take advantage of friends' parents who don't know any better. I doubt there's too much you can do about it :)

You *can* still have real chocolate! Look for good quality semi-sweet, like ghirardelli. The good stuff doesn't use milk as a filler, so you can eat those as needed!

I've got lots of yummy options on my blog, too: http://www.katesshortandsweets.com

thanks, all! LOVESITC1, you can see the recipe here: http://www.katesshortandsweets.com/2012/06/soy-sauce-marinade-vegan.html

I always worry about chemicals that may have been used to treat the wood, so thus far I've only planted non-edibles in wine boxes. Does anyone know whether I have reason to worry or not? thanks