What do you use in your baking?

I get this question ALOT. Since I’m lactose intolerant I can’t have butter. People are always asking me how I bake so much without butter! I try to keep my baking dairy free, but sometimes I can’t avoid it. I do tag all my dairy free recipes in the blog, so you will know.

As you may already know, the easiest way to bake dairy-free is Vegan baking. I’ve had success in most of my vegan baking adventures and also with just subbing dairy-free products in place of dairy products.

I did take a great Vegan cupcake class at the Boston Center for Adult Education. It was a lot of fun and the cupcakes turned out amazing! I was glad to hear that our instructor (a vegan who works in a bakery) uses a lot of the same products I do.

I’ve been using these products interchangeably in my baking since I found out I was lactose intolerant about 9 months ago. I’ve never had anyone say that anything tasted funny. I even convinced my family over the holidays that eating dairy free doesn’t affect the taste of Spinach and Artichoke dip!

Butter: Anyone who is lactose intolerant likely knows about Earth Balance. It’s delicious and tastes just like butter. It can also be used in baking!

Milk: I use soymilk instead of milk. I was having problems with my vegan cupcakes always turning out gummy, like they weren’t done. I found out it was because I was using the lowfat soy milk. It has a higher water content than the regular version. So I use the lowfat soy milk for my cereal and these little guys for my baking. I like them because they can be stored in the pantry and are in 1 cup boxes.

Cream cheese: Hubby absolutely loves cream cheese frosting. He’d eat it with a spoon if I let him. Thank goodness for Tofutti!! (I love their ice cream too!) This stuff really is better than cream cheese. I can’t taste a difference.

Yogurt: You can use soy yogurt in place of regular yogurt, but I like to use silken tofu. Just throw it in the food processor and process away to give it the right texture.

Parmesan or Shredded Cheese: There are quite a few lactose free cheese substitutes available at the grocery store. The Veggie brand cheeses are really good. They also make cheese slices that melt just like real cheese. They also make a sour cream substitute. I don’t eat much sour cream, so I haven’t tried it.

Oil: This isn’t a lactose intolerance thing, but I like to sub applesauce for oil. It cuts the fat in baked goods but still gives the moisture. Don’t try this for brownies though! I like to get the Natural (no sugar added) applesauce in the small individual servings. Since I make homemade applesauce, if I bought a jar, it would go bad. The individual serving packages stay mold-free longer than an open jar. And each package is a 1/2 cup of applesauce.

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11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

  1. #
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

  2. #
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

  3. #
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

  4. #
    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

  5. #
    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

  6. #
    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

  7. #
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

  8. #
    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

  9. #
    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

  10. #
    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

  11. #
    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

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