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Discussion Starter · #1 ·
It's finals week & I'm stressing myself out over my accounting exam (tomorrow) and my mgmt paper (thursday). STRESS.

A friend is in town so we went to my favorite microbrew here in Portland (Bridgeport, in case anyone is curious). I had been vegan for a while but splurged on pizza twice last month. I didn't have a LOT, but it sure was good. Both times I regretted it. I felt really gross and crampy...


Anyway, tonight I had two big slices of yummy pizza (pesto, roasted bell peppers, artichokes, tomatoes, and kalamata olives - mmmm). And for three hours, I was crampy. again.

you'd think i'd learn.

but pizza is soooo good. and I have tried cheeseless pizza and am NOT one of those who thinks that it's the bomb-diggity. I think it sucks and that the cheese "makes" the pizza.

Gawd. I *love* pizza! We have a love-hate relationship. I guess I must be lactose intolerant now. I told my DH not to sit next to me for a while
Why does cheese have to be so da*n good while, at the same time, so absolutely awful?!!


amy

closet cheese-lover
 

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i don't think that cheeseless pizza is all that great either, but i eat it anyway when i want pizza. i generally ask for extra sauce and sometimes i bring my own vegan cheeses (like the parm stuff) to put on it for it's own flavor.

perhaps that will help too!

and yes, sounds like lactose intolerance (cramps and gas).
 

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Aaah...lactose intolerance! Yuck!

Amy's actually makes a pretty decent roasted veggie and pesto pizza that has no cheese on it. I find it's easier for me to have a cheeseless pizza if I use a different kind of sauce than is traditionally on pizza. Also, little blobs of Tofutti Better Than Cream Cheese sprinkled on top is really good.
 

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Quote:
Originally posted by OregonAmy

Gawd. I *love* pizza! We have a love-hate relationship. I guess I must be lactose intolerant now. I told my DH not to sit next to me for a while
Why does cheese have to be so da*n good while, at the same time, so absolutely awful?!!


amy

closet cheese-lover
You'll love this:

http://www.calif-dairy.com/

/Behind the Seal/Lactose Intolerance News

Quote:
Those who are lactose-sensitive or lactose-intolerant may think they have to give up the great taste of cheese (along with the calcium and protein it provides). But as it turns out, that's not true.

"The fact is, most people with lactose sensitivity can eat many kinds of cheese in average portions without the discomfort they may experience from consuming milk or other dairy products," says Nancy Fletcher, Vice President of Communications for the California Milk Advisory Board (CMAB). According to dairy products scientists, this is because most cheeses that are hard (aged) or soft-ripened either contain no lactose or contain it in such small amounts that it does not affect the majority of lactose-sensitive people, notes Fletcher.

Cheeses that are completely or nearly free of lactose include natural hard cheeses, such as Cheddar, Monterey Jack, Gouda and Mozzarella (low-moisture, part skim), soft-ripened cheeses, like Brie, and aged very hard cheeses including Asiago, Romano and Dry Jack. The CMAB does advise people who are lactose-sensitive to refrain from eating fresh cheeses such as Mozzarella (water-packed), Ricotta and Mascarpone due to their levels of lactose. However, at least one California cheese producer now makes a water-packed Mozzarella that is 100 percent lactose-free and says so on the label.

The explanation for this is that during the cheesemaking process the whey (the liquid portion of milk) is separated from the curd (the solid components) and most of the lactose is removed with the whey. As the cheese ages, the small amount remaining is utilized by the good microbes already present in the cheese. Most hard cheeses are aged from several weeks to several months, ample time for any remaining lactose to be removed.
 

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Good luck in your cheese/ anti-cheese quest!!

Perhaps a ray of hope.... I don't know if everyone is like this, but I have been vegan for a year and half and counting... I once got a vegetarian burrito with NO CHEESE, but the restaraut put cheese on it anyway, bleck!!! Anyway, it tasted horrible. After being used to only plant-based foods for so long, dairy really tastes quite gross..... it's true colors, and flavors, revealed...
 

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I had a similar experience to yours, veggiekiller. I had been a vegan for three years, and due to weakness, life change, etc. I began to eat dairy again. I found that things I used to love like pizza and cheesecake tasted so rich and heavy that I couldn't eat them. They didn't taste as good as I'd remembered and they made me ill. Fortunately, I came to my senses, reassesed a few things and have rejoined the vegan ranks.

The moral of the story is, if you can "free" yourself from dairy for a few months (or maybe even weeks, everyone's different), you might find that you actually don't like cheese as much as you used to.

If you can get your hands on some Vegan Gourmet mozzarella I highly recommend that you do so, too. This is the ONLY vegan cheese that is truly (I swear!) good. Check out their site at www.imearthkind.com.
 

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I've got an exam in 3 and a half hours. It's 4:18am and I'm fearing that my new year's resolution to cut down on caffeine wil have to be broken. It's been a sleepless night, and three exams lie ahead of me. In the next three and a half hours, I must memorise ten formulas, and be able to understand everything about accounting and finance. I can sympathise on the exams.

And I can understand your pizza cravings. i'm in the camp of people who hates cheese, but somehow pizza is an exception. I love the stuff. If I take the plunge into veganism, it is the tallest barrier I will face.
 

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I tried ordering cheeseless pizza tonight. I wasn't bad except most of the sauce seemed to bake into the crust. I still do miss the real stuff but thinking about all those poor dairy cows helps. It also gives me hope to hear from others who have cut out dairy for long periods of time and found their tastes have changed. I hope that happens to me.
 

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Try goat cheese on pizza. It rocks. Goat cheese doesn't make me feel nearly as bad as cow cheese, I can barely eat a slice with mozzarella on it anymore cause my stomach gets a knot in it that won't go away. But goat cheese seems to be easier on me for whatever reason.

Fresh mozzarella--buffalo mozzarella--is great on pizza too. I think they don't chemicalize buffaloes the way they do cows, but that stuff doesn't make me feel bad either.

As far as stress goes, dried plums (prunes) are a good stress reliever. They have the highest level of antioxidants of any food. And they taste good--they're so mushy and sweet....

Anyway, just a couple suggestions. We need some sun here in NYC. Clouds for weeks on end now and rain, rain, rain. Can anyone send us some sun? I'd appreciate it.
 

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Discussion Starter · #15 ·
We don't get much Tofutti stuff out here


the only stuff we get out here is:

Tofutti slices

Better than cream cheese

sour supreme

tofutti "ice cream"

tofutti cuties (mmmm)

monkey bars

that's it. I wish we got more!!!


amy
 

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Discussion Starter · #16 ·
Quote:
Originally posted by jwnyc

Try goat cheese on pizza. It rocks.
I don't know much about goat cheese, except that I love it on spinach salad (mmmmm)

is it full of hormones as well? are the goats hooked up to machines 24/7? I guess my question is - are goats raised in a similar fashion to cows?

aims
 

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ain't it funny how you almost do become lactose intolerant after avoiding dairy for so long. I bought some nacho cheese dip sometime back after not having ate cheese in a long time and it just didn't set right with me. Though occassionally I'll buy those morningstar veggie pizzas at walmart (that have real cheese on them) and they don't bother me. Those are good. Too bad they don't use vegan cheese cuz I'd be a lot more opt to buy them that way.
 

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hey when we make pizza we use a cheese whizz

3 table spoons of flour

3 table spoons of margarine

melt them together in a pot

add some soy milk round bout 2/3's of a cup s

while stirring all the time (so it doesn't stick)

add some more soy milk bout 2/3's of a cup

make sure you stir al the time

keep doing that till it looks like cheese sauce

add some yeast flakes to add to the taste

then u spread that on the base and them add what ever else you put on pizza
 
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