Irritable Bowel Syndrome Message Boards | Re: SOY- Let's be honest here

Hi - the tofu textures make a big difference. Usually, recipes will specify what texture to use. For blending into smoothies, puddings, cheesecakes, etc. you'll want the silken. For adding in little cubes to something like miso soup, you'd want soft. For cutting up and pan-frying you'd want firm or extra-firm. Basically, the firmness of the tofu will determine how well it holds its shape. Also, if you have any access at all to an Asian grocery store, Chinatown markets, etc. you'll find tofu will cost about half as much as at WalMart.

For the veggie cheeses, I find that the versions that have casein (a milk protein, which some IBS folks tolerate just fine in trace amounts, but other folks do not - you'll have to try to know) are really very tasty, especially melted into recipes or used in grilled sandwiches. I like American, Cheddar, and Pepper Jack flavors. They're great for nachos, egg white omelettes, pizza, etc. I do NOT like any of the completely casein-free brands I've tried. I keep hoping a new one will come out, but the ones I've tasted so far were atrocious. The exception is the completely dairy free soy Parmesan, in a shaker jar. That stuff is great.

I don't think you'll find that a slice of soy cheese is going to hit the spot for you when you're craving something like an aged bleu cheese or a wedge of Brie or some such. But they are one heckuva lot better than nothing at all in most recipes, and they're also much, much more tolerable for your gut.

I've heard good things about the Uncheese Cookbook - actually bought it, but haven't yet tried anything from it. It's supposed to be vegan versions of all kinds of cheese, and totally convincing. You can check out the reviews on amazon.com and see what you think.

- Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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