Pantry

I love cooking with lots of veggies, grains, legumes and other whole foods, but this page is geared more toward processed foods and less common ingredients that serve specifically as substitutes for foods my son is allergic to.  So, here's a glimpse into my pantry.

As always, remember to read the label!


Coconut Milk and Yogurt  We avoid tree nuts, because of concerns about peanut cross contamination.  I use coconut milk anyway, since botanically it's a fruit and generally isn't processed in the same manner as tree nuts, which limits the risk of shared equipment.  Regardless, check with your doctor before using if you have a nut allergy.  That being said, coconut milk is a great substitute for milk products in everything from key lime pie to chocolate ganache.  One brand I recommend is So Delicious.  (Coconut ice cream is also incredibly yummy, but virtually impossible to find without peanut/tree nut cross contamination.)

Coconut Oil  An amazing substitute for butter in baking.  I've had some really nice results with laminated dough and chocolate graham cracker crusts.  (Also can be used in cooking, but I tend to ration this expensive oil.)

Daiya Vegan Shreds  These are, hands down, the best tasting cheese substitute on the market.  My son absolutely loves pizza made with the mozzarella style ones.  They stretch and melt like real cheese, but don't brown very well, so try spraying a little olive oil on the top of pizza to get a pie almost identical to the real thing.

Earth Balance Margarine  The spreadable margarine is nice, but I really love the vegan sticks for baking.  It's great for everything from biscuits to buttercream.

Ener-G Egg Replacer  I rarely use egg replacers anymore, but Ener-G makes a reliable baking substitute.

Enjoy Life Chocolate  The entire Enjoy Life product line can be a lifesaver for celiacs and food allergy sufferers, but  I usually just buy unseemly quantities of their chocolate chips and chunks to to use in my own goodies.

Flax Seed  Mixed with water or another liquid, ground flax seed becomes an effective binder and egg substitute for baking.  I use the regular coarse flax  meal, such as this one by Hodgson Mill,  for baked goods with a nuttier taste, like oatmeal cookies, and finely ground golden flax seed, such as Flax USA, when I want it to be less noticeable.

Galaxy Vegan Cream Cheese  This spread is almost identical to Tofutti Better Than Cream Cheese.  We like using the product, but it isn't always available locally.

Hemp Milk  This is a new favorite.  I really like the nutty flavor for baking, and it combines well with ground flax.  The brand I've liked best so far is Pacific.

King Arthur Flours  I've become hooked on these high quality flours, which consistently give me great results.  (Their website is also a wonderful baking resource.)

Rice Milk  A sweet and mild nondairy milk.  It's flavor isn't as assertive (or lingering) as soy milk's, and I like to use it for cooking, especially in soups and sauces.

Silk Soy Yogurt  I'm fairly agnostic about which brand of soy milk I purchase, but I lean pretty hard on Silk brand soy yogurt, both as a food for my son and as one of my favorite substitutes for eggs in baked goods.
Update:  Since Silk has begun manufacturing almond milk, they now have a tree nut facilities warning on the label and we no longer use their products.

Soy Milk  There is some controversy about unfermented soy products, but my son's pediatrician recommended it over other nondairy milks, because it contains a complete protein.  I've chosen to make it, along with fruit juice and water, one of his primary drinks, but I've also tried to limit his soy consumption from foods other than soy milk and yogurt.

Soy Wonder  Another previous favorite, I've since switched to Sunbutter, but I wanted to mention it, since it's a good nut free alternative to peanut butter for those who also cannot tolerate sunflower seeds.

Spectrum Shortening  I don't use it very often, but this non hydrogenated, solid palm oil is luxurious stuff.  It's a great choice for pie crusts and pastries.

Sunbutter  A spread made from sunflower seeds in a dedicated nut free facility, this is simply an awesome substitute for peanut butter.  Roasted sunflower seeds from their plant can also be purchased by way of Peanut Free Planet, which we love for making pestos, baking up cookies and muffins or just for snacking.

Tofutti Better Than Cream Cheese  Made from partially hydrogenated soybean oil, this isn't exactly a health food.  It's also one of the better cheese substitutes I've found for use in recipes.  I especially like stirring some into pasta and vegetables for an easy version of mac and cheese.

Tofutti Sour Supreme  This is also better for use in recipes than standing alone, but it's the best sour cream substitute I've found.

Wildwood Soy Yogurt  Our new soy yogurt, since Silk decided to risk cross contamination from nuts in their products.  So far, so good.