I like a lot of soy products, including tofu. But not milk.
Yes, but I generally prefer the body of soy for cereal. Rice milk can be tasty but a little thin. It’s great for certain recipes though. My favorite combo, and I don’t even know if they still make it, was a soy/rice blend that Eden made.
Unless you get diagnosed as a diabetic. I love dairy, but have had to cut way back. No more pizza! 
The flavoured soy milk stuff usually has loads of sugar. You have to read the labels carefully. The only way I like tofu is fried - also a no-no.
djm
You can do soy or rice cheese on pizza. They make a mozzarella that is supposed to melt well for just that purpose. I’ve forgotten which one.
We do no-cheese pizzas. They come out just fine. Domino’s thin crust and almost all of Pizza Hut’s current crusts are dairy and soy free.
You might also check into the Field Roast brand for meat alternatives. They are soy free and grain based and are sweeping the nation with their delicious taste. I don’t know how they’d do with diabetes because carbs are bad for diabetics, right? Or does it depend on the type of carbs? Well, it wouldn’t hurt to look into it. The only one I’ve tried that I didn’t like was the celebration roast. I was expecting a mild ham flavor and instead it tasted exactly like Pepperidge Farms’ sausage. In a blind taste test, I couldn’t have told the two apart. I’ve heard other people praise Quorn as well, which is mushroom based, but I haven’t tried it because it has small amounts of dairy.
Are the products you are talking about are available only in the US?
I don’t know about the quorn or field roast. I’d check their websites. It looks like Field Roast definitely is only in the US right now. It is new, though. So write them that you want them where you are, or better yet have a local grocery outlet write them, and maybe you’ll have them in a year or two at the latest and in a few months at the earliest. I’m pretty sure rice and soy cheese are widely available, though. You can also make your own “cheese” product with nutritional yeast. Not good for pizza, but good for that cheese taste like mac and cheese. There are recipes all over the internet for that.
I’m in the US, but djm (whom you replied to) isn’t, so I was curious. A lot of C&Fers are not in the US so it leads to confusion when people talk about their brands and their country as if they’re the only ones. The British kind of jam stuff (I still forget what it’s called 
) I’d never heard of until Brits were talking about it here, for example.
British jam? Now I’m curious. Do you mean marmalade?
yippee! it;s Friday!
Today:
my own home-made wholemeal bread for breakfast, toasted with butter and Gentleman’s Relish, with black tea and fresh orange juice.
lunch on campus (yesterday was wild mushroom soup and asparagus risotto with grilled sea bass, which isn’t bad for a HK-style ‘western’ restaurant!)
tonight, Toulouse sausage browned in a little olive oil, then baked in a medium oven for 20 minutes while I saute onion, red pepper and smoked ham in the pan juices, then deglaze with white wine and slowly reduce while the sausage is finishing. garnish with parsley and accompany with bread triangles fried in olive oil, and a green salad in a walnut vinaigrette.
(See Elizabeth David’s French Provincial Cooking for the Basque sausage recipe)
Fruit and cheese to follow.
(It’s my wife’s birthday, so there might be a bottle of Spanish cava, or a nice claret - or both!)
Most of the tofu I have tried outside of Asia has been pretty stomach churning.
We still have a few traditonal makers who do home deliveries here.
A local maker’s tofu is so good, the flavour stands on its own.
My favourite is tofu flavoured with citron juice.
Mukade
For breakfast yesterday I had a traditional Ulster fry,which is sausages,bacon,fried eggs,mushrooms,soda bread and potato bread,had no lunch yesterday but for dinner we had feijoada which is a Brazilian sort of stew with black beans pork and rice with some farofa on the side.
I did not have hot dish, bars, and a jello mold.
Jam = what you Americans call Jelly I believe. Whereas our jelly = jello.
Jam is basically a fruit preserve usually made with strawberries, raspberries, blackberries and other summer fruits. Marmalade is made with oranges and I suppose it could also come under the jam umbrella.
http://en.wikipedia.org/wiki/Jam
In the US:
Jelly: fruit-juice based spread with no fruit pulp in it.
Jam: Fruit preserve/spread made with both juice and pulp of fruit.
marmalade: a type of jam, made with citrus fruit. Has pieces of rind as well as pulp and juice.
preserves: sometimes the same as jam. Sometimes, whole jelled fruit.
Jello: essentially gelatin and artificially flavored water. No fruit juice. Note, jello is not a fruit-based product but rather a meat-based product, as it is made with gelatin and not pectin.
You’ve got to read the labels carefully. Most of those imitation cheeses are so choked with hydrogenated oils (the worst type you can eat) that it would be healthier to go back to dairy.
As for carbs, they need to be controlled, but it’s fats that diabetics need to stay away from, especially animal fats, like dairy, which is what makes food worth eating and life worth living. For meats, anything ending in “oin” is okay, as these are the leaner cuts. I didn’t want to limit myself to top sirloin steaks, medium-rare, but them durned diabetic books all made me do it.
Field Roast brand vegan foods are all glutten-based, which can be a concern if you’ve got an alergy to glutten, or especially to glutten from China. 
djm
It was hot tonight so we enjoyed some cool
potato salad
macaroni salad
green salad
and fruit salad.
I threw in a cold slice of pizza (onions and green and yellow peppers) to top it off. With some sweet iced tea, it was nearly ambrosia! (That would be the mythological type, not the gelatin.)
I love one-dish meals. Tonight was pasta Jambalaya, something I had at a (sort of nouveau) Cajun place, probably around 15 years ago. It’s incredibly simple and really tasty, although I suspect not really Cajun. (Although I did have a jambalaya omelette in New Orleans once.) I didn’t take any notes, but made something like this soon after having that meal, and it seemed pretty close.
~1/2 lb spicy sausage, preferably a good chunky andouille
some herbs and spices, like a bay leaf, thyme, parsley, Tony Chachere’s (or a mix of garlic, paprika, cayenne, salt, etc.)
1 ~28 oz can tomato puree
1/2 lb linguine
~1/2 lb shrimp
Cut the sausage into thin slices and brown it
While it’s browning, heat the water for the pasta
Add the herbs and spices to taste and stir them a little in the rendered fat
Cool for a minute or two and add the puree
Heat the sauce slowly and thoroughly
Cook the linguine
While the linguine’s cooking, either add the shrimp to the sauce or, if you like it less fishy, steam the shrimp for about 4 minutes, then add it to the sauce.
This much sauce will actually go for 1 lb linguine, but it’s really good left over.
Serve it with shredded parmesan/romano or a good sharp cheddar, and, of course, some good chewy bread.
I’m carb packing for a race tomorrow morning. My 6-year-old is running the kids’ fun run, so she’s carb packing too. My wife’s not running, but she ate it too for some reason.
On the menu tonight:
Maitake and shimeji mushrooms in a basil, tomato and garlic sauce.
Gnocchi di patate in pesto.
Perfect typhoon food.
Mukade