MMario, I use a lot of soy cheese. They make some halfway decent flavors now, but I don't find some of them very often. I would like some soy feta and ricotta. As it is, I use mashed up soft tofu for the ricotta and mix in soy mozarella and add an extra egg to my lasagna mix. It's doable (but sometimes it's just worth eating it with the dairy and taking the decongestant for several days afterward!)

I agree with Kendall, that canned spinach with vinegar is an old childhood favorite. I may pick some up this afternoon!

SRS