Blech. If you have to flavour it to be able to eat it, maybe you shouldn't bother, eh?

I try to keep my intake of soy products to a minimum because soy is naturally high in trans fatty acids (in high quantities it's a carcenogen). Soy milk is also loaded with sugar to make it palatable and rice milk is similar, though not quite as sugary or with the TFAs.

I don't drink milk in anything like the quantities I used to when I was a kid, but then I have a better all round diet and get my calcium etc from a more varied food supply. If you're lactose intolerant try goat's milk or sheep's milk. Their make up is far nearer human milk. Although, ever since watching Red Dwarf I've been curious about dog milk... *G*

Chick peas make a great base for veggie burger mixes and I generally steer clear of most textured vegetable protien (be it tofu, basic TVP, or things like Quorn) as I'm just naturally suspicious of anything that processed.

Perversly, I found that I like oatmeal that's made really thick with some honey stirred in and then left to go cold (like the drawer thing mentioned earlier). It goes all nice and chewy....