Dianne,

The shift to a dairy free diet is an enormous ones for those accustomed to
eating dairy. I have no idea what your client is like and what she might be
open to (or not) but my first thought is to look to asian cooking for
examples. If open to such an approach, she might explore it by going to eat
at restaurants of this sort and experimenting with new dishes. Lunches are
usually inexoensive and substantial.

Asian cultures eat little or no dairy so there is plenty to explore. And
most American markets are well provisioned to supply the necessary
ingredients, I believe.

There are some lovely  indian, thai, southeast asian and vietnamese
vegetarian cook books. Many  tasty dishes  can be made without dairy or
'dairy substitute' type foods.  I'd suggest she browse through some
bookstores and find something she finds interesting. And experiment.

One of my favorites is Yamunna Devi's, THE ART OF INDIAN VEGETARIAN COOKING.
FIELDS OF GREENS,  from the chef of Greens vegetarian restaurant cook has
many good recipes in the US tradition of cooking. The FARM VEGETARIAN
COOKBOOK is an oldie but goodie a serious vegan cookbook that is loaded with
tofu recipes modeled after recipes that usually include dairy.

I have given up animal foods at times in my life but the most difficult
component to give up for me is dairy. Sometimes discovering new foods that
do not and never did involve dairy is easy than eating something that once
had dairy but now is cut out. Good luck.

Lisa


Lisa Boisvert-Mackenzie, Midwife
East Caroline Islands, Pacific Ocean

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