Fall brings so many wonderful treats: warm recipes, holiday spirits, and of course, an abundant supply of apples and pears. This recipe comes from the October 2009 issue of Foods Matter, and it embodies all three of these wonderful traits.

The original recipe, as noted below, uses ginger wine. Stone's Ginger Wine is quite common in London, and can be found in liquor stores throughout England, and occasionally elsewhere. But a lack of Stone's is no reason to shy away from this recipe. You can make your own ginger wine at home using this New Ginger Wine recipe (which has easy to find ingredients) or this more Traditional Ginger Wine recipe. Or, in a pinch, substitute brandy or even sherry for the wine, and some sweetener and extra ginger to taste, if desired.

You can enjoy this recipe on its own, or allow a generous scoop of dairy-free ice cream to melt over top. We like some of the great coconut milk-based ice creams, but if you are in the U.K., the folks at Foods Matter highly recommend BoojaBooja Winjin Ginger nut-based ice cream.

When we think of food allergies and intolerances, most people forget that food can reside in many non-edible places ... including children's school and art supplies. Luckily, there are many crafty recipes for making "free-from" paints, glues, and even that childhood favorite, play dough.

The following recipe, photos, and story were shared by Kathy of Cooking on the Side, and it is free of the top eight allergens (including milk, wheat / gluten, and soy). It does contain corn, but considering the low cost of the ingredients, you may want to experiment with arrowroot or other similar starch should you need a corn-free option. Enjoy making it at home with toddlers and preschoolers over the holiday season ...

You may have seen our feature a few weeks ago about a little company called Peas of Mind. The founder, Jill Litwin, is an amazing food creator. Her culinary innovation has led to the company's two product lines, Puffets and Veggie Wedgies, but what many don't know is that Jill has a great collection of recipes which she frequently adds to the Peas of Mind website. Not all of Jill's recipes are dairy-free, but many are, and some are quite easy to adapt to a milk-free lifestyle.

One recipe in particular that caught my eye was for Baked Sweet Potato Donuts. These breakfast treats are virtually fat-free, and they are perfect for using up any leftover sweet potatoes from the holidays. Beyond dairy-free, the recipe also happens to be vegan, egg-free, nut-free, and optionally soy-free; perfect for those with multiple food allergies or sensitivities ...

I have been so impressed with how well our herb plant not only survived our recent move to a cooler climate, but also how much it is thriving. Must be all of the great sun it is getting in our very bright new (to us) kitchen.

I have found good use for the basil and parsley with some regularity, but until recently, I hadn’t found a good recipe for the sage, which my husband only approves of in light moderation. Luckily, this recipe for Acorn Squash with Sweet Sage “Butter” definitely fit the bill, and it also gave me another opportunity to test out the new Earth Balance soy-free margarine (all natural – none of those nasty trans fats!). And I am happy to report that the Earth Balance was excellent as a “browned butter” in this very seasonal dish.

Though I typically roast squash for that caramelization effect, I must admit that this baking method worked fabulously. It was almost like a steaming technique that locked in the natural flavor. Try it!

Both Hannah and Alisa sampled the new Dairy-Free Coconut Milk Kefirs. While the strawberry and vanilla were quite tasty, the original was a bit too sharp for drinking straight up. Using her dessert expertise (she is the author of My Sweet Vegan after all!), Hannah developed a creation that is not only probiotic-friendly, but downright delicious ...

It was a challenge to brainstorm some dessert that would still highlight the unique flavor of the kefir, without being entirely sour itself. Quickly realizing that a baked good would only detract from its bright tartness, off went the oven, and on went the stove. Dreaming up a creamy, tangy concoction, in no time at all, I had exactly what I had been craving all along; Cheesecake. But not just any cheesecake, of course, and not even any vegan cheesecake this time. Not a speck of soy, be it in the form of tofu or faux “cream cheese” enters the picture here, and coconut kefir fills out the bulk of the dessert.

Recently, I stumbled across the idea of Cauliflower “Rice” on a Paleo / Primal Diet blog. Smitten by this idea for incorporating even more veggies into my dinner (and sneaking cauliflower in on my husband, hehe), I went with it. My first attempt was this Cauliflower “Risotto” with Fresh Basil, which amazingly turned out awesome right out of the shoot!

I have since made it a few times with the nod of approval from my usually cauliflower-hating husband. I have also made some basic cauliflower “rice” to serve as the base under stir-fries. It has worked out well, but my husband agreed that the risotto is just better.

Another Bonus: Surprisingly, a large head of cauliflower makes about 3 to 4 healthy servings. When grated, the cauliflower seemed much less overwhelming than eating large florets. To view the recipe, see my full post on One Frugal Foodie.