As I was scheduling this week of favorite cookbook giveaways, it occurred to me that we hadn't even done a giveaway of Go Dairy Free: The Guide and Cookbook as of yet. Though I am a bit biased, I reference it often, as if it is ... well, my own personal resource guide and recipe collection ... which I suppose it is.

So here is your chance to win a copy of Go Dairy Free for yourself or a loved one, and just in time for the holidays! We are giving away one copy of the book and one copy of the ebook, which is available to viewers internationally. So wherever you are, head over to One Frugal Foodie to enter to win! And while you are there, enjoy my Sweet Potato Cookie Recipe.

When Nicole, one of our Go Dairy Free reviewers and a prolific cook, proclaims "... this cookbook is great.  It really, really impressed me!," I definitely to listen. And these were her exact words after trialing the new vegan cookbook by Tal Ronnen (of Oprah fame). In her full review, Nicole professes, "The moment I laid eyes on The Conscious Cook, I was stunned. The design and layout is impeccable."

Though you can probably trust Nicole's view (especially after seeing her pictures of the Split Pea Soup and Whole Grain Penne with San Marzano Tomatoes from The Conscious Cook), we thought you might like to try one of the recipes for yourself. This particular recipe is from the dessert section of The Conscious Cook, and it goes well beyond your average shortcake.

The cakes themselves are made with white spelt flour to up the nutritional content (though you could likely substitute another wheat flour if you so desired). They are also infused with a good dose of black pepper, offering warmth and making this traditional summer dessert perfect for the cooler times of year. Not to be outdone, the berry sauce has its own flavor twist (blackberries and basil, who would have thought?) and of course, there is the cashew cream ...

Recently I professed my first trials of what seems to be the most popular new food among healthy bloggers, kabocha squash. This hearty winter squash is sold with the others ... acorn, butternut, spaghetti ... but it of course has its own nuances. And with all of those squashes on sale (the organic versions even!) for just $.49 a lb, how could I pass this opportunity up!

After I gained my bearings with the flavors and cooking times of kabocha, I decided to experiment a bit. The Asian-Spiced Kabocha Recipe I came up with offers a wonderful side dish (or breakfast as I like to eat it) that is slightly sweet and spicy, and is a breeze to cook up. From start to finish, I had the kabocha ready in 20 minutes, and that was with minimal monitoring required. It was definitely a nice change from my usual roasting or steaming techniques with squash. No kabocha at your store? Have no fear; this recipe should also work well with your standard acorn or butternut squash variety. For the full recipe and commentary, see my original post on One Frugal Foodie.

Though I have yet to try a pomegranate, I have had the opportunity to sample POM Wonderful - 100% pomegranate juice - and it was is a pleasure indeed. In addition to the pure pomegranate juice, POM Wonderful has come out with several new product lines, the juice blends and POMx Tea also being dairy-free (we will have to bug them about not using a dairy-free dark chocolate in their new bars – don’t they know that milk reduces the antioxidant power!). But, I must confess, even after sampling the delicious new blends and teas, I am still most loyal to their original antioxidant powerhouse, 100% Pomegranate Juice. It has a natural, sweet-tart flavor that blends a berry-like fruity sweetness with a contrasting bite, not unlike cranberry juice.

I also like the versatility of the pure pomegranate juice. It can be used in various recipes from baked goodies (loved it in the best-ever Pomegranate Ginger Cupcakes) to refreshing smoothies (try my POM-Mango Smoothie; trust me, it is a taste sensation not to be missed). Yet, with the mercury frequently dipping below freezing, a warm pomegranate beverage does sound enticing, which is why I opted to feature the “Eskimo Kiss” recipe from POM Wonderful (recipe below). It is a delightful spiced pomegranate-apple cider ...

One of our sweetest reviewers, Nicole of Another One Bites the Crust, dove into the cookie recipes from the new cookbook Sweet Utopia: Simply Stunning Vegan Desserts. I think her words say it all:

"I sat in awe staring at each page, contemplating which recipes to bake today.  I flipped over to the cookie section and I was struck by two side-by-side cookie recipes, Chocolate Chippers and Fudgy Chip Cookies ... The Chocolate Chippers, in particular, reminded me of the cookies my grandma used to make when I was younger.  Soft, chewy, and very sweet ... The Fudgy Chip Cookies live up to their name! These chocolate-packed treats are indeed fudgy and incredibly rich.  They are the perfect cookie to dip into your favorite non-dairy milk."

You can read Nicole's full review of Sweet Utopia in our book reviews, but just in case you need more than words. how about a recipe for those Fudgy Chip Cookies to try out for yourself! ...

In honor of our current U.S. Mills Organic Breakfast Giveaway (see that post to enter to win now), I whipped up a deliciously easy and indulgent entree using the Erewhon Organic Corn Flakes from U.S. Mills.

This Hoki-Dokie Oven "Fried" Fish Filet recipe (as I like to call it) was a huge hit after a series of fish fillet bombs. For some reason (whether it be frost-bitten fish or questionable recipe), every piece of mahi or salmon I made was coming out too dry, too chewy, or too bland. But the combination of this popular New Zealand fish (that I stumbled upon at my local grocer) and this easy cooking method left us with wonderfully flavorful and flaky fish. Even my husband, who only likes his fish raw, proclaimed it was "Excellent!" Of course, cod, halibut, or other firm white fish will work beautifully in this recipe should hoki not be available to you. View and try the recipe at One Frugal Foodie.