When I asked to feature a "Chef's Pick" dessert recipe from the February issue of the Vegan Culinary Experience, Chef Jason Wyrick selected this decadent recipe. I know, we are well past February, but I couldn't let this recipe simply slip away (plus, you can still access the February issue and all of its wonderful recipes). This is by no means a quick and easy recipe, but those who are up for a pastry challenge will be greatly rewarded. That said, what I love about multi-part recipes is the ability to simply use one of the "parts" in another, more simplistic recipe. Perhaps making and freezing several of those homemade cannoli shells, or filling won ton wrappers with that sweet ancho filling. Just in case you aren't familiar with anchos, they are the dried form of the mild poblano peppers (infamous for their use in chili rellenos). Now onto the recipe ...

It is funny, with all of the chip brands on the market, not many have ventured anything new and exciting.  Sure, they mix up the flavor powders they use, but they are still the same old chips. But at last, a company has taken a healthier approach to the chip, using REAL ingredients to infuse genuine (and interesting) flavor into every crunchy bite.  Both their name (don’t expect me to type Food Should Taste Good throughout this entire review) and their chips are a generous mouthful of honest goodness.  My personal favorites are the Olive and Buffalo, but read on for the play by play… To start with, they use only all natural, non-GMO ingredients. Not a single additive or preservative to be found. Then they bake and then lightly fry their tortilla chips to get the most crisp without a big dent in the health factor.  Then there are of course the many flavors ... Read the Full Review

With the economy in a bit of a tailspin, I have seen many, many bloggers turning to home-baked bread. I am fortunate that I have a bit of head start in this field of baking. Years ago, finding dairy-free loaves of bread in the stores was no easy feat; most contained milk in some form, whether it was milk powder, whey, butter, cream, or plain old nonfat milk. Not willing to give up sandwiches and toast, I started baking bread from scratch. Some good brands of bread have since emerged which are in fact dairy-free, but I stick to homemade. Both my husband and I agree that it tastes infinitely better, and it is still much less expensive. Plus, it gives me control over the ingredients used. When you are first starting out, baking bread can seem intimidating, but recipes like this one for Hearty German-Style Bread are so simple that you will wonder why you didn't begin baking your own bread long ago. Just ask Heather (a bread-baking newbie) and Miss Yumbo, they have already given this recipe a test run to prove its ease and deliciousness!

Every Tuesday we will feature a review from our Dairy-Free Library. This week’s selection is The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family by Cybele Pascal (reviewed by Alisa Fleming, author of Go Dairy Free) - While I have been smitten by many cookbooks, each one giving me that initial pang of excitement as I scan the wonderful dishes that could be, there have only been a few that have gone from first viewing to the kitchen within 24 hours.  In fact, it had been a long while since I had even tried a new cookbook recipe.  It seems there is always one special ingredient left to purchase, or I quite simply lose interest when glancing through the steps involved.  Yet, The Whole Foods Allergy Cookbook was in my kitchen, already getting into the line of fire (I’m not the tidiest cook) by the day after it arrived ...

My very first batch of home-baked granola brought an abrupt finale to our days of store-bought granola.  It was immediately obvious that no pre-packaged cereal could compare to the earthy freshness of that creation, slow baked at a very low temperature.  However, it seems my granola may have at last met its match … or perhaps a convenient companion … from Laughing Giraffe Organics. Of course, it makes sense that only a “raw” granola, slowly dehydrated, could rival the quality of homemade. Laughing Giraffe uses raw organic nuts, seeds, fruits, and spices to create earthy, rich, and flavorful granolas that are indeed a worthwhile treat.  As for the flavors, there were three delicious types to choose from ... Read the Full Review

Okay, so I am a few weeks late for International Pancake Day (Feb 24th - next year is Feb 16th, mark your calendars now!), but really, when isn't a good time for pancakes? All of you dairy-freers out there know that many brands of pancake mix harbor milk in some form, especially the prized buttermilk versions. But no need to worry, making pancakes from scratch is cheaper, healthier, and really quite easy ... yes, even the "buttermilk" kind. In fact, homemade faux buttermilk is a snap, and it requires no more than your favorite milk alternative and either some vinegar or citrus to help the 5-minute curdling process. If you don't believe me, just try this recipe for "Buttermilk" Banana Pancakes over at One Frugal Foodie. These are a wonderful breakfast treat, but if you are looking for some dinner-worthy pancakes, then you must take a peak at the Savoury Pancakes from Vegan Visitor.