For those of you who have so patiently (or not so patiently) waited for the second edition of Dairy Free Made Easy, it has finally arrived, and I can promise you that it is bigger and better than ever.  Over the years, I have listened to your feedback, and added over 200 recipes, dramatically expanded the dairy substitutes section to be the largest available in any guide and cookbook, and of course updated with the latest health information and tips on dairy-free living. In fact, so many additions were made that we opted to give the second version a new look and a new name.  So, without further ado, I would like to introduce, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living ...

Meghan Telpner, Making Love in the Kitchen ~ Nut Milk. Yes. That is what it is called and don’t go getting all gutter-minded over this. I first started making my own nut milk when I was living in LA and dating Adam, a stand-up comedian by profession. Obviously there was no end to the grade five humour anytime I mentioned the words ‘nut milk’. So go ahead, have your giggles and then keep reading. Nut milk (also spelled mylk) is a rich, creamy, nutty dairy milk substitute made from nuts (still giggling?), usually almonds or chashews. It is easy to find almond milk in any health food store, but they often contain a long list of preservatives ...

This unique combination of caraway, dark chocolate, and smooth sultana raisins actually works surprisingly way.  The recipe (which contains just 8 ingredients total!) comes from the November 2008 issue of Foods Matter Magazine, an online and in print magazine dedicated to to food allergies and intolerances.  Not to be stopped at just gluten- and dairy-free, the cake is also corn-free, soy-free, nut-free, and nightshade-free (yes, surprise surprise, no eggplants in this baby!).  If gluten-free is not your concern, then feel free to substitute your favorite baking flour in equal amounts ...

Alisa Fleming on One Frugal Foodie ~ After a 6-month sabbatical to work on the second edition of my dairy-free book, I am happy to return to blogging.  And yes, the book is completed and arriving very soon, tomorrow in fact.  Go Dairy Free: The Guide & Cookbook will make its official debut this week (it is available to order on Amazon too), but for now, a recipe!  My grandmother returned last week from a two-week bus trip that took her, my aunt, and my uncle through New York, New England, Ontario, Quebec, and Pennsylvania (many Paul Revere-inspired photos to view).  Thoughtful as she is, she returned with a bag full of goodies just for me, including a cookbook she thought I would enjoy, Taste of Autumn from Gooseberry Patch.  To thank her for this gift, I baked up a loaf of the Honey Quick Bread, with a few simple changes of course … Click to View Recipe

Hannah Kaminsky, author of My Sweet Vegan ~ Flipping the pages of my calendar over and watching the days fly by, I can’t help but notice that the changing seasons have affected my appetite. These cold days certainly evoke cravings for warmer, heartier dishes than I desired only a few months ago. However, I find myself not only in need of additional warmth and comfort food, but more sweets. For some reason, fall and winter just scream “baking, desserts, sugar!” in my mind, so I’ve been thinking about the sweeter side of the season, and especially chocolate even more than usual lately. Good thing I found Verē Chocolate, a high-end brand with an impressive line of vegan [and dairy-free] offerings. Talk about heaven; with a box full of quality chocolate in endless forms and flavors sitting before me, the hardest part of this review was deciding on what to try first! ... Read the Full Review

For many people, pumpkin cravings set in when those jack o'lanterns first begin to appear, but for me, it isn't until after Halloween that I catch the pumpkin bug.  In my book, November 1st is the "official" beginning to the holiday season and if there was one food that I would equate to the holidays, it would be pumpkin bread.  Every year my mom churned out dozens of mini pumpkin loaves to gift to friends and family.  Our house (and freezer) were always filled with these little sweet bundles.  Nonetheless, I do not have a classic pumpkin bread recipe that I rely on year after year.  Instead, I jump around testing whichever recipe catches my eye.  First up on this year's recipe list is the Sweet Pumpkin Bread from Micki Sannar, author of Olive Oil Desserts.  Unlike my mom's classic recipe, Micki's version is made without milk or butter ...