When Chef Julie of Navitas Naturals offered to share her Cashew Chipotle "Cheese" recipe with us, I could hardly refuse. So naturally, when she also mentioned featuring her Cheesy Broccoli Bowl, well, what can I say, I just knew you would all love to see it. And see it you shall. Not only is the written recipe included in this post (see below), but Julie has also done a video demo of the Cheesy Broccoli Bowl to further entice your taste buds.

First, Julie shares a little background on the recipe, "I grew up on broccoli with cheese – my mother made it once a week. Such a delicious combo! Over the years I’ve turned her family classic into an even more eco-friendly and healthy modern dish . . . without sacrificing any of the flavor. This dairy-free and cholesterol-free version brims with calcium, iron and protein, while also complimented by all the wonderful antioxidants and polyphenols from the broccoli." ...

Hannah Kaminsky, of Bittersweet and My Sweet Vegan ~ Paris. If anyone can sum up that city in just a few succinct paragraphs, I would be highly suspicious of how much they actually went out and experienced there. Overwhelmed by all of the words that could be said, the myriad of stories that could be told, after a mere 5 1/2 days of total immersion in the capital of France, I found it impossible to pick and choose the right ones at all.  (However, if you want to know more about the photos I posted, you can now see a few brief descriptions and explanations on Flickr.)  Speechless, stunned, and yet brimming with inspiration, I was back at work in the kitchen again as soon as we walked through the door.

Suitcases still stuffed, with both dirty laundry and happy memories, the familiar scent of buttery pastries began floating through the air, as if we had never left Paris at all. This time, however, I could actually enjoy those flaky delicacies, instead of solely photographing them.

It really wasn't that long ago when dairy-free dieters were singing the blues about ice cream. But now we have so many wonderful options, from store-bought to homemade. In fact, the past year has brought a delicious wave of "cookbooks" dedicated completely to vegan / dairy-free ice cream ... The Ice Dream Cookbook, Lick it!, The Vegan Scoop, and the new ecookbook A La Mode. Their recipe offerings range from traditional flavors like french vanlla to more adventurous flavors like Peanut Butter Bomb Shell (found in A La Mode).

The sample recipe below, from Wheeler del Torro, author of The Vegan Scoop, makes the most of the season, pairing a cool and creamy base with fresh black raspberries. The season for black raspberries is short, but have no fear, this recipe will be equally delicious with whatever ripe berries you have on hand ...

You may have noticed my recent obsession with salads and homemade salad dressings since early summer. First came the Sweet and Tangy Non-Fat Curry Vinaigrette, followed quickly by the Scrumptious Sesame-Orange Dressing. But, I had yet to attempt my favorite dressing, honey dijon. You see, my husband just isn't a fan of anything resembling honey mustard. But, I finally found my opportunity one day (when his lunch was already take care of) to whip up a batch just for myself. I looked up several recipes for this everyday dressing, but all sounded a bit muddled in my opinion. Mayo, yogurt, pepper, onion … too many distractions from the simplistic deliciousness that the basic honey and mustard combo can offer. So I winged it, and came up with my own, surprisingly simple concoction that was delicious, dairy-free, soy-free, gluten-free, and extremely low fat to boot! It can be made with either honey or agave (keeping it vegan), which is why I label this oil-free condiment Sweet Dijon Dressing. The recipe is viewable here on One Frugal Foodie.

The sleek, clean look of The Sublime Restaurant Cookbook immediately caught my eye. It isn't filled with glossy pictures, yet it is aesthetically pleasing, very simple to follow, and offers dozens and dozens of restaurant-quality vegan recipes that are surprisingly un-intimidating. I haven't been to the Sublime Natural & Organic Restaurant and Bar (located in Ft Lauderdale, Florida), but I am impressed with their mission - they donate 100% of their profits to organizations that promote animal welfare and a vegan lifestyle. Of course, if their charitable ways don't win you over, then the recipes in this cookbook just might. I was enticed by the sushi recipes, but my dairy-free colleague Sarena the Non-Dairy Queen was the first to actually trial the recipes, and she decided to start with the pizza and move onto an appetizer ...

When I asked my husband how the pancakes were, he said “Great! Can’t you tell?” As he handed me an empty plate just 5 minutes after I handed him a full one. Could he tell that they were made with whole spelt flour? Nope. Did he detect anything missing from the lack of refined sugars? Not a chance. Did he notice the added dose of protein? He's a man, it was surely welcomed if anything. But the texture, surely it wasn't quite right without eggs? Slightly different perhaps, but fluffy and uber cake-like ... just the way he likes them.

My guide was the Fluffy Fruited Pancakes from Ricki Heller's new cookbook, Sweet Freedom, and I cannot tell you how much I love her pancake recipes! They are actually made with whole spelt flour and use everyday pantry ingredients. In fact, all of the recipes in Sweet Freedom are wheat-free (many are also gluten-free), vegan (dairy-free and egg-free), and free from refined sugars.