This sweet summer dessert may be a bit too perishable to travel to picnics, but it is perfect for wowing friends and family at your next backyard barbecue. Plus, all of your dinner guests should be able to partake, since this delight is dairy-free, egg-free, gluten-free, nut-free, optionally soy-free (see the note I have added in the recipe), and of course, vegan.

Chef Jason Wyrick (the recipe creator, and founder of the VCE) says, "You’ll love the cooling refreshment that these super-tangy molds provide after a grilled meal!" He suggests that you garnish the molds with fresh mint and berries, topping them with the berries if the berries are small and light, such as wild blueberries. See the full recipe below ...

Growing up I associated the word "gratin" with a dish smothered in so much cheese and creamy goo that the vegetables lying beneath were barely detectable. I later learned that gratin simply means a casserole with a browned or crusted topping ... usually from a generous sprinkling of breadcrumbs or cheese. With that more loosely defined definition, this fresh and hearty dish seems to fit its given name of Rustic Potato Summer Gratin. However, rather than breadcrumbs or cheese, it is topped simply with a final layer of fresh herb-seasoned potatoes that are browned to a delicious potato chip-like crisp. This style allows it to remain dairy-free, vegan, soy-free, nut-free, and gluten-free with ease! I added the word "summer" into the title, as this is a particularly seasonal dish, made with semi-local potatoes (yes, it is potato season!), tomatoes, garlic, and fresh-from-the-windowsill herbs. See One Frugal Foodie for the recipe.

The August issue of Foods Matter Magazine showcased a "Burger Fest" of recipes, with a selection each for vegans, pescatarians, and meat-lovers. With barbecue season still in full swing, and labor day weekend get-togethers fast approaching, this seemed like the perfect time to provide some grilling inspiration. But keep in mind, the chickpea / sweet potato and mackerel burgers are quite soft, so it is best to make them a day in advance for overnight refrigeration should you wish to fire them on the barbecue.

All three of the picnic-friendly recipes are wheat-, gluten-, corn-, soy-, dairy-, egg-, nut-, and nightshade-free to accomodate food allergic or intolerant guests or party hosts! ...

GoodBelly is a relatively new probiotic fruit drink line from NextFoods, a company started by Steve Demos, the founder of the world's largest soy foods and soymilk company. Though Steve has kept true to his dairy-free mantra, he has stepped away from soy with this recent venture. Anyone who wants the benefit of probiotics, but doesn’t like the taste of yogurt, or simply wants a non-fat, dairy-free, soy-free option (it can be hard to find a low-fat vegan yogurt!) will be dazzled by this new creation.  Plus, it is a nutritious option for fruit juice lovers and their little ones.

Of course, I wasn't willing to speak this highly of it until our product review crew had a taste of it. You can read Alisa's Review and Sarena's Review for some specifics on the taste, texture, and six different flavors. Then, once you are completely convinced that you must try some for  yourself, head over to the GoodBelly Website and check their Coupon Page. At last glance they had a Buy-One, Get-One Free printable coupon available. You can find GoodBelly in the refrigerated section of natural food stores.

In search of the perfect gift for her father's summer birthday, Hannah Kaminsky, author of My Sweet Vegan and blogger at Bittersweet, baked up these creatively seasonal cupcakes. Though they may not cool you off on those hot summer days, the sweet tea flavor enhanced with lemon is certain to perk you up Plus, these personal-sized cakes will fit nicely into any picnic spread or fill that necessary spot for a post-barbecue dessert. Best of all, the ingredients are all quite easy to find in any grocery store, and the recipe is naturally vegan (dairy-free and egg-free), nut-free, and optionally soy-free ...

From Hannah, "Mixed into both the cake and the frosting, the instant tea powder brought me right back to my childhood, thinking how grown up it was to be drinking this fancy iced tea concoction. These cupcakes are decided less “grown up,” but way too much fun to pass up.

Thanks to this year’s bumper blueberry crop, our [tiny] freezer is quickly filling. But I must say, it is worth it; this year’s blueberries seem sweeter than ever. Plus, you can’t beat the prices. We have been getting loads of these delicious Oregon blueberries for just $1.00 to $2.00 per lb at our local grocery stores.

Though I offered to make some blueberry bars, my husband quickly declined with a, “Save them for the smoothies!” Considering how much he loves cookies and bars, this says a ton for his adoration of our homemade smoothies. In fact, there is one sweet blueberry smoothie, which  he not only enjoys immensely, but also brags to others about (in attempts to thwart his less than healthy childhood image). The full recipe and some blueberry freezing tips can be viewed in today's True Blue Smoothie post on One Frugal Foodie. [This recipe is from my book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living]