So many variations of rice pudding have been created, yet cravings for a classic version "like mom used to make" often hit when you transition to a dairy-free diet. Luckily, rice pudding transitions over fairly seamlessly. You can enjoy a simply creamy stove-top vegan version sans eggs, or go for a classic with eggs that is baked and set. The first Dairy-Free Rice Pudding recipe below is a stove-top version from Allergycooks (a wheat, egg, and dairy-free website), so it is vegan and gluten-free by default, and optionally soy-free and nut-free. I have added some conversions below for those of us who are not yet converted to the metric system. The second recipe is a baked version from Nourish This that plays on the healthful aspects of rice pudding and has a surprise ingredient! Finally I have included a list of links to other dairy-free rice pudding recipes that might peak your interest. Enjoy ...

Here we are, embarking on one of the most glorious three-day weekends of the year. Memorial Day weekend stands for so much, but I can't help but dwell on its symbolism as the unofficial beginning of the barbecue / picnic / sunshine season. When we all emerge, eyes squinting, winter arms glowing, to fire some food on the barbecue and soak up some sun (hopefully!). Of course, no outdoor event would be complete with out some salad options, but those mayo-rich dressing don't hold up well or safely in the hot sun. That is where my Sweet and Tangy Curry Vinaigrette Recipe comes in. Not only is it fat-free, but it can also be whipped up in mere seconds, using everyday items from your pantry! Really, what more could you ask for? Oh, and of course it is dairy-free, soy-free, nut-free, vegetarian, and optionally vegan.

If you had told me that I could grab a cake from the freezer, let it thaw for two hours, and a deliciously moist and tender dessert would emerge, I would never have believed you. But, now I have tasted the proof. In fact, dare I say, the new little organic cakes from Amy’s are seemingly perfect.

Available in two flavors, Orange (much more delicate than the name implies) and Chocolate (for serious fudge cake lovers), Amy's Organic Cakes have really hit on the need for convenient and delicious all natural desserts (and just in time for Memorial Day barbeques and potlucks!). They are available in natural food stores of course, but even better, you can actually find these in the frozen food section of most major grocers. But before you head out to snatch them up, you may enjoy reading what I and another reviewer thought of them, in detail. Click to read Hannah's Review or Alisa's Review.

Isa Moskowitz put vegan cookbooks on the map. I am not throwing out an opinion here, it is a simple fact. There are many fabulous vegan recipe authors out there, but somehow Moskowitz captured the formula that brought the word vegan onto the bestseller lists and made her books an instant success. She now has four top ranking cookbooks, and the most recent ... just released ... hot off the presses ... is Vegan Brunch: Homestyle Recipes Worth Waking Up For.

If you have eaten vegan or even dairy-free, then you know that breakfast can be one of the trickier areas when you think beyond a standard bowl of oats and milk alternative. But Isa gets creative, and the results are delicious. Just a sampling of the recipes includes ...

Earlier in the week, I compared two newly released vegan ice cream cookbooks ... both with so many delicious recipes to offer, both quite unique. Today, with permissions of the author Cathe Olson, I am offering up a taste (well, two tastes actually) of one of these cool and creamy cookbooks, Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.

I am a big fan of Cathe's recipes (The Vegetarian Mother's Cookbook is one of my favorites), so I was thrilled to crack open this cookbook and discover over 150 of them! Really, Lick It! impressed me the moment I laid eyes on it. Just looking at the user-friendly feel, the big range of ice cream flavors, and the enticing array of frozen dessert recipes (yes, ice cream cakes, ice cream pies, ice cream sodas, sauces, and sundae-making baked goodies) was enough to send me into a sugar-coma. As for the recipes, Cathe chose to share two of her most requested recipes ...

In my continued quest for some breakfast foods that will keep us going in the morning rather than weighing us down, I came across the idea of using some of that ground turkey I keep on hand to make a really quick version of homemade Breakfast Turkey Sausage Patties - lean to extra-lean (customised to your taste). I prefer to stir the spices in the night before, so they have time to infuse the meat, but you can easily whip this dish up on the fly. For the best cost savings, look for lean (93%) ground turkey meat on sale. For a leaner product, keep an eye out for deals on ground white turkey breast, which is the leanest you can find (99%). At home, I do use an egg or egg whites to add moisture. If you need an egg-free version, to keep the patties from becoming to dry, I recommend using the 93% ground turkey (or perhaps adding a bit of your favorite premade sauce/condiment).