Alisa Fleming ~ I actually spotted this brand a couple of years ago in Canada. I wasn’t able to pick up any at the time, but hoped that it would find its way to the U.S. at some time … and that time has finally arrived. While shopping at our local co-op a few weeks ago, I spotted some rather attractive cartons of Almond Fresh from Earth’s Own. I don’t know about you, but I get a bit giddy whenever I see a new dairy-free product right in my local stores.

Unfortunately, they only carried the more popular lightly sweetened versions. I’m one of the weirdos who only purchases unsweetened versions of dairy-free milk alternatives. I like the versatility a blank flavor slate for cooking and baking, and the option to go completely sugar-free if desired. So I got in touch with the company, and they sent me their two unsweetened varieties to taste test for Go Dairy Free:

Sweet Sundays: Alisa Fleming ~ A few months ago, I received a special request for a chocolate granola recipe from Attune Foods. You see, Attune has sadly discontinued their Chocolate Probiotic Granola. It was awesome, and had a loyal following, but marketing a refrigerated granola has its challenges.

Needless to say, Attune anticipated many disappointed customers, and wanted to be ready with a recipe to soothe them. Kind woman that I am, I tested four different batches of chocolaty goodness to come up with the delicious recipe below. Our neighbor definitely appreciated the overflow.

This vegan Chocolate Granola Recipe has now been tested and loved by dozens of Attune customers, and I can happily say that it seems to be helping to fill the void of their beloved granola. Even if you didn’t get the chance to sample their probiotic granola, you’re going to adore this recipe. It’s perfectly sweet for a breakfast or afternoon treat, and it fits most dietary needs - its dairy-free, its vegan, and it can even be soy-free and gluten-free if you so desire!

And of course, it’s chocolate …

Alisa Fleming ~ It's here. I spotted it last week. Christmas Creep. Technically, we still have quite a bit of time to prepare for the beloved, yet somewhat stressful, holiday season, but the second store aisles become littered with red and green, I can feel the pressure mounting. My mind spins with ideas of what I want to do for the season, followed by what I should do, and then I sigh as I wonder if there will really be enough time to do any of it. At this point I start feeling too overwhelmed to cook. Its like clockwork every year. Suddenly, I just want to eat out, and skip the stress of planning anything altogether.

Thank goodness for friends like Robin. Her cookbooks have saved me many times when I wanted to put on my lazy pants and grab some [rather unhealthy] food. She is the queen of fast and easy recipes that use everyday ingredients. Yesterday, I reached for her latest cookbook, Quick-fix Vegan, and was elated when the first recipe I looked at was one that I could make right away, no shopping trip required ...

I'm very excited for the recipe feature we have today from the talented cookbook author, Betsy DiJulio. Betsy's creativity is second only to her ability to create appealing, healthy, comfort food recipes. She never fails to surprise with unique ideas, but they are always very doable and delicious. Today's recipe is certainly no exception. It pairs simple everyday dinner ingredients with an unexpected format, cupcakes! Since they are savory, and made without any sugar, Betsy uses salsa to add extra moisture and flavor ...

Betsy DiJulio ~ There's nothing tricky about these savory cupcakes born of a desire for a Halloween treat in the typical orange and black color scheme, but one whose flavor and appearance are anything but typical.  I think these savory "cupcakes"--a bread and vegetable in one--fit the bill. Chocolate, black beans, salsa, and southwestern spices may seem like an odd combination at first, but just think mole sauce. And enjoy as a side dish or as a snack when your goblins come home from school.