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." ...

Pittsburgh, PA ~ “Sweet Tammy’s”, a from-scratch, exclusively non-dairy bakery has launched its brand new website: www.sweet-tammys.com. Sweet Tammy’s will sell a wide range of its most popular items online and will ship them nationally.

Sweet Tammy’s opened its first location at 2119 Murray Ave. in December of 2008 and in a short six months has developed a large local following. Sweet Tammy’s now looks to build a similar following across the country. “It has always bothered me that people associate non-dairy with bland, dry and laden with trans-fats” Said Tamara “Tammy” Berkowitz, Owner and Head Baker of Sweet Tammy’s. “I have worked hard to develop alternative non-dairy ingredients that give my products all the great taste of dairy baked goods with zero trans-fats.” Sticking to its mom and pop roots, Tammy’s husband Daniel will operate and manage the website. “There are many non-dairy consumers in the U.S. that don’t have access to quality baked goods. Until now those consumers have had limited options, and virtually none that include fresh, from-scratch baked goods; we are excited to offer them our irresistible treats at the click of a mouse.”

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.