When Nicole, one of our Go Dairy Free reviewers and a prolific cook, proclaims "... this cookbook is great.  It really, really impressed me!," I definitely to listen. And these were her exact words after trialing the new vegan cookbook by Tal Ronnen (of Oprah fame). In her full review, Nicole professes, "The moment I laid eyes on The Conscious Cook, I was stunned. The design and layout is impeccable."

Though you can probably trust Nicole's view (especially after seeing her pictures of the Split Pea Soup and Whole Grain Penne with San Marzano Tomatoes from The Conscious Cook), we thought you might like to try one of the recipes for yourself. This particular recipe is from the dessert section of The Conscious Cook, and it goes well beyond your average shortcake.

The cakes themselves are made with white spelt flour to up the nutritional content (though you could likely substitute another wheat flour if you so desired). They are also infused with a good dose of black pepper, offering warmth and making this traditional summer dessert perfect for the cooler times of year. Not to be outdone, the berry sauce has its own flavor twist (blackberries and basil, who would have thought?) and of course, there is the cashew cream ...

In honor of the holiday season, Go Dairy Free will be holding a cookbook giveaway week from November 16th through November 20th. Each weekday we will surprise readers with one of our "top pick" cookbooks to win. The giveaways will be held in combination with One Frugal Foodie, the personal blog of Go Dairy Free's founder, Alisa Fleming.

The cookbook selection will address a range of special diets, including gluten-free, vegan, and whole foods cooking. Also, each day we will include a sample recipe or adapted recipe from the giveaway cookbook. To enter to win, readers need only to comment on the giveaway post for that day. Details will be given for earning additional entries ...

Recently I professed my first trials of what seems to be the most popular new food among healthy bloggers, kabocha squash. This hearty winter squash is sold with the others ... acorn, butternut, spaghetti ... but it of course has its own nuances. And with all of those squashes on sale (the organic versions even!) for just $.49 a lb, how could I pass this opportunity up!

After I gained my bearings with the flavors and cooking times of kabocha, I decided to experiment a bit. The Asian-Spiced Kabocha Recipe I came up with offers a wonderful side dish (or breakfast as I like to eat it) that is slightly sweet and spicy, and is a breeze to cook up. From start to finish, I had the kabocha ready in 20 minutes, and that was with minimal monitoring required. It was definitely a nice change from my usual roasting or steaming techniques with squash. No kabocha at your store? Have no fear; this recipe should also work well with your standard acorn or butternut squash variety. For the full recipe and commentary, see my original post on One Frugal Foodie.

It is hard for me to believe that it took me this many years to finally trial the delicious chocolate selection from Chocolate Emporium. As a kosher shop, all of their chocolates are Pareve, or dairy-free. That alone will get them mention on Go Dairy Free, but to get our recommendation, they’ve got to be good too … and this company is beyond good.

Every chocolatier has their niche (because really, can you ever have too many chocolate makers?), and in my opinion, Chocolate Emporium fills a very special one. As mentioned, the first niche they address is the dairy-free and kosher community (they also have many offerings for vegan, gluten-free and nut-free consumers). But secondly, they offer an amazing amount of variety with supreme attention to detail. Hanukah, Christmas, New Year’s, Thanksgiving, Halloween, Valentine’s Day, Birthdays, corporate, "just because," everyday indulgences … you name it, they have numerous chocolates and confections for it ...

Though I have yet to try a pomegranate, I have had the opportunity to sample POM Wonderful - 100% pomegranate juice - and it was is a pleasure indeed. In addition to the pure pomegranate juice, POM Wonderful has come out with several new product lines, the juice blends and POMx Tea also being dairy-free (we will have to bug them about not using a dairy-free dark chocolate in their new bars – don’t they know that milk reduces the antioxidant power!). But, I must confess, even after sampling the delicious new blends and teas, I am still most loyal to their original antioxidant powerhouse, 100% Pomegranate Juice. It has a natural, sweet-tart flavor that blends a berry-like fruity sweetness with a contrasting bite, not unlike cranberry juice.

I also like the versatility of the pure pomegranate juice. It can be used in various recipes from baked goodies (loved it in the best-ever Pomegranate Ginger Cupcakes) to refreshing smoothies (try my POM-Mango Smoothie; trust me, it is a taste sensation not to be missed). Yet, with the mercury frequently dipping below freezing, a warm pomegranate beverage does sound enticing, which is why I opted to feature the “Eskimo Kiss” recipe from POM Wonderful (recipe below). It is a delightful spiced pomegranate-apple cider ...

Q: June - It seems like every recommended pumpkin pie recipe that is dairy-free is made with tofu. Do you have a good soy-free recipe?

A: Alisa - I received this question so many times during the holidays last year that I knew it was a must for me to be prepared with a good, reliable milk-free and soy-free recipe before Thanksgiving this year. So after a few rounds of pumpkin pie trials, I have a recipe for what my family thinks is one of the most delicious pumpkin pies they have ever had, dairy-free or not.

As an added bonus, this recipe uses everyday ingredients and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling ...