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. 

Jennifer ~ We made a choice on January 1, 2011 to become dairy-free. It was one of the very best decisions we have made, one that affects me and my family positively every single day of our lives.

I am writing this in hopes of helping other people who have suffered with this. I am not a doctor and would always advise to consult your health care practitioner. However, I can say that throughout my life, I have visited numerous doctors for chronic sinusitis and chronic bronchitis, yet no doctor advised that dairy could be the cause of my extreme and recurring symptoms. The only treatment that has been working for me is a dairy elimination diet.

Before I go any further, I want you to know that before going dairy-free we ate cheese and yogurt every day and my oldest child drank milk twice a day. Ice cream was a frequent “treat”. Dairy was a big part of our lives. If you told me that one day I would be dairy-free I would have looked at you cross-eyed and said “I could NEVER give up dairy.” We enjoyed dairy immensely, but it was making us sick.

Jon Robertson ~ This delicious and comforting recipe makes a satisfying meal on a chilly autumn evening. Made entirely from nonperishable pantry ingredients, the pasta is tossed with a creamy sage-infused sauce and then sprinkled with toasted walnuts. It’s good enough to make you forget this is “pantry cuisine.” 

This dish is also quick and easy to prepare, making it ideal on a busy weeknight or anytime you don’t feel like cooking. Accompany it with a salad or a cooked green vegetable and dinner is served.

For an even richer sauce, use unsweetened plain almond milk or coconut milk beverage in place of the water. You can also make it gluten-free very simply by using your favorite brand of gluten-free noodles. See the variation in the recipe below for a personal recommendation.

Q: Pam – My child is going trick-or-treating for the first time this year and she has a milk allergy. I know I will have to remove some of the candy from her bag, but are there any non-dairy candies she can eat?

A: Alisa – Halloween is a tricky (no pun intended) time of year for all food allergic little ones. Fortunately, there are many sweets that are considered "safe" for milk allergies and little vegan ones, plus time-tested ideas from special diet moms.

First, when it comes to miniature chocolates and candy bars, most have not yet reached the realm of dairy-free. Unless one of your neighbors was kind enough to stock one of the items from my recommended list, or is giving out full-size dark chocolate bars that are made without milk ingredients (still check to make sure they are appropriate for  the severity of the allergy at hand since chocolate is typically at high risk for cross-contamination with milk ingredients in processing), I would consider all of the chocolate items in your child’s Halloween loot off limits.