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 ...

One of our sweetest reviewers, Nicole of Another One Bites the Crust, dove into the cookie recipes from the new cookbook Sweet Utopia: Simply Stunning Vegan Desserts. I think her words say it all:

"I sat in awe staring at each page, contemplating which recipes to bake today.  I flipped over to the cookie section and I was struck by two side-by-side cookie recipes, Chocolate Chippers and Fudgy Chip Cookies ... The Chocolate Chippers, in particular, reminded me of the cookies my grandma used to make when I was younger.  Soft, chewy, and very sweet ... The Fudgy Chip Cookies live up to their name! These chocolate-packed treats are indeed fudgy and incredibly rich.  They are the perfect cookie to dip into your favorite non-dairy milk."

You can read Nicole's full review of Sweet Utopia in our book reviews, but just in case you need more than words. how about a recipe for those Fudgy Chip Cookies to try out for yourself! ...