Multiple Cookbook Giveaway: A Recipe for Recipes!

Posted by on September 15, 2009 | 91 Comments

** Entries for the Giveaway are now closed! The winners will be posted shortly **

9 Cookbooks – Up to 9 Winners! – Do you ever find yourself hoarding cookbooks for years and years, in hopes that they may prove useful one day? Cookbooks, foodie magazines, if it is recipe related, then I confess to an addiction. The fact that I also review cookbooks really doesn’t help.

It is rare that I ever come across a cookbook that I really don’t like, but many just don’t fit my day to day style or dietary needs. So I am using our move as a wonderful excuse to clean things out and pass these unused, like-new cookbooks onto some people who can use them, which could include you!

These are cookbooks I have reviewed for Go Dairy Free (all are helpful for dairy-free living, some are also vegan, multiple food allergy-friendly, gluten-free, etc.), so I will link to my reviews for more information.

Because of the whole dairy-free cookbook theme thing, I am going to do something a little different on the giveaway this time around. Here is how it will work:

Share a dairy-free recipe that you enjoy in the comments for this post and you will be entered to win your book(s) of choice! As a bonus, I will compile the “winner” recipes and feature them on Go Dairy Free with credits to you (and link to your blog if applicable). I spend so much time experimenting and posting recipes myself, but I really want to know more about the wonderful foods that you all enjoy most!

Here are some general guidelines or un-guidelines:

  • This need not be a fancy recipe and you need not always be dairy-free yourself. But the recipe should be free from milk-based ingredients (vegan recipes are welcome, but eggs and meat are okay too).
  • It can be a recipe that is already shared on your blog or otherwise … as long as it is a recipe that represents you and the foods you enjoy.
  • Recipes for the fall or for the holiday season are encouraged (but not necessary), to keep them timely for everyone who would like to trial them!
  • Please, no copyright infringement, and give credit where credit is due.
  • Post the recipe in the comments section, and also note which cookbook(s) you would like to win. If you have your eye on multiple books, feel free to list them in order of preference.
  • You can enter up to 3 times, with 3 different recipes (make sure to list each recipe in a separate comment to get an entry for each one).

Now, onto the cookbook prizes …

multiplecookbookgiveaway2

More Great Good Dairy-Free Desserts Naturally: Sin-Sational Sumptuous Treats by Fran Costigan (my review)

Food Allergy Survival Guide: Surviving and Thriving With Food Allergies and Sensitivities by Vesanto Melina, MS, RD; Jo Stepaniak, MSEd; and Dina Aronson, MS, RD (my review)

Amazing Dairy-Free Desserts by Penny Wantuck Eisenberg (my review)

Gluten-Free 101: Easy, Basic Dishes Without Wheat by Carol Fenster (my review)

Authentic Chinese Cuisine: All Vegan Recipes for the Contemporary Kitchen by Bryanna Clark Grogan (my review)

Sophie-Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish by Emily Hendrix (my review)

Enemy of the Steak: Vegetarian Recipes to Win Friends and Influence Meat-Eaters by Nikki & David Goldbeck (my review)

The Allergy Self-Help Cookbook: Over 350 Natural Food Recipes Free of All Common Food Allergens by Marjorie Hurt Jones, R.N. (my review)

Nonna’s Italian Kitchen: Delicious Home-Style Vegan Cuisine by Bryanna Clark Grogan (my review)

Since I am giving away multiple books (up to 9 winners!), please do pass the word on to others who may find one of these cookbooks useful! You have until Wednesday, September 23rd to enter …Good luck!

 

Filed Under: Giveaways

Comments (91)

 

  1. Adrienne Gordon says:

    I’ve made the vegan lasagna at a party, now everyone requests it!

    http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html

  2. B. Maloy says:

    I would love all the books, but the chinese book really catches my eye! love to make chicken fingers with instant potatoes instead of flour, any kind of mrs. dash, coat and fry in olive oil. love it!

  3. susan varney says:

    love to have it mverno@roadrunner.com

  4. kristina says:

    http://pickytots.blogspot.com/2009/09/squish-your-squash-indian-style.html

    Simple Curried Spaghetti Squash Bisque

    1 cup spaghetti squash
    2 tbsp water (add more or less depending on desired consistency)
    ½-1 tsp yellow curry (depends on your taste!)
    1/4 teaspoon coarse sea salt or kosher salt
    Blend first 3 ingredients (I used magic bullet), add seasonings

  5. kristina says:

    http://pickytots.blogspot.com/2009/09/squish-your-squash-indian-style.html

    Indian Inspired Spaghetti squash and Pumpkin Fritters

    ½ small pumpkin (approximately ½ cup)
    ½ large spaghetti squash (approximately 1 cup)
    Salt and pepper to taste
    2 tbsp Indian seasoning, I used Kohinoor brand Sheek Kebab Special because that is what I had
    ¼ cup egg beaters or 1 egg
    ¼ cup whole wheat flour

    Mix all ingredients together. Form into patties and roll in breadcrumbs. Pan fry in tbsp of olive oil, flip after approximately 3-4 minutes on each side. Serve warm and crispy!

  6. Kay says:

    entry #1
    Banana Mousse
    To make a Banana mousse for two, you need:

    * 1/2 to 2/3 a block of tofu
    * soy milk (amount needed varies)
    * 1 banana
    * 1 teaspoon vanilla essence
    * 1/2 teaspoon Almond essence
    * 4 or more teaspoons sugar (depends how much you like)

    Chuck everything in a blender (I used the magic bullet, since you can use a single person sized cup to blend in), starting of with 1/4 cup soy milk. Blend untill smooth. At the beginning, I had to stop every 10 seconds or so and give it a shake to get the blades going again. You may also have to use a spoon to remove unblended stuff from the sides. Keep adding soymilk, a little bit at a time, untill at the consistancy you like. (I used about 2/5 cup soymilk in the end). Place in a dish and refridgerate for about 1-2 hours. It doesn’t need refridgerating, it just makes it a little thicker.

    I decorated mine with grated (vegan) chocolate, and chocolate chips. Yum!

    http://teenagedvegan.wordpress.com/2009/07/20/mousse-meese/

  7. Kay says:

    entry #2
    I forgot to put in my 1st entry, my first preference is ‘enemy of the steak’, followed by nonna’s Italian kitchen

    Strawberry pink pancakes. I love these because they’re pink!
    For one person, you need:

    * 35g flour (I use half self raising and half wholemeal)
    * half a teaspoon egg replacer (I use Orgran)
    * 150ml ‘milk’ (if the mixture seems too thick, add a bit more, if it seems too runny, add a little more flour)
    * 3 teaspoons sugar
    For the sauce:
    * about 80g strawberries for the sauce
    * 1 dessertspoon golden syrup for the sauce

    Place all the pancake ingredients in a blender and blend till everythings all…blended. Then cook as you would normal pancakes.

    For the sauce, place the strawberries and syrup in the (rinsed out) blender and blend till smooth.

    http://teenagedvegan.wordpress.com/2009/07/12/pancakes-they-aint-just-for-shrove-tuesday/

  8. Kay says:

    entry #3
    my first preference is ‘enemy of the steak’, followed by nonna’s Italian kitchen
    Tomato oats. It’s really yummy with some grated dairy free cheese stired in at the end. (I like blue style sheese)
    You Need for one large serving:

    * 30g rolled oats (I think it works best with these as you get a thicker result, but you can use other grains, like barley, rye ect)
    * 1/3 tin of chopped tomatoes
    * A tablespoon squeeze of tomatoe puree (paste)
    * 1 small onion or half a large one
    * garlic to taste
    * spices to taste
    * You can also add optional things like mushrooms, peppers ect.

    In a small saucepan, fry the onion and garlic (I use fry-lite for this), then add the chopped tomatoes and tomato puree. At this point, I usually empty the left of the tinned tomatoes in a bowl and 1/5 fill the tin with water, swish it around and add it to the pan.

    Bring to the boil, stirring, then turn down to a simmer. Add extra vegetables at this point. If the mixture becomes too thick, add some water and wait untill it’s at the desired consistancy. I have to do this a lot while I wait for other bits to finish cooking. After about 10 minutes, it’s done! But it can be left simmering for as long as the rest of the meal takes to cook.

    Remember to stir often when it’s simmering, if you have pans like mine, it burns if you aren’t by it’s side every 2 minutes :S

    http://teenagedvegan.wordpress.com/2009/06/28/oh-oats-why-did-you-let-me-down/

  9. Susan Ladd says:

    This is great giveaway and I love the site!!!!!

  10. Susan Ladd says:

    some great receipts in these books and I could use them!!!!!

  11. Susan Ladd says:

    I need help in cooking and think this will help a lot!!!!!

  12. Theresa Shafer says:

    1. Gluten-free 101

    One cool way to cook up Butternut squash. Called:

    Learn to Cook: Roasted Butternut Squash

    http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2613

  13. Theresa Shafer says:

    Gluten – free 101

    The Whole food site has a whole section for dairy-free.
    http://www.wholefoodsmarket.com/recipes/search-results.php?specialDietTypeId=2

    But a great sounding recipe is:
    Brown Rice Pilaf with Shrimp & Wilted Radicchio
    http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2588

  14. Theresa Shafer says:

    Gluten-free 101
    Fresh salsa can be used on all sorts of foods to give it a push toward a big oh-yummy sigh.

  15. Theresa Shafer says:

    http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2585

    Here is the site addie for fresh salsa from Whole foods.

  16. Mary Richerson says:

    My newest favorite food is OATMEAL.
    This is my favorite way to make it:

    Bring to a boil:
    1/2 cup water
    1/2 cup soymilk
    cinnamon

    Add:
    1/2 oats

    After it is almost finished add
    1/2 banana in large chunks
    spoonful of flax seed
    spoonful of splenda

    It is amazing!! The chunks of warmed banana in some bites and just cinnamon in the others.. mmmmm

    [ I’ll go for any of the dairy-free books or Steak’s Enemy]

  17. Mary Richerson says:

    My favorite dinner is grilled Vegetables.

    2 squash
    2 zucchini
    2 eggplant
    1 onion

    slice and cover with:
    olive oil
    seas salt
    pepper
    italian seasoning

    Grill until grill marks can be seen.

    EAT!

    🙂

    [ I’ll go for any of the dairy-free books or Steak’s Enemy]

  18. Angela K says:

    Granola recipe:

    6 cups rolled oats
    2 cups puffed millet
    1/2 cup sesame seeds
    1/2 cup pumpkin seeds
    1 teaspoon sea salt
    1-1/2 teaspoons cinnamon
    1/2 teaspoon ground ginger
    1/2 cup butter
    1/2 cup water
    1 teaspoon vanilla
    1/2 cup maple syrup
    1/8 cup honey

    Preheat oven to 350F. Mix oats, sesame and pumpkin seeds, salt, cinnamon, and ginger. In another bowl, mix butter, water, vanilla, maple syrup. Mix wet and dry ingredients together. Spread in 3 baking pans. Bake 30 minutes, turning several times during baking.

    I am interested in the following books: Food Allergy Survival, Allergy Self-Help, Sophie Safe Cooking, More Great Good Dairy-Free Desserts, Authentic Chinese Cuisine, Nonna’s Italian Kitchen.

  19. Angela K says:

    Babaganoush Recipe

    4 med/large eggplant
    1/4 cup olive oil
    2/3 cup tahini
    6 T lemon juice
    6 garlic cloves
    1 teaspoon sea salt

    Place eggplant halves, cut side down on a well-oiled baking sheet. Roast 45 minutes at 375F until eggplant is soft. Scoop pulp out and let drain. Transfer eggplant to blender. Add remaining ingredients and blend.

    I am interested in the following books: Food Allergy Survival, Allergy Self-Help, Sophie Safe Cooking, More Great Good Dairy-Free Desserts, Authentic Chinese Cuisine, Nonna’s Italian Kitchen.

  20. Angela K says:

    Baked Salmon with Apple Chutney:

    2 6oz salmon fillets
    2 teas olive oil
    1 teas curry powder
    salt, pepper

    Place salmon in a baking dish. Pour olive oil over each fillet and sprinkle curry, salt and pepper on. Bake at 450F for 20 minutes.

    8 teas olive oil
    1-1/3 cup chopped onions
    1-1/2 cup chopped apples
    1/2 cup chopped dates
    4 Tablespoons apple juice
    1 teaspoon curry powder
    2 Tablespoons white wine vinegar

    Saute onions in olive oil 10 minutes or until soft. Add apples, dates, juice and curry powder. Cook 5 minutes. Add vinegar and cook another 5 minutes.

    I am interested in the following books: Food Allergy Survival, Allergy Self-Help, Sophie Safe Cooking, More Great Good Dairy-Free Desserts, Authentic Chinese Cuisine, Nonna’s Italian Kitchen.

  21. Angela K says:

    Sorry, in my first granola recipe, you can use olive oil to substitute for the butter to make it dairy-free.

  22. divrchk says:

    Sweet & Sour Meatballs

    1 pound of hamburger
    1 jar of chili sauce
    1 jar of grape jelly

    Put chili sauce and grape jelly in a pan on low to medium heat. Form the hamburger into meatball shapes and add to pan. Cover and cook for about 30 minutes or until meatballs are cooked thoroughly. Serve over white rice.

  23. Ricki says:

    So many great recipes! Just got my blog back–will go through and find a fave so I can enter!

  24. Ricki says:

    As you know, everything on my blog is dairy free and egg free, so it was tough choice! I just went with some favorites. The first up are these Chocolate Peanut Butter Fudgies (the applesauce version). Yummmmm.

  25. Ricki says:

    My second entry would have to be this Chocolate Pecan Pie! Great for upcoming holidays. . . 🙂

  26. Ricki says:

    Third entry would just HAVE to be these Spiked Sweet Potato Truffles or Truffle Cups–great for dessert after that holiday feast! 🙂

  27. Cathy says:

    I grew upe eating chicken wings at home. I love this recipe.
    http://mykitchenjourney.blogspot.com/2009/07/sesame-chicken-wings.html
    I’m interested in:

    Amazing Dairy Free Desserts
    Authentic Chinese Cuisine
    More Great Good Dairy free Desserts

  28. Ed Nemmers says:

    Ham. sweet potatoes and maple syrup in a slow cooker is magnificent!

    “Authentic Chinese Cuisine”

  29. Jodie says:

    This macaroni salad is delicious:

    http://allrecipes.com/Recipe/Amish-Macaroni-Salad/Detail.aspx

    My first pick of the cookbooks would be Enemy of the Steak, but I also wouldn’t mind having either of the dessert books.

  30. Jayna M says:

    I don’t remember where I originally got this – my version’s on a much-loved blue post-it. I really need to transfer it somewhere safer!

    Truffles – Dairy Free
    3 oz chocolate
    1 1/4 C powdered sugar
    1/3 C margarine
    3 egg yolks
    1 tsp vanilla OR 2 tbsp alcohol (usually brandy, although I’ve used whiskey before and enjoyed the result)

    melt chocolate (a double boiler is best, microwave in a pinch)
    cream together sugar and margarine
    add egg yolks, vanilla/alcohol and chocolate, mix until smooth & consistent.
    chill – allow 2-3 hours or be prepared for a gooey mess.
    roll into balls, then you can either melt more chocolate and dip them, or roll them in cocoa powder. I like to roll them in a cocoa powder/cinnamon mixture. It can be helpful to chill the freshly rolled balls again, but not entirely necessary.

    I’d love either of the dairy free dessert cookbooks, or the Authentic Chinese Cuisine.

  31. susan smoaks says:

    the Grilled Chicken Salad with Seasonal Fruit is really good

    http://allrecipes.com/Recipe/Grilled-Chicken-Salad-with-Seasonal-Fruit/Detail.aspx

  32. Helen says:

    My favorite dairy free recipe is the Turkey Soup from Saveur Magazine
    Makes 10 cups.

    1 turkey carcass, broken in pieces (optional)
    11 1/2 cups cold water
    2 1/2 cups leftover turkey stuffing
    2 cups turkey gravy
    3 carrots, peeled and thickly sliced
    3 ribs celery with leaves, sliced
    1 onion, chopped
    1/2 cup chopped fresh parsley
    1 bay leaf
    2 tsp. dried thyme, crumbled
    salt to taste.

    Put all the ingredients with 10 cups of water into a large soup pot over medium head, bring to boil, and then reduce heat to simmer. Stir to break up all the clumps of stuffing and mix well. Let the soup simmer for about 1 1/2 hours. Add the remaining 1 1/2 cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavor if necessary. Serve hot.

  33. Pam says:

    Green Smoothies

    1 cup each of water and almond milk
    2 packets of stevia
    2-3 handfuls of spinach
    1 scoop of choc. superfood powder
    1 frozen banana
    some frozen blueberries
    and some ice

    Blend away and enjoy!

  34. Gianna says:

    Gianna’s Pasta with Arugula

    This recipe tastes the best when everything is fresh from the garden.

    Ingredients:
    1 lb Mini Penne pasta (or your favorite)
    6 Roma tomatoes diced
    1 1/2 cups of fresh arugula
    Half a white onion diced
    Salt and pepper to taste
    6 basil leaves sliced thinly
    2 melrose or cubanella peppers seeded and sliced
    1/3 cup extra virgin olive oil

    Directions:
    In a large pot of boiling water, cook penne until al dente. Drain pasta and put into a large glass or ceramic serving dish. Mix together all ingredients with pasta and serve. Yield: serves 6

    Tastes great warm or cold.

  35. yummyfoodies says:

    here’s my best try:

    chicken breast roll with red pesto:
    * 2 chicken breast with skin on
    * 0.5 cups sun dried tomatoes
    * 0.5 cups walnuts
    * 6 garlic cloves
    * 0.25 cups olive oil
    * salt and pepper
    * chili flakes to taste
    In a food processor, process the sun dried tomatoes, garlic cloves and walnuts. While processing drizzle the olive oil, and keep processing until you get a relatively smooth paste. If you don’t own a food processor, you can chop everything with a knife or with a pestle and mortar.
    With a sharp knife, open up the chicken breast, to get a thinner and bigger surface. Make sure the meat stays in one piece. When finished flattening the breast, make some diagonal cuts on the side with no skin. Season the meat with salt, pepper and chilli.
    When finished, rub some of the paste inside the cuts, also make sure you rub some of it under the skin. Roll the breast into a tight roll and tie it with thread, or secure it with tooth picks. Repeat the whole thing with the other breast. Put the breasts in a bowl, cover it and leave in the fridge over night.
    Heat the oven to medium high heat. Put the chicken breasts in a cooking bag or wrap them in an aluminium foil. Bake them in the oven for 40 minutes. Those are great in a sandwich.

  36. yummyfoodies says:

    here’s my second try- and i dont really care about which one- since i would love to get either one- im a cookbood junky!!!!

    Tahini eggplant:

    * 0.5 cups Tahini (sesame paste)
    * juice from half a lemon
    * 2 garlic cloves
    * 1 eggplant
    * 1 cups fresh parsley or coriander
    * salt and pepper
    * olive oil

    Turn the oven to a high heat. When hot enough, put in the eggplant and let them toast for an hour or until soft. Meanwhile make the tahini. Finely chop in a food processor herbs with garlic. Mix in a bowl en equal amount of tahini and water. Add the lemon juice, chopped parsley and garlic and salt with pepper. Taste the tahini and add seasoning if needed. You can serve the tahini as it is, garnishing with olive oil, chili and parsley.
    When the eggplants are cool, empty it with a spoon and finely chop it. Mix it with the tahini. To serve it as a spread or a salad, garnish with olive oil, parsley and chili.The other way to serve this dish, requires a few eggplants. while hot, cut the eggplants lengthwise and open it a bit with your fingers. Drizzle the tahini into the opening, add some olive oil and sesame seeds. Serve hot!

  37. yummyfoodies says:

    last try 🙂
    chili chicken wings with wheat:
    * 2 kilograms clean and dry chicken wings
    * 0.5 cups soy sauce
    * 0.5 cups sweet chilli sauce
    * 2 cups wheat
    * 500 grams crushed tomatoes
    * 1 grams onion
    * 0.5 cups parsley
    * olive oil
    * salt and pepper
    In a big bowl mix soy and sweet chilli sauce. Add the chicken wings and rub them with the sauce. Leave them to marinade in the fridge for night or outside for a few hours. Rinse the wheat, drain it and leave it to soak in cold water, also for a few hours.

    Turn on the oven to medium heat. Oil the baking dish with the olive oil. Chop the parsley and the onion and mix it with the crushed tomatoes. Drain the wheat and mix it with the tomatoes also. Season with a little salt and pepper. Spread the wheat in the oiled backing dish and top it with the marinaded chicken wings. Add half of the marinade. Cover with thin foil and put in the oven for an hour.
    After an hour uncover the dish, shake it a bit and put it back in the oven for another hour. In the middle of the second hour, turn the wings over so they’ll get colour from both sides. Garnish with fresh chopped parsley. Serve hot.

  38. […] finally, a first for me:  I won a blog contest!  Alisa over at One Frugal Foodie hosted a contest to get rid of some cookbooks she didn’t need, and I won a copy of Nonna’s Italian […]

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