Multiple Cookbook Giveaway: A Recipe for Recipes!
Posted by alisa 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 …
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)
I loved the dairy free and eggless cake I made from Guideposts magazine! http://www.dinneratchristinas.com/2009/08/dairy-free-eggless-depression-cake.html
Fun giveaway Alisa!
Well, I’m going to triple my chances to win here. My first favorite dairy-free recipe is the Quinoa Salad with Black Beans and Mango from veganomicon (found here: http://www.recipezaar.com/Quinoa-Salad-With-Black-Beans-and-Mango-319562 )
I’m most interested in Enemy of the Steak. I just love the title! But any of the cookbooks look great
Another favorite is the vegan lasagna found here: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html
I have enticed many a meat-eater with this lasagna! It is so delicious and easy.
I am not sure if it counts as a recipe, but here goes:
Banana-Date Smoothie
1 frozen banana (chopped)
2 medjool dates (remove pit!)
1 cup unsweetened almond milk
Blend. Enjoy.
And last, but not least, another recipe from fatfreevegan: http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html tofu quiche! also delicious and super easy.
My FAVORITE way to eat sweet potatoes!
Smoky Lime Sweet Potatoes and Cilantro Chimichurri
1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons dairy-free margarine (optional)
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish
Directions
In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
To serve, divide potatoes among 4 plates and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.
Recipe originally from Food Network.
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Bourbon Balls… a KY Derby favorite.
Ingredients
1 Cup Vanilla wafer crumbs
1 Cup Finely chopped pecans
1 cup confectioner’s sugar
2 tablespoons unsweetened cocoa
2 tablespoons (or to taste) bourbon
1 1/2 tablespoons light corn syrup
Directions
Toast the nuts in oven prior to chopping. Combine the vanilla wafer crumbs, chopped pecans, confectioners’ sugar, and the cocoa. Combine the bourbon and corn syrup and stir into the dry mixture.
When thoroughly blended, form into balls 1 tablespoon at a time (If they seem a little too wet, you might try refrigerating the dough for a little bit, and if that doesn’t work, try adding a little extra vanilla wafer crumbs). Repeat until all the dough is used. To finish, either roll in additional powdered sugar (I found rolling twice is best to make sure they are fully coated), or melt some semisweet chocolate over a double boiler and dip them in chocolate, letting them sit on waxed paper until they set up.
Third and final recipe… an Indian vindaloo recipe.
Ingredients
2 1/2 lbs. boneless pork, beef, or lamb cut into 2″x 2″x 1″ pieces
6 T. vinegar
2 large onions
2 T. chopped fresh ginger
6 cloves garlic, chopped
1 C. chopped fresh coriander
4 dry hot peppers
1 T. whole cumin seeds
2-inch cinnamon stick, coarsely crushed
6 T. oil
1 T. ground turmeric
1 t. ground black pepper
3 hot green peppers
Salt to taste
1 t. sugar
1/2 t. ground cloves
2 C. water
Directions
1. Marinate the meat in 2 T. of vinegar for 4 hours in a refrigerator
2. Blend the onions, garlic, coriander, hot peppers, cumin, and cinnamon with the remaining vinegar to make a paste. You may have to add a tablespoon or two of water to facilitate blending.
3. When ready to cook, heat the oil in a 6-quart saucepan on high heat. Add the puree, and reduce heat to medium high. Fry briskly for a couple of minutes.
4. Add the turmeric, ground black pepper, meat, and the marinade. Fry well for 10 minutes, taking care not to burn the meat. Stir briskly, constantly.
5. Add the green peppers, salt, sugar, cloves, and 2 C. of water. Stir, cover, reduce heat to medium, and cook for about 45 minutes, until the gravy thickens and the meat is completely tender.
6. Serve hot.
Not sure of the original source.
Here is my blog post for a watermelon sorbet – we’re hitting the last weeks of summer here in Texas, so make it soon before it gets too cold!
http://adventuresinwaco.blogspot.com/2008/07/watermelon-sorbet.html
In terms of the cookbooks, I would LOVE to win the Food Allergy survival guide. I’ve been spending ridiculous amounts of time online trying to figure out what I can and can’t eat after being diagnosed with a shellfish allergy – it is in WAY more things than you can believe! If that one’s already taken, I would love the Chinese Cuisine cookbook, because that has so far been the cuisine I’m having the most trouble figuring out with no shellfish.
Here’s another one of my favorite recipes – this is a soup one for a little bit cooler days:
http://adventuresinwaco.blogspot.com/2009/04/caldo-verde.html
Again, I’m going for the Food Allergy Survival Guide book.
I’m interested in either of the dessert cookbooks!
http://cookingwiththelambs.blogspot.com/2008/11/cooked-oatmeal-scones.html
Interested in the dessert cookbooks!
http://cookingwiththelambs.blogspot.com/2008/10/ginger-glazed-salmon.html
Interested in the dessert cookbooks… and oh, I just got “Go Dairy Free” from Amazon last week and I’m drooling over some of the recipes – thanks!
http://cookingwiththelambs.blogspot.com/2008/10/cuban-black-beans.html
My quickest and easiest recipe is for chicken nuggets for my kids. Just cut the chicken into pieces, coat with egg and then with Lays potato chips and toss on the grill. It’s quick, easy and also gluten-free, dairy-free and soy-free.
Oooh, fun!
Creamy Greens
2 Tbs Earth Balance
1 large onion, diced
1 large bunch chard or kale, washed and cut into 1/2-inch wide ribbons, stems chopped
1/2 cup non-dairy creamer or milk
1/2 cup vegan parmesan (I used the sesame parmesan from Uncheese Cookbook)
salt and pepper
Melt the butter in a large skillet over medium heat. Add onions and chopped stems, and saute on medium heat until translucent. Add greens to skillet and cook 8 minutes, stirring occasionally, until greens are wilted. Turn heat to lowest setting and add creamer or milk. Stir for two to three minutes, the sauce will thicken slightly. Add vegan parmesan, and continue to cook until sauce is thickened to your liking. Add salt & pepper to taste, and serve.
Serves 4.
(blogged: http://veganhomemade.wordpress.com/2009/02/04/millennium-greens-two-ways/)
I would love either Authentic Chinese Cuisine, Nonna’s Italian Kitchen or More Great Good Dairy-Free Desserts.
Roasted Garlic, Butternut Squash and Carrot Soup with Caramelized Onions
1 medium butternut squash, seeded, peeled and diced into 1-inch cubes
3/4 lb (12 oz) baby carrots
8 cloves garlic, peeled
olive oil
1 large sweet onion, sliced thinly
3 cups vegetable broth
1/2 tsp curry powder
1/4 tsp coriander
1/4 tsp turmeric
dash cayenne pepper
kosher salt
freshly ground black pepper
paprika
1. Preheat oven to 400F. Place squash, carrots and garlic on a roasting pan covered with aluminum foil. Drizzle on a few Tbs olive oil and stir to coat. Cook for 25 minutes, stirring once after 15 minutes. Let cool.
2. Meanwhile, heat 1 Tbs olive in a large pot. Add sliced onion and turn heat to low. Cook onions, stirring frequently, until soft and caramelized, 30 minutes or more. Remove onions from the pot.
3. Transfer half the roasted vegetables to a blender, add half of the broth and puree. Pour into the pot used to cook the onions. Put the other half of the vegetables and broth in the blender and add most of the caramelized onions, reserving a few for garnish. Puree and pour into the pot.
4. Add the seasonings (curry powder through cayenne pepper), stir, and heat soup until warmed through. Add salt and pepper to taste.
5. Garnish each bowl with caramelized onions, paprika and more black pepper.
Makes 5-6 servings as a side.
(blogged: http://veganhomemade.wordpress.com/2008/09/29/first-fall-flavors-soup/)
Same picks as above: Authentic Chinese Cuisine, Nonna’s Italian Kitchen or More Great Good Dairy-Free Desserts.
Vegan Scones
1 3/4 c all purpose flour
3 Tbs sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 c Earth Balance, cold
6-8 Tbs soy creamer
coarse sugar
1/2 c add-ins (butterscotch or chocolate chips, fruit, etc.)
1. Preheat oven to 400 F.
2. Mix flour, sugar, baking powder and salt in a large mixing bowl. Cut in the Earth Balance using a pastry cutter until there are no large pieces of margarine and the mixture resembles fine crumbs. Stir in 6 Tbs creamer, just until the flour mixture is moistened. If there is still unincorporated flour, add creamer by the tablespoonful, just until mixture comes together. Gently fold in any additional ingredients.
3. Turn the dough out onto a lightly floured surface and roll in the flour to coat. Knead gently 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Cut into 8 wedges with a knife dipped in flour, and do not separate wedges. Brush the top with additional soy creamer, and sprinkle with coarse sugar.
4. Bake 15-18 minutes, until the scones are turning golden and the tops don’t give in to the touch. Immediately remove from the cookie sheet to a cooling rack, using a knife to separate the scones if needed. Serve warm.
Makes 8 scones.
(blogged: http://veganhomemade.wordpress.com/2009/04/22/care-packages-laptop-lunches-works-in-progress/)
Again, same picks: Authentic Chinese Cuisine, Nonna’s Italian Kitchen or More Great Good Dairy-Free Desserts. Thanks for the great giveaway!
I have lots of good non-dairy recipes, but my favorite is channa masala. At this point I play it by ear, but it’s just onions, garlic, a 20 oz can of tomatoes, some garam masala, a couple cardamom pods, fresh cilantro, some tumeric and 2 cans of rinsed & drained garbanzos. Very tasty, healthy & filling.
I love these Pumpkin Sloppy Joe’s. Easy and amazing way to get in some healthy vegetables.
Ingredients:
* 1 pound ground beef
* 1/2 cup chopped onion
* 1 garlic clove, minced
* 1 cup canned pumpkin
* 1 can (8 ounces) tomato sauce
* 2 tablespoons brown sugar
* 2 tablespoons prepared mustard
* 2 teaspoons chili powder
* 1/2 teaspoon salt
* 8 hamburger buns, split
* American soy cheese slices
Directions:
In a large skillet or saucepan, brown ground beef. Drain fat. Add onion and garlic; cook until tender. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, if desired, cut soy cheese slices into shapes (triangles, half-circles, etc.) to make pumpkin faces. Spoon meat mixture onto buns; top with cheese shapes. Broil just until cheese melts. Serve immediately with bun top off to side. Yield: 8 servings.
I’m going for The Allergy Self-Help Cookbook or anything Dairy-Free
It’s not my recipe, but it’s a family favorite:
http://nowheymama.blogspot.com/2009/09/soup.html
Does this prize come with a free bookcase?
My favorite fast dessert:
Tofu apple-pie pudding
1/4 block silken tofu
1/2 c applesauce
cinnamon, nutmeg, and sugar to taste.
Blend all until nice and creamy. Serve cold.
I’d love any of the dairy free cookbooks, but Nonna’s Italian would be great.
Another quickie for dinner
1/2 c black beans
1/2 c mashed sweet potato, butternut or acorn squash
1/2 c frozen spinach
1 c mixed bell peppers, strips or chopped
salsa to taste (I use a lot!)
cumin, cayenne, salt, pepper
My first favorite recipe is Kath’s Baked Banana Oatmeal http://www.katheats.com/favorite-foods/baked-banana-oatmeal/
Second is Eating Bender’s Baked Oat Bars http://eatingbender.com/recipes/banana-oat-bars/
And finally is this recipe for Vegan Carrot Cake http://www.simple-vegetarian-recipes.com/desserts-low-fat-vegan-carrot-cake.html
I’m interested in the following cookbooks in this order:
1. Enemy of the Steak: Vegetarian Recipes to Win Friends and Influence Meat-Eaters
2. Nonna’s Italian Kitchen: Delicious Home-Style Vegan Cuisine
3. Authentic Chinese Cuisine: All Vegan Recipes for the Contemporary Kitchen
4. More Great Good Dairy-Free Desserts Naturally: Sin-Sational Sumptuous Treats
Great giveaway!
This is a simple one for the whole family!
http://pickytots.blogspot.com/2009/06/meat-and-veggies-on-stick-please.html
“Samurai” Meatballs
1/2 package frozen chopped spinach, cooked on stovetop or steamed then pureed
1/2 package lean ground turkey (approximately 3/4 pound)
1 tablespoon egg free mayo
1/3 cup whole wheat panko crumbs
sea salt, garlic powder and onion powder to taste
Preheat oven to 350 degrees. When mixed together, roll into balls and place on a greased cookie sheet ( I also used mini muffin pan) Bake for 30 minutes.
Entry 1
All my recipes are vegan, dairy, soy, and gluten free. Period. Most of them are raw, too. I’ve got most all the bases covered.
Any of the bottom 3 books you have pictured in the bottom row on the photos
Raw zucchini pasta noodles with a homemade Thai inspired peanut sauce.
http://loveveggiesandyoga.blogspot.com/2009/09/thai-peanut-zucchini-noodles.html
Entry 2
All my recipes are vegan, dairy, soy, and gluten free. Period. Most of them are raw, too. I’ve got most all the bases covered.
Any of the bottom 3 books you have pictured in the bottom row on the photos
Raw Vegan Brownies…simply superb if I un-humbly say so
http://loveveggiesandyoga.blogspot.com/2009/08/take-two-with-chia-seeds.html
Entry 3
All my recipes are vegan, dairy, soy, and gluten free. Period. Most of them are raw, too. I’ve got most all the bases covered.
Any of the bottom 3 books you have pictured in the bottom row on the photos
Raw Vegan Chocolate-Coconut-Chia Seed Dessert Treats
http://loveveggiesandyoga.blogspot.com/2009/09/almost-raw-vegan-chocolate-coconut-chia.html
One of my favorite dairy-free recipes is my low-fat coconut milk that I came up with before I even knew about the new turtle mountain coconut milk. It is the closest thing to milk I have found!Here’s the recipe on my blog. http://foodintolerancescook.blogspot.com/2009/08/homemade-low-fat-coconut-milk.html
I would like the 1) food allergy survival guide,2) sophie safe cooking, and the 3) gluten-free 101 guide (in this order)
Another favorite is my Summer Mango Sorbet!
http://foodintolerancescook.blogspot.com/2009/07/recipesreviews-for-those-with-food_24.html
I would like the 1) food allergy survival guide,2) sophie safe cooking, and the 3) gluten-free 101 guide (in this order)
This recipe (FOR Rice Krispie Treats!) is like the others dairy free, sugar free, and gluten free and vegan and it tastes great! See it here!
http://foodintolerancescook.blogspot.com/2009/08/gf-df-and-sugar-free-rice-krispie.html
I would like the 1) food allergy survival guide,2) sophie safe cooking, and the 3) gluten-free 101 guide (in this order)
What a great give away! I’d love to share a recipe for vegan cauliflower soup. It is made with a very hot pepper, but that is optional. Since it is a soup, it is a great dish for the colder days: http://seitanismymotor.wordpress.com/2009/09/14/naj/
I would love to win Fran Costigans book, I have heard so many good things about it.
I love this. You get a clean closet and lots of people get free things- a win-win.
Pumpkin and Apple Muffins are a favorite seasonal dairy-free recipe from my website:
http://www.foodallergyassistant.com/buildpage.php?cpage=recipes#PumpkinandAppleMuffins
This will make your whole house smell like fall!
By the way, if you don’t have pumpkin pie spice on your spice shelf, mix up 1 1/2 teaspoons cinnamon with 1/2 teaspoon nutmeg with 1/2 teaspoon ginger and 1/4 teaspoon ground cloves. Use all as the substitute for the pumpkin pie spice called for in the recipe.
Super Easy Dairy and Gluten Free Peanut Butter Cookies
1 cup creamy peanut butter
1 cup brown sugar, packed tight
1 eggs
mix until forms sticky dough, roll dough into inch or inch and half size balls, place on cookie sheet. bake @ 350 for 8-10 minutes. makes a small but delish batch of cookies.
Soffie Safe Cooking or Allergy Safe Cookbook would be greatly appreciated
ENJOY!!!
I’d like Amazing Dairy-Free Desserts, please!
My recipe entry #1:
VeggieGirl’s Pumpkin-Banana-Trail Mix Muffins
http://veggiegirlvegan.blogspot.com/2009/08/just-in-time.html
My recipe entry #2:
VeggieGirl’s Pumpkin-Caramel-Carob Loaf
http://veggiegirlvegan.blogspot.com/2008/12/tantalizing-twist-on-treat-and-teaser.html
My recipe entry #3:
VeggieGirl’s Raisin-Pear Spread Blondies
http://veggiegirlvegan.blogspot.com/2009/04/let-battle-begin.html
Dairy Free Biscuit Mix
Ingredients
* 4 cup(s) flour
* 1 teaspoon(s) salt
* 1/2 cup(s) vegetable oil
* 1/2 cup(s) solait
* 3 tablespoon(s) baking powder
Directions
* Mix flour, solait, salt and baking powder together in blender or food processor.
* Mix well, then blend in the oil.
* Empty into covered container, and store in fridge until needed.
From: http://www.mangerati.com/dairy-free-biscuit-mix
Pasta with Sun-dried Tomatoes and Rucula
some Pasta (egg-free)
some sun-dried tomatoes, cut into small pieces
some rucula, also cut into pieces
some olive oil</li
Cook pasta, mix with the remaining ingredients.
I’d like:
Nonna’s Italian Kitchen
Authentic Chinese Cuisine
I love soba noodles with onions and umeboshi plum sauce. This can be vegan, or you can add meat. Link: http://www.thesaladgirl.com/2009/05/29/delicious-soba-with-onions-umeboshi-macrobiotic/
Yes, it’s my recipe, hehe
I usually like what I make!
I also love these oat bran mini scones – http://www.thesaladgirl.com/2009/02/15/oat-bran-mini-scones-macrobiotic/
(They’re even macrobiotic.)
In my other comment I forgot to list my cookbook preference -
1. Chinese
2. Sophie-safe
3. Enemy of the Steak
And this one too – Japanese frittata: http://www.thesaladgirl.com/2009/04/07/okonomiyaki-japanese-frittata/
It’s not vegan; it has eggs. Delicious.
1. Chinese
2. Sophie-safe
3. Enemy of the Steak
Monkey Munch-Puppy Chow
• 9 cups Chex cereal (any kind)
• 1 cup semi-sweet chocolate chips, melted (6oz.) Enjoy Life-dairy, soy
• and gluten free
• 1/2 cup smooth peanut butter, melted
• 1/4 cup margarine, melted
• 1-2 teaspoon vanilla
• 1 1/2 cups powdered sugar
Directions
1. Measure cereal in large bowl.
2. Set aside.
3. Microwave chocolate chips, peanut butter and margarine for 1 minute on high.
4. Stir.
5. Cook for 30 seconds longer or until smooth.
6. Add vanilla.
7. Pour mixture over cereal, stirring until coated.
8. Pour mixture into large Ziploc bag and add powdered sugar.
9. Shake until well coated.
10. Spread on waxed paper to cool.
11. Store in Ziploc bags or large sealed bowl.
12. Recipe Note: It helps to add cereal mixture a little at a time if you only have small bags.
If you like you can added raisins,nuts or even minim marshmallows in with the powdered sugar.
You can find a variety of these “types” of recipes on a variety of different cooking web sites and in some cooking books.
The cook book I would like is Gluten Free 101
I love this one: http://elizabethedith.blogspot.com/2009/06/easy-avocado-cream-pasta.html
It is a cool way to use avacados and it tastes REALLY REALLY good!
I’m not much of a cookie person, but my boyfriend loves these:
http://elizabethedith.blogspot.com/2009/05/peanut-butter-chocolate-chip-cookies.html
Last recipe: Pumpkin Muffins. So good.
http://elizabethedith.blogspot.com/2009/05/best-pumpkin-muffins-in-whole-world.html
I love this contest idea! I am not vegan or lactose intolerant but I cook dairy-free somewhat frequently. Dairy is expensive!
One of my favorite non-dairy recipes that I made was Linguine with Peanut Sauce and Roasted Eggplant. I am a sucker for all things that involve peanut butter and so this sauce made my day! Even though the original recipe used milk, I used almond milk because I like the way it tastes better.
1 small onion, chopped
2 cloves garlic, chopped
1/4 tsp ginger
1/2 cup skippy all-natural peanut butter
1/2 cup almond milk
2 tbsp water
1/4 tsp thai red curry paste
2 tbsp hoisin sauce
1 tsp coriander
2 tbsp brown sugar
1 tbsp red wine vinegar
1 tbsp sriracha (or to taste)
1 lb lime cilantro noodles
4 small chinese eggplant
1. Preheat oven to 450. Slice the eggplant so that you have a series of coin-like pieces. Arrange on a baking sheet, spray with cooking spray, and sprinkle with salt. Bake for 20-30 minutes or until cooked.
2. Cook the pasta.
3. Place all of the other ingredients in a food processor and blend until smooth. Heat in a saucepan until bubbly. Reduce heat and simmer for about 5 minutes, stirring regularly.
4. Mix pasta, sauce, and eggplant and serve.
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