<p>50 Dairy-Free Recipes That Are Truly SO Delicious! SO Delightful 50 Dairy-Free Recipes That Are Truly SO Delicious! SO Delightful You’re gonna love this.™ Nestled within Oregon’s lush Willamette Valley, So Delicious Dairy Free has been bringing - ment, each other, our partners, and our community—with unwavering respect. That’s why we oer an array of delicious dairy-free delights you can feel good about sipping, biting, pouring, scooping, licking, and chugging throughout your day. From our world-class allergen-testing program to the innovative work we do creating products made with only the highest quality ingredients, we’re committed to doing the right things for people and the planet. Many of our products are made with organic ingredients, and are - genated oils. This caring spirit is also demonstrated in our partnerships with farmers and suppliers. We spend time on the ground in countries like Sri Lanka, the Philippines, and Brazil, where our primary ingredients are grown. We want to understand the challenges and opportuni - ties faced by our suppliers, and we treat them with the dignity, respect, and integrity they deserve. We like to think of it as our personal recipe for success. We’ve built a culture within our company that takes sustainability very seriously. From using 100% recycled paperboard cartons for our frozen dessert bars and sandwiches, to reduc - ing our water consumption and restoring 10 million gallons of water annually to Oregon’s critically dewatered Middle Deschutes River, we’re using less energy, saving forests, and proactively working to minimize our CO2 footprint. SO Delicious, SO Delightful! We’re committed to being kinder and gentler to our planet, and we’re passionate about creating dairy-free options that are so pure and delicious you’ll want to enjoy them during every part of your day. While our beverages, creamers, cultured products, and they also work perfectly as dairy-free alternatives in all of your favorite recipes. Want to make the perfect dairy-free smoothie or creamy soup? “buttermilk” pancakes, or tzatziki sauce? So Delicious Dairy Free cultured products to the rescue! You can substitute our products 1-for-1 in any recipe that calls for dairy. Join us now, and explore just a few of the mouth-watering recipes you can make with our products. We think they’re SO delight - ful and deliciously satisfying, we had to share them with you. Once you experience So Delicious Dairy Free, it won’t be long before it takes over your morning cereal and coee, your mid- day smoothie, and your after-dinner treat. And when it comes to creating show-stopping breakfast dishes, soups, salad dressings, appetizers, entrées, baked goods, puddings, pies, and more, the possibilities are truly endless. Get ready to be delighted. You’re SO gonna love this! We would like to express our most heartfelt love and appreciation to all of our wonderful recipe contributors for sharing their culinary creativity and SO much dairy-free deliciousness: Claire Berman Candice Cliord Gail Davis Janet DeGras Jenny Engel and Heather Goldberg Marti Miller Hall Julie Hasson Kathy Hester Richa Hingle Kristin Homan Rika Huang and Donald Dexter Hannah Kaminsky Elizabeth Kaplan Noelle Kelly Lee Khatchadourian-Reese Ella Leché Leah Lizarondo Danielle Rouse Allison Rivers Samson Jackie Sobon Gretchen Tseng Amie Valpone Laura Wright And a huge thank you to our amazing book designer, Ella Leché of Lifeologia, whose amazing artistry helped bring together many of our favorite recipes so beautifully within the pages of this book. V GF SF VEGAN GLUTEN FREE SOY FREE Symbols throughout this book: Printed in the USA on elemental chlorine-free paper made with post-consumer recycled content. Dirty Chai Pancakes 2 Pumpkin Coee Cake Oatmeal 4 Slow-Cooker Pear Rose Cardamom Oatmeal 5 White Oat Bread Loaf 6 Fruit-Filled Pancakes 8 Lavender Overnight Oats 9 Cherry Amaretto Pancakes 12 Glazed Cinnamon Pecan Scones 13 Pomegranate and Lime Parfaits 14 Strawberry-Chocolate Chip Crêpes 16 Pumpkin Spice Pancakes 18 Sweet Corn and Apple Porridge 19 Blueberry Peach Chia Parfait 20 Sweet Cilantro Pasta Salad 24 White Pizza with Mushrooms, Sun-dried Tomatoes & Broccoli 26 Curried Chickpea Fries 28 Farm Stand Corn Chowder 30 Lemon Coconut Eggplant Fries 31 Bombay to Bangkok Vegetable Curry 32 Kale and Tempeh Tikka Masala 34 Baked Macaroni and Cheese 36 Coconut Pad Thai 38 Festive Coconut Wild Rice 39 Carrot-Orange Ginger Soup 40 Spicy Tomato Alfredo Pasta 42 Orange Gingerbread Pasta 43 “Sausage” Mushroom Strogano 44 Rosemary Vegetable Pot Pie 46 Summer Vegetable Quiche 48 Shepherd’s Pie 50 Sweet Potato Turnovers 51 Mini Pomegranate Cupcakes 52 Strawberry Shortcake Push-Pops 54 Coconut Vanilla Donuts 56 Triple Chocolate Pudding 58 Pumpkin Pie 59 Rose Water Panna Cotta 60 Marzipan Tea Cake 62 Chai Latte Rice Pudding 64 Chocolate Mousse Cups 65 Spiced Carrot Cake 68 Orange-Infused Pumpkin Cheesecake 72 Mocha Frappe 74 Creamy Fig Smoothie 76 Cranberry Coconut Smoothie 77 Piña Colada Shake 78 Persimmon Ginger Smoothie 79 Lunch & Dinner Desserts Smoothies & Drinks Breakfast For the Compote: 1 cup fresh or frozen cranberries cup water ¼ cup maple syrup 2 teaspoons vanilla extract For the Pancakes: 1 cups So Delicious® Dairy Free Unsweetened Coconut Milk 2 teaspoons apple cider vinegar 2 teaspoons baking powder Dirty Chai Pancakes with Cranberry and Vanilla Compote 1 teaspoon baking soda 1 teaspoon coee extract 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground nutmeg Pinch of ground cloves 2 tablespoons maple syrup 1 tablespoon melted coconut oil + extra for cooking pancakes 1 teaspoon vanilla extract 1. Make the compote: place the cranberries, water and maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Add water as needed to keep the sauce moist. Mash the cranberries up here and there with the back of a wooden spoon to get a saucy consistency. Once you have a slightly wet, jammy texture, add the vanilla extract. Stir the compote one more time and remove from heat. Set aside. 2. Combine the milk and apple cider vinegar in a liquid measuring cup. Stir lightly and set aside to curdle for at least 5 minutes. - fee, cinnamon, ground ginger, cardamom, nutmeg and cloves. Stir to combine. Add the curdled non-dairy milk, maple syrup, coconut oil and vanilla extract. Stir gently to com - bine, taking care not to over mix. 4. Heat a large nonstick skillet over medium heat. Brush the pan with melted coconut oil. Drop cup measures of the pancake batter into the pop on the surface and the edges appear dry and lightly browned. Flip the pancakes over and cook for another minute. Remove pancakes and keep warm. Repeat with remaining batter. 5. Serve pancakes with cranberry compote spooned over the top and extra maple syrup, if you like. by Laura Wright | The First Mess | therstmess.com Ingredients: Directions: V SF 2 | SO Del ightful Breakfast Oatmeal: 1¾ cup So Delicious® Dairy Free Vanilla Almond Plus Almond Milk ½ cup pumpkin (canned or fresh) ½ teaspoon cinnamon Coee Cake Topping: 3 tablespoons brown sugar (or other sweetener of choice) 3 tablespoons pecans or walnuts, chopped ½ teaspoon cinnamon 4 | SO Del ightful Ingredients: 1. Mix toppings in a small container and cover until the morning. 2. Spray your crockpot with some oil to help with clean up later (optional). 3. Add all the ingredients except the toppings. 4. Cook on low overnight (7 to 9 hours). In the morning: 1. S tir your oatmeal well. It may seem watery at the top, but if stirred it should be a more uniform consistency. Ladle into individual serving bowls, and top with coee cake topping. **This recipe uses a smaller slow cooker (1½ to 2 quarts) Slow-cooker Instructions by Kathy Hester | Healthy Slow Cooking | healthyslowcooking.com Stove-top Instructions 1. Add the almond milk to a pot, turn heat to high and just bring to a boil. Turn heat down to medium low and add pumpkin, oats and cinnamon. Cook for about 30 to 40 minutes, and make sure to stir often so it doesn’t stick to the bottom of the pan. 2. While the oatmeal is cooking, mix together the coee cake topping ingredients in a small bowl. 3. When the oatmeal is ready, ladle into bowls and top liberally with the mixed topping. Pumpkin Coffee Cake Oatmeal serves 2-3 V GF SF 1. The night before: Spray your crockpot with some oil to help with clean up later. Add all the ingredients except the sweetener. Cook on low overnight (7 to 9 hours). 2. In the morning: Stir your oatmeal well and add sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency. Note: This recipe uses a smaller slow cooker (1½ to 2 quarts) Directions: ½ cup gluten-free steel-cut oats 2 cups So Delicious® Dairy Free Unsweetened Coconut Milk 1 small pear, chopped ½ teaspoon vanilla ½ teaspoon rosewater ½ teaspoon almond extract ¼ teaspoon cardamom ¼ teaspoon cinnamon Sweetener of choice, to taste Ingredients: Slow-Cooker Pear Rose Cardamom Oatmeal by Kathy Hester | Healthy Slow Cooking | healthyslowcooking.com Breakfast | 5 serves 2-3 V GF SF White Oat Bread Loaf ¼ cup warm water 1 teaspoon active dry yeast 2 teaspoons raw sugar, divided 6 tablespoons gluten-free oats, ground (¼ cup + 2 tablespoons) ¼ cup potato starch 1 tablespoon tapioca starch ½ teaspoon salt 2 teaspoons oil 1½ tablespoons So Delicious® Dairy Free Plain Cultured Coconut Milk 1 teaspoon agave syrup 1 to 1½ tablespoons potato starch (or half potato starch and half ground oats) 1. Add yeast and 1 teaspoon sugar to water. Mix well and let sit for 8 to 10 minutes to allow it to become frothy. 2. In a medium bowl, whisk all the dry ingredients well. In a separate large bowl, lightly whisk the oil, cultured coconut milk, agave and remaining teaspoon of sugar until well combined. 3. Add the dry ingredients and the cultured coconut milk mix to the yeast mix and whisk to combine well. The dough will be more of a sti batter. 4. Cover with a damp tea towel, and let rise for 1.5 hours or until doubled. The oats will 5. Add some potato starch to make it less sticky and dump the sticky dough into parch - ment-lined mini (5.75 by 2.75 inch) bread loaf pan. Even out using a spatula. 7. Prepare a steaming pan, warm the water, switch o and place the bread pan in the steamer. Cover and let rise until doubled, about 20 minutes. 8. Meanwhile, preheat the oven to 395°F. Take the pan out of the steamer and immediately place in oven. Bake at 395°F for 12 to 17 minutes until edges are just slightly brown. Do not overbrown, as bread will be overly crusty. 9. Let bread cool outside the pan for 15 minutes before slicing. If the crust feels hard after cooling completely, warm the slices in a toaster for half a minute and they will spring back. by Richa Hingle | Vegan Richa | veganricha.com Ingredients: Directions: White Oat Bread Loaf (cont’d) makes one mini loaf Breakfast | 7 V GF SF 3 tablespoons evaporated cane juice ½ teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1–1½ tablespoons canola oil 1 ripe banana (mashed) 1¼ cups So Delicious® Dairy Free Original Almond Plus Almond Milk 1 teaspoon vanilla Fresh raspberries Fresh blueberries Ingredients: cinnamon until well blended. Add canola oil, mashed banana, almond milk, and vanilla. Batter will be thick. 2. Heat pan on low. Spray pan with cooking spray. Pour ¼ cup of batter into pan. Place the desired amount of berries on pancake and cook on both sides until golden brown. 3. Serve warm with maple syrup. Directions: by Candice Cliord | Embrace Gluten Free | mbracegfree.com Fruit-Filled Pancakes V GF serves 4 8 | SO Del ightful SF 2. Refrigerate overnight. 3. In the morning, top with your favorite toppings: fresh fruit, chopped nuts, or nut butter. Directions: cup gluten-free old-fashioned rolled oats 1 cup So Delicious® Dairy Free Sugar Free Vanilla Coconut Milk 1 tablespoon raisins, dried cherries, cranberries, or goji berries 1 tablespoon chia seeds 1 teaspoon organic culinary lavender ½ ripe banana, mashed, for added sweetness (If using unsweetened coconut milk, add 2–3 drops of vanilla stevia, too) Ingredients: Lavender Overnight Oats By Gail Davis | Hungry Vegan | hungryvegan.blogspot.com Breakfast | 9 makes 1 serving V GF SF Chai, Blueberry, and Raspberry Waffles 10 | SO Del ightful 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 3 tablespoons sugar 6 oz So Delicious® Dairy Free Raspberry Greek Style Cultured Coconut Milk ¾ cup So Delicious® Dairy Free Original Coconut Milk cup plus 4 tablespoons chai 5 tablespoons water cup coconut oil Fresh blueberries 1. Mix all the dry ingredients together well with a whisk. In another bowl, whisk the wet ingredients together. Combine wet and dry. Leave in the fridge for a few hours. 2. When ready to cook, gently fold fresh blueberries into the batter. with cooking spray. Pour ½ cup batter onto the bottom surface and close the lid. - initial batch. Ingredients: Directions: by Rika Huang and Donald Dexter | Vegan Miam | veganmiam.com SF V Breakfast | 11 Chai, Blueberry, & Raspberry Waffles 2 tablespoons tapioca starch 1 tablespoon white sugar teaspoon salt ¾ teaspoon baking powder ¾ teaspoon powdered egg replacer + 1 tablespoon water 2½ tablespoons So Delicious® Dairy Free Vanilla Almond Plus Almond Milk 1½ teaspoon vegan butter, melted ½ teaspoon vanilla 2 teaspoons amaretto syrup (can substitute ½ tsp almond extract) cup cherries, chopped into small pieces Maple syrup, amaretto syrup, and extra cherries for topping Ingredients: 2. In a separate bowl, beat the egg replacer with the tablespoon of water until frothy. Then add the almond milk, melted vegan butter, vanilla, and amaretto syrup and mix together. 3. Add the liquid ingredients to the dry ones and stir to combine. Add in the chopped cherries. 4. Meanwhile, spray a skillet with nonstick cooking spray and preheat on medium heat. When the skillet is preheated, add about 1½ to 2 tbsp worth of batter for each pancake (the batter will spread in the pan). Cook for about 2 to 3 minutes on each side until done all the way through. 5. Serve hot topped with maple syrup, amaretto syrup, and the extra cherries mixed together. Directions: by Claire Berman | This Gluten-free Life | thisglutenfreelife.com Cherry Amaretto Pancakes V GF makes 4-5 small pancakes 12 | SO Del ightful 1. Line a baking sheet with parchment paper. Heat the oven to 375°F. powder, xanthan gum, baking soda and salt. Then add the coconut butter and pulse until the mixture resembles cornmeal. 3. In a small bowl, whisk together the creamer and cultured coconut milk and add into the food processor. Add the pecans and pulse to form a stick to your hands somewhat. 4. Turn the dough onto the parchment-paper-lined baking sheet and knead once or twice to bring together, then press into three, 1-inch-thick squares and cut an X into the dough to make four triangles out of each. Arrange on the pan with a couple of inches between each triangle. Bake for 12 minutes. 5. Combine glaze ingredients and set aside. After scones are baked, drizzle with glaze and allow glaze to harden as scones cool. Directions: 6 tablespoons sugar 2 tablespoons ground cinnamon 1 tablespoon baking powder 1½ teaspoons xanthan gum ¼ teaspoon baking soda ¼ teaspoon salt ½ cup chopped pecans, toasted Ingredients: Glazed Cinnamon Pecan Scones V makes 12 mini scones Allison Rivers Samson | Allison’s Gourmet | allisonsgourmet.com Breakfast | 13 GF SF 6 tablespoons So Delicious® Dairy Free Original Coconut Milk Creamer 3 tablespoons So Delicious® Dairy Free Plain Cultured Coconut Milk Glaze 6 tablespoons powdered sugar 2 teaspoons ground cinnamon 1 tablespoon So Delicious® Dairy Free Unsweetened Coconut Milk 1 pomegranate 1 lime 1 16-oz container So Delicious® Dairy Free Vanilla Cultured Coconut Milk Pomegranate and Lime Parfaits 1. Cut the top and the bottom o of the pomegranate. Take your knife and score around the outside of the fruit about 6 to 8 times, depending on how large it is. 2. Place in a large bowl of water. Gently break the fruit apart into large chunks. Keeping the fruit in the bowl to avoid getting juice ev - erywhere, gently break the seed casings away from the membrane. 3. Skim the membrane/pulp out of the water and discard. Strain the seeds and set aside. 4. Zest and juice the lime, set aside. 5. Combine the cultured coconut milk with the lime juice. 6. Divide cultured coconut milk equally between 4 cups. 7. Top with pomegranate seeds and lime zest. Serve chilled. by Kristin Homan | Baker Bettie | bakerbettie.com Ingredients: Directions: serves 4 14 | SO Del ightful V GF SF This is an incredibly easy-to-prepare breakfast or elegant guilt-free dessert. Pomegranate and lime give it just the right amount of tartness. Strawberry-Chocolate Chip Crêpes ¼ cup cornstarch ¼ cup gluten-free pancake mix 2 teaspoons baking soda ¼ teaspoon salt 1 packet stevia Powdered sugar (optional) Strawberries, sliced Dark chocolate chips ½ cup So Delicious® Dairy Free Original Coconut Milk Creamer ½ cup water, room temperature 1 tablespoon vegan butter 2 tablespoons apple cider vinegar 1¼–1½ cups water Ingredients: 16 | SO Del ightful by Gretchen Tseng | Veggie Grettie | veggiegrettie.com 1. Pour the dry ingredients into a mixing bowl and whisk to incorporate. Sift the ingredi - ents to avoid lumps. 2. In a small saucepan over medium heat combine the creamer, ½ cup of water, and vegan butter. When the sauce just barely comes to a boil, remove from heat and pour it into the dry ingredients. 3. Mix quickly and vigorously. Batter will be very thick and akin to a biscuit batter. 4. Add 1¼ cups water to the batter and whisk until smooth. 5. Add the apple cider vinegar and whisk together (the batter will begin to bubble). The batter should be a very smooth consistency and thin, but will have a few small lumps (un - less you sifted the dry ingredients). If the batter is not thin enough, add the extra ¼ cup of water (for a total of 1½ cups of water). 6. Allow the batter to rest for 30 minutes or overnight in the fridge. 7. When you are ready to cook the crêpes, heat an 8-inch nonstick skillet over low-medi - um heat. 8. When the pan is up to temperature, brush a light coating of butter on it, remove it from the burner, and pour in approximately ¼ cup of batter. While the pan is still o of the heat, swirl the batter around the pan to evenly coat. 9. Place the pan back on the heat and allow the crêpe to cook slowly (be patient). When the edges have browned and pulled away from the sides, the crêpe is ready to be other side. Continue this process until you have used all of the batter. 11. Keep the crêpes warm in a tortilla server or warmer. Lightly butter the bottom to avoid sticking. 12. When ready to serve the crêpes, sprinkle chocolate chips onto half of the warm crêpe, fold it in half, and in half again. Top with sliced strawberries and a light dusting of powdered sugar. Directions: Strawberry-Chocolate Chip Crêpes (cont’d) V GF makes approx. 12-14 crêpes Breakfast | 17 SF 3 tablespoons natural cane sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon nutmeg ¾ cup pumpkin purée ½ very ripe banana, mashed 1 cup So Delicious® Dairy Free Pumpkin Spice Coconut Milk ½ teaspoon vanilla extract 1 tablespoon vegetable oil + extra vegetable oil or coconut oil for pan ½ cup chopped walnuts or pecans (optional) Ingredients: 1. Whisk dry ingredients together in a medium bowl and set aside. In a separate bowl, whisk together wet ingredients. 2. Add the wet ingredients to the dry ingredients until just combined. If using nuts, fold them into the batter. Let sit a couple of minutes while your skillet is heating up. 3. Lightly oil a large skillet with vegetable or coconut oil and preheat over medium heat. Pour batter in ¼-cup measurements into the pan. Cook 2 to 3 minutes or until edges are maple syrup. Directions: Pumpkin Spice Pancakes V GF makes 8-10 pancakes by Gail Davis | Hungry Vegan | hungryvegan.blogspot.com 18 | SO Del ightful option Sweet Corn and Apple Porridge 1. Pour the apple juice and coconut milk into a high-speed blender. Add 2 cups corn and half of the diced apples to the blender. Blend for 1 minute until very smooth. 2. Pour the mixture into a bowl and add the remaining corn and diced apple. Mix to incorporate. Add cinnamon and gluten-free oats, if desired. 3. Place in a medium saucepan and heat gently on medium-low heat until por - ridge is warm or refrigerate for 1 hour or more and serve chilled. Directions: 4 cups fresh corn (5 small ears), divided 2 large apples, small dice 1 cup apple juice 1 cup So Delicious® Dairy Free Vanilla Coconut Milk 1 teaspoon cinnamon (optional) ½ cup gluten-free oats (optional) Stevia to taste (optional) Ingredients: by Gretchen Tseng | Veggie Grettie | veggiegrettie.com serves 2-4 Breakfast | 19 V GF SF 3 tablespoons chia seeds ¾ cup So Delicious® Dairy Free Unsweetened Coconut Milk 2 teaspoons maple syrup ¼ teaspoon vanilla extract Pinch of salt 1 medium peach, sliced thinly* (equal to roughly ½ cup) ½ cup blueberries Hulled hemp seeds for sprinkling (optional) *Feel free to substitute mango, papaya, banana, or other fruit when fresh peaches are not in season. Blueberry Peach Chia Parfait 1. Stir together the chia seeds, milk, maple syrup, vanilla extract and pinch of salt in a cup or bowl. Place in the refrigerator for anywhere from 1.5 hours to overnight (which is recommended and easiest). 2. After the chia seeds have had time to soak up the liquid and be - come gel-like, stir them once more. 3. In a tall, skinny glass, start making your parfait by spooning roughly ¼ of the chia seed mixture into the bottom. Place a couple of peach slices on top, then 2 tablespoons blueberries on top of that, followed by a couple of slices of peach (to block the pudding from seeping down as much). 4. Repeat until you have used all of your ingredients. If you have chosen to add hemp seeds, sprinkle a little on top of each chia layer. Serve chilled. by Jackie Sobon | Vegan Yack Attack | veganyackattack.com Ingredients: Directions: makes 1 serving 20 | SO Del ightful V GF SF This nutrition- packed parfait is a delicious way to start the day! by Janet Degras | Mosaic Kitchen | mosaickitchen.com V Brunchy Muffins with Almond Cream Curry Sauce These brunchy muffins are a great hearty egg and dairy-free variation on the traditional English Muffin. So Good! serves 1 22 | SO Del ightful ½ cup creamy almond butter 1 cup So Delicious® Dairy Free Original Almond Plus Almond Milk 2 teaspoons curry powder ½–1 teaspoon dried red pepper 1 tablespoon lemon juice Ingredients: 1. Measure all ingredients directly into a blender or food processor and process until smooth. It will appear to be too thin, but will thicken considerably after warming. 2. When ready to serve, pour into a micro - wave-safe container and heat at a medium setting for about 1 minute, stirring after 30 seconds, until hot. Alternatively, warm the sauce in a small saucepan until hot but not boiling. Refrigerate leftovers in a covered container. Directions: 1½ cups fresh or frozen vegetable blend* 1 teaspoon olive oil ¼ cup Almond Cream Curry Sauce (see below) 1 tablespoon slivered almonds *Use your favorite blend—we used carrots, beets, onions, green beans, and celery. The vegetables will shrink considerably upon cooking, so don’t skimp on the amount! Ingredients: 1. Chop the vegetables into bite-size pieces, toss with olive oil, then stir-fry in a skillet until tender- crisp (or roast at 350°F for an hour). 2. While the vegetables are cooking, prepare the Almond Cream Curry Sauce (below). 3. When ready to serve, split and toast the - Almond Cream Curry Sauce, and sprinkle with the slivered almonds. Directions: Almond Cream Curry Sauce Brunchy Muffins Breakfast | 23 12 ounces gluten-free pasta cup So Delicious® Dairy Free Plain Cultured Coconut Milk ½ teaspoon fresh orange zest cup fresh orange juice 1 tablespoon olive oil 1 pound black seedless grapes ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper Sweet Cilantro Pasta Salad 1. Cook pasta according to package directions. Drain and set aside to cool for 5 minutes. 2. In a large bowl, combine all remaining ingredients and gently toss with pasta to combine. Serve chilled. Ingredients: Directions: by Amie Valpone | The Healthy Apple | thehealthyapple.com serves 4 24 | SO Del ightful V GF SF Lunch & Dinner For the Crust: 1½ teaspoons active dry yeast 2 tablespoons sugar 1 teaspoon ground coriander 1 cup warm water 1 teaspoon salt 4 tablespoons olive oil, divided For the Coconut White Sauce: cup So Delicious® Dairy Free Original Coconut Milk Ingredients: White Pizza with Mushrooms, Sun-dried Tomatoes & Broccoli 2 heads garlic teaspoon salt Ground pepper, to taste 1 tablespoon olive oil Toppings: ½ cup sun dried tomatoes 1¼ cup broccoli heads, chopped ½ cup mushrooms, sliced Vegan parmesan for sprinkling 26 | SO Del ightful V by Noelle Kelly | An Opera Singer in the Kitchen | singerskitchen.com 1. Mix together the dry active yeast, sugar and ground coriander in a large bowl. Add 1 cup of warm water to the bowl, and set aside for a few minutes until it foams. Toss in the into a loose dough. then set the ball in a large bowl greased with 2 tablespoons olive oil. Turn the dough over to cover in oil, then let sit in a warm place until it doubles in size, about 45 minutes. 3. Meanwhile, roast the garlic: Chop the tops o to make them easier to extract later. Lay them in aluminum foil and cover with a little olive oil. Roast at 375°F for about 30 to 45 minutes, until light golden brown. cooked garlic cloves, coconut milk, salt and pepper in a blender and purée until smooth. Set aside. mixture brown or color. Add milk mixture, a little at a time, whisking constantly to avoid lumps. Bring to a simmer, stirring frequently, until mixture has thickened. 6. Once the dough has risen, preheat the oven to 475°F. Sprinkle a large baking pan with a large oval or circle, slightly thicker around the edges. 7. Lightly pour the sauce over the crust, then add the mushrooms, tomatoes and broccoli, pressing down gently. 8. Bake for 10 to 12 minutes or until lightly brown around the edges and the sauce is starting to bubble. Sprinkle with vegan parmesan. Directions: White Pizza with Mushrooms, Sun-dried Tomatoes, and Broccoli (cont’d) serves 3-4 Lunch & Dinner | 27 by Leah Lizarondo | Brazen Kitchen | brazenkitchen.com 3 cups So Delicious® Dairy Free Unsweetened Coconut Milk 1–2 cups water (approximate; start with 1) 2 teaspoons salt 3 teaspoons pepper ¼ cup extra virgin olive oil 2 tablespoons curry powder or 1 tablespoon Thai red curry paste Olive oil or coconut oil for frying For the Chili Mayo: ½ cup vegan mayonnaise 1–2 tablespoons red chili sauce Dash of salt and pepper 1. Simmer the coconut milk and 1 cup of water in a pot along with the salt, pepper, curry powder, and olive oil. let it boil. 3. The batter thickens quickly; once it is thicker than pancake batter, remove it from heat. If it becomes too dry, add more of the water and then whisk to incorporate. 4. Spread batter onto an oiled 13 x 18 inch pan. Cover with wax paper or plastic wrap and chill for at least 3 hours or overnight (recommended). 6. Sprinkle with salt while warm. 7. Prepare chili mayo by mixing mayonnaise, chili sauce, garlic, salt, and pepper together. Serve together while fries are hot. Ingredients: Directions: Curried Chickpea Fries with Red Chili Mayo Dip serves 4 28 | SO Del ightful V GF Crunchy on the outside and creamy on the inside, chickpea fries are an old-world tradition. 2 tablespoons olive oil 5 garlic cloves, chopped 1 small onion, chopped 1 large tomato, chopped 3 ears corn, kernels separated (do not discard the cobs) 1 ear corn, cut into 4 sections 3 small red potatoes, large dice 4 cups chopped kale 7–8 cups water ½ cup So Delicious® Dairy Free Original Coconut Milk Creamer Salt and pepper to taste Sliced tomatoes for garnish Ingredients: 1. Heat oil over medium heat in a stock pot. When hot but not smoking, add garlic, onion and tomato. Sauté until onions are soft. 2. Add corn kernels, cobs, sections of corn, potatoes and water. Let boil and reduce heat to a simmer until the potatoes are cooked through. 3. Take the cobs and the 4 corn sections out of the pot. Discard the cob and set the corn sections aside. 4. Place half the soup in a blender in small batches, and carefully purée until smooth. (Alternately, pour half the soup into another pot and purée using an immersion blender.) Return the purée to the stock pot. 5. Add the chopped kale and coconut milk creamer. Stir to incorporate. Season with salt and pepper to taste. To serve, place in four bowls and top with a section of corn on the cob and sliced tomatoes. Directions: Farm Stand Corn Chowder V GF by Leah Lizarondo | Brazen Kitchen | brazenkitchen.com serves 4 30 | SO Del ightful SF 1. Preheat oven to 375°F. Prepare a baking dish with nonstick baking spray. slice each half into 8 fry-like shapes using a sharp knife. 3. In a large bowl, whisk remaining ingredients. Add eggplant fries; gently toss to coat. 4. Place coated eggplant fries on prepared baking dish; bake for 20 minutes or until golden brown. 5. Remove from oven; set aside to cool for 3 minutes. Serve with a side of salsa or guacamole. Directions: 1 large eggplant 2 tablespoons extra virgin olive oil ¼ cup So Delicious® Dairy Free Unsweetened Coconut Milk Juice of 1 fresh lemon ¼ teaspoon sea salt ¼ teaspoon freshly ground white pepper Ingredients: Lemon Coconut Eggplant Fries V GF Lunch & Dinner | 31 by Amie Valpone | The Healthy Apple | thehealthyapple.com SF serves 4 ¼ cup dry shredded coconut (unsweetened) 2 tablespoons coconut oil ½ cup chopped onion 4 cloves minced garlic 2 thumb-size pieces fresh ginger, thinly sliced into matchstick-like pieces ½–1 teaspoon curry powder (depending on heat of curry spice) 1¾ cups vegetable stock 1–3 teaspoons Thai chili sauce (based on heat preference) 3 tablespoons gluten-free tamari 2 tablespoons natural cane sugar 1 sweet potato or yam, peeled and cut into ½-inch cubes Ingredients: Bombay to Bangkok Vegetable Curry 2 large carrots, sliced 1 red bell pepper, deseeded and sliced into thin strips cut into triangular pieces ½-inch thick 1 cup frozen peas 1–1½ cups So Delicious® Dairy Free Original or Unsweetened Coconut Milk ¼ teaspoon coconut extract Juice of ½ lime Optional ingredients: Eggplant, chopped into bite-size pieces Green beans V GF serves 4-6 32 | SO Del ightful Directions: Bombay to Bangkok Vegetable Curry (cont’d) by Gail Davis | Hungry Vegan | hungryvegan.blogspot.com 1. Place shredded coconut in a dry wok or large frying pan over medium heat. Stir con - tinuously until the coconut turns a light golden brown. Pour coconut into a small bowl as soon as it is toasted, to prevent burning. 2. Replace the wok or frying pan on the stove. Heat coconut oil over medium heat until melted, then add onion, garlic, ginger and curry powder. Stir-fry 1 to 2 minutes, or until onion begins to soften. 3. Turn up the heat to high. Add the stock, plus the lime leaves, chili sauce, tamari, sugar, and most of the toasted coconut (reserve 1 to 1½ tablespoons). Stir everything together. reach a boil, then reduce heat to medium. Allow to simmer for 2 to 3 minutes. 5. Add the red pepper and tofu or tempeh, stirring to incorporate. Cover and allow to simmer for 15 minutes, until sweet potato and eggplant are fully cooked. 6. Add the peas and green beans (if using), and cook another 2 to 3 minutes, or until peas have softened but are still bright green. Don’t worry if the curry seems too thick with vegetables at this point. Simply stir them in the best you can. The curry will thin out. 7. Turn heat down to low and add the coconut milk and extract, stir - ring well. Add up to 1½ cups coconut milk, depending on how much sauce you want with your curry. 8. Stir in lime juice. Remove from heat and taste for saltiness and spice, adding more tamari or chili sauce (or fresh-cut chilies) if de - sired. 9. To serve, scoop the curry onto individual plates or into serving bowls. Top with a sprinkling of the reserved toasted coconut. Serve with jasmine or basmati rice. Lunch & Dinner | 33 1. Mix together all of the marinade ingredients and add tem - peh. Pour into a pan and cook over low heat, partially cov - ered, for 15 to 20 minutes or until all the liquid is absorbed by the tempeh. 2. Once the tempeh is dry, add a teaspoon of oil and toss over medium heat for 2 to 3 minutes, until the edges of the tempeh become golden. Remove from heat and set aside. 3. To make the curry, add 2 teaspoons of oil to a deep pan and heat on medium. Add the onion and cook for 7 to 8 minutes, stirring occasionally until onions are golden and translucent. 4. Add the spices (turmeric, coriander, hing, garam masala, paprika and fenugreek leaves) and mix well. Add kale, mix and cook for another minute. Directions: For the Tempeh Marinade: 4 oz tempeh, cut into small cubes (about ¾ cup) ½ cup water ½ teaspoon garam masala ½ teaspoon salt ¼ teaspoon chili powder or cayenne ½ teaspoon paprika 1 teaspoon So Delicious® Dairy Free Plain Greek Style Cultured Coconut Milk or 2 teaspoons So Delicious® Dairy Free Plain Traditional Cultured Coconut Milk For the Curry: 2 teaspoons organic canola oil ½ teaspoon garam masala or to taste ¼ teaspoon paprika or Kashmiri mirch 1 teaspoon coriander powder Generous pinch of asafetida (hing) Ingredients: Kale and Tempeh Tikka Masala 1 teaspoon dried fenugreek leaves (methi) ¼ teaspoon turmeric powder ½ medium onion, chopped small ( cup) greens of choice 3 medium tomatoes chopped 1 inch fresh ginger 5-6 garlic cloves 1 green chili or to taste ½ teaspoon salt ½ teaspoon raw sugar 2 tablespoons So Delicious® Dairy Free Plain Greek Style or Traditional Cultured Coconut Milk 3-5 tablespoons So Delicious® Dairy Free Unsweetened Almond Plus Almond Milk Fresh cilantro, chopped (optional) V GF serves 2 34 | SO Del ightful 5. Blend the tomatoes, ginger, garlic, and chili into a smooth purée. 6. Add the purée to the onion mixture and cook on medium-low heat for 15 to 20 min - utes, stirring occasionally, until the mix thickens, comes together, and leaves oil on the sides of the pan. 7. Add the crisp tempeh, cultured coconut milk, salt and sugar, and mix well. Taste and adjust spices. 8. Add almond milk to get the curry consistency you like. Mix well and bring to a boil over low heat. 9. Remove from heat, spoon into serving bowls, top with fresh chopped cilantro (if de - by Richa Hingle | Vegan Richa | veganricha.com Lunch & Dinner | 35 by Jenny Engel and Heather Goldberg | Spo k Foods | sporkfoods.com 1. Bring salted water to a boil in a large (6-quart) pot. Add macaroni and cook as directed on package, about 7 to 9 minutes. 2. For the sauce: Whisk together to form a paste, creating a roux. Add almond milk, nutritional yeast, sea salt, black pepper, garlic, miso, lemon juice and mustard. Cook for about 7 minutes, stirring constantly, until sauce is thick and creamy. 3. For the bread crumbs: Preheat oven to 350°F. Place bread on a baking sheet. Drizzle with oil and sprinkle with garlic powder, sea salt, black pepper, oregano, agave and lemon juice. Toss to coat and bake for about 7 to 9 minutes or until crisp. 4. Pulse bread mixture in a food processor until bread crumb consis - tency is reached, and set aside. sauce. Mix thoroughly to coat. Place mixture in a greased 8 x 8 inch baking dish, or 6 personal ramekins or cocottes, and top with home - made bread crumbs. 6. Bake for about 30 to 35 minutes, or until bubbles appear in center of dish. Serve warm from the oven. Ingredients: Directions: Baked Macaroni and Cheese with a Spelt Bread Crumb Topping For the Pasta: 6-8 cups water for boiling, salted 12 ounces quinoa or spelt elbow macaroni For the Cheese Sauce: cup vegan buttery spread 2½ cups So Delicious® Dairy Free Original Almond Plus Almond Milk ½ teaspoon sea salt 1 tablespoon light miso paste ¼ cup fresh lemon juice 2 teaspoons mustard, stone ground For the Bread Crumb Topping: 2 slices organic spelt bread, roughly chopped 2 teaspoons neutral-tasting high-heat oil ½ teaspoon garlic powder ¼ teaspoon sea salt ½ teaspoon dried oregano 1 teaspoon agave nectar 1 teaspoon fresh lemon juice V serves 4-6 36 | SO Del ightful A favorite classic dish, now dairy-free and even more delicious! 1 package Thai rice noodles 3-4 cloves garlic, minced 2 tablespoons coconut oil 1 shallot, minced 1 teaspoon agave nectar 2 tablespoons gluten-free tamari 2 cups bean sprouts ½ cup salted peanuts, toasted 2 limes Ingredients: 1. Place the rice noodles in a large bowl, cover with warm water and soak for approxi - mately 20 minutes, until they are limp and white. 2. Heat oil in a large wok over medium-high heat. Add garlic and cook for 1 minute. 3. Drain the noodles and add to the wok. 4. For peanut sauce, combine all ingredients in a heavy pot; bring to a boil; whisk ingredients every few minutes. Reduce to a simmer for 5 minutes on low heat. Remove from heat, mix with Thai noodles in a large serving bowl; gently toss to coat. combine. Top with scallions and bean sprouts. Sprinkle with toasted peanuts; serve with a slice of lime. Directions: Coconut Pad Thai V GF For the Peanut Sauce: cup So Delicious® Dairy Free Unsweetened Coconut Milk ¼ cup Thai red curry paste 1 cup creamy peanut butter teaspoon sea salt cup sugar ½ cup water by Amie Valpone | The Healthy Apple | thehealthyapple.com serves 2 38 | SO Del ightful Festive Coconut Wild Rice with Cranberries and Pears 1. Rinse wild rice in cold water and drain thoroughly. 2. Place wild rice and brown rice together in a large saucepan with the coconut milk, and bring to a boil. Reduce heat and simmer until rice is tender and milk is absorbed, about 45 minutes. 3. Transfer to a large bowl and fold in cranberries, pear, and nuts (if using). Serve immediately as a side dish to your favorite entrée. Directions: 1 cup wild rice 1 cup long-grain brown rice 3¾ cups So Delicious® Dairy Free Original Coconut Milk 1 cup dried cranberries 1 pear, diced ½ cup chopped pecans (optional) Ingredients: by Gail Davis | Hungry Vegan | hungryvegan.blogspot.com serves 6 Lunch & Dinner | 39 V GF SF Carrot-Orange Ginger Soup 40 | SO Del ightful Hearty, flavorful, warming, and satisfying... 1 yellow onion, chopped 2 tablespoons coconut oil 7 large carrots, peeled and cut into ¼ -inch slices 1 tablespoon fresh ginger, minced 4 cups homemade or store-bought vegetable stock 1 cup So Delicious® Dairy Free Original Coconut Milk ½ cup freshly squeezed juice from two oranges 1 tablespoon grated orange zest 1 teaspoon sea salt 1 teaspoon freshly ground pepper Garnish: toasted coconut (optional) 1. Sauté the onion in coconut oil until translucent in a large, heavy bottomed stock pan. Add the sliced carrots and ginger. Sauté over low heat for 4 to 5 minutes or until carrots are tender. Stir in 3 cups vegetable stock. Bring to boil, reduce heat, and simmer, covered, for 20 minutes. 2. Warm the coconut milk in a saucepan. Add warm coconut milk, remaining 1 cup stock, orange juice, and orange zest to the carrots. Stir to combine and simmer on low for 2 minutes. 3. Use an immersion blender to purée the soup or purée in small batches in a blender. Return puréed soup to stock pan over low heat. Stir in salt and pepper. Ladle soup into heated soup bowls. Top with toasted coconut if desired. Ingredients: Directions: by Elizabeth Kaplan | The Pure Pantry | thepurepantry.com makes 8 servings Lunch & Dinner | 41 V GF SF ½ cup cilantro, chopped 1 4-ounce can green chiles, chopped 12 ounces Ro*tel Original Tomatoes 1 10-ounce can black beans (optional) 12 ounces brown rice penne pasta, or favorite gluten-free pasta For the sauce: 1 cup raw cashews ¾ cup So Delicious® Dairy Free Unsweetened Coconut Milk ¼ cup sun-dried tomatoes (about 6 pieces) 1 teaspoon cumin 1 teaspoon paprika Ingredients: 1. Cook pasta according to package directions. While water is boil - ing, prepare the sauce. 2. Add all the sauce ingredients to a high-powered blender and blend until smooth. 3. Drain pasta, and then place the pasta back in the pot. Add the sauce, the green chiles, the can of Ro*tel and cilantro. Heat on low until the sauce has heated through to prevent the pasta from sticking to the bottom of the pot. Serve with a big green salad. Directions: Spicy Tomato Alfredo Pasta ½ cup nutritional yeast 3 garlic cloves 2 tablespoons lemon juice 2 tablespoons miso paste 1 teaspoon sea salt ½ teaspoon cayenne pepper* 2 teaspoons Ancho chile powder, or regular chili powder* *This amount of spice is perfect for those who like it very spicy! If you prefer a bit less heat, reduce the cayenne pepper to or ¼ teaspoon. by Noelle Kelly | An Opera Singer in the Kitchen | singerskitchen.com serves 4-6 42 | SO Del ightful V GF 1. Cook pasta according to package directions. Remove from heat, drain, and transfer to a large bowl. 2. Add remaining ingredients to pasta; gently toss to combine. Serve hot. Directions: 1 pound gluten-free pasta ½ cup So Delicious® Dairy Free Unsweetened Almond Plus Almond Milk ¼ cup dried cranberries 1 tablespoon pine nuts, toasted 1 teaspoon minced fresh ginger ¼ teaspoon fresh lemon zest 1 tablespoon fresh orange zest ¼ teaspoon sea salt ¼ teaspoon freshly ground white pepper Ingredients: V GF by Amie Valpone | The Healthy Apple | thehealthyapple.com SF Orange Gingerbread Pasta with Dried Cranberries serves 4 Lunch & Dinner | 43 1. In a large saucepan, heat olive oil over medium heat. Add the onions and the vegan sausage. With a wooden spoon, break up the sausage into ½-inch crumbles. Cook for 10 minutes until browned and then add the minced garlic, thyme, and Worcestershire sauce and cook for another 5 minutes. 2. Add the red wine and the chopped mushrooms and simmer for 3 minutes. 3. In a medium saucepan, heat the water and dissolve the bouillon coconut milk and then pour the entire mixture into the pan with the sausage/mushroom mixture. Increase heat to medium-high and let the sauce boil for 5 minutes or until mixture starts thickening. 4. Add the salt and pepper and cook for another 10 to 15 minutes 5. Meanwhile, boil 1 pound of pasta and cook according to the package directions. 6. After the pasta has cooked, mix the mushroom-sausage sauce with the noodles and serve. Ingredients: Directions: “Sausage” Mushroom Stroganoff 2 tablespoons olive oil 2 cups white onions, chopped 1 pound vegan sausage, crumbled 4 garlic cloves, minced 2 tablespoons fresh thyme 2 tablespoons vegan Worcestershire sauce ½ cup red wine 4 oz fresh oyster mushrooms, chopped 4 oz fresh shiitake mushrooms, chopped 2 cups water 1 vegetable bouillon cube 1½ cups So Delicious® Dairy Free Plain Greek Style Cultured Coconut Milk 2 cups So Delicious® Dairy Free Unsweetened Coconut Milk ½ teaspoon salt 1 teaspoon ground black pepper 1 pound gluten-free pasta V by Noelle Kelly | An Opera Singer in the Kitchen | singerskitchen.com serves 10 44 | SO Del ightful For the Crust: ¼ cup + 2 tablespoons warm water ¼ tsp Herbamare ¼ cup vegan butter Water For the Filling: 2 cups chopped baby carrots 1 cup frozen peas, defrosted 2-3 sprigs fresh rosemary, with leaves removed from the stems ½ tsp dried thyme Salt to taste Small splash olive oil Ingredients: Rosemary Vegetable Pot Pie For the Sauce: 2 tablespoons vegan butter 1 celery stalk, diced 1 cup vegetable stock 1–2 cups So Delicious® Dairy Free Unsweetened Coconut Milk 1 cup frozen baby peas, thawed 1 7-oz pkg baked savory tofu, chopped into ¼–½” cubes Salt and pepper to taste Additional So Delicious® Dairy Free Unsweetened Coconut Milk for brushing tops of pies V GF serves 4-6 46 | SO Del ightful by Gretchen Tseng | Veggie Grettie | veggiegrettie.com 1. Have ready mini-pan pie molds tray and cutter. Preheat the oven to 375° F. 4. Once well mixed, cut in the coconut spread with a pastry cutter. Once the coconut forms a ball that easily stays together. If your dough is too dry add some water. 5. Place the dough in a bag and put it into the fridge to rest and cool. 6. In a large bowl, toss the chopped potatoes and carrots with the olive oil, rosemary, thyme, and some salt. Spread on a baking sheet and bake at 375°F for 30 to 45 minutes until tender. 7. When there is about 10 minutes of roasting time remaining, melt the butter in a medium stockpot over medium heat. Sauté the chopped onion and celery until softened, then add 8. Slowly stir in the vegetable stock and milk, and cook, stirring often, until thickened. For a thinner sauce, add more milk ¼ cup at a time. Season with salt and pepper to taste. 9. Remove the vegetables from the oven and add them to the gravy along with the peas the pies. 10. Remove the dough from the refrigerator and roll out half of it to about of an inch thick. Using the pie mold cutter, prepared the bottom half of each pie. Repeat with the remaining pie dough and prepare the top pie shells for each mold. If you have enough pie crust casserole. 11. Brush the tops of the pies with some of the unsweetened coconut milk and place them in the preheated oven for 15 to 25 minutes. The individual pies cooked in 15 minutes and if you are also making a small casserole, let it bake for 10 minutes more. Directions: Rosemary Veggie Pot Pie (cont’d) Lunch & Dinner | 47 Summer Vegetable Quiche by Marti Miller Hall | Tofu ‘n Sproutz | tofu-n-sproutz.blogspot.com 48 | SO Del ightful 2 cups chopped broccoli, spinach, kale, sliced zucchini, or any combination of green vegetables you’d like cup chopped green onion ½ cup mushrooms, sliced (optional) ½ red bell pepper, chopped (optional) 1½ cups shredded vegan cheese 2 thinly sliced Roma tomatoes 1 cup complete baking or pancake mix 1 cup So Delicious® Dairy Free Unsweetened Almond Plus Almond Milk 1 12-oz box silken tofu 3 tablespoons nutritional yeast ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon Indian black salt (kala namak — 1. Preheat oven to 400ºF. Grease a deep-dish pie plate. 2. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli or other green vegetables, cover and cook for just about two minutes. Remove from heat and drain. 3. Gently stir together cooked green vegetables, onion, mush - rooms, peppers and cheese in pie plate. Layer tomato slices over vegetables. 4. Blend remaining ingredients in a food processor or blender until smooth. Pour over vegetables in pie plate. 5. Bake 45 to 55 minutes or until golden brown and knife insert - ed in center comes out clean. Cool 10 minutes or chill overnight. Ingredients: Directions: makes 6-8 servings Lunch & Dinner | 49 V Summer Vegetable Quiche 3½ cups yellow potatoes, cooked and mashed ¼ cup non-hydrogenated margarine 1½ teaspoons salt, divided ¼ cup So Delicious® Dairy Free Unsweetened Coconut Milk ¼ cup olive oil ¾ cup chopped onions 1 cup sliced mushrooms ½ cup diced carrots ¼ cup diced celery ½ teaspoon minced garlic Ingredients: 1. Preheat oven to 350°F. In a large bowl, combine mashed potatoes with margarine, 1 teaspoon salt, and coconut milk. Set aside. 2. In a large sauté pan over medium heat, add oil and onions. Sauté for 2 minutes. Add mushrooms, carrots, and celery. Cook for 2 minutes. Add garlic and celery seed, thyme, paprika, remaining salt, and pepper. Cook for 1 minute and then stir in broth. Continue to stir frequently until the mixture comes to a slow boil. Stir in lentils, parsley, Worcestershire, tamari, and peas, then remove from heat. 3. Transfer mixture to a deep pie dish or a 9 x 13 inch casserole. Spread the reserved mashed potatoes on top of the vegetable mixture in the dish. Use the tips of a fork to rake across the top of the mashed potatoes, making a rough surface to facilitate a brown, crispy top. Bake for 40 minutes or until potatoes are browned. Serve hot. Directions: Shepherd’s Pie V GF ½ teaspoon dried marjoram ½ teaspoon celery seed ½ teaspoon dried thyme ¼ teaspoon paprika ¼ teaspoon freshly ground black pepper ¾ cup vegetable broth 2 cups cooked French lentils, drained well 1 tablespoon minced fresh parsley 1½ teaspoons vegan Worcestershire sauce 4 teaspoons wheat-free tamari ½ cup frozen peas by Allison Rivers Samson | Allison’s Gourmet | allisonsgourmet.com makes 6 servings 50 | SO Del ightful 1. Preheat oven to 400°F. 2. Place the cooked sweet potatoes in a bowl and add the ½ cup coconut milk and butter. Beat with a hand mixer until smooth. Add the roasted garlic, thyme, salt and pepper and beat to incorporate. 3. In a small bowl whisk together the remaining 2 tablespoons of coconut milk, the maple syrup, and olive oil. Place one sheet of pu pastry on a cutting board and cut into 9 equal size squares. Add about a teaspoon of the potato mixture in the center of each square. Brush the perimeter of each square with the coconut milk, maple syrup and olive oil mix - ture. Fold the pu pastry over the mixture forming a triangle shape. Using a fork, crimp 4. Brush the tops of each of the turnovers with some more of the coconut milk, maple syrup, and olive oil mixture. Place on a lightly greased baking sheet and bake for about 15 minutes at 400° or until golden brown. Directions: 3 sheets frozen pu pastry, thawed, according to package directions 3 or 4 small to medium sweet potatoes or yams, cubed and boiled until fork tender 1 head roasted garlic ½ cup + 2 tablespoons So Delicious® Dairy Free Unsweetened Coconut Milk ¼ cup vegan butter 3 tablespoons fresh thyme, chopped 1 tablespoon maple syrup 2 tablespoons olive oil Salt and pepper to taste Ingredients: V by Lee Khatchadourian-Reese | Th Vegan Version | theveganversion.com Sweet Potato Turnovers makes 27 turnovers Lunch & Dinner | 51 For the Cupcake Batter: 1 cup So Delicious® Dairy Free Vanilla Coconut Milk 1 teaspoon apple cider vinegar ½ cup sugar cup oil 1 teaspoon vanilla extract ½ cup pomegranate juice ¾ teaspoon baking soda ½ + teaspoon baking powder ¼ teaspoon salt ½ cup shredded coconut ¾ cup pomegranate arils (peeled pomegranate) ½ cup pomegranate arils (for decorations) For the Pomegranate Icing: ¼ cup pomegranate juice 2½ cups powdered sugar 10 tablespoons non-hydrogenated vegan shortening 1 teaspoon vanilla extract 2. In a medium bowl, mix coconut milk and apple cider vinegar and let sit for 3 to 5 min - utes until it curdles. Add sugar, oil, vanilla extract and pomegranate juice and mix well. Slowly add dry ingredients to wet ingredients and fold batter well. Add the pomegranate arils and fold into batter. Pour batter into tins and bake for 12 minutes. 4. Remove from oven and let cool for 5 minutes. Remove from pan 5. Meanwhile, prepare the frosting: In a medium bowl, add pome - granate juice and sift in the powdered sugar. Add the vanilla extract and the shortening to mixture and with an immersion blender, blend ingredients until well incorporated. Use a mixer if an immersion blender is not available. 6. Place frosting into a piping bag with decorative tip and frost cup - cakes after they are cooled. Decorate with 1 to 2 arils. by Noelle Kelly | An Opera Singer in the Kitchen | singerskitchen.com Directions: Ingredients: Mini Pomegranate Cupcakes V makes 36 mini cupcakes 52 | SO Del ightful Desserts (You can grind raw seeds in magic bullet) ½ cup coconut sugar 1 teaspoon ground vanilla bean 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon sea salt 1 tablespoon ground chia seeds ¼ cup of warm water ¼ cup So Delicious® Dairy Free Original Coconut Milk 1 tablespoon lemon juice 1 16-oz container plus ¼ cup So Delicious® Dairy Free Vanilla Cultured Coconut Milk 2 pounds strawberries Ingredients: Strawberry Shortcake Push-Pops makes 12 pops 54 | SO Del ightful V GF SF 1. Preheat oven to 325°F. and prepare a baking sheet or 8-inch square pan. 2. Prepare a chia “egg” by whisking the chia seeds into the warm water. Set aside. - nut sugar, vanilla, baking powder, baking soda and sea salt. Make sure the baking soda and powder are evenly distributed 4. In a measuring cup pour 1⁄4 cup of coconut milk and whisk in the 1 tablespoon of lemon juice. 5. In a large bowl, combine all wet ingredients including the coconut oil, chia “egg,” the milk/lemon juice mixture, and ¼ cup of cultured coconut milk. 6. Add the dry ingredients to the wet ingredients and combine with a wooden spoon to make a moist dough. Using a spatula, press all of the dough evenly into an 8-inch square pan. 7. Bake for 30 to 40 minutes until golden brown, moist in the middle, and a toothpick comes out clean. Cake Push-Pop 1. Use an empty coconut milk container laid on its side with holes punched into it or a piece of hard craft foam to keep the pops upright. 2. Thinly slice most of the strawberries lengthwise to expose the inner white colour. Chop up the 2 red outer pieces. 3. For the top decoration, slice smaller strawberries in half leaving the greens on, (if desired). 4. Using an empty push-pop container, cut out 6 to 7 circles from the 8-inch pan (this will make the tops of the pop.) The rest of the shortcake will be crumbled into the bottom of the pop. 5. For each push-pop: crumble a layer of shortcake into the bottom of the assembled pop container. Add a thin layer of cultured coconut milk. 6. Add the thinly sliced strawberries around the edge of the pop and drop in a few of the - ries. Press in the top circle piece of shortcake. 7. Add a dollop of cultured coconut milk on top and set half a strawberry on top. If you want to use a lid on your push-pop, be conscious of the size of your layered ingredients so Directions: Strawberry Shortcake Push-Pops (cont’d) by Danielle Rouse | Fresh 4 Five | fresh4ve.com Desserts | 55 1. Grease a 6-donut pan with coconut oil and preheat oven to 350°F. powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside. 3. In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it’s warm - ing. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine. 4. Pour in the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you may use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.) of the batter. 6. Bake for 15 minutes at 350°F. Remove from the oven and allow to the pan over to remove. You can use a toothpick to help the donuts lift out of the pan. powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the Directions: ¾ ¼ cup potato starch ¼ cup arrowroot powder 1½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon xanthan gum ¼ teaspoon salt ½ cup So Delicious® Dairy Free Vanilla Coconut Milk Ingredients: makes 6-8 donuts V GF SF by Ella Leché | Lifeologia | lifeologia.com Coconut Vanilla Donuts 1 cup organic raw cane sugar cup coconut oil + extra for greasing ½ cup unsweetened apple sauce 1 teaspoon vanilla extract Coconut Flake Coating ½ cup powdered sugar 1–2 tablespoons hot water 56 | SO Del ightful Coconut Vanilla Donuts One bite and you’ll fall in love with these delightful little donuts! 3 tablespoons natural cane sugar 2 tablespoons cornstarch teaspoon salt 2 cups So Delicious® Dairy Free Chocolate Coconut Milk 1 tablespoon cocoa powder ¼ cup dark chocolate chips ½ teaspoon vanilla Ingredients: 1. In a medium bowl, whisk together sugar, cornstarch, and salt until well combined. Set aside. 2. In a small saucepan over medium heat, combine coconut milk, cocoa powder and chocolate chips until chips have melted into the milk, whisking continuously. 3. Once chips have melted, pour in the dry ingredients and continue whisking until pud - ding begins to boil. 4. Turn down heat, and stir until pudding thickens and coats the back of a spoon. 5. Remove from heat, stir in vanilla, and pour into individual serving cups. Serve warm or chilled. Pudding thickens as it cools. Directions: by Gail Davis | Hungry Vegan | hungryvegan.blogspot.com Triple Chocolate Pudding V GF makes 3-4 servings 58 | SO Del ightful Desserts | 59 1. Preheat the oven to 350°F. Place pie crust in an 8-inch pie pan. 2. Combine pumpkin, milk, sugar, cornstarch, cinnamon, ginger, salt and allspice in a powerful blender or food processor and blend until smooth. 3. Pour mixture into pie shell and bake for 60 to 70 minutes. 4. Remove from the oven and place on a cooling rack until completely cooled. 5. Cover in plastic wrap and refrigerate for at least four hours (overnight is better) before serving. 6. Garnish with dairy-free whipped topping and powdered sugar and serve. Directions: 1 unbaked pie crust 1 15-oz can pumpkin purée 1 cup So Delicious® Dairy Free Unsweetened Coconut Milk ¾ cup raw turbinado sugar 3 tablespoons cornstarch 1 teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon salt ¼ teaspoon ground allspice Dairy-free whipped topping and powdered sugar Ingredients: V by Lee Khatchadourian-Reese | Th Vegan Version | theveganversion.com Pumpkin Pie makes 8 servings Rose Water Panna Cotta For the Hibiscus Sauce: 2 cups cold water 3 hibiscus tea bags ½ cup granulated sugar 1 teaspoon orange zest 2 tablespoons cornstarch For the Almond Brittle: 1 cup granulated sugar 2 tablespoons water 2 tablespoons light agave teaspoon ground cinnamon Pinch of salt 1 cup sliced, toasted almonds Ingredients: For the Panna Cotta: 2 teaspoons agar agar powder cup So Delicious® Dairy Free Original Coconut Milk 6 tablespoons granulated sugar cup vegan sour cream 2 6-oz containers So Delicious® Dairy Free Greek Style Cultured Coconut Milk 2 teaspoons rose water ½ teaspoon vanilla extract To Serve: Pomegranate Arils, Orange Supremes, Fresh Mint Leaves makes 6 servings 60 | SO Del ightful V GF pan for easier maneuvering. Set aside. 2. In a small saucepan, vigorously whisk together the agar, coconut milk, and sugar until there are no lumps remaining. Set the pan over medium-low heat, and gently whisk until the mixture begins to bubble and thicken. Take the pan o the stove to stir in both the sour cream and cultured coconut milk, mixing until smooth, and then return it to the heat very - ing the whole time. Add in the rose water and vanilla, whisk to incorporate, and quickly transfer the contents of the saucepan to your prepared molds. Gently tap each one on the counter to knock out any air bubbles before smoothing out the tops with a spatula. Let cool completely at room temperature before thoroughly chilling. 3. For the hibiscus sauce, plunk the tea bags into the water in a small saucepan. Place it on the stove over medium heat, and bring to a boil. Immediately turn o the heat and cover, allowing the tea to steep for 20 to 30 minutes. Once deeply rose red in hue, re - move the tea bags and allow the excess liquid to drip out, but do not squeeze them. This will cloud the mixture. Separately, stir together the sugar, orange zest, and cornstarch until thoroughly combined, and add these dry goods into the saucepan. Return it to the heat, and cook, stirring occasionally, until the sugar is dissolved and the liquid bubbling and fully thickened. Let cool before chilling in the fridge. 4. To make the almond brittle, begin by combining the sugar, water, agave nectar, cinnamon, and salt in a medium saucepan over moder - ate heat. Resist the urge to stir, and gently swirl the pan to mix the contents instead. Bring the mixture up to a boil, and continue to cool until the sugar caramelizes and turns a pale amber color. Meanwhile, set out a silpat or piece of parchment paper nearby where the brittle can come to rest. Once the sugar syrup has reached the right shade of golden brown, quickly stir in the sliced almonds to coat them evenly in the mixture, and waste no time in pouring everything onto your prepared silpat or parchment. Smooth out the brittle into as thin a layer as possible. Let cool completely before breaking it into pieces. 5. To serve, spoon about ¼ - cup of the hibiscus sauce onto the plate, and turn out one panna cotta on top. Wedge a piece of the almond brittle into the crest of the panna cotta, fan out three citrus su - premes alongside, and sprinkle pomegranate arils on top. Finish it all o with a few mint leaves to garnish. Repeat for the remaining plates. by Hannah Kaminsky | Bittersweet Vegan | bittersweetblog.com Directions: Rose Water Panna Cotta (cont’d) Desserts | 61 Marzipan Tea Cake by Hannah Kaminsky | Bittersweet Vegan | bittersweetblog.com 2 tablespoons vegan butter or coconut oil, melted 2 tablespoons canola oil ½ cup dark brown sugar, packed cup granulated sugar cup So Delicious® Dairy Free Original Almond Plus Almond Milk cup orange juice 1 teaspoon apple cider vinegar cup almond meal 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 4 ounces marzipan ½ teaspoon vanilla extract ¼ teaspoon almond extract ¼ cup amaretto or rum (optional) - um bowl, whisk together the melted butter or coconut oil, canola oil, both sugars, almond milk, orange juice, and vinegar, until thoroughly combined. Let sit for about 5 minutes for the “milk” to curdle, making it similar to buttermilk. This will help give your cake a better rise, and also keep the crumb a bit moister. and salt. Chop up the marzipan into small, raisin-sized cubes, and toss them into the bowl - ing together, or else you may end up with big clumps of marzipan baked onto the bottom of your loaf. You may want to go through the mixture lightly with your hands to pull apart any clumps. 3. Pour the mixture of wet ingredients into the bowl of dry, followed by both extracts. Using a wide spatula, fold the two together, stirring as few times as possible, until the batter is mostly smooth. Pour the batter into prepared loaf pan, and smooth out the top lightly with a spatula. 4. Bake for 40 to 50 minutes, until golden brown on top and a tooth - pick inserted into the center of the cake comes out clean. While still hot out of the oven, pour the amaretto or rum all over the top, if using, so it can soak in and redistribute throughout the cake nicely. Let cool in the pan. Best if aged for one to seven days at room temperature, wrapped tightly in plastic. Ingredients: Directions: Marzipan </p>