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