Delightful - So Delicious Dairy Free

1 50 Dairy -Free Recipes That Are Truly SO Delicious !SODelightful50 Dairy -Free Recipes That Are Truly SO Delicious !SODelightfulYou regonna 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 o er 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 pro gram 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.

2 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 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 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 to make the perfect Dairy -free smoothie or creamy soup?

3 Buttermilk pancakes, or tzatziki sauce? So Delicious Dairy Free cultured products to the re scue! You can substitute our products 1-for-1 in any recipe that calls for 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 co ee, your mid-day smoothie, and your after-dinner treat. And when it comes to cr eating show-stopping breakfast dishes, soups, salad dressings, appetizers, entr es, baked goods, puddings, pies, and more, the possibilities are truly endless. Get ready to be delighted. You re SO gonna love th is!SO Delicious , SO Delightful !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:Cl aire BermanCandice Cli ordGail DavisJanet DeGrasJenny Engel and Heather GoldbergMarti Miller HallJulie HassonKathy HesterRicha HingleKristin Ho manRika Huang and Donald DexterHannah KaminskyEl izabeth KaplanNoelle KellyLee Khatchadourian-ReeseElla Lech Leah LizarondoDanielle RouseAllison Rivers SamsonJackie SobonGretchen Ts engAmie ValponeLaura WrightAnd a huge thank you to our amazing book designer, Ella Lech of Lifeologia, whose amazing artistry helped bring together many of our favorite recipes so beautifully within the pages of t his FREESOY FREES ymbols throughout this book.

4 Printed in the USA on elemental chlorine-free paper made with post-consumer recycled Chai Pancakes 2 Pumpkin Co ee Cake Oatmeal 4 Slow-Cooker Pear Rose Cardamom Oatmeal 5 White Oat Bread Loaf 6Fr uit-Filled Pancakes 8 Lavender Overnight Oats 9 Cherry Amaretto Pancakes 12 Glazed Cinnamon Pecan Scones 13 Pomegranate and Lime Parfaits 14 Strawberry-Chocolate Chip Cr pes 16 Pumpkin Spice Pancakes 18 Sweet Corn and Apple Porridge 19Bl ueberry 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 Ti kka 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 56Tr iple 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 77Pi a Colada Shake 78 Persimmon Ginger Smoothie 79 Lunch & DinnerDessertsSmoothies &

5 DrinksBreakfastFor the Compote:1 cup fresh or frozen cranberries cup water cup maple syrup 2 teaspoons vanilla extractFor 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 Compote1 teaspoon baking soda 1 teaspoon co ee extract 1 teaspoon ground cinnamon teaspoon ground ginger teaspoon ground cardamom teaspoon ground nutmeg Pinch of ground cloves 2 tablespoons maple syrup 1 tablespoon melted coconut oil + extra for cooking pancakes 1 teaspoon vanilla extract1. 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.

6 Stir the compote one more time and remove from heat. Set Combine the milk and apple cider vinegar in a liquid measuring cup. Stir lightly and set aside to curdle for at l east 5 , 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 Heat a large nonstick skillet over medium heat. Brush the pan with melted coconut oil. Drop cup measures of t he pancake batter into the pop on the surface and the edges appear dry and lightly browned. Fl ip the pancakes over and cook for another minute. Remove pancakes and keep warm. Repeat with remaining Serve pancakes with cranberry compote spooned over the top and extra maple syrup, if you like. by Laura Wright | The First Mess | the :Directions:VSF2 | SO DelightfulBreakfastOatmeal:1 cup So Delicious Dairy Free Vanilla Al mond Plus Almond Milk cup pumpkin (canned or fresh) teaspoon cinnamonCo ee Cake Topping:3 tablespoons brown sugar (or other sweetener of choice)3 tablespoons pecans or walnuts, chopped teaspoon cinnamon4 | SO DelightfulIngredients:1.

7 Mix toppings in a small container andcover 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 t he top, but if stirred it should be a more uniform consistency. Ladle into individual serving bowls, and top with co ee cake topping.**This recipe uses a smaller slow cooker (1 to 2 quarts)Slow-cooker Instructionsby Kathy Hester | Healthy Slow Cooking | Instructions1. 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 t he While the oatmeal is cooking, mix together the co ee cake topping ingredients in a small When the oatmeal is ready, ladle into bowls and top liberally with the mixed topping.

8 Pumpkin Coffee Cake Oatmeal serves 2-3 VGFSF1. 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 (1 to 2 quarts) Directions: cup gluten-free steel-cut oats 2 cups So Delicious Dairy Free Unsweetened Coconut Milk 1 small pear, chopped teaspoon vanilla teaspoon rosewater teaspoon almond extract teaspoon cardamom teaspoon cinnamon Sweetener of choice, to taste Ingredients:Slow-CookerPear Rose Cardamom Oatmealby Kathy Hester | Healthy Slow Cooking | reakfast | 5serves 2-3 VGFSFW hite Oat Bread Loaf cup warm water 1 teaspoon active dry yeast2 teaspoons raw sugar, divided6 tablespoons gluten-free oats, ground ( cup + 2 tablespoons) cup potato starch1 tablespoon tapioca starch teaspoon salt2 teaspoons oil1 tablespoons So Delicious Dairy Free Pl ain Cultured Coconut Milk1 teaspoon agave syrup1 to 1 tablespoons potato starch (or half potato starch and half ground oats)1.

9 Add yeast and 1 teaspoon sugar to water. Mix well and let sit for 8 to 10 minutes to allow it to become 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 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 Cover with a damp tea towel, and let rise for 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 ( by inch) bread loaf pan. Even out using a 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 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 ar e just slightly brown.

10 Do not overbrown, as bread will be overly cru 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 | :Directions:White Oat Bread Loaf (cont d)makes one mini loafB reakfast | 7 VGFSF3 tablespoons evaporated cane juice teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 1 tablespoons canola oil 1 ripe banana (mashed) 1 cups So Delicious Dairy Free Original Al mond 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 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.