Free of dairy, full of flavor―mouthwatering meals in no time. Eating a diet without dairy can be quick, simple, and scrumptious. With tons of delectable recipes you can make in half an hour or less, this dairy free cookbook has everything you need to put amazing meals on the table every day of the week. Addressing food allergies? Aiming for better digestion? Simply trying to improve your health? The 30-Minute Dairy-Free Cookbook is everything a dairy free cookbook should be―it provides details on the benefits of eating without dairy, a guide to prepping meals faster, and even more helpful dietary and lifestyle information. Using only affordable, easy-to-find ingredients, the recipes in this standout dairy free cookbook satisfy every craving without sacrificing flavor. Look no further for a dairy free cookbook that includes: 101 tasty recipes―You won't miss dairy with delicious dishes like Creamy Ranch Summer Pasta Salad, Sicilian Deep-Dish Pizza, and PB&J Cookies to choose from. Make dairy-free staples―From grated parmesan cheese to butter, sour cream, and beyond, learn how to make creamy refrigerator essentials with this dairy free cookbook. Read more
From the Publisher Sample Recipe: Warm Roasted Beet, Carrot & Apple Salad with Creamy Poppy Seed Vinaigrette Egg-Free, Gluten-Free, Make-Ahead, Vegan | Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes This salad feels and smells like fall with the warm root vegetables and apples. The macadamia nut–based poppy seed vinaigrette lifts all the flavors. Add a hint of heat and depth with a pinch of cayenne. Instructions: 1. Preheat the oven to 400°F. Place the beets on a baking sheet, drizzle with olive oil, toss, and cover with foil. Bake until tender, about 15 minutes. 2. On a separate baking sheet, place the carrots, apple, and thyme; drizzle with olive oil, season with salt and pepper, and toss; cover with foil. Bake until tender, about 15 minutes. 3. Add the beets, carrots, and apple to a large bowl. Drizzle over the dressing and toss to coat; season with salt and pepper if needed. Ingredient Tip: Ground pork goes well with these flavors. Try using 1 pound of ground pork cooked over medium-high heat until browned. Drain the juices and add to the salad. For another non-meat option, add cooked lentils to this salad. Ingredients: 3 medium beets (about 1 pound), peeled and cut into 1/2-inch pieces 1/4 cup olive oil, plus more for drizzling 6 large carrots (about 1 pound), peeled and cut lengthwise then into 1-inch pieces 1 large red apple, cut into large chunks 4 thyme sprigs Salt Freshly ground pepper 3/4 cup Creamy Poppy Seed Vinaigrette (p. 132) or store-bought dairy-free creamy poppy seed dressing
