I've been a cookbook reviewin' fool lately, so it's no wonder that I just now got time to make something from my awesome review copy of Go Dairy Free by Alisa Marie Fleming. She graciously sent me her book (along with a copy of My Sweet Vegan by Hannah Kaminsky) last month, but it's so full of wonderful information that I've just now gotten to the recipe portion.
As my first taste from Go Dairy Free, I chose to make the Thai Chick-Un Pizza:
Now, this may sound familiar to ya'll fans of Dreena Burton. The recipe was adapted from her book, Eat, Drink, & Be Vegan. That's the lovely thing about Alisa's book — it's a combo of original and adapted dairy-free recipes from popular cookbooks. Since I still don't own Burton's book (I know, bad vegan!), I was so excited to see this recipe. I've heard plenty of raves about it, and all the praise was spot on.
This hearty, exotic pizza features a spicy peanut sauce in lieu of traditional tomato sauce. Smushed garbanzos, red bell pepper, pineapple chunks, green onion, and mung bean sprouts (that I sprouted myself!) top the rich sauce. And of course, I liberally applied a dose of sriracha on top of all that.
The Thai Chick-Un Pizza is just one of many delicious dairy-free recipes in Alisa's book. Besides delicious entrees, Alisa includes recipes for sweetened condensed "milk," sliceable Swiss-style cheese, and homemade coconut butter. And she includes a wealth of information on the reasons and health benefits of going dairy-free.
Her book is so worth checking out! Even though, I started with an entree, I can see this book becoming a resource for information on how to make my own vegan cheese and milk substitutes. Even non-vegan lactose-intolerant folks would gain loads of info from Alisa's book.