Way back before I went vegan, there are only a few different types of milks that I would choose from: whole, skim, 2%, and chocolate. They all came from cows. When I ditched dairy milk in the mid-nineties, the two main choices I had were soy milk and rice milk, both coming in vanilla, unsweetened, and chocolate. We’ve come along way, and today there are so many different types of milks – all from plant-based sources – that I could probably fill an entire blog post just trying to list them. Not only do we have a huge variety to choose from, but we can also easily make non-dairy milks at home, which is something that’s a little inconvenient if we’re drinking cows’ milk.
To prove just how far we’ve come, there’s now an entire cookbook dedicated to almond milk. The Almond Milk Cookbook by Alan Roettinger isn’t just dedicated to making the milk itself (that would only take up a few pages), but also to showing just how versatile the creamy white liquid is with over 100 recipes.
The book begins with a brief history of almond milk, and I was surprised to learn that it dates back thousands of years, long before the nut milk bag was invented! There’s also nutritional information, instructions on how to make your own almond milk, and reasons why you should drink this creamy liquid.
Of course, the key recipe in the book is for basic almond milk, which is cheaper, healthier, and tastier that store bought, but there are also recipes for rich, savory creams made with almonds as well. As you would expect from a book about almond milk, there’s a chapter dedicated to drinks, with recipes for smoothies, shakes, and flavored milks, as well as hot chocolate, chai, and cappuccino. There are also chapters full of recipes for soups, breakfast dishes, salads, main and side dishes, and delicious desserts. Alan also gives tips on how to use the almond pulp that’s leftover after making milk, which I really appreciate, since I used to just toss the pulp out back in my early milk making days.
I have a copy of The Almond Milk Cookbook for one lucky winner after the recipe!
Zucchini Pappardelle with Corn Cream
- 2 tablespoons extra-virgin olive oil
- 1 cup finely diced white onion
- 2 cups fresh or frozen corn kernels
- 1 cup unsweetened almond milk
- 1 clove garlic minced
- ¼ teaspoon sea salt
- 3 tablespoons snipped fresh chives
- 2 pounds zucchini thinly sliced lengthwise (see tip)
- Sea salt
- Freshly ground black pepper
Put the oil and onion in a large saucepan over medium heat and stir well. Spread the onion out to evenly cover the bottom of the saucepan. Decrease the heat to low, cover, and cook, stirring occasionally and spreading out the onion again, for 30 minutes. If the onion is sticking, add 1 tablespoon of water. Do not let the onion brown.
Add the corn, almond milk, garlic, and salt, and stir to combine. Increase the heat to medium-high and bring to a boil, stirring constantly. Decrease the heat to medium and cook, stirring frequently, until the corn is tender, about 8 minutes. Transfer to a blender and process on high speed until smooth. Return to the saucepan and cook over medium heat, stirring occasionally, until the sauce is thick enough to coat a spoon, about 10 minutes. Add 2 tablespoons of the chives and stir to combine.
Fill a large saucepan halfway with water and bring to a boil over high heat. Add the zucchini and cook, stirring occasionally, until just tender, 1 to 2 minutes. Drain well and add to the sauce. Toss gently but thoroughly. Season with salt and pepper to taste and toss again. Garnish with the remaining tablespoon of chives and serve at once.
Tip: A mandoline is very helpful for obtaining thin, uniform slices of zucchini.
Recipe courtesy of Book Publishing Company.
I have a copy of The Almond Milk Cookbook for one lucky winner. Follow the instruction below to enter. US residents only, please. Contest ends at midnight eastern time on July 19th. Good luck!