The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks PDF
Preview The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks
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CLICK HERE TO SIGN UP or visit us online to sign up at eBookNews.SimonandSchuster.com CONTENTS INTRODUCTION BREAKFAST MEXICAN FRITTATA WITH CORN AND ZUCCHINI “BUTTERMILK” ALMOND WAFFLES WITH WARM BERRY-AGAVE SAUCE BAKED ALMOND AND CINNAMON STEEL-CUT OATMEAL WITH WARM BERRY COMPOTE VANILLA CHIA SEED PUDDING WITH COCONUT YOGURT CHILLED DATE–CINNAMON OATMEAL WITH PECANS OATMEAL PANCAKES WITH TOASTED PECANS AND RAISINS TRIPLE APPLE OATMEAL WITH MAPLE SYRUP ORANGE CREPES SCRAMBLED EGGS WITH FRESH CHIVES “CREAM CHEESE” WITH PEPPER AND HERBS CORNMEAL PANCAKES WITH WARM STRAWBERRY-RHUBARB COMPOTE HAZELNUT PANCAKES WITH MOLASSES CHERRY HAZELNUT PANCAKES FRENCH TOAST WITH CINNAMON AND VANILLA COCONUT FRENCH TOAST WITH TROPICAL FRUIT DARK CHOCOLATE–PECAN WHOLE-WHEAT PANCAKES LUNCH & DINNER ENTRÉES LASAGNA WITH BUTTERNUT SQUASH, SHIITAKE MUSHROOMS, AND SWISS CHARD PASTA WITH PUMPKIN-TOMATO SAUCE WITH ROSEMARY AND “BACON” MAC AND CHEESE WITH TOMATO “BÉCHAMEL” AND GARLICKY BREAD CRUMBS VEGAN PROVENÇAL QUICHE WITH HEIRLOOM TOMATOES, OLIVES, AND FRESH BASIL CREAMY FETTUCCINE WITH FIRE-ROASTED TOMATOES AND BASIL PUMPKIN AND LENTIL STEW WITH COCONUT MILK MATTAR PANEER (SPICED PEAS AND TOFU WITH COCONUT MILK) MALAI KOFTA (VEGETARIAN INDIAN DUMPLINGS IN SPICED TOMATO SAUCE) BELL PEPPER, MUSHROOM, AND PINEAPPLE THAI CURRY THAI TURKEY BURGERS WITH LIME AND PEPPER MAYO GRILLED ROSEMARY MUSHROOMS WITH RED WINE–BALSAMIC REDUCTION, OVER POLENTA “BUTTERMILK” “FRIED” CHICKEN WITH SRIRACHA HONEY CHICKEN AND ROOT VEGETABLE POTPIE WITH HERBED BISCUITS SHEPHERD’S PIE WITH BEEF, MUSHROOMS, AND BUTTERNUT SQUASH SOUPS, SIDES, SAUCES & DRESSINGS VICHYSSOISE WITH FENNEL CREAMY MUSHROOM SOUP WITH CHIVES SOUTHWESTERN CORN CHOWDER WITH “BACON” AND BELL PEPPER COCONUT CARROT SOUP WITH LEMONGRASS AND LIME PARSNIP PUREE WITH HAZELNUTS AND SAGE VEGAN “CREAMED” SPINACH WITH GARLIC AND NUTMEG MASHED SWEET POTATOES WITH PINEAPPLE AND SRIRACHA MASHED CAULIFLOWER WITH “BROWN BUTTER” AND SAGE MASHED POTATOES WITH GARLIC AND CHIVES BEET CREAM TAHINI AND MINT DRESSING CREAMY BASIL AND CHIVE DRESSING TOMATO “CREAM” SAUCE WITH OREGANO AND CHILE FLAKES MISO-GINGER DRESSING MANGO-LIME DRESSING BREADS & SWEETS BANOFFEE PIE “BUTTERMILK” CORNBREAD WITH BROWN SUGAR BANANA CHOCOLATE CHIP MUFFINS STRAWBERRY “BUTTERMILK” SHERBET VEGAN CHOCOLATE–CHOCOLATE CHIP ICE CREAM WITH ESPRESSO FIVE-INGREDIENT VEGAN VANILLA ICE CREAM CHERRIES IN CREAM PALEO PEANUT BUTTER–CHOCOLATE CHIP COOKIES COCONUT STICKY RICE WITH MANGO, LIME, AND HONEY MATCHA PEACH ICE POPS CHERRY-LIME ICE POPS INDIAN PUDDING MUFFINS DARK CHOCOLATE TRUFFLES WITH CINNAMON AND CAYENNE STRAWBERRY CORNBREAD WITH COCONUT SUGAR TRIPLE CHOCOLATE CUPCAKES FUDGY FLOURLESS BROWNIES STRAWBERRY SHORTCAKE WITH FRESH LEMON ZEST WHOLE-WHEAT CHALLAH WITH RAISINS GINGERBREAD WITH PRUNES AND COCOA VEGAN BLUEBERRY CREAM TART SPICED CHOCOLATE MOUSSE WITH FRESH RASPBERRIES MATCHA VANILLA MUFFINS ROSEMARY POPOVERS TRIPLE SEED CAKE WITH LEMON AND VANILLA STRAWBERRIES WITH PISTACHIO CREAM DARK CHOCOLATE CHERRY SCONES CRANBERRY-WALNUT QUICK BREAD APPLE COBBLER WITH GOLDEN RAISINS AND NUTS FIG AND HAZELNUT CLAFOUTI WITH ALMOND AND ORANGE CARDAMOM PUDDING VANILLA WALNUT PUDDING HAZELNUT CINNAMON PUDDING CURRIED CASHEW PUDDING COFFEE ALMOND PUDDING KEY LIME “CHEESECAKE” MOUSSE GRAHAM CRACKER PUDDING GREEN TEA–GINGER PUDDING MEXICAN CHOCOLATE PUDDING LEMON TAPIOCA PUDDING VANILLA ALMOND CREAM BASIC SWEET GLAZE SWEET CREAMY ICING WHIPPED COCONUT CREAM DRINKS STRAWBERRY-BANANA BREAKFAST SMOOTHIE DATE-ALMOND-BANANA SMOOTHIE PUMPKIN-MAPLE SMOOTHIE TROPICAL ORANGE CREAM SMOOTHIE AVOCADO-BASIL SMOOTHIE BANANA–PEANUT BUTTER SMOOTHIE BANANA-COCONUT SMOOTHIE WITH CHOCOLATE AND ESPRESSO PIÑA KALE-ADA SMOOTHIE CHERRY-LIME COCONUT SMOOTHIE STRAWBERRY-VANILLA COCONUT SMOOTHIE STRAWBERRY-VANILLA SMOOTHIE QUICK HORCHATA WITH BANANA SEA SALT–CHOCOLATE COFFEE FRAPPÉ CHOCOLATE-HAZELNUT SMOOTHIE HAZELNUT HOT CHOCOLATE SPICED CHOCOLATE MILK MANGO-SAFFRON MILK BLUEBERRY-CARDAMOM MILK MATCHA MILK RASPBERRY-ROSE MILK LEMON-GINGER MILK TEA SWEET ALMOND ROSE TEA HOT GINGER MILK TEA WITH TAPIOCA PEARLS SWEET AND CREAMY COCONUT CHAI MATCHA LATTE ACKNOWLEDGMENTS DAIRY-FREE RESOURCES ABOUT THE AUTHOR INDEX To Harriet and David, for all of your love and nourishment INTRODUCTION MEET THE NEW PLANT-BASED MILKS A tall glass of cold milk: so simple and iconic. But gone are the days when milk always meant cow’s milk, with its bright-white hue and aura of nurture and comfort. Today, the term could just as well connote a creamy beverage made from water plus nuts, seeds, legumes, grains, coconuts, or tubers. Although not a new invention, these plant- based milks (also known as alternative, vegan, or non-dairy milks) taste amazing, are as delicious as their base ingredients, and address many nutritional, philosophical, and culinary needs. Turns out there are at least fifty shades of white. On the nutritional front, non-dairy milks are a boon for anyone who is lactose intolerant. This condition appears in people who lack the enzyme responsible for digesting lactose (the sugar naturally present in milk). When consuming dairy products —especially those that aren’t fermented, namely milk—these people experience stomach discomfort and a variety of other symptoms. Lactose intolerance is surprisingly common. The National Institutes of Health estimates that “approximately 65 percent of the human population has a reduced ability to digest lactose after infancy,” with the condition especially prevalent among those of West African, Asian, Arab, Jewish, Greek, and Italian descent. According to the website for the U.S. Food and Drug Administration (www.fda.gov), “The National Institute of Diabetes and Digestive and Kidney Diseases estimates that 30 to 50 million Americans are lactose intolerant,” including “up to 75% of all adult African Americans and Native Americans and 90% of Asian Americans.” Even if you aren’t lactose intolerant, you may be one of the millions of people who follow a low-cholesterol, vegan, kosher, or Paleolithic diet. Or, perhaps you’re allergic to dairy. If you fit into one or more of these categories, you’ll find that non-dairy milks offer an exceptional alternative to dairy. Philosophically, non-dairy milks represent a humane and ecologically sensitive choice. On many large dairy farms, female cows are separated from their young, constricted in small pens, and kept in a perpetual nursing state. When let out to graze, these same cows require ample land, and release significant amounts of methane gas
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