The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks

240 Pages·2015·15.33 MB·English

by  Cheney

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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