It amazes me to see how many cookbooks focus on almonds! That said, most aren’t dairy-free, and the bulk of them revolve around almond flour and baking. Enter The Almond Milk Cookbook: Over 100 Delicious Recipes. This new title, by Chef Alan Roettinger, is completely dairy-free and vegan, and focuses on the creamy potential of almonds. I haven’t had the chance to peruse the full book, but the publisher shared this sample recipe with us for creamy zucchini corn chowder.
Naturally, The Almond Milk Cookbook contains a homemade almond milk recipe that you can use throughout, but the recipes also work with store-bought almond milk, in a pinch. And for those of you who are all about the fat, calories and other nutrient profiles, nutrition facts are reportedly included with each recipe. And oh yes, the recipes … smoothies, hot and cold soups, sauces, dressings, pasta, frozen desserts and other sweet treats. Some sample titles include:
- Ginger-Pear Smoothie
- Cinnamon-Cardamom Rolls
- Blueberry-Buckwheat Pancakes
- Zucchini Corn Chowder (recipe below)
- Cream of Tomato Soup
- Ranch Dressing
- Vegetable Pot Pie
- Chocolate Almond Ice-cream
- Caramelized Figs with Almond Cream
- Chocolate-Orange Truffles
To note, Alan Roettinger has been a private chef for over 30 years. In addition to The Almond Milk Cookbook, he is also the author of Omega-3 Cuisine, Speed Vegan, and Extraordinary Vegan, and co-author of Paleo Vegan.
Special Diet Notes: Creamy Zucchini Corn Chowder
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. If you consider potatoes paleo, then this zucchini corn chowder can also be Grok-friendly.
- 3 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 3 medium zucchini, diced
- 2 small potatoes, diced (peeling optional)
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- 2 cups no-salt-added vegetable broth or water
- 4½ cups fresh or frozen corn kernels
- 3 cups unsweetened almond milk (store-bought or homemade)
- ½ teaspoon hot smoked paprika, plus more for garnish
- 1 roasted red pepper, diced
- 8 scallions, thinly sliced
- Put the oil in a large soup pot over medium-high heat. When the oil is hot, add the onion and cook, stirring frequently, until the onion is soft, about 5 minutes.
- Add the zucchini, potatoes, garlic, and salt and cook, stirring constantly, until the vegetables begin to stick, about 5 minutes.
- Add the broth and stir well. Increase the heat to high and bring to a boil. Set aside 2 tablespoons of the corn and add the remainder to the pot. Return to a boil, decrease the heat to medium, and cook, stirring occasionally, until the liquid is absorbed and the vegetables are tender, about 20 minutes.
- Scoop out about half the vegetables and put them in a blender. Add the almond milk and paprika and process on high speed until smooth. Pour back into to the pot.
- Set aside 2 tablespoons of the roasted red pepper, add the rest to the soup, and stir to combine. Heat over medium heat, stirring frequently, until hot. Set aside 2 tablespoons of the scallions and stir the rest into the hot soup.
- Garnish each serving with some of the reserved corn, roasted red pepper, and scallions, and sprinkle with a few pinches of smoked paprika. Serve at once.