Chef, author and photographer Dina Cheney is passionate about food. Her work has appeared in publications such as Every Day with Rachael Ray, Williams-Sonoma and Fine Cooking, to name a few. Now she has published her sixth cookbook, The New Milks. The first comprehensive guide to milk alternatives, The New Milks is a delicious journey into the world of plant-based milk. Full of easy how-to’s and mouth-watering recipes, this book is essential for anyone who wants to add plant-based milk and cream to their diet.
65% percent of adults are lactose intolerant* — and I count myself among them. Ever since drastically reducing the dairy from my diet a few years ago, I have felt and looked better. No more stomach pain and bloating, and less congestion.
Cutting out milk led to my experimentation in the kitchen. I started making plant-based milks and, since I’m a trained chef and recipe developer, didn’t limit myself to the usual almond, soy, cashew, rice, and coconut.
After mastering the basic techniques, I began playing around with more unusual base ingredients, such as millet, barley, tiger nuts, walnuts, and pecans. In addition to drinking these milks straight, I cooked and baked with them.
I’ve shared what I learned in my new book: The New Milks; 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks (Atria/Simon & Schuster, May 3, 2016). The first comprehensive book on the subject, The New Milks introduces readers to the many types of plant-based or alternative milks, and shows them how to make and then cook and bake with them. I’ve included recipes for breakfast, lunch and dinner entrees and side dishes, breads and sweets, and drinks. All of the recipes are dairy-free and kosher, and most are vegan.
As a supplement, I created a dairy-free and plant milk resource site: www.thenewmilks.com, where you can find listings of dairy-free products and the few tools you’ll need to make plant-based milks.
Below is one of my favorite recipes from The New Milks. Enjoy, and check out the book and companion website for more recipes and ideas!
STRAWBERRIES WITH PISTACHIO CREAM
This nourishing dessert pairs red strawberries with pale green, luscious pistachio cream. It’s also delicious with almond, hazelnut, or macadamia nut cream; follow the same recipe, just with different nuts. You can also try fresh blueberries or a mixture of berries on top. Make sure to use raw (not roasted) pistachios for a greener, fresher-tasting cream.
1 cup raw unsalted pistachios
2 tablespoons agave nectar
½ teaspoon almond or vanilla extract
¼ teaspoon kosher salt
1 pint fresh strawberries, hulled and sliced
3 tablespoons finely chopped pistachios
Optional for garnish: 1 teaspoon freshly grated orange zest
PLACE the nuts in a medium bowl and cover with a couple of inches of water. Soak for 8 hours.
RINSE and drain the pistachios (they will have increased in volume to about 1½ cups), and transfer to a high-speed blender. Add 1 cup fresh water, the honey, almond extract, and salt, and puree until smooth, about 1 minute. (You should yield a scant 2 cups pistachio cream.)
SPOON the pistachio cream into 4 small dessert cups or bowls. Arrange the berries on top. Sprinkle with pistachios and, if desired, orange zest. Serve.
Copyright © 2016 by Dina Cheney from THE NEW MILKS: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks, published by Atria Books, a division of Simon & Schuster, Inc.