1 CARTON 4 WAYS: Almond M*lk
Get efficient with your meals this week and try these four new dairy-free recipes you can get out of just one carton by vegan chef, Iain Graham.
BREAKFAST: Chocolate + Dark Cherry Shake
120g frozen cherries
1/2 frozen banana
250ml Plenish Almond Milk
5g stevia or sweetener of your choice
12g cacao powder
Place all the ingredients into a blender and whizz into a delicious smooth shake.
LUNCH: Romesco Soup with Smashed White Beans + Pine Nuts
3 red or orange whole peppers
1/2 cup almonds
1/2 cup hazelnuts
1 carton Plenish Almond Milk
325g cherry tomatoes
4 cloves garlic
25ml olive oil
20ml tomato paste
30ml red wine vinegar
3/4 tsp smoked paprika
1 tin of white beans: clumsily forked.
Mint leaves red chilli or jalapeños to garnish
Pre heat the oven to 250C
Place the almonds, hazelnuts and whole peppers onto a lined tray and into the oven, then roast for 10 minutes.
In a pan heat the olive oil and gently sauté the onions garlic, tomato paste and tomatoes.
After a minute or two add in the smoked paprika.
Once the peppers and nuts are done roasting, remove from the oven, leave the pepper to cool slightly so you can peel, deseed and chop. Place the chopped pepper and roasted nuts into the sautéing pan, now you’re ready to add the almond milk, bringing everything to the boil.
Once at boiling point, reduce to simmer for 15 minutes.
Add salt, pepper and red wine vinegar to taste and blend to a smooth liquid.
Serve and scatter with chilli, jalapeños and mint leaves.
SNACK: Almond + Celeriac Dip
1 celeriac, peeled and diced
250ml Plenish Almond Milk
125ml vegetable stock
2tbs olive oil
1tsp celery seeds
8 cornichons (pickled cucumber)
30g mint, parsley and basil leaves
2 whole wheat pitta breads or sour dough slices
In a frying pan on a low heat, gently sauté shallots and celeriac until soft.
Once soft, add the almond milk and simmer for 10 minutes.
Take off the heat and blend into a fine paste.
For the topping, chop the herbs, capers and cornichons. Trim the flesh from the lemon and then finely slice and chop the skin, mix this into the herb and caper mix.
SOUP: Cauliflower Soup with Spinach Vinaigrette + Wild Mushrooms
1 cauliflower head (around 500g)
500ml Plenish Almond Milk
250ml vegetable stock
4tbs toasted pumpkin seeds
140g washed spinach leaves
10g dijon mustard
50ml white wine vinegar
100ml olive oil
4tsp sea salt
Fresh cracked black peppercorns
Finely chop the cauliflower, its essential that the cauliflower is cut super fine, so it cooks quickly and retains that white colour.
Pour in the milk until it covers the cauliflower and heat until it starts to bubble. At boiling point, turn the heat back down to a simmer and add the vegetable stock.
Now the cauliflower is soft (keep checking this regularly) blend the mixture in a high-speed blender until super smooth and season to taste.
Pour this back into the pan and keep it warm.
Next make the vinaigrette. Blend the spinach, mustard, vinegar, water and oil until its smooth enough to drizzle.
Finally, heat a pan and with a little olive oil sauté the mushrooms.
Ladle the soup into 4 bowls, spoon plenty of the spinach vinaigrette onto the soup and finish with the mushrooms, pumpkin seeds and seasoning.
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