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Hover over the above image to get more information about Silk Almondmilk and to purchase it from Walmart.

I can still remember my early dairy-free days when I was focused solely on which non-dairy milk to mix into my coffee and just figured I would use other things for cooking. Thankfully, I’ve become a more accomplished vegan chef in the past 10 years or so, and now recognize the versatility of plant alternatives like almondmilk.

I’ve partnered with Silk to share three easy recipe ideas for using Silk Unsweetened Original Almondmilk, which is now available in an even more budget-friendly 96 oz. size at Walmart.

All of these recipes can be made with simple ingredients available at an everyday store like Walmart, which just goes to show how much more accessible dairy-free cooking is getting in 2019!

Fluffy Tofu Scramble

Serves: 2-3

It might not be traditional, but I love to add almondmilk to my scrambled tofu to add fluffiness and creaminess. This basic scramble recipe can be used as a jumping off point for whatever flavors you’d like to create. This particular version doesn’t require nutritional yeast (a popular vegan specialty ingredient), so that you don’t have to go hunting for it at another store.

Ingredients:

  • 2 tbsp olive oil
  • ½ yellow or white onion, diced
  • 2 cloves garlic, minced
  • ½ tsp turmeric
  • ½ tsp paprika
  • ¼ tsp red pepper flakes (or less if sensitive to heat)
  • ¼ tsp ground black pepper
  • ¼ tsp salt
  • 14 oz. (1 package) extra-firm tofu, drained and patted dry
  • 1 tbsp soy sauce
  • ¼ cup Silk Unsweetened Original Almondmilk
  • 2 tbsp hot sauce, optional

Instructions:

  1. Heat the oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring frequently, until softened and lightly browned.
  2. Stir in the garlic and cook for 1 minute or until fragrant. Stir in the spices and cook for another 30 seconds.
  3. Crumble the tofu into the pan, add the soy sauce, and stir well. Continue to cook, stirring occasionally, until the tofu is dried out and lightly browned. Stir in the almondmilk and continue cooking for 2-3 minutes until warm throughout.
  4. Season to taste with additional salt and pepper, and hot sauce if using.

Banana Berry Smoothie

Serves: 2

I love drinking smoothies to refresh and rehydrate after long runs, and you can’t go wrong with the classics. We slice up ripe bananas and keep them in the freezer, along with frozen mixed berries. Between that and the almondmilk, the ingredients to make these smoothies are almost always on hand for when the craving hits.

Ingredients:

Instructions:

  1. Combine all of the ingredients in a blender until desired consistency is reached. Enjoy immediately.

Caramelized Onion Pasta

Serves: 3-4

A splash of almondmilk is a great way to add some creaminess and body to pasta sauce without making it too heavy. For a pantry-friendly and easy meal, I like to caramelize a bunch of onions and then turn them into a pasta dish with various mix-ins depending on what’s in my fridge (suggestions below). Everything in this base recipe is available at Walmart.

Ingredients:

  • 2 tbsp olive oil
  • 2 yellow or white onions, thinly sliced
  • 8 oz dry spaghetti or fettuccini
  • 3 cloves garlic, minced
  • ¼ tsp each of oregano and red pepper flakes
  • ¼ cup Silk Unsweetened Original Almondmilk
  • 2 tbsp lemon juice
  • 1/2 fresh herbs such as basil or parsley

Mix-in ideas:

  1. Green peas
  2. Sauteed spinach or kale
  3. Roasted cherry tomatoes
  4. Vegan parmesan

Instructions:

  1. Heat the olive oil over medium-low heat in a wide pan. Add the onions and stir well, and sprinkle with salt. Cook the onions at a gentle sizzle, stirring occasionally, for about 30-40 minutes or until very soft, decreased significantly in size, and a deep golden brown color.
  2. Meanwhile, cook the pasta in salted water according to package directions. Drain the cooked pasta but do not rinse (unless gluten-free).
  3. Once the onions are caramelized, increase the heat to medium and add the garlic, pepper flakes and oregano, cooking for 60 seconds or until fragrant.
  4. Add the white wine and stir well to deglaze the pan. Add the almondmilk and the cooked pasta, and stir gently to incorporate the pasta and onions.
  5. Fold in the lemon juice and fresh herbs, and season to taste with salt and pepper. Serve warm.

This Ibotta offer will give you cash back when purchasing Silk Almondmilk at select stores.



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