The cookbook I’ve been working on, What a Good Eater!, is available for pre-order this week, and I thought I’d spread the love around by sharing with you another one of my current favorite cookbooks. This one is called The New Milks, by Dina Cheney. I am not affiliated with this book in any way, I am just sharing it with you because I like to share my favorite finds and this book has some awesome recipes! End disclaimer.
If you are like me and don’t do much dairy, and you like savory meals and drinks, I’ve found an excellent book to share. It’s called The New Milks by Dina Cheney, and it contains over 100 dairy-free recipes “for making and cooking with soy, nut, seed, grain, and coconut milks.” I promise, you will not miss the dairy. Not one bit.
Here are a couple of the recipes I tried, and how they turned out:
Vanilla Chia Seed Pudding with Coconut Yogurt
This one is my favorites because it is super easy and involves no cooking: you just pour all but the last ingredient into a quart size container, shake it up, and refrigerate it overnight. The best part is that I have a highly energized toddler who was more than enthusiastic about shaking the plastic container while I sat back and watched. In the morning we added the final ingredient (coconut yogurt), topped with fresh blueberries, and served it up.
The chia seeds thickened up overnight, and the vanilla added just the right amount of flavoring. Thanks to the easy prep and healthy ingredients this recipe will now be a breakfast staple in our house.
Since I love savory recipes, the next one I tried was the Malai Kofta, which is vegetarian Indian dumplings in spiced tomato sauce. This was one of my favorite dishes I used to get at least once a week when I worked in an office, from a nearby Indian restaurant, and while it was sooooo good, I knew it probably wasn’t that good for me. I didn’t know what to expect from this healthier version that Cheney presents, but I gave it a shot.
OH, MY, WORD, these things were on point. Coconut milk, russet potatoes, chopped dried apricots, ginger, garam masala…all of these flavors and more get rolled up into these delicious dumplings that simmer in the savory tomato sauce. We ate it over basmati rice. I’ve made this twice already, even doubled the recipe the second time around, and we had no leftovers. They were that good.
If you like what you see, you can grab the book here. Find more dairy-free recipes, and learn more about the author Dina Cheney, at www.thenewmilks.com.