As the weather warms up, we are excited to bring you a cool recipe from The Almond Milk Cookbook by Alan Roettinger. This new cookbook contains over 100 recipes — from smoothies, to hot and cold soups, to creamy sauces and dressings, to satisfying pasta dishes, to even sweet treats and frozen desserts! These scrumptious recipes show the versatility of this nutritious and flavorful beverage.
Flock members, be sure to read on after the recipe for your chance to win a copy of this book! Not yet a flock member? Join us today! You’ll get presents, win stuff, and feel good about helping Our Hen House change the world for animals. (Plus, your contributions are tax-deductible.)
Zucchini Corn Chowder
(Printed with permission from the Book Publishing Co. Thank you!)
Squash and corn are not only made for each other, but in the American Southwest, they’re also often grown together (along with beans). Their flavors and textures meld nicely while magically remaining distinct. This is definitely not the same old corn chowder you might be used to, although it should hit all the familiar notes.
Makes 4 servings
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
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, potato, 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 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.
Per serving: 378 calories, 10 g protein, 13 g fat (1 g sat), 58 g carbohydrates, 491 mg sodium, 391 mg calcium, 7 g fiber
If you’re in the flock, read on for your chance to win a copy of The Almond Milk Cookbook!
#PRIVATE# Hello Flock Friends!
You could win your very own copy of The Almond Milk Cookbook! Enter by sending an email to me — anne [at] ourhenhouse [dot] org — by midnight ET on 5/29/15. Include your postal address, too.
I’ll send the winner my postal address…