Almond milk & Spaghetti stand-in
So, almond milk is very easy to make. With just almonds. I’m still recovering from the weight of this knowledge. WHAT? Well you soak the almonds (about a cup) overnight, then throw them in the blender and pulse. And milky things start to happen:
Continue to pulse in the blender til the contents seem to have reached their milky max, then pour through a cheesecloth-lined strainer. Carefully pick up the cheesecloth and squeeze the contents to release remaining milk. Pour the milk into a jar with lid and store for a few days in the fridge.
But that’s not all!
Spread the almond residue on a pan and bake at a low temperature until it’s dried out, and you have almond meal! You can leave it at this or process to get a finer flour.
I tried my hand at meatloaf, with a fairly simple recipe:
1lb of meat (I used Laura’s Lean Beef as it was on sale at Kroger), 1 egg, 1/2 c almond meal, whatever fresh or dried herbs suit (I used parsley, basil, thyme), and optional spices (paprika, chili powder, salt, pepper, etc.). Bake at 375 or 400 for about 30 minutes- I checked multiple times to see if the meat was cooked through, so not exactly sure on the time.
I had another first, with spaghetti (aka miracle) squash, so naturally meatloaf + shredded, noodle-like squash resulted in a modified spaghetti dinner:
I can’t do concentrated fruit or veg, so just added some sliced cherry tomatoes to stand in for sauce, plus olive oil. Pretty tasty!