Soy Milk

Soy milk is a plant-based beverage made from soaking, grinding, and boiling soybeans. Originating in East Asia, it has been consumed for centuries, particularly in China. Its flavor is mild and slightly nutty, with a subtle sweetness that varies depending on the brand and whether it is sweetened. The texture is smooth and creamy, often comparable to dairy milk, though it can sometimes have a slightly grainy or beany aftertaste if not processed well. Soy milk performs well in cooking and baking, as it can froth like dairy milk for lattes, and its high protein content helps provide structure in recipes. It is a versatile ingredient that can be used in everything from smoothies to soups.

Notes

When selecting soy milk, look for cartons with minimal additives and a fresh, unopened seal. Refrigerate after opening and consume within 7 to 10 days for best quality. Unopened, soy milk can last for several weeks in the pantry. For long-term storage, freezing is an option, though separation may occur upon thawing. Soy milk is a common allergen, so care should be taken when preparing dishes for those with soy sensitivities.

Uses

Smoothies
Coffee creamer
Baking recipes
Vegan soups
Hot cereal

Replacements

Rutabaga

Rutabaga, often referred to as Swedish turnip, is a root vegetable that is a cross between a cabbage and a turnip. Originating in northern Europe, it has been cultivated for centuries and is a staple in many traditional dishes. Its flavor is earthy and slightly sweet with a hint of bitterness, reminiscent of a turnip but milder and more complex. The texture is firm and dense, becoming tender and velvety when cooked. In culinary applications, rutabaga holds its shape well during roasting and mashing, absorbs flavors from seasonings and broths, and adds a subtle sweetness to dishes. Its versatility makes it a favorite in hearty soups, stews, and roasted vegetable medleys.

Habanero Peppers

Habanero peppers are small, lantern-shaped chili peppers renowned for their intense heat and fruity flavor. Originating in the Amazon region of South America, they have become a staple in many Caribbean and Mexican cuisines. Their flavor profile is complex, offering a balance of fiery heat with notes of citrus and tropical fruit. The texture of habaneros is thin-walled and somewhat brittle, giving them a satisfying crunch when eaten raw. In cooking, habaneros are versatile; their heat mellows when roasted or cooked, making them suitable for salsas, hot sauces, and marinades. They add a vibrant kick to dishes while contributing a unique depth of flavor.

Recipes to try

Spinach and Ricotta Stuffed Manicotti Bake

Creamy ricotta meets vibrant spinach in tender manicotti shells, all smothered in bubbly marinara and golden bubbly cheese.

Veggie Loaded Sheet Pan Nachos

Crispy tortilla chips smothered in melted cheese and piled high with roasted veggies make these nachos a crowd-pleaser.