Sounds like the only person I need to forgive is myself.
But, the recipes are actually really really decent! And clever and easy.
Right?! Not a cookbook genre I normally pick up, and I don't know if my sister-in-law knew it as well. So, yes, there's a few unusual ingredients (nutritional yeast, tempeh, seitan), but the beauty of it is...if you need the meat, use the meat. Nobody is judging you, much less cookbook writers who use the f-word a lot.
So. I'm going to share with you the results of one of those recipes, mostly because I've wanted to try it for some time now. Horchata. If you've ever wondered how rice milk, cashew milk, etc., is made - horchata.
And I'll be damned if it isn't just kind of a fun word to say. Horchata. Hoooorchaaaaaata. Its origins are not American (like most foods in America)...and the rice variety is most popular in Mexico and other Latin American countries. Essentially...
At which point, I get something that looks the ivory, creamy goodness that you see in the second photo below. Except, some of the grainier bits of the rice got through, and it wasn't as creamy as the horchata you might buy at your local Mexican grocery store. Meh, details...
This is a two-for-one recipe, folks. In one glass, I get the liquid called horchata. In another glass, I get the cinnamon-y strained-off horchata paste. The liquid horchata is straight up drinkable right then and there. I will add a special note here: the liquid is super in your coffee or with rum. Good to know. The junior varsity horchata leftover is great in your rice pudding, panna cotta, over your oatmeal. You're only limited by your imagination and how much time you spend reading political news on the Internets.
And that is something we could all use a little more of around here.