This year Taste of Dallas got a taste of something it liked! Visiting Dallas was Blue Diamond Almond Breeze‘s Homegrown Tour! Joining them on the tour is food expert Chef Patty Mastracco, whom I got to chat with about the brand as we sampled Texas Chili, cornbread and tortillas – all made with Almond Breeze Almondmilk. The tours purpose is to show Dallasites and beyond that Almond Breeze is an easy non-dairy ingredient swap to lighten up your favorite recipes without compromising the taste nor integrity of the recipe! I wanted to share my favorite takeaways from their Dallas stop – including two decadent recipes!
Did You Know: You can keep a supply of this shelf stable product in your pantry for up to 1 year?!
“Almond Breeze is an ideal better-for-you non-dairy alternative! The benefits are no cholesterol, no saturated fats, [Almond Breeze] is vegan and all varieties except Honey and Reduced Sugar are GMO certified!”
I personally value that I can use this for literally any recipe from savory to sweet and not have the icky side effects of dairy! Speaking of recipes, check out two featured Texas exclusive recipes below!
- 2 tablespoons vegetable oil
- 2 cups chopped onion
- 1 1/2 cups mild green chile salsa
- 1 cup Blue Diamond Original Unsweetened Almond Breeze
- 1 cup corn
- 1/2 cup vegetable broth
- 2 teaspoons each: ground cumin, Mexican oregano, chili powder and smoked paprika
- 2 (15-oz.) cans small white beans, rinsed and drained*
- 1 (15-oz.) can white kidney beans, rinsed and drained.
- 1 (14-oz.) can fire-roasted diced tomatoes
- 1 (4-oz.) can diced green chiles
- 1/4 cup masa (corn flour)
- Salt to taste
- Sour cream, shredded Mexican blend cheese, sliced green onions and tri-color tortilla chips
- Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add all remaining ingredients except masa, salt and toppings and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
- Stir in masa and cook for 10 minutes more; season with salt.
- Ladle into bowls and top with desired toppings.
- Sour cream and cheese may be substituted with non-dairy products.
- 2 1/2 cups flour
- 1/2 cup Blue Diamond Almond or Fine Almond Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup Blue Diamond Original Unsweetened Almond Breeze
- 1/3 cup olive or vegetable oil
- Stir together flour, Almond Flour, baking powder and salt in a large bowl. Stir in Almond Breeze and oil to form a soft dough. Gather into a ball and knead several times on a lightly floured board.
- Divide into 8 equal pieces. Roll each out very thinly on a lightly floured board.
- Cook in a large skillet over medium-high heat for about 1 minute on each side or until speckled with brown spots. Let cool before storing in an airtight container. Makes 8 tortillas.
- San Francisco, California: Cheese Fondue with Sourdough
- Sacramento, California: Polenta and Pear Cake
- New York, New York: Cheesecake
- Atlanta, Georgia: Waffles and Grits, Banana Pudding
Blue Diamond Almond Breeze can be found at all major grocers!
Visit AlmondBreeze.com for more information.
hungry Breezy, Dallas.
This is a sponsored post, all opinions are my own.