It's a New Year, a new decade and a new chance to try innovative recipes and food products popping up on grocery store shelves near you. This week, I decided to make three delectable dishes, like strawberry shortcake doughnuts, chocolate-peanut butter milkshakes, and pasta Bolognese, each made with a few trendy twists — think dairy-free milks, wheat-free flours and clever, plant-based "meats." Move over, cauliflower: There are quite a few newcomers in town!
Get ready for even more grain-free flour options in 2020, like banana flour, chickpea flour, cassava flour and coconut flour. In this light, yet indulgent strawberry shortcake recipe, I utilize blanched almond flour, one of my favorite flours for baking because it creates a fluffy, gluten-free cake, while simultaneously bumping up the protein and fiber content. These portion-controlled sweet treats look so pretty on the table and are an absolute pleasure to devour.
Get the recipe here.
There are loads of new alternative milks on the block — think oat milk, pistachio milk and even banana milk. Choose your own (milk-ish) adventure and blend up this thick and luxurious Chocolate-Peanut Butter Milkshake. It's dairy-free, naturally sweet and calls for only five simple ingredients (ice cream is not one of them!). Just grab your reusable straw (this is 2020!) and sip away.
Browsing the aisles at the supermarket, you'll likely notice a growing number of meat-free "meats" using plant-based combinations. In response to this trend of eating more plants to benefit our health — and the planet's! — I created this hearty vegan pasta Bolognese. The mushrooms and lentils create a full-bodied feel, and the combo of additional veggies, spices and red wine provides that umami flavor we've all come to love and expect in a traditional Bolognese sauce. Don't worry, folks — this saucy pasta isn't just for vegans; I'm confident carnivores will crave it, too.
Get the recipe here.
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