F i r s t W a y :

Combine tomatoes, chipotle puree, almond pulp, garlic, and salt in a blender on high speed, until smooth. Taste and correct seasoning, if necessary. Place in a large pot over medium heat, add chicken, if using, and pinto beans. Bring to boiling, reduce to a simmer, and serve once everything is adequately heated.

*I puree a whole can (7oz) of chipotles with an immersion blender and store in a mason jar in the fridge. It lasts for ages and can be added to a myriad of dishes!

S e c o n d W a y :

Preheat broiler on high. Depending on hunger, size, and your preference for a more peppery soup, cut desired number peppers in half and remove ribs, seeds and stems(IYKYK!). Place cut side down on a baking tray and broil until fairly evenly dark brown. Remove from oven and allow to cool.

While the peppers are broiling, heat the tomatoes, almond pulp, paprika, garlic, and salt over med-high heat until boiling. Cover, and reduce to a simmer.

Once peppers are cooled, peel off as much of the beautifully browned skin as you can. Put the flesh, whole or in pieces, into a large* blender jar. Add the simmering tomato mixture. Cover and blend on high until velvety. Taste and correct seasoning, if necessary.

*If your blender jar is small, do in batches, and heat on the stove.

Variations:

Broil a halved jalapeno with the bell peppers and peel wearing gloves. Add chipotle puree. Add the juice of an orange. Add a tablespoon of olive oil. Add a little oregano. Add chunks of bleu or gorganzola cheese to the bowl, and go fishing with your spoon. Grate a melty cheese over the top.

Preheat oven to 400 degrees. Line 9″ tart pan with crust, cut out shapes with remaining dough, if you have any. Refrigerate until ready to fill.

In a medium bowl, beat eggs. Add milk, sugar, almond pulp, and optional vanilla or almond extract. Stir until well combined. Pour into lined tart pan. Add fruit, making a fun pattern with slices and topping with the optional shaped pie dough, if you like. Bake, 30-60 minutes, until nicely browned.

Enjoy!

Variations:

Combine blueberry or raspberry with peaches or nectarines. Combine blueberry with the zest of a lemon, omit vanilla or almond extract.

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Happy Birthday, Mari!

These are so lovely and very tender. If there are only two of you, I recommend making a half batch, unless you are gunning for a little over indulgence, tee-hee.

Hello freezing January! We are in an unfortunate slump of bitter cold and very few dog walks, wah. What better means of consolation than a little pizza? As I am very much invested in using the almond pulp, I scoured books, the interwebs, and my own memory to create my take on a cauliflower crust. Ages ago, I made one with zucchini (the memory), and not gonna lie, it tasted great but required so much zucchini and sweat equity that I only did it once. This gives the same feel for a lot less effort!

Thankfully, there aren’t many ingredients, either: Cauliflower, almond pulp, parmesan cheese, and eggs (guess how many?!).

Unlike most crusts, you must parbake! This is the first crust, I let the second one brown a bit more.

The final product! It was really, really good. It definitely isn’t the same as wheat, but when you’re off gluten, it definitely makes for a best of both worlds situation.

Hi there! Since Greg and I make almond milk on the regular and prefer not to waste anything, I have been slowly modifying recipes to use the pulp. I thought I’d share, since you may be in the same predicament. I hope you enjoy!

Quick Almond Loaf