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Heavenly Bowl

Description

Place a serving of the rice (hot, warm or cooled) in a bowl, then top with a bit of the Heavenly Sauce, followed by the other ingredients listed and ending with the salsa. Add another dollop of the Heavenly Sauce, and bon appétit!

Ingredients

  • 1 recipe of Heavenly Jasmine Rice (below)
  • 1 1/2 cups of Heavenly Sauce (below)
  • 2 to 3 cups shredded sharp cheddar cheese
  • 2 ripe avocados, peeled, seeded, diced
  • 2 to 3 medium tomatoes, cored and chopped
  • 1 cup sliced black olives
  • About 3/4 cup chopped green onion
  • 1 cup black beans, canned or fresh-cooked
  • 1 1/2 cups salsa

Jasmine Rice Makes 6 to 8 servings

  • 1/2 cup chopped yellow onion
  • 2 tablespoons butter
  • 1 1/2 cups jasmine rice
  • 3 cups water
  • 1/4 teaspoon salt

Heavenly Sauce Makes 2-1/2 cups

  • 1/2 cup canola oil
  • 1/2 cup roasted and skinned Oregon hazelnuts
  • 1/3 cup canned and drained garbanzo beans
  • 1/4 cup cooked and drained soybeans*
  • 4 cloves garlic
  • 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 1/3 cup nutritional yeast*
  • 1 tablespoon Ponzu sauce (or soy sauce)
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ascorbic acid (optional, for “zing”—available in the health food section of most supermarkets)*

* Found in local natural foods store.

Instructions

Jasmine Rice

  1. In medium-sized heavy-bottomed pot over medium heat, sauté the onion in the butter until the onion is soft and translucent (about 5 minutes).
  2. Add the rice and sauté to evenly coat the grains.
  3. Add the water and salt, increase the temperature to medium-high and bring the water to a boil, stirring occasionally with a flat-bottomed utensil so the rice won’t scorch.
  4. Once the water has boiled, reduce the temperature to low, cover, and cook the rice at a very slow simmer for 20 minutes without uncovering the pot.
  5. After 20 minutes, check the rice. If all the water has been absorbed, the rice is done. Gently fluff it with a fork. If not serving immediately, place a paper towel over the top of the pot and put the lid back on to keep the rice hot (the paper towel absorbs condensation that would otherwise drip back down on the rice and make it soggy).

Heavenly Sauce

  1. In a blender, combine the oil, hazelnuts, garbanzo beans, soybeans and garlic. Pulse several times, stopping to scrape down the sides to ensure everything is fully blended.
  2. Once the mixture is a rough purée, add the water, lemon juice, nutritional yeast, Ponzu sauce (or soy sauce), salt, basil, cumin, and ascorbic acid.
  3. Continue blending until the mixture is relatively smooth (it will remain grainy because of the nuts). Scrape it into a container and store in the refrigerator for up to 2 weeks.

Harissa-Spiced Lamb with Glazed Eggplant and Pistachio Raita

Ingredients

Harissa-Spiced Lamb Chops

  • 8 lamb chops
  • 1 1⁄2 tablespoons Harissa spice mix 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley
  • 1⁄2 cup Grapeseed oil, as needed
  • 1 cup pistachios, crushed

Pistachio Romesco

  • 1 red bell pepper
  • 1⁄4 cup extra virgin olive oil
  • 1⁄2 red onion, sliced
  • 2 Roma tomatoes, diced
  • 2 garlic cloves, sliced
  • 4 Piquillo peppers (canned)
  • 1⁄4 cup sourdough croutons
  • 1⁄2 cup pistachios, crushed
  • 1 tablespoon red wine vinegar
  • Salt and pepper

Glazed Eggplant

  • 2 Japanese eggplants
  • 3 tablespoons sherry vinegar 2 tablespoons honey
  • Olive oil, as needed
  • Salt and pepper

Pistachio Raita

  • 1 cup thick Greek yogurt
  • 1⁄2 cup cucumber, peeled, seeded, and grated
  • 2 cloves garlic, peeled, germ removed and finely grated 1⁄2 lemon, zested
  • 2 tablespoons mint, chopped
  • 2 tablespoons pistachios, crushed
  • Salt and pepper, as needed

Instructions

Prep Ahead

  1. Combine the Harissa spice mix and herbs with the grapeseed oil and blend using a hand blender until it forms a paste. Pour over the lamb and refrigerate for 1-2 hours or overnight.
  2. Slice the eggplant into 1-inch slices.
  3. Crush the pistachios using a pot until they are finely chopped. Reserve.
  4. Over an open flame, blacken the skin of the red bell pepper. Transfer the pepper to a bowl and cover it with plastic, steam at room temperature for 10 minutes. Peel the black skin from the red pepper and trim away the seeds.
  5. Thinly slice the red onion, Piquillo peppers, 2 cloves of garlic and combine in a bowl. Roughly dice the tomatoes and combine in the same bowl. Reserve.
  6. Peel, seed and grate the cucumber. Toss it with 1 teaspoon of salt and rest at room temperature for 10 minutes to extract the liquid. Squeeze dry the grated cucumber and transfer to a small bowl.
  7. Mix the Pistachio Raita, then combine all ingredients in the bowl with the grated cucumber, season with salt, lemon zest and pepper to taste. Mix in the crushed pistachios and chopped mint.

Instructions

  1. For the Pistachio Romesco: Heat 1 tablespoon of olive oil in a large sauté pan over high heat. Add the onion, tomatoes, garlic, and Piquillo peppers. Sauté until the onions are tender and the liquid has evaporated; about 4 minutes. Transfer peppers and cooked vegetables to a blender with the croutons, pistachios, and vinegar. Blend until smooth and while running, pour in the remaining olive oil until emulsified. Season, to taste, with paprika, salt and pepper.
  2. For the Glazed Eggplant: Heat a thin layer of olive oil in a large sauté pan over high heat. Add eggplant in a single layer (you may need to do this in batches) and sear until golden brown on both sides. Reduce heat to medium and deglaze using the sherry vinegar and honey. Bring to a simmer until reduced to a glaze.
  3. For the Lamb Chops: When ready to serve, preheat a grill to medium-high heat. Season the marinated lamb with salt and pepper and then grill the lamb until it is cooked to your desired temperature (about 5 minutes for medium rare). Remove from the grill and let rest for a few minutes. Brush some Romesco Sauce on each side of each chop and dip them in the reserved crushed pistachios to coat them.

Assembly

  1. Spoon some Romesco sauce onto each plate and drag a spoon across it to make a well.
  2. Place 4 slices of glazed eggplant over the sauce and sprinkle some toasted pistachios on top.
  3. Divide the lamb chops between the plates and serve the Raita on the side.

Toasted Coconut N’ Almond Butter Spread

Description

Spread your love of almonds with this finger-licking, sweet and buttery treat! You’ll find excuses to put this spread on everything and anything. 

Ingredients

  • 3 cups roasted, unsalted almonds
  • 1/4 cup honey
  • 2 tablespoons toasted unsweetened coconut flakes
  • Optional: 1 tablespoon coconut oil

Instructions

  1. Pour almonds into a food processor or blender and pulse until they are finely ground.
  2. Add honey and coconut flakes to almonds; pulse again until the almond mixture becomes thick and smooth. If needed, add coconut oil for a smoother consistency. Store covered in the refrigerator.

Vegetarian Spiced Pecan Taquitos

Description

Blogger Liz Moody shares a fun, flavorful spin on an all-time party favorite, Vegetarian Spiced Pecan Taquitos.

Ingredients

  • 2 cups pecan pieces, finely chopped
  • 1 tablespoon olive oil and more to brush tortillas
  • 3 cups fresh or frozen cauliflower rice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup tomato paste
  • 3/4 cup water
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon fine grain sea salt
  • 3 cups shredded cheddar
  • 20 small corn tortillas
  • Salsa, sour cream, or other condiments of choice

Instructions

  1. Preheat oven to 425F.
  2. In a skillet over medium heat, warm with a drizzle of olive oil.
  3. Add the cauliflower rice and sauté until brown at edges, about 5 minutes.
  4. Add the chopped pecan pieces, chili powder, and cumin and toast until fragrant, 1-2 minutes.
  5. Add tomato paste, water, garlic powder, onion powder, and salt, and stir until well combined and warmed through.
  6. Warm tortillas in the oven until pliable, about 30 seconds.
  7. Add a thin line of pecan mixture down one side of the tortilla, followed by a sprinkle of cheese.
  8. Roll tightly and place seam-side down on a parchment-lined baking sheet.
  9. Brush with olive or avocado oil to lightly coat the side facing up and bake for 15-20 minutes, until golden at edges.
  10. Serve with salsa, sour cream, or condiments of choice.

Quinoa and Pecan Stuffed Peppers

Description

Pop these peppers into your Instant Pot (or your oven) for a quick and flavorful weeknight dinner. Pecans serve as a plant-based protein taking vegetarian stuffed peppers to the next level. Spicy quinoa and black beans mixed with zesty pecan pieces, tomatoes and corn combine for a delicious meal for the whole family. 

Ingredients

  • 1 cup cooked quinoa
  • 1 1/2 cups (1-15 ounce can) cooked black beans
  • 1 cup frozen corn kernels
  • 2/3 cup raw pecan pieces
  • 1 to 2 tablespoons taco seasoning
  • 2 cups fire roasted tomatoes
  • 1/2 yellow onion, diced
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 4 multicolor bell peppers
  • 1 ripe avocado, diced (for garnish)
  • 1 lime, sliced (for garnish)
  • 2 radishes, sliced (for garnish, optional)

Instructions

  1. In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
  2. Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling.
  3. If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350F for 30 minutes, or until peppers are tender.
  4. Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.

Mac and Cheese with Pecan Breadcrumbs

Description

Here’s a fun spin on a holiday staple! ​With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this macaroni and cheese is extra creamy, extra creative and extra delicious. Sprinkle with a mixture of blended pecans and cheddar cheese to add a crunchy finish to this family favorite dish.

Ingredients

  • 1/2 cup raw pecan pieces
  • 8 ounces cavatappi pasta
  • 1 tablespoon butter
  • 8 ounce block of cheddar cheese
  • 15 ounces part skim ricotta cheese
  • 4 tablespoons sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 large egg, lightly beaten
  • 2 to 4 tablespoons pasta cooking water

Instructions

  1. Preheat oven to 375F.
  2. Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
  3. While pasta is cooking, shred cheddar cheese on a box grater.
  4. Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
  5. Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to the warm pasta. Stir until thoroughly combined. Add egg, stir. Add 2 to 4 tablespoons pasta water to loosen mixture, stir until smooth.
  6. Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
  7. Bake for 30 minutes.

Poached Halibut with Pistachio Soup

Description

Poached Halibut with Pistachio Soup by Chef Gerald Hirigoyen.

Ingredients

Warm Pistachio Soup:

  • 2 tablespoons / 30 ml olive oil
  • 2⁄3 cup / 75 g onion, chopped
  • 2 springs fresh thyme, chopped
  • 1 each garlic clove
  • ½ cup / 80 g pistachios, whole
  • 4¼ cup / 1000 ml chicken broth
  • Salt as needed
  • Pepper as needed

Garnish:

  • ¼ cup / 60 ml olive oil
  • 1 cup / 120 g onion, diced
  • ½ cup / 120 g butternut squash, peeled and diced
  • 1⅓ cups / 120 g fennel, sliced
  • ¾ cup / 120 g celery root, diced
  • 2 2/3 cups / 120 g carrots, peeled and thickly sliced
  • 2 cups, 1 tablespoon / 500 ml white wine
  • 1 cup / 250 ml chicken stock
  • Salt as needed
  • Pepper as needed

Pistachio Pesto Topping: 

  • 15 basil leaves
  • 1 garlic clove, whole
  • 2 tablespoons / 20 g potato, cooked
  • ⅓ cup / 50 g pistachios, whole
  • ½ cup / 100 ml extra virgin olive oil
  • ½ lemon, juiced
  • Salt as needed
  • Pepper as needed

Assembly:

  • 1 pound / 500 g halibut filet, cut into cubes
  • Salt as needed
  • Pepper as needed
  • Extra virgin olive oil as needed

Instructions

Warm Pistachio Soup:

  1. In a large saucepan on medium heat, combine olive oil, onion, thyme, garlic, and pistachio kernels. Sauté for about five minutes, or until golden brown. Add chicken broth and bring to a boil. Simmer for about twenty minutes. Add salt and pepper to taste.
  2. When finished, pour saucepan contents into a blender and mix on high. Strain through a small sieve and set aside.

Garnish:

  1. In a large sauté pan, on medium heat, combine olive oil, onion, butternut squash, fennel, celery root, and carrots. Sauté for about five minutes, adding salt and pepper to taste.
  2. Add white wine and bring to a boil until all the liquid is gone. When the liquid has evaporated, add the chicken broth and continue to boil until all the liquid is gone and the vegetables are cooked through. Set aside.

Pistachio Pesto Topping:

  1. Combine basil, garlic, potato, pistachio kernels, and salt in a mortar and mash it together. When it starts to break down a bit, gradually add the olive oil and continue to mash it all together.
  2. After it has been mixed well, add the lemon juice and mix together. Set aside.

Assembly:

  1. Add salt and pepper to the halibut cubes and sauté in a medium sized sauté pan on medium high for about two minutes on each side, or until golden brown.
  2. Place a towel on a plate, and when fish is golden brown, pour the cooked fish on top of the towel (to remove excess oil).
  3. In a separate shallow bowl, pour in some of the hot pistachio soup with a ladle, add vegetables on top, and place about five or six cubes of halibut on top of the vegetables.
  4. Sprinkle the pistachio pesto topping over the soup and finish with some extra virgin olive oil over the dish.

Cacio e Pepe with Crispy Sage

Description

From hazelnut flour pasta to hazelnuts sprinkled on top, this cacio e pepe showcases how versatile Oregon hazelnuts are.

Ingredients

Hazelnut Pasta Dough

  • 10 ounces doppio flour
  • 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
  • 5 ounces semolina
  • 10 egg yolks
  • 2 whole eggs
  • 2 tsp kosher salt

Cacio de Pepe

  • 32 ounces hazelnut pasta (rolled and portioned)
  • 10 ounces unsalted butter, cubed
  • 1 tablespoon fresh cracked black pepper (more if you like it)
  • 3/4 cup finely grated Parmesan
  • 1/3 cup finely grated Pecorino
  • 6-10 sage leaves

Instructions

Hazelnut Pasta Dough

  1. In a KitchenAid bowl combine hazelnut flour, doppio flour, semolina, and salt. Mix on low speed to combine using dough hook attachment. With the machine still running on low speed, add eggs slowly in batches to incorporate.
  2. Dough should pull away from the sides of the bowl and form a ball. Once the dough ball is formed, remove from the bowl and knead for about a minute on a lightly floured surface. Wrap dough tightly in plastic wrap and let the dough rest for at least thirty minutes before rolling.
  3. After pasta dough has rested, cut it into quarters. Working on a lightly floured surface begin to flatten the dough pieces by rolling them out with a rolling pin until they are less than a half inch thick. Begin working the dough through your pasta maker starting on the largest setting and slowly working your way down to your desired thinness. On a KitchenAid pasta roller I like to go the #6 setting before running it through the fettuccine cutter attachment. If you don’t have a cutter you could do a hand cut pasta type such as pappardelle.
  4. After you roll the pasta and cut it make sure you flour it well to prevent sticking before and during cooking.

Cacio de Pepe

  1. In a large stock pot, bring 8 quarts of water to a boil. Season water with salt; add pasta and cook for 45 seconds to 1 minute. Drain pasta, reserving 3 cups pasta cooking water.
  2. Meanwhile, melt 4 ounces of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 3 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining 4 ounces butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente (add more pasta water if the sauce seems dry.) Transfer pasta to warm bowls and serve. Garnish with fried sage, pecorino, and grated hazelnuts.

Ingredients

Hazelnut Pasta Dough

  1. 10 ounces doppio flour
  2. 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
  3. 5 ounces semolina
  4. 10 egg yolks
  5. 2 whole eggs
  6. 2 teaspoons kosher salt

Cacio de Pepe

  1. 32 ounces hazelnut pasta (rolled and portioned)
  2. 10 ounces unsalted butter, cubed
  3. 1 tablespoon fresh cracked black pepper (more if you like it)
  4. 3/4 cup finely grated Parmesan
  5. 1/3 cup finely grated Pecorino
  6. 6-10 sage leaves

Almond Crumble Salad with Kimchi Sauce

Description

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.

Ingredients

Salad Base

  • 3 cups (750 mL) riced cauliflower or kohlrabi
  • 2 cups (500 mL) chopped toasted almonds
  • ½ cup (125 mL) shredded cabbage
  • ½ cup (125 mL) shredded carrot
  • ¼ cup (60 mL) thinly sliced green onions
  • Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds

Sauce

  • ¾ cup (175 mL) roasted almond butter
  • ¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine)
  • ½ cup (125 mL) plain unsweetened almond milk
  • 1 tbsp (15 mL) lime juice
  • 2 tsp (10 mL) nutritional yeast
  • 1 tsp (5 mL) low sodium soy sauce
  • ½ tsp (2 mL) toasted sesame oil
  • Sea salt, to taste

Instructions

Salad Base Instructions

  1. Combine all ingredients, except the sesame seeds and chopped toasted almonds, in large bowl.
  2. Refrigerate salad base until Kimchi Almond Sauce is prepared.

Sauce Instructions

  1. Combine all ingredients in a blender and blend until smooth. Adjust consistency with additional almond milk and/or kimchi brine to reach desired texture and heat level.

Salad and Sauce Procedure

  1. Combine desired amount of sauce with prepared salad base.
  2. Garnish with sesame seeds and chopped toasted almonds.

Asian Noodle Bowl with Spicy Almond Sauce

Description

Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat. Developed by: Ellie Krieger cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”

Ingredients

  • 1/4 cup sliced almonds
  • 3/4 pound whole-wheat spaghetti
  • 1/2 head broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly
  • 2 cups (about 4 ounces) of snow peas, trimmed
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/2 cup of unsalted almond butter
  • 1/4 cup of reduced sodium soy sauce
  • 3 tablespoon fresh lime juice
  • 2 tablespoons of brown sugar
  • 1 tablespoon chili-garlic sauce, such as Sriracha
  • 1 scallion, green part only (about 3 tablespoons)

Instructions

  1. Bring a large pot of water to a boil.
  2. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
  3. Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
  4. While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
  5. Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.