Description
This dairy-free white sauce gets it’s flavor from onion, garlic and nutritional yeast. Serve over fettucine, ravioli or any other desired pasta. Reserve water from cooking pasta as you’ll need it for this recipe.
Ingredients
- 1 cup pasta water, plus additional if necessary for thinning sauce
- 1 cup California walnuts
- 1/3 cup chopped onion
- 1 tablespoon lemon juice
- 2 teaspoons nutritional yeast
- 1/2 teaspoon of salt
- 1/4 teaspoon fresh cracked pepper
- 2 cloves garlic
- Hot cooked pasta
- Chopped California walnuts, toasted
- Snipped or chopped fresh basil and finely grated lemon zest for garnish
Instructions
- Place walnuts, reserved pasta water, onion, lemon juice, nutritional yeast, salt, pepper and garlic in a blender and puree until smooth.
- Transfer to a sauté pan add desired pasta, tossing to coat and adding additional pasta water if needed to thin sauce.
- Plate pasta and garnish with walnuts, basil and lemon.
Recipe Tip: This pasta sauce is very versatile and may also be served stirred into rice or mashed potatoes.
Description
Serve up a plant-forward appetizer in no time with these walnut meat nachos. The spicy walnut meat is full of tantalizing flavors that complement the chips and fresh toppings.
Ingredients
Spicy Walnut Meat
- 1 1/2 cups California Walnuts
- 1 1/2 tablespoons tomato paste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 teaspoon olive oil
- 1/4 to 1/2 teaspoon red chili flakes
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 to 2 tablespoons water
Other Nacho Ingredients
- 6 servings tortilla chips (about 8 cups)
- 1 cup + 2 tablespoons refried beans
- 1 1/2 cups traditional or vegan cheese (Mexican blend, Cheddar, Jack or pepper-Jack)
- Diced tomato, diced avocado, fresh cilantro leaves, jalapeño slices, pickled onion, sour cream, hot sauce or salsa and lime wedges (optional garnishes)
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Place all Spicy Walnut Meat ingredients in a food processor and pulse until well-mixed and crumb like. The mixture should look and smell like taco meat and will hold its shape when gently pinched between your fingers.
- Place half the chips on prepared baking sheet and top with half the beans, cheese and taco meat. Repeat layers.
- Bake for 12 minutes or until cheese is fully melted and chips are lightly browned. Serve with any desired garnishes.
Description
A classic pasta dish gets a nutritious makeover. Swap out traditional Alfredo sauce ingredients for better-for-you pecans, cauliflower and milk that come together with linguine to make a hearty and delicious meal. Recipe by Katie Morford, Mom’s Kitchen Handbook.
INGREDIENTS
- 2/3 cup raw pecan halves
- 1 cup oat milk (or milk of your choice)
- 2 cups medium cauliflower florets
- 1 large clove garlic
- 1 pound linguine
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese or vegan Parmesan, plus more for garnish, if desired
Instructions
- Put the pecans in a blender and cover with the oat milk. Leave to soak, but don’t blend yet.
- Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until tender enough to easily pierce with a knife, about 5 to 6 minutes. Use a slotted spoon to scoop out the cauliflower and garlic, drain well, and add to the blender.
- Bring the water back to a boil and add the linguine. Cook according to package directions until al dente.
- While the linguine cooks, add the lemon zest and juice, salt, and pepper to the blender. Puree until smooth.
- When the linguine is done, scoop out 1/2 cup of the pasta water and set aside. Drain the linguine and return immediately to the pot. Add the pecan/cauliflower sauce, Parmesan, and enough pasta cooking water so the sauce lightly coats the pasta.
- Serve immediately.
Description
Nothing beats a one-pan meal the whole family will love! Pecan-crusted chicken is added to a sheet pan alongside carrots and red potatoes for a complete meal that requires just 15 minutes of prep and little clean-up. Recipe by Aubrey Cota, Real Housemoms.
Ingredients
- Veggies:
- 1 pound baby red potatoes, quartered
- 1 pound baby carrots
- 3 tablespoons olive oil or pecan oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pecan-Crusted Chicken:
- 2 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1/2 tablespoon salt
- 1/4 teaspoon black pepper
- 1 cup raw pecan pieces or finely chopped raw pecan halves
- 1/2 cup panko breadcrumbs
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 2 eggs
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400 degrees F.
- For the veggies: Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with oil, 1 teaspoon salt and 1/4 teaspoon pepper.
- For the chicken: Slice chicken horizontally into 4 cutlets. Season with salt and pepper.
- In a shallow bowl combine the pecans, breadcrumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
- In a separate bowl, beat the eggs.
- Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
- Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
- Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.
Description
You won’t miss the beef in this healthier version of the classic Italian favorite.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup minced onion
- 1 teaspoon minced garlic
- 1 tablespoon tomato paste
- 1/2 cup walnuts, chopped
- 1/4 cup cooked brown rice
- 1/4 cup chopped roasted red peppers
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons chopped Italian parsley
- 1 egg, beaten
- California Walnut Pesto or Muhammara Sauce
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
- Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
- Form into 8 equal balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. Serve with California Walnut Pesto or Muhammara Sauce.
Description
These beefy tasting burgers get their flavor from a steak house seasoning.
Ingredients
- 1 1/2 cups California walnuts
- 3/4 cup red kidney beans, drained and rinsed
- 3/4 cup cooked red lentils
- 6 tablespoons caramelized onions, chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons steak house seasoning
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
- Optional: add 1 egg and ¼ cup of panko for firmer texture
- Additional oil for brushing
Instructions
- Place walnuts in a food processor and pulse to coarsely chop. Add kidney beans and lentils and pulse to combine.
- Add caramelized onions, Worcestershire sauce, steak house seasoning, olive oil and salt and pulse to blend but not mushy. Form into 4 large patties.
- Heat grill or flat top. Brush patties with olive oil and cook for 2 minutes on each side or nicely seared.
Description
In this recipe, an intensely flavored dry hard cider is used to cook tender salmon fillets. The fish is complemented with a sprinkle of buttery hazelnuts and a drizzle of tangy mustard sauce that has hints of sweet cider flavor.
Ingredients
- One 22-ounce bottle Portland Cider Company Kinda Dry
- ¼ cup prepared Dijon mustard
- 1 tablespoon honey
- 4 garlic cloves, smashed and peeled
- 5-inch sprig fresh rosemary
- Four 4-ounce fillets of salmon with skin
- ½ cup finely chopped roasted hazelnuts
- Fine sea salt
- Ground black pepper
Instructions
- Pour 3 ounces of the cider into a small saucepan. Heat over medium and bring to a simmer. Cook for 5 minutes, until the cider is reduced by half to 1.5 ounces.
- Stir together the mustard and honey in a small dish. Add the warm reduced cider and stir well until smooth. Stir in a pinch of black pepper and set aside.
- Pour the remaining cider into a shallow 5-quart pot or pan. Add the garlic cloves and rosemary. Bring to a gentle simmer over medium-low to medium heat.
- Sprinkle the tops of the salmon fillets with salt and pepper. Slide the salmon pieces into the cider and cook for 7 to 10 minutes, just until cooked through and no longer raw in the center. They will be pale pink in color and flake easily with a fork. Use a slotted spoon or large spatula to carefully transfer the salmon to serving plates.
- Sprinkle with hazelnuts. Drizzle with cider mustard sauce or serve the sauce on the side.
Description
This vegetarian version of the traditional Lao salad is made with walnut meat. Served in lettuce with vegetables and a dipping sauce, it makes a light and fresh dish. Recipe by Chef Ann Kim.
Ingredients
Dipping Sauce:
- 1/4 cup fresh lime juice
- 1 1/2 tablespoons fish sauce (or vegetarian substitute)
- 1 1/2 tablespoons packed brown sugar
- 1 Thai chili, thinly sliced
Larb:
- 2 1/2 cups California walnuts
- 1 (15.5-oz.) can chickpeas, rinsed and drained
- 1/2 cup chopped shallots
- 1/4 cup grapeseed or canola oil, divided
- 2 tablespoons minced lemongrass
- 4 teaspoons fish sauce (or vegetarian substitute)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 kaffir lime leaves, thinly sliced
- 1 to 2 Thai chilis, thinly sliced
- 2 scallions, thinly sliced
- 16 iceberg lettuce leaves or other leafy lettuce
- 4 radishes, thinly sliced
- 2 Persian cucumbers, thinly sliced
- Mint and cilantro leaves and tender stems
- 8 lime wedges
Instructions
- To prepare dipping sauce, stir together all ingredients in a small bowl and set aside.
- To prepare larb, place walnuts and chickpeas in a food processor and pulse until coarsely chopped
- Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
- Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and saute for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
- Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.
Description
Crispy on the outside, juicy and tender on the inside, this gluten-free alternative to traditional pork chops will be a family favorite. By using pecans in place of breadcrumbs and an air fryer in place of traditional frying, you have a more nutritious alternative to fried pork chops without sacrificing flavor. Recipe submitted by Amy Rains, Wholesomelicious.
Ingredients
- 1 cup pecan pieces
- 1/3 cup arrowroot or corn starch
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt, plus more to taste
- 1 large egg
- 1 teaspoon Dijon mustard, plus more for serving
- 1 tablespoon water
- 2 garlic cloves, crushed
- 6 medium sized boneless pork chops (trimmed of any fat)
Instructions
- Preheat the air fryer to 400 degrees F.
- In a medium sized bowl, mix together pecans, arrowroot starch, Italian seasoning, onion powder, garlic powder and sea salt.
- In a separate bowl, whisk together egg, Dijon mustard, water, and garlic.
- To make the pork chops*: first cover the pork chops in the egg mixture, then transfer to the bowl with the pecan mixture to coat all sides. Repeat with remaining pork chops. Place 3 pork chops in the air fryer basket.
- Cook pork chops for 6 minutes, flip, then cook for an additional 6 minutes. Set aside on a plate.
- Repeat with remaining pork chops.
- Serve hot with extra Dijon mustard (if using).
*Note: If you don’t have an air fryer, coat the pork chops using the same method, then sauté the pork chops for 5-6 minutes per side in an oiled skillet over medium-high heat.
Description
This delicious pasta is flavored with walnut sausage, walnut ricotta, and walnut parmesan.
Ingredients
Instructions
- Heat oil in a large skillet over medium heat. Add onion and garlic and sauté for 3 minutes.
- Add blanched broccoli, stock, pasta water and pasta and cook on high for 2 minutes or until sauce had reduced and pasta is glazed. Stir in walnut sausage.
- Finish with lemon juice and garnish with walnut ricotta, walnut Parmesan, lemon zest and red pepper flakes.
