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
- Combine all ingredients, except the sesame seeds and chopped toasted almonds, in large bowl.
- Refrigerate salad base until Kimchi Almond Sauce is prepared.
Sauce Instructions
- 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
- Combine desired amount of sauce with prepared salad base.
- Garnish with sesame seeds and chopped toasted almonds.
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
- Bring a large pot of water to a boil.
- Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
- 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.
- 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.
- 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.
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.
