DESCRIPTION
Part pumpkin, part cheesecake, this walnut tart is a nice alternative to traditional pumpkin pie.
Recipe by Patty Mastracco.
INGREDIENTS
SWEET TART CRUST
- 1 1/4 cups flour
- 1/3 cup California walnuts, finely chopped
- 1/3 cup powdered sugar
- 1/3 cup salted butter, softened
- 1 large egg
FILLING
- 1 (15 ounce) canned pumpkin
- 4 ounces low-fat cream cheese, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg plus 1 egg yolk
- 1/2 cup California walnuts, coarsely chopped
INSTRUCTIONS
SWEET TART CRUST
- Stir together flour, walnuts and powdered sugar in a medium bowl. Stir in butter and egg. Stir well with a fork until a soft dough forms. Gather into a ball and wrap tightly. Refrigerate for at least 1 hour or until dough is easy to handle.
- Preheat oven to 350℉ and coat a 9-inch tart pan with a removable bottom with nonstick cooking spray.
- Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press onto the bottom and sides of prepared pan and poke with a fork on the bottom and sides. Bake for 20 minutes.
FILLING
- While crust is baking, whisk together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
- Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set when the pan is gently tapped.
- Remove from oven and let cool. Cover and refrigerate until ready to serve.
- Optional: When ready to serve, top each slice with a dollop of whipped cream.
DESCRIPTION
Walnut butter is easy to make, and offers a variety of convenient applications. Spread on crostini and garnish with a slice of fruit or fresh herbs for an elegant appetizer, or use it as a dip for crisp vegetables for a quick snack.
INGREDIENTS
- 2 cups California walnuts
- 1/4 teaspoon salt
- 2 teaspoons walnut or vegetable oil (or as needed)
- Optional, to taste: A little honey A little cinnamon
INSTRUCTIONS
You can make walnut butter using raw, soaked or toasted walnuts. Here’s how to do all three, and why they’re different.
Raw walnuts: Use raw walnuts for a very creamy and smooth texture that tastes like a just-shelled walnut.
Soaked walnuts: This method will remove some of the tannin from the walnut skin, and offer a more textured walnut butter. Soak walnuts overnight, drain and discard the water. Then, toast the walnuts in a single layer on a baking sheet at 350° F for up to 15 minutes to dry them out (don’t let them get dark!). Cool the walnuts before making them into butter.
Toasted walnuts: To enhance the sweet, nutty flavor of walnuts, toast them before making them into butter. Walnut butter with toasted walnuts will provide a coarse textured finished product. Toast walnuts in a single layer on a baking sheet at 350° F for 8 to 10 minutes, or until fragrant. Cool the walnuts before making them into butter.
TO MAKE BUTTER
- Make walnut butter by putting the walnuts in the bowl of a food processor and grinding them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together. If you like, add small touches of honey and/or cinnamon to taste.
DESCRIPTION
“This easy veggie quiche with a walnut crust is a delicious quiche recipe perfect for weekend brunch or even meal prep. The crust is made with walnuts, providing some extra protein (4g/oz) and good fats (like 2.5g/oz of omega-3 ALA).” – Erin Morrissey, Erin Lives Whole
INGREDIENTS
Walnut Crust
- 1 cup walnuts, toasted in oven at 300 for 10 minutes
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/3 cup avocado oil
- 1 egg
- 2 tablespoon cold water
Veggie Quiche
- 2 tablespoons avocado oil
- 1/2 yellow onion, diced
- 1 small red pepper, diced
- 1 head broccoli cut into small pieces
- 1 (5ounces) bag fresh spinach
- 6 eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella, divided
INSTRUCTIONS
- Combine walnuts, flour, garlic and salt in a food processor. Process until mixture becomes a sandy texture. Add egg, avocado oil and 2 tablespoons cold water. Pulse until dough forms, adding additional water if necessary.
- Form a ball, wrap in plastic wrap and refrigerate 1 hour.
- Preheat oven to 350 degrees and lightly grease a 9-inch pie dish.
- Using a rolling pin on a lightly floured surface, roll out into a 12-inch circle. Gently lay into prepared pie dish. Using tines of fork, poke holes in bottom of crust. Bake for 15 minutes.
- Meanwhile, heat 2 tablespoon avocado oil in large skillet. Add onion, pepper, and broccoli; cook and stir 8 minutes or until softened. Add spinach; cook and stir 1 minute or until wilted. Remove from heat.
- Combine eggs, milk, salt, and pepper in large bowl; whisk well. Stir in half of the cheese and veggie mixture.
- Pour egg mixture into slightly cooled crust and top with other half of cheese.
- Bake in oven for 35 minutes or until middle is set.
- Let cool 10 minutes before slicing and serving.
DESCRIPTION
Sweet and salty honey glazed California walnuts, mango quinoa, plant-based milk, fresh blueberries and strawberries topped with shaved dark chocolate.
Recipe by Chef Jason Knoll.
INGREDIENTS
Honey Glazed Walnuts
- 2 tablespoons butter
- 2 tablespoons honey
- 1/4 cup sugar
- 1/4 teaspoon kosher or sea salt
- 2 cups California walnuts, rough chopped
Mango Quinoa
- 3 cups water
- 2 cups quinoa
- 1 1/4 cups 1/4-inch diced ripe mango
- 3 tablespoons honey
- 1/4 teaspoon kosher or sea salt
Toppings
- 2 cups walnut or other plant-based milk
- 2 cups sliced strawberries
- 1 cup blueberries
- 3 tablespoons shaved dark chocolate
INSTRUCTIONS
- To prepare Honey Glazed Walnuts, preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together honey, sugar, salt and butter in a large bowl. Add walnuts and toss well to coat.
- Spread on baking sheet and bake for 17 to 20 minutes or until golden brown, twice. Let cool, stirring occasionally, then break into small bite-size pieces.
- Meanwhile, bring all Mango Quinoa ingredients to a boil in a large pot. Cover and cook over low heat for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then let cool completely. Cover and refrigerate until ready to serve.
- For each serving, place 3/4 cup Mango Quinoa the bottom of a bowl and pour 1/4 cup milk around the edges. Sprinkle 1/4 cup strawberries, 2 tablespoons blueberries, 1/3 cup Honey Glazed Walnuts and 1 teaspoon shaved chocolate.
