Description
This vegetarian walnut-based mixture has a classic “meatloaf” flavor. Serve with creamy mashed potatoes.
Ingredients
- 1 cup ketchup, divided
- 2 cups California Walnuts
- 1 cup cannellini beans, rinsed and drained
- 3/4 cup panko breadcrumbs
- 1/2 cup cooked quinoa
- 1/2 cup chopped onion
- 2 tablespoons chia seeds
- 3 cloves garlic, minced
- 2 eggs
- 1 teaspoon Italian seasoning
- 1/2 tablespoon chili powder
- 1 tablespoon paprika
- Salt and pepper to taste
- Optional additions: 2/3 cup each: diced red onion, coarsely shredded zucchini and snipped fresh basil
Instructions
- Preheat oven to 375°F and set aside 1/2 cup ketchup.
- Place all remaining ingredients except optional additions in a food processor. Pulse to mix well, scraping down the sides as necessary.
- Mix in any desired optional additions.
- Shape into 6 round individual meatloaves and place on a lightly greased baking sheet. Drizzle with reserved ketchup. Bake for 35 minutes until firm.
- Recipe tip: Substitute ketchup with a thick sauce and serve over soft polenta for a more Italian flavor.
Description
You will fall in love with this ultimate pumpkin bread recipe loaded with California walnuts, aromatic fall spices and a crunchy sugar crust.
Ingredients
- 1 2/3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 3/4 cup chopped California walnuts
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- Top with 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan and coat with flour.
- Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
- Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
- Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
- Spread batter in prepared pan and sprinkle sugar evenly over the top.
- Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.
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
- 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).
- Add the rice and sauté to evenly coat the grains.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
Description
Do you love that cup of coffee first thing in the morning? We do too, so we found a way to add hazelnuts to our favorite beverage. This cold brew smoothie bowl brings so many kinds of happiness together–hazelnuts, cold brew coffee, chocolate, honey and bananas. Great for breakfast, great for any time of day.
Ingredients
- 1⁄2 cup Oregon hazelnuts
- 1 banana, frozen and cut into chunks
- 1⁄4 cup unsweetened cold brew coffee or strong brewed coffee
- 2 teaspoons honey or maple syrup
- 1 cup ice cubes, crushed
- 1 teaspoon instant espresso powder
- 1 banana, thinly sliced
- 1 tablespoon cocoa nibs
- 1 tablespoon hemp seeds
Instructions
- Preheat oven to 350°F.
- On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.
- In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.
- Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.
