DESCRIPTION
This rustic Root Vegetable Galette has pecans incorporated in the crust and in the filling for a deliciously nutty punch of flavor. This plant-powered recipe packs in 12 grams of protein and can be paired with a side salad to complete the meal.
Recipe submitted by Chef Julie Harrington, RD.
INGREDIENTS
For the crust
- 1/2 cup raw pecan pieces
- 2 1/2 cups whole wheat pastry flour
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cut into cubes, chilled
- 1/2 cup ice water
For the filling
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only
- 3 cloves garlic
- 1 cup ricotta cheese
- 1 medioum sweet potato, peeled
- 2 beets, peeled
- 1 tablespoon fresh thyme
- 1 egg, lightly beaten
- 1/4 cup chopped pecans
- 1/4 cup goat cheese
INSTRUCTIONS
- For the crust, pulse the pecans in a food processor until coarsely ground. Add flour, salt, and sugar; pulse to combine. Add the chilled butter and pulse until a coarse meal forms. As the food processor is pulsing, slowly stream in the cold water until the dough comes together.
- Transfer the dough to a work surface, form dough into a ball then press flat into a disk. Wrap in plastic wrap and allow dough to chill for at least 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the leek in half, then make thin half moon slices. Finely chop the garlic.
- Heat the oil in a medium skillet over medium heat. Add the leeks and cook until softened. Add the garlic and cook until fragrant. Remove from the pan in a bowl. Let slightly cool, then mix in the ricotta cheese.
- Using a mandolin, slice the sweet potatoes and beets thin. Alternatively, use a knife.
- Roll out dough on a lightly floured surface. Transfer to the baking sheet. Spread the ricotta mixture on the dough, leaving a 1-inch border around the edges. On the top, layer the sweet potato and beet slices. Sprinkle with thyme. Fold the edges of the dough filling over, tucking and overlapping.
- Brush the edges with egg wash.
- Bake for 30-40 minutes, until the crust is golden brown and vegetables are soft (cook time will vary on how thick the vegetables are cut and how thin the crust is.)
- Remove from the oven and sprinkle with chopped pecans and goat cheese. Cut into slices and serve.
DESCRIPTION
A soothing treat. Made with fragrant, dairy-free almond milk, it’s the perfect finale to a long day of holiday shopping.
INGREDIENTS
- 2 cups vanilla-flavored almond milk
- 2 ounces spiced rum
- 1 ounce brandy
- 1/3 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/3 teaspoon nutmeg, plus more for garnish
- Light whipped cream to garnish
- Sliced almonds to garnish
INSTRUCTIONS
- Over low heat, combine almond milk, rum, brandy, almond extract, cinnamon and nutmeg in a medium saucepan, stirring constantly with a whisk until very warm.
- Pour into large mugs, leaving an inch of room to the top. Top with whipped cream, sliced almonds and a sprinkle of nutmeg.
DESCRIPTION
In this easy dinner recipe, tender penne pasta is tossed in a rich basil pesto made with toasted hazelnuts. Make this a heartier vegetarian meal by adding roasted mushrooms or chickpeas, or serve it alongside grilled chicken or fish.
INGREDIENTS
Pasta
- 1 pound penne, cooked to al dente
- ¾ cup Hazelnut Pesto (recipe below)
- 2 tablespoons roughly chopped toasted hazelnuts
- 2 tablespoons shaved Parmesan cheese
Pesto
- 5 cups loosely packed basil leaves
- 2 cloves garlic, peeled
- ½ cup toasted hazelnuts
- ½ cup shaved Parmesan cheese
- ¾ cup extra virgin olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Make the pesto. Add the basil, garlic, hazelnuts, Parmesan cheese, and ¼ cup of the olive oil to a blender or food processor. Pulse in 10 to 15 second intervals to chop all ingredients. With the machine on low, slowly pour in the remaining olive oil. Scrape the sides of the container as needed.
- Blend for about 20 seconds until all ingredients are finely chopped and a thick pesto results. Stir in the salt and pepper.
- Place the warm pasta in a large bowl. Add the pesto and toss to coat the pasta well. Transfer to a serving platter. Sprinkle with hazelnuts and shaved Parmesan. Serve warm.
DESCRIPTION
These individual servings of overnight oatmeal deliver a tasty chocolate treat while being loaded with healthy ingredients. Prepared in jars, it’s easy to take this dairy-free breakfast to-go on a busy morning!
INGREDIENTS
- 1 ¾ cups Bob’s Red Mill Old-Fashioned Oats
- 3 tablespoons chia seeds
- 2 cups Pacific Natural Foods Chocolate Hazelnut Milk
- ¾ cup fresh raspberries
- ¾ cup roasted hazelnuts, halved or roughly chopped
- Berries and finely chopped hazelnuts for garnish
INSTRUCTIONS
- Add the oats and chia seeds to a medium bowl. Pour in the milk and stir well.
- Spoon half of the oats into the bottom of four half-pint jars. Divide the raspberries among the jars and then top the raspberries with an equal amount of hazelnuts. Press with a spoon to pack in the ingredients. Spoon the remaining oats into each jar and pour any milk from the bottom of the bowl into the jars. Press again to pack the ingredients.
- Place a lid on the jar and refrigerate for 8 to 12 hours. Before serving, stir and top with more fresh berries and finely chopped hazelnuts.
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.
DESCRIPTION
Pistachio Pound Cake. Recipe by Jean-Yves Charon.
INGREDIENTS
For the Batter
- ½ Cup Cake Flour
- 5/8 Teaspoon Baking Powder
- ½ Teaspoon Salt Scant
- ½ Cup Granulated Sugar
- 2½ Teaspoons Lemon Zest
- ½ Cup Unsalted Butter
- 4 tablespoons Soy Oil
- 3 medium Eggs
- 1¼ cups Pistachios finely ground
For the Topping
- ½ Cup Granulated Sugar
- ¾ Teaspoon Water
- ⅓ Cup Toasted Whole Pistachios, Shelled
INSTRUCTIONS
- Preheat the oven to 325° F. Grease a pound cake pan. With an electric mixer, cream the butter, oil, lemon zest and sugar on medium-high until light and fluffy, about 4 minutes. Add the eggs; mix for 1 additional minute at medium speed. Add the cake flour, finely ground pistachios, baking powder and salt to the mixture. Mix on low speed for about 20 seconds. Scrape the side and bottom of the bowl, and then mix for 1 additional minute at low-medium speed. Pour the batter into the greased pound cake pan and bake for 1 hour at 325° F, or until the cake is cracked on top and a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes; then remove it to a serving plate.
- Make a syrup with the sugar and the water – cook for about 2 minutes after it starts to boil. Spoon the syrup over the pound cake; sprinkle the whole pistachios over the syrup. Let cool for 30 to 40 more minutes before slicing and serving.
DESCRIPTION
Peach and Arugula Salad with Pistachios and Lemon Vinaigrette. Recipe by Bryan Snyder, RD, Director of Nutrition, Denver Broncos.
INGREDIENTS
- 5 ounces Arugula
- 1½ Peach thinly sliced for each salad
- 3 ounces Feta cheese
- ¼ Red onion thinly sliced for each salad
- ½ cup Toasted American pistachio kernels
- Lemon vinaigrette
- Kosher salt and fresh cracker black pepper to taste
- Lemon Vinaigrette Ingredients:
- 1 tablespoon Lemon zest
- ¼ cup Lemon juice
- 1 tablespoon Italian parley
- ½ tablespoon Minced garlic
- 2 tablespoons Dijon mustard
- ¼ cup Red wine vinegar
- ½ cup Pistachio oil olive oil
- Salt and pepper
INSTRUCTIONS
- Make vinaigrette by combining all ingredients except oil for dressing. Add oil slowly to emulsify with food processor or immersion blender. Wash and dry arugula, cut onion in half and slice very thin julienne. Wash and slice peach in ⅛th wedges, crumble feta and toasted pistachios.
- Mix all ingredients with dressing and season with salt and pepper to taste.
DESCRIPTION
Cheesecake With Pistachios. Recipe by Chef Viviana Varese.
INGREDIENTS
For the Base
- 1 cup Sugar cookies, crumbled
- 3 tsp Brown sugar
- 2 tsp American pistachios
- ¼ cup Butter
For the Cream
- 2 whole Eggs
- 1 Egg yolk
- ¼ cup Granulated white sugar
- 2 ½ cups Ricotta
- Juice of half a lemon
- ½ cup fresh cream
- 1 ½ tbsp cornstarch 20 g
For the Candied Pistachios
- 1 1/3 cups American pistachio kernels
- ½ cup Water
- ¾ cup Granulated white sugar
For the Whipped Fudge with White Chocolate and Pistachios
- ¼ tsp fresh Cream
- ¼ cup white Corn syrup
- 1 ½ cups White chocolate
- ½ cup Pistachio paste
INSTRUCTIONS
For the Candied Pistachios
- Toast the pistachios for 15 minutes at 120 degrees Fahrenheit. To prepare syrup boil water and add sugar and roasted pistachios. Then drain and place pistachios bakery paper and bake at 160 degrees Fahrenheit for 10 minutes or until they are candied.
For the Fudge
- Heat the cream with the corn syrup; do not bring to a boil. Remove from heat, add the chocolate and mix with a whisk. When the chocolate has melted add the pistachio paste. Let rest in the refrigerator for about 3 hours.
For the Base
- Whisk the sugar cookies with candied pistachios and then add the melted butter; mix until homogeneous. Place in a round cake pan with a diameter of 8 inches. Level with a spoon equally to obtain a bottom of about 1/8 inch deep. Let rest in the refrigerator for about half an hour.
For the Cream
- Combine and beat the eggs and egg yolk with the sugar until frothy. Add the sifted ricotta. Mix with lemon juice, starch, and fresh cream. Add ¾ of candied pistachios. Place the cream into the pan over the base and bake in oven at 160 degrees Fahrenheit for 30 minutes; reduce oven temperature to 140 degrees. Continue cooking for another 30 minutes, remove and allow to cool before serving.
Assembly and Finishing
- Blend the cold fudge with an electric mixer until it has a solid consistency. Place the fudge into a piping bag and decorate the cheesecake. Finish with ¼ of candied pistachios.
