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.
Ingredients
- 1 loaf white bread, unsliced, cut into (6 x) 2-inch x 2-inch x 4-inch “soldiers” or rectangles. (Leave the rectangles uncovered at room temperature for 1-2 hours to dry.)
- 3 tablespoons butter
- 1 cup salted pistachios, finely crushed
- 2 teaspoons sugar
- 1 pint blackberries
- 3⁄4 cup heavy cream
Pistachio Pain Perdu Soak
- 3⁄4 cup milk
- 2 eggs
- 1 tablespoon sugar
- 1 tablespoon store-bought pistachio paste
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- Pinch of salt
Instructions
Prep Ahead (The Night Before)
- Cut the bread into rectangles and leave them uncovered at room temperature for 1-2 hours or overnight to dry out.
- Prepare the soak by combining the vanilla extract, pistachio paste, eggs, sugar and milk in a medium bowl. Using a hand blender, purée until smooth.
- Arrange the bread in one layer in a deep flat baking dish. Pour the prepared soak over the bread, turning until it is coated. Cover the pan and refrigerate overnight.
Prep Ahead (1 Hour Before Event)
- Pulse the pistachios in a small food processor until they are very fine. Alternatively, you can crush the pistachios finely using a pot. For best results, sift out the larger pieces using a colander or coarse mesh strainer until you are left with mostly dust. Reserve in a small tray.
- Combine 1⁄2 cup of blackberries with 1 tablespoon of water and blend in a small food processor or hand blender until it is liquid. Pass the juice through a fine-mesh sieve and reserve. Cut the remaining Blackberries into slices, reserve for garnish.
Instructions
- Warm the butter in a large non-stick sauté pan over medium- high heat until the butter is foamy.
- Carefully lift each piece of bread out of the soak and gently roll each one into the ground pistachios until all sides are coated.
- Transfer the bread into the pan with the foamy butter and cook each side until the pistachios are golden brown, around 6-8 minutes. Transfer the bread to a small baking tray and place in a 350°F oven for 5 minutes, or until the bread soufflés (puffs up) slightly.
- Whip the cream using a bowl and a whisk, or an electric mixer, until soft peaks form. Then season with the reserved blackberry juice, sugar and vanilla to taste.
Assembly
- Spoon some Chantilly onto the bottom of each plate and top with one piece of French toast.
- Garnish with some sliced blackberries and pistachios around.
Description
This is the perfect picnic food, salad can be served warm or room temperature. The mix of the salty potatoes and the sweet melon is just perfect. Tastes amazing with some salty cured meat.
Ingredients
- 1/3 cup shelled pistachio
- 1/2 cup fresh parsley
- 1/2 fresh basil
- 3 tablespoons rice wine vinegar
- 1/2 cup olive oil
- Pinch of salt and pepper
- 20 small potatoes, cut in half
- 2 tablespoons olive oil
- 1/3 honeydew melon, in chunks
- 1/2 small red onion, finely chopped
- 2 tablespoon grated parmesan
Instructions
- Start with the vinaigrette. Place the pistachios in a blender and grind fine.
- Add herbs, vinegar and oil and blend until smooth. If the vinaigrette is too thick just add a little more oil.
- Season with salt and pepper.
- Bake the potatoes tossed in oil, salt and pepper in the oven at 380F for about 20 minutes or 15 minutes in a air fryer. Let them cool off a little.
- In a serving bowl mix potatoes, melon, red onion and the vinaigrette, mix well and serve.
DESCRIPTION
Blogger Dani Breiner of Dani’s Healthy Eats creates a sensational vegan and gluten-free treat that will excite your summertime taste buds – Peach Pecan Crumble Muffins!
INGREDIENTS
Muffin Ingredients
- 3/4 cup pecan meal
- 1 1/2 cups oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup applesauce, room temperature
- 1/2 cup fresh peach, diced into cubes
- 1/4 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 flax egg (1 tablespoon flaxseed meal and 3 tablespoons water, blended and let sit for 5 minutes)
- 1 1/4 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch of salt
Crumble Ingredients
- 1 cup raw pecan pieces
- 3 tablespoons vegan butter or melted coconut oil
- 2 tablespoons coconut sugar
- 2 teaspoons cinnamon
- White chocolate for drizzling, optional
Instructions
- Preheat oven to 350F and line a cupcake tin with liners.
- Mix all of the wet ingredients together until well combined. Then stir in the dry just until combined, don’t over-mix. Fold in the peaches.
- Divide the batter amongst the cupcake tins.
- Combine all of the crumble ingredients in a bowl. Divide the crumble amongst the muffins, sprinkling it over the tops, slightly pressing it on to ensure it sticks.
- Bake for 18-22 minutes or until set and a toothpick inserted comes out clean. Let cool. Drizzle with melted white chocolate.
- Store in an air right container in the fridge!
Description
Blogger Liz Moody shares how delicious, nutritious and easy it is to create your own vegan Pecan Pie Nut Butter. It’s like stepping into a winter-wonderland full of flavor!
Ingredients
- 3 cups raw pecan pieces
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 2 tablespoons maple syrup
Instructions
- Toast the pecans on a parchment-lined pan at 350F until fragrant and golden, about 10 minutes.
- Add to a food processor and process until very smooth, scraping down the sides if necessary, about 3-5 minutes.
- Add in the cinnamon, salt, and maple syrup and process for 30 seconds.
- Transfer to a small jar and store in the fridge for up to a month…Enjoy!
Description
Blogger Liz Moody shares a fun, flavorful spin on an all-time party favorite, Vegetarian Spiced Pecan Taquitos.
Ingredients
- 2 cups pecan pieces, finely chopped
- 1 tablespoon olive oil and more to brush tortillas
- 3 cups fresh or frozen cauliflower rice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 cup tomato paste
- 3/4 cup water
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine grain sea salt
- 3 cups shredded cheddar
- 20 small corn tortillas
- Salsa, sour cream, or other condiments of choice
Instructions
- Preheat oven to 425F.
- In a skillet over medium heat, warm with a drizzle of olive oil.
- Add the cauliflower rice and sauté until brown at edges, about 5 minutes.
- Add the chopped pecan pieces, chili powder, and cumin and toast until fragrant, 1-2 minutes.
- Add tomato paste, water, garlic powder, onion powder, and salt, and stir until well combined and warmed through.
- Warm tortillas in the oven until pliable, about 30 seconds.
- Add a thin line of pecan mixture down one side of the tortilla, followed by a sprinkle of cheese.
- Roll tightly and place seam-side down on a parchment-lined baking sheet.
- Brush with olive or avocado oil to lightly coat the side facing up and bake for 15-20 minutes, until golden at edges.
- Serve with salsa, sour cream, or condiments of choice.
Description
Perfect for summertime entertaining occasions this beautiful Pecan Berry Green Salad, boasts combines layers of greens, berries, goat cheese, and golden pecans. Using the season’s freshest ingredients, this elegant salad is simple and impressive.
Ingredients
- 7 to 8 ounces mixed salad greens (1 package)
- 6 ounces fresh blueberries
- 8 ounces fresh strawberries, sliced
- 6 ounces goat cheese, crumbled
- 1 cup raw pecan halves
- Balsamic vinaigrette dressing or dressing of your choosing*
Instructions
- On a large platter, spread out the salad greens.
- Next, sprinkle on blueberries, then layer the strawberries working from the outer edge of the plate to the center.
- Using your fingers, crumble the goat cheese onto the greens in medium to large crumbles.
- Finally, spread on the pecans.
- Toss with your favorite dressing* and serve cold.
*Nutrition information based on 2 tablespoons of dressing per serving.
Description
This refreshing salad gets a burst of flavor from grilled cherries and roasted hazelnuts. The addition of tangy blue cheese blends beautifully with a dressing made of pureed hazelnuts and honey. Pair this salad with a crisp Oregon Riesling.
Ingredients
Dressing
- 1/4 cup roasted hazelnuts, roughly chopped
- ¼ cup grapeseed oil
- 2 tablespoons honey
- ¼ teaspoon fine sea salt, or to taste
- Pinch of ground black pepper, or to taste
Salad
- 1 pint sweet cherries, pitted
- Olive oil
- 8 cups mixed spring greens
- ¼ of a large red onion, thinly sliced
- 1 cup roasted hazelnuts, halved or roughly chopped
- 4 ounces Rogue Creamery Oregon Blue Cheese, crumbled
Instructions
- Preheat the grill to 400 degrees F. Thread the cherries onto soaked wooden skewers or grilling skewers, about 4 or 5 to a skewer, and brush lightly with olive oil.
- Place the dressing ingredients in a single serve blender or small food processor. Process on high or pulse in long spurts until a creamy dressing forms, about 20 seconds. Set aside.
- Grill the cherries for about 5 minutes, turning at least once, until the fruit begins to darken and soften.
- Add the greens and onion to a large serving bowl. Pour in the dressing and toss to coat the salad. Slide the cherries off of the skewers and arrange them evenly over the top of the greens. Sprinkle the salad with roasted hazelnuts and crumbled blue cheese before serving. Pair with: Brooks Willamette Valley Riesling.
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.
