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.
Description
The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.
ingredients
Bread
- 1 cup California walnuts, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract, pure
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons canola oil
- 1 cup blueberries, fresh or frozen
Tip: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.
Glaze
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice, fresh
Description
Chocolate glazed pecans are tossed with dried tart cherries, yogurt covered raisins, and a few pretzels to add saltiness to this snack mix.
Ingredients
- 1 1/2 cup pecan halves
- 1 large egg white
- 1/4 cup light brown sugar
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 Tablespoon water
- 1 cup dried tart cherries
- 1 cup small pretzels
- 3/4 cup yogurt covered raisins
Instructions
- Whisk together egg white, brown sugar, cocoa powder, vanilla extract, and salt until well blended. Add about 1 tablespoon water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment lined baking sheet.
- Bake at 325 degrees F. for about 15 to 20 minutes or until mixture well set. Stir pecan mixture several times during baking. Allow pecans to cool completely and transfer to a bowl. Mix in dried cherries, pretzels, and yogurt covered raisins.
Description
This smoothie gets its nutty flavor from California walnuts and is sweetened with fresh strawberries and dates.
ingredients
- 1 1/2 cups hulled, quartered strawberries
- 1/2 cup California Walnuts
- 1/2 cup plain Greek yogurt (or 1 5.3-oz. cup)
- 1/2 cup walnut milk (may substitute dairy milk)
- 3 pitted dates, coarsely chopped
- Chopped California Walnuts (optional garnish)
Instructions
- Place all ingredients in a small blender or food processor and process until smooth.
- Garnish with additional walnuts, if desired.
Description
When you’re on the go and need a pick-me-up, this sweet and savory trail mix is a perfect balance of flavors. Just prepare the walnuts and mix everything together. Transfer to a portable container of your choosing and you’re good to go!
Ingredients
Toasted Spiced Walnuts
- 1 tablespoon olive oil
- 1 cup California walnuts
- 1/2 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon chili flakes
- Salt and pepper to taste
Trail Mix
- 2 cups popcorn
- 1 cup pretzels
- 1/2 cup granola
- 1/3 cup dried apricots
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips
Instructions
- Heat oil in a medium skillet over medium-high heat. Add walnuts and stir well.
- Sprinkle curry, chili powder, cumin and chili flakes over walnuts and stir until walnuts are well coated. Cook over medium heat for 5 minutes or until toasted. Season with salt and pepper and let cool.
- Place walnuts in a large bowl with all trail mix ingredients and toss well. Store in a tightly covered container. Take on the go in a mason jar or glass container.
Description
A classic pasta dish gets a nutritious makeover. Swap out traditional Alfredo sauce ingredients for better-for-you pecans, cauliflower and milk that come together with linguine to make a hearty and delicious meal. Recipe by Katie Morford, Mom’s Kitchen Handbook.
INGREDIENTS
- 2/3 cup raw pecan halves
- 1 cup oat milk (or milk of your choice)
- 2 cups medium cauliflower florets
- 1 large clove garlic
- 1 pound linguine
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese or vegan Parmesan, plus more for garnish, if desired
Instructions
- Put the pecans in a blender and cover with the oat milk. Leave to soak, but don’t blend yet.
- Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until tender enough to easily pierce with a knife, about 5 to 6 minutes. Use a slotted spoon to scoop out the cauliflower and garlic, drain well, and add to the blender.
- Bring the water back to a boil and add the linguine. Cook according to package directions until al dente.
- While the linguine cooks, add the lemon zest and juice, salt, and pepper to the blender. Puree until smooth.
- When the linguine is done, scoop out 1/2 cup of the pasta water and set aside. Drain the linguine and return immediately to the pot. Add the pecan/cauliflower sauce, Parmesan, and enough pasta cooking water so the sauce lightly coats the pasta.
- Serve immediately.
