Sprinkle
toasted walnuts on top for garnish.
Not exact matches
So gooey and cinnamony, and I love the
walnuts studded
on top — it's almost like a cross between a decadent baked french
toast and bread & butter pudding!
the second skillet i did mediterranean - style with sun - dried tomatoes, cubed feta, basil,
toasted walnuts (all sprinkled
on top); very fun!
Toasted 8
walnut halves in the oven, then placed these
on top of the melted chocolate and left to set.
A few minutes before the endives are done, carefully place the
walnuts on the baking sheet with some salt
on top,
toast them, turning halfway.
Sometimes I pan sear some tofu until it's crispy and toss this
on top (great with
toasted walnuts, shredded apples + cabbage), sometimes some chicken I've grilled.
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile,
toast the
walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart
on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta,
top with your favorite sauce!
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble
Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts &
Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with
Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad
on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
Alternatively,
toast the
walnuts in a skillet over medium - low heat
on the stove -
top for 8 - 10 minutes, shaking often.
Serve
on toasted whole grain bread with baby greens, a little more mayo, and
walnut halves or pieces;
on crackers; or old school - style, stuffed in a tomato with an «X» cut into the
top and gently separated into 4 sections to make an edible «bowl».
Crumb
toppings normally appear
on fruit desserts, but a savory mixture of grated pecorino and
toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini.
I am sharing the basic recipe below, but you could also add a couple of sun - dried tomatoes, or drizzle some oil mixed with a teaspoon of basil pesto
on top with a sprinkling of lightly
toasted walnuts.
Brown Rice Salad with Apples,
Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dire
Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup
walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dire
walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons
toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice
on the Stove
Top), or according to package directions.
Arrange in two bowls or
on a platter - I finished off this version
topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few
toasted walnuts, and some chives.
To serve, place greens
on a plate or bowl;
top with grapes and
toasted walnuts.
If desired, sprinkle chopped
walnuts and
toasted coconut flakes
on the
top.
Added generous helping of unsweetened grated fresh coconut shavings to
on top of the frosting in between layers and
top along with the
toasted walnuts.
Press
toasted silvered almonds
on the sides of cake and decorate the
top with chopped
toasted walnuts.
Main Dishes Aubergines baked in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice
on roasted aubergine Rye galette with caramelized fennel Poached egg
on toast and roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado
topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy
topping Zucchini spaghetti with
walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken
on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried mushrooms
I think
toasted walnuts would play really well with these flavors and textures chopped and thrown
on top with the cranberries + caramelized onions.
Top with handfuls of dressed greens and scatter
on toasted walnuts and red pepper, if desired.
I mix the frisée with the vinaigrette and add a bit of salad
on each plate, place a small amount of the hot gizzards
on top, and sprinkle with
toasted walnuts or pine nuts.
If desired, sprinkle chopped
walnuts and
toasted coconut flakes
on the
top.
This grilled honey and ginger chicken is great
on it's own but I love it
on top of a green salad, try it with feta, grilled zucchini and
toasted walnuts.