Serve warm with crispy bread, a drizzle of walnut oil and
fresh chopped walnuts.
Not exact matches
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar
chopped up) • 1/2 cup nuts (
walnuts / pecans would be best, I only had cashews) • 1/2 cup
fresh cherries (pit and cut in half)
-1 T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced
fresh ginger -1 T
chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey -
chopped walnuts (for garnish)
1 small shallot,
chopped 1 tablespoon raspberry wine vinegar * 2/3 cup
walnut halves or pieces 6 ounces
fresh raspberries 1/4 teaspoon sea salt, or more to taste 1/4 cup plus 2 tablespoons extra virgin olive oil
3/4 cup French green lentils 1/2 of a small yellow onion,
chopped 1 celery stalk,
chopped 1 - 2 cloves garlic,
chopped 2 tablespoons Champagne vinegar 1 tablespoon
fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely
chopped shallot 1/4 cup olive oil 2 tablespoons
walnut oil (optional) 1/4 cup
chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
hearty bread, sliced thinly butter camembert cheese
fresh figs, thinly sliced
walnuts, roughly
chopped caramelized onion lettuce
Serves 2 Organic Vegan Ice Cream 2 Tablespoons organic
walnuts,
chopped 4
fresh or frozen organic strawberries, sliced 1 banana, sliced length-wise into 4 pieces, then cut all pieces in half 2 Tablespoons organic cocoa powder 1...
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot,
chopped fine 1 small onion,
chopped fine 3/4 cups
chopped mushrooms,
chopped 3 cloves of garlic 1/2 cup
walnuts 1/3 cup
fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon
fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating
2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 cup
walnut oil 1 tablespoon
chopped fresh dill 1 pound green beans 1 1/2 tablespoon extra virgin olive oil 8 ounces sliced mushrooms Salt 1/4 cup sliced almonds
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup
fresh or frozen cranberries, *
chopped 1/2 cup (2 ounces)
chopped pecans or
walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup)
walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions,
chopped — 3 cloves garlic,
chopped — 120 g (1 cup) carrot,
chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon
fresh rosemary,
chopped — 1 teaspoon
fresh thyme,
chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley,
chopped — salt, pepper
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp
fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced
fresh sage 1/4 tsp freshly ground black pepper 1/8 tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp
chopped walnuts, toasted
1 egg, beaten 2 tablespoons finely
chopped walnuts 1 tablespoon finely
chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of pita bread, cut in half, optional
Crisp 1 cup pecans or
walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons
fresh rosemary —
chopped 1/2 teaspoon salt
1 cup French lentils 1 teaspoon salt 1 medium head of escarole (about 12 ounces) 1
fresh fennel bulb 2 tablespoons olive oil or
walnut oil 3 garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons dried thyme (or 1 - 2 tablespoons
chopped fresh thyme) 3/4 cup
chopped, toasted
walnuts Lemon wedges or a cruet of vinegar
Blister eggplants on the grill (see the recipe) and blend them with onion, garlic and yogurt to make a smoky dip that you'll later top with
chopped walnuts,
fresh mint and crunchy fried garlic and onions, which you can make earlier in the day.
4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup
walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons
chopped fresh basil
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup
fresh flat - leaf parsley,
chopped 1/4 cup unsalted shelled pistachios,
chopped (or
walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries,
chopped 1 teaspoon fennel seeds 1 teaspoon
fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
2 cups old fashioned oats 1/2 cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1 cup nonfat milk 1/2 cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1 cup
fresh blueberries 1/2 cup
walnuts or pecans,
chopped
1 pkg Udi's gluten free french baguettes 2 cups finely
chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7
fresh sage leaves 1 cup toasted
walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely
chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup
chopped raw
walnuts, or more / less to taste * 15 - 20 violet flowers * toasted
walnut or olive oil for drizzling on the salad * squeeze of
fresh lemon or drizzle of balsamic vinegar - optional
Chop the
walnuts and add to the Greek yogurt along with salt, pepper and a squeeze of
fresh lemon juice.
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil Salt and black pepper to taste 3/4 c. white vinegar 3 T. sugar A few each: peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T.
chopped fresh mint 1/2 c.
walnuts, toasted (optional)
2 Chioggia beets 1 pound heirloom tomatoes, sliced 2 tablespoons plus 1 teaspoon olive oil 3/4 teaspoon kosher salt 3/4 teaspoon black pepper 1 tablespoon
fresh lemon juice 1/4 teaspoon Dijon mustard 1/4 cup crumbled feta 1/4 cup roughly
chopped walnuts 1 tablespoon
fresh chives
1 lb
FRESH string beans (frozen is okay, but not as good — DO NOT use canned string beans) 3/4 cup
walnuts 2 very large onions,
chopped Canola oil or other high temperature vegetable oil (enough to cover size of frypan) salt and pepper to taste
1 Cup all - purpose Flour 1 Cup Whole Wheat Flour 2 Teaspoons Baking Soda 1/2 Teaspoon Salt 2 Cups Low Fat Buttermilk 1/4 Cup Coconut Palm Sugar (Or Dark Brown Sugar) 1/4 Cup Organic Liquid Honey 1/2 Cup Pumpkin Seeds 1/4 Cup Sesame Seeds 1/4 Cup Sunflower Seeds 3 Tablespoons Flax Seeds 1/2 Cup
Chopped Walnuts 1 Cup Dried Figs, Stems Removed & Finely
Chopped 1 Tablespoon Finely
Chopped Fresh Rosemary
We've also added
chopped walnuts, flax seeds and other nutrients, topped them with
fresh strawberries and bananas.
1 c whole wheat pastry flour 1 tsp baking powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c
chopped walnuts 1/3 c
chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated
fresh ginger
* 1/2 cup
walnuts, lightly toasted in a 350 degree F. oven for 5 to 10 minutes (until they are fragrant and starting to brown), then cooled and coarsely
chopped * 1/2 cup green olives, coarsely
chopped * 1/4 cup
chopped cilantro (or parsley) * 1/8 teaspoon Aleppo pepper * 1/2 cup
fresh pomegranate seeds * 2 teaspoons
fresh lemon juice * 1 1/2 tablespoons extra-virgin olive oil * sea salt and
fresh - ground black pepper
Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine -
chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon
fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top of the bread
Salad: 1 cup Organic Quinoa, rinsed and drained 2 cups Water 1 cup Dried Cranberries or try these 1 cup Raw
Walnuts 1/4 cup
chopped Fresh Parsley 1/4 cup
chopped Fresh Spinach 1/4 cup
chopped Fresh Mint 1 Tablespoon Lemon Zest
2 tablespoons
walnuts 2 slices whole - wheat country bread, crusts trimmed off 1 cup packed
fresh parsley leaves 1 clove garlic, peeled and
chopped 2 tablespoons nonfat plain soy yogurt 2 tablespoons
walnut or extra-virgin olive oil Salt and freshly ground pepper, to taste 12 ounces whole wheat fusilli or penne pasta 2 tablespoons faux parmesan
A wonderfully moist quick bread filled with
fresh strawberries,
chopped walnuts and a generous dose of cinnamon.
1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of Chestnut Mushrooms — cut into thick slices 8 shallots — peeled and cut in half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of
fresh thyme An handful of
walnuts — roughly
chopped Few rockets leaves to sprinkle on top Olive oil for roasting and frying
I have a few favourites, but a quick one is to cut the
fresh fig into quarters, not going all the way through, drizzle with the honey / orange liquid then place a square of Gorgonzola (my favourite) into the middle and roast in the oven along with some
chopped walnuts.
Topping ideas: sliced green onions,
chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt (see photo),
chopped fresh chives, toasted
walnuts
They are made with fragrant coconut oil, plenty of
chopped walnuts, rolled oats, and a bit of
fresh ginger.
1 ripe avocado, pitted 2 cloves crushed garlic 1 whole lemon, juiced 1 1/2 cups
fresh basil 1/2 cup
chopped walnuts 1/2 cup olive oil
1 cup
chopped onions 2 cloves garlic, minced 1 tablespoon extra virgin olive oil 1 cup finely
chopped, toasted
walnuts 1/2 cup crumbled extra-firm tofu (preferably herb - flavored) 1/4 cup currants or raisins 3 tablespoons
fresh lemon juice 2 cups cooked brown rice 1/3 cup seasoned bread crumbs (optional) 1 dash olive oil (optional) Fresh oregano leaves (opti
fresh lemon juice 2 cups cooked brown rice 1/3 cup seasoned bread crumbs (optional) 1 dash olive oil (optional)
Fresh oregano leaves (opti
Fresh oregano leaves (optional)
Garnish topping 1 teaspoon extra-virgin olive oil 1/2 cup
walnuts,
chopped 1 garlic clove, minced 1 tablespoon
fresh lemon juice 1/2 tablespoon
walnut oil 1 small Bosc or d'Anjou pear, diced 1 tablespoon
chopped parsley 1 tablespoon
chopped tarragon salt freshly ground pepper
Filling 1/2 cup ground
fresh cranberries 1/2 cup
chopped nuts (pecans,
walnuts, hazelnuts, etc) 1 Tablespoon grated orange peel pinch of nutmeg
1 1/2 cups whole
fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon
fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from
Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
Fresh Market) 1/2 cup
walnuts,
chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, melted
360g (3 cups, spooned and scraped) whole wheat flour 1 1/2 tsp baking powder pinch salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 375 ml (1 1/2 cups) whole milk 200g (1 cup) granulated sugar 150g (1 1/2 cups) candied,
fresh or frozen cranberries 50g (1/2 cup) roughly
chopped walnuts 50g (4 Tbsp) diced candied orange peel 50g (4 Tbsp) diced candied lemon peel
Grab 6
fresh figs, cut off both ends from each fig, roughly
chop each one and add to a mortar, then add a 1/4 cup of raw
walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree
3 cups oats 3 tablespoons pumpkin pie spice (see NOTES) Pinch salt
Chopped walnuts (optional) 2 tablespoons vanilla 1 1/2 cups puréed pumpkin 1/4 cup whole cranberries, rinsed 3/4 cup cannellini beans 8 dates, pitted and soaked in warm water to soften 1/2 cup
fresh brewed black, chai or pumpkin spiced tea
Makes about 18 muffins: 100 g
walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5
fresh dates, mashed 3 large eggs Raspberries, frozen or
fresh For the granola topping: 1/3 cup rolled oats 1/3 cup
chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix
walnuts and oats into a coarse flour.
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup
chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)-
Walnuts or almonds in place of pistachios (in the pistou)-
Fresh cilantro in place of flat - leaf parsley
1 tablespoon plus 2 tablespoons olive oil 1 cup whole - wheat pearl (Israeli) couscous 1 cup plus 2 tablespoons water 1 tablespoon
fresh lemon juice 1 tablespoon minced shallots 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 handfuls baby arugula 12
fresh Mission figs, quartered 1/4 cup
chopped walnuts 1/4 cup goat cheese crumbles
2c rolled oats 1 / 2c
chopped almonds 1 / 2c of
chopped walnuts 6 cup
chopped dates, pitted 1/4 c of hemp seeds 1/2 teaspoon of dried ginger or 1 teaspoon of
fresh ginger, grated 1/4 cup sunflower seeds 1 tablespoon of pumpkin spice 1/2 cup water 1 tbl vanilla extract 1/2 cup maple syrup Sea salt or Himalayan pink salt
Ingredients: creamy sweet pea pesto filling: 1 garlic clove,
chopped 1 2/3 cups
fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2 tablespoons
chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest of 2 lemons salt and pepper to taste ravioli dough: 2 cups all purpose flour, plus more for dusting 1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water