Sentences with phrase «had some toasted walnuts»

Not exact matches

I've been using pureed toasted walnuts in place of the hemp seeds, which works great.

I only had 1/4 cup brown sugar, so I supplemented with white & I toasted up a handful of walnuts because banana bread without nuts makes me sad.

I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted walnuts — because I just have to have walnuts in my banana bread.

Toasted walnuts would also be great.

Anyway, we went to brunch and I had this banana walnut pancake that was strangely square in shape — like a cross between French toast and a pancake.

Mine had garbanzos (with the skins peeled off), radishes, celery, cucumber, fresh tomatoes, lemon zest and juice, parsley and basil, toasted walnuts, garlic and olive oil.

Add that to toasting walnuts... (I had to look up instructions.)

This Pecorino Roasted Potato Salad has multi-layered flavors from the pecorino roasted potatoes, roasted pepper, capers, toasted walnuts and the delicious toasted walnut caper vinaigrette.

We've added the honey toasted walnuts separately so be sure to log both the salad and walnuts if you make the recipe as - is.

They're full of delicious and gooey chocolate with little bites of toasted walnuts for texture and I definitely would say they are worthy of having a line out the door;)

A plate of spaghetti which has been coated with a mixture of olive oil, toasted breadcrumbs, walnuts, garlic, golden raisins and parsley.

In just 20 minutes, you'll have tender, caramelized veggies ready to be tossed with toasted walnuts, grated parm, and fresh basil and parsley.

Not that it needs it, but I had some leftover pineapple 1/3 c. crushed, that I added, then 1/4 c. unsweetened coconut and decreased the walnuts, which I toasted, to 3/4 c. Just thought someone might want to try it.

Some toasted walnuts in the mix would also be totally delicious.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

Another idea if you don't want to add onions but want a little crunch is top it with some toasted walnuts or pecans or I even use a trail mix that has a combination of sunflower seeds, pepitas, dried cranberries and nuts.

Same goes for the nuts, toast whatever you have on hand - pine nuts, almonds, or walnuts.

- also think toasted pecans would be a better flavor than the walnuts.

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.

Some chopped toasted walnuts would work well here too, if you have them on hand.

I love the flavors of the honey and the toasted walnuts in this bread, and in my opinion, it has a wonderful texture.

Your scrumptious walnut bread is bringing back memories of a rustic loaf with walnuts and cranberries that I would toast and slather with cream cheese.

If I made this recipe again, though, I would just toast the walnuts, rather than coating then in the honey and spices (so I'd just add the honey and spices directly to the cranberry mixture).

I always have dried figs on hand as my husband uses them as fuel for long bike rides, so I decided to make my crisps with figs, toasted walnuts, a variety of seeds and just a little rosemary.

I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).

When I'm making vegan pesto, I generally reach for toasted walnuts as the base because they seem to have a richer and fattier character that mimics the Parmesan in traditional pesto.

I didn't bother with the cheese because we had a cheesy entree, but next time I think I'd add parsley strictly for color and maybe toasted walnuts.

I haven't done this before but I learned that toasting the walnuts really does make a difference.

Baked in the oven for 10 minutes at 200C until the pastry was risen and golden, the cheese had melted and the walnuts had toasted.

Do you think toasted pecans would work in place of 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

I know they would also be delicious topped with chocolate chips, toasted walnuts or pecans, and raspberries!

I didn't do this, but next time I would add some toasted nuts of some kind — chopped walnuts or sliced almonds — for extra crunch.

:) I see that people have already suggested this, but as a fellow brussel sprout hater myself, the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end.

Spinach, endive, green apple, green grapes, green celery, green raisins, toasted walnuts Have fun, you really can't go wrong on ingredients... the dressing would go with pretty much anything.

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

Because of the toasted walnuts (I didn't have pecans on hand) and the hint of nutmeg, an entirely different flavor profile developed.

For this pizza, I used up what I had in my kitchen, and the combination of tart apple, crisp red onion, rich vegan cheese, salty oil - cured olives, crunchy + toasted walnuts and fresh thyme with a drizzle of intense balsamic glaze hit the spot.

I like the fact that you don't have to soak the nuts and that you used toasted walnuts instead.

toasted pepitas or walnuts would be delicious too.

The soup has a bit of a smokey, cheesy flavor from the cumin and Parmesan, but the toppings of crispy fried basil leaves, salty feta cheese, buttery paprika sauce, and toasted walnuts elevate this soup to new heights.

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I can imagine toasted walnuts would make this even yummier.

Dregs - of - cabinet walnut pesto — ready by the time your pasta has cooked: Toast walnuts in pan; crush garlic and sage (fresh or dried) in mortar + pestle; add walnuts to crush, then stir in olive oil, salt, and grated Parm to blend.

We had them for lunch topped with lots of sautéed mushrooms, a splash of cashew milk, popps seeds, scallions, toasted walnuts, and a big squeeze of lemon.

Tossing and toasting those chopped walnuts over high heat in an unoiled skillet would take the flavor up even one more notch.

Don't have any walnuts, try toasted hazelnuts.

1) Toast The Nuts: By popping the chopped walnuts and almonds in a 350 degree oven for 10 minutes, the natural oils are released and the end result is a warm, nutty and toasted flavor that you wouldn't get using raw nuts.

I imagine that chopped hazelnuts, toasted almond flakes or chopped walnuts would also be nice, and I'd like to try a version with dried rose petals and lavender buds in the future.

I think toasted walnuts would play really well with these flavors and textures chopped and thrown on top with the cranberries + caramelized onions.