Spoon a generous amount
of walnut sauce over.
Not exact matches
A delicious vegetarian reinterpretation
of the classic Italian dish, with mushroom and
walnut ragu and vegan bechamel
sauce.
I decided to go for a vegan mushroom and
walnut ragu filling, a vegan bechamel
sauce to add a splash
of green color and more nutrients, and enrich the dish with free - range eggs.
A late night trip to the supermarket was out
of the question, so i ended up subbing unsoaked * gasp *
walnuts for cashews, used the 2tsp
of dijon and extra salt / nutritional yeast instead
of miso, and added sliced mushrooms in with the onions, and peas to the final
sauce, garnished with sunflower seeds.
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine
Sauce 1/2 cup candied
walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
Dressed in a yogurt - lemon
sauce and topped with honey toasted
walnuts, this salad is chock - full
of flavor and is packed with beneficial nutrients like fiber, Vitamin C and calcium.
In a hot skillet comes a delicious slice
of white chocolate and
walnut cake — it's similar to a brownie in texture topped with a scoop
of ice cream and warm maple butter
sauce bubbling as it hits the pan.
Sprinkle roughly chopped
walnuts on top
of apple slices (enough to cover the surface), pour caramel
sauce over the
walnuts.
1 Round Brie or Camembert cheese (170g) 2 tablespoon
of jellied cranberry
sauce 1 tablespoon
of chopped
walnuts
I couldn't find caramel bits or melts, so I made a bourbon caramel
sauce and added some lightly toasted
walnuts with sea salt for a bit
of crunch and a salty note atop the frosting.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons
of brown sugar in a small
sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped
walnuts, if desired.
I have also made them for dessert by pilling up a few scoops
of icecream, slicing some fresh fruit, sprinkling shredded
walnuts and topping it off with chocolate
sauce.
She starts with simple basic
sauces, dips, spreads and spice mixtures, and uses them as natural building blocks for many
of her dishes (garlic paste, tahini
sauce, red pepper
walnut dip, yogurt
sauce, zaatar, to name just a few).
A traditional meal eaten during this holiday is Chiles en Nogada a dish representing the Mexican flag with dark green poblano chiles smothered in creamy white
walnut sauce and topped with the sweet sprinkling crunch
of pomegranate seeds.
We don't eat a lot
of meat and also keep a kosher kitchen, so here are my go to's these days: three bean veggie chili (inspired by whole foods — GREAT leftover food); roast chicken (Ina's); stir fries with tofu or chicken (super into cabbage and you can get it to taste like moo shoo with the proper
sauces); roasted brussel sprouts with barley, cranberries,
walnuts, and some goat cheese depending on who you are; grilled chicken (breasts... I know they're not your thing).
Sprinkle some
walnuts on top
of the caramel
sauce.
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!
Although I realize I should proceed with a bit
of caution and care, your caramel
sauce does seem do - able... Intrigued too by the Nigella inspired rosemary (olive oil infused)
walnut cake....
While, in my book, this will forever be the original magic
sauce, this chunky
walnut olive miso creation is worthy
of the name as well.
The brightness
of the citrus and the texture
of the
walnuts makes this a very special cranberry
sauce indeed!
Apple Maple
Sauce with Pecans: 2 apples peeled, cored and sliced 1/2 cup Maple syrup 1/4 cup water 1/2 cup butter 1/2 cup brown sugar 2/3 cup
of chopped pecans or
walnuts (optional)
Add a variety
of artisanal granola mixes, organic dairy, organic oatmeal, heirloom apple
sauces or small - batch almond or
walnut nut - butters to your box and jump start the morning!
Transfer the
walnuts to the blender, then add 1 tablespoon
of coconut oil and the onion to the
sauce pan over low / medium heat.
Bacon and Delicata Squash Salad Beet Salad with Fennel, Parmesan, and Egg Bleu Cheese Creamed Kale Gratins Butternut Squash and Vodka Risotto with Bacon Chicken and Swiss Chard Alphabet Soup Ginger Beer Reduction Brussels Sprouts &
Walnuts Honey - Ginger Glazed Carrots Italian Kale & White Sweet Potato Soup Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Oven - Dried Tomatoes Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Radishes and Butter with Baguette Recovery Vegetable Soup Shakshuka with Spiced Chickpeas Summer Vegetable
Sauce of Eggplant, Bell Pepper, and Tomato Tomato
Sauce — Marcella Hazan's Luxurious and Simple Pasta
Sauce Tomato, Bacon, and Bean
Sauce
I made quinoa salad ahead
of time as it lasts quite a while (1 cup quinoa with just shy
of 2 cups water brought to a boil, turned down low, lid, simmer for 15 minutes or so; cover with a
sauce of orange juice, lemon juice, honey, curry, turmeric, and added
walnuts).
Assemble the salad by combining the celery, kohlrabi,
walnuts and a few tablespoons
of the garlic aioli
sauce.
Walnut Olive Miso Magic
Sauce -(101 Cookbooks) A chunky,
walnut olive miso creation worthy
of its name.
Finish off with one more layer
of zucchini, marinara
sauce, cashew cheese, spinach pesto and sprinkle top with
walnut sage «sausage».
The Appetizer is a choice between shared Crispy Brussel Sprouts topped with soft cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with greens and Falkner Riesling lavender vinaigrette served with
walnuts, gorgonzola cheese, and fresh apple; entrée options for each diner will be either a Charbroiled Center Cut Sirloin Steak served with roasted red potatoes, grilled zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach, roasted red bell peppers, asparagus and a Boursin cheese cream
sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop
of vanilla ice cream.
Other variations: Dried or fresh herbs: thyme, rosemary, parsley, basil, mint Spices: cumin, coriander, cardamom, paprika, sumac Nuts: hazelnuts, almonds, pine nuts,
walnuts Vegetables: carrot, bell pepper, jalapeno, cucumber, zucchini, radish Fragrant things: dash
of rosewater or pomegranate molasses Hot things: hot
sauce, harissa, sambal Canned things: artichokes, hearts of palm, beets, red peppers Sauce: yogurt, t
sauce, harissa, sambal Canned things: artichokes, hearts
of palm, beets, red peppers
Sauce: yogurt, t
Sauce: yogurt, tahini
Place the chickpeas,
walnuts, breadcrumbs, onion, garlic, soy
sauce, vinegar, smoked paprika, sweet paprika, ancho chile powder, cumin, thyme, cinnamon, cloves, and black pepper into the bowl
of a food processor.
I left out the bread crumbs, used half a cup
of walnuts and 1/4 cup dried cranberries in the «meat» as well as cooking the lentils with a tablespoon
of dried rosemary and 3 bay leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp
of Braggs Liquid aminos and Worcestershire
sauce.
Spaghetti Squash with Garlicky Greens and Walnut
Sauce Prep time: 10 minutes Cook time: 45 - 60 minutes * serves four 1 medium - large spaghetti squash 3 cups chopped cilantro 4 cups spinach cups chopped kale 1/2 cup chopped
walnuts (I've also tried using chestnuts, but it was a bit too sweet) 5 cloves
of garlic rapeseed oil salt and pepper, to taste
Breakfast: Frittata with veggies Lunch: Salmon with sides
of steamed spinach and quinoa Snack: Homemade trail mix with dried mango, dried bananas,
walnuts, almonds and raisins Dinner: Roasted spaghetti squash with Bolognese
sauce Dessert: Smoothie made with coconut water, mixed berries and banana
This dish gives you all the flavor
of pesto
sauce, but with the added nutritional benefits
of spinach and
walnuts, and you get to enjoy pasta on top
of it.
I simplified this recipe even more in a lot
of ways, by using frozen bagged carrots, peas, and corn instead
of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the
walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead
of apple butter in the
sauce and just processed it til it was slightly chunky.
made your butternut squash pasta
sauce tonight, with the addition
of some toasted
walnuts.
Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup
walnut halves 2 tablespoons tamari or soy
sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy
sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can
of water chestnuts, drained and chopped 1 cup chopped
walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy
sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves
Pop your kettle on, preheat your oven 200 °C / 400 °F / gas mark 6 and once ready, pour boiling water over your chopped (or pulsed in a mixer)
walnuts to soak and soften up for a good 30 minutes (this'll be the omega - rich «mince meat» plant - powered body
of your ragu
sauce).
Red Rice and Broccoli Salad with Lemon Dressing and Tamari
Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup
walnut halves 2 tablespoons tamari or soy
sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy
sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Add in the lentils,
walnuts, parsley, thyme, soy
sauce, Worcestershire
sauce, black pepper, and about 2/3
of the caramelized onions.
I used my homemade pesto with lemon and
walnuts as that is what I always have on hand and stirred it in at the very end although I do need to make this with the herb
sauce recommended as I think the mint will give a good layer
of flavor.
Spread some avocado
sauce in the centre
of each lettuce leaf, spoon over a generous amount
of walnut meat and top with the pineapple salsa.
I love to balance out the robust taste
of the
walnut meat with this tangy pineapple salsa, paired with a garlicky creamy avocado
sauce.»
The only thing I'd change is to chop the
walnuts instead
of leaving the halves whole when finishing the
sauce.
-LSB-...] * Vegan Garlic Herb White Pizza from Delicious Knowledge * Garlic Green Beans with Pecans from RDelicious Kitchen * Green Garlic & Asparagus Couscous from Teaspoon
of Spice * Spicy Roasted Garlic and Walnut Hummus from The Lean Green Bean * Spicy Korean - Style Roasted
Walnuts from MJ and Hungryman * White Bean and Roasted Garlic Dip from Meal Makeover Moms» Kitchen * Garlic Herb Roasted Veggies from fannetastic food * Garlic & Herb Parmesan Fish Sticks with Greek Yogurt Tartar
Sauce from The Foodie Dietitian * Rosemary Garlic Roasted Tomatoes from Nutritioulicious * Rustic Summer Bruschetta from The Foodie Physician * Olive Oil Popcorn with Truffle and Rosemary from An Avocado a Day Nutrition -LSB-...]
The processed - in raw
walnuts add just the right amount
of richness (so much so you don't miss the traditional oil at all), while at the same time the
sauce is light and fresh — you don't feel bogged own after this pesto.
Chiles en Nogada is a Mexican dish consisting
of spicy poblano chiles stuffed with a sweet meat mixture topped with a creamy
walnut sauce and garnished with parsley and pomegranate seeds.
A
sauce made with pecans or
walnuts, I don't seem to have a problem eating either
of those, Btw, question: (are cashews, pecans and
walnuts all in the nut family?)