In a food processor or blender, grind
the toasted walnuts into a meal.
Not exact matches
This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of carrot cake... we used the leftover carrots / apples / celery and who knows what else from the morning's juice (my dad's a bit of a health nut) and turned it
into an amazing cake, complemented by
walnuts, pineapple and, of course, decadent cream cheese frosting, covered with fresh
toasted coconut... it was so moist and delicious... the making of it a wonderful memory and the eating of it sublime.
Pour
into prepared 8» x 8» pan, sprinkle the remaining 1/2 cup
toasted walnuts over the top and allow to cool at room temperature for 30 minutes.
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut
into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams)
walnuts or pecans,
toasted and chopped
Salad: 1 medium cabbage, cored and thinly sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut
into matchsticks 3 medium carrots, peeled and coarsely grated (about 2 1/2 cups) 2 celery stalks, cut
into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup) 1/2 cup chopped
toasted walnuts
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped
toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded
into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
Crisp, tart apples,
toasted walnuts and chewy currants make for an excellent descent
into Fall!
The dough is studded with
toasted walnuts and dried apricots and baked
into magical bread goodness.
I probably don't need to say this, but these can be made
into any type of chip cookie you want — add chocolate chips, or butterscotch, or peanut butter chips, or add some chopped
walnuts or
toasted coconut or chopped heath bars or sprinkles — they will be good no matter what the mix - ins are.
2 meyer lemons, sliced
into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced
into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup
walnuts,
toasted
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!
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».
For the current batch I threw some
into a cooked pot of pinhead oats and ate little bowls of it all week with
toasted walnuts, maple syrup and half and half.
1 (9 - inch) unbaked pie shell 3 ounces bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted butter, cut
into 8 pieces 3 tablespoons bourbon 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large eggs plus 1 yolk, lightly beaten 1 teaspoon vanilla extract 1 1/2 cups
walnuts,
toasted and chopped
Toasted walnuts, a little gluten - free flour and butter pull together
into a crunchy, festive cookie that brings me straight back to childhood.
2 cups farro, rinsed and drained 2 teaspoons fine - grain sea salt 5 cups water (or stock) 3 cups butternut squash, cut
into 1 / 2 - inch dice 1 large red onion cut
into 1 / 8ths 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup
walnuts, deeply
toasted 3 tablespoons
toasted walnut oil (or more olive oil) 1/4 cup goat cheese, crumbled
In the meantime place the
walnuts into a non stick pan and
toast them for 3 - 5 minutes until slightly golden and fragrant.
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.
Put the
walnuts on a baking sheet and put them
into the oven to
toast.
Pour chopped nuts
into a shallow baking pan and
toast in the oven for 8 to 10 minutes, or until
walnuts are brown and buttery - smelling.
1 delicata squash, halved and sliced
into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn
into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup
walnuts,
toasted and chopped 2 tablespoons cranberries
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut
into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup white chocolate chips 1/2 cup chopped
toasted pecans or
walnuts (optional)
This salad makes a great side or light dinner, but you can of course always add some vegan feta cheese, grilled tempeh or
toasted walnuts and pine nuts to turn this
into an extra filling main dish.
If you do add
walnuts or any other nuts
into the batter, definitely
toast them before.
In addition I also
toast flax seeds, pepitas, sunflower seeds, sliced almonds,
walnuts, pecans
into the mix for more of a granola type oatmeal.
And while it works well as a side, you can also turn it
into dinner by tossing it with pasta, parsley,
toasted walnuts, and grated hard cheese.
They find their way
into the nooks and crannies of the
walnuts and bran flakes with each successive stir,
toasting into crunchy nuggets.
I recently gave it a revamp,
toasting the
walnuts, sesame seeds, and coconut shreds before tossing them
into the batter with a pinch of sea salt, and swapping in olive oil for canola and spelt flour for soy.
2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut
into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup
toasted nuts (
walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut
into 1 / 2 - inch segments
Take your washed and dried basil leaves, cram them
into a food processor with some
toasted nuts (cashews,
walnuts, pine nuts) some Parmesan cheese, salt, and stream in enough olive oil to make it the right consistency.
Chopped green olives, chives,
toasted walnuts, and honey combine with a few other ingredients
into a quirky yet delicious preparation that leaves a huge impression.
Toasted walnuts, a little gluten - free flour and butter pull together
into a crunchy, festive cookie that brings me straight back to childhood.
Salad Ingredients: 2 cups of fresh baby spinach 1/4 cup of crumbled blue cheese 3 pieces of turkey bacon, cooked and roughly chopped 1/2 cup of cherry tomatoes, halved 1/4 cup of red onions, cut
into half moons 1/4 cup of
toasted walnuts, finely chopped