Garlic and Walnut Stuffed Mushrooms

These are so good and filling!

  • 4 portobello mushrooms, steamed and gills scraped out
  • 2 tbsp olive oil
  • 1/2 c onion, minced
  • 4 cloves garlic, minced
  • 1 tsp thyme
  • 1 c walnuts, chopped
  • Salt and pepper to taste
  • 1/2 tsp poultry seasoning
  • 1/2 tsp paprika
  • 1/4 sour cream or coconut cream
  • 1/4 c parsley, minced

Preheat oven to 350.

Heat 2 tbsp olive oil in a skillet, cook onions and thyme until tender.

Add walnuts, salt, pepper, paprika and poultry season and sauté until fragrant.

Spoon mixture into the mushrooms, packing them tightly.

Place in a baking dish and bake 30 – 40 minutes.

Garnish with parsley and serve.

Serves 4.

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Raw Brownie Truffles

Trying to kick sugar is hard! These little raw truffles make it so much easier!

  • 1/4 c raw pistachios
  • 1 c raw walnuts
  • 14 medjool dates, pitted
  • 1/2 c cocoa powder
  • 2 tsp vanilla extract
  • 1/8 tsp salt

Grind pistachios in a food processor into a fine dust, place on a plate.

Add remaining ingredients to the food processor, and pulse until fully combined and crumbly.

Use a small cookie scoop, scoop 1 tbsp mixture into a ball, roll in pistachio crumbs.

Place in a container and store in the fridge.

Makes about 30.

Artichoke Walnut Pesto

This is perfect on pasta as a main or crackers as an appetizer.

  • 14 oz jarred artichoke hearts in oil – DO NOT DRAIN
  • 1 c packed parsley
  • 3/4 c walnuts, toasted
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • Salt and pepper
  • 1/4 c water

Dump artichokes and oil into a food processor, add remaining ingredients and pulse until almost smooth.

Toss with pasta or serve on crackers.

Serves 6 – 8.

Walnut Tacos

Vegan tacos that are so quick and easy you won’t believe it!

  • 1.5 cups de-shelled walnuts
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp soy sauce or coconut aminos
  • 8 Taco shells 

Toppings

  • 1 head romaine, chopped
  • 1 bunch of green onions chopped
  • 1 avocado, sliced

LIME CASHEW SOUR CREAM

  • 1 C cashews soaked at least 10 mins in boiling water
  • 1/3 c water
  • 2 Tbsp lime juice
  • 1 Tbsp Apple cider vinegar
  • Pinch of salt
  • Place walnuts to a food processor and process until mixture is kind of “meaty” and add seasonings and pulse to mix.
  • Fill taco shells with walnut mixture and top with toppings of choice
  • To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency
  • Top tacos with sour cream and enjoy!
  • Makes 8 tacos.
  • Spicy Chopped Raw Salad

    I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!

    Filling:

    • 1/2 c raw almonds
    • 1/2 c raw walnuts
    • 4 tbsp shredded carrot
    • 3 green onions, chopped
    • 2 tbsp ginger
    • 1 small zucchini
    • 1/2 tsp lemon juice
    • 1 clove garlic
    • 1/4 tsp salt
    • Cayenne pepper
    • 2 tbsp cilantro

    Toss in a food processor and pulse till chopped.

    Serve on romaine lettuce topped with chopped avocado.

    Serves 2.

    Celery Root and Walnut Tacos

    These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.

    • ½ c walnuts, toasted
    • 1 lb celeriac (celery root), peeled and cut into 1-inch pieces
    • 2 tbsp oil
    • 1 clove garlic, finely chopped
    • 2 tsp chili powder
    • 2 tsp ground cumin
    • 1/2 tsp crushed red pepper
    • 1/4 tsp onion powder
    • 1 tsp dried oregano
    • 1/2 f julienned peeled jicama and/or radishes
    • 1 tbsp lime juice
    • 8 corn tortillas, warmed
    • 1 avocado, sliced
    • Fresh salsa or pico de gallo
    • 8 lettuce leaves

    Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.

    Serves 4.

    Chickpea Walnut Melt

    This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.

    • 15 oz chickpeas, drained and rinsed
    • 1 c walnuts, soaked for 1 hour
    • 1/2 c celery, chopped
    • 1/2 c bread and butter pickles
    • 1/4 red onion chopped
    • 3 tbsp dill
    • 3 tbsp lemon juice
    • 2 tbsp Dijon
    • 1 tbsp vegan mayo
    • Dash of hot sauce
    • Salt and pepper

    For sandwich:

    • 4 slices of bread
    • 1 tomato, sliced thin
    • 4 slices cheese – vegan or regular

    In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.

    Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.

    Serves 4.