WOW!! What a weekend in Auburn!! I think I am just recovering from all the activities that happened around the city. Friday night street party for the Canyons Run, Tap & Vine for the rodeo party, Earth Day celebrations, plant sales, yard sales and the rodeo kept the town […]
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WOW!! What a weekend in Auburn!!
I think I am just recovering from all the activities that happened around the city. Friday night street party for the Canyons Run, Tap & Vine for the rodeo party, Earth Day celebrations, plant sales, yard sales and the rodeo kept the town hopping. I think we shall use this week to recover.
Going back to the food show I attended, I had a great visit with the California Walnut board and found out California produces 99 percent of all walnuts in the United States and two-thirds of the world’s walnuts.
Walnuts are a heart-healthy food and high in Omega 3’s.
The first recipe is for a walnut hummus, which is great for snacking on. Recipe number two is everyone’s favorite: tomato soup with walnut cream. Say what! What is walnut cream? Keep reading to find out. Last, we are stretching the imagination with a walnut meatloaf that is vegetarian.
Happy Cooking!!!
Walnut Hummus and Roasted Red peppers
Ingredients
2-3 cloves of garlic
1/2 cup California walnuts
1/2 cup roasted red peppers
1 can chickpeas, rinsed, dried and shell peeled
1/3 cup tahini
2 tablespoons olive oil
2 tablespoons water, as needed
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne
Juice of 1 lemon
Salt to taste
Preparation
Rinse and peel your chickpeas.
Place garlic in the food processor with the motor running to chop.
Add remaining ingredients and process until very smooth. Season with salt.
Serve with cut vegetables or pita bread or pita chips.
Tomato Soup and Creamy Walnut cream
Ingredients
2 tablespoons olive oil
1 chopped cup onion
1 teaspoon chopped garlic
2 cups vegetable stock
1/2 teaspoon kosher or sea salt, or to taste
1/2 teaspoon sugar
1 (28 oz.) can crushed tomatoes
Pepper to taste
2/3 cup California walnut cream
3 tablespoons chiffonade fresh basil
California walnut parmesan
Preparation
Heat oil in a large sauce pot over medium heat. Add onions and garlic and sauté for 5 minutes.
Add vegetable stock, salt, sugar and tomatoes; cover and cook over low heat for 40 minutes. Season with pepper.
Add basil and puree with stick blender until very smooth.
Stir in walnut cream and garnish with additional basil and shaved walnut parmesan.
Walnut Cream
Ingredients
2 cups California walnuts
1 cup water
Preparation
Puree walnuts and water in a blender or food processor until very smooth and light and fluffy.
Cover and store in an airtight container until ready to use.
Vegetarian BBQ walnut meat loaf minis
Ingredients
Meat loaves:
5 tablespoons water
2 tablespoons ground flaxseed
1 tablespoon extra-virgin olive oil
1 cup finely chopped yellow onion
8 oz. cremini or baby bella mushrooms, finely chopped
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon black pepper
1 cup California walnuts
2 cups cooked brown lentils (measured after cooking)
1/2 cup plain traditional or panko breadcrumbs
BBQ Glaze:
1/2 cup ketchup
2 tablespoons cider vinegar
1 to 2 tablespoons pure maple syrup
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco or other hot sauce
1/2 teaspoon smoked paprika
Preparation
Preheat oven to 375ºF and thoroughly grease 10 cups of a 12-cup muffin tin.
Stir together water and flaxseed in a small bowl and let sit until the mixture becomes gelatinous.
Heat oil in a large skillet over medium-high heat. Add onions and mushrooms and cook for 8 to 10 minutes or until softened, stirring occasionally. Stir in tomato paste, Italian seasoning, smoked paprika and garlic powder; cook for 2 more minutes, allowing the tomato paste to deepen in color. Stir in Worcestershire, brown sugar, salt and pepper; transfer mixture to a large bowl.
Place walnuts in the bowl of a food processor and process until they resemble very coarse sand. Add lentils and pulse about 6 times to break down, being careful not to puree them. Transfer to the bowl with mushroom mixture. Add breadcrumbs and flax mixture and mix well using a rubber scraper or your hands.
Gently press equal amounts of mixture into prepared muffin cups. Smooth the surface or round the tops slightly and bake for 25 minutes.
Meanwhile, prepare BBQ glaze by whisking all ingredients together in a medium bowl. Spoon equal amounts over each meat loaf and cook for 10 minutes more. Let stand for 10 minutes before using an offset spatula or butter knife to remove from pan.
