Burnt Almond Peanut Mustard Sauce Burning the whole grain mustard with the nut butters, just a tad, creates a richer flavor achievement. Combined with garlic, ginger, sugar, onion snow, coriander and Balsamic vinegar – that’s the base. To serve: combine with plain plant yogurt and light sesame oil. Serve over rotini pasta and garnish withContinueContinue reading “AFC Burnt Almond Peanut Mustard Sauce”
Category Archives: NUTS & SEEDS
Quinoa Walnut Sausage Burgers
QUINOA WALNUT SAUSAGE BURGERS Another homemade burger recipe for those who want a less expensive burger, or for those who just like to make their own now and again. Low fat, nutrient dense is a good way to go. Makes approx. 6-1/2 cups burger batter AFSC ClipBoard: I didn’t freeze these burgers, so I can’tContinueContinue reading “Quinoa Walnut Sausage Burgers”
Almond Walnut Chocolate Crumble
ALMOND WALNUT CHOCOLATE CRUMBLE A salty, nutty, smoky sweet crumble to use as topping on desserts and hot or cold cereals, or simply as a light snack! Makes approx. 2 cups 1 c. Blue Diamond smokehouse almonds 1 c. walnut halves 1 oz. dark baking chocolate 3 T. light brown sugar 1/2 t. pink saltContinueContinue reading “Almond Walnut Chocolate Crumble”
AFC WILD PUMPKIN SEED SAUSAGE BURGERS
AFC WILD PUMPKIN SEED SAUSAGE BURGERS Okay, this is super easy once you make the rice, and that’s easy too! No-bake burgers. Form the patties, put them between wax paper in a covered container and refrigerate till ready to use. I made 1 batch; next time I’d make 2 batches. Really good texture and flavor.ContinueContinue reading “AFC WILD PUMPKIN SEED SAUSAGE BURGERS”
Walnut Crumbles
WALNUT PASTEY CRUMBLES Walnuts sweetened with brown sugar, then flavored with hickory smoke, vanilla and salt. Processed till pasty crumbly! Serve on top of desserts, salads or spread on your favorite toasted breads. Makes 1 cup 1 c. walnut halves 2 T dark brown sugar 2 t. imitation vanilla 1 t. liquid smoke 1/2 t.ContinueContinue reading “Walnut Crumbles”
Walnut Pecan Sauce
WALNUT PECAN SAUCE Walnuts and pecans processed with maple syrup, smoke, apple cider, salt and fresh garlic. Multi purpose sauce can be served at varying temperatures! Makes 1-1/4 cups 1 c. plain pecans 1 c. plain walnut halves 2 t. liquid smoke 1/2 t. pink Himalayan salt 2 T. Grade A maple syrup 1/2 c.ContinueContinue reading “Walnut Pecan Sauce”
Almond Chocolate Coconut Coffee Crumble
ALMOND CHOCOLATE COCONUT COFFEE CRUMBLE Top a slice of oatmeal breakfast pie or any hot cereal in a bowl. Top your favorite cake, pudding or ice cream; sprinkle onto the whipped topping on your favorite dessert. Or, eat it a teaspoon at a time as a snack right from the jar! Makes approx. 3-1/2 cupsContinueContinue reading “Almond Chocolate Coconut Coffee Crumble”
Smoked Ginger Beer Walnuts
SMOKED GINGER BEER WALNUTS Delectable morsels of pure pleasure. How did I live without these? A delicacy for sure, yet made from a common nut that most people overlook. Makes 2 cups 1/2 c. ginger beer 1/2 c. light brown sugar 1/2 t. salt 1 T. vanilla – I used imitation few drops of liquidContinueContinue reading “Smoked Ginger Beer Walnuts”
Smoky Candied Cider Walnuts
SMOKY CANDIED CIDER WALNUTS Everyone will be impressed by these delectable smoky sweet nut meats! Perfect topper or snack. You’ll want to triple or quadruple this recipe! Makes 1 cup 1/3 c. apple cider 1/3 c. dark brown sugar 1/4 t. pink Himalaya salt sev. twists fresh black pepper grind light sprinkling powdered ginger a fewContinueContinue reading “Smoky Candied Cider Walnuts”
Making Pumpkin Seed Snow
MAKING PUMPKIN SEED SNOW All you need to make Pumpkin Seed Snow are raw, shelled pumpkin seeds and an electric coffee bean grinder. Fill the well of the grinder leaving enough head space for the ‘swell’. Process till seeds become fluffy, pausing a few times to scrape up snow from bottom of well and toContinueContinue reading “Making Pumpkin Seed Snow”
SKINNING ALMONDS
SKINNING ALMONDS Almonds are hard nuts. Even while chewing they seem to never soften up. Do a parboil, a soak, then a peel for extra eye-appeal and they might just change your mind! Makes 4 cups almonds after soaking 3 c. whole raw, unsalted almonds 6 c. water In large saucepan bring almonds and waterContinueContinue reading “SKINNING ALMONDS”
AFC DRY SEED BOUILLON
AFC DRY SEED BOUILLON Get out your coffee grinder and clean it up – no coffee grounds visible in the well, not even one. We’re going to grind and pulverize some seeds, then make a mix out of it, to use in a variety of applications – for home or restaurant. Makes approx. 8-1/2 cupsContinueContinue reading “AFC DRY SEED BOUILLON”
FENNEL SEED – the perfect plant meat spice
It’s not the same as star anise. It’s close, or should I say star anise is close to fennel seed – a cousin, seems like the same DNA, but is it really? I mean, do I really want to be putting licorice into my savory sauces? That’s what star anise is, basically, the taste ofContinueContinue reading “FENNEL SEED – the perfect plant meat spice”
GRILLED ALMOND BUTTER PUB SANDWICH
GRILLED ALMOND BUTTER PUB SANDWICH Perfect blend of taste sensations. Great on all breads – even raisin. So easy, so good. Perfect Pub fare! An ice-breaker, conversational sandwich! Makes 1 or 2, depending on size of bread (square or deli size) 1/3 c. Jif Almond Butter, room temperature 3 T. chopped sweet onion 3 T.ContinueContinue reading “GRILLED ALMOND BUTTER PUB SANDWICH”
TOMATO CARROT HERB SOUP for restaurants
TOMATO CARROT HERB SOUP for restaurants Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil, coriander and mint. Served with a lemon slice float! Makes 37 cups 6 lb. 6 oz. can GFS Stewed Tomatoes including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureedContinueContinue reading “TOMATO CARROT HERB SOUP for restaurants”
PINEAPPLE PINE NUT DRESSING
PINEAPPLE PINE NUT DRESSING Gordon Food Store brand Pineapple Topping combined with pine nuts, cacao beans, Napa Valley Naturals Champagne Vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit! Makes approx. 4 cups 1/2 c. cacao (cocoa) beans, soaked in 2 c. water overnight, drain, reserving water 1/2 c. pineContinueContinue reading “PINEAPPLE PINE NUT DRESSING”
CARAMELIZED WALNUTS
CARAMELIZED WALNUTS Easy and delicious! Walnuts, extra virgin olive oil, water, brown sugar and baking soda, cooked till caramelized and cooled till crispy! Great for topping salads or side dishes! Makes enough to top 4 salads, or side dishes 1/2 c. walnut halves or pieces 1-2 T. extra virgin olive oil 2 T. water 1/4ContinueContinue reading “CARAMELIZED WALNUTS”
TOASTING SESAME SEEDS
Toasting sesame seeds is much like toasting coconut. It doesn’t take long. Place sesame seeds in dry skillet, without overlapping much. Turn heat to low. Watch carefully for the first signs of browning, then shake skillet till most are lightly browned and the nut aroma in the air is prominent. Remove skillet immediately from heatContinueContinue reading “TOASTING SESAME SEEDS”
SEEDING FRESH TOMATOES
Seeding a tomato actually means removing the seeds with the pulp, leaving the skin and the fleshy part attached to the skin. In other words, you don’t have to pick through the pulp to remove the seeds. The pulp goes out with the seeds. Seeding tomatoes is easy to do once you do it. NoContinueContinue reading “SEEDING FRESH TOMATOES”
SEEDING CANNED TOMATOES
SEEDING CANNED TOMATOES. Hold each tomato (one at a time) under cold, slowly running water. Slit lengthwise with your thumb nail. Open tomato; pull pulp up and out, rinsing pulp and seeds into sink. Drain tomato meat that remains, and either chunk, dice or chop for your recipe. This is a very simple procedure that makesContinueContinue reading “SEEDING CANNED TOMATOES”
SEEDING AN AVOCADO
SEEDING AN AVOCADO. Using a long, sharp knife, cut lengthwise (from tip to tip) all around the avocado, through the skin and far enough into the meat to touch the seed. Insert blade of knife into the cut you’ve made, then twist the knife to separate the two halves. Take the knife and smack the sharpContinueContinue reading “SEEDING AN AVOCADO”
FENNEL SEED
FENNEL SEED. Although occasionally in some locations, you’ll be able to locate ground fennel seed, in most instances you’ll have to grind it yourself. Do this with a mortar and pestle. Or, place seeds in a plastic bag and pound with a hammer till pulverized. Remove from bag and roll with a rolling-pin, repeatedly, using hardContinueContinue reading “FENNEL SEED”
MAKING NUT CRUMBLES
MAKING NUT CRUMBLES Nut crumbles are a staple in my pantry. Years ago when developing the essence of a BLT (before meatless bacon was invented) I processed whole smoked almonds till mealy, then sprinkled them on a lettuce, tomato and veggie mayonnaise sandwich, followed by fresh cracked pepper to create a delicious BLT alternative. NowContinueContinue reading “MAKING NUT CRUMBLES”
How To Make: MEATLESS GOLUMPKI (STUFFED CABBAGE)
MEATLESS GOLUMPKI (stuffed cabbage) Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce! Makes 14 cabbage rolls Preheat oven to 375 degrees Rice: 3 c. water 1 t. saltContinueContinue reading “How To Make: MEATLESS GOLUMPKI (STUFFED CABBAGE)”
ANIMAL-FREE SOUS-CHEF™ 