What’s for breakfast? California walnuts. Our favorite tree nut took center stage at the Culinary Institute of America’s Global Plant-Forward Culinary Summit in Napa Valley, California. Chefs, foodservice operators and food manufacturers who attended the conference feasted on this delicious breakfast menu:
- California walnut chorizo and egg breakfast tacos with pickled red onion, crema and salsa
- Mediterranean sweet potato hash with California walnut breakfast sausage and walnut pesto
- California walnut Indian spiced granola and oatmilk yogurt parfaits
- Orange, turmeric, California walnut and vanilla smoothies
It was a delicious way to start a day of educational sessions and kitchen demonstrations. However, walnuts are not just for plant-based breakfast. During the conference’s opening reception, California walnut Asian wonton tacos with hoisin walnut ground meat stole the show. And, during a kitchen demonstration, walnut ground meat was served and chopped walnuts were used to provide texture, flavor and protein to a variety of dishes.
Whether for breakfast, lunch or dinner, plant-based walnut ground meat proved an exceptional, clean-label meat alternative. Here’s why walnuts work in plant-based foods.
- Functional Nutrition: Walnuts are the only nut with an excellent source of omega-3 alpha-linolenic acid (ALA) at 2.5 grams per ounce. One ounce of walnuts offers 18 grams of total fat, 2.5 grams of monounsaturated fat and 13 grams of polyunsaturated fat. In addition, walnuts have protein (4g/oz), fiber (2g/oz) and are a good source of
magnesium (45mg/oz). - Taste and Texture: Due to their subtle nuttiness and exceptional texture, walnuts serve as the perfect ground meat alternative. Plus, the fat profile in walnuts helps contribute a more “meaty” mouthfeel when used as a substitute for ground meat.
- Versatility: Walnut meat makes for a flavorful base on its own, or it can be seasoned many different ways for simple use in any culinary operation from breakfast through dinner. Use it just as you would ground meat!
- Back-of-House Ease: Walnut meat can be kept frozen or refrigerated and has a long hold time once cooked. Its flavor, texture and consistency can remain intact for hours, making it perfect for to-go orders and for creating large batches to keep readily on hand.
Most of the recipes served at the Global Plant-Forward Culinary Summit used some form of walnut ground meat. Walnut ground meat is the perfect alternative to many of the highly-processed meat alternatives on the market. With no excess additives and fillers, a simple blend of raw or toasted California walnuts and a legume of choice forms the base. With the addition of a few spices, seasonings, herbs or sauces, food professionals can achieve a wide variety of desired flavor profiles. Here’s how to make walnut ground meat.
- Place 2 cups of California walnuts in a food processor and pulse until chopped.
- Add 1½ cups of beans and pulse until coarsely chopped.
- Season walnut ground meat with your favorite seasonings.
- Heat 1 tablespoon of oil in a very large nonstick skillet over medium heat. Add ground walnut meat mixture to skillet and cook for 5 minutes or until mixture is nicely browned and resembles ground meat.
Contact kseiz@walnuts.org for all the recipes that were served as part of the Global Plant-Forward Culinary Summit. For more information on walnut ground meat, visit our food professionals website.
