1 teaspoon avocado oil
2 medium shallots, finely chopped
2 cloves garlic, finely chopped
1 cup California walnuts
1.5 lbs cremini mushrooms, thinly sliced
1/2 teaspoon pink Himalayan salt
1/8 teaspoon black pepper
1/2 cup water
1 tablespoon fresh thyme leaves, chopped and divided
1-1/2 teaspoons freshly squeezed lemon juice
1 teaspoon avocado oil
8 slices whole grain sourdough bread (or any other kind)
Heat 1 teaspoon oil in a large skillet over medium heat. Add shallots, minced garlic and 1/4 teaspoon salt. Cook and stir for about 2 minutes. Stir in the walnuts and half of black pepper; cook and stir 2 minutes or until beginning to brown. Remove from heat.
Remove half of walnut mixture and put in blender. Add water, half of thyme and lemon juice to blender. Blend until you have a creamy mixture. Set aside.
Add the thinly sliced mushrooms, remaining salt and pepper to the remaining shallot, garlic and walnut mixture in the pan. Cook and stir mushrooms for about 5 minutes. Add the fresh thyme leaves; stir and remove from heat.
When you are ready to eat, heat oil in a medium-sized iron skillet over medium heat. Cook bread slices 2 minutes per side until beginning to brown.
Spread 1 tablespoon of blended walnut/shallot/garlic cream over toast, top with 2 tablespoons mushroom mixture over the creamed toast. Enjoy warm.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
This better-for-you tuna salad with celery, apples and crunchy walnuts is flavored with an herby green goddess dressing and wrapped in spinach tortillas.
Who doesn’t love pizza bites? This plant-forward appetizer is a little bit fancy and a whole lot of fun. Expect tons of flavor and texture from a meatless ‘chorizo’ made with chopped California walnuts, pinto beans, and fragrant herbs and spices. Add zucchini and crumbled goat cheese to the mix…
