This sweet and spicy walnut meat is great in lettuce wraps or Bulgogi bowls.
1 tablespoon vegetable oil
1 tablespoon sesame oil
3/4 minced cup onion
2 teaspoons minced garlic
1 1/2 cups chopped California walnuts
1 cup riced cauliflower
1/2 cup diced dates
3 to 4 tablespoons gochujang red chili paste
2 tablespoons soy sauce, low sodium
Heat vegetable and sesame oil in a large skillet over medium heat. Add onion and garlic and saute for 4 minutes.
Add walnuts, riced cauliflower, dates, gochujang, and soy sauce. Cook for 3 to 4 minutes or until cauliflower is softened, stirring occasionally.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
