½ pound raw California walnuts
1 tablespoon coconut oil
2 cloves minced garlic or 1 teaspoon garlic powder
1 teaspoon all-purpose Greek Seasoning like Cavendar’s Greek Seasoning
2 teaspoons smoked paprika
1 teaspoon black pepper
2 teaspoons dried parsley
1 can (14 ounces ) petite-diced tomatoes
½ cup white cooking wine or water
2/3 cup chopped dates or other dried fruit
1/3 cup chopped olives of any kind from jar, can or tub
Optional: fresh mint for garnish
Add raw walnuts to bowl, cover with cool water and let soak for 30 minutes. Then, drain and rinse and pour out on a clean dish towel to lightly pat dry.
Add walnuts to food processor and pulse on/off for approximately 15 seconds, or until coarsely chopped. Do not over process or walnuts will turn into a nut butter.
Add coconut oil to large skillet, bring to medium heat. Add walnuts; cook and stir 5 minutes or until starting to brown.
Add garlic, Greek seasoning, paprika, parsley and pepper to skillet and continue to cook another 1 minute to bloom spices.
Add canned tomatoes, cooking wine (or water), dates and olives and continue to cook over medium heat, stirring frequently, for another 4 minutes until heated through and thickened up.
Serve as-is or over rice. Other serving ideas include pasta, alternative pastas, riced vegetables, on pita bread, etc.
A meal for 4 comes together in less than 15 minutes with this easy meatless taco recipe. The taco “meat” is made with California walnuts, diced onion, and just 6 other ingredients that you can almost certainly find in your pantry. It’s the perfect weeknight supper for a hungry family….
