Mediterranean Walnut Picadillo

By Jennifer Fishe, TheFitFork
Total Time
45 Mins
Serves
8
Serving Size
1/2 cup
Meal
Dinner
Course
Main

DESCRIPTION

“Thanks to the nut itself and the easy preparation, this ground walnut meat dish transforms into a similar mouthfeel and texture to an animal protein but is suitable for vegans or those of us just aiming for more plants and variety in our lives.” – Jennifer Fishe, TheFitFork
Prep Time
35 Mins
Cook Time
10 Mins
Total Time
45 Mins
Calories
270
Total Fat
21
Saturated Fat
3
Cholesterol
0
Sodium
250
Carbohydrates
18
Dietary Fiber
4
Protein
5

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Add coconut oil to large skillet, bring to medium heat. Add walnuts; cook and stir 5 minutes or until starting to brown.
  4. Add garlic, Greek seasoning, paprika, parsley and pepper to skillet and continue to cook another 1 minute to bloom spices.
  5. 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.
  6. Serve as-is or over rice. Other serving ideas include pasta, alternative pastas, riced vegetables, on pita bread, etc.