California Walnut Tacos: A Flavorful Twist on a Classic
Monsoon rains may dampen outdoor plans, but they offer a perfect excuse to host an indoor gathering. California walnuts, with their rich flavor and satisfying crunch, elevate simple sharing dishes into something special. This walnut-based taco meat provides a delicious, plant-forward alternative to traditional fillings.
Ingredients for Walnut Taco Meat: 1 1/2 cups California walnuts, 2 tablespoons olive oil, 1/2 medium onion (diced), 1 1/2 tablespoons low-sodium soy sauce or coconut aminos, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder. For Tacos: 8 hard taco shells, 2 cups shredded lettuce, 1 cup chopped tomatoes, 1/2 cup shredded cheddar cheese, 1/2 cup mild salsa, 1/2 cup low-fat sour cream.
Preparation: Pulse walnuts in a food processor until they resemble ground meat. Heat olive oil in a skillet over medium-low heat; cook onions for 5 minutes. Add walnut crumbles, soy sauce, chili powder, cumin, oregano, and garlic powder. Stir well and cook for 2-3 minutes. Spoon the mixture into taco shells and top with lettuce, tomato, cheese, salsa, and sour cream.
Grilled Peaches with Ricotta, Walnuts, and Honey
This dessert combines sweet grilled peaches with creamy ricotta, crunchy toasted walnuts, and a drizzle of honey—a simple yet elegant finish to any meal.
Ingredients: 4 medium ripe peaches (halved, pit removed), 1 teaspoon vegetable oil, 1/2 cup ricotta, 1/2 cup California walnuts, 1/4 cup honey, 4 fresh mint sprigs.
Preparation: Preheat oven to 180°C. Toast walnuts on a baking sheet for 5 minutes, then roughly chop when cool. Preheat grill to medium-high heat; lightly oil grill grates. Brush peach halves with oil on both sides. Grill cut-side down for 4-5 minutes until grill marks form, then flip and grill 1-2 minutes until slightly tender. To serve, place two peach halves on a plate, top each with ricotta and chopped walnuts, drizzle with honey, and garnish with mint.
Smoked Paprika-Spiced Corn Ribs with Walnut Parmesan and Lime Crema
These corn ribs are roasted with smoky paprika and served with a creamy walnut-lime sauce and a crunchy walnut Parmesan topping—a crowd-pleasing appetizer.
Ingredients for Corn Ribs: 400g yellow corn, 1/4 cup extra-virgin olive oil, 1 teaspoon smoked paprika (or to taste), kosher salt and black pepper to taste. Walnut Lime Crema: 1/2 cup California walnuts, 1/2 cup room-temperature water, zest and juice of 1 small lime, salt to taste. Walnut Parmesan: 1/2 cup California walnuts (toasted and finely chopped), 1/3 cup finely grated Parmesan cheese or nutritional yeast.
Preparation: Preheat oven to 200°C. Husk corn, halve crosswise, then quarter each half lengthwise to create corn rib pieces. Toss with olive oil, paprika, salt, and pepper; spread on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway. Meanwhile, make crema: blend walnuts and water in a high-speed blender on low to high for 3-5 minutes until smooth. Stir in lime zest, juice, and salt; chill over an ice bath. For walnut Parmesan, mix chopped walnuts with Parmesan or nutritional yeast. To serve, arrange corn ribs on a platter, drizzle with lime crema, and sprinkle walnut Parmesan on top.
This article is based on a press release from NewsVoir and is published as received. The Tribune assumes no responsibility for its accuracy or content.
