Stuffed Bell Peppers with Walnut Meat
You'll love this delicious stuffed bell pepper recipe!
Ingredients:
1 1/2 cup walnuts (soak in spring water 12 hours)
5 bell peppers (clean, cut top off remove insides)
1 white onion (chopped)
1/4 cup of fresh parsley (chopped)
1 cup of long grain rice
1 28oz can of tomato sauce
1/2 lb of mozzarella cheese (slice thinly)
4oz goat cheese
1 cup parmesan cheese
1/4 sundried tomatoes
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp of Italian seasoning
1/2 tsp Pink Himalayan Salt
1/4 tsp Fresh cracked pepper
Directions:
Preheat 375
Cook rice as directed.
Here is the walnut meat recipe.
Drain walnuts, to a blender or food processor, add walnuts and sundried tomatoes, pulse until ground beef texture, add 1/2 cup spring water and more as needed.
Heat a skillet on medium high, add 2 tbl spoons of olive oil. Add onion and cook 2 minutes, until translucent. Add walnuts, garlic powder, Italian seasoning and onion powder. Season with salt and pepper to liking. Cook until browned.
Remove walnut meat from skillet and put in a bowl, add cooked rice, 2tbl spoons of parsley, goat cheese, 1/2 of parmesan cheese, 1/2 of tomato sauce. Mix well. Fill peppers with mixture almost to the top, leave room for a layer of mozzarella, a layer of sauce and sprinkle with parmesan. Sprinkle remaining parsley on top.
Cook 35 minutes.
These walnut meat bell peppers will be a fabulous vegetarian dish for any occasion.
Bon apatite!
Walnut Meat Tacos
Can we get a round of applause for walnut meat!
Let's get into these walnut meat tacos
Ingredients:
2 cups of walnuts (soak in spring water 12 hours
3/4 cup of white mushrooms (chopped)
1 shallot (chopped
1 cup spring water
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Pink Himalayan Salt
1/4 tsp Fresh cracked pepper
1/4 cup taco seasoning
2 tbl spoons olive oil
Directions:
Drain walnuts, add to blender or food processor, pulse until the texture of chopped meat, add spring water as necessary to get texture.
Heat 2tlb spoon of olive oil in a skillet on medium high. Add shallots, walnuts, mushrooms, add garlic powder, onion powder, salt, pepper; cook until mushrooms and onions are soft and walnuts are meat consistency. Add taco seasoning and 1/2 cup of spring water. Mix together well.
Choose toppings and shell of your choice.
Walnut Meat Lasagna
It's all the rave!
Ingredients:
2 cups of walnuts (soak in spring water 12 hours)
3/4 cup of white mushrooms chopped (optional)
2-3 garlic cloves (minced)
1 yellow onion (chopped)
fresh basil (1/4 cup chopped)
1/4 cup sun dried tomatoes (chopped)
1/4 cup fresh flat leaf parsley
pink Himalayan salt
fresh cracked pepper
garlic powder
onion powder
Italian seasoning
olive oil
1 28oz can of crushed tomatoes
1 15oz can of diced tomatoes
4oz goat cheese
8oz or 1 cup parmesan cheese
16oz mozzarella (slice thinly)
15oz Ricotta cheese
1 egg
1 box of lasagna pasta
Pre heat oven to 375
Directions:
Drain pre-soaked walnuts, chop walnuts and add to blender or food processor, don't mix too long nuts should still have texture.
Heat skillet on medium high add 2 table spoons of olive oil, chopped garlic and onions. Stir and cook 2 minutes, until onions are translucent. Add walnuts, mushrooms and sundried tomatoes to skillet. Then add 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp Italian seasoning, 2 tsp fresh parsley, garlic powder and onion powder to taste liking.
Cook mixture until walnuts appear browned and seasoned. Add the crushed tomatoes, diced tomatoes and basil. Simmer on low 15 minutes.
You can use oven ready pasta OR bring a pot of hot water to a boil, add 1/4 cup of salt. Once boiling add lasagna pasta. Cook 5-6 minutes then remove from heat and drain water.
In a medium bowl add egg, ricotta, goat cheese, 1/4 cup parmesan and 2 tbl spoons of parsley. Ladle together until ingredients are well incorporated.
In a 9 x 12 x 2 pan layer as follows, add 1/3 of meat sauce, half the pasta, half the mozzarella, half of cheese mixture 1/3 of meat sauce. Add remaining pasta, remaining mozzarella, remaining cheese mixture, then the final layer of sauce. Sprinkle remaining parmesan cheese on top.
Bake 30 minutes until bubbling.
Bon Appetit, Enjoy your meatless lasagna.