How To make Beef in Walnut Sauce
Ingredients
4
pound
beef, rump roast, cubed
1
flour, seasoned
1
olive oil
1/2
cup
water
8
oz
tomato sauce, can
4-6
each
garlic, cloves, minced
1/3
cup
vinegar, cider
1
each
cinnamon, whole, stick
8
each
cloves, whole
8
each
allspice
1
cup
walnuts, ground
1
tablespoon
lemon juice
1
bread, french, sliced, sourdough, toasted
Directions:
Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to crockpot. Pour water into frying pan to loosen drippings. Add to crockpot with tomato sauce, garlic and vinegar. Place cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender.
If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast.
Makes 12 servings.
How To make Beef in Walnut Sauce's Videos
Walnut Pesto Recipe | Chef Sous Chef
We've remixed the traditional and swapped walnuts in instead of pine nuts making our Walnut Pesto just as delicious as it is accessible.
This simple walnut pesto is as easy as putting all the ingredients (minus the olive oil) into your food processor, blending and then stirring in the olive oil.
Now, the hard part is deciding what not to put it on.
Bon appetit xo
Walnut Pesto Recipe | chefsouschef.com/walnut-pesto/
Walnut Pesto Carbonara | chefsouschef.com/pesto-carbonara/
Meatballs With Walnut Sauce
Walnuts inform much of the Sephardic cooking of Thessaloniki. This meatball with walnut sauce recipe called Keftes de Nogada is surprisingly simple yet a very delicious and satisfying way to serve one of the world’s great comfort foods. It is a classic of Thessaloniki’s Sephardic community.
Ingredients
1 ½ pounds 750 g lean ground beef
3 bread slices
1 small onion finely grated
1 egg
Extra virgin Greek olive oil as needed
2 cups of flour, or as needed for dredging the meatballs
3 cups of water
3 cups fresh flat-leaf parsley finely chopped
3 cups breadcrumbs or grated rusks
1 and ¾ cup 200 g shelled walnuts, coarsely ground
Sea salt and freshly ground pepper
Find the full recipe here:
Cheesy Walnut Meat Sauce Macaroni | My Vegan Kitchen Life | Cooking | Tasting | Foodie | Fun ????
This Walnut Meat Sauce is a staple at our house. This recipe is a kid friendly dinner that I know everyone will eat. Follow this recipe to turn walnuts into your favorite delicious cheesy walnut meat sauce macaroni.
#plantbased #vegan #walnuts #nutmeat #meatsauce
Ingredients:
3 cups elbow macaroni
1 cup Raw walnuts whole or halves
Marinara sauce
1 tbsp liquid aminos
1 tsp liquid smoke
black pepper
1 tbsp nutritional yeast
1-2 tbsp olive oil
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow onion
3 cloves garlic
1 tbsp maple syrup optional
Vegan cheddar cheese
Grape seed oil
How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
Walnut Meat Spaghetti Sauce| Chic pea Pasta
#Walnut meat, # alkaline spaghetti # Dr. Sebi # Chic pea pasta # Alkaline Vegan. # Alkaline Meal Ideas.
The BEST Vegan Walnut Taco Meat
This easy meatless taco meat will blow away even the carnivores!
Just 8 ingredients needed and can be easily meal prepped!
Use this for tacos, quesadillas, enchiladas, taco salads, pizza and more!
Allergens: Walnuts. (Can be Top 8 Free otherwise)
Printable Recipe:
Ingredients
* 2 cups walnuts
* 1 red onion
* 4 cloves garlic
* 1/4 cup sun dried tomatoes in oil (*See post if avoiding oil)
* 1 tbsp avocado (or olive) oil
* 1 tbsp taco seasoning
* 2 tsp soy sauce (*See post for soy free options)
* 1 juice of a lime
Check out post for tips to make Top 8 Allergen Free and WFPB-NO.
1️⃣ Soak walnuts in a bowl, covered with water for at least 30 minutes. *See post for tips on prepping ahead
2️⃣ Drain walnuts. Put them into a food processor and pulse until you have meat like crumbles. *Be careful not to over process or you will end up with walnut butter.
3️⃣ Chop onions, garlic, and sun dried tomatoes very fine.
4️⃣ Add oil (or stock) to a skillet, and saute your onions until translucent (about 2-3 minutes).
5️⃣ Add in the garlic for 1 more minute. Sprinkle the taco seasoning across and stir to combine.
6️⃣ Add in sun-dried tomatoes. Cook for 1 more minute. Add in the crumbled walnut and stir very well.
7️⃣ Pour in the soy sauce (or substitute) and the lime juice. Stir well. Cook for another 4-5 minutes.
8️⃣ Take off the stove and serve.
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