ALMOND BUTTER HITS THE SOUP BOWL!

February 8, 2010 at 2:44 pm (Nut Recipes, Vegan Recipes, almonds)
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What could be better than a bowl of hearty, steaming soup on a rainy or stormy day? In my book, nothing touches the comfort soup delivers when the weatherman decides to give us the shivers. Soup is so nurturing. It’s TLC in a bowl. Far different from the traditional Mushroom Barley Soup, this recipe came about from ingredients I happened to have on hand at the end of the week.

Not only is this soup delicious, it’s also enriched with a generous quantity of almond butter
that doles out the serving size recommended in many health studies, about 1 to 1.5 ounces per person. The recipe contains no added fat to add pounds or raise cholesterol and provides an abundance of soluble fiber provided by the barley. All in all, this tasty soup is a winner for everyone and especially for anyone trying to lower cholesterol.

MUSHROOM BARLEY SOUP WITH EGGPLANT AND ALMOND BUTTER

Yield: 4 to 6 servings

8 cups water, divided
1 cup pearl barley or pressed barley
1 teaspoon salt

1 medium eggplant (about 1 pound), cut into 1 1/2-inch chunks
1/2 pound shiitake mushrooms, sliced, stems discarded
1/2 pound cremini mushrooms, sliced
1 large tomato, coarsely chopped
1 parsnip, sliced
2 tablespoons low sodium soy sauce
5 cloves garlic, coarsely chopped
1-inch piece ginger, minced or grated
1/2 teaspoon salt

2/3 cup almond butter

1/2 to 1 pound firm or extra firm tofu, cut into bite-size pieces

2 green onions, sliced

1. Combine 3 cups the water, barley and salt in a 2-quart saucepan and bring to a boil over heat. Reduce the heat to low and steam for about 50 to 55 minutes, or until the barley is softened and the liquid is absorbed. Set aside.
2. In an 8 to 10-quart stockpot, combine the remaining 5 cups water, eggplant, shiitake and cremini mushrooms, tomato, parsnip, soy sauce, garlic, ginger, and salt and bring to a boil over high heat. Reduce the heat to medium and simmer about 15 to 20 minutes.
3. Add the almond butter and stir in with a wire whisk until fully incorporated. Add the tofu and cook briefly.
4. To serve, spoon a generous portion of the barley into each bowl and ladle the soup over the barley. Garnish each bowl with a sprinkle of sliced green onions and savor every warming spoonful.

Note: If you relish your winter soup with a little heat, zap it with 1 or 2 jalapeno peppers, minced, or use a pinch or two of cayenne pepper.

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THE POWER OF THE FEW

January 21, 2010 at 8:30 pm (Antioxidants in Nuts, Nut Nutrition, Nut Organizations, Nut Studies, Nuts and Health, almonds, hazelnuts, nut research, peanuts, pecans, pine nuts, pistachios, sunflower seeds, walnuts)
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I’m back and nutty as ever! No, I haven’t abandoned my post at the NutGourmet—just took a little holiday break to spend time with family and friends and cook up a flurry of great munchies I’ll share in future blog posts.

Now, I’ve returned with a fresh vigor and a feverish desire to share the nutty pleasures. Sometimes I bemoan the fact that nuts are not exactly dirt-cheap. Then, on the other hand, maybe that’s a good thing because many of us would probably be tempted to gorge on massive amounts of them. That would be a bad thing. How bad?

What constitutes a healthy level of nut consumption? The key is to remember there is awesome power in “just a little.” That “just a little” means there are potent benefits in consuming as few as one to three ounces of nuts a day. Translate that to the equivalent of about one or two generous handfuls.

Some might be thinking that limiting oneself to just one or two ounces of nuts a day may actually feel like utter deprivation. In truth, that small quantity is actually achieving a perfectly healthy ideal. It never ceases to amaze me that such a small quantity packs a big wallop in knocking down high cholesterol and blood pressure and reducing the risk of coronary artery disease.

At the December 2009 meeting of the American Association for Cancer Research, attendees learned from researchers at Texas Woman’s University – Houston Center that a mere two ounces of pistachios a day boosted levels of gamma- tocopherol, a natural form of the powerful antioxidant vitamin E. The authors acknowledge higher levels of gamma-tocopherol may offer protection against certain forms of cancer, namely lung and prostate cancer.

The U.S. Department of Agriculture and the Department of Health and Human Services update the Dietary Guidelines for Americans every five years. In 2005, the guidelines suggested incorporating 1.5 ounces of nuts such as hazelnuts into the diet several times per week. They suggest hazelnuts are a good source of vitamin E, magnesium, folate, B vitamins and minerals that may play a role in lowering blood pressure. Hazelnuts are high in beneficial monounsaturated fats and only contain 4 percent saturated fats.

Just two handfuls of walnuts a day was the catchphrase of a study looking to inhibit the growth of breast cancer tumors in mice. W. Elaine Hardman, Ph.D., professor of biochemistry at Marshall University School of Medicine in Huntington, West Virginia, gives the omega-3 fatty acids, antioxidants, and phytosterols in walnuts a thumbs up for their ability to block the progression of tumors and suggests the compounds contained in walnuts could slow down the growth of breast cancer in humans.

A study cited in the Journal of the American College of Cardiology demonstrated that just eight walnuts eaten at the end of a meal may be better than olive oil in helping to prevent damage to the delicate lining of the arteries. Walnuts were compared with olive oil in a study conducted at Barcelona’s Hospital Clinico and were found to better retain the elasticity and flexibility of the arteries when necessary to expand and increase blood flow. While many people turning to the Mediterranean diet credit the olive oil for the heart healthy focus, they miss the true hero—the little handful of walnuts.

Must one conclude that nuts are truly a miracle food? No, they certainly are not. Nuts are merely one of many of the highly nutritious plant-based foods that help us to stay healthy and assist us in returning to a state of health when we’ve fallen into the pit of chronic disease.

There really are no miracle foods, though many food purveyors work hard to convince people their product is theeee one to repair all the health ills and provide a cure-all. The power of the few remains the steadfast mantra referring to all whole, plant-based foods consumed in smaller portions than Americans have become accustomed to consuming. Feasting is best saved for special occasions.

For the daily diet, the power of a few nuts along with comfortable and reasonable portions of fruits, vegetables, whole grains, legumes, and seeds brings impressive results in a surprisingly short time.

The following measurements comprise a one-ounce serving of nuts:

20 to 24 ALMONDS

6 to 8 BRAZIL NUTS

16 to 18 CASHEWS

18 to 20 FILBERTS (HAZELNUTS)

10 to 12 MEDIUM MACADAMIAS

28 SHELLED PEANUTS

18 to 20 PECAN HALVES

150 to 157 PINE NUTS (PIGNOLI)

45 to 47 PISTACHIOS

14 WALNUT HALVES

1 tablespoon PUMPKIN SEEDS

1 medium-size handful SESAME SEEDS

3 tablespoons SHELLED SUNFLOWER SEEDS

References:
Almond Board of California–http://www.almondsarein.com

American Association for Cancer Research “Walnut consumption decreases mammary gland tumor incidence, multiplicity and growth in the C(3) Tag transgenic mouse” AACR 2009; Abstract LB-247.

California Pistachio Association–http://www.pistachios.org

The Hazelnut Council–http://www.hazelnutcouncil.org

Hernandez, M.S. American Association for Cancer Research (2009. December 9). Pistachios may reduce lung cancer risk. ScienceDaily. Retrieved January 20, 2010 from http://www.sciencedaily.com/releases/2009/12/091208191956.htm

International Nut Council Nutrition Research and Education Foundation http://www.nuthealth.org

National Pecan Shellers Association–http://www.ilovepecans.org

Peanut Advisory Board–http://www.peanutbutterlovers.com

The Peanut Institute–http://www.peanut-institute.org

Ros, Emilio. “Eating walnuts at the end of a meal may help cut the damage that fatty food can do to the arteries” Journal of the American College of Cardiology. 2006/10/10 09:38:33 GMT

The Walnut Marketing Board–http://www.walnut.org

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ALMONDS + SEASONINGS = PARMESAN????

December 23, 2009 at 8:51 pm (Nut Nutrition, Nut Recipes, Nuts and Health, Vegan Recipes, almonds)
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The versatility of almonds never fails to amaze me. In this recipe for an imitation Parmesan, the almonds become the grounding ingredient that gives the seasonings the ideal base to cling to.

The recipe came from a moment of frustration at the natural food market. Whole Foods dared to be out of the vegan Parmesan I had been using for several years. I was making Cioppino, a plant-based version of Italian fisherman’s stew, and needed the Parmesan for the finishing touch. What on earth was I going to do? That &!*#@!!! market is the only natural food store within reasonable driving distance.

Well, I grabbed my thinking cap—thank goodness it’s always within close proximity—and chose almonds for the base of my Parmesan adventure. Within minutes and a little sprinkle of this and that, an imitation Parmesan was born. It’s a great keeper, too. I’ve kept the Parmesan in a covered plastic container for up to 3 months and still found it just as tasty as the day it was made.

It’s super easy. Give it a try and you’ll even benefit from the power of almonds to bring you good health. As little as an ounce a day helps to lower cholesterol, especially when used in place of foods containing saturated fat. That single little ounce can help to lower the risk of coronary artery disease, sudden heart attack, diabetes, gallstones, and some cancers.

I thought if I could create my own imitation Parmesan, I could easily whip up a batch in the food processor and keep it on hand at all times. This recipe couldn’t be easier and tastes enough like the real thing to put the Italian touch on everything from pizza to minestrone.

Enjoy!

HOMEMADE VEGAN PARMESAN

Yield: about 1 1/4 cups

1 cup whole almonds

1 tablespoon plus 3/4 teaspoon nutritional yeast flakes
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon garlic powder

1. Place the almonds into the food processor and pulse and process until they become a finely ground meal. Be careful not to over-process or the meal may become almond butter.
2. Add the nutritional yeast flakes, onion powder, sea salt, and garlic powder and pulse until well blended. Transfer to a covered container and refrigerate until ready to use. Refrigerated, the Homemade Vegan Parmesan will keep for up to 3 months.

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ALL’S WELL ON THE PLANET HAZELNUT

December 14, 2009 at 10:59 am (Blanching Hazelnuts, Nut Desserts, Nut Recipes, Vegan Desserts, Vegan Recipes, hazelnuts)
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Fortunately, I did not have to travel far to reach my destination. Planet Hazelnut, in case I hadn’t explained, is where the nuts are so robust and bountiful and irresistibly rich with compelling flavor I’m driven mad with anticipation. I can hardly wait to sink my teeth into those little darlings! Planet Hazelnut is where the sweet aroma of roasting hazelnuts sends such captivating drifts of fragrance into the air I can barely contain my well-trained good manners waiting for them to cool. Oh, so sorry! I just realized I had neglected to provide the geographical location of Planet Hazelnut so you could indulge each of your sensory receptors as I have. Planet Hazelnut is actually rather close by.

It’s in my kitchen and yours, too!

Playing Favorites?
By now you’ve probably figured out I’m a doting hazelnut enthusiast, as well as a lover of all kinds of nuts. People often ask what my favorite nut is, but how can I possibly choose one. It would be like asking which of my four children is my favorite. The honest to goodness truth is I adore them all—my children and my nuts! But hazelnuts sit on a special pedestal in my heart.

Because I’m admittedly fickle, I do have temporary love encounters with one nut or other at any given time; and my heart just might flit to another nut at the mere sight of it.

Yesterday, I was enchanted with HAZELNUTS, those precious little sweethearts—so round—so sweet—and so richly endowed with flavor.

While my usual preference is raw hazelnuts with their gifted fresh, natural sweetness and pleasing chewy texture, I do adore them roasted. Roasting changes them so dramatically I think of hazelnuts as having split personalities. Roasted, they literally charm my willing taste buds like a sorcerer working his wizardry. Their crisp crunch is instantly appealing, their flavor heightened and enhanced with assertive earthen headiness.

Blanching Hazelnuts
Taking full advantage of their alluring nature, I placed a hefty quantity of hazelnuts onto a baking sheet and tucked it into the oven at 325 degrees for 15 minutes. I wanted to prepare them for a unique dessert I had in mind for an after-theater dessert party. When I checked them after 15 minutes, I noticed their skins were beginning to split apart. That was my signal to take them out of the oven. Then, I blanched them by placing them on a double layer of kitchen towels. I wrapped them completely and allowed them to sweat for 10 minutes.

Next, I rubbed them vigorously in the towels to coax their skins off. Some were more willing than others, but the few that still clung protectively to their skins were not going to pose any problem to the finished pie I was planning. Finally, I placed the roasted, blanched hazelnuts into a heavy-duty plastic bag, positioned it on a firm cutting board, and whacked them into coarse pieces with a hammer I keep handy in my kitchen for such tasks. The chopped hazelnuts were now ready to join a host of delicious fruits in a tantalizing pie with a divinely chewy nougat texture.

The novel pie, I admit with unabashed immodesty, was ragingly delicious. Those roasted, blanched hazelnuts made the pie stand out from others by adding the defining element of crunchy nuance that most pies lack.

I simply couldn’t wait to share this wonderful dessert with all who adore hazelnuts. I trust you’ll savor it to the last crunchy tidbit.

Any time you blend dried fruits with hazelnuts, you’ve introduced the basic elements of an exceptional sweet treat. By combining the merry makings of four different fruits with crunchy, roasted, chunky hazelnuts and pecans, spicing them up, binding them with a magical medley of sweeteners, and voila!—you’ve created a stunning pie for the Christmas holiday! Because the pleasantly chewy texture of the pie is reminiscent of nougat, be sure to use a firm, serrated knife to cut into servings. It’s the perfect make-ahead dessert that keeps well in the refrigerator for up to five days. This is one dessert that’s a dinner host’s dream because there’s no last minute fuss.

FRUITY HAZELNUT STICKY PIE

Yield: 8 servings

1 unbaked 9-inch Flaxseed Pie Crust (below)

1 1/2 cups raw hazelnuts
3/4 cup raw pecans

1 cup brown rice syrup
1/4 cup organic sugar
1/4 cup maple syrup
1/3 cup tapioca flour

1 cup golden raisins
3/4 cup chopped dates
2/3 cup diced dried Turkish apricots
1/2 cup dried cranberries
1 1/4 teaspoons ground cinnamon
1/2 teaspoon orange or lemon zest, finely chopped
1/8 teaspoon salt

1 tablespoon lime juice
1/2 teaspoon maple extract

1. Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast them for 15 to 18 minutes. While the hazelnuts are roasting, place one kitchen towel over the other and place the towels on the counter near the oven. Pour the roasted hazelnuts onto the kitchen towels, fold the towels over to enclose the nuts completely, and allow the nuts to sweat for about 10 minutes. Remove the dark skins from the hazelnuts by rubbing them vigorously in the towels for about 3 or 4 minutes. This process is called blanching. Place the blanched hazelnuts into a heavy-duty plastic bag, position it on a firm counter or cutting board, and use a hammer to break the nuts into coarse pieces. Transfer the nuts to a large bowl.
2. When the hazelnuts are out of the oven, raise the oven temperature to 350 degrees and roast the pecans for about 8 minutes. Remove them to a dish to cool completely and set aside. When cool, break them into pieces and add to the roasted hazelnuts.
3. While the nuts are roasting, combine the brown rice syrup, organic sugar, and maple syrup in a 2-quart saucepan. Add the tapioca flour and stir well with a wooden spoon until the flour is completely incorporated. Set aside for 5 minutes to allow the tapioca flour to absorb some of the moisture. Boil for 5 minutes over medium heat, and then set aside.
4. Add the raisins, dates, apricots, cranberries, cinnamon, orange zest, and salt to the bowl with the nuts and toss well to distribute the ingredients evenly.
5. Add the lime juice, and maple extract to the boiled brown rice syrup mixture and mix well. Add the boiled mixture to the fruits and nuts and mix well to thoroughly coat all the ingredients. The mixture will be very thick and sticky.
6. Spoon the sticky mixture into the prepared pie crust and bake for 35 to 40 minutes. Remove from the oven and set aside for 4 to 6 hours to cool. To store, cover with plastic wrap and refrigerate. Bring the pie to room temperature before serving.

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Easy No-Fail Pie Crust
Pastry making has been such a challenge for me that for years I tended to avoid making pies at all. That is, until I came up with a few pie dough recipes I could consider friendly to the most timid of bakers. This easy pie dough is impossible to kill. Just toss the ingredients into the food processor and use your fingers to spread it into the pie pan. It’s that easy.

To pre-bake the crust for an uncooked filling, spread the dough into the pie pan and cover the dough with aluminum foil, shiny side down. Weight the foil down with a 1/2-inch thick layer of dried beans and bake in a preheated 350-degree oven for 8 to 10 minutes. The process is called blind baking. Remove the beans and allow the crust to stand about 20 minutes to cool before adding the filling. In my effort to be wisely frugal, I rely on beans I keep in the cupboard for this purpose. They can be used over and over.

FLAXSEED PIE CRUST

Yield: 1 9-inch pie crust

1 1/2 cups whole-wheat pastry flour
1/2 cup flaxseed meal
2 teaspoons organic sugar (optional)
1/2 teaspoon salt

1/3 cup organic canola oil
1/4 cup plus 1 tablespoon water

1. Combine the whole-wheat pastry flour, flaxseed meal, and salt in the food processor and process to distribute the dry ingredients evenly.
2. Add the canola oil and water and pulse and process until well combined and the mixture forms (a) dough that holds together.
3. Spoon the dough into a 9-inch pie pan and use your fingers to spread the dough evenly over the bottom and sides of the pan.
4. Fill the crust with the desired ingredients and bake 350 degrees until done.

Note:
For a savory pie or if you are eliminating sugar from your diet, omit the sugar completely. For a sweeter crust, add 2 to 3 additional tablespoons of organic sugar or brown sugar.

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NUTCRACKER SWEET—MY KIND OF NUTTY BALLET

December 2, 2009 at 9:04 pm (Brazil nuts, Cracking and Peeling Nuts, Macadamias, Nut Oddities, almonds, hazelnuts, pecans, pistachios, walnuts)
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As autumn approaches each year, I get a little antsy for freshly harvested nuts in the shell to reach the grocery store. This year’s fresh crop has arrived and is well worth the wait! Showing off their glorious colors, fresh nuts are noticeably more delicious—they’re sweeter, more moist, and have a distinctly fresh flavor. Don’t get me wrong; the nuts from last year’s crop are still great and have been stored with care to preserve them. It’s just that the fresh ones pop with flavor that compels me to keep reaching for another and another.

If you’re not a nut like me, you may not have noticed them yet—beautiful walnuts in their plump wrinkly shells that remind me of brains, almonds in their pitted golden shells with raggedy edges, pecans enclosed in deep red shells that look as if they’d been dyed, little round sable-colored hazelnuts that have a sort of musical sound when they clink together, and Brazil nuts with their large exotic-looking triangular chocolate brown shells that are a challenge to crack.

Sometimes I find bulk nuts piled into individual bins in the produce section, one bin for the walnuts, another for the almonds. But in recent years I found the nuts attractively packaged in three to five-pound mesh bags as a stunning, colorful mixture. I take them home and empty them into a sturdy woven basket with a strong handle. I call it my nut basket because I’ve outfitted it with the wildest selection of nutcrackers you’ve ever seen.

Friends who know I’m deeply into nuts have contributed an amazing array of nutcrackers to my collection that seems to joyfully multiply each year. There’s a special one that cracks walnuts with one squeeze and another that’s made for cracking macadamias. I have three very old nutcrackers that operate on the vice principle—no, those nutcrackers don’t do surgery on anyone—not even the Vice Principal—I was actually referring to the ones that simply work like vices where I place a nut between two metal parts and turn a crank to tighten the space between. Those three nutcracker vices are true antiques, rusted to perfection, wearing their 109 years with elegant dignity, and still working stalwartly.

I also buy bulk nuts already shelled for serious baking, but there’s something deeply bonding about sitting at the table with friends and placing the nut basket between us. It doesn’t take long before the ballet begins—the nut-cracking ballet, that is. You know, it’s the Nutcracker Sweet, and is it ever sweet. Pretty soon, there’s a giant pile of nut shells on the table, and still we reach for another nut, and then, another.

Nuts have a special way of bringing friends closer. They seem to invite sharing, not only the nuts themselves, but I’m often surprised at the conversations that flow after the first few nuts have been opened and tasted. Because of these opportunities, I’ve come to equate nuts with friendship.

During this holiday season, play the Nutcracker Sweet, enjoy good friends, and keep the nut basket handy. Now, I really must go—my pistachios are calling!

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THANKSGIVING TORTE—GRAND DIVA ON THE HOLIDAY TABLE

November 23, 2009 at 7:57 pm (Celebrations, Nut Recipes, Vegan Recipes, pecans, walnuts)
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I don’t know if Thanksgiving is wild and crazy to the max at your house, but it sure is in mine–in a good way, that is. It’s our family reunion time, so I have family flying in from all parts of the globe for this nutty feast. All the bedrooms are full and the kitchen is in a constant state of activity. It’s been our thing for years so we really look forward to Thanksgiving week—a time that’s filled with lots of cooking going on, great aromas drifting through the house, lots of eating, and lots of laughing.

On Thanksgiving day the frenzy picks up and we’re all in high gear to get everything ready for that special dinner when we literally pile a ton of colorful, fabulous tasting dishes onto the buffet table that I describe as the groaning board. And we attack with fervor!

Front and center on the table is the totally nutty vegan Thanksgiving Torte, our annual feast specialty that I want to share with all who aim for a kind and gentle Thanksgiving.
The recipe is from my cookbook, The Nut Gourmet and is pretty darned impressive looking—even if I have to say so myself. It’s real good looker, especially when I serve it on a footed cake plate and garnish the heck out of it with sprigs of fresh herbs and orange slices.

The Torte makes the ideal vegan Thanksgiving dish with its varied textures and savory flavors from the combination of wild rice, mushrooms, nuts, and sage. Served with a robust Mushroom Gravy on the side, the Torte makes a very hearty main dish and goes well with all the typical side dishes like cranberry gravy, sweet potatoes, chestnut stuffing, and a few veggie combinations. For dessert, its pumpkin and apple pies, of course. To ease the feast-day preparations, I usually make the Torte the day before, store it in the fridge, and reheat it at 350 degrees for 15 to 20 minutes before serving.

One little hint, the Torte preparation comes together more quickly if you cook the wild rice before beginning the torte or even the day before.

THANKSGIVING TORTE

Yield: 6 to 8 servings

2 cups water
2/3 cups wild rice
3/4 teaspoon salt

3/4 pound) red or white rose potatoes, unpeeled, scrubbed, and cut into 1-inch cubes
1 cup water
1/8 teaspoon salt (optional)

1/2 cup coarsely chopped pecan pieces
1/4 cup coarsely chopped walnut pieces

1 (14-ounce) package vegan Lightlife GimmeLean Sausage
3/4 pound portobello mushrooms, chopped (about 4 large)
1 large onion, diced
1/3 cup water
2 tablespoons extra virgin olive oil
2 teaspoons poultry seasoning
1/4 teaspoon freshly ground black pepper

1/2 teaspoon hickory liquid smoke
1 1/4 teaspoons salt or to taste

2 ripe tomatoes, sliced

Mushroom Gravy
½ pound sliced button mushrooms
1 3/4 cups plus 3 tablespoons water
1/4 soy sauce
1/4 cup dry red wine
2 tablespoons lemon juice

3 tablespoons cornstarch
3 tablespoons water

1. TO MAKE THE TORTE, lightly oil a 9-inch springform pan, line the base with parchment paper (for easier cleanup), and set it aside. Combine the 2 cups water, wild rice, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to medium-low and steam for 45 to 50 minutes, or until the rice is tender. Drain off excess liquid and set the rice aside.

2. Combine the potato cubes, 1 cup water, and salt in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn the heat down to medium and simmer for 5 to 7 minutes, or until the potatoes are fork tender. Using a slotted spoon, transfer the potatoes to a medium bowl, mash them, and set them aside.

3. Preheat the oven to 375 degrees. Toast the pecans and walnuts in a 10-inch skillet over high heat, stirring constantly for 1 to 2 minutes. Immediately transfer them to a dish to cool.

4. Combine the vegan sausage, mushrooms, onion, the 1/3 cup water, olive oil, poultry seasoning, and pepper in a large, deep skillet. Cook over high for 5 to 7 minutes, or until the onion is transparent, stirring frequently with a wooden spoon or paddle to break up the sausage chunks. Drain and reserve any excess liquid. Add the salt and hickory liquid smoke to the sausage mixture and mix well.

5. Add the mashed potatoes to the skillet along with the toasted nuts and cooked wild rice. Mix well to combine the ingredients thoroughly. Adjust seasonings if needed.

6. Press the mixture firmly into the prepared springform pan, and attractively arrange the tomato slices over the top, covering most of the surface. Bake uncovered for 1 hour. Allow the torte to stand for 15 to 20 minutes before removing from the pan.

7. TO MAKE THE MUSHROOM GRAVY, prepare it while the torte is baking. Combine the mushrooms, water, soy sauce, red wine, and lemon juice in a 2-quart saucepan and bring to a boil. Turn heat down slightly and simmer for 5 minutes.

8. Combine the cornstarch and water in a small bowl and stir with a spoon to make a runny paste. Add the paste to the bubbling gravy, a little at a time, stirring constantly, for about 1 minute, until the gravy has thickened to the desired consistency.

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THANK YOU BIANCA!

November 17, 2009 at 11:36 pm (Nut Recipes, Vegan Recipes, cashews, walnuts)
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Bianca, the Vegan Crunk was thumbing through my cookbook, The Nut Gourmet, and chose to make my recipe for Nutty Oatcakes. She took some mouth-watering photos of the finished oatcakes and even made me ravenously hungry for them. As a topping to go with the oatcakes she also made the Apricot Cashew Butter, but decided to use peaches in place of the apricots—great idea!

Thank you Bianca for making those little treats look so delicious in the photos on your latest blog. The enthusiastic comments that followed prompted me to share the two recipes with my NutGourmet readers. I love these for breakfast, but discovered they also make one terrific snack.

From The Nut Gourmet:
These little flat breads are especially pleasing with fruit butters or sweetened tofu spreads, such as Date ‘n’ Raisin Tofu Spread (page 174) or Apricot Cashew Butter (page 169). All varieties of nut butters, jams, and jellies are also ideal toppings. For a complete breakfast, serve these crisp breakfast gems with fresh fruit or a fruit salad and a cup of herbal tea. These tasty oatcakes offer an added bonus. Since they require no refrigeration and keep for at least two weeks at room temperature, they make excellent travel food.

NUTTY OATCAKES

Yield: 2 to 3 servings

1 1/2 cups old-fashioned rolled oats
5 to 6 tablespoons water
1/3 cup coarsely ground walnuts
1 tablespoon organic canola oil
1/4 teaspoon baking powder
1/4 teaspoon salt

1. Preheat the oven to 350 degrees and have ready a dry baking sheet. Blend 1 cup of the rolled oats into a fine meal in two batches in the blender at high speed. Transfer the meal to a medium bowl.
2. Add the water, walnuts, canola oil, baking powder, and salt, and stir to distribute the ingredients evenly. If the dough is too dry, add an additional tablespoon of water to make a firm dough that holds together well enough to form a ball.
3. Sprinkle 1/4 cup of the rolled oats on a board or countertop. Press the dough down to flatten it slightly and sprinkle the remaining oats over the top. Using a rolling pin, roll the dough into a circle about 8 inches in diameter. Cut the dough into 8 wedges and place them on the baking sheet.
4. Bake for 15 to 18 minutes. Turn the pieces over and bake another 4 to 5 minutes. Turn off the oven and leave the oven door open until the oatcakes cool, about 5 minutes. Serve them immediately, or cool completely and store them in a zipper-lock plastic bag at room temperature. For longer storage, pack them into heavy-duty zipper-lock plastic bags and freeze for up to three months.

APRICOT CASHEW BUTTER

Yield: 1 1/2 cups

1 cup dried apricots
3/4 cup water
3/4 cup golden raisins
1/2 cup cashews

1. 1 Combine the apricots and 1/2 cup of the water in a 1-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to low and steam for 10 minutes.
2. While the apricots are steaming, cover the raisins with warm water and let stand for about 5 minutes, or until they are plump. Drain the raisins and put them into the food processor. Grind the cashews into a fine meal in an electric mini-chipper/grinder or coffee grinder. Add the meal to the food processor.
3. Transfer the cooked apricots and their liquid to the food processor along with the remaining 1/4 cup water. Process until completely smooth. Stored in a covered container in the refrigerator, Apricot Cashew Butter will keep for about two weeks.

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I’M HAVING AN AFFAIR– WITH CHESTNUTS!

November 7, 2009 at 5:08 pm (Minerals in Nuts, Nut Companies, Nut Nutrition, Nut Recipes, Nuts and Health, Vegan Recipes, chestnuts)
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I love the versatility of chestnuts. No other tree nut can charm me with its sweetness and its unique potato-like texture that makes a dish like these tasty patties so compelling. Throughout the holiday season, I plan to have a supply of fresh chestnuts on hand. Once cooked and peeled, chestnuts will keep well in fridge for a whole week so I can have them ready to use when I need them for a recipe.

Buying Fresh Chestnuts
One of the neat chestnut growers on the West Coast, Ladd Hill Orchards Organic Chestnuts from Oregon, sells them fresh and dried. They also have a good supply of chestnut flour for anyone who enjoys baking for the holidays ahead. Another item they have available is a chestnut knife that comes in very handy for peeling the chestnuts. I’ve been cooking chestnut dishes for many years and bought my first and only chestnut knife this year. I sure don’t know how I managed without it—well, yes, actually I do. I always ended up with very sore fingers from peeling two or three pounds of cooked chestnuts in one sitting with nothing but a simple paring knife.

Because chestnuts are gaining popularity, some growers have already sold out. Here are other U.S. growers that sell chestnuts harvested from their own orchards: Empire Chestnut Company, Allen Creek Farm, and Girolami Farms Chestnuts.

Awesome Nutrition
Chestnuts totally rock because they’re very low in fat. You’ll never have to worry about gaining weight by eating chestnuts with a total fat content of 0.76 grams for 3 1/2 ounces cooked. That is low, low, low fat for a tree nut. And because chestnuts are about 14% fiber, they help to lower cholesterol.

Calorie wise, that 3 1/2 ounces will deliver 153 calories—not really too bad. At the same time, you’ll benefit from 2.9 grams of protein, 306 mg of potassium, and a good supply of B vitamins like thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, and folate.

Chestnuts are the only nut that contains vitamin C—how about 24.7 mg along with some trace minerals like iron, zinc, and copper, all essential for good health.

Now, let’s get down to some serious cooking. If you’re one who adores cooking and spends a bit of time at it, you probably keep a few things on hand that work into great leftovers. I like to keep cooked grains like pearl barley or short-grain brown rice in the fridge for those spontaneous moments when I feel like composing something unique.

These sweet little patties make a great side dish and can even be the centerpiece of the meal. Serve them with a hearty tossed salad, a steamed vegetable, and a bean dish and you’ve got a fabulously satisfying meal. In keeping with the low fat content of the chestnuts, I’ve also kept the recipe low fat by water sautéing the veggies rather than cooking them the traditional way in oil or some other fat. It didn’t hurt the flavor of the patties one bit—these little babies are very flavorful and retain the natural sweetness of the chestnuts.

chestnutpatties

CHESTNUT PATTIES WITH VEGGIE CONFETTI

Yield: 12 patties

1 large carrot, cut into 1/4-inch dice
1 red bell pepper, diced
1 medium onion, diced

7 ounces firm tofu, rinsed and drained
1 cup coarsely chopped cooked and peeled chestnuts
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
Pinch cayenne

1 cup cooked pearl barley or short-grain brown rice

Garnish
Fresh dill or basil

1. Preheat the oven to 350 degrees and have ready a large jellyroll pan lined with parchment paper.
2. In a large, deep skillet combine the carrot, bell pepper, and onion and 1/2 cup water. Water sauté the vegetables over high heat, stirring frequently, for about 7 to 8 minutes, or until the vegetables are softened and the onions are translucent. Add small amounts of additional water as needed to prevent the vegetables from burning.
3. While the vegetables are cooking, combine the tofu, chestnuts, salt, pepper, cinnamon, and cayenne in the food processor and process until smooth and creamy.
4. Add the cooked vegetables, along with the cooked barley, and pulse chop carefully to combine the ingredients well, yet still retain the appearance of some of the diced vegetables.
5. Spoon the mixture onto the prepared baking sheet, forming 12 patties. Bake for 35 minutes, then, use a spatula to transfer the patties to an attractive serving dish. Garnish with fresh herbs and enjoy.

References:
“Nutrients in Chestnuts” Sandra L. Anagnostakis and Peter Devin. Northern Nut Growers Annual Report, 1999.

USDA National Nutrient Database for Standard Reference

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CRANBERRIES—THE BOLD AND BEAUTIFUL MEET WALNUTS—THE OMEGA 3 CHAMPS

November 5, 2009 at 11:52 am (Antioxidants in Nuts, Celebrations, Nut Desserts, Nut Nutrition, Nut Recipes, Nut Uses, Nuts and Health, Vegan Desserts, Vegan Recipes, walnuts)
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If you’re like many people who are starting to plan a Thanksgiving menu, the mention of cranberries brings to mind the standard cranberry sauce that clings to its traditional place on the Thanksgiving table. In many households, that’s where cranberries begin and end their existence—simply as cranberry sauce. Quite often, the convenient can of jellied cranberry sauce is the only association to cranberries people have ever had. I know, it’s easy—just open the can and plop the deep red blob into a bowl and pass it around the table at Thanksgiving—and maybe the canned cranberry sauce will even make a reappearance at Christmas, and maybe not.

But quite honestly, cranberries have a treasured place in my heart because they’re the darlings of the holiday season. In my house, they show up as Spiced Chestnut and Cranberry Nog, Tangy Cranberry Soup, Cranberry Fruit Salad, Spiced Cranberry Salsa, Cranberry Pomegranate Salad Dressing, Cranberry Spread, Hot Cranberry Punch, Cranberry Oat Muffins, and a ton of cranberry desserts like the one I’m sharing below. Putting it bluntly—they’ve got piss and vinegar! That’s verve and pizzazz to the less daring!

Cranberry Health Benefits
Healthwise, cranberries are packed with antioxidants. According to The Cranberry Institute, the antioxidant activity of flavonoids and polyphenols in cranberries works to prevent heart disease by preventing oxidation in the arteries. Those antioxidants protect the body from damaging molecules known as free radicals. Brain cells, too, receive that same protection. Aside from their beauty and versatility, cranberries add awesome health benefits during this winter season, when you want to chase away the sniffles, coughs, and flu.

Walnut Omega 3 Benefits
And when you pair the cranberries with nuts, like walnuts, which are another fabulous harvest delight, you get a double benefit. Walnuts are a rich source of Omega 3 fatty acids that help to reduce inflammation in the arteries. In turn, walnuts help to reduce the risk of heart attack and stroke because they lower cholesterol, especially the LDL bad cholesterol.

The Omega 3 in walnuts also helps to alleviate the pain of arthritis and other inflammatory diseases. Omega 3 works to boost the function of the brain, helping people to perform on a high level, maintain good concentration, and keep the memory sharp. Those who suffer from mild depression may find the Omega 3 fatty acids in walnuts a gentle way to bring relief.

This Thanksgiving, consider adding another dessert to the menu–one that will sit proudly beside the venerable Pumpkin Pie and promise to send quivers of anticipation among the awaiting diners. This exquisite pie from The Nut Gourmet cookbook is beautiful, emits a wonderful aroma, and knocks the socks off with its assertive sweet and tart full-throttle tang.

cranwalnutpie

Toss showy red cranberries, walnuts, and raisins into a pie crust and the result is a stunning dessert that features a zippy sweet-and-tart flavor. This tantalizing treat is an ideal, easy-to-prepare, make-ahead holiday dessert. Cranberries have arrived at the market and will be available throughout the holiday season. Buy several packages and enjoy combining them with walnuts and sweet or dried fruits to temper their tartness. Convenient, ready-to-eat shelled walnuts freshly harvested this fall await your tender touch.

CRANBERRY WALNUT PIE

Yield: 6 to 8 servings

1 recipe Flaxseed Pie Crust (below)

Filling
1 cup raw walnuts, coarsely ground in a hand-crank nut mill
1 12-ounce package fresh cranberries, divided

1/2 cup golden raisins
1/2 cup organic sugar
1/2 cup light brown sugar
1/2 teaspoon almond extract

3 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons water

1. Preheat the oven to 350 degrees and have ready a 9-inch metal pie pan.
2. Put the walnuts into a large mixing bowl and set aside.
3. Sort the cranberries and discard any spoiled ones. Wash the cranberries in a strainer and drain them well.
4. Place 1 cup of the cranberries into the food processor and pulse-chop them coarsely. Transfer them to the bowl with the walnuts and add the remaining whole cranberries.
5. Add the raisins, organic sugar, brown sugar, and almond extract and toss well.
6. Combine the cornstarch, lemon juice, and water in a small bowl or cup, and stir to make a runny paste. Add the paste to the cranberry mixture and stir thoroughly.
7. Spoon the filling into the prepared pie shell and bake for 45 to 50 minutes. Cool about 30 minutes. Serve warm, or cool completely and refrigerate until ready to serve.

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The Crust of the Matter
Truthfully, pastry making is a bitch! Some people whip out a pie crust as easy as making smoothies—but not me! It has been such a challenge that for years I tended to avoid making pies at all. That is, until I came up with a few pie dough recipes I could consider friendly to the most timid of bakers. This easy pie dough is impossible to kill. Just toss the ingredients into the food processor and use your fingers to spread it into the pie pan. It’s as easy as that.

You can even use this recipe to make pre-baked pie crust when preparing a no-bake pie. Just spread it into the pie pan and cover the dough with aluminum foil, shiny side down. Weight the foil down with a thick layer of dried beans and bake at 350 degrees for 8 to 10 minutes. The process is called blind baking.

FLAXSEED PIE CRUST

Yield: 1 9-inch pie crust

1 1/2 cups whole-wheat pastry flour
1/2 cup flaxseed meal
2 teaspoons organic sugar (optional)
1/2 teaspoon salt

1/3 cup organic canola oil
1/4 cup plus 1 tablespoon water

1. Combine the whole-wheat pastry flour, flaxseed meal, and salt in the food processor and process to distribute the dry ingredients evenly.
2. Add the canola oil and water and pulse and process until well combined and the mixture forms dough that holds together.
3. Spoon the dough into a 9-inch pie pan and use your fingers to spread the dough evenly over the bottom and sides of the pan.
4. Fill the crust with the desired ingredients and bake.

Note:
For a sweeter crust, add 2 to 3 tablespoons of organic sugar or brown sugar

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CRANBERRIES AND ALMONDS GO NUTS TOGETHER!

October 24, 2009 at 5:39 pm (Nut Desserts, Nut Recipes, Vegan Desserts, Vegan Recipes, almonds)
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What a pair, those sweet-tart cranberries and crunchy, earthy almonds! They almost sing together in close harmony—they go together like strawberries and cream or mashed potatoes and gravy. You might even say they go nuts together—in a totally happy way. And for those who are not chocolate fans or who suffer from chocolate allergies, they will find these little balls of delight absolutely delicious and totally chocolate-free.

So in a wild and crazy kitchen experiment to create a fruity and nutty confection that holds together well and that also holds up well for several days in the fridge, I invited these divine little morsels to move in together. Now, they’re here to stay. I’ve even discovered they actually keep well in the fridge for two to three weeks—a terrific advantage when you want to keep something sweet to nibble on hand for unexpected visitors, or when you need something to give as a gift. Heck, these little sweeties can even cheer up a friend who’s got the flu.

Thinking ahead to the holidays, I love to make little sweet nibbles and bring them to a holiday potluck. They make a perfect hostess gift when I’m invited to a friend’s house for dinner, or to give as a thoughtful homemade holiday gift. And who doesn’t love to pop a mini morsel into the mouth and feel the near symphonic pleasure when those divine tart-sweet flavors bursts over the taste buds.

Imagine being on the receiving end of a gift-wrapped box or decorated jar of delectably sweet cranberry and almond treats. That is the joy you’ll be bringing to others with a little love spent in the kitchen preparing these tangy sweet treats that put the spotlight on cranberries and almonds.

NUTTY CRANBERRY CONFECTIONS

Yield: about 25 morsels

1 cup whole almonds

2 cups dried cranberries
18 pitted dates, snipped in half
1/4 cup apple juice
3 tablespoons water
1/2 teaspoon finely chopped orange or lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

3/4 cup almond meal or finely grated dried unsweetened coconut
1 sprig of fresh mint

1. Place the almonds into the food processor and process until coarsely or finely ground, depending on how much texture you desire.
2. Add the remaining ingredients, except the almond meal and mint, and pulse and process until all the ingredients are well incorporated but still retain a little of the texture. You may have to stop the machine several times to redistribute the ingredients.
3. Using about a teaspoon of the fruit mixture, roll into 1-inch balls. Place the almond meal into a small bowl and roll the balls into the powdery meal to coat them.
4. Store the Nutty Cranberry Confections in a covered container in the refrigerator until ready to use. To serve, place the confections on a doily-lined serving dish and garnish with a sprig of mint.

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