Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
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walnuts Tag

13 Apr Luxe Mushroom Pate

My vegan foie gras recipe is one of my most popular and I love love love making it to wow friends from carnivores to meatless crusaders. Using lentils and walnuts as the base with ume plum vinegar as the secret ingredient, it has an extremely rich and umami packed flavor profile that you just can't quit eating til the last finger lick from the jar. This past week I was looking to create a legume free option of that recipe so I turned to the other classic meatless pate ingredient: mushrooms. Paired with some similar ingredients to my original (the miso stayed but I swapped in sherry vinegar for the ume plum), a few new secret umami bomb weapons (porcini powder, tamari, mustard powder and capers), some new freshness (with fragrant farmers market thyme and parsley), and the pièce de résistance: ultra lux fatty butter, this new pate is some...

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06 May Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar

Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar Yield: 2 Main, 4 Side Cook Time: 10 Minutes I’ve been crazy busy lately, so have been turning to super simple chopped salads to get me through the day + I’m pretty obsessed with raw shredded kale so am always coming up with new combos to keep it from getting boring. This one is both fast and filled with kale goodness so it’s a new favorite- the toasted walnuts gives it some earthy crunch, the pink lady apple gives it some sweetness, the cheddar gives it some body and saltiness, and the honey mustard dressing gives it some tang.  For the dressing, I have given you proportions to make more than you probably need (I always get in dressing arguments with my mom- she likes really lightly dressed salads, I want them sopping- with this recipe you have enough to go...

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Cooking for Luv - Brussels Sprouts, Kale, and Beet Raw Salad

26 Feb Raw Kale, Brussels, and Beet Salad: Confetti Style

RAW KALE, BRUSSELS, AND BEET SALAD: CONFETTI STYLE Yield: Serves 6 as a side, 2 for a main Time: 20 Minutes Brussels Sprout haters will not know what hit them with this salad: the raw super thin slices give a fresh twist to the loathed veggie. This key to the success is the light and airy texture you get from a Japanese Mandolin (purchase online or at any Japanese market for about $25). You can come close to replicating the paper thin shreds with some killer knife skills, but the amount of time you save and the precision and consistency you get from the mandolin can’t be matched. Be VERY careful with the blade, it is extremely sharp!   Ingredients Salad 1 Bunch of Lacinado/Dino/Tuscan Kale (about ¾ Lb) 1 Lb Brussels sprouts (the larger the sprouts the better) 1 Small Red Beet 1/4 Small Red Onion (about 2 TBS) 3 TBS Shredded Parmesan Cheese (optional) 1/4 Cup Toasted Walnuts   Dressing Juice from 1...

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