My new favorite “filling” that can be spiced up for Mexican dishes
as well as
Italian. I like
the fact that it is made with nuts vs. soy and the seasoning will take it where
you want it to go. We used this
batch in burritos and hard shell tacos.
If you are going for an Italian dish, just adjust your spices
accordingly – maybe oregano and basil.
My new favorite “filling” that can be spiced up for Mexican dishes
as well as
Italian. I like
the fact that it is made with nuts vs. soy and the seasoning will take it where
you want it to go. We used this
batch in burritos and hard shell tacos.
If you are going for an Italian dish, just adjust your spices
accordingly – maybe oregano and basil.
Walnut Chorizo
Vegan
Bowl Attack cookbook by Jackie Sobon
1 pound
walnuts (approximately 2 cups)
3 tablespoons
apple cider vinegar
2 tablespoons
ground ancho chili powder
1 tablespoon
garlic powder
1 teaspoon
ground cumin
1 teaspoon
ground coriander
1 teaspoon
salt
1/2 teaspoon
dried oregano
1/2 teaspoon
dried thyme
1/2 teaspoon
freshly ground black pepper
1/8 teaspoon
ground cinnamon
1/4 teaspoon
ground cloves (I did not use)
2 bay
leaves
**** since
I was making a Mexican dish, I added 1/2
diced onion, 1 garlic clove
minced, and 14 oz. can black beans, drained. I sautéed these first, then set aside and added to the
finished Walnut Chorizo and cooked a few minutes to incorporate all the
flavors.
In a food processor, pulse the walnuts until they turn into
small grains, like a coarse sand.
Add the apple cider vinegar, chili powder, garlic powder, cumin,
coriander, salt, oregano, thyme, pepper, cinnamon, cloves and bay leaves to the
processor and pulse until combined.
Transfer the walnut mixture to a large skillet over medium
heat. Brown the chorizo for 10
minutes, stirring occasionally, and then adjust the heat to low and cover with
a lid to keep warm. ****If using
onion, garlic and black beans, add to the mixture and stir around in
incorporate the beans.
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