Walnut Chorizo

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.