RECIPE :: Walnut Ball Pita Wrap

RECIPE :: Walnut Ball Pita Wrap

Recently, we got ambitious in the kitchen. In an effort to have some easy and quick food options around, we baked off a plethora of Walnut Balls, and freezed them. Now, they are ready and at our fingertips whenever we want to whip up a Walnut Ball creation. Today, our #MeatlessMonday lunch menu included these super flavorful pita wraps – fresh flavors with the savory and satisfying addition of the Walnut Burger! Ingredients: (makes 4 wraps) 8 Walnut Balls, quartered (recipe here); (if frozen, heat in a covered skillet or thaw and microwave) Pita Bread (4 pieces) 1/2 red pepper (sliced thinly) Couple handfuls of greens 1/4 cup shredded carrots 1 avocado (diced) Tahini sauce (Trader Joe’s has a great tasting one!) Tzatziki Sauce (mix all ingredients together in a bowl) 1/2 cucumber diced 1/4 cup plain Greek yoghurt Juice from 1/2 lemon 1/4 cup chopped basil 1/2 clove garlic (chopped) Salt & pepper A drizzle of olive oil Warm the pita bread in the oven or on the stove top. Then, fill each pita with Walnut Balls, red pepper, greens, carrots, avocado, and a dollop of tahini and tzatziki. Enjoy outside on the patio or in the park for some pure summer...
RECIPE :: Southwestern-Style Stuffed Peppers

RECIPE :: Southwestern-Style Stuffed Peppers

For this week’s Meatless Monday, we threw in a little heat and a lot of our favorite southwestern-inspired flavors. This quick and simple recipe can be served as the main event (we suggest 2 peppers if these are the headliner), or be paired with your favorite cup of soup or salad to complete the menu. Ingredients: (makes 2 stuffed peppers) 2 Bell peppers Olive oil Sea salt & pepper 2 Walnut Burgers 1/4 cup frozen corn 1/4 cup shredded carrots 1/2 Avocado (sliced in half, with the skin on) 1/4 Jalapeño (diced into tiny pieces) First, preheat the oven to 350 and prepare the peppers. Cut the tops off, scrape out the seeds, and place on a baking pan. Drizzle each with olive oil and sprinkle with salt and pepper; place in the oven. Next, brown the Walnut Burger crumbles in a nonstick pan; once the Walnut Burger is almost fully browned, add in the corn until it cooks through and remove from heat. Check on the peppers every 10 minutes, rotating them. Once you begin to see the pepper skins wrinkle a bit (20-30 minutes), remove them from the oven. Stir the carrots into the Walnut Burger / corn mix, and divide the mixture to stuff each of the peppers. Place the stuffed peppers back into the oven and allow them to cook for another 5-10 minutes, helping to meld all the flavors together. Remove the peppers from the oven, garnish with jalapeño and a side slice of avocado before serving....