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RECIPE :: Walnut Burger Stuffed Sweet Potatoes

Seeking a simple dinner? One that brings a little sweetness and a lot of savory? This one’s the jam for your next Meatless Monday or meatless any-day-of-the-week! Ingredients: makes 4 servings Olive oil 2-3 Walnut Burgers (crumbled and browned) 4 sweet potatoes 2 avocados sour cream Himalayan sea salt Black pepper Steamed broccoli (pairs wonderfully as a side) First, preheat the oven to 400 degrees. Next, prepare the sweet potatoes by slicing off a fourth of the top of them. Place them on a pan and into the oven for about 75 minutes. Remove the potatoes from the oven when they are soft when forked. Then, remove the insides, leaving the potato skins intact. Whip the sweet potato “meat” with a beater or a fork, adding a sprinkle of Himalayan sea salt, pepper and a drizzle of olive oil. Next, place whipped potatoes back into the skins, and into the oven for about another 15 minutes. Remove the potatoes from the oven and top with a handful of browned Walnut Burger crumbles, diced avocado, and a dollop of sour cream....

RECIPE :: The Bombelette

Sometimes, you need that extra pick-me-up in the morning. A protein-packed breakfast to get you going and take you into the day with extra energy. This one is the bomb, literally. My kind of Meatless Monday morning. Ingredients: makes 2 servings Olive oil 5 eggs (whipped with a fork) Salt & pepper 1/4 cup broccoli, diced 1/4 cup diced bell pepper Handful mixed greens 1 Walnut Burger (crumbled and browned) First, heat a saucepan over medium heat and add 1-2 tablespoons of olive oil. Next, add the broccoli and red pepper and cook until a bit of browning appears. While cooking the veggies, you can also crumble and brown the Walnut Burger patty in another saucepan. Once the veg mix is close to cooked, toss the greens in at the end just to wilt. Add the whipped eggs to an oiled pan to cook, adding some salt and pepper. Once the egg is slightly firm, not entirely cooked, add the veggies and Walnut Burger to the top of the egg layer; add the fillings on one side of the pan so it’s easier to fold the egg layer over the top. Fold over the egg layer and allow the omelette to cook a bit longer until the egg is slightly golden and the fillings meld with the outer egg layer. Cut the omelette in half, and serve with fresh fruit or your favorite...

RECIPE :: Roasted Eggplant & Walnut Burger Linguini

When we’re searching for a savory, satisfying meal, we often reach for our friend, the eggplant. Heart-healthy, low in calories and fat free, this plant brings flavor and health to the chopping board. If you’re interested in learning more about all the incredible benefits this fruit brings to the table, check out Well-Being Secret’s 27 Science Based Health Benefits of Eggplant. Well researched, it’s a fun read if you want to dive into more of the facts about eggplants. For this recipe, we did a little twist on the traditional eggplant parmesan. And, this plate’s become a new favorite around our dinner table. Ingredients: serves 3-4 people 1 package brown rice linguini (boiled to package directions) 2 Walnut Burgers 1 eggplant (cut into 3/4 inch round slices) Seasoning (our favorite is Hometown #1) Marinara sauce (your favorite homemade or store bought kind) 3-4 slices swiss cheese Fresh basil for garnish First, preheat oven to 400 degrees. Then, place sliced eggplant on a parchment paper-lined baking sheet. Sprinkle salt on each, and allow them to sit for about 5-10 minutes. Next, take a cloth or paper towel to dab off the water that comes to the top of the eggplant. Then, dust both sides of eggplant slices with seasoning and sea salt. Place in the oven. While the eggplant roasts, place the Walnut Burgers in an olive oil or coconut oil greased pan and cook, stirring until the crumbles are browned nicely. At the same time, cook the linguini, and warm up the marinara sauce. Once the eggplant is soft and browned on both sides (you can rotate every 10 minutes or so...

RECIPE :: #MeatlessMonday Breakfast Tacos

In the wintertime, warmer breakfasts always make our days start out happier. This protein-packed recipe helps give you the energy to get after it, especially on a Monday morning. Try these tacos next time you’re craving a little extra kickstart in the A.M.! Ingredients: makes 4 breakfast tacos 4 corn tortillas 5 eggs (scrambled) 3 baby peppers (diced) 2 frozen Walnut Burger patties 1 avocado (halved) Salsa (to taste) First, add a bit of coconut oil to a saucepan and add the diced peppers. Cook until they are slightly browned and softened; set aside. Next, scramble 5 eggs and add to a coconut-oiled saucepan. While the eggs are cooking, use another saucepan to cook each Walnut Burger, allowing them to cook until the cheese bubbles; then flip them to caramelize the other side. Then, stack your tacos. Place 1/2 Walnut Burger in each taco, top with peppers, scrambled eggs and your favorite salsa. We like to plate with a half avocado for color, and of course additional omega-3s. 🙂 Super...

HAPPINESS :: Family Time

When the holidays roll in, it’s all about family time and food for us. When everyone’s in the same place at the same time, we relish in the moments and many of them end up huddled around the dinner table. For us, it’s all about getting a chance to connect, to tell stories, to hear stories and to just be together. We’re grateful for this time and for the fantastic flavors that land on our plates. Wishing you all a lovely holiday with loads of good...

RECIPE :: Winter Wild Rice with Walnut Burger

With a bite in the air and the holidays on the horizon, warm comforting foods are on the menu. For the first time, we put Walnut Burger and wild rice on the same plate, and to say the least: we were pleased. Fresh yet savory, we’re excited to share with you our newest creation, straight from the Walnut Burger kitchen. Ingredients: 1 cup wild rice 2 cloves garlic (diced) 1/4 red onion (diced) 2 sprigs fresh rosemary (cut into small pieces) 1/4 red pepper (diced) 1/4 orange pepper (diced) 1/4 yellow pepper (diced) 10 stalks of asparagus (sliced into 1 in pieces) 2 tablespoons olive oil 3 Walnut Burger patties (crumbled and browned; I used a bit of olive oil in the pan first) First, rinse 1 cup of wild rice. Place in a pot on the stovetop with 1 3/4 cup water. Bring to a boil; then cover with a lid and reduce to a simmer. Cook the rice for about 40 minutes. In a saucepan, heat 1-2 tablespoons olive oil and add the garlic, onion and rosemary; season with sea salt and freshly ground pepper. Cook until fragrant and the onions transparent. Then, add the peppers and asparagus, cooking until the asparagus becomes tender to your liking. Next, fork the rice and add it to the saucepan with the vegetables. Cook for a few more minutes so the flavors can meld. Then, plate the rice mixture and top with the Walnut Burger crumbles. Pairs nicely with a seasonal candle and a glass of red...

RECIPE :: Spaghetti Squash Pasta

The season of shellacked vegetables and decorative gourds has arrived. When that crispy cool air blows in, all we crave are warm comfort-style foods. This recipe puts a healthy spin on a traditional pasta marinara, without sacrificing those savory, satisfying flavors. Ingredients: 1 spaghetti squash 3 tablespoons olive oil 1 clove garlic (diced) 3 Walnut Burger patties (crumbled and browned) 1 cup of your favorite marinara sauce 1/2 cup fresh spinach Parmesan cheese, for garnish Preheat oven to 400 degrees. Half the spaghetti squash lengthwise, and clean out the seeds. Then, place the halves, skin down, on a cookie sheet and bake in the oven for 20-30 minutes, to soften and roast the inside a bit. Next, remove the squash from the oven. Heat the olive oil in a saucepan over medium heat; add the garlic and cook until fragrant. Then, remove the squash from the skin and add to the saucepan. Cook, for a few minutes, stirring to help meld the flavors together. Then, add about 1/4 cup of water to the saucepan and cover with a lid to allow the squash to steam for about 10-15 minutes. While the squash is cooking, in another saucepan, crumble 3 Walnut Burger patties and cook until browned. Taste the squash to ensure it is soft enough to your liking. Then, stir in the fresh spinach and marinara sauce. Once the spinach is wilted and the sauce warm, it’s time to plate. We used the empty squash half as a bowl for fun. Fill with the spaghetti squash, top with Walnut Burger crumbles and freshly grated parmesan, and...

RECIPE :: Submarine Sandwich

Case of the Mondays? A sub sandwich will never let you down, especially this version! This Walnut Ball Sub is a quickie to whip up and it packs a big time flavor profile. Ingredients: 4 Walnut Balls (recipe here) Mozzarella cheese (1 slice) 1/4 cup Marinara sauce (warmed up) 1/4 of an artisan roll or baguette (sliced lengthwise) Fresh basil Parmesan cheese Toast the baguette in the oven for a couple minutes; then top with Walnut Balls, mozzarella cheese, and marinara sauce. Garnish with fresh basil and a dusting of grated parmesan cheese. Buon...

RECIPE :: Walnut Burger Quesadillas

Looking for one of the easiest, most satisfying recipes? Nosotros lo tenemos! Try our Walnut Burger Quesadillas with an Avo Tomato side salad – healthy, flavorful and such a wonderful end to the summertime meal. Ingredients: Makes 2 quesadillas 2 Walnut Burgers (crumbled and browned) 4 corn tortillas 2-4 slices of swiss or 1/4 cup cotija cheese Side Salad 1/2 avocado (diced) 1/4 tomato (diced) 1 tablespoon of olive oil Sea salt & pepper First, layer 1 tortilla in a saucepan; top with half of the Walnut Burger crumbles, the cheese, and another tortilla on top. Let cook until the cheese melts and the tortillas are warm. Flip to brown the other side for 20 seconds or so. Next, repeat these steps with the remaining 2 tortillas to make your second quesadilla. For the side salad, mix ingredients together and plate aside your finished quesadillas. Dip with green salsa or sour cream and...

RECIPE :: The Perfect Midnight Snack

Sometimes you arrive home, it’s been a long day, maybe it’s midnight, and you’re still hungry. Well, we’ve created our favorite late-night snack that will crave that hunger and satisfy your tastebuds. Ingredients: 1-2 Walnut Burger patties (crumbled and browned) 1/2 avocado (diced) 1/4 tomato (diced) 2-3 spoons of green salsa Tortilla chips Brown the Walnut Burger into crumbles and place in a bowl. Top with avocado, tomato and green salsa. Dive into the bowl with the tortilla chips to...

RECIPE :: Walnut Ball Salad

When the heat is on and the summer vibes abound, salads are a welcomed cool from the hot. Try this simple one for your next Meatless Monday, or meatless any-meal! It’s fresh and uber easy. Ingredients: (makes 2 salads) 4-6 Walnut Balls (recipe here) 2 Bowls of mixed greens 1/4 cup shredded carrots 1 avocado (diced) 1/4 red pepper (diced) Mix all salad ingredients together in a bowl. Top the salads with Walnut Balls, and drizzle with a little olive oil and balsamic vinegar to...

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

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....

ADVENTURE :: Star Gazing + Walnut Burger Tacos

“Dreams nourish the soul just as food nourishes the body. The pleasure of the search and of adventure feeds our dreams.” -Paulo Coelho We got away for a night of adventure camping under the stars this weekend. With no direction but the mountains, we found ourselves amidst the wild. When in the woods, Walnut Burger tacos are a go-to and super simple to whip up on the propane stove. It’s always amazing to enjoy a super tasty dinner beside the fire! Where are you craving to wander this...

RECIPE :: Walnut Burger Spring Rolls

Maybe it’s an unlikely pairing, but we think spring rolls can be made using any ingredients that pack your favorite flavors. For today’s lunch, we got to rolling up our newest creation — with Walnut Burger please. Ingredients: (makes 4 rolls) 4 Rice papers 1 Walnut Burger patty (crumbled and browned) Shredded carrots Cucumbers (sliced) Tahini sauce (Trader Joe’s has a great one!) Avocado (sliced) Yellow Pepper (sliced) Tomatoes (sliced) Fresh basil Rinse rice paper under cold water. Place on a plate or cutting board. Next, fill inside with the Walnut Burger crumbles, carrot, cucumber, avocado, yellow pepper, tomato, a dollop of tahini sauce and fresh basil. Fold in sides of the paper, and roll it up. You can play with the amounts you include of the ingredients, depending on if you prefer the spring rolls larger or smaller. For a little extra kick, add a bit of Sriracha. Such a fun and fresh...

RECIPE :: Walnut Burger, Gone Greek

There’s something about Mediterranean-style cuisine that can brighten your day. Maybe it’s the lemon, or the garlic, or the use of lots of fresh flavors. With that in mind, we’ve recently come up with our newest #MeatlessMonday recipe and it’s undoubtedly gone Greek. Kali orexi! Ingredients: (makes 2 pita pizzas) 2 Walnut Burgers 2 pitas Feta cheese Hummus (your favorite homemade or store-bought version) Paprika Cucumber 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 fresh mint Salt & pepper Cook 2 Walnut Burger patties in a saucepan — start them from frozen and when the cheese bubbles flip them, cooking until they are golden brown. Place 2 pitas in a 375 degree oven to warm the bread. Then, place each pita on its own plate; spread cucumber sauce on top. Next, place the Walnut Burger patties on top, and finish with a dollop of hummus and crumble of feta cheese. Dust with smoked paprika to finish and...

RECIPE :: Roasted Veg Salad

Often life’s never-ending  busyness is a blur, and when you finally get home to cook dinner, it seems daunting. One of our favorite perks of the Walnut Burger is how easy and versatile it is to cook.  Last night — when getting home after a local beach cleanup, we whipped this recipe up with random ingredients from our kitchen. Healthy, satisfying and simple :: a few of our favorite things! Ingredients: (makes 2 full-size salads) Mixed greens 2-3 Walnut Burgers 6 Baby zucchini  (ends removed, and sliced in half lengthwise) Frozen or fresh corn Garlic salt Paprika Black pepper Shredded carrots 8 Black olives (halved) 1/2 Avocado (diced) Goat cheese Olive oil Balsamic vinegar Preheat the oven to 400 degrees. Place zucchini and corn on a lightly olive-oiled cookie sheet, dust with a bit of garlic salt, paprika, and black pepper, and place in the oven for 20-30 minutes — until veggies are golden brown. Add a bit of coconut oil to a nonstick saucepan and add Walnut Burgers – cook until the crumbles are browned with a little crispiness on the outside edges. Next, build the salad :: greens, carrots, avocado, olives, goat cheese, roasted corn, zucchini and Walnut Burger crumbles. Drizzle with olive oil and balsamic to finish. And you’ve got a protein-packed quick and healthy dinner! photo by Drew...