Raw Walnut Spread & Quinoa Stuffed Peppers

This walnut spread is so tasty, easy to make and is packed with nutrients for you. Walnuts are great because they are a source vitamins, minerals and the sought after omega 3's essential fatty acid that everyone needs in their diet. Along with the walnut spread I made quinoa stuffed peppers for my husband and daughter.

Walnuts need to be soaked for a shorter time than most nuts approximately 2-4 hours depending on the recipe. Which is great if you are a late planner or are just really busy.After soaking your walnuts rinse and drain well. Today I made a walnut spread, however you can also easily make this into a taco meal. I usually make the taco's, however today I wanted to experiment a little and also I was missing some ingredients. Never fear...I will share the taco recipe next week.

Ingredients
1 cup walnuts soaked and drained
1 clove chopped garlic
lime juice
tamari
Chopped cilantro
touch of sweetener (agave, raw honey, birch syrup)


Blend well in a food processor. Taste and adjust accordingly. Isn't that the most simple dish ever. You don't need to add salt because the tarmari is salty. If you are having trouble getting it smooth then add about a tbs or more of water, but remember to start slowly. This walnut spread is so versatile that you can change your flavor profile easily to spicy, sweet, Mexican or Asian. You could stuff a vegetable of choice or put it on cracker or in a wrap. I actually ate mine on the side of a salad and some red peppers.


For all of you that are looking for a non raw dish this one is great. Even though I am making raw food, I still have to cook for the rest of my family. Tonight I made a quinoa stuffed pepper adapted form Moosewood Restaurant New Classics Cookbook.

Cut the pepper in half and clean out the seeds. Rub a little bit of coconut oil on the inside and outside of the pepper and place in the oven. While the peppers are softening in the oven lightly saute some celery, chopped zucchini, corn, red onions and a few raisins. Saute lightly in coconut oil and then add cumin, salt and pepper. I added some raisins too.



Mix with pre-made quinoa and scoop into peppers and put back in the oven for a few minutes. I topped with some walnuts that I had left over from the above recipe. (I used one cup dry quinoa to 2 parts water and cooked for 15 minutes.)


I had tons of leftover quinoa that I will be able to use for lunch in a salad. Enjoy!

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