WALNUT WHEAT CRUMBLES
An excellent meat substitute. You can use in lasagna, chili, stuffed zucchini and/or peppers, on tacos, or in any recipe that calls for hamburger or vegetarian burger. Adapted from Caring Kitchens cookbook by Gloria Lawson.
Provided by Sharon123
Categories Grains
Time 4h15m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Blend in a blender until creamy 1 cup walnut pieces(or pecan meal) and 1 cup water.
- Add and blend the 1 cup water, onion powder, celery salt, garlic salt, salt and onion salt.
- Pour the mixture into a 2 quart saucepan.
- Add the 2 1/2 cups water and bring to a boil.
- Add the 2 cups bulghur wheat and return to a boil.
- Lower the heat to simmer and cook about 15 minutes. Turn off the heat and let the mixture cool until it gets thick. Pour evenly onto 2 nonstick cookie sheets.
- Bake at 200*F. for 3 1/2 hours or until completely dehydrated, fluffing or crumbling the mixture every hour with a fork.
- Turn off the oven and let the crumbles cool completely. They will be dry and crunchy. Put them into an airtight container and they will keep for weeks.
- Crumbles can be reconstituted by combining 2 cups crumbles with 2 cups hot liquid(water, tomato juice, or broth) and cooking them over low heat until they have reached the desired consistency. However, you don't need to reconstitute them when making chili or other recipes that contain liquids like soups and stews.
Nutrition Facts : Calories 1163.1, Fat 77.5, SaturatedFat 7.4, Sodium 1219.5, Carbohydrate 105.9, Fiber 25.8, Sugar 13.2, Protein 31.8
PLUM-WALNUT CRUMBLE
Provided by Food Network
Categories dessert
Time 2h
Yield 8 1/2-cup servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. Coat an 8 by 8-inch baking dish (or similar 1 1/2 to 2- quart dish) with cooking spray.
- Make the fruit: Combine plums, sugar, orange zest and juice in a large bowl, toss to coat. Transfer to prepared baking dish. Cover with foil and bake for 20 minutes.
- Meanwhile, make the topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange-juice concentrate and blend with your fingertips until dry ingredients are moistened.
- When fruit has baked for 20 minutes, stir it and sprinkle topping evenly over the surface. Sprinkle with walnuts. Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.
Nutrition Facts : Calories 276 calorie, Fat 6 grams, SaturatedFat 2 grams, Sodium 47 grams, Carbohydrate 55 grams, Fiber 4 grams
OATMEAL-WALNUT CRUMBLE
Use this crumble to top our Apple Quick Bread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine flour, sugar, walnuts, oats, and salt in the bowl of a mixer. Add butter, and beat on medium speed until mixture forms small clumps.
WHOLE GRAIN CRANBERRY WALNUT SOURDOUGH BREAD
Three different, deliciously balanced whole grain wheat flours, filling and tasty walnuts, and bursts of sweet dried cranberries make this bread an awesome choice for breakfast or snack. I love it toasted crispy-warm and then saturated in salty butter or covered with a thick layer of melting cream cheese. The nutritious whole grain crumb is soft and aromatic, and the nut and dried fruit additions are satisfyingly generous.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Number Of Ingredients 8
Steps:
- Mixing and Bulk Fermentation
- Mix all of the ingredients except the walnuts and cranberries. Cover the dough and let it sit for 30 minutes.
- Wet about 14"x18" of clean counter or tabletop and place the dough on it. Stretch the dough into a large thin rectangle. A little tearing of the dough is okay.
- See the photo gallery for a visual explanation of the following instructions. Place about 1/3 of the cranberries and walnuts onto the middle third of the dough and then fold over a side, covering the additions. Spread another 1/3 of the additions over the layered dough, and then fold over the other side of the dough. Add the remaining cranberries and walnuts to half of the dough and then fold it in half.
- Ball up the dough and return it to the bowl. Cover and let it rest 30 minutes.
- Perform one round of coil folding, partly to redistribute the cranberries and walnuts, and partly to build more gluten.
- Cover and let the dough rise until it has grown by 50-75%. In my experience, this was about 5-6 hours after the initial mixing in high 70s kitchen temps.
- Preshaping, Bench Rest, and Shaping
- Flour your countertop and scrape the dough out into it. Fold the sides into the middle and form a ball. Flip the dough onto its seam. Cover and let it rest for about 20 minutes.
- Flour the rested dough and then flip it over. For a boule, do the same process as the pre-shape, only scoot the ball around to tighten it after flipping. For a batard, gently stretch the sides outward before folding them inward and over each other, then roll the dough up from the bottom, scooting the tube until the seam is facing down. Pinch the edges closed.
- Place the dough in a floured banneton, cover and proof 1-2 hours at room temperature or overnight in the refrigerator. My dough went immediately into the refrigerator for 10 hours and was baked from the cold.
- Baking
- Preheat your oven and baking vessel to 500F for 30 minutes.
- Flip your dough onto parchment and score it. Put the dough in the baking vessel, cover it and bake for:
- 15 minutes at 500F, covered
- 10 minutes at 425F, covered
- 5-10 minutes at 425F, uncovered
- The internal temperature should be at least 205F when the bread is done. Let cool for 1-2 hours before slicing.
APPLE, PEAR & WALNUT CRUMBLE
Gary Rhodes's traditional fruit and nut pudding can be oven baked in an hour for a warming family treat
Provided by Gary Rhodes
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the chopped apples, lemon zest, rosemary, if using, and sugar in a saucepan. Add the lemon juice and cook for 3-4 mins. Tip in the pears and cook 2-3 mins more, until the fruits are just beginning to soften. Spoon the fruits and juices into a 1.7 litre pudding dish and flatten slightly.
- For the crumble, finely chop half the walnuts in a food processor until reduced to the consistency of ground almonds. Add the flour, butter and sugar and continue to blitz to a coarse or fine crumble mix, whichever you prefer.
- Roughly break the remaining walnuts with your fingers and stir into the crumble. Scatter the crumble mix on top of the fruits and bake for 20-25 mins until golden brown. Serve warm with cream or custard.
Nutrition Facts : Calories 686 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 30 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.36 milligram of sodium
WALNUT BREAD
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough. Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise. This dough would also welcome raisins, olives or pieces of figs along with the walnuts. I have found that the best way to introduce ingredients like these is to knead them in after the first rise.
Provided by Florence Fabricant
Categories project, appetizer, side dish
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Toast walnuts in an oven or under the broiler. Set aside to cool.
- Place yeast in a large mixing bowl. Mix salt into 2 cups (473 milliliters) lukewarm water. Stir into yeast. Stir in maple syrup and 2 tablespoons oil.
- Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground. Add to bowl along with remaining whole-wheat flour. Stir with a wooden spoon.
- Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl. (At this point you're better off mixing with your hands.) Turn dough out onto a floured work surface. Continue adding bread flour, kneading as you go, until you have a dough that's a bit on the soft side, only slightly sticky and easy to handle.
- Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so it's oiled all over. Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
- Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough. Dust a spacious baking sheet with cornmeal. Divide the dough in half, shape into 2 balls and place on the baking sheet. Cover loosely and let rise for an hour.
- Place the oven rack in the lowest position and heat oven to 450 degrees. Slash the tops of the breads with a razor or a lame (a baker's blade). Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
- Place the baking sheet in the oven. Throw a handful of ice cubes on the floor of the oven to create steam. Bake 20 minutes. By this time the breads should be a nice honey-brown. Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped. Allow to cool at least 1 hour before cutting.
WALNUT WHOLE WHEAT BREAD
This 100% whole wheat bread, moist and tender, has the nutty taste of both the wheat itself, and walnuts. It's great for sandwiches, or try it toasted and spread with jam at breakfast -- delicious!. From King Arthur Flour, Prep time includes rising time.
Provided by Annacia
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
- Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
- Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
- Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.
HOMEMADE TVP CRUMBLES
I love this recipe because now I can make and freeze these crumbles and never have to read the labels again to see if there is something in it that I can't eat. It is flexible and can be spiced for any type of dish that you would make using a hamburger substitute. Egg could be added to make patties. Sprinkled on salad is wonderful. Enjoy!
Provided by Joysain
Categories Egg Free
Time 1h30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place tvp, wheat germ, curry powder, cayenne, salt, and garlic in large glass bowl. Pour in boiling water, cover and let sit for 1 hour.
- Taste test and add spices accordingly, then mix in flour until it resembles meat loaf consistency.
- Heat oil, and brown mix stirring to keep even browning.
- I cool mine on wire racks then freeze on cookie sheets, crumble and store in freezer bags.
Nutrition Facts : Calories 104, Fat 2.8, SaturatedFat 0.5, Sodium 587.3, Carbohydrate 15, Fiber 3.8, Protein 6.7
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