Walnuts are a superfood, especially when combined with legumes and vegetables. Walnuts are high in protein, making them a good choice for vegetarians and vegans, and an excellent source of essential amino acids, fat, dietary fiber and other vitamins and minerals. The best part is they taste wonderful and can be combined with a variety of foods or if you prefer, just snack on them throughout the day. Shelled walnuts should be stored in the refrigerator to preserve their freshness and goodness.
Now for my recipe. I served this paste on a lightly toasted ciabatta bread over mixed greens with a simple homemade olive oil dressing. Any crusty bread would work just as well. Essentially an open-faced sandwich, you can't do much better for a simple and nourishing meal that is perfect for summer. The addition of black-eyed peas lend an earthy flavor to this spread that also goes well with chopped fresh vegetables. If you don't think healthy food can taste great, just give this recipe a try and your taste buds will tell you otherwise.
|Walnut Mushroom Spread|
|Recipe by Lisa Turner|
Published on July 18, 2012
Creamy and delicious spread made with toasted walnuts, plump cremini mushrooms, black-eyed peas and herbs and spices — great for serving on toast or with crisps or raw vegetables
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More summer dips and spreads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Corn and Pinto Bean Dip
Cream Cheese and Caramel Strawberry Dip
On the top of the reading stack: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi
Audio Accompaniment: exploring various artists