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    You are in: Home / Cookbooks / Nuts to You!
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    261 recipes in

    Nuts to You!

    Photo courtesy of Wildflour!
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    A mix of mushrooms stand in for the clams to create a super satisfying chewiness, while some chopped up nori gives this chowder a true taste of the sea. It’s thick and creamy and loaded with the finer things, like potatoes and carrots. Crumble some saltines over the top and you’ll be able to hear the Atlantic Ocean lapping at your feet. From foodthinkers.com.

    Recipe #509421

    These would be great for a party or Christmas tray. I haven't tried this yet, but the salty sweet combination has me intrigued, and then it's covered in chocolate, yum. From Girardelli chocolate site.

    Recipe #509057

    This salad is a take on the classic massaged kale salad. This recipe takes it in a more fall-like direction with the addition of thyme and walnuts, but you could certainly use any of your favorite herbs and nuts. From ThriveForward.com, republished from “Everyday Raw Detox” by Meredith Baird and Matthew Kenney. Matthew Kenney is the world's leading raw chef. Enjoy!

    Recipe #508967

    From the Thrive Kitchen launch, held at vegan chef Matthew Kenney's culinary school and restaurant M.A.K.E. in Santa Monica, California. Thrive Kitchen is a spin off of Vega's "Thrive Forward" website and part of their "Vegucation Series", which is a free educational resource for those wanting to lose weight, regulate their diet, and/or learn more about plant based living, exercise, sustainable food sources, and more. The recipe was adapted from Kitchen Cures by Peggy Kotsopoulos. Enjoy!

    Recipe #508966

    This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar. The recipe didn't give serving amount, so making a guesstimate. From about.com.

    Recipe #508530

    This looks so good! I have lots of apples right now and making this for a potluck. This comes highly recommended. Posted here for safekeeping.From Elite Reviewing.com.

    Recipe #508451

    I'm sure you will enjoy these savory and delicious stuffed tomatoes. The walnut feta, sprinkled on top, makes them extra special. From The Vegan Chickpea.

    Recipe #508350

    Swaziland, officially the Kingdom of Swaziland, sometimes called Ngwane or Swatini, is a landlocked country in southern Africa, bordered to the north, south and west by South Africa, and to the east by Mozambique. Swaziland’s swooping slopes are dotted with crops; where the Swazi grow fresh produce. Swazi Salads almost always include avocado, lettuce, onion, and beets. Here is a nice version from Global Table Adventure.

    Recipe #507993

    Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!

    Recipe #507840

    It may seem like an unusual combination, but once you’ve tried this sweet, nutty sandwich, you’ll be hooked. If you don’t have a panini maker, cook the sandwiches in a skillet and weigh them down with another pan. Or you can wrap them in foil and cook on the grill with a weight on top. From Vegetarian Times(July 2008)

    Recipe #507244

    This takes the lovely kale chips up a notch with a sauce rubbed in and baked to deliciousness! From Luminous Vegan.

    Recipe #507203

    Easy, delicious, and brings back memories of the artificial strawberry milk from school, but this is much better and uses real strawberries! Adapted from Luminous Vegans.

    Recipe #507079

    From Robin Robertson's Nut Butter Universe. Robin says,"This soup has it all: great taste, vibrant color, and the creamy goodness of almond butter. For this recipe, I use Frontier brand organic curry powder, a heady blend of coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves, but most any curry spice blend should perform well. For a thinner soup, stir in a small amount of nondairy milk during the final heating." Posted in Cadry's Kitchen.

    Recipe #507078

    This will satisfy cheesy cravings. It can be eaten alone, on bread, with veggies or in other dishes (like mashed cauliflower or stuffed shells).It’s quick and easy to make and ready to eat right away. The only part that takes planning is remembering to soak the cashews before hand. It’s softer and more spread-y immediately after blending, but firms up some in the fridge. From Luminous Vegan.

    Recipe #507053

    Creamy and delicious! The cashews make the sauce so creamy and the meals comes together so quick! Another one from Pinterest with credit going to Half Baked.

    Recipe #506885

    The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.

    Recipe #506882

    Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. This recipe makes eight pancakes. From Nut Butter Universe by Robin Robertson and posted on One Green Planet.

    Recipe #506815

    From Ree Drummond of Pioneer Woman fame, this is so good.

    Recipe #506514

    Almonds, cashews, pumpkin seeds and cranberries, oh my! You don't have to feel guilty about eating this, since it has a lot of vitamins aside from the sugar and honey. It does take a little time for the sugar to get to the right temperature and you do need a candy thermometer to make this too. I may experiment with this and use a little cinnamon, add other nuts, etc. From Adventures in Cooking.

    Recipe #506284

    This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations. This recipe came from December 2012 issue of Saveur, along with Ramin Ganeshram's story Midnight Snack.

    Recipe #506261

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