California Walnut Chorizo Meat2019-02-07
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Did you know that heart disease is the leading cause of death in the United States? That’s why it’s important to recognize that February is American Heart Month, and to show that by consuming heart-healthy foods, we have control over our health destiny.
That’s what I talked about with Big Al and Scott Moak on my latest segment of Studio40 Live! I showed them how you can make a delicious chorizo made from, wait for it … walnuts! I used a modified version of a recipe that I found on the California Walnuts website, and I’ve become totally obsessed with it! I got a big batch of walnuts from the Sprouts bulk bins, and I’ve been getting really creative with them in the kitchen.
The original recipe was created by Adam Moore, and the photo is from the California Walnuts website.
- 2 cups California walnuts
- 1 (15-ounce) can of garbanzo beans, drained
- 1/4 cup vegetable oil
- 1/2 tablespoon white vinegar
- 2 teaspoons salt
- 2 1/2 teaspoons dried oregano
- 2 teaspoons ground chipotle
- 2 tablespoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons nutritional yeast (optional)
Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
Transfer walnut chorizo to a skillet and cook on medium-low heat until warmed through.
Serve warm or reserve until ready to use.