I sometimes add nuts to a recipe for texture, other times it’s for flavour. Sometimes they’ll be the final flourish added for visual appeal, other times they form the bulk of the dish. Not only do they taste delicious, but these tiny morsels pack a punch in the nutrient department too, delivering good amounts of healthy fats, protein, fibre, vitamins and minerals. While not all nut trees thrive in NZ, walnuts and hazelnuts both grow well in our climate and if you’re lucky, autumn is the best time to come across locally grown ones!
Mushroom + walnut quinoa bowls w/ baja sauce
Growing up vegetarian, I’ve never been one for ‘fake meats’, which are usually full of hydrolyzed soy protein an about a million other ingredients I wouldn’t usually eat. But I have to say, there’s something quite special about this homemade vegetarian ‘mince’ alternative, made with mushrooms and walnuts. Super simple and packed with flavour, it makes a lovely addition to this quinoa bowl and is also just as lovely served in tacos or nachos.
Servings 4
Ingredients
Smokey mushroom, walnut + quinoa
- 200g button mushrooms
- 2 tablespoons olive oil
- 2 cups walnuts
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 2 tablespoon soy sauce (gluten-free, if needed)
- Lime juice
- Handful coriander (cilantro) leaves and tender stems, roughly chopped
- Cooked quinoa, shredded lettuce, halved cherry tomatoes, hot sauce, to serve
Baja sauce
- ½ cup mayonnaise
- ½ cup sour cream
- 1 ripe avocado
- Handful coriander (cilantro) leaves and tender stems
- The juice of 1 lime
Quick pickles
- 8-10 radishes, finely sliced
- 1 red onion, finely sliced
- The juice of 1 lime
Instructions
- Pulse mushrooms briefly in a food processor to finely chop, or use a sharp knife and elbow grease to do the same. Heat a large heavy-based frying pan over medium-high heat, add mushrooms and cook, stirring often for 5-8 minutes or until the moisture has cooked out. Meanwhile, place walnuts, spices and garlic powder in a food processor (mushroom one roughly wiped out is fine!) and pulse until finely chopped. Don’t pulse too much, a little texture is what you’re after.
- Add walnut mixture to the mushrooms, along with soy sauce and stir until warmed through. Season with lime juice and fine sea salt, then remove from heat and stir through chopped coriander.
- To make the baja sauce, combine everything in a small food processor and blend until smooth. Taste and season with fine sea salt
- Combine quick pickle ingredients in a small bowl and season with fine sea salt. Mix well and set aside for a few minutes.
- To serve, spread a generous 2-3 tablespoons of baja sauce on the base of your bowls. Top with cooked quinoa, smokey mushroom + walnut mix, shredded lettuce, quick pickles and cherry tomatoes. Drizzle with hot sauce, if you like.
Notes
This recipe was first created for and featured in Nourish Magazine, NZ.
Pottery handmade by me! https://www.instagram.com/tahu.ceramics/
