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Nuts and Seeds in Vegetarian or Vegan Recipes

Nut Recipe of the Month

Walnut Quesadillas

Savvy Veg is crazy about nuts, but a little goes a long way!

Nuts and seeds are high in healthy fats, vitamins and minerals, low in sodium, cholesterol, carbohydrates, low glycemic load, high protein.

If you're allergic to one or more nuts or seeds, often there are other varieties you can eat. Check with your doctor.

More Info on Nuts & Seeds

Recipes with Nuts & Seeds

How to Buy, Store and Prepare Breakfast Desserts Main Dishes Sauces & Spreads Side Dishes

Breakfast

Breakfast Cookie Recipe (chia seeds, cashews, coconut) Breakfast Smoothie (almond milk) Fruit Smoothie (almond milk, chia seeds or cashew butter) Oatmeal Breakfast Recipe (any nuts or seeds) Quinoa for Breakfast (sunflower seed, pumpkin seeds or almonds) Rice Pudding (almonds) Sarah's Excellent Granola (almonds, sunflower seeds, walnuts) Spiced Acai Energy Bars Back to Nut-Seed Recipes Index

Desserts

Banana Bread (walnuts)(ovo-lacto/vegan) Banana Nut Muffins (walnuts)(ovo-lacto/vegan) Butterscotch Brownies (vegan/ovo-lacto veg) Carrot Cake With Everything (walnut, coconut)(ovo-lacto/vegan) Cashew Cream Dessert Toppping Chocolate Brownies (walnuts)(vegan/ovo-lacto veg) Chocolate Raspberry Heart Cookies (hazelnuts) Chocolate Ribbon Cookies(walnuts) Coconut Almond Macaroons (coconut, almonds) Coconut Fruit Tarts Coconut Almond Macaroons Coconut Macaroons With Chocolate Variation

Coconut Whipped Cream Cranberry Walnut Swirls (walnuts) Lemon Poppyseed Muffins (ovo-lacto/vegan) Oatmeal Coconut Cookies Oatmeal Date Nut Muffins (walnuts)(lacto-veg, vegan) Oatmeal Raisin Cookies(walnuts) Sweet Potato Walnut Muffins Zucchini Bread (walnuts) Back to Nut-Seed Recipes Index

Main Dishes

Cranberry Almond Quinoa Nut Loaf Baked In Pastry (almonds, hazelnuts)(lacto veg, vegan) Pasta with Creamy Pumpkin Sauce & Toasted Walnuts Quinoa Veggie Stir Fry (cashews or sunflower seeds)

Quinoa Walnut Rosemary Casserole Simple Quinoa Salad Walnut Quesadillas Walnut Veggie Burgers Back to Nut-Seed Recipes Index

Sauces & Spreads

Basil Parsley Pesto (pine nuts)(lacto-veg) Basil Pine Nut Pesto (vegan) Cashew Gravy Cashew Mayonnaise Cashew Veggie Sauce Cheesey Sauce (cashews)(non-dairy) Coconut Mint Chutney Country Pate (Paté Campâgne) Fresh Dill Sauce (coconut milk) Mint Coconut Salad Dressing or Mint Sauce Parsley Walnut Pesto Raw Basil Walnut Pesto Slightly Garlicky Hummus(sesame seeds) Walnut Crumb Topping Walnut Olive Spread Back to Nut-Seed Recipes Index

Side Dishes

Asian Noodle Salad (pine nuts, peanuts or cashews) Baked Tofu With Tahini (lacto-veg, vegan) Carrot Apple Walnut Salad Cashew Veggie Fried Rice Cream of Celery Soup (almond milk) Fettucine Alfredo (cashews)(vegan) Green Beans & Toasted Almonds Green Power Salad (any nuts or seeds) Mango Quinoa Salad (almonds, pumpkin seeds) Mixed Veggies In Coconut Curry Sauce Pineapple Coconut Noodles Quinoa With Almonds and Cranberries Soba Noodles and Tahini Veg Sauce (sesame seeds) Squash Pecan Casserole (lacto-veg or vegan) Vegetables In Creamy Almond Sauce (lacto-veg or vegan) Walnut Quesadillas Walnutty Rice Back to Nut-Seed Recipes Index

How to Buy, Store and Prepare Nuts & Seeds

Buy nuts & seeds fresh and in small amounts that you can use up quickly. Because of their high oil content, nuts and seeds go rancid easily, so test before you buy if possible. Rancid fats can make you sick.

The turnover in bulk bins is usually faster than with packaged nuts, but it depends on the store. If you get your nuts or seeds home and they taste bad instead of fresh and sweet, don't eat them, return them for a refund.

Soak nuts and seeds for 3 - 12 hours to soften and make them easier to digest, to bring out the full flavor and nutrition, and to reduce bitterness from tannic acid. Discard the soaking water.

Soaking is especially effective with walnuts and hazelnuts, which should be soaked 12 hours. Hazelnuts should be rubbed together in the water after soaking, to remove loose skins. Discard the soaking water.

Store nuts and seeds in the fridge or other cool place, in tightly sealed containers. Freeze them if you won't be using within a month.

Blanch almonds by plunging in just-boiled water for 1 minute, drain, then cover with cold water for 5 minutes. The skins will slip right off. If you don't want to heat your almonds, soak 12 - 24 hours, then peel the skins off.

Grind raw or roasted nuts or seeds in a spice grinder to make a powder for thickening sauces, soups and veggie burgers, adding to smoothies, making nut or seed spreads or patées.

Purée soaked nuts and seeds in a blender, food mill or food processor, with a little water, non-dairy milk or vegetable stock to suit your purpose.

Roast nuts & seeds on the stove or in the oven, at low temperature (275 - 300 degrees), for 15 minutes, stir often, and watch carefully so they don't burn. Sprinkle with salt if you like.

Eat nuts & seeds raw, add them to trail mix, or sprinkle them on salads.

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