GLAD YOU FOUND ME AND WELCOME

This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



Quote

PLANT STRONG QUOTE
The answer to the American health crisis is the food that each of us chooses to put in our mouths each day...It's as simple as that. T Colin Campbell, PhD, Author Whole and The China Study

LINKS TO THIS BLOG

These links will also take you to this post. Choose your favorite! Disqus now available after each post. Click on post title and go to the bottom of the page.

WWW.IEATPLANTS.COM, WWW.KENCARLILE.COM, WWW.PLANTS2TABLE.COM, WWW.PLANTSTOTABLE.COM, WWW.PLANTS4PLATES.COM, WWW.PLANTSTRONGEATING.COM, WWW.PLANTSTRONGTABLE.COM

JOAN RIVERS ON WEIGHT


"Does this dress make me look fat?  No, it's what you put in your mouth!"
Joan Rivers                                                       

CHORIZO (WALNUT CHORIZO)






WALNUT CHORIZO

Two medium sweet white onions, peeled and cut into eights
2 pints baby portabella (crimini)  mushrooms, cleaned and stems removed
3 cups whole walnuts (12 oz. by weight)
6 whole garlic cloves
1 tsp dried oregano
2 tsp dried cumin
1 tsp coriander seed
1 tablespoon smoked paprika
½ tsp cayenne pepper
4 dried chipotle peppers rehydrated in 2 cups hot water for at least 15 minutes (reserve soaking water)
2 tablespoons tomato paste
2 cups roasted vegetable stock
1 tsp sea salt
½ tsp cayenne pepper

Heat a large, non-stick skillet.  In a food processor, pulse the mushrooms until they are finely chopped.  Pulse the onions and garlic, one onion at a time, until they are finely chopped.  Add the mushrooms and onions into the hot pan.  Sauté until soft.  If they begin to stick, add some of the RVS.  Keep adding the stock while sautéing.  In a coffee grinder add all of the dry spices and pulse until they are finely mixed and the coriander seed is crushed.  Add the dry spices to the onion/mushroom mixture. 

In the food processor add the dried chipotle peppers and tomato paste and pulse.  Add some

Digital clock