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California Walnut Chorizo Meat (a vegan meat substitute)

A recipe for chorizo made with walnuts and chickpeas

This recipe can be found at El Restaurante

Recipe courtesy of California Walnuts (walnuts.org)

Makes 24 servings; ¼ cup each


3 c. California walnuts

1 ½ c. chickpeas, cooked

1 c. vegetable oil

1 T. white vinegar

1 T. paprika

2 t. salt, kosher

2 t. ancho pepper, ground

2 t. oregano, dried

1 t. chipotle, ground

1 t. cumin, ground

1 t. coriander, ground


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.


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

Recipes

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