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The simple solution is to create craveable plant-forward meals that deliver on taste, texture, and health. Walnuts are a key ingredient with a rich source of the omega-3 alpha-linolenic acid (2.5 grams per ounce), mild, nutty flavor, and just the right amount of crunch.

Roasted Walnut and Cauliflower “Meat” combines toasted walnuts, cauliflower, and spices to create a texture and flavor combination appealing to both vegetarians and meat-lovers. Try this mixture as a meat alternative in a variety of dishes, such as tacos, frittatas, salads, pastas, grain bowls, and burgers.

You can also add your own creative twist. Start with toasted walnuts and add different plant-based ingredients such as lentils, beans, and mushrooms, and your favorite spices. The flavor and texture of walnuts adapts well to an assortment of recipes. The possibilities are endless.

This Food & Nutrition Test Kitchen recipe, developed by the California Walnut Board, is a simple and light option. Follow the recipe exactly, or make it your own by swapping ingredients or adding new flavors!

Roasted Walnut and Cauliflower “Meat”

Serves 6

Ingredients

• 1 small head cauliflower, chopped
• 1 cup California walnut pieces, chopped
• 2 tablespoons olive oil, divided
• ¾ cup onion, minced
• 2 teaspoons garlic, minced
• 1 medium jalapeno, seeded, minced
• ½ cup water
• ¼ cup tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin, ground
• 1 teaspoon oregano, dried
• ½ teaspoon salt, or to taste

Directions

1. Preheat oven to 475ºF.
2. Coat cauliflower with 1 tablespoon olive oil, place on a baking sheet and roast for 25-30 minutes or until lightly browned.
3. Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower. Optional: Cauliflower mixture may be pulsed in a food processor to resemble the texture of ground meat.
4. Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned.
5. Add garlic and jalapeño and cook for 2 minutes more.
6. Stir in water, tomato paste, chili powder, cumin, oregano and salt; cook until mixture is thick and excess water has cooked off.
7. Stir in cauliflower mixture.

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Food & Nutrition’s FNCE® Social, which took place October 22 in Chicago, celebrated the crème de la crème in nutrition writing and communications as Food & Nutrition writers and editors, Stone Soup bloggers, Academy spokespeople and community superfans gathered to meet, greet and have fun! Our master of ceremonies and Stone Soup blogger Joy Bauer was joined by Student Scoop blogger Chelsea Gloeckner for announcements, awards and an exciting raffle.

Among the highlights was the announcement of the following awards:

• Top Food & Nutrition Feature Article in 2017: “Decoding Food Label Claims: The Lowdown on Package Promises” by Natalie Rizzo, MS, RD
•  Top Food & Nutrition Recipe in 2017: “Vegetarian Zucchini Lasagna for One” by Emily Cooper, RD, LD
•  2017 Stone Soup Blogger of the Year: Abbie Gellman, MS, RD, CDN
•  2017 Social Media Superfan: Madeline Basler, MS, RDN, CDN @RDNMaddy
•  2017 Fan-Favorite Photo on Stone Soup: “Cauliflower Breakfast Bowl” by Marissa Thiry, RDN

Thank you to the Almond Board of California, Barilla Pasta, National Honey Board, siggi’s and Starkist for supporting the event, and to all our friends and colleagues who joined us in Chicago. See you next year!

Doodlebooth

GIF Booth

Photo Gallery

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This fully cooked pasta can be either heated in the microwave for 60 seconds or in a skillet with two teaspoons of olive oil for 2 to 4 minutes, and then topped with your favorite sauce, vegetables and protein for a complete meal. Barilla Ready Pasta is made with just three simple ingredients: fully cooked al dente pasta, extra virgin olive oil and a pinch of sea salt.

Use this base recipe as inspiration, and try all sorts of combinations using your favorite Barilla pasta and ingredients! For more inspiration, visit passionforpasta.com. This sponsored recipe is brought to you by Barilla as part of the Food & Nutrition Test Kitchen program. Learn more.

Barilla® Ready Pasta with Shrimp & Green Beans

Serves: 2
Total time: 25 minutes

Ingredients

• 1 pouch (8.5 ounces) Barilla Ready Pasta
• 1 tablespoon olive oil
• ¼ clove garlic, minced
• 3 ounces shrimp, medium (fresh or frozen, thawed)
• 3 ounces green beans, cut ½ inch
• 2 tablespoons Parmigiano Reggiano, grated
• Basil, chopped, finish to taste

Directions

1. Cook pasta according to package directions.
2. Warm oil in a 12-inch skillet over medium heat.
3. Add garlic, gently cook until translucent.
4. Add shrimp, sauté on medium-high heat until browned.
5. Add green beans, cook until soft.
6. Stir in Ready Pasta.
7. Remove from heat, stir in cheese.
8. Finish with basil.

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Title: Body Kindness

Author: Rebecca Scritchfield, RDN

Publisher: Workman Publishing Company

Author or Publisher’s Description:
A guide to creating a healthier and happier life through self-compassion, this book is based on four principles: what you do (food, exercise and sleep choices), how you feel (dealing with emotions and your internal critic), who you are (setting goals based on values) and where you belong (nurturing supportive relationships).

Books of Note descriptions are supplied by authors and publishers — they are not editorial reviews. Inclusion of titles is at the sole discretion of the editors.

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The Moroccan influence of this recipe comes to life with herbs, spices, chickpeas and dried fruit. Feeling extra creative? Swap in your favorite ingredients for an entirely different flavor profile!

You can find lamb shoulder in the meat case at your grocery store. Lamb shoulder is a “value cut,” so it’s perfect for everyday meals. It is often sold as “shoulder chops” — great 
for roasting or braising, as in the recipe below. You can substitute nearly any cut of lamb in this recipe: Turn ground lamb into Moroccan meatballs or sliders! Dry-rub a leg of lamb for a roast, or cube it for Moroccan kabobs.

New to lamb? For nutrition, cooking and recipe inspiration visit nourishwithlamb.com. This sponsored recipe is brought to you by Tri-Lamb as part of the Food & Nutrition Test Kitchen program. Learn more.

Simple Moroccan Spiced Lamb

Servings: 4

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ingredients:

• 4 shoulder or blade lamb chops, about 3/4-inch thick, 5-6 ounces each with bone
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoons olive oil
• 1 cup or 1 small onion, chopped
• 2 teaspoons finely chopped garlic
• 1 lemon, fresh, juiced
• 1 can (14.5 oz) diced tomatoes with juice
• 1 can or 1 ½ cups drained and rinsed canned chickpeas
• ½ cup dried fruit (golden raisins, chopped dried apricots, chopped dried plums)
• 1 tablespoon of fresh cilantro, chopped

Instructions:

1. Preheat oven to 350°F.
2. Combine spices; pat dry lamb chops and rub evenly onto lamb chops.
3. Heat 1 tablespoon olive oil over medium heat in large, deep ovenproof skillet or Dutch oven; brown chops, in batches if necessary, 2 to 3 minutes per side.  Remove and reserve.
4. Add onion and garlic to the hot pan, and cook until softened, about 3 to 5 minutes.
5. Add lemon juice, scraping up any browned bits from the bottom of the pan; add tomatoes and return lamb chops to the pan.
6. Bring to simmer, cover and place in center of preheated oven for 40 minutes.
7. Add chickpeas and dried fruit and continue to cook until lamb chops are very tender, 20 minutes.
8. Serve lamb chops with bean-tomato mixture on a bed of cous cous, roasted root vegetables, or sautéed greens. Top with cilantro or garnish of your choice, such as slivered almonds, a dollop of yogurt, or harissa.

Nutrition Information

Serving size: 6 ounce lamb shoulder with bone, made with 1/2 cup golden raisins

CALORIES 550; TOTAL FAT 28g; SAT. FAT 11g; CHOL. 120mg; SODIUM 670mg; CARB. 38g; FIBER 7g; SUGARS 18g; PROTEIN 39g POTASSIUM 580mg; PHOSPHORUS 305mg

Test Kitchen Secrets

Think outside the box and make this recipe your own with simple modifications.

Choose a different cut of lamb.

• Ground Lamb: Cook 1 pound ground lamb in the skillet for about 5-7 minutes, or until browned. Rather than placing lamb dish in the preheated oven for 40 minutes, place in the oven for 20-30 minutes.
• Lamb Loin or Rib Chops: Loin chops are small, perfectly-portioned 4-ounce servings. This particular cut is best for quick-cooking methods, such as pan searing.
• Leg of Lamb: You can buy leg of lamb cubed for kabobs or stew meat. It can be cooked quickly on the grill or sautéed or slow-cooked like stew meat.

Choose a different flavor profile.

Inspired by a different ethnic cuisine? No problem!  Just modify a few ingredients. Here’s how:

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