Grace Elkus was the Deputy Food Director at Kitchn, where she wrote a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.
The easiest way to turn nachos into dinner is to pack them full of protein. Pulled pork and shredded chicken are classics, but there’s no reason plant-based eaters should miss out on the fun. Here, a spiced walnut-based crumble stands in for ground lamb in a pan of Greek-style nachos that are impossible to resist.To make it, you’ll pulse California walnuts with chickpeas, lemon zest, olive oil, and dried spices until finely chopped, then cook until crispy and warmed through.
When you picture classic hard-shell tacos, one clear image comes to mind: taco-seasoned beef stuffed into crispy U-shaped shells. But who says the filling has to be made with traditional ground meat? In this vegetarian version of the nostalgic taco night favorite, California walnuts form the base of a brilliant plant-based meat.
