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Green Smoothie

1 cup Mariani Vanilla Walnutmilk

1/2 heaping cup frozen pineapple cubes

1/2 cup small torn curly kale pieces

1 ripe kiwi, peeled

1/2 medium ripe banana 

Add flax or chia seeds for extra nutrition

Puree all ingredients in a small blender or food processor.

Makes 1 serving

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Brown Rice with Walnuts, Caramelized Onions and Kale

1 cup Mariani Unsweetened Walnutmilk

1 cup vegetable broth

1 cup long grain brown rice

1 teaspoon Italian herb seasoning blend

3/4 teaspoon garlic salt or smoked sea salt

3 tablespoons butter or olive oil

3 cups sliced and quartered onion (2 medium)

1/2 cup of 1/4-inch diced red bell pepper

2 cups lightly packed coarsely chopped curly kale

1/2 cup coarsely chopped Mariani Walnuts, toasted

Freshly ground pepper to taste

Grated Parmesan cheese, optional

Makes 6 servings 

Bring Walnutmilk, broth, rice and seasonings to a boil in a medium saucepan. Reduce heat and simmer, covered, for 50 minutes. Remove from heat and let stand for 5 minutes then fluff with a fork. While rice is cooking, melt butter or heat olive oil in a very large skillet over medium heat. Add onion and cook for 10 minutes, stirring frequently. Reduce heat to low and cook for 15 minutes more or until onions are soft and golden brown, stirring occasionally. Add bell pepper and cook for 5 minutes. Stir in cooked rice and kale and cook until kale is lightly wilted. Stir in walnuts and season with pepper. Sprinkle with Parmesan, if desired.

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Berry Topped Vanilla Cupcakes

Prep time: 15 minutes Cook time: 18 minutes

2/3 cup Mariani Vanilla Walnutmilk

1/2 cup butter, softened

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

1 1/3 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Makes 12 cupcakes

Prepared cream cheese frosting Raspberries or sliced strawberries Preheat oven to 350°F and line 12 muffin cups with paper liners. Beat butter in a large bowl for 30 seconds. Slowly add sugar, beating until mixture is light and fluffy, scraping down the sides as needed. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir together flour, baking powder and salt in a medium bowl. Add 1/3 to butter mixture, beating on low speed just until combined. Beat in 1/2 of the Walnutmilk. Repeat steps ending with the remaining flour mixture, beating just until dry ingredients are incorporated. Spoon into prepared muffin cups and bake for 18 minutes or until a wooden pick inserted into the center comes out clean. Spread cooled cupcakes with frosting and top with berries just before serving.

Banana Walnut Pancakes

Prep time: 5 minutes Stand time: 15 minutes Cook time: 2 minutes

3/4 cup Mariani Vanilla Walnutmilk

1 tablespoon white wine vinegar or lemon juice

1 egg

1 medium-size ripe banana

1 tablespoon melted butter, plus additional for skillet

1 cup flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

3 tablespoons chopped Mariani Walnuts

Makes 4 servings.

Stir together Walnutmilk and vinegar or lemon juice in a measuring cup and let stand for 5 minutes. Mash banana with a fork in a large bowl and stir in melted butter and egg. Stir together remaining ingredients and stir into walnut milk mixture, being careful to not overmix. (A few small lumps are ok.) Let stand for 10 to 15 minutes. Coat a very large skillet with melted butter or coat with buttery cooking spray. Let preheat for 2 minutes over medium-low heat, then pour about 1/4 cup batter into the skillet for each pancake. Cook until lots of bubbles appear on the surface then turn and cook for 30 seconds more.


Creamy Cheddar Riced Broccoli

Prep time: 10 minutes Cook time: 15 minutes

1/2 cup Mariani Unsweetened Walnutmilk

1 tablespoon butter

3/4 cup chopped onion

2 cloves garlic, minced

2 tablespoons flour

1/4 cup vegetable broth

1/2 teaspoon dried thyme

3/4 cup shredded sharp or extra sharp Cheddar cheese

1 (12-oz.) package frozen, thawed riced broccoli

1/4 teaspoon sea salt or to taste

Freshly ground pepper to taste

Makes 6 servings

Melt butter in a large skillet or saucepan over medium heat. Add onion and cook for 5 minutes to soften. Stir in garlic, then stir in flour and cook for 2 minutes more. Slowly stir in Walnutmilk and broth as season with thyme. When the mixture is thickened and bubbly, slowly add cheese, stirring constantly. Stir in riced broccoli and cook for 5 minutes to heat through. Season with salt and pepper.