Deli-style Nutmeats

Vegan and gluten-free!

Welcome our new contributing writer, Lorraine! Lorraine is a medical student, writer and food lover living in her hometown of Portland, Oregon. Sometimes, Lorraine realizes that, for the most part, her family, friends and adored acquaintances are just a bike ride away. This gives her a sense of cozy giddiness! Mostly though, she gets psyched about creating and sharing food, particularly the kind of food that is accidentally healthy and delicious. See more of her work at www.SweetAllium.com.

Here’s a sweet little DIY vegan and gluten-free nutmeat that’s full of protein and flavor, and without any weird processed-food ingredients. The fun and challenge of this cooking project is that it requires some elbow grease–soaked nuts and simmered mushrooms are muddled to get the right meat grinder texture–but it’s ok, the exercise and the ensuing protein-packed meal will put you on track for some bangin’ triceps.

Deli-style Nutmeats

6 cups water
1 cup almonds
1 cup cashews
3 tablespoons salt
1 lb crimini mushrooms
3 tablespoons apple cider vinegar

Chorizo Mix
1 tablespoon cumin, ground
1 teaspoon coriander, ground
5 whole cloves, ground
2 bay leaves, ground
½ teaspoon black pepper, ground
¼ teaspoon cinnamon, ground
½ teaspoon oregano
½ teaspoon thyme
1 tablespoon powdered garlic
2 tablespoons paprika
½ teaspoon cayenne powder
2 teaspoons sea salt

Finochiona Mix
2 tablespoons fennel, crushed
1 tablespoon powdered garlic
1 tablespoon rubbed sage
1 teaspoon black pepper, ground
1/4 teaspoon red pepper flakes
1 1/4 teaspoon paprika (for color)
2 teaspoons sea salt

Start this recipe at least 6 hours ahead of time by soaking the almonds in water and salt. After two hours, add the cashews and soak for a few more hours, (but no more than 6, or the cashews will get a little slimy). Slice the mushrooms finely and simmer until they are limp. Drain and rinse the almonds and cashews, combine them with the simmering mushrooms, and reduce until almost all the water evaporates.

Next, roll up your sleeves, get out your muddler, and muddle those bad boys until you get a sticky consistency that looks a little like ground meat. This step takes a little dedication. It’s ok to take a break. When you’ve muddled the whole batch, give yourself a high five, and incorporate the spice mixture and the apple cider vinegar into the muddled nut mixture.

Use these nutmeats anywhere you would use sausage–nacho topping, squash stuffing, taco building, frittata filling–you get the idea. They brown nicely in a frying pan, but won’t hold together like a sausage patty.

I packaged these up into pretty gifts that look fresh from the neighborhood deli. To do so, I used parchment paper, printer paper and the rad new vinyl labels from Evermine, which means these adorable packages will hold up great even after some time in the freezer. A batch of this recipe will give you enough for dinner and a back stock for hostess gifts, welcome-to-the-neighborhood baskets and last minute dinner ideas. I used the large oval Morocco style in orange and celadon to seal these packages and give them a super special feel.

Used In This Project:

• Large Oval Labels • I chose the “Morocco” style in Orange and Celadon.

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Lorraine (58 Posts)

Lorraine is a medical student, writer and food lover living in her hometown of Portland, Oregon. Sometimes, Lorraine realizes that, for the most part, her family, friends and adored acquaintances are just a bike ride away. This gives her sense of cozy giddiness! Mostly though, she gets psyched about creating and sharing food, particularly the kind of food that is accidentally healthy and delicious. See more of her work at SweetAllium.