These quick and easy Maple Glazed Walnuts are perfect for the Autumnal salad, alongside bitter greens, dried cranberries, etc. If there are leftovers, I sprinkle them on a bowl of hot oatmeal, granola or vegan yogurt. These take 5 to 6 minutes to make, literally.
MAPLE GLAZED WALNUTS
1 Cup raw walnuts
3 Tablespoons good/pure maple syrup
In a medium-size skillet, toast the walnuts (occasionally stirring) over medium heat until golden, 2 to 3 minutes. Turn heat to low, drizzle the syrup over the walnuts and stir constantly with a wooden spoon until walnuts are glazed and there is no wet syrup left in the bottom of the skillet, about 3 minutes. Cool on a plate and store in a jar.
These Pickled Red Onions are something I improvised years ago and we always have a jar in the fridge and we use them on everything. They add oomph to just about anything calling for onions, you’ll see.
Pickled Red Onions
1 red onion, sliced into 1/8 inch rounds (and some 1/4 inch too)
½ tsp fine sea salt
¾ C red wine vinegar
1 T agave syrup or 1T sugar
¼ tsp ground black pepper
Separate the onion rings and put into jar.
Add all other ingredients and pour over the onions.
Toss and marinate for one hour in refrigerator.
These will keep for about two weeks in the refrigerator.
Use in sandwiches, on appetizers, in salads, on vegan hot dogs, and anything else you can think of. I love these in various recipes on this site, including the Butter Bean Canapes, French Red Potato Salad, Welsh Rarebit, vegan hot dogs, vegan grilled cheese, in the Excellent Bean Dip on this site, as a topping for chili, etc., etc. Also, I mince these to use in place of shallots, with great results.
Note: I use a recycled jar with a plastic lid for these. Due to vinegar (high acid) content, I want a non-reactive lid, in case I choose to shake the jar once in a while. A re-purposed Vegenaise jar works perfectly.