Belgian Endive with Smoked “Gouda” and Walnuts

Ever see a recipe and think “Oooh, I have got to try that!”? Well, that’s exactly what happened to me while I was in Trader Joe’s the other day. I was perusing the shelves, trying to find another cool veggie to feature for my recipe challenge, and ran into the cutest little things – tiny little belgian endives. They were so fun and the tiny little recipe printed on the back of the package got my mind racing – piling the adorable endives with parmesan and walnuts. Well parmesan was out since it’s dairy, but maybe a Daiya alternative would work. And earlier that day I had found Daiya smoked “gouda” at New Seasons – Bingo. I thought it sounded like a better idea than the original recipe on the package, although I’ll let you be the judge of that if you try it!

Belgian Endive is a specialty produce item and is a neat little vegetable. It comes in yellow, green or red colors (these I picked up were yellow and red) and it’s a natural digestive aid. Pretty cool! It’s also a good source of beta-carotene and Vitamin A. Endive is great as an appetizer like this recipe, or shredded for salads and soups. Yum!

Since I’m out of town this week I had to scramble last week making extra recipes to post each day while I’m gone. Vacation is not the time to be stressing about grocery shopping and creating new recipes! So don’t worry, I’m not letting you down yet. 😛

Vegan Belgian Endive Appetizer

 

Belgian Endive with

Smoked “Gouda” and Walnuts

  • 6 Belgian endives, washed and halved lengthwise
  • 2 Tbs olive oil
  • 1/4 cup walnuts, chopped
  • 1/4 Daiya smoked gouda, grated
  • sea salt and fresh ground pepper to taste

Preheat the oven to 375 degrees Fahrenheit.

Toss the endive halves with olive oil and sprinkle with salt and pepper to taste. Arrange in a baking dish and roast until tender, about 20-30 minutes.

Belgian Endive

Meanwhile in a small bowl gently mix walnuts and Daiya together; set aside. Sprinkle roasted endives evenly with Daiya mixture and return to oven for an additional 5 minutes until bubbly and hot.

Belgian Endive with Daiya Smoked Gouda and Walnuts

Belgian Endive with Vegan Smoked Gouda and Walnuts

I think this appetizer turned out really unique and delicious. I really miss dairy a lot (cheese especially) and I was super excited to find the Daiya smoked gouda. I don’t think there is a good parmesan substitute out there personally, and people who say sprinkling nutritional yeast on instead have apparently never eaten parmesan. (Seriously, how is nutritional yeast anything like parmesan?!) So I was really pleased with the “gouda” in this recipe instead, which gave it a mild smoky flavor and reminded me of mozzarella. Does anyone have a really good substitute for parmesan cheese, by the way? I would do a happy dance if I could find one that I really liked.

Anyhow, hope you all enjoy the recipe!

Belgian Endive with Smoked Gouda and Walnuts

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge. I seriously can’t believe I’ve made it past 2 whole weeks!

In case you missed the first 2 weeks, here are the recipes:

Printable version:

Belgian Endive with Smoked "Gouda" and Walnuts
 
Author:
Recipe type: Appetizer
Serves: 6-12
Ingredients
  • 6 Belgian endives, washed and halved lengthwise
  • 2 Tbs olive oil
  • ¼ cup walnuts, chopped
  • ¼ Daiya smoked gouda, grated
  • sea salt and fresh ground pepper to taste
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Toss the endive halves with olive oil and sprinkle with salt and pepper to taste. Arrange in a baking dish and roast until tender, about 20-30 minutes.
  3. Meanwhile in a small bowl gently mix walnuts and Daiya together; set aside. Sprinkle roasted endives evenly with Daiya mixture and return to oven for an additional 5 minutes until bubbly and hot.

 

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