Brownie Batter Walnut Dip


  • 1 cup California walnuts
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 3 to 4 tablespoons water
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon (optional)
  • 1 can black beans, rinsed and drained


  1. Place all ingredients and process for 2 minutes or until very smooth, scraping down the sides of the bowl as needed.
  2. Serve with sliced bananas, pears, strawberries, apples or graham crackers.

Wild Wild West California Walnut Veggie Burger


California Walnut Sweet & Smokey BBQ Sauce

  • 1 cup BBQ Sauce
  • 1 tablespoon finely chopped candied California walnuts
  • 1 tablespoon honey
  • 3/4 teaspoon chipotle powder
  • Additional oil for brushing

California Walnut Crusted Onion Strings

  • 1 cup flour, divided
  • 2/3 cup sparkling water
  • 1 teaspoon sea salt, divided
  • 1 cup thinly sliced onions
  • 1/2 cup finely chopped California walnuts


  • Olive oil
  • 1 vegan burger bun
  • 1 California walnut steakhouse burger
  • 1 tablespoon walnut BBQ sauce
  • 2 tablespoons smoked mushrooms
  • 1/4 cup California walnut crusted crispy onions


  1. To prepare BBQ sauce, stir together all ingredients in a small bowl; set aside.
  2. To prepare onion rings, divide flour into two equal parts. Mix half of the flour with enough water so that the batter is the consistency of heavy cream. Stir in sea salt.
  3. Separate sliced onions rings and toss with remaining sea salt and let stand for 5 minutes. Lightly coat rings with the other half of flour.
  4. Dip rings into batter and lightly coat with walnuts. Deep fry at 135°C until crispy.
  5. To assemble burger, brush bun and burger with olive oil and brown on flat top.
  6. Place the burger on the bun bottom and top with BBQ Sauce, smoked mushrooms, crispy onions and the bun top and serve.

Walnut Caramel Chocolate Bars



  • 1 cup California walnuts
  • 1/2 cup gluten free flour
  • 3 tablespoons vegan butter
  • 1 tablespoon pure maple syrup
  • 1 tablespoon coconut sugar
  • Vegan caramel
  • 3/4 cup coconut cream
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Chocolate Walnut Fudge

  • 1/3 cup coconut sugar
  • 1 tablespoon coconut oil
  • 1 tablespoon water
  • 1/4 cup coconut cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped California walnuts


  1. Preheat the oven to 180°C and line a 9 x 5-inch loaf pan with parchment paper.
  2. Place all crust ingredients in a food processor and pulse for 30 seconds or until you’ve reached a crumbly consistency.
  3. Spread in a prepared pan and press down firmly to make a single even layer. Bake for 22 to 25 minutes or until the edges have just started to brown.
  4. While the crust is baking, to prepare caramel, place all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring frequently to avoid burning; let cool slightly. Mixture should now coat the back of a spoon and be reduced to 1/2 cup.
  5. Pour over the cooled crust and refrigerate for 20 minutes.
  6. Meanwhile, to prepare chocolate walnut fudge, place coconut sugar, coconut oil and water in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Stir in remaining ingredients. Spread over the caramel layer and refrigerate for at least 4 hours or overnight.
  7. Remove from the pan and cut into thin slices. Store in the refrigerator and serve cold.

Walnut Cookie Hearts Filled With Fig Jam


For The Cookie Dough

  • 2 cups all-purpose flour
  • 1 cup California walnuts, toasted
  • 2/3 cup sugar
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • A pinch of ground nutmeg
  • 3/4 cup chilled butter, cut in 15 – 20 pieces
  • 2 egg yolks
  • 2 teaspoons water
  • 1 teaspoon vanilla extract

For Assembling And Decorating The Cookies

  • 1/2 – 2/3 cup fig jam or apricot jam
  • 115g bittersweet chocolate, melted
  • 1/2 cup finely chopped California walnuts


  1. In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg. Process until the nuts are finely ground. Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs.
  2. In a small cup, whisk together the egg yolks, water and vanilla.
  3. Add to the flour mixture and process until the dough holds together in a stiff mass. Transfer the dough into a bowl and cover with plastic wrap. Refrigerate for 30 – 60 minutes, until firm but not hard.
  4. Preheat the oven to 180ºC, and cover cookie sheets with parchment paper. Divide the chilled dough in half (keep the piece you are not working on refrigerated). On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch.
  5. If the top of the dough is sticky, sprinkle it lightly with additional flour. Using a heart-shaped (or round) cutter 1 1/2 – 2 inches in diameter, cut cookies from the rolled-out dough. Gather the scraps together, reroll them, and cut additional cookies.
  6. As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets. Bake for 8-10 minutes, until the cookies look dry.
  7. Cool for about 2 minutes, then transfer to racks to cool completely before filling. Continue rolling, cutting and baking until all the dough is used.
  8. To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet. Spread each one with about 1/2 teaspoon of jam, then top with a second cookie. When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon. Sprinkle the chocolate lightly with walnuts.
  9. Let the cookies stand 2 – 3 hours, or until the chocolate is firm, then store them in an airtight container.

Walnut Mattar Kachori


  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • A small piece of cinnamon
  • 2 cloves
  • 1/2 teaspoon garam masala
  • A pinch of turmeric powder
  • Some finely chopped green chilies
  • 1 finely chopped small onion
  • Salt as per taste
  • 3-4 teaspoons finely chopped coriander
  • 30g chopped California Walnuts
  • 8-10 spring roll wrappers or maida roti
  • Corn starch and a spoonful of water (for slurry)


  1. Heat oil in the pan and add cumin seeds, cinnamon, cloves, garam masala, turmeric powder, green chilies and chopped onion.
  2. Add salt as per taste, mix it well and then add green peas (fresh/frozen). Do not overcook this mixture.
  3. Add the mixture in a mixer grinder and blend to a coarse mixture. (Remove cinnamon stick and clove before grinding)
  4. Transfer the mixture in the same pan, add chopped coriander and walnuts and mix it well.
  5. Take spring roll wrappers or maida roti and add stuffing in the middle. Apply some slurry on the corners of the wrapper to stick (make slurry with some corn starch and a spoonful of water). Bring together all the corners gently and seal giving it a good potli shape.
  6. Bake the kachoris in a preheat oven at 190⁰C for 20 minutes and serve.

Walnut Sheer Pira


  • 1 cup California walnuts
  • 2 cups water
  • 2 cups sugar
  • 1 1/2 teaspoons cardamom powder
  • 3 cups milk powder
  • Some pumpkin seeds
  • Some dried fruits (orange, kiwi and mango)


  1. Heat the pan, add some chopped California walnuts and dry roast them and then transfer in a bowl.
  2. Add 2 cups of water in the same pan to make syrup.
  3. Add 2 cups of sugar in it and add cardamom powder. Mix it well and cook for at least 15 minutes on medium flame.
  4. Take some syrup in between your fingers, if the sugar string between your finger and thumb doesn’t break after pulling apart, it’s ready.
  5. Then put the heat on a slow flame and add 3 cups of milk powder in it (add step by step and keep stirring vigorously to avoid getting lumps in it).
  6. Add roasted California walnuts and some pumpkin seeds in it (you can turn off the stove/put it on slow flame now)
  7. Add some dried fruits (orange, kiwi and mango to balance the sweetness of other ingredients) and mix it well.
  8. Further transfer the mixture in a tray (greased with oil and place a parchment paper on it).
  9. Add some California walnuts, pumpkin seeds and dried fruits on top.
  10. Rest it for a minimum 3 hours at room temperature to set.
  11. Cut it into pieces and serve.

Potato Roast With Walnut Masala Mix


To Make Walnut Masala Mix

  • 1/4 cup California walnuts
  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon peppercorn
  • Cinnamon
  • 8 Kashmiri chillies

To Make Potato Roast

  • 3 tablespoons oil
  • 4 potatoes
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric powder
  • Ground walnut masala mix
  • A few curry leaves
  • Pound garlic


  1. Dry roast, coriander, cumin, fennel, peppercorn, cinnamon, Kashmiri red chillies, California walnuts on medium flame for 3 minutes.
  2. Once you get the aroma, cool down and grind it into a fine powder. Keep this aside.
  3. Now peel and cut the potatoes into wedges.
  4. To a wide pan, add oil, and put the potatoes into the pan.
  5. Fry the potatoes until they are cooked through.
  6. Once the potatoes are half cooked, add salt and turmeric powder.
  7. When the potato gets a milk crispy layer on it, add the masala mix.
  8. Toss until the potatoes are completely coated in the masala.
  9. Finally add pound garlic clove and curry leaves. Potato Roast is ready to serve.

Walnut Coconut Ladoo


  • 1 cup California walnuts
  • 1 1/2 cups grated coconut
  • 1/4 cup brown sugar
  • 1/2 teaspoon cardamom powder
  • 1/4 cup milk
  • 1 teaspoon ghee


  1. Add walnuts to a mixer jar. Pulse a few times and keep the coarse mixture aside.
  2. To a pan, add ghee and then add freshly grated coconut.
  3. Sauté the grated coconut for about 2-3 minutes.
  4. Add the ground walnut mixture to the pan.
  5. Sauté for a few minutes then add the cardamom powder, brown sugar and mix everything well.
  6. Let the sugar dissolve fully and then pour the milk.
  7. Keep stirring until this mixture becomes a nice sticky mass.
  8. Let it cool down a bit and roll the laddoos. Keep them aside.
  9. Take 1/2 cup of freshly grated coconut and spread it across a plate.
  10. Roll the prepared ladoos in grated coconut and serve.

Paneer Walnut Curry


To Make Masala Paste

  • 1 tablespoon oil
  • 2 teaspoons ghee
  • 1 cinnamon stick
  • 3-4 cloves
  • 1 teaspoon fennel
  • 1 teaspoon cumin seeds
  • 3 onions, chopped
  • 4-5 garlic cloves
  • 1 piece of ginger
  • 4 green chillies
  • 1/2 cup California walnuts
  • Water

To Make Curry

  • 400g paneer
  • Onion wedges
  • Capsicum wedges
  • 30g butter
  • 1/2 tablespoon oil
  • Ground masala paste
  • Tomato puree
  • 1 teaspoon salt
  • 2 teaspoons Kashmiri chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 2 cups water
  • Kasuri Methi
  • Chopped coriander leaves


  1. Add some oil, cumin, cinnamon, cloves, fennel seeds, onion, green chilies, California walnuts, ginger and garlic in a pan. Sauté till the onions turn transparent.
  2. Let these ingredients cool down completely and add them to a mixer jar. Pour some water and grind them into a fine paste.
  3. Grind the raw tomatoes into puree separately and keep it aside.
  4. Add some butter and the paneer cubes and sauté till they are golden brown in colour on all sides in another pan. Keep them aside.
  5. Similarly, add capsicum and onion wedges to the pan with butter. Sauté and keep them aside.

 Making The Curry:

  1. Add some oil and butter to a pan.
  2. Pour in the gravy mixture and tomato puree.
  3. Sauté till the moisture is evaporated and then add salt, chili powder, turmeric powder, cumin powder, coriander powder, garam masala and a little water.
  4. Mix everything and cover the pan.
  5. Cook until the gravy is reduced to a thick mass.
  6. Then add the sautéed paneer, capsicum and onion wedges one after one and mix with the gravy.
  7. Sauté for 5 mins and then add kasuri methi and freshly chopped coriander leaves.
  8. Finally, garnish with some fresh cream and serve.

Creamy Walnut Thyme Mushrooms On Toast



  • 1 teaspoon avocado oil
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup California walnuts
  • 700g cremini mushrooms, thinly sliced
  • 1/2 teaspoon pink Himalayan salt
  • 1/8 teaspoon black pepper
  • 1/2 cup water
  • 1 tablespoon fresh thyme leaves, chopped and divided
  • 1-1/2 teaspoons freshly squeezed lemon juice


  • 1 teaspoon avocado oil
  • 8 slices whole grain sourdough bread (or any other kind)


  1. Heat 1 teaspoon oil in a large skillet over medium heat. Add shallots, minced garlic and 1/4 teaspoon salt. Cook and stir for about 2 minutes.
  2. Stir in the walnuts and half of black pepper; cook and stir 2 minutes or until beginning to brown. Remove from heat.
  3. Remove half of the walnut mixture and put in a blender. Add water, half of thyme and lemon juice to the blender. Blend until you have a creamy mixture. Set aside.
  4. Add the thinly sliced mushrooms, remaining salt and pepper to the remaining shallot, garlic and walnut mixture in the pan. Cook and stir mushrooms for about 5 minutes. Add the fresh thyme leaves; stir and remove from heat.
  5. When you are ready to eat, heat oil in a medium-sized iron skillet over medium heat. Cook bread slices 2 minutes per side until beginning to brown.
  6. Spread 1 tablespoon of blended walnut/shallot/garlic cream over toast, top with 2 tablespoons mushroom mixture over the creamed toast. Enjoy the warmth.