Walnut Pear Yam Skillet
Ingredients
- 1 1/2 tablespoons canola oil
- 3 1/2 cups (3/4-inch cubes) peeled yam
- 1/2 cup chopped onion
- 1/4 cup water
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 cup water
- 3/4 cup California walnuts, coarsely chopped and toasted
- 1 large firm but ripe red Anjou pear
- 1 tablespoon balsamic vinegar
Preparation:
- Heat oil in a very large non-stick skillet set over medium heat. Add yam and onion and cook for 15 minutes to lightly brown, stirring occasionally. Add water, basil, and salt; cover and cook over low heat for 10 minutes more or until onion is very soft.
- Remove cover and stir in walnuts and pear; cook for 5 minutes more or until pear is heated through and soft. Stir in vinegar and season with pepper.
- Garnish with fresh basil, if desired.
Walnut-Coated Fillets with Corn Salsa
Ingredients
- Vegetable oil spray
- 1 pound boneless, skinless fish fillets, cut into 4 pieces
- 250g no-salt-added whole-kernel corn
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 2 tablespoons lime juice
- 1/2 teaspoon bottled minced garlic
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon salt (optional)
- 2 tablespoons chopped fresh cilantro or parsley
- 2 tablespoons fat-free, cholesterol-free mayonnaise
- Freshly ground black pepper
- 1/3 cup chopped California walnuts, dry-roasted
Preparation:
- Preheat oven to 230°C. Spray a shallow glass baking dish with vegetable oil.
- Rinse fillets and pat dry. Set aside.
- In a medium bowl, stir together corn, green pepper, red onion, lime juice, garlic, red pepper, and, if desired, salt. Stir in cilantro. Set aside.
- Place fillets in prepared dish, tucking under any thin edges. Lightly brush the top of each fillet with mayonnaise. Season with black pepper. sprinkle with chopped walnuts.
- Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with corn mixture.
Pumpkin Walnut Burgers with Chipotle Yogurt Sauce
Ingredients
For The Burgers:
- 450g chickpeas, drained and rinsed
- 3/4 cup chopped California walnuts
- 1 cup old-fashioned oats
- 1/2 – 3/4 cup pumpkin purée
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo, seeded and chopped (1 tablespoon)
- 1 teaspoon dried sage
- 1 teaspoon sea salt
For The Chipotle Sauce:
- 3/4 cup plain yogurt
- 2 teaspoons liquid from chipotle peppers in adobo (avoid the seeds as they’re spicy)
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
Preparation:
- Preheat oven to 180°C. Spread drained chickpeas, walnuts, and oats on a parchment-lined baking sheet. Bake for 13 minutes. Set aside to cool for a few minutes.
- To a food processor, add toasted chickpeas, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
- Add 1/2 cup of pumpkin, diced onion, minced garlic, chipotles (get most of the seeds out or they’ll be spicy), sage, and salt. Pulse until combined. The mixture should resemble cookie dough and should easily form burgers when you pack it together with your hands. If it seems too dry or crumbly, add pumpkin until the texture is right.
- Warm a drizzle of olive oil in skillet over medium heat. Form mixture into 4 burgers, making sure they’re not too thick. Once hot, cook burgers for about 4-5 minutes per side, turning down the heat if they’re cooking too quickly.
- For the chipotle sauce, stir together ingredients together in a small bowl. Enjoy these burgers with sauce, pickles, and lettuce.
Vegetarian BBQ Meatloaf Minis
Ingredients
- 2 tablespoons ground flaxseed
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped yellow onions
- 250g cremini (baby bella) mushrooms, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup California walnut halves
- 2 cups cooked brown lentils (measured after cooking)
- 1/2 cup plain breadcrumbs (classic or panko)
BBQ Glaze
- 1/2 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/4 teaspoon Tabasco sauce (or hot sauce of choice)
- 1/4 teaspoon smoked paprika
Preparation:
- Combine ground flaxseed with 5 tablespoons water in a small bowl. Let sit until the mixture becomes gelatinous.
- Preheat oven to 180°C and thoroughly grease 10 cups of a 12-cup muffin tin.
- Heat oil in a large skillet over medium-high heat. Once hot, add onions and mushrooms; cook until softened, stirring occasionally, about 8 to 10 minutes. Add tomato paste, Italian seasoning, smoked paprika, and garlic powder; stir well to combine. Cook 2 more minutes, allowing the tomato paste to deepen in color. Add Worcestershire sauce, brown sugar, salt, and pepper; stir well to combine. Turn mixture out into a large bowl.
- Add walnuts to the bowl of a food processor and blend until they resemble a very coarse sand.
- Add lentils and pulse about 6 times, just to break down but not purée them. (It’s important to maintain some texture to ensure the meatloaf isn’t mushy. Ideally, you’ll still have some whole lentils at the end.) Empty lentil mixture into bowl with mushroom mixture.
- Add breadcrumbs and flax eggs, and use a rubber spatula (or your hands) to thoroughly mix together. (The mixture will be thick, however this ensures the mini loaves stay together when baked.)
- Divide the meatloaf mixture among the 10 greased muffin cups, gently pressing to fill. Bake for 25 minutes.
- Meanwhile, prepare BBQ glaze by combining all ingredients in a medium bow; whisk well to combine. Remove meatloaves from the oven and spoon the BBQ glaze evenly over each one. Place pan back in the oven and bake for 10 more minutes. Let sit for 10 minutes before using an offset spatula (or butter knife) to remove meatloaves from the pan.
Walnut “Chorizo” Tacos with Pickled Vegetables
Ingredients
Pickled Vegetables
- 1/2 cup fresh lime juice
- 1 1/2 teaspoons sugar
- 3/4 teaspoon sea salt
- 8 radishes, thinly sliced
- 2 medium jalapeno peppers, thinly sliced
- 1 large clove garlic, thinly sliced
California Walnut Chorizo Crumble
- 1 1/2 cups black beans, rinsed and drained
- 2 cups California walnuts
- 3 tablespoons olive or vegetable oil, divided
- 1 tablespoon white vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon ancho chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt
- 1 teaspoon chipotle, ground
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Tacos
- 16 whole wheat tortillas
- Olive oil or olive oil cooking spray
- Thinly sliced romaine lettuce
- Fresh cilantro leaves
- Lime wedges
Preparation:
- Stir together lime juice, sugar and sea salt in a small bowl. Stir in radish, jalapeno and garlic slices and let stand for 30 minutes to pickle.
- Meanwhile, to prepare “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
- Add 2 tablespoons oil and remaining crumble ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
- Heat 1 tablespoon oil in a very large non-stick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. (May be prepared several days ahead and stored tightly covered in the refrigerator.)
- Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly on a griddle or skillet over medium-high heat to brown on both sides, keeping warm in foil until all tortillas are cooked.
- Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts of “chorizo” and pickled vegetables. Garnish with lettuce and cilantro and serve with lime wedges.
Walnut & Mushroom Teriyaki Burgers
Ingredients
- 1 cup rolled oats
- 340g mushrooms, roughly chopped
- 1 cup California walnuts
- 1/3 cup sliced green onions
- 2 tablespoons soy sauce
- 3/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 eggs
- 2 tablespoons vegetable oil
- 1/4 cup teriyaki sauce, plus additional for serving if desired
- Buns, leafy lettuce, sliced red onion, sliced avocado and grilled pineapple slices (optional)
Preparation:
- Place oats in a food processor and process until oats resemble a coarse meal. Remove and set aside.
- Place mushrooms in food processor and finely chop; add to bowl with oats. Add walnuts and green onions to food processor and chop fairly finely. Add to bowl with soy sauce, seasonings and eggs. Cover and refrigerate for 30 minutes.
- Using wet hands shape into 6 patties.
- Heat oil in a very large nonstick skillet over medium-high heat. Add patties and cook for 3 to 5 minutes on each side, brushing with teriyaki sauce during the last 2 minutes of cooking.
- Serve on buns with any desired toppings.
California Walnut Meatless Meatballs
Ingredients
- 1 tablespoon olive oil
- 1/4 cup minced onion
- 1 teaspoon minced garlic
- 1 tablespoon tomato paste
- 1/2 cup California walnuts, chopped
- 1/4 cup cooked brown rice
- 1/4 cup chopped roasted red peppers
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons chopped Italian parsley
- 1 egg, beaten
- Walnut pesto or Muhammara sauce
Preparation:
- Preheat oven to 180°C and line a baking sheet with parchment paper.
- Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
- Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
- Form into 8 equal balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. Serve with California walnut pesto or muhammara sauce.
Walnuts & Berry Stuffed Dahi Vadas
Ingredients
For Filling
- 1/2 cup California walnuts, toasted
- 2 tablespoons chopped coriander
- 1 green chilli
- 2 tablespoons cranberries or raisins
- 1/4 teaspoon salt
- 1/4 teaspoon jeera powder
Dahi Vada Batter
- 1 cup white urad dal (washed & soaked for at least 5 hours)
- 1 green chilli
- A small piece of ginger
- Salt
- Some oil to cook
*To serve*
Thick Curd – You can add some black salt & if you like it sweet, a little sugar
Preparation:
- Post soaking, drain all the water from the dal.
- Blend the soaked dal, green chilli and ginger it in a mixer grinder for a super smooth batter.
- Now whisk this batter for 5 to 7 minutes at least. It should become light and airy.
- Pulse the ingredients of the filling to get a coarse mixture.
- Make the dahi vada in the paniyaram pan with little oil.
- Put some of the walnut stuffing in the centre & put some batter to cover it.
- You can use chutneys of your choice – imli, green chutney & beetroot chutney.
- Top it with lots of the walnut mixture.
Chocolate Walnut Meringues
Ingredients
- 3 egg whites
- A pinch of salt
- 3/4 cup sugar
- 1/2 cup good quality Dutch cocoa
- 1/3 cup finely chopped California walnuts
Preparation:
- Preheat oven to 180°C .
- Place egg whites and salt in large mixing bowl. Beat with an electric beater or by hand with a wire whisk until they form soft peaks.
- Gradually add the sugar so the peaks stiffen.
- Sift cocoa over peaks and fold in with walnuts.
- Spoon mounds about 1” in diameter and about 1” apart onto a parchment-lined baking sheet.
- Bake 20 minutes or until dry to the touch. Let cool completely before removing from baking sheet.
Chocolate Banana Homemade Ice Cream Bites with Walnuts
Ingredients
Ice Cream Balls:
- 1 cup California walnuts
- 3 bananas, large frozen
- 2 tablespoons maple syrup (optional)
- 1/4 teaspoon salt
Chocolate Coating:
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Preparation:
- Roughly chop your walnuts, reserve 1/4 cup chopped walnuts, and pour the rest into a bowl and set aside.
- Blend frozen bananas until creamy, you can also add maple syrup if you want it sweeter.
- Pour the walnuts into the ice cream and stir until combined.
- Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper. Place in the freezer for 1 hour to ensure they keep their form.
- Melt chocolate and coconut oil in microwave or on stove. Careful not to burn the chocolate! Add the 1/4 cup walnuts to the chocolate and combine.
- Take ice cream bites out of the freezer. Re-shape them if needed. Dip them in the chocolate mixture. Sprinkle with sea salt. Place on a lined baking sheet and back into the freezer until you’re ready to eat!
