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Ingredients

• 4 large burrito size wraps
• 1 cup California walnuts, chopped
• 1 can of black beans, rinsed and drained
• 1 small yellow onion, diced
• 1 clove of garlic
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon smoked paprika
• 1 teaspoon hot sauce
• 1 tablespoon tomato paste
• 2 cups shredded greens, like lettuce, spinach or kale
• 1 avocado
• 2 tablespoons lemon juice
• Pepper

Serve with:

Sour cream, regular or vegan

Salsa

Hot sauce

Preparation:

1. Heat a large pan with olive oil and sauté the onion on medium/low heat until translucent, for about 10 minutes
2. Add in the garlic, black beans and walnuts and stir well, gently mashing the black beans.
3. Season with the chilli powder, cumin, salt, smoked paprika, tomato paste and hot sauce and cook on a medium/low flame for about 10 more minutes.
4. Mash the avocado in a bowl and season with salt, pepper and freshly squeezed lemon juice. Spread the mashed avocado onto the center of your wrap, top with about ⅓ cup of the walnut/bean mixture, then top with shredded greens. Fold the bottom of the wrap over the mixture, fold in both sides, and roll.
5. If serving right away, heat the burrito on a greased skillet for 1-2 minutes per side to get it crispy.
6. If you plan to prep these ahead of time and freeze them, use greens like spinach or kale, and sautéing them with the bean mixture, since the lettuce won’t reheat as well. To reheat, bake in the oven for 20-25 minutes on 180°C from frozen, or let thaw overnight

Ingredients

• 300 g of chickpeas (soak at least 15 hours)
• 100 g of chopped California walnuts
• 1 onion
• 4 medium carrots
• 2 teaspoons chopped parsley
• 2 teaspoons chopped cilantro (optional)
• A pinch of cumin
• A pinch of salt
• Pepper to taste

Preparation:

1. Soak the chickpeas for 15 to 20 hours, then drain the water and dry for a while on an absorbent paper.
2. Chop the chickpeas until they have a gritty texture.
3. Chop onion, parsley, carrots and cilantro into small pieces and add to the chickpeas. Then add cumin, salt and pepper to taste.
4. Add the chopped walnuts, mix well and form balls. If it’s too moist, you can add a little oatmeal, chickpeas or whole wheat.
5. In the oven tray lined with vegetable parchment paper, bake the balls at 180°C for 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes. Serve Hot!

Ingredients

Falafel:

• 1 raw sweet potato, peeled and cut into chunks
• 1 cup cooked quinoa
• 1/2 cup California walnut halves
• 1 teaspoon sea salt
• 1/2 teaspoon each: ground cumin, onion powder and garlic powder
• 1/2 cup flour
• 1 egg
• Vegetable oil for frying

Tahini Dressing:

• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon pure maple syrup
• 1/4 teaspoon each: ground cumin and garlic powder
• Salt to taste

Bowls:

• 4 cups loosely packed curly kale, very coarsely chopped
• 2 cups cooked quinoa
• 1 cup julienned carrots
• 1 avocado, sliced
• Toasted chopped California walnuts and minced red onion (optional garnish)

Preparation:

1. Place sweet potato in a food processor and pulse until finely minced. Add quinoa, walnuts and seasonings and pulse until all pieces are uniform in size. Add flour and egg and pulse again until well mixed, scraping down the sides as needed.
2. Shape mixture into 16 equal balls. (Using wet hands will keep mixture from sticking.)
3. Heat oil in a deep skillet or pot until very hot. Cooking in batches, fry falafel balls for a few minutes on each side or until golden brown and cooked through. Let drain on a paper towel lined tray.
4. Whisk together all dressing ingredients in a small bowl.
5. Place equal amounts of kale, quinoa, carrots and avocado into 4 large salad bowls. Place 4 falafel in each and drizzle with dressing. Garnish with walnuts and onion if desired.