Meatless California Walnuts and Mushroom Sloppy Joes

Ingredients:

  • 3/4 cup California walnuts
  • 1-pound Portobello mushrooms, gills and stems removed
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1-1/2 cups ketchup
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce (or vegan Worcestershire)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 8 potato buns, toasted

Preparation:

  1. Pulse the California walnuts and mushrooms in a food processor in batches until it breaks down and resembles a ground beef texture.
  2. Heat oil in a large skillet over medium high heat. Add the onions, bell pepper and minced garlic, and cook for 5 minutes or until the veggies soften.
  3. Add the California walnuts/mushroom mixture to the skillet; stir so everything is well combined and let cook for 5 minutes.
  4. In a small bowl, combine ketchup, brown sugar, dry mustard, cayenne pepper, tomato paste, Worcestershire sauce, and apple cider vinegar, then add to the skillet. Stir everything together and let simmer for 5 minutes. Adjust with salt to taste.
  5. Serve the prepared sloppy joe mix on top of toasted buns. Serve immediately while still warm.

by admin

Walnut Doodh

Ingredients:

  • 1 cup California walnuts
  • 4 cardamom pods
  • 1/2 cup sugar
  • 1 teaspoon turmeric
  • 1 teaspoon saffron (optional)

Preparation:

  1. Roast the walnuts in a pan till they turn crispy.
  2. Let the walnuts cool completely.
  3. Add the cooled walnuts into a mixer jar and grind it in a coarse powder. Grind at smaller intervals, giving it a mix in between to avoid oil release.
  4. Add cardamom and sugar to this and grind it into a fine powder.
  5. Spread this powder in a tray and let it cool completely.
  6. Store it in an airtight jar.

*Mix this powder to hot milk or blend it in a mixer along with cold milk to enjoy it cold.

by admin

Walnut Banana Bread

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3/4 cup chopped California walnuts
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/3 cup packed light brown sugar
  • 11/2 teaspoons vanilla extract
  • 3 eggs
  • 2 tablespoons granulated sugar for topping

Preparation:

  1. Preheat the oven to 180°C, and grease a 9 x 5-inch loaf pan and coat with flour.
  2. Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
  3. Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
  4. Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
  5. Spread batter in prepared pan and sprinkle sugar evenly over the top.
  6. Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.

by admin

California Walnut Praline Bread Pudding

Ingredients

Walnut Pralines:

  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 113g California walnuts, roughly chopped and lightly toasted

Bread Pudding:

  • 500g French bread, cut into 3/4-inch cubes
  • 3 cups milk
  • 2 cups heavy whipping cream
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups sugar
  • 2 teaspoons vanilla extract

Nocello Sauce:

  • 1/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup Nocello (walnut liqueur)
  • 1 teaspoon vanilla extract

Preparation:

  1. To prepare pralines, stir together sugar, brown sugar, evaporated milk and vanilla in a large heavy bottomed pot. Cook over medium-high heat until mixture reaches 120°C, stirring occasionally. Remove from heat and stir in butter. When butter is melted, stir in walnuts.
  2. Let cool until slightly thickened, then scoop onto a parchment-lined baking sheet using a 24-inch scoop. Let cool completely until firm, then coarsely chop.
  3. To prepare Bread Pudding, preheat oven to 180°C. Place bread cubes on a large baking sheet and bake for 5 to 7 minutes until lightly toasted but not brown. Transfer to a large bowl.
  4. Bring the cream, milk, butter, cinnamon and salt to a simmer in a large pot. Cook over medium heat until mixture reaches 100°C.
  5. Whisk together eggs, sugar and vanilla in a large bowl until sugar is mostly dissolved. Whisking constantly, slowly add hot milk mixture a ladle at a time. Continue to use all the milk mixture. Pour over bread cubes and let stand for 1 hour.
  6. Lightly grease a half hotel pan and pour in bread mixture. Sprinkle with half the pralines and lightly tuck under the surface. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more or until puffed and golden brown.
  7. While pudding is baking, prepare Nocello Sauce. Melt butter in a small pot; add brown sugar, cream and vanilla. Cook for about 2 minutes to dissolve sugar, stirring frequently. Remove from heat and slowly stir in Nocello. Return to burner and let simmer over low heat for several minutes. Let cool completely, stirring occasionally.
  8. Serve squares of bread pudding in small bowls with about 1 1/2 to 2 tablespoons of sauce. Sprinkle with remaining pralines.

by admin

Walnut Carrot Baguette

Ingredients

  • 3 carrots, medium size
  • 200g wheat flour
  • 250g whole wheat flour
  • 1 tsp salt
  • 1 package of dried yeast
  • 250g buttermilk
  • 80g California walnut kernels

Preparation:

  1. Preheat the oven to 175°C. Then peel the carrots, slice them and grate them finely with the walnuts in a blender.
  2. Put the remaining ingredients in a large bowl add the grated carrot walnut mixture and knead well for about 3 to 4 minutes.
  3. Let the whole dough rise for at least an hour.
  4. Form two baguettes from the dough and let it sit on a baking tray lined with baking paper for another 30 minutes.
  5. Finally bake for about 40 minutes.

by admin

California Walnut Apple Danish Bread

Ingredients

  • 200g all-purpose flour
  • 800g bread flour
  • 5g malt extract
  • 50g butter
  • 45g fresh yeast
  • 100g granulated sugar
  • 20g salt
  • 300ml milk
  • 2 Eggs
  • 200ml water
  • 500g softened butter

California Walnut Paste:

  • 280g softened butter
  • 240g granulated sugar
  • Egg
  • 250g California walnut powder
  • 32g cake flour
  • 24g brandy

Preserved Apple：

  • 400g apple
  • 1 teaspoon ground cinnamon
  • 150g toasted California walnuts

Preparation:

  1. Beat all the ingredients (except butter) together until the dough expands, ferment the dough for 1 hour at 28℃, flatten and then freeze for 12 hours
  2. Wrap the butter pieces into the dough (four folds, twice), and press into a 10*10 square shape
  3. For California Walnut Paste: Mix butter and sugar, add eggs in batches, add California walnut powder and cake flour, and finally add brandy and mix well.
  4. For Preserved Apple: Mix diced apple and cinnamon, and then fold in toasted California Walnuts (the flavor will be better if preserved for a whole night)
  5. Make a hole in the middle of the dough, squeeze 10g California Walnut Paste, and then roast for 12-14 minutes at 240℃/200℃.
  6. Take out and let cool, put 15g preserved apple and some whole walnut kernels on the surface, spread moisture proof sugar and decorate with rosemary.

by admin

Walnut, Brie & Cranberry Croissant

Ingredients

  • 350g can croissant dough
  • 50g cranberry sauce
  • 100g California walnuts, chopped
  • 100g brie, sliced
  • 1 medium egg, beaten

Preparation:

  1. Preheat the oven to 200°C. Line a large baking tray with baking parchment.
  2. Open the croissant dough can according to the pack instructions and cut along the perforated lines to make 6 triangles.
  3. Spread each triangle with cranberry sauce. Sprinkle 75g walnuts over the dough. Place the Brie at the short edge of the dough and roll to the opposite corner to form a croissant shape, transfer to the baking tray.
  4. Brush with egg and sprinkle over the reserved walnuts. Bake for 15-18 minutes until golden. Serve warm.

by admin

Raspberry, Honey & Walnut Baked Oat

Ingredients

  • 200g porridge oats
  • 2 teaspoon honey
  • 5 medium eggs, beaten
  • 500g natural yogurt
  • 100g California walnuts, chopped
  • 500g raspberries

Preparation:

  1. Preheat the oven to 200°C.
  2. Mix all the ingredients in a large bowl until combined, reserving ¼ of the walnuts.
  3. Spoon into 5 x 150ml dishes. Sprinkle with reserved walnuts, place on a baking tray and bake for 25-30 minutes.

by admin

Berries and Walnuts Cheesecake Smoothie Bowl

Ingredients

For the Cheesecake:

  • 1kg fat-free whipped cream cheese
  • 100g frozen strawberries
  • 100g frozen raspberries
  • 100g frozen cherries (pitted)
  • 10 teaspoons sugar
  • 8-10 California walnuts

For the Cheesecake:

  • California walnuts
  • Chocolate chips
  • Fresh fruits: strawberries, raspberries, cherries

Preparation:

  1. Grind the walnuts.
  2. In the blender, mix cream cheese together with 8 teaspoons of sugar and half of the ground walnuts, and blend.
  3. Then add the frozen strawberries, raspberries, and cherries, blending until smooth.
  4. Pour in the bowls and garnish with walnuts, fresh fruits, and chocolate chips.

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Egg Hash with Basil Walnut Pesto

Ingredients

For the Basil Walnut Pesto

  • 1/4 cup peas
  • 2 cups packed basil leaves
  • 1/3 cup olive oil
  • 2 cloves garlic, peeled
  • ¼ teaspoon of salt
  • ¼ cup walnut halves

For the Egg Potato Hash

  • 2 medium potatoes, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon cumin
  • 1/4 teaspoons cayenne
  • ¼ teaspoon of salt
  • 4 eggs, sunny side up

Preparation:

For the basil walnut pesto:

  1. Combine in a food processor. Pulse until thick and smooth. Set aside to add to potato hash later.
    For egg potato hash –
  2. Scrub potatoes and cut into small, even cubes. Add butter and olive oil to a cast-iron skillet and heat. Add potatoes and cook for 5 minutes.
  3. Turn potatoes with a spatula and allow them to crisp on each side, with a total cooking time of about 15 minutes. Season with cumin, cayenne, and salt.
  4. Top with a sunny-side-up egg each and pesto.
    Note – Remaining pesto can be utilized on pasta or other dishes and will stay fresh in the refrigerator for up to 3 days.

by admin