Walnut “Chorizo” Tacos with Pickled Vegetables

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


  • 16 whole wheat tortillas
  • Olive oil or olive oil cooking spray
  • Thinly sliced romaine lettuce
  • Fresh cilantro leaves
  • Lime wedges


  1. 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.
  2. Meanwhile, to prepare “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.

Plant-forward Walnut & Black Bean Burritos


  • 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


Hot sauce


  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

California Walnut And Carrot Falafel


  • 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


  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!

Sweet Potato Walnut Falafel Bowls



  • 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


  • 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)


  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.

Smoky Walnut Beans on Toast


  • ½ tablespoon olive oil
  • 4 spring onions, chopped
  • 1½ smoked paprika
  • 400g can mixed beans, drained and rinsed
  • 400g can chopped tomatoes
  • 1 teaspoon caster sugar
  • 1 tablespoon worcestershire sauce
  • 100g California walnuts, chopped, plus extra to serve
  • 2 tablespoons chopped parsley
  • 4 slices sourdough, toasted


  1. Heat the oil in a large saucepan and fry the spring onions for 1 minute, then add the paprika. Add the beans, tomatoes, sugar, Worcestershire sauce, walnuts and 100ml water. Cover and bring to the boil, cook for 5 minutes, stirring occasionally. Remove the lid and cook for a further 3 minutes. Season to taste.
  2. Stir in half the parsley and spoon over the toasted sourdough bread, serve sprinkled with remaining parsley and extra walnuts.

Cooks tip:
Try using hot smoked paprika for an extra kick or add fried diced pancetta or chorizo for extra flavour.

Breakfast Mushroom, Walnut & Tomato Hash with Eggs


  • 100g California walnuts, roughly chopped
  • 1 tablespoon olive oil
  • 300g mushrooms, roughly chopped
  • 4 spring onions, chopped
  • 4 tomatoes, roughly chopped
  • 1 tablespoon tomato purée
  • 100g baby spinach
  • 4 medium eggs
  • 1 tablespoon chopped parsley


  1. Soak the walnuts in lukewarm water for 15 minutes, drain well.
  2. Meanwhile, heat the oil and fry the mushrooms and spring onions for 3-4 minutes. Add the tomatoes, walnuts and tomato purée, season and cook for 3-4 minutes.
  3. Stir in the spinach until just wilted and make 4 hollows in the mixture. Crack an egg into each hollow, cover and cook for a further 2-3 minutes until the eggs are just set.
  4. Serve sprinkled with parsley and black pepper.

Creamy Egg Cups


  • 1 cup egg whites
  • 3/4 cup low fat cottage cheese
  • 3/4 cup shredded Cheddar cheese (preferably sharp)
  • 1 tablespoon flour
  • 1/4 tsp garlic salt
  • 1/3 cup California walnuts, chopped
  • 1/4 cup minced red bell pepper
  • 1/4 cup thinly sliced or chopped green onions
  • 1/4 cup real bacon bits
  • Freshly ground pepper to taste


  1. Preheat oven to 180°C and place a shallow rectangular baking dish 3/4 full with hot water in preheating oven. Coat 6 small canning jars liberally with non-stick cooking spray.
  2. Purée egg whites, cottage cheese, Cheddar, flour and garlic salt in a small blender. Stir in walnuts, bell pepper, green onion and bacon bits, then spoon equal amounts into prepared jars.
  3. Place jars in water and cook for 30 minutes or until eggs are set in the center. Serve immediately or let cool and remove from jars. Eggs may be prepared several days ahead and stored in a covered container in the refrigerator.

Fluffy Banana Walnut Pancakes


Maple Walnut Cream:

  • 1/2 cup California walnut halves
  • 1/4 cup water
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon cinnamon


  • 1 medium-size very ripe banana
  • 3/4 cup milk
  • 2 tablespoons melted butter, plus additional tablespoon for skillet
  • 1/3 cup liquid egg whites
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup chopped California walnuts


  1. To prepare maple walnut cream, place all ingredients in a small food processor and process until light and fluffy.
  2. Mash banana with a fork in a large bowl and stir in milk and melted butter. Stir together dry ingredients in a medium bowl and stir into banana mixture, being careful to not over mix. (A few small lumps are ok.)
  3. Beat egg whites until stiff peaks form in a medium bowl. Working in 3 batches, lightly fold into batter, folding just until egg whites are incorporated.
  4. Coat a very large skillet with 1/2 tablespoon melted butter or non-stick cooking spray and set over medium-low heat, and scoop about 1/4 cup batter into skillet for each pancake.
  5. Cook until very bubbly on the surface, then turn and cook for 30 seconds more.
  6. Serve immediately with maple walnut cream.

Three-Grain Bread With Walnuts


  • For 2 loaves of bread (each 800g)

For The Soaker:

  • 60g raisins
  • 60ml water

For The Poolish:

  • 300g wheat flour
  • 3g yeast
  • 300ml water

For The Sourdough:

  • 50g rye flour
  • 5g active starter
  • 50ml water

For The Main Dough:

  • 100g roasted wheat flour
  • 500g wheat flour
  • 50g oatmeal
  • 50g breadcrumbs
  • 6g yeast
  • 22g salt
  • 150g roasted California walnuts
  • 400ml water

For The Soaker

  1. Put the raisins in the bowl, soak them in warm water overnight in the covered bowl. Finely blend raisins together with soaking water the following day.

For The Poolish

  1. Put raisin purée, flour and yeast and 300 ml of water together in a bowl, stir thoroughly, then put the bowl in the fridge overnight.

For The Sourdough

  1. Put flour, active starter in a bowl and mix well with 50ml of warm water. Cover sourdough and set aside at a warm place for at least 16-24 hours.

For The Main Dough

  1. Roast the California walnuts in a pan without fat at medium heat until they start to disseminate their scent. Afterwards roast 100g wheat flour in a pan without fat at medium heat until the flour attains a light brown color, then let it cool off.
  2. On the following day, put polish, roasted and unroasted flour, breadcrumbs and yeast in a mixing bowl of the food processor with 400 ml of water and mix with a dough hook, first at a slow speed for around 5 minutes, then knead it for approximately 3 minutes at a faster speed. Add salt and knead again first at slow speed for 1 minute, then fast for 3-4 minutes until you have a dough which passes the “windowpane test”. The ideal dough temperature would be 24°C. Then mix in the roasted California walnuts.
  3. Let the prepared dough rest in a covered, slightly oiled bowl for at least 3 hours. After 1 hour, stretch and fold the dough.

After Letting The Dough Rest

  1. Cut the dough in half, carefully fold each piece together and shape it into a slightly elongated form. Cover the dough, let it rest for approximately 20 minutes, afterwards process each dough piece to an elongated bread, lay on a floured kitchen cloth and fold the dough. Let the bread loafs rest at room temperature for at least 30 minutes, then put them in the fridge for 1 hour.
  2. Preheat the oven along with the baking stone to 260°C. Place dough pieces on a floured wooden slider and cut in lengthwise slightly off-center. Shove the breads directly onto the baking stone in the preheated oven with steam and bake for 35-40 minutes. Depending on the kind of oven, reduce the temperature after approximately 10 minutes to 220°C.
  3. Pull the finished breads out of the oven and allow them to cool on a cooling rack.

Turkish Croissant With Walnut


  • 2 eggs (one of the yolks for later)
  • 1 cup of California walnuts
  • 1/2 glass of cream
  • 100g butter
  • 1 tablespoon of baking powder
  • 1 teaspoon of dry yeast
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 4-5 glasses of flour

For Filling

  • 1 glass of California walnuts
  • 200g cheese
  • Parsley
  • Salt and pepper

For The Top

  • 1 tablespoon of sesame
  • 1/2 glass of California walnuts


  1. Take one of the eggs plus only the white of the other in a bowl and whisk them. Add the butter and cream into the egg and stir them together. Then stir baking powder, dry yeast, salt and sugar into the mixture and start kneading it by adding flour gradually. Lastly, add a few grinded walnuts to the dough.
  2. For the filling ingredient, take the cheese in a bowl and mix grinded walnuts, chopped parsley, salt, and pepper into the cheese. Cut the dough into walnut-sized pieces, add cheese mixture and roll each piece into a ball. Brush the top of them with the yolk you set apart before and garnish with walnut. Bake them in a 190°C oven for 35 – 40 minutes.