Breakfast/Brunch

Ingredients

• 500g potatoes, diced
• 2 tablespoon vegetable oil
• 1 medium-sized onion, chopped
• 150g cherry tomatoes, halved
• 100g California Walnuts
• 25g parsley, chopped
• 200g spinach
• 2 medium eggs

Preparation:

1. Boil the potatoes for 8-10 minutes until just tender, drain and allow to steam dry.
2. Meanwhile, heat the oil in a large frying pan and fry the potatoes for 5 minutes, add the onion and fry for a further 5 minutes until golden. Stir in the tomatoes, walnuts, and parsley and cook for a further 3-4 minutes.
3. Place the spinach in a large bowl and microwave on high for 2-3 minutes until just wilted, add to the pan, and season with black pepper.
4. Poach the eggs in boiling water for 2-3 minutes and serve on top of the hash.

Ingredients

• 1 red onion
• 200g chopped tomatoes
• 2 handfuls of walnuts
• 3 cloves of garlic
• 1/2 teaspoon cumin
• 1 teaspoon chilli flakes
• 2 teaspoons smoked paprika
• Drizzle of olive oil
• Salt
• Pepper
• 320g Ackee
• Microgreen sprinkle
• 2 slices of bread toasted

Preparation:

1. Drizzle the olive oil in a warm pan.
2. Add in the finely chopped garlic, shallots and walnuts and sauté.
3. Season with cumin, smoked paprika, chilli flakes, salt and pepper.
4. Toss the ingredients in the seasoning.
5. Add in the chopped tomatoes and simmer to thicken.
6. Add the ackee on top evenly.
7. Bake in the oven for 15 minutes on 180°C.
8. Serve with chopped walnuts, sliced avocado, micro greens, and toasted bread.

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.

Ingredients

• 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

Preparation:

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.

Ingredients

• 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

Preparation:

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.

Ingredients

• 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

Preparation:

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.

Ingredients

Maple Walnut Cream:

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

Pancakes:

• 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

Preparation:

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.