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:

  1. Combine ground flaxseed with 5 tablespoons water in a small bowl. Let sit until the mixture becomes gelatinous.
  2. Preheat oven to 180°C and thoroughly grease 10 cups of a 12-cup muffin tin.
  3. 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.
  4. Add walnuts to the bowl of a food processor and blend until they resemble a very coarse sand.
  5. 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.
  6. 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.)
  7. Divide the meatloaf mixture among the 10 greased muffin cups, gently pressing to fill. Bake for 25 minutes.
  8. 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.


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:

  1. Preheat oven to 180°C and line a baking sheet with parchment paper.
  2. 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.
  3. Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
  4. 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.


Walnut & Sweet Potato Miso Mash

Ingredients

  • 500 g sweet potatoes, peeled and cut into small chunks
  • 2½ teaspoons white miso paste
  • 1 tablespoon olive oil
  • 75 g California walnuts
  • 2 tablespoons double cream
  • 1 tablespoon chilli infused oil
  • 1 teaspoon honey

Preparation:

  1. Preheat the oven to 200°C.
  2. Place the sweet potato on a baking tray. Mix together 2 teaspoons miso paste with the olive oil and seasoning and toss into the sweet potato until evenly coated. Roast for 15 minutes then sprinkle over half the walnuts and roast for a further 10 minutes until tender.
  3. Place in a food processor with the cream and blend until smooth.
  4. Mix together the remaining chopped walnuts and miso paste and blend in the chilli oil and honey, drizzle over the miso mash to serve.

Cooks tip:
Try baking whole sweet potatoes, scoop out some of the flesh and mix with the miso walnut and chilli oil then place back into the shell.


Creamy California Walnut & Tomato Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 1 teaspoon chopped garlic
  • 2 cups vegetable stock
  • 1/2 teaspoon kosher or sea salt, or to taste
  • 1/2 teaspoon sugar
  • 1 can crushed tomatoes
  • Pepper to taste
  • 2/3 cup California walnut cream
  • 3 tablespoons chiffonade fresh basil
  • California walnut Parmesan

Preparation:

  1.  Heat oil In a large sauce pot over medium heat. Add onions and garlic and sauté for 5 minutes.
  2. Add, vegetable stock, salt, sugar and tomatoes; cover and cook over low heat for 40 minutes. Season with pepper.
  3. Add basil and purée with stick blender until very smooth.
  4. Stir in walnut cream and garnish with additional basil and shaved walnut Parmesan.


Walnut, Aubergine & Mushroom Keema Curry

Ingredients

  • 150g California walnuts, chopped
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 red chilli, finely diced
  • 1 tablespoon medium curry powder
  • 1 teaspoon ground turmeric
  • 1 aubergine, cut into 1cm dice
  • 200g mushrooms, sliced
  • 400g can chopped tomatoes
  • 100g baby spinach
  • 225g basmati rice, cooked

Preparation:

  1. Soak the walnuts in lukewarm water for 20 minutes, drain well.
  2. Meanwhile, heat the oil in a large frying pan and fry the onion and chilli for 4-5 minutes, add the spices and then the aubergine and mushrooms, cook for a further 4-5 minutes.
  3. Stir in the tomatoes, 100ml water and the walnuts, bring to the boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season.
  4. Serve with the cooked basmati rice.


Roasted Carrots With Yoghurt Sauce, Arugula And Walnuts

Ingredients

  • 6 whole carrots
  • 1 unsweetened Greek yogurt
  • Extra virgin olive oil
  • 30g of California walnuts, toasted
  • Sesame seeds
  • Arugula
  • A pinch of salt
  • A pinch of pepper
  • Optional: thyme, rosemary or paprika powder

Preparation:

  1. Cut the stems off the carrots. Cut first in half and then into quarters.
  2. Preheat the oven to 200°C. Season the carrots with salt and pepper and place them in a dish to coat them with olive oil. You can also add thyme, rosemary or paprika if you wish.
  3. Put the carrots in the oven until they are well done.
  4. Take the yogurt, put it in a bowl and add pepper, olive oil and salt. Mix together.
  5. Add walnut pieces and the yogurt sauce to the carrots. Finally, add a touch of olive oil, toasted sesame and arugula.


Leeks, Walnuts And Lemon Soup

Ingredients

  • 2 leeks
  • 30g extra virgin olive oil
  •  1 lemon
  • A pinch of salt
  • A pinch of pepper
  • 1 handful of walnuts
  • 1 litre of broth or water

Preparation:

  1. Cut the leeks in quarters.
  2. Sauté them in a pot with olive oil.
  3. Add the walnuts and cover them with water or broth. Boil for 15 minutes.
  4. Mash and serve with some chopped walnuts and grated lemon.


Walnut Mutton Marag

Ingredients

  • 300g mutton
  • 5 teaspoons ghee
  • Whole spices (black pepper, bay leaf, whole black cardamom, green cardamom, star anise and cinnamon stick)
  • 2 medium onions, sliced
  • 2 teaspoons walnut paste
  • 4 teaspoons curd
  • 1 cup milk
  • Cream to finish
  • 1 teaspoon coriander powder
  • Mint and coriander leaves
  • 1 teaspoon  chilli powder
  • 1/2 teaspoon garam masala

Preparation:

  1. In a pan, heat 5 teaspoons of ghee, add whole spices to it and stir until the ghee turns aromatic.
  2. Now, add sliced onions, green chilli, salt, ginger-garlic paste and sauté until the onions turn golden brown.
  3. Add mutton and continuously stir till the mutton changes colour, then add chopped coriander powder, chilli powder, garam masala, mint and coriander leaves and mix.
  4. Now add curd, walnut paste, milk and water, stir until it is all combined.
  5. Cover the pan with the lid and bring the mutton to a boil until it’s cooked thoroughly. Garnish with cream and fresh coriander leaves.


Dry Curry Rice With Vegetables, Soybeans, And Walnuts

Ingredients

  • 50g California walnuts
  • 120g soybean (in spring water)
  • 1 tomato
  • 1/2 onion
  • 1/3 carrot
  • 2 shiitake mushroom
  • 1/3 eggplant
  • 80g pumpkin
  • 1/8 bell pepper
  • 3 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 cup kelp broth
  • 1 tablespoon mirin
  • 2 tablespoons soy sauce
  • Salt & pepper to taste
  • Rice as needed
  • Italian parsley as needed

Preparation:

  1. Bake the walnuts in a toaster oven for a few minutes and then chop them.
  2. Rinse off soybeans and drain in a colander.
  3. Cook tomato over direct heat and peel. Remove seed and cut coarsely.
  4. Chop onions, carrots, Shiitake mushrooms, and cut eggplant, pumpkin, and bell pepper into dice.
  5. Sauté eggplant and pumpkin in a frying pan with 2 tablespoons of olive oil.
  6. Sauté pumpkin until lightly browned and eggplant until soft. Add the bell pepper and a pinch of salt to sauté. Put the veggies on a plate.
  7. Put the rest of the olive oil in the frying pan and sauté onion and carrot for 3 minutes over medium flame.
  8. Add shiitake mushroom after the onion and carrot are cooked.
  9. Mash the tomato lightly with a spatula. After the tomato is cooked, add 1 tablespoon of mirin and 2 tablespoons of soya sauce and simmer.
  10. When the veggies are cooked, add the toasted walnuts and sauté.
  11. Add carrot and sauté. Season with salt and black pepper to finish.
  12. Put curry powder on hot rice and decorate with Italian parsley.


Walnut And Mushroom Ragu

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 cups coarsely chopped cremini mushrooms
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 cups crushed tomatoes
  • 1 cup chopped California walnuts
  • 1 can (400g) diced tomatoes
  • Sea salt and pepper to taste
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon crushed red pepper
  • 1 pound pasta
  • Snipped fresh basil (optional garnish)

Preparation:

  1. Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add garlic and onion and sauté for 5 minutes to soften. Stir in mushrooms and sauté over medium-low heat for 6 to 8 minutes more or until mushrooms are very soft, stirring occasionally.
  2. Stir in oregano, basil, tomato paste and vinegar.
  3. Add crushed tomatoes, walnuts and diced tomatoes and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
  4. Cook pasta according to package directions while sauce is simmering, then drain well.
  5. Heat remaining oil in a small skillet. Add breadcrumbs and red pepper and cook over low heat for 1 to 2 minutes or until golden brown, stirring frequently.
  6. Place pasta into pasta bowls and top with equal amounts of sauce. (Or toss pasta with sauce before placing in bowls.) Sprinkle each with 1 tablespoon browned breadcrumbs.
  7. Top with fresh basil, if desired.
  8. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.