Roasted Vegetables With Walnuts, Basil And Balsamic Vinaigrette


  • 1/2 red bell pepper, small, cut into 1-inch cubes
  • 1/2 orange bell pepper, small, cut into 1-inch cubes
  • 1/4 red onion, medium, cut into 1-inch cubes, separated
  • 115g portobello mushrooms, baby, halved
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 3/4 cup sugar snap peas
  • 1 zucchini, small, sliced 1/4-inch thick
  • 1 summer squash, yellow, small, sliced 1/4-inch thick
  • 2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons basil, fresh, snipped
  • 1/2 cup California walnuts, coarsely chopped


  1. Preheat oven to 200°C. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
  2. Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
  3. Drizzle with balsamic and toss well. Sprinkle with basil.

Lemony Tuna Walnut Zoodle Salad


  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic salt
  • Freshly ground pepper to taste


  • 3/4 cup California walnuts, toasted
  • 1/3 cup quartered and thinly sliced red onion
  • 2 tablespoons drained capers
  • 2 medium zucchini, spiralized
  • 2 cups lightly packed baby arugula
  • 2  cans oil-packed Yellowfin Tuna


  1. Whisk together all dressing ingredients in a large bowl.
  2. Add walnuts, red onion, capers and zucchini to bowl and toss to coat with dressing. Add arugula and tuna and toss lightly to mix. Serve immediately.

Mushroom & Walnut Orzetto


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 400g butternut squash, cut into 1cm dice
  • 100g California walnuts
  • 200g mushrooms, sliced
  • 250g orzo pasta
  • 600ml vegetable stock
  • 1 tablespoon white wine vinegar
  • 2 tablespoons chopped parsley


  1. Heat the oil in a large frying pan and fry the onion, garlic and squash for 5 minutes. Stir in the walnuts and mushrooms and cook for 3 minutes.
  2.  Add the orzo and stock, cover the pan and simmer for 10 minutes, stirring occasionally until the pasta is tender. Season and stir in the vinegar and parsley to serve.

BBQ Walnut ‘Meat’ Pizza


Pizza Dough

  • 420g strong white bread flour
  • 2 teaspoons fast-action dried yeast
  • 1 teaspoon salt
  • 250ml tepid water
  • 2 tablespoons olive oil, plus extra for greasing and topping


  • 140g pizza sauce (store-bought or see below for our homemade version)
  • 200g vegan cheese, grated
  • 1/2 yellow pepper, sliced
  • 1/2 red pepper, sliced
  • 1/2 red onion, sliced
  • 100g marinated artichokes in oil, quartered (fresh or jarred)
  • 2 pinches of chilli flakes
  • 1 small handful of fresh basil

Walnut Meat

  • 120g California walnuts
  • 2 tablespoons bbq sauce
  • 2 teaspoons soy sauce

Simple Pizza Sauce

  • 1 tablespoon olive oil
  • 1 garlic cloves, peeled and diced
  • 400g tin of chopped tomatoes
  • 1/2 teaspoon dried oregano
  • Salt and pepper


  1. Add the flour, yeast and salt to a large mixing bowl. Stir to combine and make a well in the middle. Pour in the water and olive oil and stir to combine, then empty the dough onto a clean work surface.
  2. Bring the dough together with your hands and knead for 10 minutes until you can stretch the dough without it tearing (note: you shouldn’t have to flour the work surface – this might make the dough too dry).
  3. When you’re ready, lightly oil the mixing bowl you used earlier, add the dough and cover with a slightly damp tea towel. Leave somewhere warm to prove for 45 minutes to an hour or until it has doubled in size.
  4. Preheat the oven to 240°C. Lightly punch the air out of the dough and divide it into two pieces. Place one piece underneath the damp tea towel or freeze it for another time. Then drop the other piece of dough in a cast-iron pan (we use a 26cm pan). Use your hands to gently push the dough to the edges of the pan. Then add half of the pizza sauce, using the back of a ladle or spoon to push the sauce to the edges of the base.
  5. Sprinkle over half of the cheese, followed by half of the yellow pepper, red pepper, red onion and artichokes. Bake for 17 minutes.
  6. Meanwhile, add the walnut meat ingredients to a food processor and blend into a mince-like texture, then leave to one side.
  7. Take the pizza out of the oven, scatter half of the walnut meat mixture on top and place the pizza back in the oven for 2-3 minutes.
  8. When the pizza is ready, sprinkle over a pinch of chilli flakes, add half a dozen or so fresh basil leaves and drizzle over some olive oil. Slice and serve, then start building the remaining pizza if you’re still hungry!

For Simple Pizza Sauce

  1. Add the olive oil to a saucepan on a low-medium heat. As soon as the oil is hot, add the garlic and fry for a minute or two, or until the garlic begins to turn golden. Then add the chopped tomatoes, dried oregano and pinches of salt and pepper.
  2. Simmer for 20 minutes, then remove from the heat. Use straight away or store the sauce in the fridge in an airtight container for up to 5 days.

Wild Wild West California Walnut Veggie Burger


California Walnut Sweet & Smokey BBQ Sauce

  • 1 cup BBQ Sauce
  • 1 tablespoon finely chopped candied California walnuts
  • 1 tablespoon honey
  • 3/4 teaspoon chipotle powder
  • Additional oil for brushing

California Walnut Crusted Onion Strings

  • 1 cup flour, divided
  • 2/3 cup sparkling water
  • 1 teaspoon sea salt, divided
  • 1 cup thinly sliced onions
  • 1/2 cup finely chopped California walnuts


  • Olive oil
  • 1 vegan burger bun
  • 1 California walnut steakhouse burger
  • 1 tablespoon walnut BBQ sauce
  • 2 tablespoons smoked mushrooms
  • 1/4 cup California walnut crusted crispy onions


  1. To prepare BBQ sauce, stir together all ingredients in a small bowl; set aside.
  2. To prepare onion rings, divide flour into two equal parts. Mix half of the flour with enough water so that the batter is the consistency of heavy cream. Stir in sea salt.
  3. Separate sliced onions rings and toss with remaining sea salt and let stand for 5 minutes. Lightly coat rings with the other half of flour.
  4. Dip rings into batter and lightly coat with walnuts. Deep fry at 135°C until crispy.
  5. To assemble burger, brush bun and burger with olive oil and brown on flat top.
  6. Place the burger on the bun bottom and top with BBQ Sauce, smoked mushrooms, crispy onions and the bun top and serve.

Paneer Walnut Curry


To Make Masala Paste

  • 1 tablespoon oil
  • 2 teaspoons ghee
  • 1 cinnamon stick
  • 3-4 cloves
  • 1 teaspoon fennel
  • 1 teaspoon cumin seeds
  • 3 onions, chopped
  • 4-5 garlic cloves
  • 1 piece of ginger
  • 4 green chillies
  • 1/2 cup California walnuts
  • Water

To Make Curry

  • 400g paneer
  • Onion wedges
  • Capsicum wedges
  • 30g butter
  • 1/2 tablespoon oil
  • Ground masala paste
  • Tomato puree
  • 1 teaspoon salt
  • 2 teaspoons Kashmiri chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 2 cups water
  • Kasuri Methi
  • Chopped coriander leaves


  1. Add some oil, cumin, cinnamon, cloves, fennel seeds, onion, green chilies, California walnuts, ginger and garlic in a pan. Sauté till the onions turn transparent.
  2. Let these ingredients cool down completely and add them to a mixer jar. Pour some water and grind them into a fine paste.
  3. Grind the raw tomatoes into puree separately and keep it aside.
  4. Add some butter and the paneer cubes and sauté till they are golden brown in colour on all sides in another pan. Keep them aside.
  5. Similarly, add capsicum and onion wedges to the pan with butter. Sauté and keep them aside.

 Making The Curry:

  1. Add some oil and butter to a pan.
  2. Pour in the gravy mixture and tomato puree.
  3. Sauté till the moisture is evaporated and then add salt, chili powder, turmeric powder, cumin powder, coriander powder, garam masala and a little water.
  4. Mix everything and cover the pan.
  5. Cook until the gravy is reduced to a thick mass.
  6. Then add the sautéed paneer, capsicum and onion wedges one after one and mix with the gravy.
  7. Sauté for 5 mins and then add kasuri methi and freshly chopped coriander leaves.
  8. Finally, garnish with some fresh cream and serve.

Indian Spiced Walnut Crumble


  • 2 cups California walnuts
  • 1 3/4 cups canned chickpeas, rinsed and drained
  • 1/2 cup cooked lentils
  • 3 tablespoons olive oil, divided
  • 2 tablespoons curry powder
  • 1 tablespoon paprika
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala


  1. Place walnuts in a food processor pulse to coarsely chop.
  2. Add 1 tablespoon oil and remaining ingredients and pulse to a form a crumble, scraping down the sides as needed.
  3. Heat remaining oil in a large non-stick skillet and sauté mixture until lightly browned, stirring frequently.

Roasted Vegetables With Walnuts And Herbs


  • 2 cups 1/2 X 3-inch thick sticks butternut squash
  • 1 very large beet, peeled and cut into 1/2 X 3-inch thick sticks
  • 2 small red onions, peeled and cut into 1/2-inch thick wedges
  • 2 small parsnips, peeled and cut in half lengthwise or in quarters if thick
  • 1 bunch rainbow carrots, peeled and cut in half lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt or to taste
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 cup coarsely broken California walnuts
  • 2 to 3 tablespoons minced fresh herbs (rosemary, thyme, sage or Italian arsley)
  • Freshly ground pepper to taste


  1. Preheat the oven to 220°C and line 2 baking sheets with foil. Place vegetables on baking sheets and drizzle with equal amounts oil and salt. Toss well to coat and spread in a single layer.
  2. Roast for 25 minutes, then toss vegetables with balsamic and garlic. Sprinkle with walnuts and roast for 10 minutes more or until the thickest parts of the vegetables are tender and walnuts are toasted.
  3. Toss with herbs and season with pepper.

Recipe tips

  1. Make sure to not crowd the vegetables on one baking sheet. They’ll steam instead of roasting.
  2. Cut just the roots from the onion but leave the base to keep them from separating.
  3. The color of the beet will transfer to the other vegetables. If you prefer to keep the other vegetables “clean”, roast the beets and red onion on one baking sheet and the remaining vegetables on the 2nd baking sheet.

Coconut Curry Lentil And Walnut Meatballs



  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 1 large carrot, peeled and coarsely shredded
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1/2 cup chopped California walnuts
  • 1/2 cup brown lentils, cooked
  • 1/4 cup dry breadcrumbs
  • 1 egg, lightly beaten

Coconut Curry Sauce

  • 1 can lite or regular coconut milk
  • 2 tablespoons red curry paste
  • 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
  •  2 tablespoons of lime juice
  • Salt to taste
  • Cilantro leaves, Thai basil leaves, snipped green onion tops, lime zest (optional garnishes)


  1. Heat oil in a medium skillet over medium heat. Add onion and carrot and cook for 7 minutes or until very soft, stirring occasionally. Stir in tomato paste, ginger, salt and garlic and cook for 3 minutes more, stirring frequently.
  2. Transfer to a large bowl and stir in walnuts, lentils, breadcrumbs and egg; mix well. Chill mixture for 15 minutes.
  3. Preheat the oven to 200°C and line a large baking sheet with parchment paper or lightly grease. Roll walnut mixture into 16 equal balls and place on a baking sheet. Bake for 20 minutes or until tops are lightly browned.
  4. While walnuts are baking, bring coconut milk, curry paste and garlic to a gentle boil in a medium saucepan. Whisk in dissolved cornstarch and cook until slightly thickened. Stir in lime juice and salt.
  5. Add meatballs to sauce and gently stir to coat. Garnish as desired.

California Walnut Gosht Tawa Masala


For The Marination

  • 12 goat meat chops
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curd
  • Salt as required

For The Masala

  • 1 cup onions, finely chopped
  • 4 tablespoons oil
  • 2 tablespoons green chilies, chopped
  • 1/2 cup tomatoes, finely chopped
  • 1/4 cup California walnut powder

For The Dry Spice Mix

  • 2 tablespoons Kashmiri chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder

For The Topping

  • 1/4 cup onions, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1/4 cup California walnuts, chopped roughly 


  1. Marinate the chops and keep aside for 15 minutes. Pressure cook for 20 minutes or till the meat is 3/4th cooked.
  2. In a kadhai, heat oil.
  3. Add onions, green chilies and cook till the onions are translucent.
  4. Add California walnut powder, tomatoes and add the cooked meat.
  5. Add the dry spaces and cook till oil starts releasing the sides of the pan and the meat is well cooked.
  6. Cook and mix well on a light flame till it is coated consistently.
  7. Serve in little plates, topped with onions, tomatoes and California walnuts.