Cauliflower, Walnuts and Blue Cheese Rice

Ingredients

  • 1 cauliflower
  • A handful of California walnuts
  • 2 garlic cloves
  • 20ml extra virgin olive oil
  • 1 piece of blue cheese or gorgonzola cheese
  • A pinch of salt and pepper

Preparation:

  1. Chop the cauliflower, finely, as if it was rice.
  2. In a frying pan over medium heat, sauté two chopped garlic with olive oil. When the garlic is lightly browned, add the chopped walnuts and the cauliflower rice.
  3. Leave for a few minutes until the cauliflower is cooked and sautéed.
  4. Remove from the heat, add a few cubes of blue cheese. Season with salt and pepper and serve.


Walnut Potatoes with Mustard Cream Sauce

Ingredients

Potatoes

  • 1 tablespoon olive oil
  • 1 pound fingerling potatoes, sliced 1/4-inch thick
    Salt and pepper to taste

Mustard cream sauce

  • 1/2 cup California walnuts
  • 1/2 cup water
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/4 cup fresh parsley leaves
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon fresh thyme leaves

Garnish

  • 2 tablespoons chopped California walnuts
  • Sliced green onion tops

Preparation:

  1. Preheat the oven to 190°C. Drizzle oil over potatoes and toss well to coat; season with salt and pepper.
  2. Transfer to a small sheet pan lined with a baking sheet and roast for 30 minutes or until potatoes are soft and lightly browned, stirring once halfway through cooking.
  3. To prepare Mustard Cream Sauce, puree walnuts, water, Dijon, vinegar, olive oil, and garlic in a small blender until smooth and creamy. Add herbs and pulse to chop.
  4. Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.


Plant-Forward Sandwich with Walnut Pesto

Ingredients

  • 1 cup California walnuts
  • ½ cup tightly packed fresh basil leaves
  • 1/3 cup olive oil
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon salt
  • 4 medium bagels
  • 2 medium tomatoes, sliced
  • 1 large avocado, peeled, pitted, sliced
  • 1 cup alfalfa sprouts or chopped lettuce

Preparation:

  1. Place walnuts, basil, oil, nutritional yeast and salt in a small blender or food processor. Blend on high until smooth and creamy, scraping down the sides as needed.
  2. Slice bagels in half horizontally and toast.
  3. Spread 1 1/2 tablespoons of pesto on each bagel half. Top bagel bottoms with tomato, avocado and sprouts or lettuce, finish with bagel tops.


Pasta With Walnut Spinach Pesto and Mushrooms

Ingredients

For the walnut spinach pesto

  • 125g baby spinach
  • 60g California walnuts
  • 1 glove of garlic
  • 15g yeast flakes
  • 125ml olive oil
  • 1 teaspoon salt

For the pasta

  • 350g short pasta
  • 300g mushrooms
  • 2 tablespoons margarine or butter
  • ½ bunch flat-leaf parsley chopped
  • 60g California walnuts chopped, for serving

Preparation:

For the walnut spinach pesto

  1. Place all ingredients in a tall container and blend to a fine paste.

For the pasta

  1. Cook the pasta according to package directions and drain well.
  2. Cut the mushrooms into slices.
  3. Heat the margarine in a frying pan and sauté the mushrooms in it for about 5 minutes over medium heat until there is no more water remaining. Then add the parsley and the pasta and mix everything well.
  4. Divide the pasta among 4 plates, pour the pesto over and serve garnished with chopped walnuts.


Walnut-Coated Fillets with Corn Salsa

Ingredients

  • Vegetable oil spray
  • 1 pound boneless, skinless fish fillets, cut into 4 pieces
  • 250g no-salt-added whole-kernel corn
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red onion
  • 2 tablespoons lime juice
  • 1/2 teaspoon bottled minced garlic
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon salt (optional)
  • 2 tablespoons chopped fresh cilantro or parsley
  • 2 tablespoons fat-free, cholesterol-free mayonnaise
  • Freshly ground black pepper
  • 1/3 cup chopped California walnuts, dry-roasted

Preparation:

  1. Preheat oven to 230°C. Spray a shallow glass baking dish with vegetable oil.
  2. Rinse fillets and pat dry. Set aside.
  3. In a medium bowl, stir together corn, green pepper, red onion, lime juice, garlic, red pepper, and, if desired, salt. Stir in cilantro. Set aside.
  4. Place fillets in prepared dish, tucking under any thin edges. Lightly brush the top of each fillet with mayonnaise. Season with black pepper. sprinkle with chopped walnuts.
  5. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with corn mixture.


Pumpkin Walnut Burgers with Chipotle Yogurt Sauce

Ingredients

For The Burgers:

  • 450g chickpeas, drained and rinsed
  • 3/4 cup chopped California walnuts
  • 1 cup old-fashioned oats
  • 1/2 – 3/4 cup pumpkin purée
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo, seeded and chopped (1 tablespoon)
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt

For The Chipotle Sauce:

  • 3/4 cup plain yogurt
  • 2 teaspoons liquid from chipotle peppers in adobo (avoid the seeds as they’re spicy)
  • 1 tablespoon lime juice
  • 1/4 teaspoon sea salt

Preparation:

  1. Preheat oven to 180°C. Spread drained chickpeas, walnuts, and oats on a parchment-lined baking sheet. Bake for 13 minutes. Set aside to cool for a few minutes.
  2. To a food processor, add toasted chickpeas, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
  3. Add 1/2 cup of pumpkin, diced onion, minced garlic, chipotles (get most of the seeds out or they’ll be spicy), sage, and salt. Pulse until combined. The mixture should resemble cookie dough and should easily form burgers when you pack it together with your hands. If it seems too dry or crumbly, add pumpkin until the texture is right.
  4. Warm a drizzle of olive oil in skillet over medium heat. Form mixture into 4 burgers, making sure they’re not too thick. Once hot, cook burgers for about 4-5 minutes per side, turning down the heat if they’re cooking too quickly.
  5. For the chipotle sauce, stir together ingredients together in a small bowl. Enjoy these burgers with sauce, pickles, and lettuce.


Walnut “Chorizo” Tacos with Pickled Vegetables

Ingredients
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

Tacos

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

Preparation:

  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.


Walnut & Mushroom Teriyaki Burgers

Ingredients

  • 1 cup rolled oats
  • 340g mushrooms, roughly chopped
  • 1 cup California walnuts
  • 1/3 cup sliced green onions
  • 2 tablespoons soy sauce
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1/4 cup teriyaki sauce, plus additional for serving if desired
  • Buns, leafy lettuce, sliced red onion, sliced avocado and grilled pineapple slices (optional)

Preparation:

  1. Place oats in a food processor and process until oats resemble a coarse meal. Remove and set aside.
  2. Place mushrooms in food processor and finely chop; add to bowl with oats. Add walnuts and green onions to food processor and chop fairly finely. Add to bowl with soy sauce, seasonings and eggs. Cover and refrigerate for 30 minutes.
  3. Using wet hands shape into 6 patties.
  4. Heat oil in a very large nonstick skillet over medium-high heat. Add patties and cook for 3 to 5 minutes on each side, brushing with teriyaki sauce during the last 2 minutes of cooking.
  5. Serve on buns with any desired toppings.


Roasted Vegetables With Walnuts, Basil And Balsamic Vinaigrette

Ingredients

  • 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

Preparation:

  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

Ingredients
Dressing:

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

Salad:

  • 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

Preparation:

  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.