Walnut-Coated Fillets with Corn Salsa


  • 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


  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


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


  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

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.

Walnut & Mushroom Teriyaki Burgers


  • 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)


  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


  • 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.