Lunch

Ingredients

• 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

Preparation:

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.

Ingredients

• 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

Preparation:

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.

Ingredients

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)

Preparation:

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.

Ingredients:

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 

Preparation:

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.

Ingredients:

• 2 cups basmati rice, parboiled
• 1/2 California walnut halves
• 2 tablespoons oil
• 1 cup paneer, cut into cubes
• 1/2 cup fried onions
• 1 tablespoon ginger- garlic paste
• 1/2 cup curd
• 1/2 cup California walnut milk
• 1/2 cup tomato, sliced
• Salt as required

Dry Spice Mix

• 1/2 stick cinnamon
• 1 tablespoon red chili powder
• 1/2 gram saffron
• 1 teaspoon turmeric powder
• 1 teaspoon green cardamom seeds
• 1/2 teaspoon cloves
• 1 tablespoon coriander seeds
• 1 teaspoon pepper corns
• 1/2 teaspoon cumin seeds
• 1/2 cumin seeds
• 1/2 teaspoon fennel seeds

Garnish

• Dried rose petals
• Coriander leaves

Preparation:

1. Grind the dry spices to a fine powder. Keep aside.
2. In a pot, take curd and California walnut milk. Whisk till lump-free.
3. Add the spice mix, fried onions, tomatoes, ginger- garlic paste, tomato slices and salt.
4. Mix well. Add paneer cubes and California walnut halves. Add one cup of water and place the pot on medium flame.
5. Top with parboiled rice.
6. Furthermore, top with dried rose petals and coriander leaves.
7. Cover with a lid and cook on medium-low flame for 20 minutes.
8. Fluff with a fork and serve with kachumber or raita.

Ingredients:

For The Burgers:

• 250g mushrooms, finely chopped
• 2 tablespoon olive oil
• 1 x 400g tin of black beans, drained
• 70g California walnuts, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 garlic cloves, minced
• 4 tablespoons bread crumbs
• Salt and pepper
• 170g Greek yoghurt
• A squeeze of lemon juice

For The Cucumber Salad:

• 150g cucumber, thinly sliced
• 35g California walnuts, toasted and roughly chopped
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped fresh dill leaves
• A drizzle of walnut oil
• 4 buns of your choice

Preparation:

1. Place the mushrooms and a teaspoon of the oil into a medium sized non-stick frying pan. Season with a pinch of salt and sauté over a medium heat until they’re a rich dark brown.
2. Place the cooked mushrooms, black beans, California walnuts, cumin, coriander, one minced clove of garlic and the breadcrumbs into a mixing bowl. Season generously and knead into one lump, then shape the mixture into four round patties.
3. Stir together the yoghurt with the remaining minced garlic and season to taste with lemon juice, salt and pepper, then set aside.
4. Mix together the cucumber salad ingredients, adding the walnut oil at the end.
5. Place the remaining oil into the frying pan you were using earlier and fry the burger patties for 2-3 minutes on each side.
6. Lightly toast the buns and spread with the yoghurt mixture, then top with the burgers, followed by some of the cucumber salad to serve.

Ingredients:

• 3 cups basmati rice, cooked
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 2-3 dried red chilies
• 1/4 teaspoon asafoetida
• 1/2 teaspoon pepper powder
• 1 cup fresh tomato puree
• 1 tablespoon Kashmiri red chilli powder
• 1/2 teaspoon garam masala powder
• 1/2 cup California walnuts, chopped roughly
• 1/2 teaspoon turmeric powder
• Salt to taste

Preparation:

1. Heat oil in a kadhai.
2. Add mustard seeds and cumin seeds. Allow them to crackle.
3. Add curry leaves, red chillies and asafoetida.
4. Stir in California walnuts and add the tomato puree.
5. Season with salt and add in all the powder spices.
6. Once the tomato puree thickens and reduces to 1/3^rd its original size, add the rice.
7. On a high flame stir fry the rice.
8. Serve hot!

Ingredients:

• 4 medium sized tomatoes
• 1 onion
• 4-5 garlic cloves
• 1/2 ginger
• 2-3 Kashmiri red chilli
• 1/3 cup California Walnuts
• Salt to taste
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon jeera
• 1 tablespoon ghee or olive oil
• 1 green chilli
• 1 tablespoon honey
• 1/4 whisked curd
• A pinch of garam masala
• 1 teaspoon kasuri methi
• 300g paneer
• 1 teaspoon butter optional

Preparation:

1. In a pan add the tomatoes and onion cut in quarters. Add garlic, ginger, Kashmiri red chillies, salt, coriander powder, red chilli powder, jeera and add some water (about 200ml) and cover and cook for about 7-8 minutes.
2. Add California walnuts and cook for another 3-4 minutes.
3. Cool down the mixture and grind it in a mixer grinder. You need a very fine paste.
4. Now in the same pan add a very little amount of ghee, butter or olive oil. Add a slit green chilli and some ginger julienne. Sauté for half a minute and add the healthy makhani gravy by passing through a sieve.
5. Now adjust the seasoning, add some honey or sugar and bring to a simmer.
6. Whisk the curd very well & lower the flame and add the curd.
7. Cook for 3-4 minutes and then add  paneer cubes.
8. Finish with garam masala powder and freshly toasted kasuri methi. Add a teaspoon of butter to add some buttery flavour.
9. Serve hot

Ingredients:

• 3 cups cooked rice
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1/2 California walnuts, chopped roughly
• 2 whole dry Kashmiri red chilies
• 4-5 turmeric powder
• 1/4 teaspoon asafoetida
• 2 tablespoons lemon juice
• Salt to taste

Preparation:

1. Heat the oil in a kadhai.
2. Add the mustard seeds, California walnuts and sauté on a medium flame for 2 minutes.
3. Add the dry red chilies and curry leaves.
4. Add the turmeric powder, asafoetida powder, salt, lemon juice and cooked rice.
5. Toss on high flame. Serve hot.