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 & 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.


Walnuts & Berry Stuffed Dahi Vadas

Ingredients
For Filling

  • 1/2 cup California walnuts, toasted
  • 2 tablespoons chopped coriander
  • 1 green chilli
  • 2 tablespoons cranberries or raisins
  • 1/4 teaspoon salt
  • 1/4 teaspoon jeera powder

Dahi Vada Batter

  • 1 cup white urad dal (washed & soaked for at least 5 hours)
  • 1 green chilli
  • A small piece of ginger
  • Salt
  • Some oil to cook

*To serve*
Thick Curd – You can add some black salt & if you like it sweet, a little sugar

Preparation:

  1. Post soaking, drain all the water from the dal.
  2. Blend the soaked dal, green chilli and ginger it in a mixer grinder for a super smooth batter.
  3. Now whisk this batter for 5 to 7 minutes at least. It should become light and airy.
  4. Pulse the ingredients of the filling to get a coarse mixture.
  5. Make the dahi vada in the paniyaram pan with little oil.
  6. Put some of the walnut stuffing in the centre & put some batter to cover it.
  7. You can use chutneys of your choice – imli, green chutney & beetroot chutney.
  8. Top it with lots of the walnut mixture.


Walnut and Rosemary Stuffed Mushrooms

Ingredients

  • 1 cup California walnuts
  • 1 clove garlic
  • 1 tablespoon shallots, chopped
  • 2 sprigs rosemary
  • 1 tablespoon parsley, chopped
  • ¼ cup parmesan, shredded
  • 12 baby bella mushrooms
  • Salt and pepper to taste
  • 1 teaspoon red pepper flakes, optional

Preparation:

  1. Preheat oven to 200°C. Place walnuts, garlic, chopped shallots, rosemary parsley, parmesan and red pepper flakes in a food processer. Pulse until finely chopped.
  2. De-stem mushrooms and spoon out a little of the pulp to make a deeper cavity. Fill with stuffing and place on a baking sheet lined with parchment paper.
  3. Baked for 15 minutes, top with a little more rosemary and parmesan and serve warm.


Grilled Garlic Herb Corn with Tomatoes and Walnuts

Ingredients

  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 ears of corn, husks and silk removed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/2 cup California walnuts

Preparation:

  1. Heat grill or grill pan over medium heat.
  2. In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
  3. Brush butter mixture onto each ear of corn.
  4. Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
  5. Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
  6. Add cherry tomatoes and feta cheese.
  7. Pour into a serving dish and top with walnuts.
  8. Serve immediately.


Gremolata, Walnut & Pepper Dip

Ingredients

  • 300g fat free cottage cheese
  • 100g California walnuts, chopped
  • ½ red pepper, finely diced
  • Zest of 1 lemon
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon extra virgin olive oil
  • Toasted pitta and vegetable crudites to serve

Preparation:

  1. Place the cottage cheese and half the walnuts in a food processor and blend until smooth.
  2. Mix in the remaining walnuts and red pepper.
  3. In a separate bowl, mix together the lemon zest, herbs and oil, season and stir into the cheese mixture.
  4. Serve with toasted pittas and vegetable crudites.

Cooks tip:
Try swapping half the cottage cheese for cream cheese for a creamier option.


Mango Summer Rolls With Walnut-Ginger Dipping Sauce

Ingredients

Walnut-Ginger Dipping Sauce

  • 1/2 cup California walnuts, divided
  • 1/4 cup hot water, plus additional if desired
  • 2 tablespoons soy sauce
  • 2 tablespoons pure maple syrup
  • 1 teaspoon finely grated ginger
  • 1/4 teaspoon crushed red pepper flakes (or to taste)
  • 3 medium or 2 large fresh dates
  • Zest and juice of 2 limes

Summer Rolls

  • Thin rice noodles
  • 10 round rice paper wrappers
  • 1/2 cup thin julienne strips mango
  • 1/2 cup thin julienne strips red bell pepper
  • 1/2 cup thin julienne strips peeled cucumber
  • 1/3 cup fresh mint leaves, torn into strips
  • 1/3 cup fresh basil leaves, torn into strips

Preparation:

  1. To prepare dipping sauce, place 1/4 cup walnuts, water, soy sauce, maple syrup, ginger, pepper flakes, dates and lime juice and zest in a small blender or food processor and blend until smooth. Finely chop remaining walnuts and stir into sauce, adding additional water if you prefer a thinner sauce.
  2. Cook rice noodles according to package directions. Drain well, rinse in cold water and drain again.
  3. Fill a large shallow dish with warm water and dip a sheet of rice paper in water, letting sit for about 10 seconds or until pliable but still somewhat firm. Remove from water and carefully shake off excess water; place on a cutting board.
  4. Place a small handful of cooked noodles and a few pieces of mango, bell pepper, and cucumber on the bottom third of the wrapper. Sprinkle with mint and basil.
  5. Gently fold the bottom over the filling, fold in the sides, then roll up as tightly as possible. Place seam side down on a serving platter. Repeat with remaining wrappers and filling.


Chipotle-Lime Seasoned Walnuts

Ingredients

  • 2 cups walnut halves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 2 teaspoons chipotle chili pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 teaspoon lime zest

Preparation:

  1. Preheat oven to 180°C and place parchment paper on a rimmed baking sheet.
  2. In a large bowl, toss walnuts with olive oil, honey, and lime juice.
  3. In a small bowl, stir chipotle chili powder, smoked paprika, cumin and salt to combine. Sprinkle evenly over walnuts and toss to coat.
  4. Spread mixture in a single layer on the baking sheet. Bake 10 minutes, stirring once halfway through. Let cool completely, then garnish with lime zest and store in an airtight container.


Brownie Batter Walnut Dip

Ingredients

  • 1 cup California walnuts
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 3 to 4 tablespoons water
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon (optional)
  • 1 can black beans, rinsed and drained

Preparation:

  1. Place all ingredients and process for 2 minutes or until very smooth, scraping down the sides of the bowl as needed.
  2. Serve with sliced bananas, pears, strawberries, apples or graham crackers.


Walnut Mattar Kachori

Ingredients

  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • A small piece of cinnamon
  • 2 cloves
  • 1/2 teaspoon garam masala
  • A pinch of turmeric powder
  • Some finely chopped green chilies
  • 1 finely chopped small onion
  • Salt as per taste
  • 3-4 teaspoons finely chopped coriander
  • 30g chopped California Walnuts
  • 8-10 spring roll wrappers or maida roti
  • Corn starch and a spoonful of water (for slurry)

Preparation:

  1. Heat oil in the pan and add cumin seeds, cinnamon, cloves, garam masala, turmeric powder, green chilies and chopped onion.
  2. Add salt as per taste, mix it well and then add green peas (fresh/frozen). Do not overcook this mixture.
  3. Add the mixture in a mixer grinder and blend to a coarse mixture. (Remove cinnamon stick and clove before grinding)
  4. Transfer the mixture in the same pan, add chopped coriander and walnuts and mix it well.
  5. Take spring roll wrappers or maida roti and add stuffing in the middle. Apply some slurry on the corners of the wrapper to stick (make slurry with some corn starch and a spoonful of water). Bring together all the corners gently and seal giving it a good potli shape.
  6. Bake the kachoris in a preheat oven at 190⁰C for 20 minutes and serve.