Souk Spiced Aubergines with California Walnuts, Pomegranate and Tahini Yoghurt

Ingredients

  • 2 teaspoons of lightly toasted cumin seeds
  • 1 teaspoon cinnamon
  • 2 teaspoons of ground coriander
  • 1 teaspoon garlic granules
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 3 aubergines, cut into wedges
  • Olive oil
  • A pinch of salt and pepper
  • 6 tablespoons of yoghurt
  • 2 tablespoons of tahini
  • A squeeze of lemon
  • 60 g California walnuts, toasted and roughly chopped
  • 2 tablespoons of pomegranate molasses
  • Small bunch of flat leaf parsley, roughly chopped
  • Seeds of half a pomegranate

Preparations

  1. Preheat the oven to 200°C.
  2. Mix all the spices together and put to one side. Brush the sliced aubergine with olive oil, place on a baking tray and sprinkle the spice mix over them; season with salt and pepper.
  3. Place the tray in an oven for 25-30 minutes, turning over halfway, until the aubergines are tinged golden brown around the edges.
  4. Mix the yoghurt with the tahini adding a squeeze of lemon, then dilute with a splash of water to create a good drizzling consistency.
  5. Drizzle the aubergines with the tahini yogurt and pomegranate molasses. Sprinkle pomegranate seeds, chopped California walnuts and flat leaf parsley over it to serve.


Smoky Rosemary and Chilli California Walnuts

Ingredients

  • 200 g California walnuts
  • 30 g pumpkin seeds
  • 2 tablespoons of maple syrup
  • ¼ teaspoon smoked paprika
  • 2 teaspoons of Tamari soy sauce
  • 1 sprig of rosemary, finely chopped
  • A pinch of smoked sea salt
  • A pinch of chilli flakes

Preparations

  1. Preheat the oven to 180°C.
  2. Line a flat baking tray with parchment paper, place the California walnuts and pumpkin seeds on the tray and roast in the oven for 3 minutes.
  3. Whisk together the maple syrup, paprika, Tamari soy sauce, rosemary, salt and chilli flakes in a small bowl and drizzle over the California walnuts and seeds, tossing to coat.
  4. Place it back in the oven and roast for 5-6 minutes or until toasted and fragrant and store in an airtight container.


California Walnut and Sour Cherry Rocky Road

Ingredients

  • 180 g dark chocolate, roughly chopped
  • 120 g California walnuts, roughly chopped
  • 40 g banana chips
  • 50 g puffed brown rice
  • 20 g chia seeds
  • 45 g dried sour cherries
  • A little vegetable oil

Preparations

  1. Melt the chocolate in a mixing bowl over a pan of barely simmering water; make sure that the base of the bowl doesn’t come in contact with the water.
  2. Mix together the California walnuts, banana chips, puffed rice, chia seeds and sour cherries in a large mixing bowl. Pour over the melted chocolate and stir to evenly coat.
  3. Lightly oil and line a small square baking tray with parchment paper. Pour the mixture onto your prepared tray and press down with the back of a spoon to evenly spread.
  4. Place into the fridge for about an hour, or until completely chilled and solid. Cut into 9 small squares and store in an airtight container.


Falafel with walnuts

Ingredients

  • 250 g of dried chickpeas
  • 30 g breadcrumbs
  • 50 California walnuts halves
  • 3 cloves of garlic
  • ½ onion
  • 1 sprig of parsley
  • 1 sprig of cilantro
  • 1 teaspoon cumin
  • Sunflower oil
  • Black pepper
  • Salt
  • Mixed lettuce as a side

For the yogurt sauce

  • 1 plain yogurt
  • 2 tablespoons olive oil
  • A sprig of mint
  • Pepper
  • Salt

Preparations

  1. Leave the chickpeas to soak in cold water throughout a night. Peel and chop the onion and garlic. Wash the parsley and cilantro, dry with paper towels and chop the leaves finely using a sharp knife.
  2.  Grind the drained chickpeas into a grinding with bread crumbs, onion, walnuts, garlic and herbs. Add the cumin, salt and pepper and let stand 30 minutes. Form balls of dough and fry in batches in a pan with hot oil until golden brown.
  3.  Prepare the yogurt sauce whisking all the ingredients. Serve the falafel with salad and yogurt sauce.


Mango and California Walnut Trail Mix

Ingredients

  • 2 tablespoon honey
  • 2 tablespoon water
  • ½ teaspoon vanilla extract
  • 250 g California walnuts
  • 50 g sunflower seeds
  • 2 tablespoon ground flaxseed
  • 50 g toasted coconut flakes
  • 130 g dried mango

Preparations

  1. Preheat the oven to 180°C.
  2. In a small bowl, mix together the honey, water and vanilla extract.
  3. Into a separate mixing bowl, place the California walnuts, sunflower seeds and ground flaxseed. Pour the honey mixture over and toss to evenly coat.
  4. Place the walnut mix onto a lined baking tray in a single layer and toast in the oven for 15-20 minutes, or until golden brown and fragrant.
  5. Set aside to cool, and then mix with the toasted coconut flakes and dried mango, store in an airtight container.


Toasted California Walnut Hummus

Ingredients

  • 1/2 cup California walnuts
  • 3 tablespoons walnut oil
  • 1 garlic clove, quartered
  • 450 g can chickpeas or garbanzo beans, drained and rinsed
  • 1/2 teaspoon orange zest
  • 1/4 cup orange juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Preparations

  1. Toast walnuts in 170°C oven for 8 minutes or until golden brown. Cool to room temperature.
  2. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
  3. Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
  4. Serve hummus in small serving bowl alongside toasted pita bread or with a variety of colourful raw vegetables.


Homemade, Vegan and Gluten-Free California Walnut Nachos with Guacamole

Ingredients

Nachos

  • 140 g of maize flour
  • 120 g of sunflower seeds
  • 20 g of California Walnuts
  • 60 ml of extra virgin olive oil
  • 1 and ½ teaspoon of salt
  • 125 ml of water

Guacamole

  • 2 avocados
  • 1 medium tomato
  • A half onion
  • Salt to taste
  • 1 tablespoon of fresh coriander leaves
  • 1 teaspoon of cayenne

Preparations

  1.  For nachos, preheat the oven to 105°C.
  2. Chop the sunflower seeds and walnuts.
  3. Put all the ingredients of the nachos in a big bowl and mix them with a wooden spoon. Add oil and combine it. Add water little by little, until it can be a dough ball. If it’s wet, continue mixing up until it gets dry.
  4.  Divide the dough in two balls and place one of them between two baking sheets. Using a rolling pin, extend the dough until it has a thickness of 2 mm and mark with a knife the lines to break or separate them.
  5. Retire the baking sheet off the top of the dough and place them in an oven tray. Bake around 10 minutes or until it gets gold. Let it cool and chop. Repeat with the same with the other ball.
  6. For guacamole, cut tomato and onion in little cubes.
  7. Cut avocados, retire the filling and place it in a bowl. Using a fork or a wooden spoon, smash and pour lemon juice so they do not rust.
  8. Add tomato, onion, salt, cayenne and coriander into the bowl. Mix it until smooth.
  9.  Serve it with the walnut nachos.


California Walnut Cocktail Samosa With Tamarind and Coriander Chutney

Ingredients

  • ½ cup maida/all purpose flour
  • ½ cup wheat flour
  • Salt to taste
  • ½ tablespoon oil
  • 2 teaspoon sugar
  • Water as required

For the stuffing

  • 2 teaspoon oil
  • ½ teaspoon coriander seeds
  • ½ tablespoon ginger garlic paste
  • 1 green chilli
  • 1 onion
  • ¼ cup peas
  • ½ cup chopped California walnuts
  • ½ teaspoon red chilli powder
  • Salt to taste
  • ¼ teaspoon garam masala
  • ¼ cup coriander leaves chopped
  • ½ teaspoon amchur/mango powder
  • 2 boiled potatoes

Preparations

For the stuffing

  1. Heat oil in a pan and add coriander seeds.
  2. To this add onion, ginger garlic paste, chilli and sauté well.
  3. Add peas and chopped California walnuts.
  4. Add boiled potatoes followed by all the spices. Mix and cook until well done.
  5. Once cooked, keep aside in a bowl and let it cool.

For the samosas

  1. Put flour, wheat flour, sugar and salt in a bowl. To this add oil and knead well with water.
  2. Take a small portion of the dough and roll into a thin circular sheet.
  3. Using a knife divide the circle into two halves.
  4. Fold the ends to form a perfect triangle shape and fill the stuffing into it. Close the ends to prevent the stuffing from coming out.
  5. Heat oil in a pan and fry these until golden brown.
  6. Serve with tamarind and coriander chutney.


California Walnut Kebab

Ingredients

  • 20 pc California walnut halves
  • 1 cup powdered California walnuts
  • 2 tablespoon oil
  • 100 gm grated paneer (cottage cheese)
  • 2 medium grated carrots
  • Salt to taste
  • 1 ½ teaspoons ginger paste
  • 1 ½ teaspoon garlic paste
  • 2 medium potatoes boiled, peeled and mashed
  • 2 tablespoon fresh coriander leaves
  • 1 tablespoon crushed green chilli
  • 1 teaspoon chaat masala
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon garam masala powder
  • ¼ cup gm flour (besan)
  • ½ cup breadcrumbs

Preparations

  1. Heat 2 tablespoon oil in a non-stick pan. Add California walnuts, carrots and salt and sauté until extra moisture dries up.
  2. To this add garlic paste, ginger paste and sauté for ½ min. Turn off the flame and add potatoes and coriander leaves to the California walnuts mixture. Transfer it into a grinder and mix till well blended.
  3. Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again.
  4. Transfer the mixture into a bowl and let the mixture cool completely.
  5. Now roast gram flour in another non-stick pan for 2-3 mins. Add it to the California walnut mixture in the bowl.
  6. To the mixture, add California walnut powder and breadcrumbs and mix everything well. Keep the bowl in a refrigerator for about 15 mins. Divide the mixture into equal portions.
  7. Grease your palms and shape each portion into finger-size sausages. Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around.
  8. Serve hot garnished with chopped California walnuts.


California Walnut Dhai Vada

Ingredients

For the vadas (makes 8)

To be mixed into a curds mixture

Preparations

For the vadas

  1. Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours.
  2. Drain well and blend in a mixer to a coarse paste using ¼ cup of water.
  3. Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, finely chopped California walnuts and 1½ tablespoon of water and mix well.
  4. Wet a deep ladle with little water, pour 1 tablespoon of the batter in it and drop it in hot oil. Deep-fry on a medium flame till it turns golden brown in colour from all the sides. Upto 2 to 3 such stuffed vadas can be deep-fried at a time in a batch.
  5. Soak the deep-fried vadas immediately in a bowlful of water for 20 mins.
  6. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside.
  7. Repeat steps 5 and 7 to make more stuffed vadas.

How to serve

  1. Just before serving arrange 2 vadas in a serving dish and spread 1 portion of the curds mixture evenly over it.
  2. Finally sprinkle a little chilli powder and cumin seeds powder evenly over it.
  3. Serve immediately garnished with coriander.