Vegetable, Walnut and Caramelized Onion Pizza

Ingredients

For the pizza dough:

  • 85g chickpea flour
  • 90g water
  • A pinch of salt.

For the topping:

  • 30g shredded mozzarella
  • 15g eggplant (sliced)
  • 30g mushrooms
  • 30g cherry tomatoes
  • 30g onion, chopped
  • 30g California walnuts, chopped
  • Spices to taste.

Preparation:

  1. Mix the ingredients for the pizza dough with the help of a whisk.
  2. Cover baking paper with olive oil and form the pizza base with the help of a spoon (approximately 3 medium-sized pizzas).
  3. Bake for 5 minutes at 200°C, monitoring the heat constantly.
  4. Cook the onion over low heat until caramelized.
  5. Remove the pizza base from the oven, turn over, add the toppings and bake until the edges are toasted nicely.


Walnut crackers with dehydrated fruit

Ingredients

  • 1 bar of chocolate 80% pure
  • 2 handfuls of chopped California walnuts
  • 50 g of unsweetened cornflakes
  • 50 g of dried mango

Preparation:

  1. Chop the corn, walnuts and mango.
  2. Chop the chocolate and melt over low heat in a bain-marie or in the microwave.
  3. Once melted, add the rest of the ingredients.
  4. Mix everything well until all the ingredients are covered with chocolate.
  5. On a baking sheet with baking paper, make small mounds of the mixture.
  6. Allow to cool and keep in the refrigerator.


Sweet & Spicy Walnuts

Ingredients

  • 4 cups California walnut halves and pieces
  • 2 egg whites, lightly beaten
  • 1/2 cup granulated sugar
  • 2-3 teaspoons cayenne pepper

Preparation:

  1. Preheat oven to 180°C.
  2. Toss walnuts with egg whites.
  3. Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
  4.  Spread walnuts on a baking sheet that has been sprayed with cooking oil.
  5. Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.


Walnut Maple Cookies

Ingredients

  • 1/3 cup firmly packed brown sugar
  • 1 large egg
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup California walnuts, toasted and chopped
  • 12 tablespoons unsalted butter, softened

Preparation:

  1. Preheat the oven to 180°C.
  2. Beat the butter and brown sugar until smooth. Mix in the egg. Mix in the maple syrup and vanilla extract. Stir in the baking powder, salt, flour and walnuts.
  3. Place on parchment paper lined baking sheets 1 1/2 inches apart. Bake until light golden brown, about 15 minutes.


Walnut Paste with Avocado

Ingredients

  • 1 ripe avocado
  • 125g cottage cheese
  • 1 lemon
  • 50g California walnuts
  • 30ml olive oil
  • Salt & pepper
  • 50g walnuts for garnish
  • 50g currant
  • 1 package crisp bread

Preparation:

  1. Add avocado, cottage cheese, walnuts, lemon juice, olive oil, salt and pepper in the mixer and blend them up.
  2. Put the mashed mixture in a squeezing bag and squeeze onto the crisp bread.
  3. Garnish the top with walnuts.
  4. Serve them by adding chervil and red currant on it.


Sweet and Spicy Sesame Walnut

Ingredients

  • 4 cups walnut halves
  • 1 cup sugar
  • ½ cup water
  • ⅔ cup sesame seeds
  • 1¼ teaspoons cayenne pepper
  • ½ teaspoon kosher salt

Preparation:

  1. Preheat the oven to 180°C and line a baking sheet with parchment paper.
  2. In a large, wide saucepan, combine the walnuts, sugar and water and bring to a boil. Add the sesame seeds, cayenne and salt and cook over moderate heat, stirring constantly, until the water is nearly evaporated, about 4 minutes.
  3. Lower the heat and cook, stirring constantly, until the walnuts are golden brown and sandy, about 4 minutes longer.
  4. Immediately pour the walnuts onto the prepared baking sheet and spread in a single layer.
  5. Bake for about 20 minutes, until the nuts are deeply golden and covered with a sandy coating. Let the walnuts cool completely.
  6. Break any large clusters apart; transfer to a bowl to serve.


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

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.