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.


Potato Roast With Walnut Masala Mix

Ingredients

To Make Walnut Masala Mix

  • 1/4 cup California walnuts
  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon peppercorn
  • Cinnamon
  • 8 Kashmiri chillies

To Make Potato Roast

  • 3 tablespoons oil
  • 4 potatoes
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric powder
  • Ground walnut masala mix
  • A few curry leaves
  • Pound garlic

Preparation:

  1. Dry roast, coriander, cumin, fennel, peppercorn, cinnamon, Kashmiri red chillies, California walnuts on medium flame for 3 minutes.
  2. Once you get the aroma, cool down and grind it into a fine powder. Keep this aside.
  3. Now peel and cut the potatoes into wedges.
  4. To a wide pan, add oil, and put the potatoes into the pan.
  5. Fry the potatoes until they are cooked through.
  6. Once the potatoes are half cooked, add salt and turmeric powder.
  7. When the potato gets a milk crispy layer on it, add the masala mix.
  8. Toss until the potatoes are completely coated in the masala.
  9. Finally add pound garlic clove and curry leaves. Potato Roast is ready to serve.


Creamy Walnut Thyme Mushrooms On Toast

Ingredients

Topping

  • 1 teaspoon avocado oil
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup California walnuts
  • 700g cremini mushrooms, thinly sliced
  • 1/2 teaspoon pink Himalayan salt
  • 1/8 teaspoon black pepper
  • 1/2 cup water
  • 1 tablespoon fresh thyme leaves, chopped and divided
  • 1-1/2 teaspoons freshly squeezed lemon juice

Toast

  • 1 teaspoon avocado oil
  • 8 slices whole grain sourdough bread (or any other kind)

Preparation:

  1. Heat 1 teaspoon oil in a large skillet over medium heat. Add shallots, minced garlic and 1/4 teaspoon salt. Cook and stir for about 2 minutes.
  2. Stir in the walnuts and half of black pepper; cook and stir 2 minutes or until beginning to brown. Remove from heat.
  3. Remove half of the walnut mixture and put in a blender. Add water, half of thyme and lemon juice to the blender. Blend until you have a creamy mixture. Set aside.
  4. Add the thinly sliced mushrooms, remaining salt and pepper to the remaining shallot, garlic and walnut mixture in the pan. Cook and stir mushrooms for about 5 minutes. Add the fresh thyme leaves; stir and remove from heat.
  5. When you are ready to eat, heat oil in a medium-sized iron skillet over medium heat. Cook bread slices 2 minutes per side until beginning to brown.
  6. Spread 1 tablespoon of blended walnut/shallot/garlic cream over toast, top with 2 tablespoons mushroom mixture over the creamed toast. Enjoy the warmth.


Walnut & Brie Puff Pastry Bites

Ingredients

  • 1 box frozen puff pastry, thawed
  • 225g Brie cheese, sliced
  • 1 cup chopped California walnuts
  • 1 cup dried cranberries, divided
  • Fresh thyme and basil leaves
  • 2 tablespoons honey

Preparation:

  1. Preheat the oven to 180°C and line 2 baking sheets with parchment paper.
  2. Unfold puff pastry and cut each sheet into 6 pieces. Poke holes in the surface of the pastry with a fork to keep from puffing too much during baking. Top with equal amounts of cheese and sprinkle with 3/4 of the walnuts and 3/4 of the cranberries.
  3. Bake for 35 to 40 minutes or until the pastry is golden brown.
  4. Place thyme and basil leaves on each pastry square. Sprinkle with remaining walnuts and drizzle with honey. Garnish with remaining cranberries.


Marinated Goat Cheese With Roasted Grapes And Walnuts

Ingredients

  • 1/2 cup California walnuts, coarsely chopped
  • 2 cups red grapes
  • 1/2 cup olive oil, divided
  • 4 sprigs fresh thyme
  • 1/2 teaspoon sea salt, divided
  • 1 log fresh goat cheese, cold

Preparation:

  1. Preheat the oven to 180°C.
  2. Line the baking sheet with parchment paper.
  3. Toast walnuts on baking sheet 8 minutes, transfer walnuts to plate.
  4. On the same baking sheet, toss grapes with 2 tablespoons olive oil, thyme and 1/4 teaspoon salt.
  5. Bake for 45 to 50 minutes or until skins are bursting and wrinkled. Remove from the oven and cool for at least 10 minutes.
  6. Slice goat cheese into 1/4-inch-thick round; place on serving dish.
  7. Pour remaining olive oil on top; let sit while grapes roast.
  8. Place grapes and thyme sprigs, chopped walnuts and remaining salt over cheese.
  9. Serve with toasted French bread, if you prefer.


Walnut Paneer Kebab

Ingredients

  • 1 cup California walnuts
  • 200g paneer
  • 3 cloves garlic
  • A piece of ginger
  • 2 green chillies
  • 1/2 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon amchur powder
  • 1/2 teaspoon garam masala
  • Handful of coriander leaves
  • Mint leaves
  • 1 tablespoon ghee

Preparation:

  1. Toast the walnuts till they are golden brown in color.
  2. Toasting the walnuts brings out the nutty flavor of the nuts.
  3. In a food processor, add walnuts and pulse it a few times.
  4. Next, garlic, ginger, green chilies, coriander leaves, mint leaves paneer, salt, chili powder, coriander powder, cumin seeds, chaat masala powder, amchur powder, garam masala powder and grind it to a coarse mixture.
  5. Take the mixture in a bowl.
  6. Make patties and keep it aside.
  7. Heat a pan with some ghee, shallow fry the kebabs till they are golden brown in color.
  8. Using walnuts in the recipe gives a great texture and a nice crunch to the kebab.
  9. Serve them hot with the mint mayo dip.


California Walnut Energy Bars

Ingredients:

  • 3 cups California walnuts, divided
  • 1 cup dried cherries
  • 1 cup dried apricots
  • 1/2 cup honey
  • 1/2 cup vanilla whey protein powder
  • 1/2 cup rolled oats
  • 2 teaspoons cherry extract

Preparation:

  1. Preheat the oven to 121°C and line a baking sheet with parchment paper. Set aside 1 cup walnuts.
  2. Place remaining ingredients in a food processor and process just until mixture is sticky and holds together.
  3. Add remaining walnuts and pulse on and off to coarsely chop.
  4. Press into a 7 X 10-inch rectangle and cut into 20 equal pieces.
  5. Place on a prepared baking sheet and bake for 30 minutes. Let cool, then transfer to an airtight container.


California Walnut Parsley Pesto

Ingredients:

  • 120g California walnuts
  • 1 bunch parsley
  • 1 clove of garlic
  • 28g parmesan cheese
  • 4-6 tablespoons olive oil

Preparation:

  1. Wash the parsley, pat dry and pluck off the leaves.
  2. Peel the garlic and chop it coarsely.
  3. Grate the cheese.
  4. Grind the walnuts as described in the basic recipe. As soon as the walnuts have formed a thick paste, add the parsley, garlic, cheese and olive oil, and blend again thoroughly.


Chickpea & Walnut Salad Sandwiches

Ingredients:

  • 1/3 cup mayonnaise
  • 1/4 cup lemon juice
  • 2 teaspoons pure maple syrup
  • 420g boiled chickpeas
  • 2/3 cup celery, diced
  • 1/2 cup walnuts, toasted
  • 1/2 cup dried cranberries
  • 1/2 cup Italian parsley, chopped
  • 1/4 cup red onion, minced
  • Salt and freshly ground pepper to taste
  • 16 slices bread
  • 8 large lettuce leaves
  • 2 firm but ripe avocados, peeled, pitted and sliced

Preparation:

  1. Whisk together mayonnaise, lemon juice and syrup in a medium bowl.
  2. Place chickpeas in a food processor and pulse to chop.
  3. Add to a bowl with dressing and stir in celery, walnuts, cranberries, parsley and onion and season with salt and pepper.
  4. Serve between bread slices with lettuce and avocado, or serve as a filling for a lettuce wrap.