Snacks

Ingredients:

For the bhaji:

• 1 tablespoon butter
• 1 tablespoon oil
• 3 tomatoes, finely chopped
• ¼ cup peas
• ½ capsicum
• 2 potatoes, boiled
• 2 teaspoon red chili powder
• 2 ½ teaspoons pav bhaji masala
• 2 teaspoons coriander powder
• 1 onion, finely chopped
• 100 g California walnut halves
• Finely chopped onions, for garnish
• Salt
• Water
• Lemon, butter and green chili, for garnish

For the pav:

• 3 fresh pav
• 50 g butter for toasting

Preparation:

1. In a pan, heat oil and butter, and then add the onions. Sauté well.
2. Add all the dry masalas and cook by adding a little bit of water, if required, to ensure the mixture doesn’t burn.
3. Add tomatoes and cook for another 10 minutes.
4. Then add the peas and capsicum, and cook for another 10 minutes.
5. Add boiled potatoes and mash well.
6. Once it’s a homogenous mixture and all the veggies are cooked, taste for salt and spice. If you like it spicy, add more masala or salt accordingly. Add the walnuts and a little bit of water and let it cook. Add coriander before finishing the bhaji.
7. Garnish with butter, onions, lemon slice and chili.
8. For the pav, add butter in a pan and let it heat. Slice the pavs and toast on both sides. Serve hot with the bhaji.

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.

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.

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.

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.