Whether you or one of your friends or family is a vegetarian, or you’re simply keen to add more plant-based foods to your diet, California Walnuts has shared a selection of veggie snacks, breakfast, and main meal ideas.
Each recipe contains California Walnuts, which offer a host of nutrients important for those following plant-based diets.
Walnuts are the only tree nut to contain significant amounts of the plant-based essential omega-3 fatty acid ALA (2.7g per 30g*) and each handful also offers 4.4g of protein and 1.4g of fibre[1].
Recipes include Gremolata, California Walnut & Pepper Dip, Chickpea & California Walnut Breakfast Rostis, California Walnut Breakfast Hash, Mushroom & California Walnut Orzetto and Creamy California Walnut Pasta as delicious mains!
Gremolata, California Walnut & Pepper Dip
Vegetarian. Prep: 10 minute Serves: 4
- 300g fat free cottage cheese
- 100g California Walnuts, chopped
- ½ red pepper, finely diced
- Zest 1 lemon
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- 1 tbsp extra virgin olive oil
Toasted pitta and vegetable crudites to serve
- Place the cottage cheese and half the walnuts in a food processor and blend until smooth. Mix in the remaining walnuts and red pepper
- In a separate bowl, mix together the lemon zest, herbs and oil, season and stir into the cheese mixture.
- Serve with toasted pittas and vegetable crudites.
Chickpea & California Walnut Breakfast Rostis
Vegan. Makes 7-9 fritters
- 100g California Walnuts
- 400g tin chickpeas – drained and rinsed
- 1 shallot – finely chopped
- 30g curly kale – chopped
- Small handful fresh parsley or coriander
- 1 courgette – grated
- 1-2 tsp dried mixed herbs (optional)
- 50g gram flour (chickpea flour)
- 4 tbsp olive oil for frying
- Salt and pepper to taste
To serve:
- Smoky Baked Beans
- Coconut yoghurt
- Fresh coriander or parsley, to garnish
- Chilli flakes
- Grind walnuts in a food processor for 30-60 seconds until it becomes a coarse crumb. Transfer to a bowl and set aside.
- To the food processor, add the drained chickpeas and chopped shallot, along with fresh parsley or coriander and 1/2 tsp salt. Blend until the mixture is well combined, but not a paste. Add the ground walnuts and blend again until everything is fully incorporated.
- Grate the courgette into a large mixing bowl, then stir in the walnut and chickpea mixture. Season with more salt and pepper to taste, and add the mixed herbs now, if using. Once the mixture is seasoned to your liking, stir in the gram flour.
- In a large, flat-bottomed frying pan, heat the olive oil on a medium heat. While the oil heats up, form the mixture into patties, about 6-8 depending how thick or thin you make them.
- Once the oil is hot, add the patties- as many as you can fit into the pan without them crowding each other. Fry for 2-3 minutes on each side until golden brown and crispy, then flip and cook for another few minutes, flipping a few more times until the rostis are cooked throughout- about 8-9 minutes. If they are thin, they’ll cook faster, so adjust frying time accordingly. If the fritters are getting too dark, reduce the heat a little. Once cooked, transfer the rostis to a plate lined with kitchen towel to soak up any extra oil.
- Serve with smoky beans and topped with coconut yogurt, fresh coriander or parsley, and a sprinkle of chilli flakes for extra heat.
California Walnut Breakfast Hash
Vegetarian, Gluten Free Prep: 10 minutes. Cook: 30 minutes. Serves 2-3
- 500g potatoes, diced
- 2 tbsp vegetable oil
- 1 onion, chopped (180g)
- 150g cherry tomatoes, halved
- 100g California Walnuts
- ½ x 25g pack parsley, chopped
- 200g spinach
- 2 medium eggs
- Boil the potatoes in boiling water for 8-10 minutes until just tender, drain and allow to steam dry.
- Meanwhile, heat the oil in a large frying pan and fry the potatoes for 5 minutes, add the onion and fry for a further 5 minutes until golden. Stir in the tomatoes, walnuts and parsley and cook for a further 3-4 minutes.
- Place the spinach in a large bowl and microwave on high for 2-3 minutes until just wilted, add to the pan and season with black pepper.
- Poach the eggs in boiling water for 2-3 minutes and serve on top of the hash.
Mushroom & California Walnut Orzetto
Vegetarian Prep: 15 minutes Cook: 20 minutes. Serves: 4
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 400g butternut squash, cut into 1cm dice
- 100g California Walnuts
- 200g mushrooms, sliced
- 250g orzo pasta
- 600ml vegetable stock
- 1 tbsp white wine vinegar
- 2 tbsp chopped parsley
- Heat the oil in a large frying pan and fry the onion, garlic and squash for 5 minutes. Stir in the walnuts and mushrooms and cook for 3 minutes.
- Add the orzo and stock, cover the pan and simmer for 10 minutes, stirring occasionally until the pasta is tender. Season and stir in the vinegar and parsley to serve.
Creamy California Walnut Pasta
Vegan Prep: 5 minutes Cook: 15 minutes. Serves: 2
For the creamy sauce:
- 60g California walnuts, soaked in boiling water for 30 mins (or up to overnight)
- 1tbsp olive oil
- 1/2 white onion
- 3-4 garlic cloves
- 50ml plant milk – I recommend soya for this one!
- 3 tbsp nutritional yeast
- 1-2tbsp Lemon juice
- 1 tsp nutmeg
- Salt & pepper to taste
- Pasta water – more or less depending on how thick you like your sauce!
To garnish:
- Fresh California walnuts
- fresh parsley
- Vegan Parmesan
- Submerge your walnuts in some boiling water and allow to sit for about 30 mins – or up to over night
- Boil your pasta according to the instructions
- Sauté the onions and garlic in olive oil until translucent
- In a blender, blitz the soaked walnuts, sautéed onion/garlic mixture, plant milk, lemon juice, nutritional yeast, nutmeg and pasta water
- Once smooth and silky, add your creamy sauce to the cooked pasta
- Garnish with fresh California walnuts, fresh parsley and vegan Parmesan cheese
*Approx. a handful
