Estimated reading time: 5 minutes
Whether you’re planning a festive get-together or a cozy evening with friends, having appetizers that are easy to make, delicious to eat, and healthy to serve is always a win. These party-ready delights feature walnuts as the star ingredient — adding the perfect crunch, rich flavour, and a boost of plant-based nutrition. Packed with good fats, protein, and antioxidants, walnuts not only elevate the taste but also make every bite feel a little more wholesome. So plan on and party on!
Tacos with Walnut Meat
Ingredients
Guacamole
2 avocados
1 diced tomato
2 cloves of garlic
1 pinch of salt
1 pinch of pepper
Optional: chili flakes
1/2 lemon
2 tablespoons yoghurt
For the Tomato Filling
4 tomatoes
1 onion
1 handful of parsley
Salt
Pepper
1 tablespoon olive oil
For the Yogurt Dip
200g yogurt
pepper
Walnut Meat
350g California walnuts
1/2 tablespoon oregano
1 pinch of cumin
3 large mushrooms
1 tablespoon tomato puree
1 teaspoon maple syrup
Salt
Pepper
Taco shell
Preparation
1. In a bowl, mash the avocados with a fork. Add the diced tomato, crush the garlic into the bowl, season with salt, pepper, and optionally chili flakes.
2. Stir in 2 tablespoons of yogurt and the juice of half a lemon.
3. Dice the four tomatoes and the onion, placing them in a second bowl. Finely chop the parsley and add the spices and olive oil. Mix well and let it infuse.
4. Season the yogurt with freshly ground pepper.
5. For the walnut mince, combine the walnuts, quartered mushrooms, tomato puree, maple syrup, and spices in a bowl. Mix, using a blender. Be careful not to overmix to retain a grainy texture.
6. Fry the mixture in a pan over medium heat for approximately 5 minutes without adding any oil.
7. Fill the taco shells with the prepared guacamole, tomato filling, yogurt dip, and walnut meat.
Fruit Kebabs with Sweet California Walnut Salsa
Ingredients
50g caster sugar
Zest and juice 1 lime
50g California walnuts, chopped
4 large strawberries
250g orange and yellow flesh melon, cut into cubes
1 large banana, cut into 4
2 teaspoons oil
Preparation
1. Place the sugar in a small saucepan with the lime juice and 4 tablespoons water, heat gently until the sugar has dissolved.
2. Bring to the boil and cook for 2 minutes or until pale golden. Add the lime zest, then stir in the walnuts, and set aside.
3. Thread the fruit onto 4 wooden satay sticks or skewers. Brush with a little oil and place on a BBQ or griddle pan for 2-3 minutes on each side.
4. Sprinkle over the walnut salsa and serve with lemon sorbet or Greek yogurt if liked.
Cook’s tip – Prepare the kebabs and walnut salsa in advance and place on the BBQ when needed.
Pulled Aubergine, Halloumi and California Walnut Sliders
Ingredients
2 aubergines
2 tablespoons BBQ sauce
50g California walnuts, chopped
6 small floured baps, halved
250g halloumi, sliced into 6
½ tablespoon olive oil
6 little gem lettuce leaves
Tomato chutney to serve
Preparation
1. Place the aubergines on a BBQ or griddle pan and cook for 15-20 minutes, turning occasionally until soft and slightly charred. Wrap in foil and set aside until cool enough to handle.
2. Cut the ends off and remove the skin, cut in half and pull apart the flesh. Place the ingredients in a bowl and mix in the BBQ sauce and walnuts, then season.
3. Toast the baps on the BBQ or griddle pan until golden.
4. Brush the halloumi slices with a little oil and BBQ or griddle for 1-2 minutes on each side until golden.
5. Place the lettuce on the bap base, top with the pulled aubergine, and then the halloumi. Add a spoonful of tomato chutney and the top of the bap to serve.
Cook’s tip – For extra flavour, add some sriracha sauce to the pulled aubergines and brush the baps with a little vegan mayo.
Walnut Stuffed Mushrooms
Shumaila Chauhan
Ingredients
200g mushrooms, stalks removed
Filling
1 tablespoon oil
2 green chilies
2 onions chopped
3 tablespoons walnut powder
2 tablespoons milk powder
1/2 inch ginger
1 tablespoon California walnut pieces, crushed
3 tablespoons pomegranate
4 tablespoons fresh coriander leaves
1/2 teaspoon black pepper
1/2 teaspoon roasted cumin powder
1/2 teaspoon garam masala
Preparation
1. Remove the stalk of the mushrooms and finely chop it. Keep the mushroom caps aside.
2. Heat oil in a kadhai on medium heat. Add the onions and sauté for 4-5 minutes. Add the walnut powder and milk powder. Mix well.
3. Add in grated ginger, crushed walnuts, mushroom stalks, pomegranate, green chilies, coriander leaves, and the ground spices. Season with salt and mix well.
4. Remove from heat and stuff each mushroom cap with the mixture.
4. Preheat the oven to 180°C.
5. Place filled mushroom caps on the sheet. Drizzle with oil.
6. Bake for 20-25 minutes or till mushrooms seem roasted.