3 drool-worthy walnut recipes for nut fanatics

Did you know that plant-based eating doesn’t necessarily mean that you need to go meat-free? Fruits, vegetables, whole grains, and a variety of protein-rich foods like beans and peas, and soy (like edamame) are the mainstays of plant-based eating. However, low-fat milk, seafood, lean meat, poultry or eggs can also be added to recipes in small amounts, if desired. One can also include nuts like walnuts and seeds to their plant-based dishes to add an extra crunch of creaminess and flavour. To cash on some nutty flavour, here are some mouth-watering walnut recipes for you!

But before that, let’s know what walnuts have to offer in terms of nutrition:

Walnuts are known to be a source of good fats and these crunchy delights are the only tree nut with a significant amount of omega-3 fatty acid. Incorporating walnuts into plant-based meals is a simple and convenient way of adding essential nutrients into one’s daily diet.

Celebrity chef Sabyasachi Gorai shared these fresh and colourful recipes with HealthShots to give your favourite dishes an instant plant-based makeover right away!

3 delish walnut recipes you can’t just cook once:

1. Zucchini noodles with walnuts pesto rosso

Ingredients

Also Read

6 vegan ice cream recipes to beat the summer heat Read Now

2 zucchinis

For the sauce:
70g sun-dried tomatoes
60g extra virgin olive oil
1 bunch of fresh basil (approx. 30g)
25g Parmesan cheese
25g walnuts
½ clove garlic (optional)
1 squeeze of lemon juice
Pinch of salt
2 dashes of black pepper

To garnish:

3 cherry tomatoes, cut in half vertically
Capers
Black olives
Walnut powder (grated walnut)
Fresh basil leaves.

Preparations

1. Cut the zucchini with a carrot peeler. Pass the zucchini through the frying pan with some extra virgin olive oil.
2. For the sauce: To make the red pesto sauce, soak the sun-dried tomatoes for at least 15 minutes before making it so that they rehydrate. (If they are preserved in oil, this step is not necessary).
3. Once the tomatoes are soft, blend them in a blender together with the rest of the ingredients of the sauce and grind until obtaining a dense paste.
4. To serve: Form a nest with the zucchini noodles and add the pesto rosso walnut sauce. Add the cherry tomatoes, capers, black olives, fresh basil and walnuts on top to serve.

2. Walnut, aubergine and mushroom keema curry

Ingredients

150g walnuts, chopped
1 tablespoon oil
1 onion, chopped
1 red chilli, finely diced
1 tablespoon curry powder
1 teaspoon turmeric powder
1 aubergine, cut into 1cm dice
200g mushrooms, sliced
400g chopped tomatoes
100g baby spinach
225g basmati rice, cooked

Preparations

1. Soak the walnuts in lukewarm water for 20 minutes, drain well.
2. Meanwhile, heat the oil in a large frying pan and fry the onion and chilli for 4-5 minutes, add the spices and then the aubergine and mushrooms, and cook for a further 4-5 minutes.
3. Stir in the tomatoes, 100ml water and walnuts, bring to a boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season.
4. Serve with the cooked basmati rice.

3. Persian Walnut Salad

Ingredients

1 cup walnuts, lighted toasted
1 bunch radishes, thinly sliced (use a mandolin)
4 Persian cucumbers, thinly sliced (or sub 1 large English cucumber)
4 scallions, thinly sliced
1 cup chopped parsley
1 cup chopped cilantro
½ cup chopped mint
½ cup chopped dill
1/4 cup chopped tarragon or chives
1/2– 1 cup crumbled feta (optional)
¼ cup olive oil
1 tablespoon lemon zest
3 tablespoons fresh lemon juice, more to taste
½ teaspoon allspice
Salt and pepper to taste

Preparations

1. Toast walnuts on a sheet pan, in an oven at 180 C for 12-15 minutes, until lightly toasted. Keep aside to cool it.
2. Place cooled walnuts along with remaining ingredients in a large bowl and toss well. Taste, adjust salt and lemon. If it tastes bland, add a little more salt. It should have a refreshing lemony kick.