Plenty of people believe that a vegetarian diet means eating just salads and soup. On the contrary, vegetarian diets are rich in their variety. From curries and wraps to burgers and tacos, the options are truly endless. In fact, more and more people have now begun to discover that vegetarian meals can be flavorful, fun to make as well as deliciously nutritious. Besides, with the added crunch provided by California walnuts, you can even take your veggie recipes up a notch this World Vegetarian Day. A handful of walnuts, which helps to strengthen your nervous and immune system, provide a combination of key nutrients, including plant-based protein (4g), fiber (2g), and plant-based omega-3 ALA (2.5g).

So, let’s come together, shed all our inhibitions, and dive intovegetarian meals that are exceptionally delicious and nutritious. Don’t believe us? Well, why don’t we let the following vegetarian recipes speak for themselves? Happy cooking!

Beetroot Walnut Dumplings- Chef Neha Deepak Shah

Ingredients:
For Beetroot wrapper
3/4 cup all-purpose flour
Salt
1/4 cup water
2 tablespoons roasted beetroot puree
1 teaspoon vinegar

For Walnut Cottage Cheese Filling
1 cup mashed cottage cheese
1/2 cup California walnuts, chopped finely
1/4 cup onions, chopped finely
2 tablespoons coriander, chopped
1 green chilli, chopped finely
1/4 teaspoon grated ginger
Salt
Pepper

Preparations:
1. Bring the water, salt, beetroot puree, and vinegar to a boil. When it starts bubbling, add the flour.
2. Cook this for 30 seconds and then transfer to a working counter, it will be hot, knead it all together, rest for 20 minutes and then keep it covered with a muslin cloth.
3. Divide into 10g-12g portions and use accordingly.
4. Shape the dumplings with the filling inside & steam for 10-12 minutes.
5. Serve!

Walnut, Garlic & Herb Cheese Log- Chef Neha Deepak Shah

Ingredients:
500g fresh cream
1/2 teaspoon crispy garlic
1/2 teaspoon chilli flakes
1/4 teaspoon salt
1 tablespoon chopped parsley
1 tablespoon chopped spring onions
1 teaspoon fresh thyme (optional)
Crushed black pepper & pink salt

Coating
1/4 cup fine chopped California walnuts
1/2 teaspoon chilli flakes
1/2 teaspoon parsley

Preparations:
1. Heat the cream to a simmer state on a low flame & keep stirring continuously (Before boiling stage).
2. Add the mixture of vinegar & water to this and slowly stir it. It will start lightly curdling (unlike paneer, it won’t be visible, the mixture will seem thick)
3. Strain this on a muslin cloth over a sieve and set it aside for 20-25 minutes
4. Most of the water will drain off & at this point, cover this & leave it as it is in the fridge for at least an hour & if you want to store it as it is, put it in an airtight container and keep it upto 3 days.
5. For adding flavours – Add garlic,herbs,salt, and season it.
6. Roll it on a cling wrap and refrigerate for 20 minutes before coating.
7. For the coating, mix chopped walnuts, herbs, and chili flakes and roll the flavored cheese log on this and use it as required.

Walnut Curry- Chef Neha Deepak Shah

Ingredients
California Walnut Cream
3/4 cup California walnuts
6 tablespoons water

Thai Vegetable Curry
3 tablespoons vegetable oil
2 carrots, peeled and sliced 1/4-inch thick on the diagonal
1 red onion, halved and sliced 1/4-inch thick
1 medium red bell pepper, quartered and sliced 1/4-inch thick
1 medium yellow bell pepper, quartered and sliced 1/4-inch thick
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3/4 cup coconut milk
1/2 cup vegetable stock or broth
1/4 cup tomato paste
2 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar​
3 cups baby spinach
1 cup black rice, cooked according to package directions

Garnishes
1/4 cup chopped California walnuts, toasted
Fresh cilantro leaves, small Thai basil sprigs, fresh lime wedges

Preparations:
1. To prepare Walnut Cream, puree walnuts, and water in a small blender or food processor until light and fluffy.
2. To prepare vegetable curry, heat oil in a large skillet over medium heat. Add carrots and onion and cook for 10 minutes to soften, stirring occasionally. Add bell peppers and cook for 2 to 3 minutes or until crisp-tender. Stir in ginger and garlic and cook for 1 minute more.
3. Add coconut milk, vegetable stock, tomato paste, red curry paste, soy sauce and vinegar; cook for 3 minutes more. Stir in walnut cream and spinach, cooking just until spinach is wilted.
4. Serve over hot cooked rice and garnish with walnuts, cilantro, Thai basil and lime wedges.

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