The Vegetarian Useful resource Group Weblog

Chef Nancy Berkoff, EdD, RD gives these concepts for including nuts in your menus:

• Add to salad dressings: Creations embrace a basil walnut French dressing or creamy salad dressing with almonds, mustard, and dill with added chopped pine nuts.
• Add to sandwiches: Chopped walnuts, almonds, peanuts, and pecans add a toasty taste and further texture to grilled vegetable sandwiches, falafel, and hummus. Or add chopped nuts to easy peanut, almond, or soy butters to make a crunchy sandwich.
• Use as garnish: Improve protein, taste, and texture by including to bean and rice casseroles, baked potatoes, cold and warm cereal, baking batters, puddings, or vegan ice cream sundaes.
• Add to pasta: High tomato-sauced pasta with chopped almonds or pine nuts, creamy-sauced pastas with walnuts or pecans, or toss pasta with olive oil, sautéed garlic, and chopped almonds.
• Add to sauces: Stir peanut butter or soy butter into mushroom sauces for a Thai impact; add floor almonds or pine nuts to creamy sauces and pecans or pistachios to fruit sauces.
• Add to breakfast: Baked apples, oatmeal, scorching cereals, chilly cereals, and muffins can all profit from a wide range of chopped nuts.

Learn your entire article right here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_cooking_tips.php

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