In the latest issue of Vegetarian Journal, Chef Nancy Berkoff,
EdD, RD, features nuts in her Vegan Cooking Tips column. Nancy writes, “Here
are ideas for adding nuts to your menu…
to salad dressings: Creations include a basil walnut vinaigrette or creamy
salad dressing with almonds, mustard, and dill with added chopped pine nuts.
to sandwiches: Chopped walnuts, almonds, peanuts, and pecans add a toasty
flavor and extra texture to grilled vegetable sandwiches, falafel, and hummus.
Or add chopped nuts to smooth peanut, almond, or soy butters to make a crunchy
as garnish: Increase protein, flavor, and texture by adding to bean and
rice casseroles, baked potatoes, hot and cold cereal, baking batters, puddings,
or vegan ice cream sundaes.
to pasta: Top 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.
to sauces: Stir peanut butter or soy butter into mushroom sauces for a Thai
effect; add ground almonds or pine nuts to creamy sauces and pecans or
pistachios to fruit sauces.
to breakfast: Baked apples, oatmeal, hot cereals, cold cereals, and muffins
can all benefit from a variety of chopped nuts.”
Read the entire column here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_cooking_tips.php
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php