Plant Based Twists to Classic Summer Dishes

Plant-Based Salad

With people more focused on health and nutrition now, interest in plant diets is hotter than ever. One easy way to trend: Summer couples produce simple ingredients such as pecans for dishes that will be of interest to the family. Ever is a versatile and naturally sweet ingredient with a rich and crunchy texture. Because each ounce serving of nuts offers three grams of fiber and protein, essential vitamins, minerals, and heart-healthy benefits, pecans also become one tasty way to boost the nutrition of any recipe. In fact, according to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove, that eating 1.5 ounces per day of plenty of nuts - including pecans - as part of a nutrition low in saturated fat and cholesterol can decrease the risk of heart disease. A one-ounce serving of pecans has 18g of unsaturated fat and only 2g of saturated fat. Add a sweet and nutritious crunch to this Mediterranean Pasta Salad, or substitute the meat for Grilled Cauliflower Steaks with nutritious and nutritious pecan pesto. The recipe search is more flavorful than visit here and watches more recipes

Mediterranean Salad Pecan Pasta 

Serve 10 Prep Time: 15 min Cooking Time: 12 min 1/4 cup salt 12 ounces pasta 4 cups radicchio, sliced ​​1 cup marinated olives 1/2 cup marinated artichoke, 1/3 cup size pieces chopped dried tomatoes 1 cup chopped fruit 3/4 cup chopped parsley or mint 6 ounces feta cheese 1 orange, sliced ​​2 cups chopped spinach Lemon vinaigrette and fresh cracked pepper (optional) 1. Bring a pot of water to a boil? a cup of salt. When the water boils, add to the pasta, and cook for about 10 minutes. When the pasta is cooked, set aside. 2. In a large and clear bowl, layer half the radicchio, and half of the olives, artichoke, and tomato on top. add half the pasta, 1/2 cup pecan,  3 ounces of feta, half the parsley, and orange slices. 3. Add the spinach, then flip layers with radicchio, olives, artichoke, tomatoes, pasta, pecans, parsley, feta, and oranges. 4. If using dressing, add after the layer is equipped. 5. Add fresh pepper and refrigerate before preparing.

Grilled Cauliflower Steak with Pecan Basil Pesto 

Serves 8 hours Preparation: 5 minutes Cooking time: 10 minutes 2 heads of cauliflower, cut 8 cauliflower steak 1 inch 1 tablespoon pecan, avocado or olive oil Salt and pepper, to taste For the pesto: 2 cups fresh basil 1/4 cup raw pecan half 1/2 spoon salt 1/4 teaspoon pepper 1 garlic cloves 1 teaspoon lemon zest 1/2 cup pecan or olive oil 1/3 cup shredded parmesan cheese 1. Preheat grill to medium-high heat, around 375 to 400 degrees F. 2. Brush the sides of the cauliflower steak with oil and add salt and pepper. 3. Bake each side of the steak for 4 minutes. 4. Remove from grill and let rest. 5. Make pesto: in a processor pour, basil pulse, raw pecans, garlic, salt, pepper, and lemon juice until finely chopped. Add olive oil and blend. 6. Transfer the pesto to a bowl and add the parmesan cheese. 7. To serve, top the cauliflower steak with pesto.