![]() This spring green flatbread with edamame pesto is a versatile recipe, too. And then there’s the edamame, of course, which provides bright greenness and plenty of plant protein! In lieu of parmesan cheese, it’s got nutritional yeast flakes and lemon juice. It features most of the ingredients of a traditional basil pesto – fresh basil, walnuts, olive oil, and garlic. The key ingredient here is definitely the edamame pesto. To serve, you’ll want to finish these flatbreads with fresh herbs, like mint, microgreens, or edible flowers. Then you’ll top with sauteed seasonal veggies of choice, like asparagus tips, snow peas, and a variety of mushrooms. You’ll top that pan-grilled naan with edamame pesto that’s simply whirled up in a food processor. To make this seasonal recipe, you’ll lightly brush the bottom of the whole grain naan (flatbreads) with extra-virgin olive oil and pan-grill it until crisp and browned, which only takes 3 minutes. And, of course, eating plant-based instead of animal-based is healthy for the planet while it can play a role in combating climate change. The flatbread is such a tasty way to get veggies (hello, asparagus!), too. ![]() ![]() But, unlike traditional pizza, it’s 100% plant-based and full of spring (and green) delight. This Earth Day-inspired recipe for spring green flatbread with edamame pesto is just as awesome as pizza. ![]()
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