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Hemp-esan, and New Uses for Old Dressings

Posted Mar 24 2010 11:38am


Hey guys,

GREAT feedback on yesterday’s post ! It was so interesting to hear how you all negotiate the zone between eating consciously, but without dogma and fear. Thanks for chiming in!

It’s no great secret that parmigiano-reggiano — or Parmesan, as we like to call it here in the US of A — is one of the world’s most beloved cheeses. No surprise there: it’s salty and unmistakably flavorful, and a little goes a long way. So what do those of us who aren’t into the fromage do to replicate some of that effect? Well, we have a few options. There’s Parma , a product I love: vegan, raw, and out-of-control tasty, it’s sure to add flavor to your dishes. There’s Rawmesan , which I haven’t tried, but looks pretty good, too. There’s Galaxy’s vegan Parmesan , which isn’t raw, but if your body tolerates soy nicely, is a tasty alternative (and great for those who are used to a more traditional Parmesan texture). And for those of us who like to keep things really simple, there’s always a healthy sprinkle of nooch .

Last night, as I threw together some raw pasta leftovers, I noticed that I had only a few tablespoons of nooch left in my pantry. I also noted that I was down to a few tablespoons of hemp nuts. I’d wanted to experiment with a light, yet protein and nutrient rich topping for a while — especially since many of my clients are in search of a parmesan substitute. So I decided to experiment with a hemp based “cheese.” Into my food processor went 3 tbsp of hemp seeds and 3 tbsp of nooch. I pulsed for a few moments, and came up with this:


It was absolutely delicious! And a wonderful offering to my clients who are a little worried about protein intake with a mostly vegan diet: hemp seeds, as we know, are a rich source of complete protein, and nutritional yeast packs eight grams in a tablespoon and a half. I’ll definitely be recommending this topping to clients, and enjoying it’s nutty, salty, and earthy taste myself.

Last night was also a fun exercise in leftover usage. I have a small vat of carrotini dressing at home, and I’ve been wondering how I’ll make a dent before it goes off. Since I also had some spare zucchini, I decided that carrotini noodles would be the order of the day. The recipe? No recipe. Just one spiralized zuke, 1 cup of chopped mixed veggies, and about a quarter cup of carrotini dressing mixed in, like so:

010-500x375 011-500x375

Then, of course, came a small mountain of the hemp-esan:


Along with some steamed broc and cauliflower, it was a tasty and hasty meal:


Two thumbs up! I admit, I’m not a leftover fan: I love variety, and leftovers don’t give me much room for that. But when leftovers offer me new and unexpected ideas for using up a dish I’ve already made (like turning a salad dressing into a “pasta” sauce), well hey, that’s pretty cool.

What about you guys: leftover fans? Not so much? Would love to know! More importantly, let me know what you think of hemp-esan. I’m a fan :-)

Happy hump day, all.


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