I am so glad it’s Friday and a beautiful one here! Temps in the 70s with plenty of sun and it’s supposed to continue through the weekend, finally! I had lunch with my sister and two young nieces today and had an interesting conversation with the 4-year-old. She asked me what I usually had for breakfast and I explained my smoothies and how I love lots of greens and fruit in them. Her response was, “But that’s just a drink, not a meal!” I explained that I add protein powder and ingredients to make it a meal, but she wasn’t grasping the concept. Anyway, my disappointment with Parma drove me to experiment with a homemade vegan Parmesan cheese alternative that’s moister and packs more flavor.
Italian Nut Parm Topping
1 cup Brazil nuts
1 clove garlic
1 tsp. salt
2 tbsp. nutritional yeast
1 tsp. Italian seasoning
Process all ingredients in a food processor or blender.
I used the dry container on my Vita-Mix and ground close to a powder to fully blend the seasonings. It’s fabulous sprinkled on salads, raw marinara and zucchini noodles. The Brazil nuts give it a nice oily, moistness that Parma just does not have and will keep in the fridge for 5 days.