Log in: Kristin Meier
I read about Parma cheese, a vegan replacement for the traditional powdery parmesan, in the 30 Day Vegan Challenge Colleen Patrick-Goudreau » The 30-Day Vegan Challenge and was curious to try and make some of my own. It was super easy to make. Just grind up some walnuts and nutritional yeast in a food processor, and Voila, parma! It is a great substitute for the familiar grated parmesan and is a wonderful topping on just about anything from soups and salads to pastas and potatoes. The possibilities are endless!
I decided to do some experimenting with my home-made parma cheese and came up with a delicious eggplant “parmesan” that was a synch to make. Enjoy!
- 1 eggplant, cubed
- 1 zucchini, diced
- 8 oz white button mushrooms, sliced
- 8 oz organic spinach leaves
- 2 T Italian seasonings (or better, used fresh, diced basil and oregano!!)
- 2 T pepper
- 3 t garlic powder
- 2 T parmesan cheese (I made mine in food processor with 16 oz walnuts and 1/2 cup nutritional yeast flakes)
- 1 15 oz can Muir Glen organic tomato sauce
Preheat oven to 350 degrees. Coat baking dish with non-stick spray. Arrange eggplant, zucchini, mushrooms, and spinach in baking dish. Coat veggies with Italian seasoning, pepper, garlic powder, parma cheese, and tomato sauce. Mix well. Bake for about 20 minutes, stir, and bake for an additional 20-30 minutes until tender. Serve as is or over whole grain pasta. Also makes a great topping on pizza or garlic bread. Enjoy!