Login: Kristin Meier
I first 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 quickly got out my food processor and made some of my own. It was super easy to make. I threw some walnuts and nutritional yeast, in a food processor, and Voila, parma! I have found it to be a great substitute for the familiar grated parmesan- a wonderful topping on just about anything from soups and salads to pastas and potatoes. The possibilities are endless!
In the interest of experimentation, I added some organic Great Northern beans, pepper, garlic powder, and parsley to the parma mixture, along with a little grapeseed oil, and let the food processor do its thing. The result was an alfredo-like sauce that I stirred in with whole-grain pasta, Northern Beans, and mixed vegetables. The result was a tasty little dish that the kids wolfed down before running off to baseball practice. It was quick, nutritious, and delicious, so it covered all the bases! Score!
- 8 oz whole grain spaghetti noodles (gluten free works too!)
- 16 oz frozen organic mixed vegetables, defrosted
- 15 oz organic Great Northern beans, divided
- 16 oz walnuts
- 1c nutritional yeast
- 2 t pepper
- 2 t garlic powder
- 2 T parsley
- 3 T grapeseed oil
Cook pasta per package instructions. Defrost mixed vegetables. Drain and rinse beans. Place half of beans in food processor along with walnuts, nutritional yeast, pepper, garlic powder, parsley, and grapeseed oil. Pulse until well blended. Combine mixture with pasta, remaining Northern Beans, and mixed vegetables and stir well to coat evenly. Enjoy!