Tuesday, May 13, 2008

not-the-parmesean

it must be something leftover from my childhood, but a pasta dinner just isn't the same without the "shakey cheese" on top. i'll go without and still enjoy it, but there's something about that fatty salty topping, that's just awesome.

so here are some recipes. i'll update this as i discover more. :)

tofu shakey cheese

ingredients:


1 block of tofu, frozen and thawed, pressed (I used trader joe's extra firm)
2 tsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1 tbsp dried basil crumbled between your fingers
1/8 c. nutritional yeast
2 tsp olive oil

directions:

in a small mixing bowl, add the tofu, lemon juice, salt, garlic, and basil, and squish with your hands till it's pretty well mixed and crumbly. add the nutritional yeast and olive oil and mix with a fork. store in a sealed container in the fridge for a couple weeks before it gets iffy.

variation: using unfrozen tofu makes this much moister and is a great pizza topping, stuffed shell/manicotti filling, or lasagna ingredient.


not-the-parm 1

ingredients:


1/4 cup peeled almonds
1/4 cup unsalted sunflower seeds
1/4 tsp lemon zest
1/4 tsp sea salt

directions:

grind almonds in mini food processor until coarse crumbs remain. add the other ingredients and process until crumbs are small to very small. transfer to spice jar with a shaker top and store in the fridge. makes about a half cup.

not-the-parm 2

ingredients:


1 cup walnuts
1/4 cup nutritional yeast
1 tsp sea salt

directions:

put the walnuts in a food processor and chop until they resemble crumbs or coarse crumbs. add the nutritional yeast and salt, and pulsate a couple more times to mix. i recommend keeping the mixture in the fridge; in there, i think it'll last indefinitely. makes about a cup.

5 comments:

Jane said...

Hi Jenny,
Have you tried nutritional yeast? That's what Lane and I use. I know some people really don't like the taste, but we think it has a nice hint of cheese. (But it's NOT parmesean.) Plus it gives a B12 boost, and that's always a good thing.
Jane of VeganBits.com

Jennifer said...

hi jane,

i dont like nutritional yeast sauces too much (tho i do have a recipe for one in here somewhere-- a nacho dip for warm pretzels), it's definitely got a flavor, you know? it does have that salty flavor of cheese, for sure, but it's a little more bitter i guess?

it's definitely healthy good stuff tho, so i add it to some of the stuff i cook. it's so amazingly packed with nutrients that i think non-vegans should even be using it :)

Jennifer said...

Jane,

I just wanted to let you know I updated my post with a new "not parm" recipe I made up tonight. It's just walnuts and nutritional yeast (and a pinch of salt), but it's delicious. I took a break from nutritional yeast for awhile, and I've had even more time to really forget what "real" cheese tastes like, and I think I've come back with a whole new appreciation for nooch :)

Thanks for the suggestion and inspiration!

theveganfoodie said...

I sometimes am to lazy to make a not parmesean for pasta. When I do I like to make an almond, seasame mixture from Veganomicon. Your notparms sound so good!

Jennifer said...

hiyas, Vegan Foodie! I haven't tried that not-parm recipe from Veganomicon, but next time I have those ingredients in the house, I'll have to give it a go.

Lately I haven't been making any of these things for pasta, but tonight I was on a kick and made some. I like that it'll keep for awhile in the fridge, too.