Vegan Parmesan

In my quest for delicious homemade vegan cheese, I have tried vegan parmesan before but only in a pre-grated form and quickly made with brazil nuts. This version takes five minutes to prepare but need to freeze solid before using. The wait is worth it because the end result is delicious! I especially love the versatility of this product because it can get grated right on top of your food, broken off into chunks for eating or thinly shredded into big shavings.

Vegan Parmesan
1 square
1/2 cup softened coconut butter*
1/2 cup melted regular coconut oil*
1/3 cup nutritional yeast
2 tbl fresh lemon juice
1 tsp salt
1/4 tsp vitamin c crystals*

Combine all of the ingredients in a blender and blend until smooth. Use a spatula to push down the sides to make sure everything is mixed.
Pour into a container and freeze until solid.
Cut off chunks, large shavings or grate when ready to eat. Store in the freezer.

*Coconut butter is unlike coconut oil because it is made up of both the fat and the oil of the coconut, not just the oil. It can be found next to coconut oil in health food stores.
*I mentioned "regular" coconut oil because there are two kinds: Coconut Oil & Extra Virgin Coconut Oil. The main difference is taste. Extra virgin coconut oil tastes like coconuts (surprise!) and the regular kind has much more of a neutral flavor which works great for this cheese.
*vitamin C crystals can be found easily at any natural foods store in the vitamin aisle or online.

Brussels Sprouts & Tempeh Hash with Brazil Nut Parmesan & Avocado

Hashes are a universally accepted dish for all meals, any time of the day. While usually made with potato, this hash uses thinly sliced brussels sprouts as the base. Use a food processor with a shredding attachment to process the brussels the fastest but a box grater will work too.


Two Years Ago Today White Bean Soup with Smokey Tofu & Rosemary Oil

Shredded brussels sprouts, caramelized onions, garlic and smoked maple tempeh served with creamy avocado and homemade parmesan made with brazil nuts and almonds.

Brussels Sprouts & Tempeh Hash
serves 3
3 tbl extra virgin olive oil, divided
1 yellow onion, small dice
2 garlic cloves, minced
1/2 lb brussels sprouts, shredded
salt and pepper
1/4 tsp red pepper flakes
8 oz smoked maple tempeh, medium dice
1-2 avocados, halved

Saute the onion and garlic in 2 tbl of olive oil until caramelized and tender, 7 minutes. Add the garlic and shredded brussels sprouts. Season with salt and pepper to taste and add the red pepper flakes. Cook 3-4 minutes until the sprouts have softened. Add the tempeh and the remaining 1 tbl of olive oil. Saute until the tempeh is golden brown.
Serve with avocado halves and sprinkle the top with plenty of brazil nut parmesan.

Brazil Nut Parmesan
1/4 cup nutritional yeast
1/3 cup slivered almonds
1/4 cup brazil nuts
1/4 tsp salt

Combine all of the ingredients in a food processor and blend for 20-30 seconds until the mixture is finely ground.