Wednesday, September 26, 2012


It's getting easier and easier to find most of the "unusual" ingredients I cook with, even without having to search out natural food co-ops, yet one item that still seems to be hit and miss when I'm not near a Whole Foods or Sprouts, is vegan parmesan cheese. But now that I've found the recipe for "Parmasio" (page 193), I'll never have to worry about this again! A blend of toasted sesame seeds, nutritional yeast, and salt ground to a powder in a food processor, Parmasio stands in perfectly wherever parmesan is called for in a recipe. Robin Robertson named this for the Japanese condiment, Gomasio, made from sesame seeds and salt. The nutritional yeast gives it the cheesy component. You'll never miss dairy-based parmesan if you have Parmasio on hand.


  1. I'm waiting for this book to arrive to me via an inter-library loan. Your blog is so awesome and is building up the anticipation for my cookbook to arrive!

    I check your blog frequently now since I've found it but don't always leave a comment. I bet you get tons of traffic though!

  2. Hi Bookwormbethie! Thank you so much for the kind words about my blog, I really appreciate hearing that, and the fact that you come visit here regularly! :) I'm sure you will enjoy the cookbook once you get it, and I would be interested in hearing about the recipes you try and what you think of them as well. I do seem to get a pretty good traffic flow, and hope everyone can hang with me until I finally get through all 1000 recipes!!

  3. mmm, sesame seeds. I've done this with cashews and almonds, and now I can't wait to give it a try with sesame seeds.

    1. Hi HeidiSue! Isn't it great that so many nuts and/or seeds work in this approach? I use whatever I have on hand, and it always comes out good. Thanks for dropping by! :)