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. Wednesday, September 26, 2012
Parmasio
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. 
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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!
ReplyDeleteI 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!
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!!
ReplyDeletemmm, sesame seeds. I've done this with cashews and almonds, and now I can't wait to give it a try with sesame seeds.
ReplyDeleteHi 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! :)
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