Cooking & Baking

Steam-fried in evoo and veggie broth: chopped onion, red bell pepper, sliced carrots, sliced mushrooms, cut asparagus and minced garlic. When done I stirred in cooked pea protein infused rotini, air-fried tofu cubes and a small amount of vegan butter. Homemade vegan parm on top after plating. Cheers!🥂

Those who read my dinner postings might recognize that I often use vegan parmesan “cheese” on many of my dishes. It’s really simple to make and it adds tremendous flavor to any dish that uses dairy parmesan. I even sprinkle it on salads sometimes.

Vegan Parmesan Recipe

1 cup raw cashews
4 Tbsps nutritional yeast
1 tsp garlic powder
1/2 tsp salt
Put all ingredients in a food processor or NutriBullet style blender and process in short bursts. Stop as soon as it’s all blended. It will clump up if you over process it. Only takes a few seconds to process. Store in a cool dry place.