Description
This vegan nut parmesan adds depth to any dish – not only does the crumble texture look fabulous, the garlic edge complements anything grilled, roasted, fried or raw. It’s also great sprinkled on sliced tomatoes and cucumber – keeping it simple.
Ingredients
Scale
- 130g / 1 cup of Brazil nuts
- 1 teaspoon of chopped garlic
- ¼ teaspoon salt
- 1 tablespoon of nutritional yeast
Instructions
- Pulse all the ingredients together in a food processor until you get a fine crumble. Taste and add more salt if desired (not so much if you’re kapha).
- Store in an airtight container or jar in the fridge for up to 3 months.
Grilled Aubergine & Courgette
- Slice your aubergine and courgette.
- Brush with a little olive oil and sprinkle with salt and black pepper – both sides.
- Grill until slightly charged on both sides.
- Serve with a dollop of coconut yoghurt and a sprinkle of brazil nut parmesan.
Notes
Makes 1 small jar. Time: 10 minutes.
BRAZIL NUTS
Kapha or suffering from a Kapha imbalance? Don’t use too much of this. As per nuts generally, Brazil nuts are particularly oily, heavy and Kaphogenic and should not be taken in conditions of channel blockage or high ama.
Pacifies, Pitta – can aggravate Kapha and Vata.
Brazil nuts have received recent popularity for their ability to stimulate the thyroid.
