A few years ago I made a vegan parmesan using the typical nut + nooch combo. David had just turned 2 at the time, and couldn’t say parmesan—he pronounced it “carma john.” We made it fairly regularly for a long time, and then I got lazy and just made sure to add some extra salt on top of my pasta—not nearly as good!
^^^ Bowl by Jeanette Zeis.
It occurred to me the other day that we could no longer make this yummy pasta topping, as it is full of nuts that Jonathan can’t have (read more about Jonathan’s allergies here). And that’s when I came up with “Parma Jonathan.” Nut allergy sufferers everywhere REJOICE!
I used toasted hemp seeds in this yummy topping and it is just as flavorful as my first version—plus it packs a healthy nutritional punch! I sprinkled this on some delicious Avocado Basil pasta tonight and the boys devoured it. It gives just the right salty bite that those sprinkles in that green foil can did (seriously, how in the world is shelf stable cheese a good idea?). This makes a big batch—enough to last you a few weeks of pasta!
Next time you are invited to a dinner party where the host agrees to hold the cheese on the pasta (yay!), bring a batch of Parma Jonathan and offer to share! Your friends will be amazed at how such a simple combination can taste so delicious. Maybe they’ll finally understand how you can possibly live without cheese!
If you try this recipe let me know—leave a comment, share the link, or take a picture and tag #frieddandelions on your favorite social media platform! It’s always great to hear and see from all you! And if you’re not already, come follow me on Facebook. I’m closing in on 1,000 followers and am planning an exclusive giveaway for Facebook followers once I hit 1K. Think chocolate, nut (& seed) milk bags, and more—tell all of your friends!