I am generally not a fan of dairy substitutes. There are many vegan options available today, but many (not all) are made with soy and fillers. I am not a huge fan of any kind of substitute. It doesn’t mean I’m vehemently opposed, it just means as a general rule I try to avoid the “pretend” versions and create my own. You’ll find these vegan parmesan crumbles a great natural alternative!
INGREDIENTS
- 2 MEDIUM BUNCHES CURLY OR BLACK KALE
- 4 LARGE GARLIC CLOVES
- JUICE OF 2-3 LEMONS (RESULTING IN ½- ¾ CUP LEMON JUICE)
- ¼ CUP EXTRA VIRGIN FIRST COLD PRESSED OLIVE OIL
- ½ TSP. SEA OR SPECIALTY SALT (NOT YOUR TYPICAL IODIZED FINE GRANULAR SALT)
- FRESHLY GROUND BLACK PEPPER
- 2 CUPS RAW PECANS
- 6 TBS. NUTRITIONAL YEAST
YOU’LL NEED A MINI-FOOD PROCESSOR, BAKING SHEETS AND PREFERABLY A SALAD SPINNER
METHOD
- PREHEAT OVEN TO 350 DEGREES FARENHEIT
- LINE BAKING SHEET WITH PECANS
- ROAST PECANS IN OVEN FOR APPROXIMATELY 10-15 MINUTES KEEPING AN EYE ON THEM TO AVOID BURNING
- SET UP PREP COUNTER TO DE-SPINE KALE, CRUSH GARLIC CLOVES AND JUICE LEMON. ADD GARLIC TO LEMON JUICE.
- IF PECANS TURN SLIGHTLY DARKER BROWN THESE ARE PERFECT. THEY’LL GIVE YOU THAT DEEP RICH “PAREMESAN” FLAVOR. NO WORRIES IF YOU SLIGHTLY OVERCOOK THEM. A LITTLE MORE IS BETTER.
- LET PECANS COOL
- CHOP KALE INTO VERY SMALL BITE SIZED PIECES, WASH AND SPIN DRY
- PROCESS PECANS IN FOOD PROCESSOR AND GRIND INTO VERY FINE CRUMBLES. IF YOU PROCESS TOO MUCH THE OILS WILL SPEARATE SO PULSING IS BEST.
- REHEAT YOUR CRUMBLES FOR 5 MORE MINUTES TO GET A NUTTY FLAVOR AND PARMESAN TEXTURE.
- PROCESS AGAIN THIS TIME WITH NUTRITIONAL YEAST.
MIXING THE SALAD
- SET KALE IN A LARGE WOODEN SALAD BOWL
- DRIZZLE OLIVE OIL AND MASSAGE WITH FINGERTIPS
- POUR LEMON/GARLIC MIXTURE AND FLUFF
- ADD PARMESAN CRUMBLES AND TOSS LIGHTLY
- OPTIONAL ADDITIONS: DRIED CRANBERRIES OR SUN-DRIED TOMATOES.
Recipe written by Laura Bushey, MAT Certified Health Educator and Personal Holistic Chef. She can be found at http://kitchenoflife.wpengine.com/about-laura/
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