I made an exciting new vegan recipe. First, a HUGE shout out to SusanV at FatFree Vegan Kitchen for her amazing creations… she is a huge inspiration and I’ve managed to feed all my cheesy cravings thanks to her re-inventions of classic meals. Her Eggplant Parmesan is exactly like the “real” thing. Now eggplant’s aren’t really my fave food, in fact they’re not really even on my radar. I think people assume they are a vegetarians staple – usually part of a grilled veggie medley – and while they might have health properties that I’m not aware of, in my experience they’ve just been more of a pain in the ass then they’re worth.
My only mod is with the Vegan Parmesan Cheese. To make a real good replicate takes no time at all. Just whirl raw cashews, nutritional yeast, and sea salt together in a food processor. Make lots so you can keep it stored in the fridge to use for any meal, like pasta, salad etc.