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Recipes

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Product Review: Parma! Vegan Parmesan Cheese Substitute

September 16, 2018
September 16, 2018

Dairy, like coffee, is one of my vices that I have an on-again, off-again relationship with. I’m closer than ever to weaning myself and have been very pleased to see what the new wave of dairy-free substitutes have come up with.

Enter Parma.

Parma is a vegan parmesan cheese substitute. They graciously sent me several samples to try and I have been quite enjoying them! They totally hit a nostalgia factor that has been missing since I eschewed old school Kraft parmesan some time in the 90’s. My suspicions of Kraft were not unwarranted; it appears their “100%” Parmesan cheese has been cut with cellulose, commonly derived from wood pulp.

Anyone else remember this stuff??

 

Like the ‘parmesan’ of my youth, Parma has a fine, granulated texture that makes it perfect for sprinkling atop any kind of Italian dish you can think of. Unlike the cellulose-laced ‘cheese’ of my youth, Parma’s ingredients are as follows: Nutritional Yeast, Organic Sunflower
Seeds, Walnuts, Himalayan Crystal Salt, Organic Hemp Seeds (original flavor). So instead of a dose of inflammatory milk proteins, I’m shaking out some lovely omega-3 fatty acids and B vitamins onto my plate. I’m digging it. Also, it creeped me out that Kraft cheese could sit on the counter for 3 years and never taste off. Why is that?!?! Parma must be kept in the fridge. That’s a sign it’s real food, people.

Parma adds a burst of lovely flavor to popcorn, pasta, dips and sauces.

So you can bet I busted open the Original flavor to try on some gluten-free pasta with marinara once my samples arrived! I did a side-by-side comparison of the original and the garlicky-green Parma and must say the flavor bump of the garlicky green won me over! I think I could put that on just about anything!

Soon after I was hit with a craving for a creamy dressing so I made what ultimately ended up being a zesty, creamy dip that I’m loving paired with artichokes (truly life-changing) and other veg. It’s added a nice shift in typical flavors I work with and I’m really excited to bring Parma into my repertoire to keep things interesting as I (again) pursue dairy-free living. Parma is in most urban health food stores (even in Anchorage, Alaska!) and is also available on Amazon (here)*

 

Try this dip the next time you get your hands on a steamed artichoke or any time you want a zesty, cheesy dip or sauce!

Creamy Parmesan Dip (vegan/gluten-free)

First, make an Egg-Free Mayo
(recipe adapted from the New York Times)

  • 1/4 cup liquid from a can or pot of cooked chickpeas (this is known as aquafaba)
  • 1/4 tsp ground mustard
  • 1/4 tsp sea salt
  • 1 1/2 tsp apple cider vinegar
  • 1 tsp honey
  • 3/4-1 cup avocado oil or other neutral oil

 

Add aquafaba, mustard, salt, vinegar, and honey into a blender. Whirl on high, and slowly drizzle in the oil until the liquid emulsifies into a mayonnaise.

Next, make dip:

  • 1 cup aquafaba mayonnaise
  • 2 garlic cloves
  • 1/2 lemon, juiced
  • 2/3 cup Parma Vegan parmesan
  • 2 tsp rice wine vinegar
  • 1 tsp Worcestershire sauce
  • 1 tbsp coarsely ground black pepper
  • 2 tsp dijon mustard
  • salt to taste

Put all ingredients into a blender or food processor and process until smooth. Store in the refrigerator; keeps for about 2 weeks or longer. Can be mixed in with pasta, roasted vegetables, or used as a dip for cucumbers, artichoke (this is the best!) and other veggies.

DISCLOSURE: Product samples were gifted to me, but all opinions expressed are my own. Affiliate links allow Amazon to send me a small commission as a thank you for the referral. The price on any item is the same for you whether it is an affiliate link or not, and using affiliate links contributes to supporting VIBRANCE, a small, female-owned business.

0 Comments/in Recipe-Dips, Recipe-Sauce, Recipes, Reviews and Recommendations /by Aimee Gallo, Vibrance Nutrition

Paleo Vegan Gobi Manchurian

September 15, 2018
September 15, 2018

Oh, cauliflower! Is there anything you can’t do?

 

My first taste of Gobi Manchurian was a handful of years ago from Indian Food takeout in Portland. I was blown away by the complexity of taste and texture in these little nuggets of fried cauliflower and knew I had to make it myself. Upon exploration, I discovered it was breaded and fried, so I wanted to create a recipe that was more aligned with my eating style. I took to Pinterest, grabbed a couple recipes, and sat on the idea over the next four years but never forgot that dish.

Fast forward to last month, when I found myself overloaded with cauliflower due to a shopping snafu. I had already made Buffalo Cauliflower and Cauliflower rice, so decided this was going to be the moment that I put my procrastination abilities to fine use; I was going to avoid studying by trying to recreate Gobi Manchurian!

Gobi Manchurian is the result of the Chinese influence on Indian food (yeah, I didn’t know that happened either, although it is rumored to be in only one small area of India) and it is definitely the case of two great tastes tasting great together. Traditionally, cauliflower is dipped into a spiced batter and then deep fried, but I opted to bake it instead.

Here’s the recipe I came up with:

Paleo Gobi Manchurian

 

Cauliflower Nuggets

  • 1 cup cassava flour (can sub GF flour blend if not paleo)
  • 1/4 tsp white pepper
  • 1 tsp. powdered ginger
  • 1/2 tsp. powdered garlic
  • 1.5 cups water*
  • 1 tbsp. coconut aminos
  • 1 tbsp. oil
  • 1 head cauliflower, chopped into bite-sized florets

Sauce:

  • 2-3 tbsp. sesame oil (let your taste guide you)
  • 1 tbsp. grated ginger
  • 1 large clove garlic, crushed
  • 1-2 tbsp. hot sauce (I used sriracha)
  • 2 tbsp. tomato paste
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. coconut aminos
  • 1 -2 tsp. honey
  • 1 jalapeño or thai chile, diced
  • 1/2 cup onion, diced
  • 2 scallions
  • 1/4 – 1/2 cup cilantro, chopped

*less water may be needed if using an alternate flour

 

Preheat the oven to 400 degrees F/ 200 degrees C.

In a medium mixing bowl, add cassava flour, pepper, garlic and ginger. Mix to combine well. Drizzle coconut aminos and oil over mix, then add water slowly, mixing it in until the consistency is like thick pancake batter. Coat the cauliflower with the batter, and set the cauliflower on a baking sheet lined with parchment paper or a well-oiled baking sheet.

Roast cauliflower for 20 minutes, turning once to brown on all sides.

While roasting, make sauce.

Mix sesame oil, ginger, garlic, hot sauce, tomato paste, vinegar, honey, and coconut aminos in a blender and blend to combine thoroughly and more finely dice the garlic and ginger. Saute the onion and chili over medium high heat with a dash of oil and about 2-4 tbsp. water to ‘steam saute’ until the onion is translucent. Add the sauce and remove from heat.

When browned, remove cauliflower nuggets from oven and let cool slightly. Toss in the sauce until well coated, and then fold in diced scallions and cilantro.
Serves 4.

 

 

0 Comments/in Recipe-Side Dish, Recipe-Vegetables, Recipe-Winter, Recipes /by Aimee Gallo, Vibrance Nutrition

Paleo Buffalo Cauliflower (Gluten-free, Dairy-free)

August 17, 2018
August 17, 2018

Serves 4

Ingredients

1 head cauliflower, torn into bite-size pieces
1 cup cassava flour
~ 1 cup water
1 tsp. garlic powder
1/2 tsp. salt
2/3 cup hot sauce

Preheat oven to 450F.

In a medium-sized bowl, gently whisk together cassava flour, water, garlic powder and salt. You may need to add more water to get a dippable consistency; aim for something resembling thick pancake batter.

Roll cauliflower into the batter a few pieces at a time, making sure to coat each piece completely. I use my hands for this to ensure a nice, even coat is applied to each piece. Place the battered cauliflower on a parchment paper lined baking sheet, or use a silicon mat for a non-stick surface. Bake for approximately 15 minutes, tossing halfway through.

In the meantime, add the hot sauce in a large bowl. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture until all pieces are well coated. Return the cauliflower to the baking sheet and bake an additional 15-20 minutes or until slightly crispy.
Resist temptation and let the cauliflower cool for 15 minutes before serving, lest you burn your tongue and expose your raw tongue flesh to scalding capsaicin. Serve with your favorite dairy-free creamy dip or dressing (Tessame’s Creamy Ranch is delightful!)

0 Comments/in Recipe-Autumn, Recipe-Side Dish, Recipe-Snack, Recipe-Vegetables, Recipe-Winter, Recipes /by Aimee Gallo, Vibrance Nutrition
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A Vibrant Life

I've studied nutrition and fitness from a variety of experts for over 20 years. In this time I've come to understand that no diet, nor exercise plan, is right for every body. Your body has a unique set of needs, and by listening and exploring, you and I can learn the language of your body and begin giving it what it needs, so that greater energy, vibrancy, health and happiness can be yours!

A healthy body is a platform for an abundant, vibrant life. It's all yours for the taking. Are you ready for it?

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