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I absolutely adore this recipe, as it never fails to bring a sparkle of joy to my daughter’s eyes. She might not be the biggest fan of olives or toast, but her love for vegan parmesan is insane. She’s so fond of it that she often sneaks a few spoonfuls while I’m preparing the toast, and even more when I’m storing it away in the fridge later.

For the Vegan Parmesan:

Ingredients:

  • 100 grams (⅔ cup) of raw, unsalted cashews
  • 3 tablespoons of nutritional yeast
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of salt

Method:

  • In a food processor or blender, combine the cashews, nutritional yeast, garlic powder, and salt.
  • Pulse until it forms a fine, crumbly texture. Don’t over-process.

For the Toast:

Ingredients:

  • 1 slice of your favorite bread
  • 100 grams (about 1 cup) of mushrooms, sliced
  • 30 grams (about 1/4 cup) of whole pitted olives
  • 15 grams (about 1 tablespoon) of homemade vegan parmesan
  • 1 tablespoon of olive oil
  • Salt and pepper, to taste
  • Optional: a small clove of garlic, minced, or garlic powder
  • Optional: a drizzle of balsamic vinegar cream or a little honey for glazing the mushrooms

Steps:

  • Heat the olive oil in a pan over medium heat. Cook the mushrooms until browned and tender, about 5-7 minutes. Add minced garlic in the last 2 minutes, if using. Season with salt and pepper.
  • Optionally, add a drizzle of balsamic vinegar cream or a bit of honey to the mushrooms while cooking to lightly glaze them.
  • Toast your bread slice to your desired crispiness.
  • Place the cooked mushrooms and whole pitted olives on the toast.
  • Sprinkle with homemade vegan parmesan.

 

Kids can help by spreading the mushrooms and olives on the toast and sprinkling the vegan parmesan. Also – they can help with adding the ingredients of the vegan parmesan in the food processor. And pushing the button, of course.

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