Then spring arrived: soft, bright light, growth, birth, beginnings, quiet, revel, love, glory, and new life.
And a proud mama!
six bundles of softness, fluff and feathers
PINE NUT PARMESAN
Slightly adapted from here.
I enjoy parmesan cheese. For my daughter and husband, who avoid dairy, this is a great substitute. It is so tasty that I find myself using it as well. I suggest tripling the recipe.
preparation 20 minutes
makes 1½ cups
ingredients
½ cup/70g pine nuts
2 Tbsp/20g sunflower seeds
2 Tbsp/20g unhulled sesame seeds
1 tsp lemon zest (optional)
1 cup nutritional yeast (sold in the UK under Engevita & in Australia, it is called savoury yeast flakes.)
¼ tsp fine rock salt
preparation
- Heat a small skillet over medium heat. Add the pine nuts and seeds. Toast until golden, stirring and watching constantly to avoid burning them. Transfer to a bowl to cool.
- Add the nuts and seeds, lemon zest, and salt in a small food processor or upright blender. Grind until coarsely ground. I like it relatively coarse with a few seeds whole for a little crunch and surprise.
- Pour into a bowl and stir in the nutritional yeast. Check the seasonings and adjust them to your liking.
- Pour into a jar and store it in the refrigerator.
Goodness shared from Stacey
