and 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 eating dairy this is a great substitute, it is so tasty that I find myself using it as well.
Preparation 20 minutes
Makes 1 cup
ingredients
½ cup/70g pine nuts
2 Tbsp/20g sunflower seeds
2 Tbsp/20g unhulled sesame seeds
1 tsp lemon zest-optional
½ cup nutritional yeast (sold in the UK under Engevita & in Australia it is called savoury yeast flakes.)
¼ tsp fine rock salt
preparation
1. Heat a small skillet over medium heat, add the pine nuts and seeds, toast until golden, stirring and watch constantly to avoid burning them. Transfer to a bowl to cool.
2. In a small food processor/upright blender, add the nuts and seeds, lemon zest, nutritional yeast, and salt, grind until coarsely ground. I like it quite coarse with a few seeds whole for a little crunch and surprise. Check seasonings and adjust to your liking.
3. Pour into a jar and store it in the refrigerator.
Goodness shared from Stacey
