Wednesday, November 11, 2009

Rice Parmesan

Delicious in its own right, this is also an excellent alternative to Almond Parmesan for the nut allergic.

This is good eaten freshly made, but even better if refrigerated for 24 hours! Use this to make Chicken Faux Parmesan, Gremolata, or simply use as you would Parmesan cheese. Keeps refrigerated, up to 1 month.

1/2 cup Crunchy Rice Cereal (Enjoy Life)
2 tablespoons nutritional yeast flakes
2 teaspoons chickpea miso
2 teaspoons lemon juice
1/4 teaspoon sea salt
  1. Select airtight storage container with tight-fitting lid that can be refrigerated.
  2. In food processor or blender combine Nutty Rice Cereal and nutritional yeast flakes; blend until finely ground.
  3. Add chickpea miso, lemon juice, and sea salt; pulse or blend until well combined.
  4. Scrape down sides of processor bowl; blend again if needed.
  5. Pour into storage container.
  6. Refrigerate up to 1 month (be sure to date the container).
Servings: 1 cup
Preheat: None
Prep Time: 10 min
Cooking Time: None

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several wheat-free miso’s on the market that can be used in equal replacement.

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