The perfect condiment * Great taste * Vegan

* Dairy-free * Soy-free * Gluten-free * GMO-free * Kosher

* Super Food * Omega 3's * trace minerals 

* B12 * complete protein 

Parma! Recipes and suggestions:

Rather than wine, take a bottle of Parma! to your next gathering.

Parma! makes a sweet and savory Valentines gift,stocking stuffer, and party gift.

If you have any recipes you would like to share, please send them to parmamama @ eatparma . com, we would love to post them.​​​

Parma! Pasta

1 lb pasta - regular pasta noodles,

zucchini noodles*, or spaghetti squash

1/8 to 1/4 cup olive oil, to taste

1 or 2 tomatoes, cut into small bite sized


1 or 2 garlic cloves, smashed and diced

1/2 lemon, optional

1 cup Parma! - Original, Garlicky Green, or Chipotle Cayenne

Fresh basil for garnish

Prepare pasta according to directions. Mix noodles with olive oil, garlic, and  optional lemon juice. Plate and sprinkle on the tomatoes and Parma!. Top
with basil. Enjoy!

*Zuchinni noodles can be made with a Spiral
Slicer (for angel hair pasta) or a  Spirooli Slicer (for thicker  noodles). Or you can use a knife and slice into thin strips or rounds. You can also make noodles with crook neck squash, butter nut squash, and other vegetables with these machines.

**Spaghetti squash noodles (angel hair size)-- bake a medium spaghetti squash, cut in half, face down with a little water at 350 degrees for about 40
minutes, until you can easily scrape squash into strands with a fork Mix the noodles gently with olive oil, garlic, and optional lemon juice.
Plate and sprinkle on the

tomatoes and Parma!.

Top with basil.

Parma! Pesto

One bunch basil (you may mix it with other

greens, like spinach, chard, kale, parsley, etc.

)A few TBL. herbs such as sage and oregano

1 cup Parma! (one 3.5oz bottle)

1/3 to 2/3 cups olive oil, depending on how you like the texture

1 to 2 cloves garlic

Good salt and fresh cracked pepper to taste

In food processor combine all ingredients to make the pesto. Enjoy on  crunchy bread, pasta, veggies....with a little Parma! sprinkled on top. For extra pesto you won't eat right away, put it in freezer trays and freeze.

Fettuccine Alfredo

by Shannon

1 or 2 Zucchini - use a Spiral Slicer (for angel hair pasta) or a Spirooli Slicer (for thicker noodles), or grated, or using a wide grater, make long thin strips.

Cashews - about 1 cup, depending on how thick you want your sauce.

1/2 lemon to taste

1 cup Parma! (1 - 3.5oz bottle), to taste

1 to 2 cups water

Salt to taste

Basil or parsley as garnish

Blend the dry cashews into a flour. Add 1/2 the Parma! then slowly blend in water.Add additional Parma! to desired consistency and taste; add salt to taste. Put a portion of zucchini onto plate or bowl, add a dollop of sauce on top. If you are using wide zucchini strips, lay out the strip, put a dollop of cheese on top and roll it up. Garnish with Parma! and fresh herbs.

Parma! Kale Salad

inspired by Sarah

Kale - wash kale, cut out the spine, and break into bite sized pieces, put in big bowl (I like to use a large ​Tupperware with tight fitting lid so I can turn it over to help it marinate)

Olive oil - pour on a little, to taste, approximately a 1/4 cup per bunch.

Garlic - smash/chop/dice a few cloves

Mix it all together (over night in frig is perfect, the kale gets softer over time). Then when you are ready to eat it, top with Parma!yummm!​​​

Vegan Artichoke Dip

This is a BIG potluck hit!!!

1 cup mayo (Vegenaise works well)

1 can artichoke hearts in water

1 can chopped green chilies

1 cup Parma!1 can chopped olives

1 or 2 garlic cloves, smashed and minced

salt to taste

Heat oven to 350 degrees. Drain and chop artichoke hearts. Mix everything together. Put into baking dish. Bake 20 minutes or until just brown.
Don't overcook. Enjoy with pita, veggies, or dipper of your choice.

Simple and Delicious Winter Squash

Buttercup squash, or acorn, butternut or another winter squash - cut in half or pieces, Put face down in oven safe baking dish with a little water. Bake
for 45 minutes or so at 350 degrees, until a fork goes through it easily (last 10 minutes can turn face up). Scrape flesh out of skin, mash.

Add oil of choice (butter-type), mix well.

Sprinkle with Chipotle Cayenne Parma! or Garlicky Green Parma! This dish is rich, cheesey and creamy, warm and cozy. Bon appetite!

​​No-Corn Popcorn

Wash and cut up cauliflower into bite size pieces and put in a bowl.

Sprinkle on a generous serving of Parma!, any flavor.

Mix it up and enjoy!

Simple Salad

Take your favorite green, chopped

veggies, tomatoes or salsa, chopped

avocado, sprinkle with Parma! and enjoy!

Tomato & Cucumber Salad

Tomatoes & cucumbers, cut into bite size pieces1/2 lemon to taste

1/4 cup to taste olive oil

1 to 2 garlic cloves, smashed and diced

1/4 bunch basil or other fresh herb, torn into small pieces or diced

Parma! for top.

Mix everything together into a favorite bowl. Spoon into individual servings, Sprinkle (or pour) Parma! on top. Enjoy!

Spinach Salad with Parma!

By Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyappIi

Ingredients 3 cups baby spinach lettuce

2 scallions, finely chopped

½ cup dried cranberries

2 tablespoons white balsamic vinegar

½ medium red onion

3 teaspoons spicy mustard

1 teaspoon lime zest

1 tablespoon fresh lime juic

2 teaspoons agave nectar

Pinch of nutmeg

1/4 cup olive oil

2 Tbsp. fresh basil, finely chopped

2 Tbsp. fresh cilantro, finely chopped

Sea salt and freshly ground white pepper

2 Tbsp. Parma! Chipotle Cayenne

1. In a bowl, toss spinach, scallions and cranberries. In a blender, puree the vinegar, red onion, spicy mustard, lime zest and juice, agave nectar and nutmeg.

2. Slowly add in olive oil, basil and cilantro.

3. Season the dressing with salt, pepper and Parma!; toss with the salad.

4. Enjoy!

Bean n’ Edemame Grapefruit Salad

By Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple,

Ingredients ½ tsp. chili powder

2 tsp. black sesame seeds

1/3 cup olive oil

1/4 cup red wine vinegar

1 tsp. grapefruit zest

1/4 cup Greek plain yogurt

Sea salt and freshly ground white pepper

1 (16oz. can) black beans, drained and rinsed

1 (16oz. can) chick peas, drained and rinsed

2 cups edemame, cooked

1 large Ruby Red grapefruit, peeled and sectioned

2 Tbsp. fresh cilantro, finely chopped

3 Tbsp. Parma! Original Flavor

1. In a large bowl, whisk together the chili powder, black sesame seeds, olive oil, vinegar, grapefruit zest and Greek yogurt; season with sea salt and pepper. Add black beans, chickpeas, edemame and grapefruit segments; cover and refrigerate for 2 hours.

2. Sprinkle in the Parma! and fresh cilantro before serving.

Chipotle Butternut Delight

By Linda

Chop a carrot, put with hot water in blender and pulverize. Add baked peeled squash. Blend more. Add water if needed until desired soup consistency.Optional throw in some Romaine or other greens and blend -- this will turn it
green. Saute chopped onion until caramelized. Lightly steam thinly sliced brussel sprouts and chopped broccolli, then mix with carmelized onions. Put that mixture into bowls and pour soup mixture over. Top with Chipotle Cayenne Parma!Yummmmmm

Parma! Artichoke Dip

from our friends at Edge of the Woods, in CT

1 can artichoke hearts (not marinated)

3 tbs Garliky Green Parma!

2 tbs Original Parma!

1/8 teaspoon salt (or to taste)

1/8 teaspoon ground black pepper

2 small cloves garlic mashed or minced (1/4 teaspoon of dried garlic powder will work if you don't have fresh)

1/2 cup Vegan Mozz shredded (one which melts well)

1/2 cup light Vegan Mayonaise (or full fat if desired)Chop
the artichokes up small

Mix with everything else and place in an oven
safe continer. Bake at 325 degrees for about 20 minutes or until golden brown. Enjoy with your favorite dipping items like crackers, sourdough bread, or pita chips!

Brussel Sprouts ala Parma!

Cut the brussel sprouts in half and steam. When done add your favorite butter or butter-type spread and put Chipotle Cayenne Parma! on top.

Cheese Tortillasby Mike Adams,

Take several heaping spoonfuls of regular hummus. Sprinkle a generou serving of Parma! on top. Mix it up with a fork and slather it on top of a corn tortilla covered with organic quinoa and spicy black beans. Pour fresh salsa on top and sprinkle with fresh cilantro. You've got "cheese" tortillas!

Dairy-Free Pizza

By Mike Adams,

Take a gluten-free pizza crust. Pour organic pizza sauce on top. Add chickpea hummus and Parma! and you've got the beginnings of a pizza!  Just add fresh onions, tomatoes, peppers or whatever other toppings you

Cauliflower Salad

Inspired by Sergei & Valya Boutenko and Amy Donato

1 head cauliflower

1/4 cup olive oil

1/4 cup lemon juice

1 bunch green onions

1 bunch cliantro

l1/4 to 1/2 cup Parma!, any flavor

Chop the veggies into a bowl then mix them with the rest of the ingredients. Serves 3-5. Nice to serve with sliced tomato and Kalamata olives.  Delicious....