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


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

parma @ eatparma . com, we would love to post them.​​​

Cheese Tortillas

by Mike Adams, NaturalNews.com


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, NaturalNews.com


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
enjoy.




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 cauliflower or pulse in food processor. 

Mix everything together, serve and enjoy.





Spinach Salad with Parma!
By Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyappIe.com

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 juice
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


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.
Slowly add in olive oil, basil and cilantro.
Season the dressing with salt, pepper and Parma!; toss with the salad.
Enjoy!




Bean n’ Edemame Grapefruit Salad
By Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, ww.thehealthyapple.com


1/2 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

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

Vegan Bowl with Parma! Sauce


cooked brown rice
baby spinach or lettuce of choice
carrot, peeled and coarsely grated
beet, peeled and coarsely grated
avocado, pitted and sliced
sunflower sprouts, or any other kind of sprout or micro green
cooked tempeh or tofu
pumpkin seeds, or another type of seed


For tofu or tempeh - pan fry the tofu or buy all ready flavored tofu or tempeh.
For more flavor, marinate either for 30 minutes in soy sauce, organge juice, and chili flakes. Garlic and ginger can be added to marinade too.


Parma! Sauce:

1/4 cup tahini
1/4 cup Parma!
1/2 tsp turmeric
1/2 inch to 1 inch ginger, peeled and chopped
1 or 2 cloves garlic, peeled and chopped
2 TBL maple syrup or agave
1 TBL apple cider vinegar
4 TBL water
1/8 tsp cayenne pepper (optional)


Blend it all together. Pour on top of veggie bowl.


Broccoli Salad with creamy vegan dressing


8 cups broccoli, cut into florets (save stalks for juicing or include them chopped up in the salad)
sprouts, mung bean or other
1 shallot, thinly sliced


Lightly steam the broccoli until they have just turned green. Spread the broccoli flat on baking sheet or platter to cool off and drain as much moisture as possible.


Dressing:

1 cup cashews, soaked for atleast an hour, drained and rinsed
3 garlic cloves, peeled and chopped
2 TBL dulse
1 tsp mustard
2 lemons, juice and zest
1 to 2 tsp Parma!
1/2 cup water
good salt to taste

Blend until smooth.

Toss everything together and top with Parma!


Pasta alla Parma!


Pasta - noodles of choice, or zucchini noodles*
1/8 to 1/4 cup olive oil, to taste
1 or 2 tomatoes, cut into small bite sized chunks
1 or 2 garlic cloves, smashed and diced
1/2 lemon, optional
Parma! - Original, Garlicky Green, or Chipotle Cayenne
A bunch of basil, chopped. A few leaves whole


Prepare pasta according to directions.
Mix noodles with olive oil, garlic, chopped basil, and optional lemon juice.
Plate and spread on tomatoes and lots of Parma!.
Garnish with whole basil leaf. 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 Parma!


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 noodles with olive oil, garlic, chopped basil, and optional lemon juice.
Plate and spread on tomatoes and lots of Parma!.
Garnish with whole basil leaf. Enjoy!


Brussel Sprouts a la Parma!


Preheat oven to 350 degrees. Rinse and cut the brussel sprouts in half.
Melt coconut oil (or oil of choice) and mix in 1 cup Parma!. Combine oil/Parma! with brussel sprouts.


Spread onto a baking sheet.
Bake at 350 degrees for approximately 40 minutes or until you reach the texture you like - and enjoy!


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.


Vegan Fettuccine Alfredo


Cook your noodles as directed.
or use zucchini noodles (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 noodles onto plate or bowl, add a dollop of sauce on top.
Garnish with Parma! and fresh herbs.


If you are using wide zucchini strips, lay out the strip, put a dollop of cheese on top and roll it up.


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).
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.


Here's another version by our friends at Edge of the Woods, in CT


Parma! Artichoke Dip


1 can artichoke hearts (not marinated)
3 tbs Garlicky 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!


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 and MASH.
Add a little 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. You can also pulse in a food processor.
Sprinkle on a generous serving of Parma!, any flavor.
Mix it up and enjoy!


Simple Salad


Start with your favorite greens, add chopped veggies, add tomatoes or salsa, and of course chopped avocado.
Top with your favorite dressing and Parma! Then enjoy!


One of our favorite dressings:

Olive oil - to cover the blades on your blender, 3 to 4 TBL nama shoyu, one or two garlic cloves, 1 to 2 TBL dijon mustard, a handful of herbs, ginger (about 1/2 inch to 1 inch). Blend


Another version is to replace the dijon with tahini.


Cucumber & Tomato Salad


Tomatoes & cucumbers, cut into bite size pieces
1/2 lemon to taste
1/4 cup to taste olive oil
1 to 2 garlic cloves, smashed and diced
1/2 red onion sliced thin
1 or 2 avocados, chopped
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!


Bengal Special Dal inspired vegan lentils with Chipotle Cayenne Parma! and avocado


1 cup lentils
3 cups water
1 cup onion, thinly sliced
3 to 4 cloves garlic chopped
1/2 teaspoon turmeric
1 bay leaf
3/4 cup tomatoes
1/2 teaspoon salt
1 TBL oil
1 avocado


Wash lentils. Combine lentils with water in a saucepan over medium heat.
Add turmeric, bay leaf, tomatoes, and salt. When it begins to boil, reduce the heat to a simmer.


Cook until the lentils break apart and thicken slightly, about 20 minutes.


Meanwhile, in a skillet, heat the vegetable oil over medium heat. Add the onions, cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onion is very tender and dark brown 15 to 20 minutes. Stir in garlic and cook for two minutes.


Pour onion mixture into lentils and stir. Put into bowls, add Chipotle cayenne Parma! and avocado.


Zucchini Noodle Delight


Mix Zucchini noodles, cabbage, avocado, little bit of Italiany dressing, and Parma!.

Chipotle Butternut Delight
By Linda


Carrot, chopped
Squash, baked and peeled
Some romaine or other greens, optional
Onion, chopped
Brussel sprouts, thinly sliced
Broccoli, chopped


Put carrot with hot water in blender and pulverize. Add squash and blend more. Add water if needed until desired soup consistency. Throw in some Romaine or other greens and blend (optional) -- this will turn it green.


Saute onion until caramelized. Lightly steam brussel sprouts and broccoli, then mix with caramelized onions.


Put that mixture into bowls and pour soup mixture over.

Top with Chipotle Cayenne Parma! Yummmmmm.


Parma! Popcorn


Prepare your popcorn.

Add oil or buttery substance.

Top with your favorite flavor of Parma!

Enjoy!