For the veg parmigiano:
1/4 cup of cashews or walnuts
2 tbs nutritional yeast
1/2 – 1 tbs salt free spice, such as Mrs. Dash
For 1 little bowl 3-4 servings:
600 grams Brussels sprouts
1 tsp olive oil
1 medium onion, diced
3 Tbs sliced almonds (or chopped pistachios)
1/4 cup raisins, soaked, rinsed, chopped
1/2 tsp ground pepper
salt to taste
Add all ingredients for the parmigiano in a food processor or dry content blender and grind to even crumbly parmigiano texture. Set aside.
Wash and clean brussels sprouts from outer leaves, cut in half and slice thinly.
Soak and rinse raisins, chop.
Heat little oil in a skillet, add onion and cook stirring 4-5 minutes until transparent (you may also use water to cook onions).
Add more oil (or water) plus the brussels sprouts. Cook stirring until tender, but still green abt. 5-10 minutes.
Stir in pistachios, veg. parmesan and pepper, add salt if desired.
Transfer to a bowl and serve warm. ©2013Sabineart.com