easy weeknight meal: sweet potatoes with cheesy pistachio dust (vegan, gluten free)

 

As a food blogger, it can be tempting for me to post oodles of complicated, fancy recipes that have a big wow factor. Because those are the things that get a lot of splash and attention.

But, that’s not reality.

As a mom of four and business owner two times over, I don’t have time most days for complicated and fancy. I’m guessing you don’t either.

Which is why I’m sharing more of a meal idea than a “recipe” with you today. It’s an easy weeknight meal that is uncomplicated, but tasty. Simple, but satisfying. Light on ingredients but packed with the nutrients your body needs to fuel itself for all the things you do.

That’s the beauty of an easy weeknight meal, isn’t it?

First we start with a sweet potato. Packed with vitamins, fiber, potassium, sweet potatoes are one of my favorite comfort foods. I like to prepare them either by baking them whole or cutting them in half and placing cut side down on a baking sheet to get a be-you-ti-ful carmelization, like you see with the sweet potatoes in the picture above.

Next comes a side of salad. Here’s where you can find the dressing and basic to a chop salad that frequently makes an appearance on our table. It’s one the kids like, especially since I let them customize their toppings. Just ignore the picture…clearly, I’ve been working on my photography skills.

To amp up the protein and keep this meal from being ho-hum, I whipped up and added some cheesy pistachio dust (dairy free, of course) to both the potato and the salad. You’ll find the recipe for that below.

 

 

If you’re pressed for time during the week, you can prep much of this meal ahead of time over the weekend by pre-baking the sweet potatoes and mixing up the pistachio dust and salad dressing. I don’t recommend prepping the veggies ahead (unless you’re having them the next day) since they start to lose some of their nutrients after being cut. Instead, chop them up while you’re warming the sweet potatoes (I always do this in the oven, as I ixnayed the microwave for food years ago).

So there you have it! An easy weeknight meal that can be partially prepped ahead of time or simple enough to come together even in a pinch.

 

vegan nut Parmesan

A trio of nut Parmesans to get your cheese fix even without the dairy.

Course: Topping
Author: Andrea Anderson
Ingredients
Pecan Parmesan
  • 1 c. pecans, toasted
  • 4 tsp. nutritional yeast
  • 3 tsp. avocado or olive oil
  • ¼ tsp salt
Cashew Parmesan
  • 1 cup cashews
  • 8 tsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp avocado or olive oil
Pistachio Parmesan
  • 1 c shelled pistachios
  • 9 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 2 tsp avocado or olive oil
Instructions
  1. For each Parmesan (separately)...add the ingredients to a food processor or blender and pulse or mix until the nuts are finely chopped. Do not over mix or the nuts will begin to release their oils and stick together.

Store in an airtight jar in the fridge for up to two weeks.

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor for the cheesy pistachio dust

vegan nut Parmesan (vegan, dairy free, gluten free)

(this post contains affiliate links which help fund this blog but at no cost to you)

 

I think one of the hardest things about going “all in” with a plant-based diet is giving up the dairy…especially cheese. It’s one of the foods I thought I could never live without and believed it would be easier for me to be a vegetarian than a vegan.

Thankfully, we’ve entered an era where it’s easier than ever to give up our “could never live without” foods, especially when our health is at stake.

So today I’m sharing with you one of my favorite “cheese hacks” for salads, soups, stews or where ever you might like a sprinkle of savory cheesy flavor (but without the dairy): vegan nut Parmesan. Three kinds to be exact.

 

 

I was first introduced to the idea of a vegan nut Parmesan in Angela Liddon’s first cookbook…her recipes were a life-saver to this vegan newbie! Besides the cheezy flavor they add to a dish, I also love that they add a pop of plant-based protein, especially to leafy green salads which have a lower protein content than other dishes.

Since trying that first vegan nut Parmesan, I’ve experimented with other nuts and seeds and found the three that I’m sharing with you today to be my favorites…

Pecan Parmesan: This is the one directly inspired by The Oh She Glows Cookbook. I love it on salads and roasted vegetables or even snacking on it right from the jar when I’m craving something salty.

Cashew Parmesan: I love this best with almost everything…pasta, pizza, soups, salads and stews and believe it most closely resembles the real thing in both texture and flavor.

Pistachio Parmesan: Sprinkling it over sweet potatoes is my favorite way to enjoy it, but it’s lovely on salads too.

 

And here are the recipes for each:

vegan nut Parmesan

A trio of nut Parmesans to get your cheese fix even without the dairy.

Course: Topping
Author: Andrea Anderson
Ingredients
Pecan Parmesan
  • 1 c. pecans, toasted
  • 4 tsp. nutritional yeast
  • 3 tsp. avocado or olive oil
  • ¼ tsp salt
Cashew Parmesan
  • 1 cup cashews
  • 8 tsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp avocado or olive oil
Pistachio Parmesan
  • 1 c shelled pistachios
  • 9 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 2 tsp avocado or olive oil
Instructions
  1. For each Parmesan (separately)...add the ingredients to a food processor or blender and pulse or mix until the nuts are finely chopped. Do not over mix or the nuts will begin to release their oils and stick together.

Store in an airtight jar in the fridge for up to two weeks.