I bring to you: Parmela, the most recent addition to the world of vegan parms. It boasts an impressive natural ingredients list which lend that authentic parmesan bite. Vegan Cuts was offering a great price on two shakers a few weeks ago and I couldn’t resist!
First, the classic marinara atop al dente pasta had to be attempted. Is there any other way to really test a vegan parm’s authenticity? The taste was different than my usual sprinkling of nooch, yet satisfying. The stuff did have a bit of a bite, but not in the distantly familiar way original parmesan does. It was different, it was tasty – it’s a great addition to my growing spice cupboard. I might prefer Parma! brand, because that’s what I’m used to, although my testing did not stop here!
Next I topped my favorite pasta dish with Parmela: Creamy Miso Alfredo. This dish begs for another layer of bite to match the most subtle pungent miso undertones. This was a better match and is something I will try again. I am most looking forward to reusing the adorable shakers, too! (Nerd.)
My pasta fever did not end there – oh, no. After visiting my first farmer’s market of the season (YAY) the need to use up some rainbow chard and garlic scapes blossomed into a spicy soba noodle dish, which I will share with you: