Cheesy Broccoli-White Bean Soup and A GIVEAWAY!

What's better than a new recipe post? A new recipe post with a GIVEAWAY! Hooray! Are you as excited as me? I know giveaways are super dope and you can't wait, but first...a review and a recipe! So, here's the story. In my omnivorous days I loved me some cheese. Big time. Blue cheese, brie cheese, parmesan cheese. All the cheeses. Oooo, gouda cheese! It's safe to say I had a thing for stinky cheeses, m'kay? As a vegan, I thought cheese was just one of those things I had to give up. Not so says Daiya, maker of delicious vegan mozzarella and cheddar cheese. I was thrilled to have both these lovely cheeses back in my life, and let me tell you I can pound some Daiya...that sounded better in my head...Anyways, I've been using nutritional yeast as a replacement for parmesan and have even seen a couple of recipes for homemade vegan parmesan floating around. But let's get real, I don't have time to make parmesan cheese right now. Maybe one day. One, glorious day...but not now.

And then, like a gift sent down from heaven, a cheerful yellow tub of vegan Parmela Parmesan Style Aged Nut Cheese arrived at my doorstep and all was well in the world. I was pumped, obviously but then I thought, "Could this really taste like my beloved, dearly departed parmesan cheese?" I couldn't wait to find out.

My friends, I want to stop and take this time to have a serious moment with you. Parmela's vegan parmesan cheese...it takes like actual, straight-up legit parmesan cheese. I would like to add that I AM NOT compensated for this review. I just really, really love it. If there was a blind taste test between the two, the only difference would be that the vegan cheese doesn't really melt. As for taste, it would honestly be very close. In truth, I had a hard time stopping myself from eating it all straight out of the little tub. Shameful.

Parmela Parmesan Style Aged Nut Cheese

What: Parmela Parmesan Style Aged Nut Cheese is a parmesean cheese replacer. It comes "grated" in a little tub and just use it anywhere that you'd use grated parmesan cheese. Parmela is a vegan fermented cheese made from almonds, cashews, nutritional yeast, soybeans and tamari. No dairy! I love that it's actually aged because many vegan parmesan cheese replacers are not, and they just don't seem replicate that unique parmesan taste. I actually asked Todd with excitement and wonderment after tasting it plain, "How do they do it?!" Magic. That's how. 1 tsp. contains 13 calories.

Why: Because parmesan cheese is freakin' delicious but it's not vegan and honestly it's not all that good for you no matter how amazingly tasty it is or what the National Dairy Council says. Did you know they use cheese mites and maggots to get that "aged nutty flavor" of some aged, hard cheeses. It's actually a proof of it's quality. I'm sorry, in case you missed that...mites and maggots may be in part what makes that hard cheese you're gnawing on so delicious. Maggots, people! While the maggot process may not be bad for your health, it certainly strengthens my decision that I don't need to be eating cheese anytime soon. I'll stick to Parmela instead. Also, all ingredients are GMO-free!

How: According to Parmela, "The formation of Parmela's authentic rich cheese flavor occurs during fermentation, which is also where the soy is broken down into a form that is more easily digested." No mites or maggots needed.

Where: Online, Parmela can be found at VeganEssentials.com, Food Fight! Grocery, Pangea and Spencer's Market. To see if it is available locally in your area, click here.

Cost: Online, Parmela retails for $3.50-3.99 for one 2.3 oz. tub.

Recurrence: No more plain nutritional yeast for me. When I need parmesan cheese, I'll reach for Parmela.

--- At the bottom of the page, enter the giveaway to win your own adorable tub of scrumptious Parmela! ---

To showcase the amazing power of Parmela I needed a most awesome recipe and this Cheesy Broccoli-White Bean Soup fit the bill perfectly. It's a wonderfully cheesy and creamy broccoli soup. Perfect for a night in.

 Cheesy Broccoli-White Bean Soup

Inspired by Whole Living

Serves 4

• 1 head of broccoli, florets chopped and stems thinly sliced
• 2 Tbsp. olive oil
• 1/2 tsp. turmeric
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 15 oz. can white beans, drained and rinsed (I used Great Northern White Beans)
• 2 1/2 cups vegetable stock
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. Parmela vegan parmesan cheese
• splash of soy sauce
• 1 Tbsp. Parmela for sprinkling
• fresh lemon thyme leaves, or herbs of choice for garnish (optional)

First, wash and chop the broccoli and steam it for about 5 minutes or until it's just softened and still brightly colored.

Dice the onions and mince the garlic. In a medium saucepan, heat the olive oil with the turmeric and then add the diced onion. Saute for a few minutes or until tender, then add the minced garlic and saute a couple more minutes, until fragrant.

Next, add the rinsed white beans and the vegetable stock to the saucepan and bring to a simmer. Stir in the salt, pepper, 2 tsp. of Parmela and the soy sauce. Once it's reached a simmer remove it from the heat. Allow to cool slightly.

In a blender add all the steamed broccoli and then the contents from the saucepan. I did this slowly in one big batch while leaving the lid off the blender (I live on the edge). Alternatively, it can be done in batches, but whatever you do make sure to allow steam to escape or the top of the blender could blow off. No, this has never happened to me personally (maybe because I don't use lids), but I have read horror stories.

Garnish generously with more tasty Parmela and a sprinkling of fresh herbs. Voila! The taste of parmesan was never so good, or good for you.

Cheesy Broccoli-White Bean Soup and A GIVEAWAY!

Recipe Type: Soup

Author: Katie - Produce On Parade

Serves: 4

A wonderfully cheesy and creamy broccoli soup. Perfect for a night in.

Ingredients

• 1 head of broccoli, florets chopped and stems thinly sliced
• 2 Tbsp. olive oil
• 1/2 tsp. turmeric
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 15 oz. can white beans, drained and rinsed (I used Great Northern White Beans)
• 2 1/2 cups vegetable stock
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. Parmela vegan parmesan cheese
• splash of soy sauce
• 1 Tbsp. Parmela for sprinkling
• fresh lemon thyme leaves (or herbs of choice) for garnish (optional)

Instructions

1. Steam the broccoli for about 5 minutes or until just soft and still brightly colored.
2. In a medium saucepan, heat the oil with the turmeric and then add onion. Saute for a few minutes then add minced garlic and saute until fragrant.
3. Next, add beans and stock to saucepot and bring to a simmer, stir in salt, pepper, 2 tsp. Parmela and soy sauce. Once at a simmer remove from heat.
4. Blend everything in a blender. Allow the steam to vent. Can be done in batches.
5. Garnish generously with more tasty Parmela and a sprinkling of fresh herbs.

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*This Giveaway Is Now Closed*

That's right folks, win your very own Parmela! Say it with me, "We love giveaways!" There are five different ways to enter, do all of them and you'll have five entries! Congrats to Jeanne! She is the winner of the Parmela Cheese giveaway!

a Rafflecopter giveaway

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF AND TODD ONLY, UNLESS OTHERWISE NOTED. OUR REVIEWS ARE COMPLETELY BASED ON OUR OWN OPINIONS OF THE PRODUCT REVIEWED. WE ARE NOT PAID TO WRITE POSTS. THIS PRODUCT WAS SUPPLIED TO US AS A GIFT BY THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF WE MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, WE ARE MERELY WRITING ABOUT SOMETHING WE LIKE, PURCHASE AND/OR USE. THE FACT THAT WE DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN OUR POST.

The Healthy Chipotle BLT

Okay, so this title isn't as accurate as it could be. It really should read, Healthy Chipotle BMGTT, which obviously stands for Barbecue, Mixed Greens, Tomato and Tofu. Um, maybe not so obvious...I'll think I'll just stick with Healthy Chipotle BLT.  This is kind of a snobby sandwich, but in a good way. It's like like a traditional BLT, but much, much tastier and a lot healthier, too! First, let's just get rid of the bacon shall we? What's that noise? I think I hear a faint outcry in the distance. As a wise, old "pin" I once came across on Pinterest said, "Relax, it's a strip of pig carcass, not an oxygen tank." Let's get real people. Think you still like bacon? You're a daisy if you do. Check out this link about bacon, but my favorite might be," The Director-General of the World Health Organization warns that we may be facing an end to modern medicine as we know it thanks in part to the mass feeding of antibiotics to farm animals to accelerate growth." Lovely. Nah, I'll stick with crispy, pan seared tofu. Tofu get's a bad rap from omnivores but if Todd, King of Baloney and Other Processed Meats can eat it and like it, then I guarantee that you can too.

Moving on from how gross bacon is...chipotle barbecue sauce. This is a weeknight dinner type of BBQ sauce. Feel free to make your own, but if you're in a hurry like me and not a BBQ sauce connoisseur like my dad, then the sauce from the store will be just fine. And of course add in some ground chipotle chili powder!

Romaine is so boring. How about some fresh mixed greens? Yes, that is definitely better. And the tomato says, of course. Extra points for using a super snobby heirloom tomato or better yet one from your own garden. I just picked one up from the store. I'm not perfect.

As for the bread, use your favorite!

The Healthy Chipotle BLT

Inspired by Foods For The Soul

Makes two whole sandwiches

• 1 block of tofu (you'll only use half)
• 1/4 cup barbecue sauce
• 1/4-1/2 tsp. ground chipotle chili powder
• 1 vine-ripened tomato, sliced
• 4 slices of your favorite bread, toasted
• 2 small handfuls of mixed greens or lettuce

First we need to press that tofu. This is important if a crispy tofu crust is desired, which it is, but we have to take that moisture out to get it! So, take yo' tofu and sandwich it between four paper towels, folded to the size of the tofu. Two above the tofu, and two below. Then, get a cookie sheet and place atop the tofu brick then balance a heavy book on top, or if you're daring like me, a potted plant. Okay, using a potted plant...it's probably not my best idea...use a book. Allow to press for 30 minutes, if possible.

While the tofu is pressing, spray a large frying pan with a nonstick cooking spray. In a small bowl, combine the barbecue sauce and the ground chipotle. Now's a good time to slice up that tomato, too.

Once the tofu is done pressing, pat it dry with a fresh paper towel and slice in half hotdog style, then in half hotdog style again. You should have four thin bricks of tofu, but you'll only need two. Heat up that frying pan and add two bricks of tofu, ensuring that they don't overlap. Allow to cook on each side for a few minutes, until they gets golden and crispy. Feel free to cook the other two bricks afterward and use them chopped up in a salad or for even more sandwiches!

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Toast your bread and then add the desired amount of chipotle barbecue sauce. Add the mixed greens to one side and the tomato slices on top, then add one brick of tofu followed by the bread. Complicated stuff, I know, but try to stay with me. Repeat for the second sandwich. Feel free to share that second sammy or just hoard it all for yourself. I shared, because I'm a lady. 

Who would want a typical BLT when you can have a BMGTT?

The Healthy Chipotle BLT

Recipe Type: Entree

Author: Katie - Produce On Parade

A healthy and delicious take on the traditional BLT.

Ingredients

• 1 block of tofu (you'll only use half)
• 1/4 cup barbecue sauce
• 1/4-1/2 tsp. ground chipotle chili powder
• 1 vine-ripened tomato, sliced
• 4 slices of your favorite bread, toasted
• 2 small handfuls of mixed greens or lettuce

Instructions

1. Press the tofu to get excess moisture out, for 30 minutes, if possible. Sandwich tofu between paper towels and place a heavy book or other object on top.
2. Spray a large frying pan with a nonstick cooking spray.
3. In a small bowl, combine barbecue sauce and ground chipotle.Slice tomato.
4. Once the tofu is done, pat dry with a fresh paper towel and slice into four thin bricks, but you'll only need two.
5. Heat up pan and add two tofu bricks, ensuring that they don't overlap.
6. Allow to cook on each side for a few minutes, until they gets golden and crispy.
7. Toast bread and then add the desired amount of chipotle barbecue sauce. Add mixed greens and tomato slices, then one brick of tofu followed by the bread. Repeat for the second sandwich.

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Salted Nectarine Cardamom Custard Tart

So, this tart isn't very red, white or blue but who cares about the color, it's freaking delicious. Enough with the patriotic-colored food already, we all know it's the 4th people! Okay just kidding. The colors are fun. I just wasn't prepared enough to have thought up a red, white and blue dish so this is what I ended up bringing to a 4th of July party (besides who wants to be 18th "flag" cake, not me). It was a serious hit and no one even mentioned it's non-patriotic colors. There was only one piece remaining when we left the party and a gal literally chased us down the driveway to ask if she could take home the last piece. Yes, really. Did I give it to her? Hell no I didn't!

For this most perfect (and apparently coveted) nectarine tart, I had to use the best sugar. What is the best sugar you ask?  Well I am sure it differs from person to person, but to me the best sugar is one that is organic, GMO-free, and free from unnecessary processing, especially regarding the use of bone char. That sugar is Zulka Pure Cane Sugar.

As a vegan, obviously the use of bone char in sugar does not jibe with me. Are you asking what the heck  bone char is and why it's probably in your sugar...that you have...at home...right now?! Eeeekk! Weellll, you see bone char is made from the bones of cattle and is used to whiten sugar. Lovely, right? Just what you wanted to be used to process your sugar.

But, why do we need our sugar whitened? Well, I'm assuming it's the same reason that we feel the need to bleach toilet paper or paper towels. God forbid we have *gasp* beige coloured paper towels. So, why do we have to use animal bones? Who freakin' knows anymore. It's madness I tell you...madness! Did I know this before I was vegan? Of course not because who imagines that sugar, delicious sparkling sugar, is processed with cattle bones. Ugh. And you know me, I had to double check and yes, I was personally reassured that Zulka does not use bone char in it's very minimally processing.

Anyways, if the idea bone char disgusts you as it does me or you're just looking for an organic sugar or a GMO-free sugar, Zulka is the answer to your sweet, sugary prayers. I was generously gifted a bag of Zulka to try out and you can see what I thought of it below.

Zulka Pure Cane Sugar

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What: So, we've established that Zulka is an unrefined granulated "Morena" cane sugar. It is Non-GMO Project verified, making it a more natural option compared to whitened cane sugar. It retains "the natural color and depth of flavor raw cane sugar has" and is thus, a light beige color and does not use bone char in it's processing. It comes from five Zucarmex family-owned sugar mills  that are located throughout Mexico.

Why: Because people want a natural sugar that's not refined and if you take up issue with sugar companies using animal bones to process their sugar then Zulka is for you. Basically, it's sugar as sugar should be people, it's not complicated. Why do we have to complicate everything?

How: Just like I said, it's sugar as sugar should be! Just use it as you would traditional white, granulated sugar.

Where: Zulka Pure Cane Sugar is available at major retailers nationwide, including Walmart, Safeway, Sam’s Club, Albertsons, Kroger, SUPERVALU, Food 4 Less, Superior, Winn-Dixie, El Super, Winco and many others. Admittedly, I have looked for it at our Wasilla Safeway and Fred Meyer (our two  main grocery stores up here in Alaska) and have not found it. Sad face. I have yet to check Walmart because, well, Walmart's not my jam. But, it can be found at Amazon.com, hooray!

Price: 

• 1 lb. bag - $0.89-$1.19
• 2 lb. bag - $1.39-$1.89
• 4 lb. bag - $2.99-$3.69
• 100 count box - $1.79 - $1.99

Recurrance: Zulka's got me as a customer. I like to purchase from companies whose values align with my own, and if I bought straight-up sugar I know I'd be walking around all day, moping about how I consumed cattle bones. I would. And I'm sure I wouldn't like that feeling, so it's worth a little more to make me feel like I am doing what seems like should be common sense.

Other Notes: I have to say the only thing I wasn't psyched about was the fact that it came in a plastic bag, as I don't usually decant my sugar. I like the paper bags because I just kind of fold them inward and they stay shut that way. But, that is a very personal choice and probably not the ideal one. I probably should decant... *Update 7/8/2013* - Zulka let me know that, "All vegan, organic sugar is packaged in a plastic or plastic coated bag because we do not remove all the organic material from our sugar. Zulka still has a slight amount of molasses and sugar cane fibers present and these absorb moisture. Therefore a plastic bag is used to protect the sugar from the moisture and keep it from caking into hard lumps. Only refined sugar can be put into the paper bags since the bone char is filtering everything out of the sugar except sucrose crystals." I was super glad Zulka addressed my laziness regarding the plastic vs. paper bag issue I seem to have. I had no idea! I feel a smidgen more intelligent today, just in case anyone asks about vegan sugars and plastic bags. You learn something new everyday...

So there you have it! Is your sugar organic, GMO-free, minimally processed and free from the use of animal bones? If not, it might be time to look into a different sugar. Just sayin'. Or maybe you really don't care, what do I know?

Okay, onto this bomb tart. Yes, this tart is bomb. It's super gangsta and it refused to be made without a fly sugar. This tart is bursting with summer. A sweet and creamy, cardamom spiced custard atop a flaky, buttery crust all topped with fresh, juicy, sugared and salted nectarines .

Salted Nectarine Cardamom Custard Tart

Inspired by The Whinery

Makes 1 large tart

• Crust
• 1 1/4 cups all-purpose flour
• 1/2 cup dairy-free butter or coconut oil, chilled and cubed
• 1/2 tsp. salt
• 1 Tbsp. Zulka sugar
• 1 Tbsp. apple cider vinegar
• Custard
• 3 Tbsp. cornstarch
• 1/4 cup + 1 Tbsp. Zulka sugar
• 1 Tbsp. fresh lemon juice
• 1/2 cup dairy-free creamer
• 1/2 cup dairy-free milk
• pinch of salt
• 1/2 tsp. ground cardamom
• Toppings
• 2-3 nectarines, pitted and sliced thin (or any fruit you'd like!)
• sprinkling of sugar
• sprinkling of salt (I used a flaked finishing salt)

Combine all the crust ingredients in a food processor and pulse until well combined. Cover the bowl and refrigerate for at least 30 minutes.

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Add the cornstarch, 1 Tbsp. of sugar and the lemon juice and whisk well until very smooth. Set it aside for now.

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Next, in a small saucepan bring the creamer, milk, salt, cardamom and 1/4 cup of sugar to a near boil. Then, add the cornstarch mixture while whisking and turn to low continually whisking until the custard thickens, this will take just a few minutes. Once thickened, pour the custard into a shallow bowl and refrigerate for about 30 minutes while prepping the rest of the tart.

By now the dough is probably about done refrigerating. Preheat the oven to 350 F, spray a tart pan with nonstick cooking spray and press the dough into the tart pan. Then, poke several holes with a fork into the formed dough to prevent it from bubbling. Bake for 25-30 minutes or until the edges being to turn golden-brown.

Once the crust is done baking, remove from oven and allow to cool for about 10 minutes while slicing up the nectarines. Those super delicious...juicy, plump, nectarines. They are my favorite fruit after all.

Once all the fruit is prepped, spread the custard evenly into the tart pan and then add the slices of fruit lovingly atop it however you'd like.

Sprinkle with desired amount of sugar and salt. Serve (or hoard it all for yourself) for breakfast or dessert. Okay, let's get real, this would make a great entree, too.

Salted Nectarine Cardamom Custard Tart

Recipe Type: Dessert

Author: Katie - Produce On Parade

Serves: 8-12

This nectarine tart is bursting with summer. A sweet and creamy, cardamom spiced custard atop a flaky, buttery crust all topped with fresh, juicy, sugared and salted nectarines .

Ingredients

• ---Crust---
• 1 1/4 cups all-purpose flour
• 1/2 cup dairy-free butter or coconut oil, chilled and cubed
• 1/2 tsp. salt
• 1 Tbsp. Zulka sugar
• 1 Tbsp. apple cider vinegar
• ---Custard---
• 3 Tbsp. cornstarch
• 1/4 cup Zulka sugar + 1 Tbsp.
• 1 Tbsp. fresh lemon juice
• 1/2 cup dairy-free creamer
• 1/2 cup dairy-free milk
• pinch of salt
• 1/2 tsp. ground cardamom
• ---Toppings---
• 3 nectarines, pitted and sliced thin (or any fruit you'd like!)
• sprinkling of sugar
• sprinkling of salt (I used a flaked finishing salt)

Instructions

1. Combine all crust ingredients in food processor and pulse until well combined. Cover bowl and refrigerate for at least 30 minutes.
2. Add cornstarch, 1 Tbsp. of sugar and lemon juice. Whisk well until very smooth.
3. In a small saucepan bring creamer, milk, salt, cardamom and 1/4 cup of sugar to a near boil. Add cornstarch mixture, turn to low continually whisking until the custard thickens.
4. Pour into a shallow bowl and refrigerate for about 30 minutes.
5. Preheat oven to 350 F. Spray tart pan with nonstick cooking spray and press the dough into the pan, poke several holes with a fork into the formed dough.
6. Bake 25-30 minutes or until edges turn golden. Allow to cool about 10 minutes.
7. Spread custard evenly into the tart pan, then add the slices of fruit atop it.
8. Sprinkle with desired amount of sugar and salt.
9. Serve (or hoard it all for yourself) for breakfast or dessert.

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And finally, check out Bailey and his little bomb shelter. Usually we put his bed in the tub, which he really likes but he seemed to be okay with it just wedged between the wall and tub wall. Sorry about the toilet pic. Super unprofessional, I know. That's the second one, what's wrong with me?

Anyways, I hate fireworks almost as much as him...our neighbors were still setting them off at 3:45am and were still blaring their music and yelling drunk obscenities. What kind of people do that?!

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF AND TODD ONLY, UNLESS OTHERWISE NOTED. OUR REVIEWS ARE COMPLETELY BASED ON OUR OWN OPINIONS OF THE PRODUCT REVIEWED. WE ARE NOT PAID TO WRITE POSTS. THIS PRODUCT WAS SUPPLIED TO US AS A GIFT BY THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF WE MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, WE AM MERELY WRITING ABOUT SOMETHING WE LIKE, PURCHASE AND/OR USE. THE FACT THAT WE DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN OUR POST.