Let’s face it, a pile of spaghetti in red sauce looks pretty naked without some parmesan on top. I’ve never found the prepared versions you can buy to be exactly right. Parma seems to come closest. But there are tons of recipes out there for making your own. Which is always cheaper. After working my way through them, I’ve settled on a favorite: the recipe in Yellow Rose Recipes. Of course, I’m a tease for telling you that because I couldn’t find the recipe posted online. So maybe you should just try to hunt down a copy of the book if you don’t have it already. It’s a good one!
Gomashio can be so simple but adds magic to a variety of dishes. You can buy vegan versions in markets that have Asian goods, just watch the label for bonito (fish). Sometimes they have all kinds of veggies in them in addition to the sesame seed base. But my favorite is this simple recipe from How It All Vegan. If you’re afraid of seaweed, you can leave it out, but the amount in this recipe is not enough to make it fishy tasting. I sprinkle this with a heavy hand on just about any Asian dish I make. It also takes salads to the next level. Try it!