THE RIGHT CRUNCH
May 31 2017 – Delikate Rayne
Looking for something to crunch on, but are sick and tired of those boring seed and multigrain crackers that taste a little like cardboard? Well, look no further than these simple vegan Parmesan and Herb crackers. Salty and cheesy Parmesan with a punch a flavor from the herbs will bring life back into your everyday cracker. This snack might even send you back to those days of loudly chomping down on those crispy Cheez-It’s in your school cafeteria. With a little less guilt from the dairy free cheese and the endless healthful benefits of turmeric like anti-inflammatory effects and bioactive compounds, you can sit back, relax, and go to town on a bowl of these cheesy crackers!
PARMESAN & HERB CRACKERS
(Makes about 30-40 crackers)
INGREDIENTS:
-1 cup of all-purpose flour
-1/2 teaspoon of salt
-1 teaspoon of turmeric powder
-1 teaspoon of garlic powder
-3 teaspoons of dried herbs (parsley, thyme, or an Italian mix work well)
-3/4 cup of shredded vegan Parmesan cheese (follow your heat is a good brand!)
-4 tablespoons of cold water
-1/4 cup of vegetable oil
DIRECTIONS:
In a large to medium sized food processor, add in 1/2 cup of the vegan cheese and pulse to create a grated texture. Add the flour, salt, turmeric powder, garlic powder, and 2 teaspoons of the dried herbs to the grated cheese in the food processor and pulse just to combine. Transfer the dry ingredients to a large mixing bowl and stir in the cold water and oil to create a dough.
On a well floured surfaced, roll the dough out to about 5mm thickness. Then, using a pizza cutter, cut the rolled dough into small crackers about 1 x 1 in. in size. Bake at 400 degrees F for 5-6 minutes.
Then, sprinkle the remaining Parmesan cheese and herbs onto the crackers and bake for another 3-4 minutes until the cheese is melted. When finished, transfer to a cooling rack and let them cool completely before serving!
Original imagery via Grace Esler, Veg.Ge
Additional imagery via Daily Mail
Original Recipe via www.veg-ge.com
Words written By Grace Esler