This recipe is from "Eat Like You Give A Damn" by Michelle Schwegmann and Josh Hooten (Book Publishing Company, 2015). It’s a wonderful cookbook for those new to plant-based eating and long time vegans alike.
The recipe for the Yellow Rose Parmesan is in the cookbook on page 50, but you can also substitute nutritional yeast.
This is one of my breakfast favorites, although I also enjoy it for lunch or dinner. I make my savory bowl with short grain brown rice, baby spinach, hemp seeds, olive oil and cranberries, but the recipe is very adaptable and a fantastic way to use up leftover cooked grains. Use kale instead of spinach, quinoa instead of rice and so forth. The key is the grain, vegetable, nut and fruit combination with the simple dressing of oil and tamari.