Nutritional Yeast?
In my family, I am the crazy person to bring home a big can of nutritional yeast and say "DIG IN!" (after I have cooked something with it, of course). Everyone was afraid at first- ("nutritional yeast" doesn't have the most delicious ring to it) but they all thought differently after eating it in a recreation of the garlic-y kale salad from Whole Foods. As much as we love that salad, I can't make it every day- but I still have that giant jar of nutritional yeast. What should I do with it?
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rcallner
Jul 31, 2012 03:24 PM
It's very good sprinkled on cubed tofu (together with a bit of Bragg's) to give it a flavor punch as part of a pasta or other dish. I like to add sauteed curry chick peas, sliced onion, and chard (or other green) and serve that over some sort of starch. Probably add a little cayenne for punch.
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trolley
Jul 27, 2012 07:35 PM
i always make tofu cutlets.
slice extra firm tofu into about 1/2" slices. marinate the slices in shoyu or tamari then dip them into a plate of nutritional yeast. generously apply on both sides as you would like breading chicken. fry the tofu cutlets in a hot pan with olive oil. serve with a side of hot brown rice and sautéed kale. delicious!
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greygarious
Jul 27, 2012 11:07 AM
I still haven't finished the canister I bought a few years ago when I was curious to try nutritional yeast. Anyone else who has never had it and is reading this thread for information should know that the cheesy flavor is VERY mild. Don't think this is the equivalent of grated Parmesan or any other grated cheese or cheese powder. When I remember that I have it, I add it to gravies, sauces, and the like, just to use it up. It would take a lot of it to noticeably change the flavor. When I make dog biscuits I throw some in, too.
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My question... What's the biggest reason it is called Nutritional?? Just looking for a simple answer? Some people feel they need to avoid Yeast?
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re: gme994
My guess is that "yeast" conjures up thoughts of either dough-rising or physical discomfort you-know-where (sorry). "NUTRITIONAL yeast" describes a product with a health component.
And I wonder if the healthy/vitamin B aspect of nutritional yeast is somewhat destroyed by cooking with/heating it. Anyone know?
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It's a great addition to vegan pesto. I just made this pesto recipe from the Post Punk Kitchen site and it is amazing -- uses 2 tbsp of nutritional yeast, which adds just a subtle cheesy flavor but not so much to be obtrusive. Just enough that you wouldn't necessarily know that it's a vegan pesto. http://www.theppk.com/2011/12/bestest... (Cilantro is another "mystery ingredient" - you can barely taste it, but it adds a certain something).
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Vegetarian gravy - use in place of flour. Example - toast equal parts flour and nut yeast (nooch) in dry saute until smells warm and good then add 2 T oil or butter until melted together then add about 1/2 cup water or broth then more until consistency reached, a dose of soy sauce is good. Delicious on green beans, broccoli, oven fried, mashed potatoes.
I love the flavor of nooch. I think it comes from my vegan-ish B12 deprived childhood. My brother and I would chew Brewer's Yeast tablets like candy. Anyway nooch can be added anywhere for umami like you would add fish sauce for a boost of flavor not necessarily noticed by the taster. A spoonful in chili for example.
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CallAnyVegetable
Jul 12, 2012 06:58 PM
I keep it around to make "végé pâté" - vegetarian sandwich spread, it's delish
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Add it to any recipe that you want to give a cheesy flavor to. Use it as a seasoning (as you would salt and pepper) for any cooked vegetables, in soups, as topping for casseroles, on top of toast, eggs, pasta, ect, the options are endless. I often just usually set it on the table for any one to sprinkle on their dish.
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I like to top popcorn with it - usually olive oil or butter, nutritional yeast and paprika. This is probably 90% of my "nooch" consumption.
Aside from that, it is good on pasta and for secret hints of savoriness in gravy and sauces. If you want to experiment with vegan cooking, most recipes for macaroni and "cheese", quiche, etc use nutritional yeast to provide a cheesy flavor.
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BananaBirkLarsen
Jul 4, 2012 12:00 PM
Sprinkle it on popcorn with butter and salt. This is my very favourite way to eat popcorn. Also, my dad used to stir it into his oatmeal. Not my thing, but he really seemed to like it.
