I also love it on popcorn. I like to use hot chili oil to get it to stick. Yum, now I'm hungry!
Fitness Minutes: (34,902)
2,050 1/21/12 11:20 P
I use nutritional yeast on almost everything.
Like everyone else has said - it's the best on popcorn!
I also sprinkle it on pizza (on the rare occasion that I'm splurging on pizza!). I sprinkle it on grilled veggies, top soups and salads with it, use it on pasta instead of parm cheese.
Fitness Minutes: (26,250)
1/21/12 10:52 P
Okay so I bought some at Bulk Foods...I should NOT be allowed in there because I walked out with soooo much stuff. And I leave in three days for 7 weeks? maybe 6.
I tried my vegitarian recipie. Cheesy cauliflour. Yummmm!!! I added some steemed zuchinie too. It was a meal in itself without the pasta. Fantastic!
I've done some more reading. Popcorn seems to be the largest use for it, it seems most use olive oil with it to get it to stick.
I've found a lot on this lady's blog... http://www.loveveggiesandyoga.com Check it out.
Also if you slice firm tofu and dip it in soya sauce then coat it in the "nooch" as I now know Nutritional Yeast and fry it, it's supposed to have a bacony taste. A couple of people add smoke to their soy sauce.
I'm going to try it tomorrow morning as I have some tofu that needs to be used.
Fitness Minutes: (0)
1/21/12 10:44 A
Gotta agree with it on popcorn, yummmmm. I also like to sprinkle it on top of cooked veggies.
These were pretty good: http://vegandad.blogspot.com/2008/03/homem ade-sausages.html
As the others suggested, it's really good on popcorn. I add it to soups and to homemade pizza. I have heard that you can make a really good queso dip out of it, but I have never tried it. I think it has a nutty flavor and its full of B-12, which most vegetarians don't get enough of. It also has protein.
I tried it on popcorn last night. I use air popped corn and it didn't really stick to it but what did stick was a nice combination.
1/21/12 10:13 A
When I make soups I just use water rather than broth/stock. I add a little miso and nutritional yeast to make the broth a little richer.
I also take an assortment of nuts/seeds and blend in a food processor with nutritional yeast and a no-salt seasoning blend (about 60% nuts/seeds, 30% nutritional yeast, 10% seasoning). I sprinkle this a tablespoon at a time on just about everything (salads, steamed/roasted veggies, even thicker soups). It's also a good way to reap the benefits of nuts/seeds in a portion-controlled way.
The main things I've used it for: 1) put a little butter (measured, of course) on popcorn & sprinkle on the yeast. Makes it REALLY good! 2) I make a tofu recipe & just before I add Bragg's (like soy sauce, only with amino acids), I sprinkle on the yeast that's been sauteed. Makes a great stir-fry, especially when added to carrots/onions/mushrooms & served over brown rice.
I just bought some because I was curious....it doesn't really taste like anything in particular. Some say it tastes like cheese (it doesn't really, at least it can't pretend to be cheese). A friend of mine told me it tastes like Umami (the 5th taste en.wikipedia.org/wiki/Umami ) and I'd say that is about as close as I could describe it. I have yet to really use it for much but I think it has potential...while it doesn't taste like cheese I think I might be able to use it to cut down on cheese in recipes. It's almost like if soy sauce and cheese had a flaky baby that didn't inherit all the saltyness of soy.
In short...just try it. I've read that people either like it or hate it. I was told to make sure that the package says "flakes" on it...for some reason that is important. I bought mine in the bulk section of Sprouts.
1/20/12 9:29 P
I've used it in lasagna and moussaka.
Fitness Minutes: (26,250)
1/20/12 9:05 P
I want to try a vegitarian recipie and it calls for nutritional yeast. I've done a bit of googling and know where to buy it and what's it's supposed to taste like, nutty.
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