We signed up for the Douglas County Library system a couple of days ago and in browsing the stacks, found a book called "Knives Over Forks." I vaguely remember that it's sort of a vegan bible. Like most other cookbooks, it has a ton of recipes.
There's a new ingredient I've never run across before - nutritional yeast. We bought in bulk at Sprout's and it's a tan colored flakey material. Their is considerable nutritional value, and is very low on the glycemic index.
Nutritional yeast is a kind of brewer's yeast; it's deactivated and won't ferment into alcohol and won't make anything rise. This deactivated yeast is a complete protein (it has all nine amino acids that the body cannot produce) and is particularly rich in B vitamins, naturally low in fat and sodium and is sugar-, dairy, and gluten-free.
A heaping tablespoon is like taking a high-potency multi-vitamin. That serving gives you more than one day's need for thiamin, riboflavin, niacin, folic acid, selenium, potassium and is often fortified with B12.
Maybe best of all, people say that it's great on popcorn since it has a tasty, cheesy flavor. It's also used as a salad topping and in soups, dips, spreads, cereals, juices and smoothies for added flavor and nutrition.
Sounds like a wonder food. Tonight we're using it as an ingredient in a "cheesy topping" that'll go over a rice and broccoli casserole.
I'll keep you posted! If you've had success with nutritional yeast, bring on your favorite recipe!
No comments:
Post a Comment