more nutritional yeast recipes from 'the farm' cookbook....
Melty Nutritional Yeast "Cheese"
my notes below the title says "cut this in half", if i recall (it's been awhile since i made this, it makes A LOT)...
1/2 cup nutritional yeast
1/2 cup flour
1 tsp. salt
1/2 tsp. garlic powder
2 cups water
1/4 cup margarine
1 tsp. wet mustard
Mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in margarine and mustard. It will thicken as it cools but will thin when heated, or add water to thin it.
my notes: you can use this with cooked veggies....
VARIATION: For a richer, stretchier sauce that's good on pizza, substitute for the flour: 1/2 cup cornstarch and 2 tbsp. flour. Instead of margarine, whip in 1 cup of oil after is cooks, and add as much as 1 cup of water at the end, or as needed to make a thick, smooth sauce that pours easily. Pour it on pizza and for the last few minutes of baking, put pizza under broiler for a few minutes to form a stretchy, golden brown speckled sking.
my notes: i made this to put on top of their pizza recipe and 1 cup oil is WAY TOO MUCH! i remade it the next time with 1/2 cup oil and it was fantastic!
Cheezy crackers
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 cup nutritional yeast flakes
3 tbsp. oil
2/3 cup soymilk or water
mix the dry ingredients, then add oil and milk. knead into smooth ball. preheat over to 425 degrees and oil two cookie sheets. divide dough in half, roll out each ball into a thin layer on a cookie sheet. (or roll out between two sheets of waxed paper.) sprinkle top with caraway seeds or sesame seeds, if desired, and roll in lightly. cut into squares, or into diamond shapes. bake 7 to 10 minutes until golden brown.
my notes: i made this once and they were rather dry....if i remake them i'll add more water...
Golden Gravy:
1/2 cup white unbleached flour
1/2 cup nutritional yeast flakes
1/4 cup oil or margarine
2 cups water
1 tbsp soy sauce
toast the flour over medium low heat until you can start to smell it. stir in the yeast, then add oil. cook a few minutes until bubbly, then add water and cook, whisking until it thickens and bubbles. add soy sauce, and add salt and pepper to taste.
my notes: i make this gravy and pour it over cubes of tofu and frozen broccoli i've put in a casserole dish....i make sure everything is coated, then i put those chow mein noodles on top and bake it for about 20-25 minutes....
i will post a couple more recipes from this cookbook tomorrow---including the chili gravy!
my notes below the title says "cut this in half", if i recall (it's been awhile since i made this, it makes A LOT)...
1/2 cup nutritional yeast
1/2 cup flour
1 tsp. salt
1/2 tsp. garlic powder
2 cups water
1/4 cup margarine
1 tsp. wet mustard
Mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in margarine and mustard. It will thicken as it cools but will thin when heated, or add water to thin it.
my notes: you can use this with cooked veggies....
VARIATION: For a richer, stretchier sauce that's good on pizza, substitute for the flour: 1/2 cup cornstarch and 2 tbsp. flour. Instead of margarine, whip in 1 cup of oil after is cooks, and add as much as 1 cup of water at the end, or as needed to make a thick, smooth sauce that pours easily. Pour it on pizza and for the last few minutes of baking, put pizza under broiler for a few minutes to form a stretchy, golden brown speckled sking.
my notes: i made this to put on top of their pizza recipe and 1 cup oil is WAY TOO MUCH! i remade it the next time with 1/2 cup oil and it was fantastic!
Cheezy crackers
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 cup nutritional yeast flakes
3 tbsp. oil
2/3 cup soymilk or water
mix the dry ingredients, then add oil and milk. knead into smooth ball. preheat over to 425 degrees and oil two cookie sheets. divide dough in half, roll out each ball into a thin layer on a cookie sheet. (or roll out between two sheets of waxed paper.) sprinkle top with caraway seeds or sesame seeds, if desired, and roll in lightly. cut into squares, or into diamond shapes. bake 7 to 10 minutes until golden brown.
my notes: i made this once and they were rather dry....if i remake them i'll add more water...
Golden Gravy:
1/2 cup white unbleached flour
1/2 cup nutritional yeast flakes
1/4 cup oil or margarine
2 cups water
1 tbsp soy sauce
toast the flour over medium low heat until you can start to smell it. stir in the yeast, then add oil. cook a few minutes until bubbly, then add water and cook, whisking until it thickens and bubbles. add soy sauce, and add salt and pepper to taste.
my notes: i make this gravy and pour it over cubes of tofu and frozen broccoli i've put in a casserole dish....i make sure everything is coated, then i put those chow mein noodles on top and bake it for about 20-25 minutes....
i will post a couple more recipes from this cookbook tomorrow---including the chili gravy!