nutritional yeast | My Foodie Call

Tag: nutritional yeast
- Whole Wheat Broccoli Mac N Cheese
  
  Posted at 8:00 pm by myfoodiecall
  
  Aug 27th
  
  Mac n cheese for the family that doesn’t want to give up mac n cheese.
  
  So my oldest loves mac n cheese. I’m sure I’ve mentioned it on the blog 12 times but she does. I mean what kid doesn’t. But she REALLY loves mac n cheese. Recently she had to create a “me” box for school and include things in it about herself. Guess what was included in this 15 year old’s box? A box of mac n cheese. Right next to her fashion design books was a box of Annie’s. True story.
  
  While I am definitely guilty of using Annie’s (many of times,) I do on occasion bust out my vegan mac n cheese recipe from time to time. While everyone likes it just fine and they certainly would not turn down any form of pasta, I am pretty sure they long for the real deal fat-laden mac n cheese. So here is my attempt at a healthier, non-veganized REAL mac n cheese.
  
  With broccoli.
  
  Vegetables have to be somewhere in the mix. duh.
  
  Here is how I started.
  
  I whisked up my cheese, flour and other dry ingredients.
  
  Meanwhile broccoli was roasting.
  
  I chopped it a bit further when it was done.
  
  All the while, my pot was busy cooking up some macaroni.
  
  Next I combined my drained, hot macaroni with the cheese concoction.
  
  Added my dose of green!
  
  Piled it into the casserole dish…added more cheese, my milk…dotted my butter…
  
  Baked… and voila. The finished product.
  
  Broccoli Mac n Cheese
  
  INGREDIENTS:
  16 ounce package whole wheat macaroni
  16 ounce package of shredded sharp cheddar cheese
  1/4 cup nutritional yeast
  2 tablespoons whole-wheat flour
  ¼ teaspoon ground mustard
  Salt and pepper to taste
  1 1/4 cups almond milk
  1 1/2 tablespoons butter
  
  1 head of broccoli (chopped and drizzled with a tablespoon oil of choice)
  
  DIRECTIONS:
  1) Preheat oven to 375°F. Spray a casserole dish or a 9×13 pan. Set aside.
  
  2) Combine 2 1/4 cups cheese and nutritional yeast with dry ingredients (flour, ground mustard, salt and pepper).
  
  3) Spray a foil lined cookie sheet. Roast broccoli for 30 minutes and remove from oven, but keep the oven on because you will need it for your mac n cheese.
  4) While broccoli is roasting, cook macaroni according to package directions.
  
  5) Once macaroni is done, drain and return to pan.
  
  6) Combine cheese mixture with hot macaroni and stir.
  
  7) Add roasted broccoli and then fold whole mixture into the casserole dish.
  
  8) Pour milk over macaroni.
  
  9) Top with remaining cheese and dot with butter
  
  10) Bake for 35-45 minutes or until firm and golden brown. (You can stick a knife in the center to see if it has firmed up.)
  11) Let sit for 10-20 minutes before serving to set (like you would a lasagna).
  
  Posted in Meatless mealtime | Tagged broccoli, nutritional yeast, pasta, whole wheat
- A healthier Tuna Noodle Casserole
  
  Posted at 8:00 pm by myfoodiecall
  
  May 16th
  
  I grew up on this stuff…
  
  And survived. Boy did I love when my mother said she was making Tuna Helper. Remember those dehydrated squashed peas?? Or pea-like green things? (I assume they were peas.)
  
  Although I know how horrible the stuff is now (for health), I still kind of miss it. Nostalgia food?
  
  Miss it, yes, but it doesn’t mean I am running through Walmart to buy it. Let’s healthify this instead.
  
  Impeccable timing too because I made this recipe during teacher appreciation week at my 13 year old’s school. Her middle school needed 100 casseroles so that each teacher had one to bring home, so they asked parents to step up and contribute a casserole.
  
  Guess what? Some ~~poor soul~~ lucky teacher got my healthy tuna noodle casserole.
  
  Hopefully they were pleasantly surprised.
  
  Check this out.
  
  Start by cooking up some veggies. My recipe does not have the mystery green pea-ish things like Tuna Helper. Figured I’d up the antioxidant content of this dish. Peppers, celery and onions it is.
  
  Add your flour, nutritional yeast, milk, mustard..(the creamy factor in this casserole) Give it a good stir, don’t be shy. Then incorporate your noodles.
  
  Next add tuna and parmesan. Stir, stir.
  
  Spread evenly into prepared pan.
  
  Top, bake, serve.
  
  Finished product.
  
  The recipe below was enough for two casseroles. We had one for our family, and I made one for one lucky teacher. :/. I really could have piled it all into one 9×13 pan and cooked it a tad longer, but chose to split it up.
  
  We ate our whole casserole that night, but you could keep the recipe as is and have leftovers for work.
  
  Healthy, Whole Wheat Tuna Noodle Casserole
  
  Ingredients:
  
  • 3 cups whole wheat egg noodles
  • 2 tablespoons butter
  • 2 medium onions, diced
  • 2 red peppers, finely diced
  • 3-4 stalks celery, finely diced
  • 1/4 cup whole wheat flour with (optional) 1 tablespoon nutritional yeast
  • 2 cups almond milk
  • 3 tablespoons yellow mustard
  • 1/2 teaspoon garlic salt, to taste
  • 2 cups grated parmesan cheese
  • 2 cans chunk light tuna, drained
  
  Topping
  • 2 cups breadcrumbs (Make your own crumbs by pulsing old pieces of bread in your food processor)
  • 4 tablespoons grape seed oil
  • 4 cloves minced garlic
  
  Directions:
  1. Preheat the oven 350 degrees.
  2. Cook egg noodles according to package instructions.
  3. Heat a large pan over medium heat.
  4. Add your butter to the pan.
  5. Add the onion, celery, and bell pepper and saute for 5-6 minutes to soften.
  6. Mix in the flour and nutritional yeast and stir to coat the vegetables evenly.
  7. In a small bowl, whisk the milk and mustard.
  8. Pour into the vegetables, stirring to blend.
  9. Cook and stir for another 5 minutes (or until the mixture is thick) and turn off the heat.
  10. Add the salt and the parmesan cheese.
  10. Stir in the noodles and the tuna and mix to blend.
  11. Pour into a pre-sprayed 9”x13” pan.
  12. Topping: Mix together the breadcrumbs, oil, and minced garlic and sprinkle evenly over the top of the casserole.
  13. Bake in the oven for 15 minutes.
  14. Switch oven to Lo broil. Broil for another 5 minutes creating a crisper topping.
  
  Try it and let me know what you think!
  
  Posted in Meatless mealtime | Tagged nutritional yeast, red pepper, whole wheat noodles
- Spring Break Vegan Feast
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 22nd
  Yikes. It’s been a week since my last post. I don’t like to go that long between posts.
  
  Three days is usually the longest I like to go.
  
  We just wrapped up Spring Break. I was busy. Wish I could say busy doing what, but I guess I’ll just go with busy doing the mama thing. At least I can recall one fun thing we did.
  
  We had another Kids Taste and See.
  
  Do you remember what the Kids’ Taste and See is? I blogged about our February Kids Taste and See here.
  
  This event was no different from last. Different home, but still…
  
  Chaos ensued.
  
  Of course.
  
  What would a Kids Taste and See be without a little disorder?
  
  Here is a picture Landon took of his buddy, Vaughn. Quite the photographer, Quite the model.
  
  For our meal preparation, we had three stations.
  
  Station 1: Our Spinach Mango Salad
  
  Kids got chopping….
  
  …And a certain little lady was stealing the roasted corn. She is cute enough that we will still invite her back next time.
  
  And Miss Victoria posed with our mango…
  
  Station 2: Our Vegan Pesto Pasta
  
  Here is the “pesto” station. That Vitamin B-12 sign was there to represent the benefits of that jar of Nutritional Yeast. I am pretty certain that the kids did not notice or care about this. At all.
  
  In this picture, Devyn scoops our creamy vegan pesto into our whole wheat rotini. Nice to have some older kids to help. Kind of like another grown up!
  
  Station 3: Sesame Cherry Chewies
  
  (Dessert= All the kids care about.)
  
  We whirred up some peanut butter.
  
  I “second” this reaction. This is exactly how I feel when I am making peanut butter. Or any nut butter for that matter.
  
  Next, our peanut butter was combined with dried cherries, oats and our dessert was born.
  
  Here Corbin scoops our chewies with precision. Well sort of. They were pretty sticky to work with.
  
  We had extra peanut butter so each kid got to take some for later.
  
  Although later turned into “right now.”
  
  Hey, as long as they are content. 🙂
  
  Can’t believe we pulled off a group picture.
  
  Mango Summer Salad
  
  (Adapted from Cooking With Trader Joe’s-Skinny Dish)
  
  Ingredients:
  - 2- 5oz bags Organic Baby Spinach
  - 12 fresh basil leaves, chopped
  - 2 ripe mango, peeled and cut into chunks
  - 2 cucumbers, peeled and cut into small chunks
  - 2 medium tomatoes
  - 2 cups frozen roasted corn, thawed
  - 2-15 oz can garbanzo beans
  - 1/2 cup balsamic white vinegar
  - 4 Tbsp Slivered Almonds
  Directions:
  1. Fine chop spinach and basil
  2. Combine all ingredients in a large salad bowl. Toss and Serve.
  Spinach Mango Salad
  
  Whole Wheat Rotini with Vegan Pesto Sauce
  
  (From Oh She Glows)
  
  Ingredients:
  
  • 2 garlic cloves, minced
  • 2 15-oz can navy/cannellini beans (1.5 cups)
  • 1 tbsp water
  • 4 tbsp nutritional yeast
  • 4-6 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • You can add olive oil to taste if you prefer!
  
  For Pesto:
  Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.
  
  For Pasta:
  2-16 oz packages of whole wheat rotini
  
  Cook pasta according to package directions
  
  Vegan Pesto Pasta
  
  Sesame Cherry Chewies
  
  (From Cooking With Trader Joe’s- Skinny Dish)
  
  Ingredients:
  - 2 1/2 cups old-fashioned rolled oats
  - 1 1/2 cups organic natural peanut butter
  - 1 cup sesame seeds
  - 1/2 tsp salt
  - 1 cup agave nectar
  - 1 cup dried cherries
  Directions:
  1. Preheat oven to 375 degrees
  2. Mix together all ingredients in a bowl. Drop 1/2 inch balls onto a cookie sheet. Lightly press cookies to flatten slightly.
  3. Bake 8-10 minutes, until lightly browned. Watch carefully as these cookies can burn quickly.
  4. Cool on a rack.
  Sesame Cherry Chewies
  
  To conclude, I thought I would include two more of Landon’s photos.
  
  Can you tell how tall he is by this mango pic?
  
  Another masterpiece. We’ll have to work on his angle for his next photo shoot.
  
  Here is the aforementioned photographer, busted making paper towel airplanes.
  Posted in Meatless mealtime, Salads, Soups, and Sides, Snacks | Tagged beans, nutritional yeast, oats, peanut butter, spinach, vegan, whole wheat pasta
- Lemon Kale Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 10th
  A simple lemon kale salad for tonight’s recipe.
  
  Do you shop at Trader Joe’s? If not, you should. Three words: Inexpensive, Organic, Produce. Period.
  
  If you don’t have a Trader Joe’s near you, you have my sympathies…
  
  And I suggest you put your house on the market and move closer to one. Ya, it’s worth it.
  
  Buy this, okay? Greens are notoriously filthy and sprayed, sprayed, sprayed. Some things you can skip organic, but not in this case.
  
  Lemon Kale Salad
  
  Ingredients:
  - 1-10 oz bag chopped kale
  - 2 garlic cloves, minced
  - juice from 1 lemon
  - 4 tablespoons extra virgin olive oil
  - 1/2 teaspoon sea salt
  - 1/4 teaspoon everyday seasoning
  - 1/3 cup vegan parmesan (or regular parmesan would work as well)
  Directions:
  1. In a small bowl add garlic, lemon juice, oil, salt, and everyday seasoning. Whisk it up!
  2. Chop your kale. Although the kale in the bag is already chopped, fine chop the kale again, so that your dressing can really soak into the smaller leaves and will better absorb through the fibers.
  3. Pour the lemon dressing onto the kale and toss well. Place in fridge for 1-2 hours, tossing the salad every 15 minutes or so to redistribute the dressing a bit. (This step is important because kale is a fibrous green and the dressing needs time to soak.)
  4. Add your vegan parm and toss again.
  5. Serve.
  Check out that nutrition profile. Health in a bag right here, my friends. Iceberg lettuce is so jealous.
  
  Lemon Kale Salad.
  Posted in Salads, Soups, and Sides | Tagged kale, nutritional yeast
- Cold Snap Soup
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 7th
  So a thought occurred to me today as I was leaving Trader Joe’s. I am frozen, there are wind gusts and the term “cold snap” pops into my head.
  
  What’s with this term. Why is it called a cold snap?
  
  Pretty sure nobody cares, but here is the dictionary.com definition:
  
  A sudden onset of a relatively brief period of cold weather.
  
  My definition?
  
  Weather that rivals a rubber band snapping on your face.
  
  Philosophical I know. :/.
  
  Even so, I was convinced the meal tonight had to be warm, and hearty, but not heavy. There is a difference.
  
  My 10-year-old son had practice right at the dinner hour. Of course. How the heck do people pull off family meals while their kids play sports? Still trying to figure this one out.
  
  In short: The slow cooker. Again.
  
  Warning: This recipe is a semi-cheat soup.
  
  Why? Well it is store-bought, but has a couple of bonus ingredients to bulk it up and add a nutritional punch to the meal.
  
  My stuff. The cream corn helps to bulk up the soup and the addition of nutritional yeast is just to add flakes of awesomeness.
  
  Pile it all in, stir, and set it on warm while you are away at Bball, ballet, or watching Real Housewives…
  
  Add a whole grain baguette and you are good to go.
  
  Cold Snap Soup in the Slow Cooker
  
  Ingredients
  - 2-32 oz Boxes Soup of Choice (I used Trader Joe’s Tomato and Roasted Red Pepper, but this would work with black bean, butternut squash, whatev…)
  - 1 can Cream Style Corn
  - 1 cup Nutritional Yeast (for protein and that “nutritional punch” I mentioned above)
  Cold Snap Soup
  Posted in Salads, Soups, and Sides | Tagged nutritional yeast, soup
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