My Foodie Call

Tag: nutritional yeast

• 

  Baked Omelette Squares for the family breakfast

  Posted at 8:00 pm by myfoodiecall

  Nov 16th
  

  No time for individual omelettes?

  There are these broccoli egg muffins from a while back. Or you could try these babies. They’re awful fast too…

  

  First chop some veggies. Your choice.

  

  Blend your egg, almond milk, and flour concoction…

  

  Pour into your prepared pan.

  

  Bake it up!

  

  Add cheese. Bake for a few more minutes….

  

  Behold…Omelette Breakfast Squares: For the person that actually wants to relax on Sunday morning.

  P.S. You can actually make this the night before and just re-heat in the oven in the A.M.

  Baked Omelette Squares

  Ingredients:

  • 6 eggs
  • 1 cup almond milk
  • 1/2 cup whole wheat flour
  • 1 cup chopped vegetables of choice (I used red pepper and asparagus tips)
  • 1 tablespoon nutritional yeast (optional)
  • 1/2 cup  shredded cheese of choice

  Directions:

  1. Blend all ingredients in a blender until smooth.
  2. Pour in a 13X9 well-greased or sprayed pan.
  3. Add vegetables.
  4. Bake at 450 for 15 minutes.
  5.  Take pan out and top with cheese.
  6. Bake for 3-4 more minutes.
  7. Let cool.
  8. Slice into squares and serve.

  

  Posted in Breakfast | Tagged asparagus, egg, nutritional yeast
• 

  5 Ingredient Lentil-Stuffed Delicata Squash

  Posted at 8:00 pm by myfoodiecall

  Oct 9th
  

  Do you know what these crazy things are?

  

  Delicata squash. Fancy name, fancy taste.

  

  5 ingredients. Seriously.

  5 Ingredients, 5 Steps

  Ingredient 1

  

  Delicata squash.

  Ingredient 2

  

  Package of lentils. (If I were more ambitious I would cook my own lentils. But…I’m not. Maybe when my kids are off in college. Sigh…..)

  Ingredient 3

  

  Marinara.

  Ingredient 4

  

  Bread crumbs.
  

  Ingredient 5

  

  Vegan “parmesan”.

  Step 1

  

  Slice in half.

  Step 2

  

  Scoop seeds out.

  Step 3

  

  Roast.

  Step 4

  

  Mix your lentils, sauce, and vegan parm.

  Step 5

  

  Sprinkle with bread crumbs and bake!

  5 Ingredient Lentil-Stuffed Delicata Squash

  Ingredients:

  • 3 delicata squash
  • 1 package lentils 17. 6 oz (or 2 1/2 cups cooked lentils)
  • 2 cups of your favorite marinara sauce
  • 1/2 cup Vegan Parmesan (alternately, you could just use nutritional yeast or regular parmesan if you are not dairy-free)
  • Bread crumbs

  1. Preheat the oven to 350 degrees
  2. Unless you have really good knives, you’ll want to microwave your squash for a couple of minutes before cutting into them. I do not :(. I pierce the squash 7 or 8 times and then pop them in the microwave for 2 or 3 minutes to soften a tiny bit.
  3. Slice in half.  Scoop out the seeds. Place on baking sheet and cook for 50-60 minutes or until soft.
  4. While the squash is cooking, mix lentils, sauce, and almond parmesan.
  5. When squash is done, scoop mixture into hollowed out squash. Sprinkle with bread crumbs.
  6. Bake for 10 more minutes.

  

  Good stuff.

  

  So easy and effortless.
  Posted in Meatless mealtime | Tagged nutritional yeast
• 

  Easy, Egg-less Bell Pepper Quiche

  Posted at 8:00 pm by myfoodiecall

  Sep 23rd

  

  Sounds like an oxymoron right? How can you make a quiche without egg?

  Here’s how.

  

  Gather your veggies and cooking stuff.

  

  Cook and soften your peppers. My helper’s little paw stirring it up. 6 year old’s help is not required, but it really brings out the flava!

  

  Gather more stuff.

  

  Pulse your tofu and baking powder a few times in the food processor.

  

  Add your yogurt, mustard, nutritional yeast, flour, and onion powder. Stir it up.

  

  Add cooked peppers. Stir.

  

  Press into sprayed pan. Add optional cheese.

  

  End result. Egg-free.

  Egg-free, Crustless Quiche

  Serves 3-4

  Ingredients

  • 5-6 oz of extra firm tofu, crumbled
  • 1 tsp. baking powder
  • ½ cup plain greek yogurt
  • 1 tbsp Dijon mustard
  • 3 tbsp nutritional yeast
  • 2 tbsp flour of choice (I used whole wheat)
  • 1 teaspoon onion powder
  • 1 tbsp olive oil
  • 1 cup chopped organic bell peppers (Alternately, you could use any chopped vegetable, but the saute time might vary.)
  • salt and pepper, to taste
  • 1/4 cup Daiya shredded cheese (optional)

  Directions

  1. Preheat the oven to 375 F.
  2. Spray quiche pan or springform pan (that is all I had!)
  3. Lightly sauté the vegetables in oil, about 4-5 minutes.  Season with salt and pepper.
  4. Mix together remaining ingredients (crumbled tofu, greek yogurt, mustard, nutritional yeast and flour)
  5. Stir in the sautéed peppers.
  6. Spoon the mixture into the pan, spreading to the edges.
  7. If using cheese, sprinkle on top.
  8. Bake for approximately 24-30 minutes. This will depend on what size pan you use.  Basically cook it until the edges are browning and the top has gotten good and crusty.  Cool for at least 10 minutes before cutting and serving.
  Posted in Breakfast, Meatless mealtime | Tagged nutritional yeast
• 

  Easy, healthier, microwave popcorn

  Posted at 8:23 pm by myfoodiecall

  Sep 1st

  So we all know that microwave popcorn is bad for us right?? And I am not talking about the butter. Buying “light popcorn” does nothing, by the way.

  Why??

  One of the biggest issues with prepackaged microwave popcorn are the PFC’s within the bags. These are  toxic, toxic, toxic. PFC’s are used to coat the inside of popcorn bags to make them more grease-proof. Okay,  so maybe this works, but in the meantime these chemicals just flat-out wreak havoc in the body. And have been linked to cancer. Deal breaker.

  That said, I do like popcorn and I do not have any desire to purchase, store, or deal with a popcorn maker. No thanks.

  Luckily there is an awesome trick that you can do in a snap. Still microwaved, but much healthier.

  

  I am even going to let you in on my go-to topping.

  

  Watch the magic.

  Easy, HEALTHIER, microwave popcorn

  What do you need?

  • Popcorn kernels (duh)
  • Paper lunch bags (remember the ones we had as kids?? yah, those)

  

  My handy-dandy scooper in that jar holds 1 tablespoon.

  

  Drop 5 tablespoons into your bag. Bird’s eye view. If a bird were viewing your kernels.

  

  Fold the top down about an inch.

  

  Fold again. And maybe even a third time. your choice :).

  Put your bag in the microwave. No oil. Nothing. Just put in microwave as is.

  Now for the timing.

  Here is where you may have to experiment a tiny bit. 5 tablespoons in our microwave takes 2 minutes 3 seconds. Odd I know. Not 2 minutes 2 seconds. 2:03. No popcorn setting. Just 2:03 and then push start.

  But…your microwave may be different. Play around a bit. You might burn a batch or two. It’s all good. Or have a few botched bags with un-popped kernels, but eventually you will figure out your golden number.

  

  Voila. A healthier, microwave popcorn.

  Now that the my-foodie-call family has our exact timing down, we have our popcorn kernels and paper bags on stockpile.

  

  A quick nighttime snack. My nine-year old makes this most nights.

  For the topping?

  • Bragg’s Liquid Aminos (a soy sauce alternative)
  • Nutritional yeast

  

  We keep Liquid Aminos in the pink squirt bottle.

  How to top your popcorn?

  1. Spray your kernels lightly with the liquid aminos.
  2. Shake a tiny bit of nutritional yeast on the moistened popcorn.
  3. Shake the bag to move kernels around
  4. Keep repeating steps 1 and 2 until you have reached desired taste.
  Posted in Small changes, Snacks | Tagged nutritional yeast
• 

  Baked Potato with a nutrient dense Vegan Special Sauce

  Posted at 1:14 pm by myfoodiecall

  Aug 29th

  I rarely make baked potatoes. I just find them to be kind of boring. Its like thawing frozen peas as a side dish. Too basic.

  

  Sorry Mr. Potato. I kind of snooze when I see you.

  That said, I really should re-visit the baked potato more often. For the simple fact that they are loaded with fiber, potassium and have about half of your daily value requirements for vitamin C. Oh and my daughter loves potatoes. Another reason that I need to start making more baked potatoes and “normal” meals.

  Well. Normal-ish.

  Tonight we will have a baked potato bar that will include a few do-it-yourself toppings. My kids always like to top their own stuff. Taco bar, salad bar. Tonight, baked potato bar.

  Toppings:

  • salsa (store bought)
  • sour cream (per kids request)
  • avocado slices
  • veggie bacon crumbles
  • grilled onions
  • mango salsa
  • and my Vegan Special Sauce. This sauce has a potato base for creaminess. (Yes, more potato) Carrots for a punch of Vitamin A, and Nutritional Yeast which should be a staple in your kitchen by now right?? The sauce can be used on pasta, nacho chips, potatoes, spread on whole grain toast…

  

  Love this stuff.

  What to do:

  Make your sauce in advance! That way the dinner hour isn’t too crazed. Because really, what potato meal should be too time consuming?

  Vegan Special Sauce

  • Scrub and peel 2-3 potatoes (I say 2-3 potatoes because it  depends on the size. I used 2 small sweet potatoes and 1 medium-sized russet potato).
  • 2 large carrots
  • 5-7 tablespoons nutritional yeast (to taste)
  • 1/3 cup coconut oil
  • 1/3 cup vegetable broth
  • 1-2 teaspoons honey

  Chop all potatoes and carrots.

  Boil until tender. Drain.

  Add vegetables and remaining ingredients to your food processor bowl. Process until smooth, stopping to scrape down the sides if necessary. We want creamy people!

  * If need be, add more veggie broth to thin the sauce to consistency you would like.

  

  Drained potato and carrot mixture.

  

  Add those cooked veggies to this concoction.

  

  Finished sauce…I like mine kind of thick.

  

  Saved until later.

  

  Ok, It’s later.

  Baked Potato Night

  Bake your potatoes.

  I used russet potatoes and baked them at 400 degrees for about 60 minutes.

  Again, here are those toppings..

  • sour cream
  • mango salsa (leftover from meal 2 nights ago)
  • avocado chunks
  • salsa
  • vegetarian bacon crumbles
  • grilled onions
  • Vegan special sauce

  

  A few traditional toppings, a few not so much.

  Where is the broccoli and cheese topping you ask??

  Too traditional. Maybe next time.

  Posted in Meatless mealtime, Random stuff, Salads, Soups, and Sides | Tagged baked potato, nutritional yeast

• You missed a call?

  • Make friends with…Bean Pasta.
  • Whole Wheat Flax ‘N Apple Muffins
  • Small changes…Eat what’s in season.
  • Whole Wheat Broccoli Mac N Cheese
  • What I pack my kid.

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