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Old 09-10-2015, 03:11   #1096
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re: Mouthwatering Boat Recipes (mainly plant based)

Nutritional Yeast -apparently more commly known as Savoury Yeast in Australia

Quote:
Originally Posted by Seaworthy Lass View Post
A review from a first time user would be fantastic. Sometimes people just adapt to odd tastes and think nothing of it (vegemite springs to mind ).

The number of times I find nutritional yeast cropping up has finally made me curious. Even more so when it is continually called a "magical ingredient".

A few ways it can be used:

Here's Why Nutritional Yeast Is The Magical Ingredient You Didn't Know You Needed

It may be a very useful ingredient on board, vegan crew or not. It apparently has a shelf life of about a year if kept sealed and dark. It seems a super easy way to add a cheesy flavour to sauces etc.

SWL
OK - intital report from a first time user who is an omnivore tending towards the carnivore end of the spectrum.

Baiya just brought some back up from Brisbane after dropping our daughter off at Boarding School. She got it from a Healthy Life store; there are branches in most Westfield Shopping Centres, but had to try a couple of others that had no stock before finding it at Garden City. (Poor thing, having to traipse round all those shopping centres )

Cost was AUD13.30 for the 200 g pack. It's a very light powder so that 200 g is about 3 - 4 cups.

First impressions. It is indeed "nutty and cheesy". I reckon you could just about reproduce the taste and texture with 1 part finely ground walnuts to 2 parts finely grated parmesan with a pinch of salt added.

We haven't tried cooking with it yet, but to me it tastes great sprinkled over both hot chips and also over cold sliced tomatoes and cucumbers. It is going to be a regular topping on salads on this boat and any place I currently use parmesan as a garnish.

Added: The "Best By" date on the resealable packet is Aug 2016, so yes - it clearly is a keeper.
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Old 09-10-2015, 07:43   #1097
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re: Mouthwatering Boat Recipes (mainly plant based)

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Originally Posted by StuM View Post
OK - intital report from a first time user who is an omnivore tending towards the carnivore end of the spectrum.
.........
First impressions. It is indeed "nutty and cheesy". I reckon you could just about reproduce the taste and texture with 1 part finely ground walnuts to 2 parts finely grated parmesan with a pinch of salt added.
Stu, thanks for the feedback .

That sounds like a fantastic boat staple. I am an "omnivore tending towards the herbivore end of the spectrum" so this should suit me perfectly.

I thought it would probably work best in dishes where the cheesy flavour is supplemental and the texture is "hidden" (risotto, pesto, white sauce, pasta, soup etc), but it sounds like its uses are more extensive.

The nutritional benefits are not to be sniffed at either, which is a real bonus: it is a complete protein source, containing all the essential amino acids we can't manufacture, plus is it a fantastic source of B group vitamins (including B6 & B12 not found in vegemite ) and magnesium. Also fibre and zinc, but I get plenty of these anyway .

I will have a chance to try it in January.
Stu, thanks again for the report.

SWL x
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Old 18-10-2015, 14:18   #1098
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Vegans Make Good Lovers aka Good Boat Recipes

Thanks, Stu! That was great info. I still haven't tried the Nutritional Yeast yet but it is sounding more interesting.

I found this interesting recipe that I am really enjoying. Tomatoes are at the end of their season so instead of stuffing tomatoes, I just stir in a bunch of cherry or grape tomatoes which are always flavorful.

Moroccan Stuffed Tomatoes

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
6 medium ripe vine tomatoes, tops sliced off and seeds removed
Sea salt
1 medium onion, very thinly sliced
2 garlic cloves, minced
1 pound firm medium zucchini, trimmed and grated
3 tablespoons finely chopped cilantro
1/3 teaspoon chile flakes, or to taste
3 tablespoons toasted shelled pistachios.


1. Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes upright, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
2. In frying pan, add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
3. Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste. Divide the filling equally among the tomatoes, mounding the tops.
4. Bake for 45 minutes, or until the vegetables are cooked as desired.

Sprinkle the remaining pistachios on top. Enjoy!
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Old 20-10-2015, 06:50   #1099
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Lentil & orange soup

SailorG, I use lightly roasted nuts extensively too. I like the contrasting texture they give sprinkled on everything from breakfast cereal to salads and soups to desserts. Pistachios sound like a good stuffing for tomatoes, particularly with some rice . They would work well in cabbage rolls too I would imagine.

Well, soup season has hit here. I currently have a tiny port with microscopic grocery store within walking distance, so carrots are easily available and ginger & carrot soup was first off the mark a few days ago (see post #542).

Today I made another old favourite soup that I haven't posted before. My MIL first made this a couple of decades ago. The addition of orange in soup is an unusual one, but it doesn't dominate and I enjoy the combination a lot. Just don't forget to remove the bay leaves before pureeing. I have managed to wreck a couple of batches over the years by forgetting .

The recipe has been tweaked over time:

LENTIL & ORANGE SOUP

1 tbsp extra virgin olive oil
1 onion, chopped
250 g (1 mug) red lentils
4 mugs water
3 mugs peeled and diced carrots
4 bay leaves
2 stock cubes
1 teaspoon ground pepper
1 teaspoon tumeric
1 teaspoon dried thyme leaves
Grated zest 1 orange
Flesh 2 oranges

- Sauté onions (do not allow to brown)
- Add everything else
- Bring to pressure then turn off heat and leave an hour
- Remove bay leaves
- Puree
- Bring back to the boil again, simmer a few minutes then ladle into 4x 750ml glass jars and seal. The soup will easily last a week unrefrigerated in cool conditions.

Dilute if necessary with water or milk or cream when reheating.

This has been added to the index in post #1:

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Old 20-10-2015, 07:06   #1100
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re: Mouthwatering Boat Recipes (mainly plant based)

Quote:
Originally Posted by Seaworthy Lass View Post
Stu, thanks for the feedback .

That sounds like a fantastic boat staple. I am an "omnivore tending towards the herbivore end of the spectrum" so this should suit me perfectly.

I thought it would probably work best in dishes where the cheesy flavour is supplemental and the texture is "hidden" (risotto, pesto, white sauce, pasta, soup etc), but it sounds like its uses are more extensive.
I can now state that it also tastes great stirred through mashed potato
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Old 20-10-2015, 07:13   #1101
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re: Mouthwatering Boat Recipes (mainly plant based)

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I can now state that it also tastes great stirred through mashed potato
I have just made a white sauce and although it is rich and creamy, I thought some nutritional yeast may have been good melted through. I am looking forward to trying some.

SWL
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Old 21-10-2015, 02:02   #1102
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re: Mouthwatering Boat Recipes (mainly plant based)

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I am looking forward to trying some.

SWL
Due to an unplanned trip to the UK (for all good reasons), I now have a supply of nutritional yeast. Will try it soon and report back.
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Old 21-10-2015, 03:25   #1103
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re: Mouthwatering Boat Recipes (mainly plant based)

http://www.amazon.co.uk/s/ref=a9_sc_...qid=1445423127
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Old 21-10-2015, 03:55   #1104
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re: Mouthwatering Boat Recipes (mainly plant based)

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It looks like it is catching on in the UK. Any experience with it?

I had to laugh seeing Amazon offering 3 x 125g packs of B12 enriched Engevita for £8.85 and 6 packs for £21.23 .

I am looking forward to hearing NornaBiron's feedback. That will give it a final stamp of approval. Meals on board that boat are rated 10/10 feasts in our book .

SWL
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Old 21-10-2015, 03:59   #1105
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re: Mouthwatering Boat Recipes (mainly plant based)

Quote:
Originally Posted by Seaworthy Lass View Post
It looks like it is catching on in the UK. Any experience with it?

I had to laugh seeing Amazon offering 3 x 125g packs of B12 enriched Engevita for £8.85 and 6 packs for £21.23 .

SWL
Its like a denatured yeast.
Im sure Ive had it~lots of tree hugging restaurants round here that make all sorts.

Wouldnt know what it tasted like..... after a while, everything 'natural' blurs together........
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Old 21-10-2015, 06:47   #1106
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re: Mouthwatering Boat Recipes (mainly plant based)

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I am looking forward to hearing NornaBiron's feedback. That will give it a final stamp of approval. Meals on board that boat are rated 10/10 feasts in our book .

SWL
You're too kind
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Old 21-10-2015, 07:17   #1107
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re: Mouthwatering Boat Recipes (mainly plant based)

My husband's last minute trip to the UK also meant that he returned with some much loved vegetables that are almost impossible to find here in Greece: parsnips, swede and brussels sprouts. After feasting on a traditionally English roast pork dinner the remainder of the sprouts have been made into soup to share with friends. Don't be put off by the thought of sprouts, the soup really is surprisingly delicious!

1 onion, sliced
1 tbsp sunflower oil
700g brussels sprouts, trimmed
850ml stock
150ml cream (oops, not really vegan!)
Freshly grated nutmeg
Salt and black pepper

Saute the onion in the oil for a few minutes until softened but not browned.
Add stock and sprouts, bring to boil and simmer for 20 minutes until sprouts are tender (or bring to high pressure in a pressure cooker, turn off and leave for an hour).
Use a stick blender to puree the soup.
Add nutmeg, salt and pepper to taste.
Add cream and reheat gently.
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Old 21-10-2015, 20:01   #1108
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re: Mouthwatering Boat Recipes (mainly plant based)

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I can now state that it also tastes great stirred through mashed potato

Oh, I bet that tastes amazing! I have got to get some soon! Can't wait to try.
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Old 21-10-2015, 20:07   #1109
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re: Mouthwatering Boat Recipes (mainly plant based)

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Do you have any ideas of which brand may be good? I get stuck when there are too many choices.
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Old 21-10-2015, 21:17   #1110
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re: Mouthwatering Boat Recipes (mainly plant based)

A good brand for nutritional yeast is frontiers ( or for dried herbs for that matter) and it comes in a mylar bag so you can vacuum seal it if you have a vacuum sealer( videos on YouTube on how to do it with a food saver) and if you want to stock up on it the mylar will keep it for a long long time . If you buy it through Amazon its just over $13 a pound. But your best bet if you have a Whole Foods or a health food store is to just buy it in bulk. Ps the best mashed potatoes have some sour cream some butter and some nutritional yeast mixed in and some cheddar melted over the top YUM
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