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Old 22-10-2015, 01:36   #1111
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re: Mouthwatering Boat Recipes (mainly plant based)

Somebody having any experience of using yeast extract the same way that has been suggested for nutritional yeast? I may suspect that the extract keeps better from molding because of the salt content.


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Old 22-10-2015, 02:14   #1112
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re: Mouthwatering Boat Recipes (mainly plant based)

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Somebody having any experience of using yeast extract the same way that has been suggested for nutritional yeast? I may suspect that the extract keeps better from molding because of the salt content.
The only "yeast extracts" I am familiar with are Vegemite and the inferior Marmite, Promite & Cenovis (ducking for cover here ). Although I have only used vegemite as a spread, some people add it to soups and casseroles.

I don't get the impression that the flavour of nutritional yeast is anything like Vegemite though - "cheesy and nutty" seem to be the common descriptions.

What type of yeast extract did you have in mind?

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Old 22-10-2015, 02:51   #1113
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re: Mouthwatering Boat Recipes (mainly plant based)

None in particular. No experience of them.


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Old 22-10-2015, 02:58   #1114
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re: Mouthwatering Boat Recipes (mainly plant based)

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Originally Posted by Seaworthy Lass View Post
The only "yeast extracts" I am familiar with are Vegemite and the inferior Marmite, Promite & Cenovis (ducking for cover here ). Although I have only used vegemite as a spread, some people add it to soups and casseroles.
I resemble that remark. I add Vegemite to beef casseroles and have been known to add it to bolognese sauce as well
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Old 22-10-2015, 03:51   #1115
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re: Mouthwatering Boat Recipes (mainly plant based)

Who was it here on CF that suggested Ingestion of marmite to keep the mozzies at bay?


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Old 22-10-2015, 04:45   #1116
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re: Mouthwatering Boat Recipes (mainly plant based)

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Who was it here on CF that suggested Ingestion of marmite to keep the mozzies at bay?
It was Rivonia:

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Eat lots of MARMITE!! the little critters just do not like the smell. However it does take a few days for it to work. Do NOT use any type of scented soap. Use NO perfume. Become a local, smell like the locals.

When we were in the Jungle (army days) we never washed and then the only bites were Snakes .

Good luck

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Old 22-10-2015, 05:22   #1117
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re: Mouthwatering Boat Recipes (mainly plant based)

Just had an attack of the munchies here and so I have cut up some bread and topped it with vegemite and cheese for us.

The wind is howling as thunderstorms pass through. Perfect day for snuggling down below with a good book and vegemite sandwich .

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Old 22-10-2015, 05:30   #1118
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re: Mouthwatering Boat Recipes (mainly plant based)

Yummy!!

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Old 22-10-2015, 05:51   #1119
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re: Mouthwatering Boat Recipes (mainly plant based)

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Yummy!!



It lives up to all its claims and more .
Except the amount used needs to be more like this. Hardcore user here :



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Old 22-10-2015, 05:54   #1120
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re: Mouthwatering Boat Recipes (mainly plant based)

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Originally Posted by Seaworthy Lass View Post
Except the amount used needs to be more like this. Hardcore user here :



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Demonstrably weaker and inferior product then.

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Old 24-10-2015, 01:00   #1121
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Vegetables au gratin

Temperature has plummeted here with the arrival of a two day northerly gale that feels like it is blowing straight from Siberia.

We have hunkered down and comfort food is being dished up on a gimballed stove. Vegetables baked with rich, creamy white sauce and topped with crumbled breadcrumbs rates right up there .

I posted a recipe for Cauliflower au gratin a year ago, but this works so well with mixed vegetables that it is worth repeating. Nutmeg adds a lovely flavour (thanks for the tip, Nigel).


VEGETABLES AU GRATIN

White sauce:
¼ cup extra virgin olive oil (best possible quality - low acidity)
¾ cup plain flour
1 litre milk of choice (almond works OK)
1 stock cube or a little salt
1 nutmeg, very finely grated
white pepper

Vegetables:
Anything goes. This batch had a few steamed carrots and potatoes, plus about ¼ of a cabbage finely sliced and sautéed until it retained a slight crunch. Baking time is quicker if veggies are used while still hot.

Topping:
2 cup soft white breadcrumbs (I use the inside of about half a loaf of stale bread, roughly broken up)
2 extra tbsp extra virgin olive oil

- Heat oil
- Sift in flour
- Stir on low heat for 2 min (watch as it burns easily)
- Take off heat and slowly add milk and stock cube, whisking continually (the scary looking lumps come out completely). You could warm the milk first to help avoid the initial lumps, but I don't bother as a brisk whisk works well.
- Return to the heat, continuing to whisk until mixture thickens
- Add nutmeg and white pepper to taste
- Layer vegetables in a greased dish and pour sauce over
- Drizzle extra oil over breadcrumbs and toss well
- Top cauliflower with breadcrumbs
- Bake until hot and the topping is golden

If you are not vegan, add a layer of sliced, grated or roughly chopped nuggets of your favourite cheese under the breadcrumbs.

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Old 24-10-2015, 07:38   #1122
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re: Mouthwatering Boat Recipes (mainly plant based)

I'm laughing because I swear I got a wonderful whiff when I pulled up the photo! It's amazing how our minds work. That looks soooo amazing. I think I know what's for dinner! Yum!! Thanks!
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Old 24-10-2015, 16:47   #1123
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Re: Vegetables au gratin

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Originally Posted by Seaworthy Lass View Post
We have hunkered down and comfort food is being dished up on a gimballed stove. Vegetables baked with rich, creamy white sauce and topped with crumbled breadcrumbs rates right up there .
That one is crying out for some nutritional yeast in the sauce
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Old 24-10-2015, 22:34   #1124
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re: Mouthwatering Boat Recipes (mainly plant based)

And I was thinking add all kinds of veggies and top the dish with pie crust for a Veggie Pot Pie!

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Of course, topped with nutritional yeast!
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Old 25-10-2015, 01:46   #1125
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re: Mouthwatering Boat Recipes (mainly plant based)

Beef casserole (shhh! it's a vegan thread) in the slow cooker this evening with dumplings.

Dumpling recipe straight out of our ancient copy of the Edmonds Cookery Book* without the onion and with the addition of a good dose of nutritional yeast.

It changed the texture to a slightly more cake like consistency rather than the usual stodgy dumpling texture. Both the texture and the hint of cheesiness worked well.

I'm really liking this stuff!

*https://en.wikipedia.org/wiki/Edmonds_Cookery_Book
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