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foxytina_69
Jul 12th, 2004, 02:46 PM
first of all, why is it called nutritional yeast? and second, what exactly is it?

mattd
Jul 12th, 2004, 04:20 PM
the following was taken from http://www.bulkfoods.com/yeast.htm :

Red StarŪ nutritional yeast is an excellent source of protein, dietary fiber, vitamins and minerals. Lesaffre Yeast Corporation derives its primary grown nutritional yeast from pure strains of Saccharomyces cerevisiae grown on mixtures of cane and beet molasses. After the fermentation process is completed the yeast is harvested, thoroughly washed, pasteruized, and dried on roller drum dryers. The special growth medium and unique drying process are the secrets to the exceptional performance and flavor of Red StarŪ nutritional yeast.

Red StarŪ nutritional yeast is grown specifically for its nutritive value. In addition to protein, dietary fiber, vitamins and minerals, it contains additional functional and beneficial components such as beta-1,3 glucan, trehalose, mannan and glutathione. Studies have show that these components have potential health benefits such as, improved immune response, reduction of cholesterol, and anti-cancer properties. Red StarŪ nutritional yeast is not made from by-products of breweries, distilleries or paper mills. Red StarŪ nutritional yeast is not a genetically modified organism (GMO). Red StarŪ nutritional yeast contains no added sugars or preservatives. Best when stored in a cool, dry place.

aside from what that website says, nutritional yeast also gives a good "cheesy" flavor to alot of foods. alot of times i'll use it on pasta or something a sprinkle a little on pizza. you can also find vegan "cheese" sauce recipes that use nutritional yeast as a primary ingredient.

p.s. you can usually find it in any health food store, alot of times in the bulk food section.

foxytina_69
Jul 12th, 2004, 05:07 PM
thanx :)

yes i love using it for cheese. i just never knew what it was exactly :)

Cloudy
Jul 12th, 2004, 06:19 PM
I buy this (http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/579698.html) one.

It's ace on fresh popcorn!

cedarblue
Jul 12th, 2004, 09:10 PM
I buy this (http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/579698.html) one.

It's ace on fresh popcorn!






but what does it taste of or how does it affect the flavour of things? its interesting that your one says you can use it in milk, fruit, casseroles and breakfast cereals!!!!!

Cloudy
Jul 12th, 2004, 09:14 PM
but what does it taste of or how does it affect the flavour of things? its interesting that your one says you can use it in milk, fruit, casseroles and breakfast cereals!!!!!

You remember Cheesy Wotsits? It tastes a bit like them, that's the closest thing I can think of. It comes as little flakes like fish food, it's very versatile.

Wot! Sir? Sit!

Kiva Dancer
Jul 12th, 2004, 09:47 PM
The taste is sorta nutty and kinda reminds me of a cheddar cheese type flavour.

I use it on just about everything from salads to pasta.

Cloudy
Jul 13th, 2004, 12:09 AM
Aaagh! My eyes! Can't you scale that avatar down a bit?

jasonjetplane
Aug 16th, 2004, 05:17 PM
as far as i'm told nutritional yeast is also known as torula yeast , much more delicate flavour than brewers yeast

Andie
Oct 13th, 2004, 05:34 PM
I bought some red star yeast flakes and so far have sprinkled them on soup, pizza and in miso soup. What are some other uses?
Can these be baked, boiled?
thanks

ConsciousCuisine
Oct 13th, 2004, 05:51 PM
OH! I use it for any sauce or anything at all where a salty/savory flavor is needed! I make "Pate's" , Nut and Seed Cheeses, Muffins, Shepheard's Pie, Pasta Sauces, Steamed Veggies, Salad Dressings, Stir Fries..oh, everything that needs a "salty" taste! (Same thing for miso, actually):) Just add after cooking and never heat to a boil!

snivelingchild
Oct 13th, 2004, 09:24 PM
I always sprinkle it over pasta. Since I eat pasta often, it ensures I get it pretty often. Sprinkle it over anyhting you things would taste nice with a cheesy taste. If you cut up potatoes, boil 'em, and cover with vegan butter, parsley, garlic, and nutritional yeast, it's really good. If you have it, you can also put melted vegan cheese mixed with soy milk as a vegan cheese sauce to pour over the potatoes. Not an everyday healthy meal though.

Cloudy
Oct 13th, 2004, 11:18 PM
It's good on popcorn!

Kiva Dancer
Oct 14th, 2004, 12:33 AM
I use it on anything I want a cheesy sort of flavour to.

Some people make a cheese sauce out of it, too only the recipes I've seen don't call for vegan cheese to be added in the mix.

A recent discovery of mine is to take toast, drizzle it with olive oil, put a bit of nutitional yeast on it and some lemon pepper. I can't remember where I got that from, but it's a very good combination. Better than toast with vegan butter.

tails4wagging
Oct 14th, 2004, 08:59 AM
Buy The Uncheese Cookbook, has lots of uses for yeast flakes.

Northern Lights
Oct 14th, 2004, 02:03 PM
Ditto on the 'Uncheese cookbook'. Actually, I just got the 10th anniversary edition called 'The Ultimate Uncheese cookbook'. It is WONDERFUL! We're going to have grilled 'cheeze' sandwiches today for lunch, and supper tomorrow is baked macaroni and 'cheeze'.

Yum!

tails4wagging
Oct 14th, 2004, 04:01 PM
Must get that one then?. I do miss cheese, I have to say and that vegan scheese you can get is not the same!

Northern Lights
Oct 14th, 2004, 06:50 PM
I haven't tried any of the vegan cheeses that you can buy at the store, since I'm also tring to avoid consuming massively processed foods. I've made 'Gooda' and 'Chedda' and a nice melty pizza/nacho cheese sauce all from the 'Ultimate Uncheese book' that I borrowed from a friend. I just got the new version and there's so much more in it. Cheezecake, dips and sauces, all from typical foodstuffs I already have around the house as a vegan!

So I guess I'm saying YES! Get the book! :)

nonemorebrown
Oct 16th, 2004, 04:58 PM
Here is what I do with nutritional yeast:

Yeasty Tofu Strips
1 Cup Nutritional Yeast
1 15 to 20 ounce brick of tofu
Salt and Pepper to taste

Preheat oven to 400. Take tofu brick and cut into approximately 1/4' to 1/2' strips. Put the yeast on plate and liberally coat the tofu with the yeast. I actually put to the tofu in the yeast. Put the yeast-coated tofu on to a flat, pam-sprayed cooking sheet. Cook for about 30 minutes. DO NOT UNDER COOK! Make sure that when you touch the tofu in the oven that the yeast doesn't come off on your fingers. If it does, it's not done. The same thing goes for the cooking sheet. Make sure that the strips are crisp, fairly rigid, and golden when you remove them from the oven. Sprinkle salt and pepper on the yeasty strips, if you'd like. We eat these strips with a nice brown rice and broccoli or asparagus. Enjoy!

Mystic
Oct 17th, 2004, 03:05 AM
Does it really taste cheesy?

I bought some yeast flakes too and am intending to put it on home-made pizza tonight.

Artichoke47
Oct 17th, 2004, 03:15 AM
I think it tastes better than cheese, but I don't like greasy, pusy things. ;)

Mystic
Oct 17th, 2004, 03:33 AM
lol :D

Maybe i will attempt your melty pizza cheese recipe - can you just mix the flakes with boiling water? I don't have any of the other ingredients.

Artichoke47
Oct 17th, 2004, 05:46 AM
I don't think it will be thick and flavorful enough if you do that. Perhaps others will know more, though.

Northern Lights
Oct 17th, 2004, 06:02 AM
Banana- you need more than just the yeast to make the cheese saucey.

Try 1/2 c water (about)
2 T oatmeal (plain!)
2 T cornstarch
2 T lemon juice
6+T nutritional yeast
2 T tahini if you have it

Blend it in your blender, then you can pour it on your pizza and as it cooks it'll thicken up. I use this on quesadillas as well.I can't find the exact recipe however, so you might have to play with the amount of water/yeasy needed.

Northern Lights
Oct 17th, 2004, 06:13 AM
Sorry Banana- I just checked Artichokes recipe and noticed you said you didn't have things like the lemon juice and corn starch.

However, the oatmeal can still help! It's a great thickener (Imagine your nice warm breakies..) I'd experiment with blending water/yeast and oats in the blender, and then I'd cook this on the stove to thicken for a while before putting on the pizza.

If you have any almonds in the house you can make 'parmeson' cheeze to sprinkle on the pizza. Grind 1/2C almonds (blanched if you want the cheese to be white) to a fine powder in a food processor. Add 2 T nutritional yeast and 1/4 t salt. Put in a shaker and sprinkle on top like parmeson cheese. It will keep a long time in the fridge.

Hope that helps