Nutritional yeast

[Guest guest]

Melissa, my absolute favorite nutritional yeast recipe is in the group

files, under recipes, then mushroom recipes (mislabled as Chicken ala

King for some unknown reason) -

 

Chickpeas ala King

http://f2.grp.fs.com/v1/QMuhQyBDiqygikIRLv6qfuhKir5kRzdFc8r6RZDSx8_

sXP8-am6BflwS4pwITpSa0ZLcyXmRXFI0sB9f1uTi-R1FiE_ajA/%2ARecipes/All%20Thi

ngs%20Mushroom/Chicken%20a%20La%20King%20%28with%20mushrooms%29

 

(or use this shortcut - http://tinyurl.com/7ks9d)

 

The main reason vegans use nutritional yeast (other than the health

benefits) is to make cheez or uncheese

 

Here is one recipe, with variations (you don't need agar or tofu for

melty cheese recipes):

 

CLASSIC WHITE UNCHEESE

From " Vegan Vittles " by

Joann Stepaniak

 

1/4 pound fat-reduced regular tofu (firm), rinsed, patted dry & crumbled

3 T. nutritional yeast flakes

2 to 3 T. tahini

2 T. fresh lemon juice

1-1/2 T. light miso

1 t. onion granules

3/4 t. salt

1/4 t. garlic granules

3/4 c. water

3 . agar flakes

 

1. Lightly oil a 1-1/4 c. heavy plastic storage container with a lid.

 

2. Place the tofu, yeast flakes, tahini, lemon juice, miso, onion

granules,

salt and garlic granules in a blender, or food processor fitted with a

metal

blade. Set aside.

 

3. Place the water and agar flakes in a 1-quart saucepan. Bring to a

boil,

thenr educe the heat to medium-high, and simmer, stirring frequently,

until

the agar is dissolved, about 5 minutes.

 

4. Pour the agar mixture into the blender or food processor containing

the

other ingredients. Process until the mixture is completely smooth. You

will need to work quickly before the agar begins to set, but it is

important

to process the mixture very thoroughly. STop the blender or food

processor

frequently, to stir themixture and scrape down the sides of the jar or

work

bowl.

 

5. Pour the mixture into the prepared container (from step #1). Use a

rubber spatula to remove all of the blended mixture. Place the open

container in the refrigeratorto let the uncheese firm up. When it is

firm,

and no longer warm to the touch, cover the container with the lid or

plastic

wrap. Let the uncheese chill for several hours before serving. It will

keep for about 10 days in the refrigerator.

 

Per 2 Tablespoons: calories, 48; protein 3g; carbohydrates 4g; fat, 2g.

 

------

----

----------

 

VARIATIONS:

 

AMERICAN STYLE UNCHEESE: Blend in 1/4 c. (2 ounces) drained pimiento

pieces, processing until no flecks from the pimientos are visible. This

will make a naturally orange-colored uncheese.

 

HOT PEPPER UNCHEESE: Stir in 4 T. finely chopped and well-drained canned

chilies or 1/4 to 1/2 t. crushed hot red pepper flakes into the blended

mixture before pouring into the mold.

]

OLIVE UNCHEESE: Stir in 1/4 c. sliced, pimiento-stuffed greenolives or

sliced black olives into the blended mixture before pouring it into the

mold.

 

DILLED UNCHEESE: Stir in 1 t. dried dill weed intot he blended mixture

before pouring it into the mold.

 

MEXICAN-STYLE UNCHEESE: Blend in 1 t. chili powder, 1/2 t. dried oregano

leaves, and 1 clove garlic, pressed.

 

ITALIAN-STYLE UNCHEESE: Blend in 1/2 t. dried basil leaves, 1/4 t. dried

oregano leaves, 1/4 t. dried marjoram leaves, and 1 garlic clove,

pressed.

 

FRENCH-STYLE UNCHEESE: Blend in 1 t. dried basil leaves, 1/2 t. dried

thyme

leaves, 1/4 t. dried marjoram leaves, 1/4 t. ground black pepper, pinch

of

ground rosemary and 1 clove garlic, pressed.

 

SMOKY UNCHEESE: Blend in 14/ t. liquid smoke or more to taste.

 

 

 

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

Dvorah, nutritional yeast is an ingredient in most vegan cheese recipes.

You might try miso instead.

 

I'm not sure of your reason for avoiding yeast, but you should know that

nutritional yeast is a non-active yeast. It does not make anything rise

and it does not ferment stuff.

 

I have found some vegan feta and ricotta cheese recipes that do not use

the yeast.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

somewhere I think there is a nut cheese... oh.. one of the

restaraunts in California have it.. either Real Food Daily or Native

foods, and it would be in one of htose cookbooks (ANYONE??)

 

oooh.. it's a cashew cheese... one of the restaurants make it and use

it on the pizza... I'll have to look in my other books to see what I

can find... but I don't have the RFD or Native foods books..

 

=)

jenni

[Guest guest]

I like to add it to " cream " style soups - to me it cuts the beany taste of

soy milk and adds some " cheesiness. " I use one scoop for a recipe that

serves four to six. But so far I haven't found a " cheese " recipe that we

like. I'd love some suggestions!

 

Chessie

 

 

On

Behalf Of Heather Russell

Tuesday, February 28, 2006 7:49 AM

 

Re: Nutritional Yeast

 

I actually do use nutritional yeast. I am not a very imaginative cook so I

usually use what the recipe calls for. I use it in mac " un " cheese and I

think it makes a pretty good replacement for parmesean cheese. It tastes

like yeast, but a tasty yeast.(huh?) I think it resembles a brewers yeast

taste. This web site, under the lunch menu has a good recipe for mac un

cheese: www.tryveg.com I'll have to find that recipe for parmesean cheese

unless anyone else has one. Have fun experimenting!

Heather R

 

 

melpompa <melpompa wrote:

I was just wondering if any of you use Nutrional yeast in your

cooking. If so how much do you use and does it taste good? Any info

would be greatly appreciated.

 

Melissa

 

 

 

 

 

For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

 

edical advice. Medical advice should be obtained from a qualified health

professional.

 

 

 

 

 

[Guest guest]

Myself, I usaully use it like most people use salt and pepper, and it

adds a nice flavour

 

melpompa wrote:

> I was just wondering if any of you use Nutrional yeast in your

> cooking. If so how much do you use and does it taste good? Any info

> would be greatly appreciated.

>

> Melissa

>

>

>

>

>

> For more information about vegetarianism, please visit the VRG website

> at http://www.vrg.org and for materials especially useful for families

> go to http://www.vrg.org/family.This is a discussion list and is not

> intended to provide personal medical advice. Medical advice should be

> obtained from a qualified health professional.

>

> edical advice. Medical advice should be obtained from a qualified

> health professional.

>

>

>

>

>

>

[Guest guest]

Hi Melissa,

 

We love nutritional yeast! We use it to make " cheese " sauces, usually between

1/2 cup and 1 cup depending on the recipe. We use it over popcorn, about a tsp,

to make a cheesy tasting treat. (My kids say it reminds them of cheese

doodles.) However our favorite use of nuttritional yeast is in our tofu bacon

recipe from the Compassionate Cook, it uses 1 Tbs.

 

 

Katie

http://frugalveggiemama.blogspot.com

 

 

 

 

Mail

Bring photos to life! New PhotoMail makes sharing a breeze.

 

 

[Guest guest]

I actually do use nutritional yeast. I am not a very imaginative cook so I

usually use what the recipe calls for. I use it in mac " un " cheese and I think

it makes a pretty good replacement for parmesean cheese. It tastes like yeast,

but a tasty yeast.(huh?) I think it resembles a brewers yeast taste. This web

site, under the lunch menu has a good recipe for mac un cheese: www.tryveg.com

I'll have to find that recipe for parmesean cheese unless anyone else has one.

Have fun experimenting!

Heather R

 

 

melpompa <melpompa wrote:

I was just wondering if any of you use Nutrional yeast in your

cooking. If so how much do you use and does it taste good? Any info

would be greatly appreciated.

 

Melissa

 

 

 

 

 

For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

 

edical advice. Medical advice should be obtained from a qualified health

professional.

 

 

 

 

 

[Guest guest]

Hey, I have that book! I have never tried that recipe. My kids are sooo picky,

I have trouble feeding them tofu and other vege foods. If your kids like it,

maybe mine will. They did eat the mac un cheese........

Heather R

 

Katie Mangan <kmangan33 wrote:

Hi Melissa,

 

We love nutritional yeast! We use it to make " cheese " sauces, usually between

1/2 cup and 1 cup depending on the recipe. We use it over popcorn, about a tsp,

to make a cheesy tasting treat. (My kids say it reminds them of cheese

doodles.) However our favorite use of nuttritional yeast is in our tofu bacon

recipe from the Compassionate Cook, it uses 1 Tbs.

 

 

Katie

http://frugalveggiemama.blogspot.com

 

 

 

 

Mail

Bring photos to life! New PhotoMail makes sharing a breeze.

 

 

[Guest guest]

Thanks for all the great ideas for Nutrittional yeast now I have an

idea on how to use it.

 

Melissa

[Guest guest]

Yes, from personal experience.

 

I used to make a mac and cheese dish using the yeast flakes too and every time

my husband ate some, he would experience extreme congestion and breathing

problems. The first few times this happened, I thought he had eaten something

with some dairy product in it because dairy causes the same reaction. However,

during his last attack, he had eaten nothing with dairy earlier in the day.

When we concluded that it was the yeast flakes that caused the reaction, I

stopped using the flakes. Prior to this, I would sprinkle it on something every

day so that my children could benefit from the nutrients. They especially loved

the flakes on pasta and on garlic bread. I reintroduced the flakes last week

and now use it very moderately but will NEVER give it to my husband again. By

the way, about 2 years ago, my husband tested positively for being allergic to

mold.

 

 

[Guest guest]

I know some folks swear by it as a “cheese” topping for popcorn and pizza. I

find it too strong for us to use in that manner. I use it to add flavor to

my lasagna (in the blender w/ the tofu mixture) and it’s an ingredient for

my not-meat loaf and one of the gravy recipes I use.

 

 

 

It’s very nutritious with its B vitamins and it does add a nice cheesy

flavor. A little goes a long way and none of the 8 in our family has any

problems w/ it digestion wise.

 

 

 

That’s been our experience, HTH.

 

 

 

Lisa in MO

 

 

 

_____

 

 

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Version: 7.1.375 / Virus Database: 268.2.1/279 - Release 3/10/2006

 

 

 

 

[Guest guest]

On Mar 12, 2006, at 12:07 PM, Petluvr10 wrote:

 

> What is everyone's opinion on Nutritional Yeast? Easy to digest?

> Beneficial? Any problems after ingesting it? I bought some and

> want to try it, but

> am a bit apprehensive to do so.

 

 

I love it on popcorn and pasta!

 

It's fairly dense with protein and has traces of various vitamins and

minerals.

 

ygg

[Guest guest]

It's the only way to make Rose's melty cheese.

 

It adds great flavour and can help simulate that salty taste one gets from

cheese. The ones I have used are gf (grown on non-gluten grain medium).

 

BL

 

On 3/12/06, eye of newt <cowpuppies wrote:

>

>

> On Mar 12, 2006, at 12:07 PM, Petluvr10 wrote:

>

> > What is everyone's opinion on Nutritional Yeast? Easy to digest?

> > Beneficial? Any problems after ingesting it? I bought some and

> > want to try it, but

> > am a bit apprehensive to do so.

 

 

 

[Guest guest]

, " Brenda-Lee Olson "

<shalomaleichemacademy wrote:

>What brand do you use? I have Kal's nutritional yeast flakes and

they taste terribe. I try to disguise them in my protein shake in the

morning.

 

> It's the only way to make Rose's melty cheese.

>

> It adds great flavour and can help simulate that salty taste one

gets from

> cheese. The ones I have used are gf (grown on non-gluten grain

medium).

>

> BL

>

> On 3/12/06, eye of newt <cowpuppies wrote:

> >

> >

> > On Mar 12, 2006, at 12:07 PM, Petluvr10 wrote:

> >

> > > What is everyone's opinion on Nutritional Yeast? Easy to

digest?

> > > Beneficial? Any problems after ingesting it? I bought some

and

> > > want to try it, but

> > > am a bit apprehensive to do so.

>

>

>

[Guest guest]

I really dont know if it is good for colon health...yeast may cause

fermentation...?

rawfood , " Margaret Gamez " <mgamez1 wrote:

>

> Does anyone use nutritional yeast? I'm curious because I have seen it

> in quite a few recipes - does it give a flavor? Why do I want to

> know? Well, I like to stay away from yeast, for one. Right now I am

> looking at an old vegan cookbook of mine, which has recipes for

> " un-cheeze " . A number of them are raw, but most of them contain

> nutritional yeast. I don't really want to go out and buy nutritional

> yeast unless I know that I absolutely need it. If it is just for

> boosting Vitamin B12, I will probably skip it altogether.

>

> Thank you for sharing your insight and experience.

> Margaret

>

[Guest guest]

Margaret - do to google.com and type in nutritional yeast.

You start using it.

We use it a lot. I made my walnuts into crumbs and added it to the

nutritional yeast and a touch of sea salt. Mmmmm - fabulous cheesey

flavor on anything you want cheese on. I just made a cheesey cabbage

dish that was to die for because of the " NY " .

We use it on salads too.

Judy

 

On 3/19/06, Margaret Gamez <mgamez1 wrote:

>

> Does anyone use nutritional yeast? I'm curious because I have seen it

> in quite a few recipes - does it give a flavor? Why do I want to

> know? Well, I like to stay away from yeast, for one. Right now I am

> looking at an old vegan cookbook of mine, which has recipes for

> " un-cheeze " . A number of them are raw, but most of them contain

> nutritional yeast. I don't really want to go out and buy nutritional

> yeast unless I know that I absolutely need it. If it is just for

> boosting Vitamin B12, I will probably skip it altogether.

>

> Thank you for sharing your insight and experience.

> Margaret

 

[Guest guest]

I have a huge bag of it in my cupboard but I've lost all desire to use

it. " Yeast extract " can contain MSG. I don't know if nutritional yeast

does or not but it doesn't taste good to me any more. It's supposed to

be good for supplying B12 but you'd have to eat quite a bit. I don't

remember how much. It does have a cheesy flavor. I can get the same

thing with cashews, lemon juice, onion powder, red sweet pepper, sea

salt, and water.

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " Margaret Gamez " <mgamez1 wrote:

>

> Does anyone use nutritional yeast? I'm curious because I have seen

it

> in quite a few recipes - does it give a flavor? Why do I want to

> know? Well, I like to stay away from yeast, for one. Right now I am

> looking at an old vegan cookbook of mine, which has recipes for

> " un-cheeze " . A number of them are raw, but most of them contain

> nutritional yeast. I don't really want to go out and buy nutritional

> yeast unless I know that I absolutely need it. If it is just for

> boosting Vitamin B12, I will probably skip it altogether.

>

> Thank you for sharing your insight and experience.

> Margaret

>

[Guest guest]

I used to use nutritional yeast. It's high on B vitamins and yeast of course.

However as I follow Robert Young some what, I try to avoid any kind of yeast

like the plague. I would encourage you to read any one of his books. I believe

that it will change your raw diet dramatically as it did mine.

 

Robert W

>

> " Judy Cozza " <judycozza

> 2006/03/19 Sun PM 04:34:08 EST

> rawfood

> Re: [Raw Food] nutritional yeast

>

>

 

 

 

[Guest guest]

rawfood , " Margaret Gamez " <mgamez1 wrote:

>

> Does anyone use nutritional yeast? I'm curious because I have seen it

> in quite a few recipes - does it give a flavor? Why do I want to

> know? Well, I like to stay away from yeast, for one. Right now I am

> looking at an old vegan cookbook of mine, which has recipes for

> " un-cheeze " . A number of them are raw, but most of them contain

> nutritional yeast. I don't really want to go out and buy nutritional

> yeast unless I know that I absolutely need it. If it is just for

> boosting Vitamin B12, I will probably skip it altogether.

>

> Thank you for sharing your insight and experience.

> Margaret

>

 

Hi Margaret,

 

I just started to use it in blended salads. I would say that it has a

kind of cheesy flavour. As far as I know it's not the yeast one uses

in bread for example. From the label it stated that b12 is addedd and

other b-vitamins. I only bought if for the taste. I'm also curious how

it can be used in other ways apart from adding it to blended salads. I

was for example thinking if it can be made into some kind of source

and used with raw organic pasta (if such a thing exists).

 

/Jaspal.

[Guest guest]

Hi Margaret,

 

I'm with Robert on the use of nutritional yeast: I avoid it

like the plague. I used it a lot when I was vegan, for that

cheesy taste. Not only is it cooked, it's a by-product of

the brewing industry, I believe.

 

Blessings,

 

Jennifer

 

_____

 

rawfood

[rawfood ] On Behalf Of Margaret Gamez

Sunday, March 19, 2006 11:47 AM

rawfood

[Raw Food] nutritional yeast

 

 

Does anyone use nutritional yeast?

 

Margaret

 

 

 

 

 

 

 

 

[Guest guest]

Okay, Tommie:

Do you have a " cheeze " recipe that uses those ingredients you've

mentioned, so that I could see for myself what you mean?

Thanks

Margaret

 

rawfood , jerushy1944 <no_reply wrote:

>

> I have a huge bag of it in my cupboard but I've lost all desire to use

> it. " Yeast extract " can contain MSG. I don't know if nutritional yeast

> does or not but it doesn't taste good to me any more. It's supposed to

> be good for supplying B12 but you'd have to eat quite a bit. I don't

> remember how much. It does have a cheesy flavor. I can get the same

> thing with cashews, lemon juice, onion powder, red sweet pepper, sea

> salt, and water.

> Tommie

> http://www.rawburchard.blogspot.com

>

> rawfood , " Margaret Gamez " <mgamez1@> wrote:

> >

> > Does anyone use nutritional yeast? I'm curious because I have seen

> it

> > in quite a few recipes - does it give a flavor? Why do I want to

> > know? Well, I like to stay away from yeast, for one. Right now I am

> > looking at an old vegan cookbook of mine, which has recipes for

> > " un-cheeze " . A number of them are raw, but most of them contain

> > nutritional yeast. I don't really want to go out and buy nutritional

> > yeast unless I know that I absolutely need it. If it is just for

> > boosting Vitamin B12, I will probably skip it altogether.

> >

> > Thank you for sharing your insight and experience.

> > Margaret

> >

>

[Guest guest]

Cashew " Cheese "

1 C raw cashews

1/3 large orange or red bell pepper

Juice of one lemon

1 tsp onion powder

1/2 tsp. sea salt

Water

 

Put all ingredients in blender with water just to cover the cashews,

blend together.

 

I think I had posted it here before but maybe not.

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " Margaret Gamez " <mgamez1 wrote:

>

> Okay, Tommie:

> Do you have a " cheeze " recipe that uses those ingredients you've

> mentioned, so that I could see for myself what you mean?

> Thanks

> Margaret

>

> rawfood , jerushy1944 <no_reply@> wrote:

> >

> > I have a huge bag of it in my cupboard but I've lost all desire to

use

> > it. " Yeast extract " can contain MSG. I don't know if nutritional

yeast

> > does or not but it doesn't taste good to me any more. It's

supposed to

> > be good for supplying B12 but you'd have to eat quite a bit. I

don't

> > remember how much. It does have a cheesy flavor. I can get the

same

> > thing with cashews, lemon juice, onion powder, red sweet pepper,

sea

> > salt, and water.

> > Tommie

> > http://www.rawburchard.blogspot.com

> >

> > rawfood , " Margaret Gamez " <mgamez1@> wrote:

> > >

> > > Does anyone use nutritional yeast? I'm curious because I have

seen

> > it

> > > in quite a few recipes - does it give a flavor? Why do I want

to

> > > know? Well, I like to stay away from yeast, for one. Right now

I am

> > > looking at an old vegan cookbook of mine, which has recipes for

> > > " un-cheeze " . A number of them are raw, but most of them

contain

> > > nutritional yeast. I don't really want to go out and buy

nutritional

> > > yeast unless I know that I absolutely need it. If it is just for

> > > boosting Vitamin B12, I will probably skip it altogether.

> > >

> > > Thank you for sharing your insight and experience.

> > > Margaret

> > >

> >

>

[Guest guest]

At Sun, 19 Mar 2006 it looks like Margaret Gamez composed:

 

> Does anyone use nutritional yeast? I'm curious because I have seen it

> in quite a few recipes - does it give a flavor?

 

I use it, great source of vit-B's ...

 

http://wiliweld.com/yeast/

 

--

Bill Schoolcraft | http://wiliweld.com

 

" If your life was full of nothing but

sunshine, you would just be a desert. "

[Guest guest]

Hi Kerry,

 

My impression is that nutritional yeast is good primarily because it is an

excellent source of B vitamins. I wonder if the high protein content (8g/1.5

tbsp.) is why you've heard it's hard on their kidneys. You say you are

still breast-feeding....I would guess that the bulk of your son's calories

are still coming from you, in which case he is getting all of the protein he

needs. American diets, particularly those of meat-eaters, are excessively

high in protein. Basically, if he is getting sufficient calories, he's fine

for protein. Also, nutritional yeast is high in fiber, which I'm not sure

infants need particularly. I'm not a nutritionist, just a vv interested mom

with an 18-month old vegetarian daughter (she got breast milk for 12

months.). I've also learned that I can't rely on the medical community (at

least in this small South Dakota town!) for advice on these matters. They

are reflexively skeptical...good luck to you and your son!

 

 

> " Kerry " <kezza1975

>

>

> Nutritional Yeast

>Mon, 10 Apr 2006 14:28:34 -0000

>

>Hi everyone! My name is Kerry and I'm new to the group. I am excited

>to be a part of such a earth friendly community!

>

>I have a question I was hoping to get some clarity on. I have an 8

>month old who we are raising vegetarian. I have been following the

>guidelines in the " Super Babyfoods Book " (except for the egg which I

>don't plan on introducing until he is 12 months). It recommends to

>start using Nutrtional Yeast this month, but I've heard from friends

>that you shouldn't give it to infants as their kidneys may not be

>ready to digest it. Does anyone have any advice or experience with

>feeding Nutritional Yeast to children? When is the right time to

>introduce it? What are the benefits of using it? I am still

>breastfeeding so I'm not sure if he even needs extra protein yet. Any

>advice would be greatly appreciated!

>

>Thank you so much!

>

>Kerry

>Pensacola, Florida

>

>

>

>

 

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[Guest guest]

I'd say that it's both. It's a good way for vegetarians to get vitamin

B-12 and it is flavorful. I notice sort of a cheese type of taste.

 

Accoring to this link, http://www.bulkfoods.com/yeast.htm it also is

high in protein and folic acid.

 

Angela

 

> A lot of recipes call for nutritional yeast. Is it a health food?

> Flavoring agent? I'd like to know more about it and how it is used.

> I'm particularly interested in the recently posted Vegan Gravy and was

> wondering if the nutritional yeast is giving it a traditional gravy

> taste.