DOCSLIB.ORG

SHORT-CUT VEGAN! SHORT-CUT VEGAN PANTRY Sauce, Hoisin Sauce, Curry Paste, People Frequently Request Tips on How ITEMS Chutney, Etc

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SHORT-CUT VEGAN! SHORT-CUT VEGAN PANTRY Sauce, Hoisin Sauce, Curry Paste, People Frequently Request Tips on How ITEMS Chutney, Etc SHORT-CUT VEGAN! SHORT-CUT VEGAN PANTRY sauce, hoisin sauce, curry paste, People frequently request tips on how ITEMS chutney, etc. to incorporate vegan meals into a busy All of these items can figure as •Nutritional yeast (available in bulk, or in schedule. A number of cookbooks tackle ingredients in quick, delicious vegan meals. bag or jar ) this question, including Maribeth Abrams In your vegetable larder •Plant milks in aseptic packages and Anne Dinshah, The 4 Ingredient Vegan; •Cabbage and carrots last a long time in the •Canned coconut milk Nava Atlas, Vegan Express; Kathy Hester, refrigerator and can form a centerpiece •Dried fruits The Easy Vegan Cookbook; Lorna Sass, or addition to many meals. Potatoes, •Dried herbs and spices Short-Cut Vegetarian, re-released as Short- sweet potatoes, onions and garlic last a QUICK VEGAN MEALS Cut Vegan; and Robin Robertson’s Quick- long time at at room temperature. Come up with a list of 6 to 10 quick meals Fix Vegetarian, Quick-Fix Vegan, and More Store potatoes away from the light. that lend themselves to many variations, that you Quick-Fix Vegan (all different). Most are In the freezer: can rotate through. Think ethnic: available in the Monroe County Library •Frozen vegetables, especially peas, corn •Chinese/Asian--stir-fry with brown rice System, as well as from book sellers. Here’s and spinach which compare well with •Indian--curry with brown rice a distillation of the advice found in those fresh. •Italian--pasta with tomato sauce or pesto books. •Frozen pie crusts or doughs; frozen pizza and veggies In the refrigerator: •Middle Eastern--hummus with tabouleh TIPS FOR EFFICIENT COOKING •Soy products and other meat analogues: •Mexican/Latin--beans and rice/tacos/ Keep an organized kitchen and pantry. tofu, tempeh, gluten, veggie burgers tortillas/burritos Read all recipes through in advance. and crumbles, sausages and hot dogs. •“American”--vegetable soup or stew; Keep a list of meals you have made that •Tortillas and other flatbreads veggie burger with sides you and the entire family liked. Consider •Deli items (Kalamata olives, stuffed grape putting copies of those recipes in an easy- leaves) Q: Give us some of your favorite easy meal reference binder. •Vegan “dairy” items: cheeses, cream ideas for those nights when you’re tired, Plan meals and menus in advance, for cheese, sour cream, mayo, milk, and hungry and didn’t make it to the grocery the week or at least for several days. creamer store. All my “go-to” last-minute easy meals Make a master grocery list, organized •Nuts and seeds (these keep freshest if are not vegan—grilled cheese sandwich, tuna on the lines of the store you shop at most stored in refrigerator or freezer) sandwich, omelet, hot dog, burger, pasta. frequently, and make xerox copies. •Miso (fermented soybean paste) A: You can have vegan variations on all of Keep a well stocked pantry. In the pantry (These items are shelf those last-minute easy meals. Stock pantry items--in the freezer, in stable until you open them, after which Grilled cheese sandwich: try making it the refrigerator, and on the pantry shelf or most items should be refrigerated. Opened with Daiya or Chao cheese, which you can kitchen counter--that are conducive to quick containers of dry pasta, grains and beans can buy shredded or in blocks or slices (in but delicious meals. be covered and stored at room temperature. Wegmans Nature’s Marketplace and the Develop a repertoire of quick-cooking Vinegar and soy sauce can also be safely health food stores; it makes a good grilled dishes that make use of frozen or canned stored at room temperature after opening.): cheese sandwich, goes well on pizza or foods, as well as long-lasting fresh •Breads such as pitas (store in refrigerator wherever you want melty cheese. vegetables such as cabbage, potatoes, and or freezer for longer life) Tuna sandwich: try mashing garbanzo carrots. •Short-cooking grains (instant brown rice, beans/chick peas and adding whatever you Keep on hand a variety of condiments couscous, quinoa) usually add (vegan mayo, relish, minced or “secret ingredients” (such as flavored •Dried pasta (none take longer than 10 celery and onion); sometimes people add vinegars) that add a great deal of flavor. minutes to cook) seaweed flakes for the fishy flavor. Buy selected instant or prepared foods •Packaged prepared pasta and grains Omelet: Scrambled tofu: sauté veggies in (like a simmer sauce) that allow you to put (gnocchi and polenta) oil or water; mash tofu, add to the veggies together a meal in a flash when necessary. •Canned beans (Eden brand is expensive and heat through; add nutritional yeast, Make one-pot meals. but has a healthier liner than others) turmeric, soy sauce. When you have the time or inclination, •Lentils (15 to 45 minutes to cook) Hot dog: many vegan varieties: those made cook large quantities and freeze food in •Instant dried beans (found in cartons) by Tofurky and Yves area especially good; batches, or refrigerate for meals later in the •Tomato products: canned tomatoes, Lightlife Smart Dogs are pretty good too week. tomato sauce, and tomato paste (not all Lightlife products are vegan but this Use leftovers. Last night’s dinner can •Bottled marinara sauce one is) be the next day’s bagged lunch. Leftover •Canned chipotle peppers in adobo Burger: many vegan varieties: Boca Vegan cooked beans, veggies or sauces can be •Sun-dried tomatoes (oil-free version Burgers (but not all Boca burgers are incorporated into whole new dishes such as comes in packets) vegan), Gardein burgers, etc. soups, stews, and sauces for pasta. •Roasted red peppers in jar Pasta with Sauce. An all time favorite easy If and when you are inclined, make •Artichokes, canned or jarred meal. Use a whole-grain pasta; there are lots your own “convenience foods” to use when •Toasted sesame oil (adds great flavor) of vegan spaghetti sauces; sprinkle Fake you have less time, like cookie mixes or •Olives, tapenade mixes, pickles, capers Fake** on top. Add veggies to the sauce or homemade vegetable broth. •Nut and seed butters: peanut, almond, and serve them on the side. Add Nate’s Meatless Discover kitchen tools that help you cashew butters, tahini (sesame butter) Meatballs to complete the experience. make quick meals, such as an immersion •Soups (canned, dried in tubs, prepared in Homemade salad dressing: 2 parts each blender for homemade creamy soups. aseptic packages) (but watch oil and balsamic vinegar, soy sauce and mustard, 3 Be intuitive, creative and flexible when sodium content) parts each rice vinegar and ketchup following recipes. Don’t be afraid to •Bouillon (cubes, or paste in jar) Fake Fake: In food processor combine 1 cup substitute a vegetable, a type of bean, or a •Condiments: ketchup, mustard, relish, walnuts with 3 tbsp nutritional yeast, ½ tsp pasta shape to “change up” a recipe. salsa, hot sauce including sriracha, garlic powder, ¼ tsp salt. Good on steamed BBQ sauce, salad dressings (or make vegetables and salad as well as pasta. ! your own)*, marinades, vinegars, soy [over!] SHORT-CUT VEGAN RECIPES """ ITALIAN HERB BLEND BEER-STEWED PINTO BEANS (Frijoles CAPELLINI WITH WHITE BEAN AND (Lorna Sass, Short-Cut Vegan) Borrachos) (vegkitchen.com, website of GREEN OLIVE TAPENADE (Robin Nava Atlas, author of Vegan Express) Robertson, Quick-Fix Vegetarian) 1 tbsp each dried basil and oregano (Serves 6 or more) 2 tsp each dried rosemary and thyme This versatile bean-tapenade sauce can be 1½ tsp fennel seeds, ground in spice “Borracho” was a 19th-century north-of-the- used not just on pasta, but as a spread for blender border term for a drunkard, so the name of bruschetta or a dip for vegetables. 1 tsp crushed red pepper flakes (optional) this recipe literally means “drunken pinto beans.” Serve with tortillas or rice. 1 can white beans, drained CHARD AND RED LENTIL SOUP ½ cup green olive tapenade, bottled or (Robin Robertson, Quick-Fix Vegan) 1 cup chopped ripe tomatoes or lightly homemade* drained canned diced tomatoes ¼ tsp red pepper flakes 1 tbsp olive oil or ¼ cup water or dry vermouth Two 15- to 16-ounce cans pinto or pink ¼ cup extra-virgin olive oil (optional) 1 onion, shredded or finely chopped beans, drained and rinsed Salt and freshly ground black pepper 2 carrots, shredded ½ cup beer 1 lb capellini, cooked al dente 3 cloves garlic, minced 2 scallions, white and green parts, thinly ¼ cup chopped fresh parsley 1 tsp ground cumin sliced In a food processor, combine the beans, ½ tsp ground coriander 1-2 jalapeño peppers, seeded and minced, tapenade, and red pepper flakes. Process ¼ tsp cayenne (or less to taste) or one 4 oz. can mild green chilies until blended, then add the olive oil, if 1 14.5 oz. can diced tomatoes with juice 1 tsp ground cumin using, and process until smooth. Add salt ¾ cup dried red lentils 1/3 cup chopped fresh cilantro and pepper to taste. Blend in about ⅓ cup of 4 cups vegetable broth Salt and freshly ground pepper to taste the pasta water to make a smooth sauce, ¼ tsp salt before adding to the hot cooked pasta. Serve ¼ tsp freshly ground black pepper Combine all ingredients except the at once sprinkled with the parsley. 4 cups coarsely chopped chard (8 oz.) cilantro, salt, and pepper in a wide skillet Tapenade: In the food processor, combine 1 and bring to a simmer. Cover and simmer clove garlic, ¾ cup black or green olives Heat oil or water in a large pot. Add the gently over low heat for 10 minutes. Mash (green olives with pimiento is okay), 1 tbsp onions, carrots and garlic; cover and cook enough of the beans to thicken the base (use capers, 3 tbsp chopped fresh parsley, ⅛ tsp until softened, 5 min.
Load more

Recommended publications
  • Yum Week! Your Plant Based Week at a Glance
    YUM WEEK! YOUR PLANT BASED WEEK AT A GLANCE Breakfast Lunch Dinner DAY Yogurt Parfait Daiya Santa Fe Creamy Macaroni and Cheeze 1 Burrito Cheezy Vegan Leftover Creamy Bualo Cauliflower Pizza DAY Breakfast Sandwich Mac n Cheeze 2 Daiya Fiesta Vegetable Wrap Balsamic Berry Vegan DAY Breakfast Burrito Grilled Cheeze 3 Cheezy Vegan Daiya Santiago Baked Bualo DAY Breakfast Sandwich Burrito Cheezy Mac 4 Daiya Homestyle Leftover Bualo Bacon Avocado DAY Breakfast Burrito Cheezy Mac Casserole 5 Cheezy Vegan Vegetable Wrap or Black Bean Enchiladas DAY Breakfast Sandwich Leftover Casserole 6 Breakfast Layered Garden Salad Daiya Frozen Pizza DAY Style Hash w/ Cheeze Stick 7 ADD TO CART FOR QUICK AND EASY PLANTBASED MEALS BREAKFAST BREAKFAST Yogurt Parfait PREP 5 TOTAL 5 SERVES 1 INGREDIENTS 1 container of Daiya Yogurt Alternative Fruit of choice Nut Butter (optional) Granola of choice BREAKFAST Cheezy Vegan Breakfast Sandwich PREP 30 COOK 20 TOTAL 50 SERVES 4 INGREDIENTS LET’S MAKE IT 1 Package Daiya Cheddar Style Slices Press tofu between paper towels or cloth for 1 Block Tofu, (Cut into 4 slices) 30 minutes to remove excess moisture. 1/2 tsp turmeric 1 avocado, (Sliced) Preheat oven to 400 degrees. 1 Handful fresh spinach 4 Gluten-free bagels, (or English Mun) Combine salt, turmeric, nutritional yeast, black pepper 3-4 tsp extra virgin olive oil, (split between the tofu and a bit of water. and tempeh skillets) salt, (to taste) Coat tofu slices to mixture and let sit for about black pepper, (to taste) 2-3 minutes before baking. nutritional yeast, (to taste) Bake tofu for about 20 minutes.
    [Show full text]
  • PLANT-BASED Burgers Au Naturel
    PLANT-BASED burgers au naturel 34 THE NATIONAL CULINARY REVIEW • MAY/JUNE 2018 BURGERS AU NATUREL BY OFFERING A PLANT-BASED BURGER ON THE MENU, YOU TELL A GROWING NUMBER OF CUSTOMERS THAT YOU KNOW WHERE THEY’RE COMING FROM. BY JODY SHEE ith all the eating styles of the day, your customers don’t have Wto be vegetarians to appreciate a good non-beef, plant-based burger. Thus, it may be time to add one to your menu. But where do you start, especially considering that not all customers think the same way about what you might come up with? Chicago’s The Growling Rabbit has a large vegetarian and vegan customer base, so it was only natural for owner Laura Soncrant to develop a plant-based patty and offer it as a non-beef burger option. She came up with a pink bean and quinoa patty for her brunch-pub/supper-club operation. She began asking guests why they ordered what they did, and discovered that older consumers who choose to switch out the beef patty for a plant-based one do so for health reasons— Photo by Chris Casella/Courtesy of Melt Bar and Grilled limiting their meat for the day or for the week. Younger consumers who select the plant-based patty often do so with a mindfulness of excessive water use in beef production—a less environmentally sustainable practice than raising plants. Travis Johnson, CEC, executive culinary director of Sodexo- managed Seminole Dining, with 36 dining outlets at Florida State University, Tallahassee, believes that chefs’ sustainability ethos should extend beyond buying fresh and local ingredients to include exploring and incorporating non-animal proteins.
    [Show full text]
  • Plumeria Beach House 2016 Autumn Menu
    In Room Dining Menu 11am to 10:00pm Starters Poke, Chip and Dip 15 gf df Kahala Salad Caesar 15 nf ahi poke, chicharrones, sriracha mayo romaine lettuce, focaccia bread croutons, parmesan cheese, caesar dressing Ahi Sashimi market price daikon, wasabi, picked ginger Kahala Green Salad 12 gf df nf kula green, tomates, house dressing Comfort Soups Hawaiian Style Noodle Soup 22 nf df Soup of the Day 14 “sun brand” noodles, smoked hoisin char siu, green onion, bok choi, sweet egg omelet, nori, oxtail dashi broth Sandwiches Roast Turkey Club Sandwich 18 nf df Bruddah Dave’s Taro Burger 24 vegan gf nd df ef roasted turkey, avocado, sprouts, BLT mayo, toasted grilled taro burger, nutritional yeast, roasted portobello, organic sprouted 12 grain bread tomatoes, upcountry greens, balsamic dressing Bacon Cheese Burger 22 nf Grilled Island Catch Sandwich MP custom beef blend, white cheddar, sweet soy glaze, asian remoulade , grilled sweet onion, local greens, horseradish cream, lettuce , tomato, toasted brioche tomato, brioche Pan Pizza Design Your Own Pizza 23 bell peppers, mushrooms, onions, olives, pineapple, ham, pepperoni, tomatoes (add $1 per topping) Marghreta Pizza 23 mozzarella cheese, fresh tomatoes and basil Entrées CAB Signature New York “Steak Frites” 44 gf nf ef Macadamia Nut Butter Glazed Pacific Lobster Tail 38 ef farmer’s seasonal vegetables, french fries, red wine asparagus whipped potatoes, macadamia nut butter jus sauce Kalua Salt, Rosemary and Garlic Roasted Half Grilled Catch of the Day 32 nf ef Chicken 29 gf nf ef farmer’s
    [Show full text]
  • Vegetarian Teens
    RD Resources for Consumers: Vegetarian Teens Vegetarian Meal Ideas Breakfast Teenagers represent the fastest growing segment of • Cereal with soymilk, or cow’s milk vegetarians in the United States. • Whole-wheat toast with margarine or jelly and a piece of fruit Many teens choose a vegetarian diet because of • Instant oatmeal with nuts, raisins, and soymilk or environmental and ethical concerns regarding meat cow’s milk production and consumption. With some planning, a vegetarian diet can provide you with all the nutrients you Lunch need and foods you enjoy. • Vegetable sandwich (tomatoes, peppers, onions, avocado) with or without cheese on whole-grain bread • Vegetable soup with a piece of toast Types of Vegetarians • Veggie burger or falafel with soy cheese, mushrooms, and tomato on a whole-grain bun Lacto-ovo: Includes dairy products such as milk, cheese, • Pita bread filled with veggies or peanut butter yogurt, and eggs but excludes meat, poultry, and fish. • Chili with beans and textured vegetable protein Lacto: Includes dairy products but excludes eggs and foods containing eggs as well as meat, poultry and fish. Dinner Vegan: Includes only foods of plant origin and excludes meat • Tofu stir-fry with brown rice or animal products such as milk or eggs. A vegan diet consists • Pasta with tomato sauce plus vegetables (mushrooms, of fruits, vegetables, beans, grains, seeds, and nuts. tomatoes, eggplant, peppers, and onions) • Tacos or burritos filled with beans, textured vegetable protein, tofu, or tempeh Eating a Healthy Diet • Pizza with or without cheese and topped with vegetables, tofu, or meat substitute Choose a variety of foods, including whole-grains, fruits, vegetables, legumes, nuts, and seeds using the Vegetarian Snacks Food Pyramid found at: • Dried fruits http://www.mypyramid.gov/pyramid/vegetarian.html • Trail mix • Popcorn If you consume milk or dairy products, choose low-fat or fat- • Rice cakes free products.
    [Show full text]
  • Analysis of Gluten in Dried Yeast and Yeast-Containing Products
    foods Article Analysis of Gluten in Dried Yeast and Yeast-Containing Products Laura K. Allred 1,* , Mitchell G. Nye-Wood 2 and Michelle L. Colgrave 2 1 Gluten Intolerance Group of North America, Auburn, WA 98092, USA 2 School of Science, Edith Cowan University, Joondalup, WA 6027, Australia; [email protected] (M.G.N.-W.); [email protected] (M.L.C.) * Correspondence: [email protected] Received: 22 October 2020; Accepted: 27 November 2020; Published: 2 December 2020 Abstract: Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring. Because of the historical connection of yeast to products made from wheat and barley, consumers maintaining a gluten-free diet can have concerns about the safety of yeast ingredients. Analyzing the safety of yeast and yeast-containing products presents some difficulties, as the yeast organisms actively degrade any gluten in the product, raising questions on the appropriateness of detection by traditional antibody-based methods. This study examines a variety of yeast and yeast-containing products by competitive ELISA and liquid chromatography-mass spectrometry for the estimated level of gluten proteins. While samples such as yeast extracts and nutritional yeast contained gluten levels below the 20 mg/kg (or parts per million, ppm) threshold defined by Codex Alimentarius, one baking yeast and a nutritional yeast supplement sample contained higher levels of gluten. This study demonstrates that both competitive ELISA and liquid chromatography-mass spectrometry provide similar results in the detection of wheat and barley gluten in yeast-containing products.
    [Show full text]
  • Soups Page 1 of 31
    Soups Trevor: Hello everyone this is Trevor Justice with the Vegetarian Health Institute. Tonight’s topic is Savory Soups. And our guest expert is Lenore Baum who is the author of Sublime Soups and Lenore’s Natural Cuisine. How you doing, Lenore? Lenore: I’m great, how are you Trevor? Trevor: Pretty good. In fact I’m starting to get hungry reading these soup recipes again. Lenore: Good. Trevor: I’m wondering if you want to kind of summarize the key points from the written lesson for people that haven’t read it yet before we go into the new student questions. Lenore: Okay. I’ll just kind of skim over it to allow time for questions and if there aren’t questions enough, I will go back and do more details. Basically, soups are my passion because it’s really my favorite food. It’s warming and nourishing and wholesome and in these economic times, very expensive. And we eat it for breakfast here in Asheville, North Carolina. And I eat it for breakfast in Phoenix, Arizona and Michigan, it’s just anywhere you live you can eat it for breakfast and have a small bowl for lunch, or a big bowl, or have it for dinner. And it’s a great travel food. You can easily put it in a thermos. And it’s extremely forgiving. Basically any ingredient in the soup recipe that you don’t like, you leave out and it should come out as long as there’s some kind of a little bit of fat in, a little bit of salt, and then the basic ingredient like beans.
    [Show full text]
  • Umami and Kokomi? Umami Flavor (Translated to Pleasant Taste) Is the Flavor That Glutamic Acid Imparts, and Is Recognized As Its Own Taste
    What Yeast Products are we talking about? • Nutritional Yeast- Much of this comes from recycled brewers yeast. After the yeast is inoculated, it can be fortified with additional vitamins, and then dried into either flake or powder form. • Inactive Yeast- After the inoculation of the yeast, the yeast is dried in its direct whole cell state. • Autolyzed Yeast- The yeast proteins are simplified, but the insoluble material is still present. • Yeast Extract- The insoluble cell well is separated from the extract, the soluble portion is then used. This ingredient can be labeled as: Autolyzed Yeast Extract Bakers Yeast Extract (That is right, bakers yeast) Isn't this MSG? All foods that contain protein contain a variety of amino • Organic Yeast Extract- Yes, these ingredients are acids, one of these being glutamic. High levels of Glutamic available in organic certified forms as well. Acid are found naturally in many foods such as mushrooms, tomatoes, parmesan cheese, human breast milk, and seaweed. Yeast extract in part utilizes the amino acid of glutamic acid to enhance flavor, along with many other essential and non-essential amino acids that carry nutritional benefits. What is MSG? Monosodium Glutamate (MSG) is the isolated sodium salt of glutamic acid. The misconception has been in relating MSG to other ingredients which contain protein, and believing that yeast extract will impart similar concentration levels and isolated forms of this compound which is does not. Yeast Extract can be thought of as another food that contains naturally occurring glutamic acid. It does not contain the isolated form of MSG. According to the FDA code of federal regulations How is this really made? Title 21 MSG and Yeast Extract must be labeled separately because they are two different ingredients.
    [Show full text]
  • Gluten-Free Food Labels
    GLUTEN-FREE DIET: FOOD LABELS Identifying Gluten in Packaged Foods The Food Allergen Labeling and Consumer Protection Act states ‘wheat’ must be listed on the food label when wheat is an ingredient in the item. This is not true for oats, barley and rye; food manufacturers do not have to declare oats, barley or rye in the allergen statement. If you are unsure about a product’s ingredients avoid it. Use these tips to help you make gluten-free food choices: 1. Read the allergen statement. If the product contains wheat, look for another option. 2. Read the ingredient list. Please refer the lists below for ‘gluten-free’ and ‘gluten-containing’ ingredients to decide if the food is gluten free or not. 3. Look for a statement regarding the facility in which the food was processed. If the food was processed in a factory that also processes wheat, then look for another option. Please note that it is not required to include a statement regarding the facility in which the food was produced on the label. GLUTEN FREE ingredients * An asterisk denotes controversial and confusing ingredients. Details on these follow in “Controversial and Confusing Ingredients”. Acacia gum Carbooxymethlcellulose Malic acid Smoke flavoring* Acesulfame-potassium Carob bean Maltitol Sodium benzoate, Acetic acid Carrageenan Maltitol syrup metabisulphite, nitrate, Adipic acid Cellulose gum Maltol nitrite, sulphite Agar Citric acid Maltose Sorbate Agave Corn syrup Mannitol Sorbic acid Align Corn, corn bran, corn Methylycellulose Sorbitol Amaranth meal
    [Show full text]
  • The Tempeh, Potato, and Kale Bowl Recipe!
    Tempeh, Potato, and Kale Bowl Recipe by The Ultimate Vegan Cookbook For Your Instant Pot Makes 4 servings INGREDIENTS: Potato Layer: ● 1 28-oz bag of organic new or baby potatoes cut into quarters Tempeh Layer: ● 1/2 cup water ● 2 Tbsp organic maple syrup ● 2 tsp low-sodium soy sauce ● 1 tsp Sriracha (or your favorite hot sauce to taste) ● 1 8-oz package organic tempeh, cut into small cubes Kale Layer: ● 4 cups chopped organic kale (I use a pre-chopped bag, stems are okay to keep in) ● 2 Tbsp nutritional yeast ● 1 Tbsp water ● 1 tsp minced garlic Potato seasoning: ● 1 tsp smoked paprika ● Salt and pepper to taste METHOD: ● For the potato layer, add 1 ½ cups water to your Instant Pot, then add a vegetable steamer and spread the potatoes out on that ● For the tempeh layer, add all the tempeh ingredients to a short Pyrex glass pan and toss to coat. Cover with foil and place on the potatoes ● For the kale layer, mix the kale, nutritional yeast, water and garlic together in a mixing bowl, transfer to a short Pyrex pan, cover with foil and place on top of the dish containing the tempeh. I’ve also placed foil in the Instant pot to cover the tempeh and potatoes completely then added the kale on top of that to cook if multiple Pyrex dishes won’t fit. ● Cook on high pressure for 10 minutes. Let the pressure release naturally. Once the pressure indicator goes down, remove the lid and carefully lift out the pans.
    [Show full text]
  • Bioavailability of Lallemand Vitamin Rich Nutritional Yeast Inactive Nutritional Yeast Is a Suitable Vehicle for B Vitamins Food Fortification*
    Bioavailability of Lallemand Vitamin Rich Nutritional Yeast Inactive nutritional yeast is a suitable vehicle for B vitamins food fortification* B vitamins, thiamine (B1), pyridoxine (B6) and folate (B9), in particular, are attracting consider- able interest. Soluble in water, these B vitamins are structurally dissimilar yet equally essential for normal cellular functions, growth and development - a Thiamine contributes to normal energy-yielding metabolism, functioning of the nervous system, psychological function and function of the heart. a Pyridoxine contributes to normal cysteine synthesis, energy- yielding metabolism, functioning of the nervous system and ho- mocysteine metabolism. a Folate has a well established role in the prevention of neurotu- bular birth defect (spina bifida) through its contribution to mater- nal tissue growth during pregnancy. It also contributes to normal amino acid synthesis, blood formation, homocysteine metabo- lism, function of the immune system and psychological function. Vitamin Rich Nutritional Yeast: The Optimal Source of B Vitamins Yeast Saccharomyces cerevisiae is a renowned natural and rich source of B vitamins. Lallemand vitamin rich nutritional yeast products, including the Engevita® branded products, are inactive yeast used for their high concentrations of riboflavin, thiamine, niacin, biotin, folate, cobalamine, pyridoxine and pantothenic acid. They can also be used for their additional nutritional and functional benefits. They contain high quality proteins with all essential amino acids and significant quantities of dietary fiber. They con- tribute a light umami flavor to the foods they are added to, while increasing the perceived salt flavor. Bioavailability Bioavailability can be defined as the proportion of the ingested nutrient that is utilized for physi- ological functions and storage including metabolic processes such as digestion, absorption, or- gan uptake and release, enzymatic transformation, secretion and excretion.
    [Show full text]
  • Nutritional Yeast January 19, 2010
    Nutritional Yeast January 19, 2010 Nutritional Yeast is grown on a mixture of cane and beet molasses. B-vitamins are added during the process to provide the yeast with the nutrients it needs to grow. When harvested, the yeast is washed, pasteurized, and dried before it is ready for market. Vegans and vegetarians have used it for years as a source of vitamin B-12. Health seekers who strive to eat primarily a whole foods diet use nutritional yeast because it tastes good with certain foods and adds extra nutrients to their diet. Nutritional yeast contains 18 amino acids (forming the complete protein) and 15 minerals. Unlike baking yeast, nutritional yeast is grown solely for its nutritional value. It should not be confused with brewer’s yeast, a by-product of breweries and distilleries. Nutritional yeast is a low-fat, low-sodium, kosher, non-GMO food that contains no added sugars or preservatives. Many manufacturers of Nutritional Yeast enrich it with B-vitamins and iron. It is extremely rich in a number of nutrients. Here is the nutritional value per heaping tablespoon of Nutritional Yeast from a popular manufacturer – Red Star: • Calories – 60 • Total Fat – 1 gram • Carbohydrates – 7 grams • Fiber – 4 grams • Protein – 8 grams • Vitamin B1 (thiamin) – 640% Daily Value (DV) • Vitamin B2 (riboflavin) – 560% DV • Vitamin B3 (niacin) – 280% DV • Vitamin B6 – 480% DV • Vitamin B9 (folic acid) – 60% DV • Vitamin B12 – 130% DV So how do you use Nutritional Yeast? • Use it as a condiment sprinkled on the evening meal of rice and vegetables, or on popcorn for snack time.
    [Show full text]
  • Plant-Based High-Calorie Cookbook
    Clinical Nutrition Services Plant Based High Calorie, High Protein Recipes Contents Sauces and Gravies ....................................................................................................................................... 3 Creamy Jalapeno Sauce ............................................................................................................................ 3 Classic Pesto .............................................................................................................................................. 3 Mushroom Gravy ...................................................................................................................................... 4 Cheezy Sauce ............................................................................................................................................ 4 Peanut Sauce ............................................................................................................................................. 5 Roasted Red Pepper Sauce ....................................................................................................................... 5 Tahini Dill Sauce ........................................................................................................................................ 6 Kalamata Olive Tapenade ......................................................................................................................... 6 Muhammara: Roasted red pepper and walnut spread ...........................................................................
    [Show full text]