Tag Archives: nooch

Cheesy Zucchini Pasta Bake – Vegan Recipe

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IMG_1507aI must admit that, while I do most of my meal planning on the weekend before I get groceries, there is almost always a day I forgot or I don’t want to make what was scheduled or I didn’t get enough of something.

On those days, the plan is as follows: Open the cabinet and stare inside. Open the fridge and stare inside. Start that process again but this time randomly pull things out and throw them on the counter. Stare at the pile of things for a while and then start prepping some of them, hoping that an idea will emerge.

And that is how this pasta bake was born. It doesn’t look very pretty, because baked pasta, but it tasted wonderful.

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Ingredients

3 stalks celery, chopped
1 large sweet onion, diced
3 medium zucchini, diced
5 cloves garlic, minced
1 large can crushed tomato
1 lb wheat pasta
2 cups nutritional yeast flakes
1.5 cups TVP bits
2 cups water
2 T oregano flakes
1 T dried basil
salt and pepper to taste

Process

Cook pasta, al dente. While pasta is cooking, preheat oven to 350*. Mix spices into crushed tomatoes and water. Fold in the yeast flakes and TVP. Gently combine all ingredients, including well-drained pasta.

Place in large baking pan and cook at 350* for about 45 minutes, or until all vegetables are done to taste.

Eggplant Non-Parm – Vegan Recipe

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Ingredients

IMG_1029webFor Eggplant
2 eggplants (medium to large), sliced thinly
1 sleeves of wheat saltines, blended to a coarse powder (pretzels or will work)
2 cups panko bread crumbs (or increase the crackers)
3 cups flour
4 tsp salt
4 tsp ground pepper
1/3 cup nutritional yeast flakes
2 T Italian seasoning
4 cups soy milk or rice milk (unsweetened, unflavored)
1/2 cup white vinegar
olive oil

(note – depending on how big your eggplants are, you may need to do a second batch of the wet and dry mixes)

IMG_1032webFor marinara sauce
1 red pepper, diced
2 stalks celery, diced
1 medium onion, diced
5 cloves garlic, minced
2 cups diced tomatoes
35 oz crushed tomatoes
2 T raw sugar
2 T Italian seasoning (or fresh basil and oregano to taste)
3 T olive oil
Sea salt and pepper to taste

 

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Process

For eggplant
Place soymilk in a shallow bowl and add vinegar.  Whisk until the milk thickens. It will smell sort of like buttermilk.
Place dry ingredients in larger shallow bowl and mix well.
Individually, dip slices of eggplant in the milk mix (both sides) and then press firmly into the dry mix (both sides)
Coat a baking sheet with olive oil and place slices in one layer. Bake at 425*. Flip when the bottom begins to brown to cook the second side.

For marinara
Put olive oil in large saucepan and heat at medium high. Add onions, red peppers, celery, and garlic and sauté until they begin to soften. Add tomato (diced and sauce) and sugar and stir. Simmer 20 minutes or longer.

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Nooch News

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IMG_1002webIf you have been reading The VeganAsana for any period of time, you have probably noticed that my recipes often contain nutritional yeast. I use it in so many things that I buy it in large containers and keep a shaker on the table.

So, if you are not a “nooch” (a little nickname it has developed) user, here’s the scoop.

Nutritional yeast is a fungi (Saccharomyces Cervisiae) that grows on molasses and then is processed and dried and sold in flake or powder form. Because it is a fungi, like mushrooms, it is a vegan food.

Nooch is not like baking yeast or brewer’s yeast. It won’t help your cinnamon buns rise or give you a great start on that home-brewed pale ale.

I mostly use nooch because it tastes so good. It has an umami flavor, sort of like something between nuts and cheese. It pairs well with many foods and imparts a bit of a creamy taste in recipes, as well as being a credible substitute for parmesan cheese.

While I like it mostly because it’s delicious, it’s also nutritious (though the amounts you’ll likely consume at one time are pretty small). Nooch naturally contains most of the B-complex vitamins, except B-12, selenium, and potassium. It is a complete protein. Most brands of nutritional yeast are also fortified with B-12, making it a full compliment of the Bs.

So, what do I use it in? It might be easier to say what I don’t use it in! You can find nooch in my Tunaught Salad, Vegan Lasagna, Cheesy Marinara, Tofu Loaf, Tofu Scramble, Fried Green Tomatoes, Breaded Vegan Eggplant, Cheesy Mashed Potato Soup, on Chickpea Nuggets, Fauxrito Kale Chips, and on Vegan Cheesy Move Popcorn. That’s not all, but I’m trying not to get carried away with this list.

You should try it. Really.

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