Tag Archives: nutritional yeast

Vegan Elote

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I’ve only had elote once and it wasn’t actually on our trip to Mexico. But, I was thinking about it recently and realized I had corn coming in an Imperfect Foods order, so I decided to try to veganize it. I can’t really say that this is truly elote, so probably better to say that it is inspired by elote and the genius of whoever it was that thought, “hey, let’s put this stuff on corn!” It was quite tasty. I made my corn in the Instant Pot, but you don’t have to.

Ingredients
6 corns on the cob
1.5 tsp salt
1 /3 cup vegan mayo
1 /3 cup vegan parm **
Juice of 1-2 limes
2 /3 tsp chili powder
3 TBSP fresh cilantro

**Vegan parm – you can purchase it, or pulse almonds/pine nuts in a blender or food processor until a course level similar to parmesan. Mix that with some with nutritional yeast and/or garlic powder to taste.

Process
Pressure cook corn on the cob – 1 cup water into instant pot, place corn on top of the rack/trivet. Cook at high pressure 2 minutes allow to cool 3 minutes then quick release.

Cover corn with vegan mayo, then vegan parm. Squeeze lime juice over corn, sprinkle with salt and chili powder. Add cilantro and eat while hot.

Vegan Sourdough Discard Cheezy Crackers

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When you babysit a sourdough starter, there is inevitable discard to use up. I’ve used it for flatbreads, muffins, pancakes, griddle cakes, cake, coffee cake (I sense a theme). Today, I wanted to make something savory, so it was these easy-faux-cheezy crackers

Ingredients

1 cups Sourdough discard, fresh or from the fridge
¼ cup melted vegan butter
Herbs/seasoning (today I used fresh rosemary and dried oregano)
Nutritional yeast
Sea salt

Process

Preheat oven to 350* Mix all ingredients except salt. Place a parchment paper on a baking sheet or pan and spread the mix over the parchment, getting it nice and thin! Then sprinkle with sea salt.

Bake for 10 minutes. Optionally, at that point you can take it out and score the crackers if you want them to be pretty and square. Or you can just break them up later. Bake for another 30-40 minutes until your desired level of crispiness.

Allow to *fully* cool before you put them away so they don’t get soggy.

Vegan Creamy Broccoli Cauliflower Soup

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We recently started using Imperfect Foods, which is great because it sends me vegetables and fruits that I didn’t plan to get, and then once I do, I think about what to make with them! Last night, it was this rich and delicious soup.

Ingredients

  • 1/2 cup vegan butter
  • 3 carrots, peeled and sliced
  • 1 onion, diced
  • 1 head cauliflower, broken up
  • 2 bunches broccoli or broccolini, chopped
  • 1/2 cup flour
  • 1 qt veg broth
  • 2 cups unsweetened non-dairy milk (I used soy)
  • 1 bunch of kale, chopped roughly
  • 1/3 cup nutritional yeast flakes
  • Salt and pepper to taste

Process

Sauté onions and carrots in butter until carrots start to soften.

Add flour and stir until vegetables are coated and no lumps remain.

Add broth and milk and whisk or stir to be sure butter and flour are distributed.

Add cauliflower and broccoli and cook until tender.

Using an immersion blender (or regular blender with top vented), blend to desired level of smoothness.

Add kale, salt, and pepper and simmer until kale is tender.

Serve with fresh bread.