I think we all saw this coming…
Leftover black bean and millet burger salad!
On a bed of arugula and spinach, topped with cherry tomatoes, sliced mushrooms, and a few globs of salsa – delicious!
And on the side, leftover roasted broccoli with nutritional yeast “cheast” sauce!
A Word on Nutritional Yeast
For those of you who may be unfamiliar with this nutritional powerhouse, let me introduce you…
Nutritional Yeast has 18 different amino acids, making it a complete protein, with 8 grams of protein per serving (2 tbsp)! It is also one of the only natural animal-free sources of the all-important B vitamins, including B12 – a critical nutrient for vegetarians and vegans. If that’s not enough, it also has over 15 different minerals, is Kosher, and is also gluten free!
In one serving of nutritional yeast (2 tbsp), the nutrition stats break down like this: 50 calories, 1g fat, 4g fiber, 8g protein, 320 mg potassium! It may look and smell like fish food, but don’t let that fool you. This stuff is a vegetarian gold mine!
And now, upon request…
Nutritional Yeast Cheese Sauce aka “Cheast Sauce” Recipe
Ingredients:
- 1/4 cup nutritional yeast
- 1/4 cup millet flour (gluten free!)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground mustard
- 1/4 tsp sea salt
- 1 cup water
- 1 tbsp vegan margarine (ex. Earth Balance)
To Prepare: Mix all dry ingredients together in a small saucepan. Mix water and butter together and microwave for 2 minutes to melt and combine. Slowly pour water and butter into saucepan with dry ingredients while whisking (to avoid lumps). Heat saucepan on the stovetop over medium heat until thickened – keep whisking! Once thickened, pour over vegetables or pasta and enjoy!
There are lots of other fun uses for nutritional yeast besides cheese sauce, and I’ll make sure to share them with you as I experiment with it a bit more in my kitchen.
Besides eating leftovers, I took the dogs for 5 miles worth of walks today and got a lot of blog/computer work done. For some reason, I also dressed as a Johnson and Wales cheerleader…
And speaking of Johnson and Wales, I’m excited to show you guys what I’ve been working on! Finally finished and posted – my Culinary School page! This page has all of the detailed info about my culinary school experience, as well as a Frequently Asked Questions section towards the bottom. If you’ve been hanging out in Google Reader for a while, make sure you click over to see the newest page! If there are any questions that I missed, feel free to leave them in the comments.
Off for a fun dinner and some FRO-YO! :)
10 Comments so far
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What role does millet flour play in this recipe? Could I substitute another flour? My son is allergic to peanuts and tree nuts…the only millet or millet flour I can find is manufactured in a facility that processes nuts (a no-no, according to the allergist). I’d really like to try this recipe for him, but cannot find a safe millet flour.
[Reply]
kcar1 Reply:
October 30th, 2010 at 10:04 pm
I am not culinary whiz, but I just made a similar recipe (slightly different spices called for) and it called for wheat flour in the same ratio to the yeast (1:1). I think it is used here to make the “cheast” gluten-free rather than specific millet properties.
[Reply]
I grew up eating nutritional yeast on my popcorn, baked potatoes and salads….but I never knew how good it is for you. Thank you!
[Reply]
Where do you find nutritional yeast? Is it just at the regular grocery store?
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