Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

http://groups.yahoo.com/group/healthycheapcooking/message/2339

RECIPE: Roasted Vegetable Lasagna
I haven't made this; it sounds good to me.

Pat

Roasted Vegetable Lasagna

Servings: 6
Preparation Time: 25 min
Cooking Time: 70 min
Level of Difficulty: Moderate

Roasted vegetable puree gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.

3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red peppers, chopped
4 small tomatoes, plum, seeded and chopped
4 medium garlic cloves, peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded

Preheat oven to 425°F.

In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.

Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.

Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.

Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.

Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.

http://www.entire-of-itself.blogspot.com/
In Pennsylvania's Northern Tier, northeastern USA.

‘Be the change that you want to see in the world’
—Mohandas Gandhi

http://groups.yahoo.com/group/healthycheapcooking/message/2340

This is for an ‘I cannot possibly cook!’ night...

I haven't made it, I just came across the recipe - it's from Cooking Light Magazine's website. If you happen to have some cooked chicken meat around (I never do), you could add some.

Pat

Very Easy Mexican Corn and Bean Soup

For a vegetarian supper, you can substitute vegetable broth for the chicken
broth.

2 teaspoons olive oil
1/2 cup frozen chopped onion
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1 cup frozen whole-kernel corn
1/4 teaspoon black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
3 lime slices

Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.

Yield
3 servings (serving size: 1 2/3 cups soup and 1 lime slice)

Nutritional Information
CALORIES 241(16% from fat); FAT 4.2g (sat 0.5g,mono 2.4g,poly 0.5g); PROTEIN 12.7g; CHOLESTEROL 0.0mg; CALCIUM 87mg; SODIUM 722mg; FIBER 12.4g; IRON 3.2mg; CARBOHYDRATE 44.7g

http://www.entire-of-itself.blogspot.com/
In Pennsylvania's Northern Tier, northeastern USA.

‘Be the change that you want to see in the world’
Mohandas Gandhi

http://groups.yahoo.com/group/healthycheapcooking/message/883

RECIPE: Molasses-Fruit-Nut Bread

I can't remember where I got this recipe, I think from ‘Recipes for a Small Planet’ by Ellen Ewald (sort of a sister book to ‘Diet for a Small Planet’. It has a lot of really good whole grain baked goods.

This is a nice quick bread; serve with cream cheese or ricotta. It's not very sweet.

Pat

* Exported from MasterCook *

Molasses Fruit-Nut Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads and Muffins

2 1/2 cups whole-wheat flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
2 eggs — beaten
1/4 cup oil
1/4 cup molasses
3 tablespoons honey
1 teaspoon orange rind — grated
3/4 cup milk
1 cup raisins
1/2 cup walnuts — chopped (can add up to 1 cup)

Stir dry ingredients together, including raisins and nuts.

Beat wets together.

Add wets to dries and combine carefully. Mixture will be stiff. You *might* have to add a little more milk, but it really is quite stiff; that's OK.

Bake in an oiled loaf pan at 350 F for 30 minutes, or until a tester comes out clean.

Per Serving (excluding unknown items): 372 Calories; 14g Fat (31.6% calories from fat); 10g Protein; 58g Carbohydrate; 6g Dietary Fiber; 50mg Cholesterol; 155mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

— Northern Pennsylvania
‘Every one of us can do something to protect and care for our planet. We should live in such a way that makes a
future possible.’ - Thich Nhat Hanh

Gluten-Free Oats

I get a newsletter from Bob's Red Mill - they have good whole-grain products, btw, and you can buy online.

They now sell something new: Gluten Free Oats. They have both rolled oats and steel-cut oats.

They have a whole lot of other Gluten-Free products, including bread and dessert mixes.

I don't have this problem (thank heavens!) but I thought I'd just mention it for those who do.

Oats:
http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=680

and

http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=681

Gluten-free products in general:

http://www.bobsredmill.com/gluten_free_info.php

Pat

http://www.entire-of-itself.blogspot.com/
In Pennsylvania's Northern Tier, northeastern USA.

‘Be the change that you want to see in the world’
Mohandas Gandhi

It might be worth signing up for the Bob's Red Mill newsletter to get recipes and information for new and existing gluten free products.
10th

http://groups.yahoo.com/group/healthycheapcooking/message/2453

RECIPE: Cuban style Black Beans

Cuban style black beans. Yum! ;) Black beans are really lovely, probably my favorite bean. Well, they are all good, actually. But black beans are extra good.

This recipe is from the magazine of the Vegetarian Resource Group, in an article here: http://www.vrg.org/journal/vj2006issue3/vj2006issue3cuban.htm#one

I don’t know what she means by ‘pimentos’. The pimentos in a jar? Red peppers? I’d opt for red peppers, a little bit on the hot side, if possible.

Pat

Frijoles Negros
(Black Beans)

(Serves 6)

Though cooking Cuban black beans might seem like a gimme, I rarely have had a version as good as my mother’s. Her recipe is far more flavorful than any other I’ve tasted and deserves recognition. This version replaces the usual chicken broth with vegetable broth without losing any of the flavor.

* 1 pound dry black beans
* 5 1/2 cups water, divided
* 1 Tablespoon salt
* 2 bay leaves
* 1 cube vegetable bouillon
* 2 medium white onions, minced
* 1 green bell pepper, minced
* 2 pimentos, minced
* 2 cloves garlic, crushed and minced
* 1 teaspoon cumin
* 1 teaspoon oregano
* 4 Tablespoons extra-virgin olive oil, divided
* 2 Tablespoons sugar (Use your favorite vegan variety.)
* 1 Tablespoon white vinegar

Rinse the beans thoroughly, put them in a bowl, and add water to cover the beans. Soak overnight.

Once the beans have soaked, place them in a large stockpot with the remaining water, salt, and bay leaves. Bring to a boil and simmer until soft, approximately 1-1/2 hours.

Add the bouillon, onions, green peppers, pimentos, garlic, cumin, oregano, and 2 Tablespoons of olive oil. Simmer and stir periodically. Beans will begin to thicken.

When beans coat the back of a wooden spoon, they are almost done. Add the remaining olive oil, sugar, and vinegar, and mix thoroughly. The beans will be ready to serve, preferably over white rice.

Note: This dish will last for approximately a week in the refrigerator and for a few months in the freezer. It tends to get better as time goes on and the flavors mingle with one another.

http://www.entire-of-itself.blogspot.com/
In Pennsylvania’s Northern Tier, northeastern USA.

‘Be the change that you want to see in the world’
Mohandas Gandhi

http://groups.yahoo.com/group/healthycheapcooking/message/4953?var=1&l=1

Re: BEING COLD

Because of menopause my personal temp is going from one extreme to another. The spider bites tend to kick up the temp which is good right now.

I have lousy circulation, I often tell people I am really an alien from planet reptilia. My feet are always cold (*even when young, skinny and living in FL, I’d have to stick them in the hot sand to get them warm)

I wear a fleece vest so my back and lungs stay warm.

Cuffs (knit) over the wrist area are wonderful, especially if you are on computer.. Wristlets are another favorite.

I hate wearing tight things around my neck so I have cut the sweat shirts so they look like a sweater. (which ever side has the design becomes the back - doesn’t seem to make a differance for wearablity)

Slipper socks are great as a winter sock. Wear slippers inside, shoes can over heat and you sweat then you get colder. The knitted slippers (K9P9K9 style) are amazing, I had a pair on the other day outside on concrete while my kids were visiting.

Put down carpet where you are standing. Camp (1958 trailer) has no heat except for kero I just toss down extra carpets especially at the table where we sit, do puzzles, play cards etc.

Put the timer on for 30-45 mins and stop and do exercise. Don’t forget to flex feet while on comp

Ria
list owner of :
HS_LINKletter-subscribe@yahoogroups.com
NATURE_STUDIES-subscribe@yahoogroups.com
CRAFT_PROJECTS-subscribe@yahoogroups.com

Some possible hints for you, Granny?
10th

http://groups.yahoo.com/group/healthycheapcooking/message/4927

-——Original Message——
From: kateandwillsmom
To: healthycheapcooking@yahoogroups.com
Sent: Tue, 25 Nov 2008 3:31 pm
Subject: [healthycheapcooking] Intro and question

Hi Everyone,
I am Amanda (”KateandWillsmom”)and I live in the Boston MA area. I joined this group to share ideas and ask questions. I try to eat healthfully, mainly by avoiding white flour, white sugar, white potatoes and white rice. This way of eating has changed my life and one great benefit is that it has made me more interested in cooking. I am looking forward to getting to know all of you.

My question is this. I make a whole wheat pizza dough in my bread machine. When it is ready, it is very difficult to work with — very mushy, hard to get off my fingers, roll and stretch. What am I doing wrong? Does it need to sit at room temp? be chilled? use more flour?

The pizza is delicious and I want to keep making it. Any advice is appreciated.

Thanks.
Amanda

Re: [healthycheapcooking] Intro and question

Here's the recipe I use in the bread machine:

Breadmaker Pizza

* 1 cup water
* 3 cups whole wheat flour
* 1 tsp. salt
* 2 Tbs. olive oil
* 1 Tbs. sugar
* 2 tsp. yeast

After the dough has risen in the machine, grease a 14” pizza pan or baking pan. Stretch the dough to fit. Spread your favorite sauce, sprinkle on grated mozzarella (and Cheddar if you like), add toppings, and bake at 450 for 15 - 20 minutes.

This dough is very easy to get out, rolls out in a snap . I don't let it sit or
chill at all. Just pop it out, roll it, transfer it & top it!

DSPSFARM

http://groups.yahoo.com/group/healthycheapcooking/message/4857?var=1&l=1

nutritional yeast ideas and miso

I was inspired by earlier posts to try nutritional yeast again, and could only buy a huge container.

Last week I put it in lasagna and it was wonderful! It enhanced the flavor, but you could not actually taste it. My boyfriend is not fond of the taste, but loved the lasagna. I used cottage cheese in place of ricotta and I mixed the nutritional yeast with that. I also added 8oz frozen spinach to the meat sauce. I will eventually post the recipe to my blog. I'll notify the group when I do.

On the opposite end of the spectrum, I make miso soup from the paste as an instant breakfast soup and have tried adding it to that. I add 3 coffee scoops full. I love it! it is quick and easy and satisfying and tasty. Boyfriend choked it down. Hates it! He likes miso.

A couple of things you should know about miso. It is a living food and you should never boil it because that greatly reduces the benefits. I heat my water in the tea kettle and either pull it from the stove before it boils or let it coll a bit before I add it. Miso has many health benefits, but as a soy product it contains phytoestrogens. We are already bombarded by estrogen from plastics and food products (milk from cows given hormones, etc.) and estrogen dominance is becoming more and more common. Due to some health issues I had hormone testing and do have estrogen dominance. Mine is not too high in itself, but too high proportionately. My doctor told me to reduce the soy in my diet, but that I did not have to cut it out entirely. I did not eat a lot of soy to begin with.On the other hand, women who need more estrogen (such as during menopause) can benefit greatly from soy. For many it can actually eliminate the need for estrogen replacement and reduce or eliminate symptoms such as hot flashes and moodiness. I first learned about that from a friend who never experienced symptoms during menopause because she had always eaten a very high soy diet.

—

Sandi
Real Food for Health and Pleasure Blog
http://www.realfoodforhealthandpleasure.blogspot.com

This is what you've been talking about Granny, with soy products. Organic is the only way to go, if you can find it.
10th

http://groups.yahoo.com/group/healthycheapcooking/message/4868

RECIPE: Impossible Pumpkin Pie (Vegan, Gluten-Free)

First, in case anyone here doesn't know it already: vegans eat no animal products; no meat or fish, no eggs, no dairy products. Vegetarians eat either eggs or dairy products or (probably the majority) eat both.

EVERYONE - meat-eater, vegetarian, vegan whatever - can eat vegan recipes. They are also - automatically - kosher because they include neither meat nor milk. So they can be eaten with either a (kosher) dairy meal or a (kosher) meat meal.

The recipe below is from the website of Susan Voisin - www.fatfreevegan.com. Susan's website has many excellent recipes that everyone will enjoy. You don't need to eat fatfree (which really means ‘very low fat’ and not really ‘fatfree’) *or* vegan to enjoy many of her recipes. (Susan very graciously granted me permission to send her recipes here.]

This recipe is one of those ‘impossible pie’ things that make its own crust: easy, easy - you just process everything in a blender! I have not made this recipe yet.

Cheers,
Pat

Impossible Vegan Pumpkin Pie

1 1/2 cups soymilk [Pat's Note: or dairy milk, or any milk you prefer.]
1 tbsp. Ener-G egg replacer* [See note below.]
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash) [Pat's Note: canned pumpkin would work well here.]
1/2 cup rice flour (or flour of your choice)
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt

Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

[Pat's Note: You could use an 8” x 8” Pyrex baking dish if, like me, you have no deep-dish pie pan.]

Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

*If you don't have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs. Of course, if you're not vegan, you could use two eggs, but why not give the vegan version a chance?

Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.

When you serve this pie, don't feel obligated to tell your family or guests that it's crust-free, fat-free, gluten-free, or vegan, but if they do wonder what's left after so much is left out, tell them “Flavor, pure, delicious flavor!”

FROM: http://blog.fatfreevegan.com/2006/10/and-answer-is.html

— northern Pennsylvania
Website: www.meadows.pair.com/articleindex.html

“Rats and roaches live by competition under the laws of supply and demand. It is the privilege of human beings to live under the laws of justice and mercy.” - Wendell Berry

You could also use a tablespoon of ground flaxseeds and add 2 Tbsp cup of water to replace the egg. They also mention the cushaw squash, so it's not Crenshaw melon. Hmmmmm....
10th

http://groups.yahoo.com/group/healthycheapcooking/message/4914

Sweet Potato Pie

On Mon, 24 Nov 2008 16:13:13 -0700 (Mountain Standard Time), you wrote:

Pat, do you have a good old fashion recipe for sweet potato pie? I have never made one, so of course I have to make one for Thanksgiving. Do I need real sweet potatoes or canned?

Can I do this?

Certainly you can do it! You need real sweet potatoes (the canned ones are loaded with sugar PLUS their texture is altogether different).

Here's one recipe (I haven't made this one - I'm a pumpkin pie lover!) But it's from ‘Vegetarian Times’ and their recipes are generally quite good, very good in fact.

Pat

Sweet Potato Pie

Vegetarian Times Issue: May 1, 2007 p.71 — Member Rating: 1111
Creamy, sweet and lightly spiced, this slimmed-down version tastes just like the traditional decadent dessert. If you’re pressed for time, make the pie a few days in advance and freeze it.

Ingredient List

Serves 10

* 1 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
* 1/2 cup sugar
* 1/2 cup light coconut milk [Pat's Note: or dairy milk, or soy milk, or rice milk - whatever milk you wish to use.]
* 2 large eggs
* 2 Tbs. cornstarch
* 1 tsp. ground cinnamon
* 1/2 tsp. ground ginger
* 1/2 tsp. salt
* 1 9-inch prepared graham cracker crust

1. Great for Thanksgiving
2. Preheat oven to 325F.
3. Place sweet potato in medium pot, and cover with 1 inch water. Bring to a boil, and reduce heat to medium. Simmer 10 minutes, or until soft. Drain, cool to room temperature, and mash. (You should have 1 cup.)
4. Whisk together potatoes, sugar, coconut milk, eggs, cornstarch, cinnamon, ginger and salt in large bowl. Pour into piecrust and bake 50 to 60 minutes, or until set.
5. Cool on rack until ready to serve.

Nutritional Information

Per SERVING: Calories: 194, Protein: 3g, Total fat: 6g, Saturated fat: 1.5g, Carbs: 32g, Cholesterol: 42mg, Sodium: 241mg, Fiber: 2g, Sugars: 16g

— Northern Pennsylvania
http://www.entire-of-itself.blogspot.com/
‘Every one of us can do something to protect and care for our planet. We should live in such a way that makes a future possible.’
- Thich Nhat Hanh

http://www.meadows.pair.com/coleslaw.html

My Cole Slaw (Cabbage Salad?)

This is a nice dish to take somewhere (picnic, pot luck supper) since it keeps well. It is good in summer, but also in winter because cabbage and carrots are apt to be among the few cheap fresh vegetables then. (The pepper is optional.) It keeps for a few days in the fridge; longer if you don't dress it beforehand, but just in your serving dish.

Pat's Cole Slaw

In a food processor (preferably, or with a hand grater otherwise), shred cabbage and carrots, slice green pepper thinly. Mix.

Add a drained can of crushed pineapple in its own juice, reserving the juice (optional).

You want the cabbage to be about 60% of the mix, with the other ingredients being the remaining 40% of the mix.

Dressing for cole slaw:

* 1 part olive oil
* 1 part cider vinegar or lemon juice
* a little of the pineapple juice, if you used pineapple (optional)

Mix the dressing very well to emulsify it. I use my stick blender or a whisk for this.

Dress the cole slaw, and toss it lightly to mix. Let it sit in the fridge for at least a couple of hours before serving. This keeps well for several days.

Pat
26 July 2006

http://www.slashfood.com/2006/10/24/how-to-make-homemade-marshmallows/

You, too, can make homemade marshmallows

Posted Oct 24th 2006 9:55AM by Nicole Weston
Filed under: Recipes, How To

Homemade marshmallows are definitely one of my favorite candies. Unlike store-bought marshmallows, they are like little clouds of sweetness that are soft, tender and melt in your mouth. They are easy to eat, go perfectly with coffee, flavored coffee drinks and hot chocolate, and are ideal for making s’mores. They are also surprisingly easy to make, and very impressive when you bring them out to serve to friends or family. The only real drawback is that you really need a stand mixer to make them, as it allows you to keep your hands free while you’re working and has a very large whisk (as opposed to the beaters of a hand-held mixer) that does the job quickly and efficiently.

I really recommend using vanilla bean paste or vanilla bean crush instead of plain vanilla extract because the tiny bean specks really look fantastic in the finished candy. Read on for the recipe, which I have made and enjoyed countless times:

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.

Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.

Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.

Store in an airtight container.

Makes about 40 large marshmallows, depending on the size you choose to cut them.

http://www.bulkfoods.com/yeast.htm

Nutritional Yeast Food

A terrific food, providing nutrition, enhancing flavor, and adding taste to your favorite meals and drinks. An excellent source of protein (52%), containing essential amino acids.

Rich in vitamins, especially the B-complex vitamins. An excellent source of folic acid, which is important for formation, growth, and reproduction of red blood cells.

Commonly known as T6635+ Vegetarian Support Formula™. This yeast is easy to use and blends well with liquids. It can be used in almost any recipe and in small amounts will enhance the flavor.

Grown specifically for its nutritional value. Naturally low in fat and salt.

Suggested Serving Size: 2 heaping Tablespoons.

Order Nutritional Yeast
http://tinyurl.com/y5awso

Yeast Recipes
http://www.bulkfoods.com/nutritional_yeast_recipes.htm

Nutritional Yeast Nutritional Information
http://www.bulkfoods.com/nutritional_yeast.htm

Nutritional Yeast Information

Red Star® nutritional yeast is an excellent source of protein, dietary fiber, vitamins and minerals. Lesaffre Yeast Corporation derives its primary grown nutritional yeast from pure strains of Saccharomyces cerevisiae grown on mixtures of cane and beet molasses. After the fermentation process is completed the yeast is harvested, thoroughly washed, pasteurized, and dried on roller drum dryers. The special growth medium and unique drying process are the secrets to the exceptional performance and flavor of Red Star® nutritional yeast.

Red Star® nutritional yeast is grown specifically for its nutritive value. In addition to protein, dietary fiber, vitamins and minerals, it contains additional functional and beneficial components such as beta-1,3 glucan, trehalose, mannan and glutathione. Studies have show that these components have potential health benefits such as, improved immune response, reduction of cholesterol, and anti-cancer properties. Red Star® nutritional yeast is not made from by-products of breweries, distilleries or paper mills. Red Star® nutritional yeast is not a genetically modified organism (GMO). Red Star® nutritional yeast contains no added sugars or preservatives. Best when stored in a cool, dry place.
B-Complex Vitamins

The B-complex vitamins are essential to the wellness of body, mind, and spirit. Thiamin (B1) deficiency can lead to hand and foot numbness as well as damage to the central nervous system. Vegetarians, diabetics, and women taking birth control pills are highly susceptible to Riboflavin (B2) deficiency. Niacin (B3). Pyridoxine (B6) is needed for the production of antibodies and red blood cells, and promotes a normal functioning nervous and musculoskeletal system. Cyanocobalamin (B12) helps prevent nerve damage and anemia, aids in cell and blood formation, proper digestion, fertility and growth. This vitamin is also helpful during pregnancy and lactation. Vegetarians and immune compromised individuals are the most at risk of vitamin B12 deficiency.

History of Yeast

Yeast belongs to the same family as edible mushrooms and the beneficial organisms used for medical and veterinary use. It may be considered man¹s oldest industrial micro-organism. With the invention of the microscope, it became possible to isolate yeast in pure culture form. The pioneering scientific work of Louis Pasteur in the late 1860’s has resulted in the ability today to commercially produce baker’s yeast, wine yeast, and nutritional yeast. LesaffreYeast Corporation has been delivering consistent high quality yeast products for over 100 years. For more than 50 of those years, the company has been manufacturing primary grown nutritional yeast (Saccharomyces cerevisiae), grown specifically for its nutritional value. The result has been a high quality product containing protein composed of essential and non-essential amino acids, vitamins, and minerals.

Types of Yeast

Nutritional yeast Vegetarian Support Formula™ by Red Star® (Saccharomyces cerevisiae) is a primary grown nutritional yeast grown specifically for food nutritional benefits.

Active dry yeast is made from cream yeast. It is a raising agent used in baked goods.

Brewers yeast, is a bitter by-product of the brewing industry that has a high nutritional profile, but typically not as high as Red Star® Nutritional Yeast which is grown for maximized food nutritional benefits.

Torula yeast (Pichia jadinii), is a by-product of the paper mill waste streams obtained by growing Pichia jadinii on wood sugars.

Dairy yeast, or whey yeast (Kluyveromyce marxianus), is obtained by growing Kluyveromyce marxianus using cheese whey or whey permeate.

Candida yeast infection (Candida Albicans) is a body yeast infection. Red Star®’s nutritional yeast (Saccharomyces cerevisiae) is not found to be a cause of yeast or candida infections.

Wine Yeast (Saccharomyces fermentati) is used in fermenting grapes into wine.

Nutritional Yeast Food

Red Star® Yeast is a premier manufacturer of nutritional yeast food products. We have over 50 years of extensive experience in the development and production of nutritional yeast. Our ongoing commitment to innovation, quality, and service has resulted in making Red Star® the largest manufacturer of yeast products in North America!

http://groups.yahoo.com/group/healthycheapcooking/message/4911?var=1&l=1

Pat this sounds like a possible sub for stuffing .. Quinoa will up the protein content too... actually might try this as a sweet myself, ditch the onion, garlic & greens, try some coconut milk, vanilla, cinnamon etc rice pudding style (at least in my house it's called rice pudding).

OTTOLENGHI RED RICE & QUINOA RECIPE (GF)
http://www.101cookbooks.com/archives/ottolenghi-red-rice-and-quinoa-recipe.html

Heidi notes: Ottolenghi uses (and recommends) Camargue red rice. The red rice most available to me is a Butanese red rice. Use whatever you can find or substitute a good brown rice, farro or wheat berries. I should also note that I've adapted the recipe measurements to suit U.S. cooks.

1/4 cup shelled pistachios
1 cup quinoa
1 cup red rice (see headnotes)
1 medium white onion, sliced
2/3 cup olive oil
grated zest and juice of one orange
2 teaspoons lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 cup dried apricots, roughly chopped
2 handfuls of rocket (arugula)
salt and black pepper

Preheat the oven to 350F degrees. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.

Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely. In a large mixing bowl combine the rice, quinoa, cookied onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature.
Makes a large platter.
—
Ria
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