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
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
“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
http://www.great-eastern-sun.com/shopnew/misomastermiso.html
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.<<<
Maybe, and if you can get a B-12 shot, you will really notice the difference.
B-12 needs to be injected, by pill is a waste of money.
—