Tag Archives: nutritional yeast

Pasta and rice casserole with cheesy tempeh topping

What an odd dish, I can hear you saying! ­čśÇ Well, it┬┤s one of those wild ideas coming from my very own head and I admit it┬┤s not a meal you would read about anywhere in any cookbook…But it turned out rather well, so I am publishing it here for your kind consideration ­čśÇ

I cooked separately about two servings of buckwheat pasta (made by a fabulous Czech buckwheat company) and about two servings of long grain brown rice. After cooling down I mixed them together in a large bowl and added some vegetables – raw chopped celery stalk and leek and raw grated carrot and celery root. I seasoned the funny mixture with some shoyu sauce, smoked paprika powder and dried oregano. I poured it into a casserole dish and topped with a topping which I made by combining grated tempeh (you could use fried tempeh or smoked tempeh, any tempeh that is already flavoured and not plain) with corn starch mixed in some cold water and some nutritional yeast powder (adds extra “cheesiness”). I popped the dish into the oven and baked until crusty and browned.

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Filed under Grain dishes, Pasta and noodles, Recipes

Blissful Chef inspired Mac┬┤n┬┤cheese

The sauce I make in this blogpost is a modified version of a recipe from one of my favourite vegan bloggers, Christy Morgan aka the Blissful Chef.┬á I should note that I made a double batch (that is four servings) and I didn┬┤t bake the dish in the oven after mixing the pasta with the sauce. The sauce tasted amazingly much like the good old cheese sauce of pre-macro days, so if you are craving cheese, definitely give this a try! ­čśÇ

Cook your pasta (I use corn pasta) and save one cup of the cooking water. Whisk the cooking┬á water together with a cup of rice milk (or other vegan milk), one cup of nutritional yeast, 2 tbsp of starch (I used kuzu) diluted in a bit of milk, 2 tbsp shoyu soy sauce, 2 tsp natural organic mustard, 2 tsp white (shiro) miso and some dried garlic powder. Then heat 2 tbsp of oil in a cast iron skillet or pot and whisk in 5 tbsp of brown rice flour. After a minute or so whisk in the prepared sauce, stirring continuously until you get a rather thick creamy texture. Mix sauce together with cooked pasta and vegetables – as you can see in the picture, I used blanched broccoli, and on the plate I sprinkled the dish with some smoked paprika powder.

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Filed under Pasta and noodles, Recipes