Check out my progress on Bewildered by Nooch
Nutritional yeast (aka nooch among its fans) has been lurking in my pantry for many months. I have long since recognized nooch as an excellent source of vegan protein, not to mention B vitamins…yet it has remained untouched in my dark cupboards. I guess I’m simply bewildered by this nutritional superstar—how do I cook with it? With what ingredients does it taste best? Considering there is an entire cookbook devoted to it, I presume nooch has some major culinary potential.
So I ask you, my blog friends, what should I do with my nooch? For some odd reason that question sounds dirty…but you know what I mean.
Before I get to the eats, I’d like to share a non-food related photo from this morning. Since I was apparently the only blogger who failed to post a picture of myself on Easter Sunday, I present to you this, my running outfit provided me by the Easter Bunny:
Alright, now we can talk about the food.
Now that the dining hall is consistently offering fresh berries in the morning, I have made a habit of grabbing a few on way home from the gym. This morning’s breakfast featured them with some 2% Fage and Galaxy Granola.
Before heading to class, I improvised my own Italian white bean spread to be served on a sun-dried tomato FlatOut wrap. I also tried out a new kind of sunflower seed butter. Full review to come soon!
Dinner was a quick affair—just some curried tofu salad with a few side items. Good news: no injuries were incurred in the preparation of this mango.
OK, I need to go get ready for the big basketball game—Duke vs. Butler @ 9:21 PM. GO BLUE DEVILS!
Filed under: Meals
Caroline Yoder, dietitian-to-be and all-around foodie.
NOOCH! I love nooch like meat eaters love bacon. Here is my favorite recipe featuring those golden flakes of awesome: http://veganyumyum.com/2009/09/hurry-up-alfredo-vyy-cookbook/
And you can always sprinkle it on popcorn!
NOOCH!! I still have yet to try this stuff out! I have heard amazing things about it from all over the blogosphere!!
you look SO cute
I love nooch, but I don’t think I’ve ever “cooked” with it. It’s just so good on top of anything with sea salt to taste like parmesan. I would pair it with something light and white like pasta or cauliflower. I sometimes eat Pumpkin oats with peanut butter and nooch; the pumpkin/nooch combo is very much like a cheddar cheese flavor.
Hey there, just FYI but the reason nutritional yeast tastes so good is because it’s loaded with glutamates. It’s very concentrated in somewhat-naturally occurring MSG (which is why you see ‘yeast extract’ on labels.)
I’m highly against MSG but not quite sure where I stand with nooch. Hmmm… it does make everything better.
Ooooh I can’t wait to see what you do with the nooch… I’ve seen it around blogworld plenty of times but I’d never know what to do with it!
noooooooooooooooooooooooooooooooch! hahahaha i’ve been playing too! haha but i don’t ever use it a recipe i just steam veggies and drench them in nooch and let it melt hahaha so creative i know.
I can’t wait for your nooch recipe posts- I have some that I have been meaning to break the seal on but I keep forgetting about it!
-Glad to see that you’re back
I mixed nooch with pasta sauce and used it as a topping for my roasted veggies..I also added a little bit of Italian Seasoning. So good!
For lunch tomorrow I am using nooch in a sauce: 1 tbsp. hummus, 2 tbsp. water, 2 tbsp. nooch (you made need to add more water). I also added a little bit of ground pepper. I am going to let this ooze all over a Breakfast Sunshine Burger on a bed of spinach.
Ack. I’ve never had nooch before…The idea of it kind of turns me off, esp since it doesn’t melt like real cheese. No suggestions, but I’m sure tons of bloggers will provide you with good ones!
That’s awesome that your dining hall is offering fresh berries already…mine still rocks out tired ol’ apples and oranges!
Cashew cheese is great stuff. I am a complete addict. I made it here:
http://makingfoodandotherstuff.wordpress.com/2010/03/09/comfort-food/
I also just add it to everything. It would be an awesome addition to your scrambled tofu (just put it in with the rest of the seasonings. It’s also great to add to soups as a thickener, and mixed with salsa heated up, served over veggies. I use it in everything.
I am bewildered by nooch as well (love that name)! It sounds so interesting and of course, it’s nutritious! Great pic of you – you have the best smile
I have the Galaxy Granola to review as well. Better get my bum in gear!
GO DUKE! They played an amazing game!!! Congrats!
ahahah i never thought of nooch as a dirty word until now. thanks for the laugh. cute photo!
I make a habit of drenching my steamed veggies in nooch nightly. I have also had it sprinkled over tofu. YUM!
Looking forward to your new nut butter review. =)
I like nutritional yeast, sometimes I’d use it as topping to salad, others time use it as cheese substitute just for fun because i do eat cheese!
POPCORN!!!!!
SO SO SO good on popcorn.
I air pop some, put some olive oil spray on it, then cover in nooch and eat and enjoy!
and pretty much anything that could have a salty or savory taste.
veggies, on top of pasta, soups, salads, sandwiches, tofu scramble, oh gosh i could go on and on but that’s what comes to mind first
I’ve got nooch in my pantry, too. I don’t really know what to do with it except adding it to steamed veggies or sauces….
Love the new running outfit!
LOL I’ve never heard it be called Nooch! I just like to sprinkle it on things like pasta in place of Parmesan.
Did you make that spread yourself? It sounds realllly good…
I have the yummiest recipe for nooch (never heard it called that before
)
-Press 1 block of tofu between 2 plates (I like to put my soy milk on top for extra pressing) and press in fridge for a while (I like to do it over night)
- Make a paste out of nooch, canola oil, and soy sauce (I don’t have exact measurements, I have been making this for years!)
-Slice tofu into small, thin pieces and coat with paste
-After coating in paste, roll in nooch spiked with a little garlic
-Place on coated baking sheet and sprinkle a little more nooch on top
Bake @ 400 for 40 minutes flipping once and sprinkling a little more nooch on top.
Super crispy, yummy tofu!
I don’t really have a name for this recipe, my hubby calls it “Chicken Fried Tofu!”
Hope you try it and enjoy it as much as out family does!
I just NEED to try a green apple ASAP!
I´m sure it makes a great PB-combo
Have an amazing week, Caroline!
Brazilian XOXO´s,
Gabriela
congrats on the Duke win!!!!!
I keep wanting to try Nooch- I heard it’s like nutty parmesan which sounds too good to be true for me, lol
Love your running outfit- and that you run at 8am. Best time of day!
I love nooch! I put it on top of one of my favorite dishes: spaghetti squash, roasted broc and mushrooms, and marinara sauce. I top salads and steamed veggies with it. I combine it to make nacho sauce (Veganomicon) and alfredo sauce. Yum!
I have yet to brave nutritional yeast but have heard or people using it as well cheese – on popcorn, in cream of wheat or grits and on pizza. That’s all I can recommend without trying it LOL.
LOVE your running outfit – you are too cute!
Naturally Nutty Sun Butter – YUM! I MUST try this and your wrap soon!
You could try adding it to your scrambled tofu? And sprinkle it on your salads, and sweet potatoes? Happy cooking!
love the outfit and your 8am ENERGY! I wouldn’t know what to do with nooch, I assume it contains gluten…
? add it to oatmeal, pancake batter, stir fry veg and rice
My answer for the nooch question is – put it on everything! It tastes a little yeasty, a little cheesy, a little savory. I like it on steamed or sauteed greens, popcorn, pasta, savory grits or oat bran, toast with earth balance…or use it to make cheesy things like ricotta, pesto, faux parmesan, etc.
Late to the party here, but yeah nooch is amazing.