Nooch Seasoning Shakers (Easy Nutritional Yeast Seasoning Mixes)

We have come to love nutritional yeast in our house, which is quite a change from back when we first tried it. At first we thought it tasted kind of weird at first but have now completely come around and crave nutritional yeast and add it to all kinds of dishes. My husband had the idea that we should save a spice jar to fill with nutritional yeast for easy sprinkling on pasta, etc. Then we came across these cute little jars and expanded the selection to include a plain nooch shaker, an Italian parmesan flavored one, and a spicy chili mix.

Nooch Seasoning Shakers

Nooch Parmesan Ingredients:

1/4 cup nutritional yeast

1/8 cup toasted nuts or seeds of your choice (hemp seeds, sunflower seeds, and walnuts are all good choices)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/8 tsp black pepper

1/2 tsp basil

1/2 tsp oregano

Nooch Parmesan Directions:

Put the nooch, toasted nuts or seeds, garlic powder, onion powder, salt and pepper in a spice grinder (you could also use a blender) and pulse until the nuts are broken down and the ingredients are incorporated. Then add the basil and oregano and mix to combine. Pour it into a spice jar and sprinkle on pasta, salads, etc.

Spicy Chili Nooch Seasoning Ingredients:

1/2 cup nutritional yeast

1-2 tsp chili powder

1/4 tsp salt

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cumin

dash of cayenne powder

dash of oregano

Spicy Chili Nooch Seasoning Directions:

Mix it all together and pour it into a clean spice jar and store in a cool dry place. This is great on taco salads, burrito bowls, or on rice and beans.

Vegan Green Chili

This green chili is so good! It is a top request at my house and we use it to smother burritos, potatoes, on top of mac and cheese, and straight from a bowl. It is rich and savory with the right amount of spice. We buy roasted green chilis in the autumn and freeze them to use throughout the year. You can also buy them roasted and frozen at the grocery store.

Vegan Green Chili

Ingredients:

1 tbsp toasted sesame oil
1 tbsp vegan margarine
1/2 small white onion, diced
1 clove garlic, minced
8 oz cubed seitan

1/2 tsp black pepper
1 tsp nutritional yeast
1/2 tsp dry mustard powder
1/2 tsp oregano
1 tsp liquid smoke

1/2 tomato, diced
24 oz fire roasted chopped green chili (comes frozen in packs)
3-4 cups water
1/3 cup flour or corn starch, whisked into 1 cup cold water until there are no lumps
1 tbsp vegetable bouillon
1 tsp salt

Directions:

Heat the sesame oil and margarine in large pan over medium heat. Add the onion and saute until the onion begins to turn translucent. Add the minced garlic and cubed seitan and cook until the seitan begins to brown.

Add the seasonings next which are the black pepper, nutritional yeast, mustard powder, oregano, and liquid smoke. Stir to coat the seitan and then add the tomato, green chili, water, flour mixture, bouillon, and salt. Bring to a low boil and let it simmer until it thickens up to a gravy like consistency. This is great over breakfast burritos, with beans and rice, or even eaten like a stew.

For 6 - 1 cup servings. Nutritional information from: Very Well Recipe and Nutrition Calculator

Ultimate Vegan Baked Macaroni and Cheese

I have been tweaking this recipe for awhile, and I know I have hit the mark now because we keep eating the whole pan before I can snap a picture! This vegan macaroni and cheese hits every note I am looking for. It is rich and creamy and gooey (thanks to tapioca flour) it even gets the crisped golden edges when you bake it. It is so freaking good!

Ultimate Vegan Baked Macaroni and Cheese

Ingredients:

1 pound noodles (shells are great, and I really like the brown rice ones because they don't absorb all of the sauce. If you use a wheat noodle, add another cup of water to keep it nice and creamy)

2 tbsp toasted sesame oil (sounds weird but adds a richness that you can't get with other oils)
2 tbsp vegan margarine (Earth Balance is very good)
1/4 cup flour

3 cups soy milk plain unsweetened
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1 tsp white vinegar

1/4 cup tapioca flour
1 cup of cold water

4 tbsp bread crumbs
salt and pepper

Directions:

Pre-heat your oven to 375 degrees and spray a large rectangle casserole dish with cooking spray.

Prepare the noodles according to the package directions, taking care that they are al dente. Drain and reserve the noodles.

Heat 2 tbsp toasted sesame oil and 2 tbsp vegan margarine in a large non-stick frying pan over medium heat. Add the 1/4 cup of flour and stir to combine and make a roux. Stir and cook this for about 5 minutes, to cook the flour a bit.

Next, slowly pour in the soy milk while continuing to stir to avoid any clumps forming. If you do get clumps, simply press them against the side of the pan and keep stirring. Once the soy milk has been added stir in the nutritional yeast, garlic powder, onion powder, salt, and vinegar.

Whisk the tapioca flour into the cold water (mix until there are no lumps), and slowly add that into the soy milk mix in the pan. Lower the heat and let this simmer for about 10 minutes until it has thickened up and become a bit gooey. Taste, and adjust the seasonings.

Put the noodles in the prepared casserole dish, and pour the sauce over the top. Stir gently to combine and then sprinkle the bread crumbs on top. Finally, add a sprinkling of salt and pepper over the top. Bake for 40 minutes. Let rest for 10 minutes after you take it out of the oven and enjoy!

Taco Seasoning

My son had the idea that I make up a dry taco seasoning spice mix so it would be easy to turn TVP (textured vegetable protein) or Boca Crumbles into tacos. I am so glad he thought of this, because it has turned out to be a quick and easy way to get dinner on the table. This mix lasts for 3 or 4 meals and is easy to store in a small glass jar.

Taco Seasoning

Ingredients:

3 tbsp red chili powder
3 tbsp corn flour
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2 tsp paprika
1/2 tsp cumin
1/2 tsp cayenne pepper
dash oregano

Directons:

Put all ingredients in a small glass jar, put on the lid and shake. Store in a cool dry area.

When you are ready to have tacos, heat a non-stick frying pan over medium heat, add the Boca Crumbles, and 1/2 cup liquid (water, beer, or vegetable broth are all great). Add 2-3 tbsp seasoning mix to taste, then stir to combine and serve when it is heated through and most of the liquid has evaporated.

Golden Milk Chia Pudding

I have fallen in love with both chia pudding and golden milk. Putting them together makes a healthy combo that can be enjoyed for either dessert or breakfast. I have made this every week for several weeks in a row so finally decided to capture the recipe here.

Golden Milk Chia Pudding

Ingredients:

1 1/2 cups soy milk
1/2 tsp vanilla
scant 1/4 cup maple syrup
pinch of salt
1/2 tsp turmeric
dash of ginger
dash of allspice 1/4 tsp cinnamon

Rounded 1/4 cup of chia seeds.

Directions:

Place all ingredients in a glass jar with a lid and shake vigorously to combine. Let sit in the refrigerator overnight to thicken up.

For 4 small servings.

Nutrition Facts

Serving Size 122 g

Amount Per Serving

Calories 140 Calories from Fat 43

% Daily Value*

Total Fat 4.8g 7%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 88mg 4%

Potassium 219mg 6%

Total Carbohydrates 23.0g 8%

Dietary Fiber 3.8g 15%

Sugars 15.5g

Protein 4.9g

Vitamin A 0% • Vitamin C 1% Calcium 11% • Iron 10%

Nutrition Grade B-

* Based on a 2000 calorie diet

Tempeh Curry

I love the nutritional benefits that tempeh brings to the table, but I don't like plain tempeh so much. This recipe brings lots of flavor through the warming spices and a rich creaminess from the vegan sour cream. Served over brown rice it makes a satisfying and filling meal, and makes me happy to eat more tempeh!

Tempeh Curry

Ingredients:

8 oz tempeh, cut into cubes
1/2 tsp salt
1/2 cup water

2 tsp olive oil
1/2 onion, chopped

1 clove garlic, minced
1/2 tsp fresh ginger, minced

1 tsp curry powder
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander
1/2 tsp garam masala
dash of cayenne pepper

1/2 cup diced tomato
1/2 cup frozen peas and carrots
1 cup vegetable broth

1 tbsp minced cilantro
1/2 cup vegan sour cream or plain yogurt (I like Tofutti brand sour cream)*
1 tsp lime juice
1/2 tsp agave
Salt and pepper to taste

*You can also add a can of coconut milk instead. It changes the flavor a bit, but is really good too.

Directions:

Place the cubed tempeh in a non-stick frying pan with the salt and the water. Let it simmer until the water has absorbed. Set the tempeh aside then rinse and wipe out the pan (this removes the bitterness of the tempeh).

Return the pan to the heat and add 2 tsp olive oil, the diced onion, and the tempeh. Saute until the onion turns translucent and the tempeh begins to brown, then add the garlic and ginger, cook these for a minute until the smell fragrant. Next, add the spices which are: curry, cumin, turmeric, coriander, garam masala, and cayenne. Then add the tomato, peas and carrots, and the vegetable broth. Bring to a simmer and cook until the vegetables have heated through. Lower the heat to warm and incorporate the cilantro, sour cream, lime juice, agave and salt and pepper to taste.

Serve over brown basmati rice.

For 6 servings (without the rice). Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 158 g

Amount Per Serving

Calories 150 Calories from Fat 88

% Daily Value*

Total Fat 9.8g 15%

Saturated Fat 4.6g 23%

Cholesterol 0mg 0%

Sodium 356mg 15%

Potassium 306mg 9%

Total Carbohydrates 8.7g 3%

Dietary Fiber 1.0g 4%

Sugars 3.1g

Protein 9.0g

Vitamin A 29% • Vitamin C 7% Calcium 6% • Iron 9%

Nutrition Grade B

* Based on a 2000 calorie diet

Vegetable Miso Soup

This soup is my take on traditional miso soup. It is a warm and satisfying dish that is good for you. Miso is known to have many health benefits, such as boosting the good bacteria in your gut. It is good as a starter to a meal, for breakfast, or even as a snack. A more traditional version can be made without the vegetables - which is a simple dish of tofu, seaweed, miso and scallions. Either way it is warming and a great dish to incorporate this winter.

Vegetable Miso Soup

Ingredients:

4 cups water
1 tbsp dried wakame (seaweed)

1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup cabbage, chopped

1/4-1/2 block of tofu, diced
2 tsp vegetable bouillon
2 tbsp miso
1 tsp Sriracha (optional)

1-2 scallions, chopped

Directions:

Heat the water to a low boil in a medium sized sauce pan. Add the wakame (this stuff really really expands, so I crumble it before adding it to the water). As the wakame begins to soften, chop your vegetables and add those to the water as well. Let the vegetables simmer for about 10 minutes (depending on how big you diced them and how tender you like them). Check the vegetables and when they are softened up to your liking lower the heat to warm, add the bouillon, tofu, miso, and Sriracha. Let that heat through and then top it with diced scallions.

Serves 4. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 336 g

Amount Per Serving

Calories  67 Calories from Fat  24

% Daily Value*

Total Fat  2.6g 4%

Saturated Fat  0.5g 3%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  365mg 15%

Potassium  219mg 6%

Total Carbohydrates  5.9g 2%

Dietary Fiber  2.0g 8%

Sugars  2.1g

Protein  5.7g

Vitamin A 50% • Vitamin C 11% Calcium 13% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet