Mushroom "Alfredo"

Looking for a quick weeknight meal?  Here's a recipe featuring nutritional yeast as one of the ingredients that makes this dish lighter and healthier than its original form.

Mushroom "Alfredo"

Ingredients

• 8 ounces whole wheat penne or other medium pasta shape**
• 2 tablespoons extra-virgin olive oil
• 1/2 pound mixed mushrooms, trimmed and sliced**
• 3/4 teaspoon fine sea salt, divided
• 4 cloves garlic, minced**
• 7 tablespoons sliced almonds, divided
• 2/3 cup plain unsweetened almond milk (or skim milk)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Preparation

1. Cook pasta according to package directions until al dente.  
2. Meanwhile, heat olive oil in a large, deep skillet over medium-high heat.  Add mushrooms, sprinkle with 1/2 teaspoon salt and cook, stirring frequently until browned, about 8 minutes.  Stir in garlic and cook 2 more minutes.  
3. Toast 3 tablespoons of almonds in a small skillet set over medium heat, shaking the pan frequently,  until just browned, 3 to 4 minutes.  Set aside.  In a blender, combine remaining 4 tablespoons untoasted almonds, almond milk (or skim milk), and nutritional yeast; blend until very smooth, about 1 minute.  
4. Drain pasta and add to the skillet along with the milk mixture, pepper, and remaining 1/4 teaspoon salt.  Toss until combined and serve sprinkled with parsley and toasted almonds.  

**these ingredients are available at City Greens Market this Friday from 10-5!

Recipe courtesy of Whole Foods Market

Nutritional Yeast: Your New Best Friend

Don't be thrown off by the name "nutritional yeast."  This tasty product has been used for ages - particularly among the vegan and vegetarian community - but is becoming increasingly popular among omnivores.

Nutritional yeast is essentially yeast - the kind that helps bread rise.  However, it does not taste like yeast.  The strong, beer-like flavor is substituted for a nutty, cheesy one once the active yeast has been deactivated. This deactivation process kills the yeast with heat, then it is crumbled into flake or powdered form.

 

Its name is very appropriate - nutritional yeast is a great source of protein, containing essential amino acids; it's full of vitamins, especially B-complex vitamins (and is often times fortified with vitamin B-12), and it's low in fat and sodium.

Not sure how to use nutritional yeast?  No problem.  You can start out using it as a cheese-flavor substitute - think of swapping out your grated parmesan cheese for some nutritional yeast flakes to sprinkle on pasta and pizza.  It can be used as a flavored thickening agent when making gravies, sauces, and macaroni and cheese dishes.  Use it with olive oil, apple cider vinegar, and tahini (sesame seed paste) to make a homemade salad dressing.  The possibilities are endless!

If you're in the market for some nutritional yeast, Bob's Red Mill sells it, which may be available in your grocery store.  Otherwise,  local health food stores tend to carry it in bulk.  St. Louis residents frequent Local Harvest for their nutritional yeast fix.

Go forth and discover your favorite use for nutritional yeast!

Sources: BulkFoods.com and Huffington Post 

Happy New Year!

As we welcome a new year into our lives, many of us resolve to make positive changes to better ourselves and those around us.  Here are a few ideas for those who are still working on the perfect new year's resolution for 2013:

Support local businesses - Whether you have a baby shower, birthday, anniversary, or a special Tuesday to buy a gift for throughout the year, try shopping at a local business rather than a big chain store.  Places like the Delmar Loop and  South Grand are perfect places to find unique treasures.  For everyday household supplies, explore stores like Home Eco and Local Harvest.  

Shop at a farmers market at least once a month - This ties back to supporting local businesses.  Of course, support your local farmers too!  There are so many farmers markets in the greater St. Louis area, and some of them are even open in the winter.  Summer farmers markets will start up in April and May, but until then, some foodies' winter wonderlands are:  

• Clayton Farmers Market (8:30 a.m. - 12:30 p.m. the first Saturday of the month, Dec. - April) 
• St. Louis Community Farmers Market (9 a.m. - 1 p.m. the second Saturday of the month, November - April)
• Ferguson Farmers Market at St. Stephen's (9-11:30 a.m. the third Saturday of the month, November - April)
• Maplewood Farmers Market (9 a.m. - 1 p.m. Nov. 17, Dec. 22, Jan. 26, Feb. 23, Mar. 30)
• City Greens Produce Market (10 a.m. - 5 p.m. Fridays through April)

Try one new recipe a week - Use those fresh in-season foods to create your latest culinary masterpiece.  Finding a new-to-you recipe is as simple as doing a search online for "recipe using _____."  Lots of times the recipes on websites will have level of difficulty as well as reviews from other cooks.  Or you can visit your local library and check out a cookbook you've never thumbed through before.  (If you don't have a library card, consider adding that as a resolution!)  If you're feeling brave, try experimenting with different cuisines.  The sky is the limit with new recipes!   

Dine out at local ethnic restaurants - Cure those monthly (or in others' cases, weekly!) I-Need-A-Vacation Blues with an exotic meal.  St. Louis has loads of ethnic restaurants bringing food from all over the world to the Gateway City.  Use the website Urbanspoon to search for restaurants by location, cuisines,  and special restaurant features.  Never had Ethiopian food before?  Branch outside of your comfort zone to discover what could become your new favorite food, and don't be afraid to ask the waitstaff for suggestions.  

Happy New Year!  Have a peaceful, happy, healthy, and delicious 2013!