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I’m back!
I didn’t say goodbye, because I wasn’t aware that I’d be gone for so long. Life got in the way of blogging, and I went on a much appreciated vacation to Denver with Maxx. It was fun! For 5 days I succeeded at doing no work, and I felt so great. I’m starting to feel like this whole work your ass off thing is totally overrated. Maybe I’m just lazy…
After this week I will be getting Sweet Potato Soul back on track. Expect weekly cooking & Q+A videos AND weekly recipes for the ingredient of the month. This month we’re playing with figs!
But before we get to figs and such, let me share a recipe for one of my favorite comforting snacks. Popcorn.
Popcorn always seems to taste better when popped on the stove. It’s fresh, crunchy, and perfectly seasoned. Just how I like it.
Stovetop DIY popcorn can be intimidating, but you’ll be surprised by how easy it is when you follow these instructions. Within a few minutes you’ll have a bowl of the most delicious popcorn, seasoned with the yummiest toppings.
Have you made stovetop popcorn? What are your favorite vegan popcorn toppings? p.s. I also like to add cayenne pepper to mine!
Perfect Stovetop Popcorn
Ingredients
- 3 tbsp grapeseed or canola oil
- 1/3 cup organic popcorn kernels
- 2 tbsp or more coconut oil
- 1 tsp sea salt, or more to taste
- 2 tbsp nutritional yeast
Instructions
- Heat the oil in your pot over medium high heat.
- Drop 3 popcorn kernels into the oil and cover the pan. After a minute or so the kernels will pop. Pour in the rest of the popcorn kernels, and make sure they're in an even layer.
- Cover the pot, and remove from the heat for 30 seconds. According to Elise from Simply Recipes "This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time"
- Place the pot back on the stove on medium high heat, and the popcorn should start popping after a few seconds. When it starts popping rapidly, shake the pot over the heat and keep the lid ajar to allow steam to release.
- When the popping slows down, remove the pot from the heat, and immediately pour the popcorn into a large mixing bowl.
- Pour the coconut oil over the popcorn and toss to coat. Do the same with the nutritional yeast and sea salt.
There isn’t any “magic” that makes saturated fat more healthy than unsaturated….the popularity of coconut oil and the claims aside, the science of it does not hold up. https://nutritionfacts.org/topics/coconut-oil/
I usually pop corn with salt only, no oils. It comes out well and and 99% of the corn gets popped.
Good to know! I’m going to try that. Thank you!
Instead of popping the corn in grape seed or canola oil, pop it in coconut oil. Much better for you. I prefer deodorized coconut oil (no coconut taste) but many people prefer that hint of coconut flavor. For variety, sometimes I switch from Nutritional Yeast to Cajun/Creole seasoning. I make my own so that I can reduce the amount of salt, and increase the amount of sweet smoked paprika, etc. (and much cheaper too) but any brand such as Tony Chachere’s will do.