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My dad grew up vegan. Weird, right? Back in the 60s & 70s when most vegan and vegetarian food tasted like cardboard, and the people eating it were mostly hippies, my dad was abstaining from all animal products. No, it wasn’t his childhood decision to go against what everyone else was doing. His family was part of the Hebrew Israelite community (a group of people, mostly African Americans, who believe they are the true descendants of ancient Israelites). They do some pretty extreme (by our standards) things, including following a strict vegan diet and having multiple wives. I’m not down with having multiple wives; HOWEVER, I’ll get behind a vegan diet any day!
Wonder Food
My dad worked at, and managed, a Hebrew Israelite vegan restaurant in Atlanta in the 80s. He describes their food as being pretty unhealthy to cater to non-vegan blacks, but he still makes a couple of the delicious healthier dishes.
As a kid I didn’t like any of his vegan dishes, but now I’m crazy about them. He makes an amazing vegan lasagna and this crazy tasty nutritional yeast dressing. (I’ll get both recipes from him next month when I visit Atlanta!) Nutritional yeast has always been in my world, yet I had no idea what it was. Fast forward a decade, and it’s now one of my favorite ingredients.
I feel like I was born to be vegan. I guess I was born to love nutritional yeast too. It’s in my blood.
As I describe in the video, nutritional yeast is healthy, delicious, and versatile. When people ask me where I get my protein I often mention nutritional yeast because it has 9 grams in just 2 tablespoons. When people ask what to do about their cheese cravings I point them to nutritional yeast. It’s an all around wonder food!
Here’s the recipe I swear by for perfect stovetop popcorn with nutritional yeast and coconut oil! Watch me make it here!!
Perfect Popcorn
This perfect popcorn recipe is adapted from Simply Recipes. I've been using it for years! To make this you'll need a large pot or sauce pan with a lid.
Ingredients
- 3 tbsp grapeseed or canola oil
- ⅓ 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.
Like this recipe? Rate and comment below!
Is there a particular brand of nutritional yeast that you prefer? I’ve looked into buying some but it’s overwhelming with all the options!
I buy it in bulk at Whole Foods. That’s either Bragg or Redstar 🙂
Thank you!
I absolutely LOVE nutritional yeast! It’s great on popcorn, vegetables, and sometimes I’ll make a piece of toast, add a little olive or pumpkin seed oil and sprinkle it on top. Yum…great breakfast. And how about that tasty nutritional yeast dressing your father makes? I’d love the recipe. I love your blog and recipes, I check every day to plan my menu with your help.
Kat! We just made a popcorn nutritional yeast video yesterday. Sooooooooo good, right!? I’ll have to pry that dressing recipe from my papa. I hope to visit ATL next month, so that will be a good time 🙂 xo
Vegan mac n cheese!!
Oh yea 🙂
Dragon sauce!!!