More Recipes using other Marigold Health Foods

Marigold ENGEVITA Savoury Yeast Condiment

Engevita is a vegan food with a cheesy, nutty taste. It's made from primary inactive yeast, without any artificial additives or preservatives. Don't confuse it with brewers yeast powder. That's a different product. Nutritional yeast like Engevita is a primary grown food crop. This means it's grown specifically as a nutritional supplement. It is a food yeast, grown on molasses. Brewer's yeast is a by-product of the beer-making industry. To make it more confusing, because Brewer's Yeast is also rich in B vitamins, many health food stores sell it as a nutritional supplement next to nutritional yeast. But Brewers Yeast has a rather bitter taste, and isn't as high in some nutrients as nutritional yeast. Engevita, a pleasant tasting yeast, is so yummy it can be consumed as is. It's readily dissolved in water, milk, fruit or vegetable juices, and makes the ideal condiment to sprinkle on soups, lasagnes, pizzas, stews, casseroles, toppings, salads and breakfast cereals to enhance the flavour. (But add it after cooking, don’t heat yeast.)

These yellow yeast flakes also make a sweet, cheesy flavouring or topping. Try mixing some Engevita flakes to mashed potatoes to add extra flavour. These nutritional yeast flakes are great for nursing mothers, too, as they provide extra protein and Vitamin B, and lots of energy. Dr Elyane Brightlight advises that nursing mothers need to make absolutely sure that they have enough calcium while breast-feeding. "So as well as yeast, she must take extra calcium daily - and eat yoghurt too", she says. Engevita yeast flakes provide one of the richest natural sources of B-group vitamins and trace elements.

Click on your choice from the following list to go to your chosen recipe. 

LICKETY LICKETY-SPLIT SCALLOPED POTATOES    ...VeganPLIT SCALLOPED POTATOES...Vegan

Serves 6-8

1 Tbsp olive oil, plus extra (safflower) for oiling pan
8 cups red skin potatoes, washed well, unpeeled, thinly sliced
1 cup red onion, finely chopped
1/4 cup Nutritional yeast flakes (Try Marigold Engevita yeast flakes)
Salt and freshly ground black pepper, to taste
2 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
Paprika, to taste 

Using a little safflower oil, lightly oil (or mist with oil) a 3-litre casserole dish, and set aside.
Layer approximately 2 cups of the sliced potatoes in the bottom of the prepared casserole dish.
Sprinkle 1/4 cup of the chopped onion, 1 Tbsp nutritional yeast flakes, and lightly season with a little salt and pepper.
Repeat the layering procedure with the remaining potatoes, onions, and nutritional yeast flakes.
Drizzle the 1Tbsp olive oil over the top of the potatoes.
Pour the soy milk over the top of the casserole.
Sprinkle the top with a little paprika, to taste.
Bake at 190°C (375° F) for 60-70 minutes or until the potatoes are fork tender.

Scalloped potatoes recipe from www.veganchef.com

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Rupen's delicious ROAST TOFU

You will need:
A block of good quality tofu (all the supermarkets sell tofu made from organic soybeans).
Fresh water – preferably non chlorinated
Soy sauce (Tamari, Shoyu, Liquid Aminos ... whichever you prefer.)
Fresh ginger: about one inch, chopped/sliced finely (at a pinch – pardon the pun - you can use powder: 1/2 tsp)
Garlic crushed (one to three cloves, depending on taste and whether you have a cold or not)
Flaked yeast – such as you get in health food shops. NOT baking yeast, brewers yeast or torula yeast. (I prefer Savoury Yeast flakes such as Marigold Engevita)
Herbs – fresh or dried: rosemary, thyme, even supermarket mixed herbs are okay
Olive oil - or any oil for that matter. Olive is good.

Method:
In a bowl put enough water to soak your tofu plus about quarter of a cup of soy sauce, the ginger and the garlic.
Cut up the tofu in slices. Not too thin otherwise they get too crispy because they shrink: about 8-10 mm thick.
Soak the tofu in the marinade as long as possible. Overnight is good. 
Next day, take tofu out of marinade. (Discard the latter or keep it for a sauce.) Get ready a lightly greased/oiled baking dish.

Take one slice of tofu from the marinade. Sprinkle one side thickly with yeast and place yeast side down at the edge of the tray.
Repeat with all the tofu, lying them side by side till (hopefully) the tray is full.
Sprinkle with more of the yeast on top, covering the tofu in an even layer so you can’t see any gaps.
Drizzle oil over the tofu thinly, making sure all pieces have a couple of passes with the oil.
Sprinkle a bit more soy sauce/tamari/whatever over all the pieces (not too much).
Sprinkle herbs of choice: rosemary, thyme, or any other, fresh or dried.  
Roast on medium heat. Start checking them at around half an hour. They should be wet and bubbly, while looking slightly browner.
If they look done, as in 'dark and dry', they are overdone.
Once out of the oven, they dry out anyway and stop looking so slimy. They are even better the following day. 

Serve with rice (brown of course) on which you can sprinkle a little soy sauce and/or mirin and stir fried vegs, steamed buk choy or a salad.
Personally, I like to add a blob or two of yogurt. Yeast is rich in B vitamins and protein, so you need some calcium to balance that and yogurt is perfect.

Roast Tofu Recipe from Elyane Brightlight. See her website: www.etbrightlight.com

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I think it's the dill and nutritional yeast that make this taste like eggs. 

I use Engevita nutritional yeast distributed by Marigold, from my local health food shop. 
I use Sainsbury's own-brand plain tofu - it's best if the tofu hasn't been frozen.

If you don't know about sauteeing in vegetable stock, 
see http://users.ox.ac.uk/~corp0141/Cooking/Lowfat/Techniques/saute.html

Serves 1-2

     * 2 tbsp finely-chopped onion

     * Vegetable stock to saute (Try Marigold Swiss Vegetable Bouillon powder or cubes)

     * 1/2 pack (150g, 5oz) plain tofu (not silken), grated

     * 2 tbsp nutritional yeast flakes (Try Marigold Engevita Nutritional Yeast)

     * 1/8 tsp garlic granules 

     * 1/4 tsp dried dill

     * salt and freshly-ground black pepper to taste

 1. Using a non-stick pan, gently saute the onion in a little vegetable  stock until softened but not browned.

 2. Add the tofu and stirfry for about another 10 minutes.

 3. Meanwhile, mix the nutritional yeast, garlic granules and dill with a few tbsp water to form a thinnish sauce. 
    Season with plenty of salt and pepper.

4. Add the sauce to the pan and stir and cook until the liquid is gone and the scrambled tofu is fairly dry.

5. Serve on toast.

Scrambled Tofu recipe from www.fatfree.com/recipes/breakfast/scrambled-tofu

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Three CHEESY SAUCE recipes Good for dairy-free 'cheese on toast', or to pour over vegetables

#1 CHEESE SAUCE

2 level Tablespoons of Engevita Yeast flakes (and salt) or Marigold Vegan Bouillon powder.
2 Tablespoons of Tomato sauce
To thicken it for 'cheese on toast' or using for a vegetable flan, add 2 Tablespoons of Oats or Potato flakes, and blend again. 

#2 CHEESE SAUCE

Take about 1 Tablespoon flour
2 tablespoons Engevita Nutritional Yeast
1/4 teaspoon salt, and
1/2 cup soymilk.

Heat it up on the stove top or microwave, stirring constantly until it thickens.

Source: Monique N. Gilbert, B.Sc.
From http://vegweb.com/index.php?topic=11783.0

#3 CREAMY CHEESE SAUCE    ...Vegan

4 Tbsps oil
1 large leek, washed and sliced
½ tsp cumin
1½ oz (45g) brown rice flour or plain flour
14 fl oz (400 ml) soya milk
14 fl oz (400 ml) water
½ tsp mustard
1 heaped tsp yeast spread (such as Marmite or Vegemite)
½ block of vegan cheese, grated
1½ oz (40g) Engevita Yeast flakes
Salt and Pepper
1 large cauliflower

1. Fry the leeks gently in the oil until just cooked (10-20 minutes).

2. Add the flour and ground cumin. Cook for about 1 minute stirring continuously.

3. Take off the heat and add the soya milk and water. Add a bit at a time, stirring in completely each time.
Put back on a medium heat and gently bring to the boil. If there are any lumps whisk the sauce to get rid of them.

4. Add the mustard, marmite, vegan cheese and yeast flakes and bring slowly to the boil. Simmer very gently for a few minutes until the vegan cheese has melted. Season to taste with salt and pepper. Makes 4 servings.

Source: http://www.vegansociety.com/html/food/recipes/vegan_cheese.php

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Ingredients (use vegan versions):

    1/2 cup margarine (try to find no trans fats)
    2 tablespoons Nutritional Yeast (Try Marigold Engevita)

Directions:

Melt the vegan margarine and stir in the yeast.  
Apply as much as you feel is necessary to the vegetable you are consuming. 
Refrigerate when done. Lasts a while in the fridge!  Enjoy!

This tastes so yummy on steamed broccoli and baked potatoes.  
Amazingly simple, and fantastic.  
I usually melt the vegan margarine in a small plastic container and use that for storage.

Preparation time: 3 min
Source: http://vegweb.com/index.php?topic=7225.0

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2 tbsp vegetable oil for frying
1 onion sliced into rings
½ red pepper, sliced
½ yellow pepper, sliced
2 oz (50g) mushrooms, sliced
1-2 oz (25g-50g) vegan cheese (optional)
1 x 250g jar pizza topping
2 large ready-made pizza bases
‘Parmesan cheese’ or 2 tbsp Nutritional yeast flakes (optional).

1. Gently fry the onions until transparent. Place aside. Gently fry peppers until cooked. Place aside. Do the same with the mushrooms.

2. Mix grated cheese with pizza topping and spread half a jar evenly on each pizza leaving a space of 1cm at the edge.

3. Layer onions, peppers and mushrooms on top of the pizzas. Sprinkle with Nutritional Yeast flakes or 'Parmesan cheese' (optional; recipe follows). Bake for 15-20 minutes at 400ºF / 200ºC / gas mark 6. Serve with salad.

Source: www.vegansociety.com/html/food/recipes/vegan_cheese.php

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1 oz (25g) Nutritional yeast flakes (Try Marigold Engevita)
½ oz (12½g) blanched almonds
1 tsp salt

Grind all ingredients in coffee grinder or food processor until they resemble fine breadcrumbs.

Use as parmesan cheese.

Can be stored in an airtight container in the fridge.

Source: www.vegansociety.com/html/food/recipes/vegan_cheese.php

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HARD WHITE 'CHEESE'

11 fl oz (300 ml) water
2 tsp agar agar powder
3½ oz (100g) cashew nuts
½ oz (12.5g) Nutritional yeast flakes (Try Marigold Engevita)
3 tbsp lemon juice
2 tbsp tahini
1-2 tsp onion granules
1-2 tsp mustard powder
¼ tsp salt
1 tsp garlic granules.

1. Boil the water and sprinkle agar agar powder on top. Stir and simmer for around 3 minutes.

2. Place in a food processor together with the remaining ingredients. Blend until smooth. Place in a mould e.g. margarine tub.

3. Chill in fridge overnight

Source: www.vegansociety.com/html/food/recipes/vegan_cheese.php

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MILLET AND CASHEW PATTIES ...Vegan

These tasty patties can be served with plain soy yoghurt or a tomato sauce.

2 large onions
2 tablespoons vegetable oil, plus additional for frying
2 cups [225g] millet, cooked
1 cup [115g] cashews
8 tablespoons Nutritional Yeast Flakes or powder (Try Marigold Engevita)
Sea salt as required
Freshly ground black pepper as required 

1 Chop the onion finely. Heat 2 tablespoons of the oil in a saucepan and sauté the onion for about 3 minutes.

2 Add the cooked millet to the pan and mash it well. Stir briefly, then remove from the heat.

3 Grind the cashews. Add them to the millet, along with the yeast and seasoning. Mix well and form into 16 patties.

4 Fry the patties in a little oil in a skillet until lightly browned on both sides.

Source: Vegan Cooking for Everyone, Leah Leneman

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PASTA, BROCCOLI, and MUSHROOM CASSEROLE with CASHEW and PIMENTO ‘CHEESE’ ...Vegan

Cashew & Pimento Cheese
1 cup (115g) raw cashew pieces
1 small can (200g) pimentos
Juice of ¼ lemon
2 tablespoons vegetable oil
2 tablespoons Nutritional Yeast (try Engevita)
1 tablespoon water
1 tablespoon soy sauce
Sea salt as required
Freshly ground black pepper as required.

3 cups/340g whole-wheat pasta shells (or other shape)
340g broccoli
2 tablespoons vegetable oil
2 onions
2 cloves garlic
6 cups (340g) mushrooms 

1 Put the cashews into a liquidizer or food processor and grind them. Add all the remaining “cheese’ ingredients and blend thoroughly.

2 Cook the paste until just tender and drain.

3 Cook the broccoli until just tender and drain.

4 Heat the oil in a skillet. Chop the onions and sauté them in the oil. Chop the garlic finely and add to the pan. Continue to cook for a few minutes while cleaning and chopping the mushrooms. Add the mushrooms and sauté for a few minutes longer.

5 In a large saucepan or bowl mix the pasta, broccoli, and contents of the skillet with the “cheese” mixture. Transfer to an oiled casserole dish and bake at 180° C [350° F] for about half an hour. Alternatively, cover with wax paper and microwave for 7-8 minutes. 

Source: Vegan Cooking for Everyone, Leah Leneman

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LENTIL PASTICHIO ...Vegan

Pastichio is a Greek dish of macaroni and minced meat. This is a Vegan version using brown lentils instead.

1-1/3 cups/225g brown lentils
4 tablespoons vegan margarine
1 large onion
2 cloves garlic
1 small green bell pepper
2 cups/115g mushrooms
1 can (400g) tomatoes
2 teaspoons dried oregano
2 teaspoons ground cinnamon
2 cups/225g whole-wheat macaroni
¼ cup/30g whole-wheat flour
1-1/3 cups (285ml) soy milk
Sea salt as required
Freshly ground black pepper as required
¼ cup (30g) nutritional yeast (try Engevita) 

1 Rinse the lentils, cover with water and add a little salt. Bring to a boil, then lower the heat and simmer, covered.

2 Melt 2 tablespoons of the margarine in a large saucepan. Chop the onion and sauté is for a few minutes until it begins to soften. Meanwhile, mince the garlic and chop the bell pepper and mushrooms. Add these ingredients to the saucepan, together with the tomatoes, oregano, and cinnamon. Bring to a boil, then lower the heat and leave to simmer.

3 Cook the macaroni until just tender.

4 After the tomato mixture has been simmering for about 10 minutes – by which time the lentils should have been simmering for about 20 minutes – spoon the lentils into the larger pan and let the whole lot simmer together for a few more minutes.

5 Melt the remaining 2 tablespoons margarine in another saucepan. Sprinkle in the flour, then slowly stir in the milk to make a white sauce. Season well, remove from the heat and stir in the yeast.

6 Oil a large casserole dish. Put the cooked and drained macaroni on the bottom. Place a layer of the lentil mixture over the pasta. Finally, spoon the sauce over the top. Bake at 200° C (400° F) for about half an hour.

Source: Vegan Cooking for Everyone, Leah Leneman

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Mark's STICKY BANANA FINGERS

1 tablespoon cornflour
100g grated palm sugar
50 ml water
1 pandan leaf
3 cups coconut milk
16 finger bananas
Engevita yeast flakes – to taste

1 Mix the cornflour with a tablespoon water.

2 In a small heavy based saucepan, put in the grated palm sugar, 50 ml water, and the pandan leaf tied in a knot. Bring to the boil. Simmer 5 minutes. 

3 In another medium sized heavy-based saucepan, add half a cup of this palm sugar syrup, to the coconut milk. Simmer 15 minutes. Add the finger bananas. Simmer 10 minutes.

4 Add the cornflour/water mixture. Simmer 2 minutes. Serve sprinkled with yeast flakes.

Source: Mark Kern, BUSH ROCK CAFE, Australia
 

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