My first adventure with nutritional yeast has finally come. I have read so much about it and I finally decided to take the plunge. I love a creamy recipe but of course can't have the cheese that makes a typical recipe rich and creamy. I am now a HUGE FAN of nutritional yeast, or nooch as it is called around the internet. I am so excited about this product and I can't wait to make macaroni and cheese with it. This may be a game changer in my life! I decided I would go for something easy in my first adventure with nutritional yeast so I ended up with polenta cakes. I decided to serve them with a veggie and chicken sauté because it is so easy and delicious. Here goes nothing!
"Cheesy" Polenta Cakes
GF, DF
Ingredients:
GF, DF
Ingredients:
3 cups low sodium chicken broth
1 cup GF quick cooking polenta
2 T chopped fresh parsley
2 T chopped fresh parsley
4 T nutritional yeast
1/2 t salt
pepper to taste
2 T oil for frying
1/2 t salt
pepper to taste
2 T oil for frying
Bring broth to low simmer.
Slowly pour in your polenta stirring constantly.
Continue to stir for one minute.
Add in your nutritional yeast and stir to combine.
Remove from heat and add in your parsley, salt, and pepper and stir to combine.
Pour into about a 9 inch square pan; spreading it out evenly. Refrigerate for at least 30 minutes or up to 2 hours.
Remove from the refrigerator and slice in 9 even square parts.
Remove from pan and place on paper towel covered plate to remove any extra oil.
Heat your oil over high heat in a nonstick pan. Add in your polenta and pan fry for about 10 minutes, flipping half way though, or until golden brown.
I like to add pinch of salt on each square as I am cooking.
Remove from pan and place on paper towel covered plate to remove any extra oil.
Sautéed Chicken and Veggies
GF, DF
Ingredients:
1 red bell pepper
1 pound chicken tenderloins
1/2 red onion
1 bundle of asparagus, ends trimmed
2 T olive oil
GF1 1/2 T soy sauce
2 T cilantro
1/2 t salt
1/2 t pepper
1/2 t garlic powder
click here for printable recipe
What to do:
Lets start by getting all the ingredients ready to toss in. Cut your asparagus in about 1 1/2 inch pieces.
GF, DF
Ingredients:
1 red bell pepper
1 pound chicken tenderloins
1/2 red onion
1 bundle of asparagus, ends trimmed
2 T olive oil
GF1 1/2 T soy sauce
2 T cilantro
1/2 t salt
1/2 t pepper
1/2 t garlic powder
click here for printable recipe
What to do:
Lets start by getting all the ingredients ready to toss in. Cut your asparagus in about 1 1/2 inch pieces.
Quarter your onion
Chop your pepper in 1 inch pieces
Chop your cilantro
Cut your chicken into bite size pieces
Heat your oil over medium heat in a large skillet.
Add in your chicken and sprinkle with your salt and pepper. Cook just until the outside is cooked, about 5 minutes.
Add in your asparagus, soy sauce, and garlic powder. Cover and cook for an additional 5 minutes.
Stir in your onion and bell pepper and cook until the peppers soften slightly, about 3 minutes.
Toss in your chopped cilantro, recover and cook for another 2 minutes and then you are ready to eat!
Dinner is served!
Thanks Y'all!
-Wise Wife
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