Now on Nutritional Yeast. During the last visit to my naturopath, she found out that I have Vitamin B12 deficiency. Good sources of vitamin B12 are animal products, mainly meat and eggs. Though we consume organic, free range eggs occasionally, I could not commit myself to consuming it enough to make up for my deficiency. The plant based source that she suggested was nutritional yeast. I decided to give it a try. Nutritional yeast gives a nutty, cheesy flavor to your dishes and hence can be a tasty, and nutritional addition to your plant based dishes.
- Peechinga (ridge gourd) - 2 small or 1 medium
- Homemade coconut milk - 1/4 cup
- Raw almonds or other preferred nuts - a big handful
- Nutritional yeast - 1/4 cup
- Garlic - 2 cloves
- Red chillies - 1-2
- Sea salt - as per taste
- Add almonds to a blender or food processor and grind well.
- Add nutritional yeast, garlic, chillies and salt and grind to fine powder.
- Peel ridges and rough skin from the ridge gourd. You can leave the softer skin on.
- Slice into 1/4 inch thick rings.
- Make an assembly line with the rings, coconut milk and almond powder on 3 different bowls.
- Dip the gourd rings one by one in coconut milk, then dip in almond powder, and arrange on a baking sheet.
- Optionally you can also drizzle a few drops of coconut oil on each ring.
- Bake at 400 degrees for about 5-6 minutes, flip them and bake for another 5-6 minutes.
- This will not become very crispy and baking it more will make it more soggy.
- Serve warm as a side dish or as appetizer.
This recipe is adapted from http://thehealthyfamilyandhome.com/healthy-oven-baked-green-tomatoes/