Nutritional yeast is a versatile yeast that tastes like cheese and is full

of 100% whole food-based vitamins and minerals. Our nutritional yeast

is packed with goodness - with nearly 50% natural protein (a complete
bioavailable source) and over 20% fiber. It contains all 18 amino acids
and 15 different minerals (including iron, selenium and zinc) as well as
a natural vitamin B-complex and Beta-glucans (known for their extreme
immune enhancing properties - plus their ability to lower bad cholesterol
and reduce the risk of heart disease, stroke and even some cancers).
Not only is nutritional yeast low in fat and gluten free, but some people
also experience an energy boost after eating it! There are just so many
wonderful reasons to include this superfood in your diet!
We’ve included a few of our favorite recipes using these tasty, all-
natural, non-fortified flakes. It’s as easy as sprinkling it over your
vegetables, adding it to your soup for a cheesy flavor, or using it with
your loaded baked potato to add a favor boost. Try one of our fantastic
recipes, or experiment and try one of your own creations!
Table of Contents
Breakfast Dressing and Sauces
Vegan Quiche Caesar dressing
Hashbrown Casserole Nutritional Yeast Salad dressing
Open Faced Breakfast Sandwich Cashew Spread
Scrambled Tofu with Mushrooms Cheezy Sprinkles
Vegan Gravy
Main Course Nutritional Yeast “Cheese” Sauce
Cauliflower Risotto Cheesy Sun Dried Tomato White
Broccoli Soup Bean Spread

Mac and Cheeze with Kick

Roasted Red Pepper Pasta Snacks

Arugula, Beet and Orange Salad Flavorful Popcorn

Butternut Squash Soup Cheezy Kale Chips

Spicy Chickpeas

Side Dishes Sour Cream and Onion Potato

Chips
Faux Mashed Potatoes
Cheezy Crackers
Maple Roasted Cheezy Broccoli
Seasoned Brussels Sprouts
Creamy Polenta
 Breakfast

Vegan Quiche
This is a protein packed quiche that is good any time of day!
Serves: 6-8
Ingredients:
s 1 Tablespoon olive oil
s 1 Small onion, chopped
s 1 Garlic clove, minced
s 2 Cups fresh spinach (or ½ package of frozen spinach, thawed and drained)
s ½ Cup cashews, soaked in water for an hour and drained
s ½ Block firm tofu
s ¼ Cup nutritional yeast
s 4 Tablespoons non-dairy milk
s ½ Tablespoon turmeric
s Sea salt and pepper
s 1 Vegan pie crust
s ¼ Teaspoon paprika
s 1-2 tomatoes, sliced (optional)

Directions:
Preheat oven to 375. Heat olive oil in a skillet over medium heat, add onions and garlic and
sauté until translucent. Add the spinach and cook until wilted. Season with salt and pepper.
Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, non-dairy
milk and turmeric to the cashews. Blend until you have a creamy, even consistency (add
more milk if needed). In a mixing bowl, combine the onion mixture with the tofu mixture and
season with salt and pepper. Pour the tofu mixture into the pie crust and spread it evenly.
Sprinkle with paprika and top with tomato slices. Bake in oven for 30 minutes, or until
mixture is set and crust has browned.

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 Hashbrown Casserole
Ingredients:
Sauce:
s 1 ¼ Cups water
s 1 Cup non-dairy milk
s ¾ Cup nutritional yeast
s ¼ Cup raw cashews or 2 tablespoons tahini, optional
s 3 Tablespoons arrowroot
s 1 ½ Tablespoons lemon juice
s 1 – 1 ½Teaspoons sea salt
s 1 Teaspoon dry mustard
s 1 Teaspoon smoked paprika
s ½ Teaspoon turmeric
s 1/8 Teaspoon cayenne pepper, optional
s Pepper
Casserole:
s 1 Large onion, chopped
s 3-4 Cloves garlic, minced
s 1 ½ Cups kale, stems removed and leaves chopped
s 16 Ounces frozen Southern-style hash brown potatoes, thawed
s 1 15-Ounce can chickpeas, rinsed and drained

Directions:
Preheat oven to 350 F and oil an 11 × 9 baking dish. Place sauce ingredients in blender
and blend at high speed until smooth. Heat a large, deep skillet over medium-high heat.
Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, kale,
and 2 tablespoons of water and cover. Cook until kale has wilted and add the sauce, hash
browns, and chickpeas. Cook, stirring constantly, until the sauce begins to thicken. Pour
into prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake for an
additional 10-15 minutes, or until set. Serve hot.

Open faced Breakfast Sandwich

Poached eggs give you the biggest bang for your buck. This is a protein dense breakfast
that is sure you keep you full until lunch!
Ingredients:
s 1 Egg, poached
s 1 Piece of whole grain bread
s ½ Avocado, sliced
s ¼ Teaspoon za’atar seasoning
s 1 Teaspoon nutritional yeast

Directions:
Toast your bread and spread the sliced avocado onto the toast. Sprinkle with za’atar
seasoning and nutritional yeast. Add the poached egg on top of the toast. Enjoy!

5
 Scrambled Tofu with Mushrooms
Ingredients:
s ½ Cup mushrooms
s 1 Bell pepper
s 2 Medium zucchinis
s 2 Cloves garlic, minced
s 14 Ounces extra-firm tofu (water-packed, not silken)
s ¼ Cup chopped fresh basil, packed
Seasoning mix:
s ¼ Cup nutritional yeast
s 1 Teaspoon onion powder
s 1/8 Teaspoon chipotle or cayenne pepper
s ½Teaspoon celery salt
s ¼ Teaspoon smoked paprika
s ½ Teaspoon thyme
s ½ Teaspoon turmeric
s ½ Teaspoon sea salt (to taste)
s ¼ Teaspoon black pepper
s 1 Teaspoons arrowroot
s ¼ Teaspoon Truffle oil mixed with ¼ teaspoon water

Directions:
Begin chopping the bell pepper and cutting the zucchini into small cubes. Mix the seasoning
ingredients in a small bowl. Mash the tofu with a potato masher or crumble it with your
hands. Heat a large skillet over a medium-high heat; add the green peppers and sauté for
2 minutes. Add the zucchini and garlic and sauté for another minute. Add 2 tablespoons of
water, cover, and cook until the zucchini is softened, about 5 minutes. Add the mushrooms,
tofu, and seasonings mix and blend well. Add the truffle oil/water mixture, stir well, turn heat
to low, and cook for 5 to 10 minutes. Test seasonings, adding more salt if necessary. Serve
hot.

6
 Main Dishes

Cauliflower Risotto
This is a great option for those that follow a paleo diet!
Ingredients:
s 3 Tablespoons olive oil
s ½ Cup mushrooms, chopped
s 1 Head cauliflower, grated (either by hand or food processor)
s ¼ Cup dry white wine
s 1 Cup onion, grated
s 2 Garlic cloves, minced
s ½ Cup vegetable broth
s 6 Tablespoon pine nuts, lightly toasted
s 2 Tablespoon nutritional yeast
s 1 Teaspoon sea salt
s 2 Tablespoon butter
s Pepper, to taste
s Truffle oil

Directions:
Heat 1 tablespoon olive oil in a medium skillet and cook the mushrooms until tender; set
aside. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat and
cook the onions and garlic for a few minutes until the onion becomes translucent. Add the
cauliflower and wine, and cook for about 5 minutes, until the wine has evaporated. Add the
broth; reduce the heat and cover, letting it cook a few minutes. You’ll want the cauliflower
to be “al dente” with a little texture so it isn’t just mush. Meanwhile, pulse together the pine
nuts, nutritional yeast, and salt until it forms a powdery consistency. Remove the cauliflower
from the heat and stir in the nut mixture until well combined. Stir in the butter and season
with pepper, to taste. Stir in the mushrooms and drizzle some truffle oil on top before
serving.

7
 Broccoli Cheese Soup
Ingredients:
s 1 Teaspoon extra virgin olive oil
s 1 Medium sweet onion, chopped
s 2-3 Garlic cloves, minced
s 1 Cup chopped celery
s 4-4 ½ Cups Broccoli
s 1 ½ Cups peeled & chopped potatoes (about 3)
s 3 Cups vegetable broth
s 2 Tablespoons nutritional yeast
s ¼ Teaspoon cayenne pepper (or crushed red pepper flakes)
s Vegan cheeze sauce (see recipe in Dressings and Sauces)
s ½ Tablespoon lemon juice (optional)
s Herbamare & onion powder, to taste
s Kosher salt & black pepper, to taste
s ¼ Cup fresh minced parsley, plus more to garnish
s Daiya cheese, to garnish
s Smoked Paprika, to garnish (optional)

Directions:
In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently.
Cook for about 5-6 minutes. Add in the celery, broccoli, and potatoes and cook for another
5 minutes. Add the broth, nutritional yeast, and cayenne pepper and simmer for another 15
mins or so until the potatoes are just fork tender. Meanwhile, prepare your cheeze sauce
while soup simmers. Carefully transfer the soup (it may take 2 batches) into a blender. Blend
until almost smooth and place back into the pot. Stir in the cheeze sauce, reserving 1/3 cup
for later. Stir in optional lemon juice, salt, pepper, and optional herbamare all to taste. Finally,
stir in the minced parsley and spoon into bowls. Top the soup with Daiya cheese, remaining
cheeze sauce, and smoked paprika.

8
 Mac and Cheese with a Kick
A classic comfort food made with vegan flare!
Ingredients:
s 8 Oz. favorite pasta
s 1 1/4 Cups non-dairy milk
s 2 Tablespoons olive oil
s 2 Heaping tablespoons flour (spelt, rice, tapioca or all-purpose)
s ½ Cup Nutritional yeast
s ½ Teaspoon garlic powder
s ¼ Teaspoon chili powder
s ¼ Teaspoon chipotle powder
s Sea salt, to taste

Directions:
Cook your pasta according to package. Drain and place back in pot, set aside.
In a small/medium saucepan, heat oil over medium heat, add flour and whisk to incorporate.
Continue whisking and cook for 2 minutes. Add milk slowly, whisking constantly. Turn heat
to low and cook until sauce thickens, about 8 minutes, stirring frequently. Remove from
heat. Stir in nutritional yeast, salt, garlic powder, chili powder and chipotle powder. Stir until
everything is incorporated and smooth again. Taste for flavor. Add sauce to the pasta, toss
well, add more milk as needed and serve right away.

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 Roasted Red Pepper Pasta
Ingredients:
s 1 16 Oz. package of spaghetti
s 2 Red bell peppers
s 2-3 Tablespoon olive oil
s 2 Shallots, finely chopped
s 4 Cloves garlic, finely chopped
s Sea salt and ground black pepper
s 1 ½ Cups non-dairy milk
s 2 Tablespoon nutritional yeast
s 1 ½ Tablespoon arrowroot powder (or other thickener of choice)
s Pinch red pepper flake (optional)
s Finely chopped fresh parsley or basil

Directions:
Heat oven to 500 degrees and roast red
peppers on a baking sheet until charred
- about 20 minutes. Cover in foil for 10
minutes to steam, and then peel away
charred skin, seeds and stems. Cook
pasta; drain, toss in a touch of olive oil,
cover with a towel and set aside. Bring a
large skillet over medium heat and sauté
onion and garlic in 2-3 tablespoons olive
oil until golden brown. Season with a
generous pinch of salt and pepper and stir.
Remove from heat and set aside. Transfer
sautéed shallot and garlic to blender
with roasted peppers, non-dairy milk, red
pepper flake, and nutritional yeast and
arrowroot powder. Season with desired
amount of salt, pepper and red pepper
flake. Blend until creamy and smooth,
taste and adjust seasonings as needed,
adding more salt and pepper or nutritional
yeast for flavor. Be generous with your
seasonings! Once blended, place sauce
back in the skillet over medium heat to
thicken. Once it reaches a simmer, reduce
heat to low and continue simmering. Once
sauce is thickened to desired consistency
add noodles. Toss to coat. Garnish with
nutritional yeast, red pepper flake and fresh
chopped parsley or basil.

10
 Arugula, Beet and Orange Salad
The rich flavors in this salad make a wonderful main dish, with beautiful colors!
Ingredients:
s 1 Bunch medium red beets, scrubbed, peeled, and cut into 1/2-inch wedges
s 1 Tablespoon plus 2 teaspoons olive oil
s 1 Teaspoon red-wine vinegar
s 1 Bunch arugula
s 2 Oranges, peel and pith removed, cut into ¼ -inch-thick rounds
s 2 Tablespoons toasted pistachios, roughly chopped
s 1 Tablespoon nutritional yeast
s Coarse salt and ground pepper

Directions:
Preheat oven to 450 degrees. Place beets on a baking sheet covered with foil. Drizzle with
1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to
form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets
from foil and let cool slightly. While the beets are cooking, combine 2 teaspoons oil with
vinegar in a large bowl and season with salt and pepper. Add arugula, oranges, and beets
and toss to combine. Top with pistachios and serve.

Butternut Squash Soup

Ingredients:
s 4 Tablespoons of olive oil
s 2 Medium butternut squashes - cubed
s 2 Medium carrots, chopped
s 1 Medium onion, peeled and quartered
s 1 Whole head of garlic peeled
s 8 cups vegetable broth
s 1/8 Cup coconut milk
s ¼ Cup nutritional yeast (more for garnish)
s 4 Sprigs of rosemary
s 2 Teaspoons of freshly minced ginger
s 1 Teaspoon sea salt
s Chopped parsley (optional, for garnish)

Directions:
Preheat your oven to 350 degrees. Slice the butternut squash in half and scoop out the seeds.
Peel and cut up the squash into large cubes and place in the baking dish with the cut up
onion, carrot, and head of garlic, adding some olive oil and a pinch of sea salt. Roast for one
hour until just tender. In the mean time, heat 8 cups of vegetable stock and add the rosemary.
Allow the rosemary to steep while the vegetables roast. Empty the roasted vegetables in to
the saucepan, adding the garlic as well. Add the minced ginger and bring the pot to the boil,
simmer for ten minutes, add the coconut milk and nutritional yeast and then allow to cool.
Remove the rosemary and blend the soup in batches in your high powered blender, until thick
and creamy. Garnish with chopped parsley, rosemary and nutritional yeast and serve!

11
 Sides

Faux Mashed Potatoes

Cauliflower is a great alternative to starchy potatoes, and it has 77% of your daily value of
vitamin C in one serving!
Serves: 4
Ingredients:
s 1 Large cauliflower, chopped into florets
s 2 Big cloves of roasted garlic (or 1 clove raw garlic)
s 2 Tablespoon nutritional yeast
s 2 Tablespoon butter of your choice
s 1 Tablespoon fresh chives, chopped
s Sea salt & pepper

Directions:
Chop the head of cauliflower into small florets. Place cauliflower in a large pot and fill with
just enough water to cover the florets. Bring the water to boil and then reduce the heat
to medium-low. Steam until tender, about 6 minutes. Drain the cauliflower well. Place the
cauliflower in a large bowl, and puree with potato masher or immersion (stick) blender. Mix
in remaining ingredients, seasoning with salt and pepper, to taste.

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 Maple-Roasted Cheesy Broccoli
An easy to make side, with sweet and salty flavors!
Ingredients:
s 2-3 Tablespoons Bragg’s Liquid Aminos
s 1-2 Tablespoon maple syrup
s 6 Cups broccoli (stalks sliced thin and florets cut into bite-sized pieces)
s 2-3 Tablespoons EVOO
s 1/3 Cup nutritional yeast flakes
s 1 Teaspoon black pepper

Directions:
Preheat oven to 450 degrees. Wash and cut the broccoli and add to a large bowl. Add in
soy sauce, maple syrup, oil and half of the nutritional yeast, tossing well. Pour onto a baking
sheet and bake for 10 minutes. When you take out of the oven, sprinkle the remaining
nutritional yeast on top.

13
 Seasoned Brussles Sprouts
Ingredients:
s 1 ½ Lbs Brussles sprouts
s ½ Teaspoon ghee or butter
s ½ Teaspoon olive oil or coconut oil
s ¼ Cup nutritional yeast
s ½ Teaspoon sea salt
s ¼ Teaspoon pepper
s ½ Teaspoon Braggs liquid aminos (optional)

Directions:
Preheat the oven to 400 degrees. Wash and trim the Brussles sprouts. Slice them in half
and toss them in a bowl with the olive oil and the salt and pepper. Place them on a baking
sheet and roast them for 30-40 minutes (mixing them half way through). After they have
roasted combine the Brussles sprouts with the ghee, nutritional yeast, and Braggs (if you
choose to use it). Toss to coat the Brussles sprouts and serve immediately.

Creamy Polenta
Ingredients:
s 8 Cups water, divided
s 1 Teaspoon sea salt
s 2 Cups polenta
s 4 Tablespoons nutritional yeast
s 2 Tablespoons butter of your
choice

Directions:
In a large saucepan bring water
to a boil. Add the salt and wisk in
polenta; reduce the heat to medium.
Continue to wisk to reduce any lumps.
Stir in the ghee or butter then cover,
reduce the heat to low, and simmer,
stirring occasionally with a spoon, for
20-25 minutes or until very thick and
smooth. Add the nutritional yeast and
stir well to combine. Taste and add
additional salt, if needed. Serve the
polenta with your favorite sauce or
cooked vegetables.

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 Dressings
and Sauces

Caesar Dressing
Ingredients:
s ¼ Cup blanched almonds
s ¼ Cup mayonnaise
s 2 Tablespoon nutritional yeast
s 2 Tablespoon lemon juice
s 1 Tablespoon olive oil
s 1 Tablespoon capers
s 1 Tablespoon Dijon mustard
s 1 Clove garlic, minced
s Sea salt and pepper, to taste

Directions:
Blend all other ingredients in a
blender until smooth. Add 2-3
tablespoons of water, as needed, to
achieve desired consistency.

Nutritional Yeast Salad Dressing

Store bought dressings can often be high in calories and have additives. This is a tasty
option that pairs well with any salad!
Ingredients:
s 1 Clove of garlic
s 3 Tablespoons of vegetable broth
s 3 Tablespoons of nutritional yeast
s 2 Teaspoons of mustard
s 2 Teaspoons of soy sauce
s 1 Teaspoon of garlic powder
s 1 Teaspoon of onion powder
s ½ Teaspoon of oil
s ½ Teaspoon of tahini

Directions:
In a blender, add all ingredients, and puree until smooth.

15
 Cashew Spread
Ingredients:
s 1 ½ Cups cashews (raw or roasted)
s ¼ Cup nutritional yeast
s 1 Garlic clove
s 3 Cups Arugula
s ¼ Cup extra-virgin olive oil
s 2 Tablespoon lemon juice
s Sea salt and pepper
s Crushed red chili pepper (optional)

Directions:
In a food processor, add the cashews,
nutritional yeast and garlic. Pulse gently,
so that the ingredients are mixed but
the cashews are still chunky. Empty into
medium-sized bowl and set aside. In
the food processor, add the olive oil and
lemon juice first, and then the arugula.
Pulse to blend well. Mix rocket mixture
into cashew mixture, and season with salt,
pepper and crushed red chili pepper (if
using). Serve with crackers or baguette.
May be stored in the fridge up to 3 days.

Cheezy Sprinkles
A full of flavor seasoning you can add to almost dish!
Ingredients:
s ½ Cup nutritional yeast
s ½ Cup raw almonds or walnuts
s ½ Teaspoon coarse sea salt
s ½ Teaspoon of your favorite herb or spice (chili
powder, smoked paprika, Italian seasonings, and
curry powder work well)

Directions:
Pulse all ingredients in a food processor until you yield a fine,
crumbly texture. Store in a glass jar in the refrigerator.

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 Vegan Gravy
Ingredients:
s ½ Cup coconut oil
s 1 3 Cup chopped onion
s 5 Cloves garlic, minced
s ½ Cup all-purpose flour
s 4 Teaspoons nutritional yeast
s 4 Tablespoons light soy sauce
s 2 Cups vegetable broth
s ½ Teaspoon dried sage
s ½ Teaspoon sea salt
s ¼ Teaspoon ground black pepper

Directions:
Heat oil in a medium saucepan over medium heat. Sauté onion and garlic until soft and
translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth
paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil.
Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Nutritional Yeast “Cheese” Sauce

This is a good alternative to traditional cheese sauces, and is versatile enough to enjoy with
anything!
Ingredients:
s 1 Tablespoon coconut oil
s 1 Tablespoon flour
s 1 Cup almond milk
s ½ Cup nutritional yeast
s 1 Teaspoon Dijon mustard
s ½ Teaspoon turmeric
s ¼ Teaspoon paprika
s Sea salt and pepper to taste

Directions:
Melt the coconut oil in a small
saucepan over medium heat, then
add the flour and mix to a paste.
Add the milk and stir well to remove
any lumps. Keep stirring every few
minutes until the sauce thickens and
bubbles. Add the nutritional yeast,
Dijon mustard and spices, and beat
with a whisk until smooth, adding
more milk if the sauce is too thick.
Serve over veggies or pasta, use as
a dip, or enjoy it any other way you
can think of.

17
 Cheesy Sun Dried Tomato White Bean Spread
Makes 2 cups
Ingredients:
s ¼ Cup sun dried tomatoes, soaked in warm water for at least 30 minutes and
drained
s ¼ Cup sunflower seed butter
s 2 Tablespoons warm water
s ½ Teaspoon sea salt
s 1 Large or 2 small cloves garlic, minced
s ½ Cup great northern beans (rinsed and drained)
s 3 Tablespoons nutritional yeast

Directions:
In the bowl of a food processor combine the sunflower seed butter and warm water. Process
until a creamy mixture forms. Add the rest of the ingredients and process until a mixture is
smooth and well blended.

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 Snacks

Flavorful Popcorn
Popcorn is a splendid snack the whole family will enjoy!
Ingredients:
s 1 Cup popcorn kernals
s 2 Tablespoons coconut oil
s 2 Tablespoons ghee
s 1 ½ Teaspoon Braggs Liquid Aminos
s 2 Teaspoons sea salt
s 4 Tablespoons nutritional yeast (or more to taste)

Directions:
Add the ghee, coconut oil and Braggs liquid aminos into a large pot (that has a lid). Melt
over medium heat, stirring the oil and ghee together. Once they are melted, add the
popcorn and put the lid back on in a way that allows some steam to escape. The popcorn
will start popping, remove the heat when the popping begins to slow. Toss with sea salt and
nutritional yeast after you have removed from heat. Enjoy!

Kale Chips with Cheesy flakes

A wonderful alternative to potato chips and full of cheesy flavor!
Ingredients:
s 1 Small bunch of kale
s 2 Teaspoons olive or coconut oil
s 1-2 Tablespoons nutritional yeast
s Salt to taste

Directions:
Preheat oven to 250 degrees. Rinse kale,
and dry completely. Remove the stems,
and tear pieces of kale into 2-inch pieces.
Add the kale pieces to a bowl and toss
with oil to coat (if you use coconut oil,
you’ll need to gently heat it to liquefy the
oil first). Add nutritional yeast and toss
to lightly coat kale. Arrange on baking
sheets one layer deep only, and sprinkle
lightly with salt. Bake at 250 degrees for
12 minutes or until crispy, be careful not
to burn the kale.

19
 Spicy Chickpeas
Ingredients:
s 1 15-ounce can garbanzo beans (drained and rinsed)
s 1 Tablespoon olive oil
s ¼ Cup nutritional yeast
s 1 Teaspoon chili powder (more for a spicier flavor)
s ½ Teaspoon cumin
s Pinch of sea salt

Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix
together garbanzo beans, olive oil, nutritional yeast, and spices in a large bowl. Spread
the chickpeas mixture onto the baking sheet and bake for 20-25 minutes (stirring halfway
through baking time).

Sour Cream and Onion Potato Chips

If you are craving potato chips, making homemade can help you save on saturated fat and
unwanted additives. This is a tasty version that you mix it up and try different flavors!
Ingredients:
s 1 Russet potato (large)
s 2 Tablespoons coconut oil (you may need more)
s ¼ Cup nutritional yeast
s 2 Teaspoons onion powder
s 2 Teaspoons garlic powder
s 2 Teaspoons dried chives
s 1 Teaspoon dried parsley
s ½ Teaspoon sea salt

Directions:
Mix the spices with the nutritional
yeast in a small bowl, making
sure to blend well, then set aside.
Scrub the russet potato and pat
dry. Slice the potato thinly, or use
a mandolin slicer. Heat coconut
oil in a large skillet, coating the
bottom of the skillet well. Once the
oil is hot add the potato slices in
a single layer. Fry the potatoes,
flipping sides halfway through. You
may need to cook them in batches
so as not overcrowd them. When
the potatoes are done, place them
on a paper towel to drain some
of the oil off, then toss them with
the blended spices and nutritional
yeast.

20
 Cheezy Crackers
Ingredients:
s 1 Cup raw sunflower seeds
s ½ Cup raw pumpkin seeds
s ½ Cup raw sesame seeds
s ¼ cup nutritional yeast
s 3 Tablespoons coconut oil
s 5 Tablespoons water
s ½ Teaspoon sea salt

Directions:
Preheat your oven to 350 degrees. Use a food processor and blend the sunflower seeds
and pumpkin seeds together, until you have a flour like consistency. Add the other
ingredients; pulse until combined (it should be sticky and begin to form a ball, if it isn’t, add
more nutritional yeast). Roll out the dough between two sheets of parchment paper, make
the dough about ¼ inch (or a bit smaller) thick. Cut the crackers into desired size and shape.
Lower the oven to 325 degrees and bake for 25-30 minutes, break them apart 5 minutes
before they are done to help they cook more evenly.

Have you come up with a new recipe that you love? Share it with us!

“It is health that is the real wealth and not pieces

of gold and silver,” -Mahatma Gandhi

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