Simple Guide to Nutritional Yeast

What is Nutritional Yeast?

  • a type of inactive yeast
  • flaky, powdery texture
  • has a savoury, cheesy flavour
  • vegan and gluten-free
  • can be found in most health-food stores

Why You Should Try “Nooch”

  • tastes like parmesan cheese, so it’s absolutely delicious
  • loaded with B vitamins
  • contains 6 grams of protein in each quarter cup
  • plenty of zinc and fibre

Creative Ways to Use Nutritional Yeast

  • add it to pasta
  • add to popcorn
  • use in Tex-Mex or Mexican dishes as a sub for cheddar
  • sprinkle some on buttered bread
  • use in lasagna
  • make an Alfredo sauce
  • topping for vegetarian chili
  • use in tofu stir-fries
  • sprinkle on salad
  • use to top salads or breadsticks
  • use in French toast batter to add richness
  • in place of cheddar in vegan broccoli-cheddar soup
  • use to make vegan omelettes or quiche
  • add to mashed cauliflower
  • use it to make cauliflower dishes
  • add to stuffed peppers
  • the easiest mac and cheese ever: 1/2 cup nutritional yeast with 1/4 cup warm water, oil, salt and pepper
  • mix into scrambled eggs for eggy flavour and great yellow hue
  • add to casseroles, whether they have rice or quinoa
  • toss it into the blender with cooked/canned beans, olive oil, and lemon for a great cheesy dip
  • add to burritos
  • sprinkle on shakshuka
  • add to scalloped potatoes
  • blitz to make a mock parmesan
  • mash into baked potato with garlic
  • blend to make creamy cheesy sauce
  • stir into pesto
  • top sautéed vegetables
  • use to top pizza or flatbread
  • use to make vegan hollandaise sauce
  • make a cheese spread with it, then use it for grilled cheese
  • stir it into vegan gravy
  • use to thicken stews, sauces, and soups
  • use in vegan mac and cheese recipes
  • whisked into salad dressing for thickness and unami flavour
  • use in vegan baking, like for savoury biscuits
  • add to scrambled eggs (adds a great sharp flavour, and enhances the yellow hue of your eggs)
  • stir into soups
  • add to curry mix
  • stir into risotto
  • sprinkle on chips, like kale chips
  • stir into sweet treats, like peanut butter cups, to add rich flavour (melt 1/2 cup chocolate chips OR cocoa powder with oil, then layer with a mixture of peanut butter and nutritional yeast, chill to set)
  • sprinkle on top of avocado toast
  • use in tofu cheesecakes, to add cream cheese flavour

Marché With Rae

Not too long ago, I spent some time with Vancouver blogger friend Rachel. Rachel has been super busy lately, finishing her first year of university, returning from a monthlong trip to Europe, and getting ready for the new school year.

We met up at Le Marché St. Georges, a quaint, homey cafe and market with a fairly extensive coffee bar, patisserie, and brunch/lunch food options.

Side note: for stunning photography and snippets of life, you’ll have to take a look at her Instagram. Otherwise, for mouthwatering food photos (especially ice cream!), visit her foodie Instagram.

Rachel ordered the Crepe of the Day, which featured marinated mushrooms, goat cheese, and arugula, all enveloped by a toasty buckwheat crepe. I had a London Fog, which looked adorable in a 12 oz bowl, followed by the most delicious asparagus and asiago quiche (chard salad on the side).

Despite sitting outside on this hot, hot day, I was completely infatuated by my hot, creamy, crispy quiche. The asparagus was tender, the eggs sharp and flavourful, thanks to the asiago. My favourite part of the quiche was the crust, which tasted fresh, buttery, and flaky – an easy 10/10.

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Of course, no get-together would be complete without dessert!

At Earnest Ice Cream, a Vancouver staple just a few blocks away, we sampled some of their flavours and enjoyed one scoop of espresso flake (Rachel) and cookies and cream (me).

It was hard to decide between cookies and cream, London Fog, oatmeal brown sugar, and some other unique and flavourful options.

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Rich, creamy, just-sweet enough, studded with texture – I’m in love. The quality is absolutely stellar.

My “Winter in BC To-Do List” is already growing. I need this sesame shaved ice in my life!

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Then we parted ways!

Previous meet-ups with Rachel:

  1. The first time we met, we had croissants, coffee, and hummus toast at Matchstick Coffee Roasters (alongside our mothers)
  2. Salad for lunch at Railtown Cafe, followed by incredible Soft Peaks ice cream and shopping at Daiso
  3. Brunch at the trendy Cafe Medina, where we had super unique lattes and shared Mediterannean brunch specials
  4. Incredible vegan brunch and special brownies at Heirloom Vegetarian
  5. Lebanese dinner at Nuba
  6. And now, brunch/lunch at Le Marché St. Georges with ice cream from Earnest 🙂

I miss you already, Rachel! Here’s to many more delicious meals and great conversations. ❤

Goodbye, Waterloo

On Wednesday (3 days ago), I flew out of Toronto and came back home to BC.

My last few meals in Ontario were absolutely delicious.

Good times were spent with my friends (this is Kianna, my friend from aerial silks) – and we had a great lunch at Solé Seafood Bar.

Complimentary bread, tomato and blue cheese noodles, spinach and feta flatbread – both of which I shared with my friend Lara. Kianna had the shrimp scampi.

For dessert, we had a dark chocolate tart with creme fraiche and berry coulis.

One day, I cooked Gordon Ramsay scrambled eggs, which turned out irresistibly creamy. They did take a little extra effort to make, and I prefer my spinach + cheddar eggs.

Meal plans were created:

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I liked my sweet potato fries, salmon, with broccoli couscous. The garlic aioli was my favourite part.

Pancakes are always a dreamy breakfast. Chopped prunes on top!

Almond Flour Pancakes

Serves 6 pancakes

INGREDIENTS

  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Cinnamon
  • 1 large egg
  • 1 tbsp melted butter or coconut oil
  • 1/2 cup water
  • 1/2 vanilla extract

INSTRUCTIONS

  1. Whisk dry ingredients together.
  2. Beat together liquid ingredients. Whisk wet into dry.
  3. Allow batter to rest for 10 minutes.
  4. Heat up pan to medium-high. Cook pancakes until tops are bubbly, edges are dry, and bottoms golden brown. Flip over and cook for another 1-2 minutes.
  5. Serve hot with butter.

Have a lovely rest of the day, friends!

Finals ➳ Furniture ➳ Fries ➳ French

I hope everyone is having a wonderful week so far. The last week or so was quite hectic – last Friday was the last day of my final exams. We wrote the exam in the physical activities complex, which is currently being demolished to make way for a brand-new athletic facility.

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After the exams, I started taking photos of furniture to sell. The hardest part was clearing all of my things from the drawers and figuring out whether I wanted to sell, store, or take them home.

I also had to remove some of my beloved photographs and collages from the wall, unfortunately tearing out some paint. At least now I will have a souvenir to take home? I guess this is why I paid deposit. 😦

Things were packed, sold, and stored.

I also had to take these lovely cards from the wall and take pictures of them before I threw them away. I love these cards and wish I could keep them forever.

The room was a disaster once the furniture was moved out of the way. Look at all of the dust and hair! It was highly satisfying to sweep it all up with my dollar store Swiffer. Many trips to the dumpster were also made.

On Friday, all of my furniture was cleaned and a very kind man, his wife, and his brother-in-law came to take the furniture away. They are furnishing an unfurnished house in Waterloo and actually needed all the furniture. Moving was so much easier with some extra hands. Fourth floor, no stairs – no problem!

From left to right:

  1. New high score? Seline would not be proud. Her current score is over 1200!
  2. I posted on Twitter about my moving sale items, which were cross-posted initially on Kijiji. Princess Cafe responded to my tweet. I am going to miss them, too 😥
  3. Can you believe the small dots in this picture are all grey? This one still shakes me. Seeing is believing… until it’s not.
  4. Theatre Arcturus was founded by my new aerial coach, Lindsay. She retweeted me! That made my day.

I saw a hilarious series of finger twisting tricks online and wanted to give it a try. I could only do this easy one, but some of the others were mind-blowing. It would be neat to have double-jointed fingers and be able to freak everyone out.

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So, with all my furniture moved out, including my nice mattress, I’m left with five nights and a whole lot of floor. The first night was pretty uncomfortable and I woke up a few times throughout the night, but last night I felt alright. It was mostly my tailbone that didn’t like being pressed into the ground.

Lunch yesterday was lovely. Went to Timeless Cafe and Bakery with four friends: Christina, Victor, Daniel, and Danielle. I had the open-faced trout melt with parmesan and artichoke soup. Both were amazing, especially the creamy heap of trout salad and sharp cheddar on homemade seed bread. For dessert, we savoured some brown butter cherry loaf, raspberry and white chocolate scone, coconut and chocolate macaron, and a great salted hazelnut chocolate brownie.

Breakfast this morning was scrumptious. I made banana bread a while ago, using Greek yogurt and no honey/maple syrup because I ran out. The bread was a little dry, and not very sweet, so I Frenched it up with 1/2 mashed banana and a whisked egg, then fried it up in butter before topping it all with coconut chips, granola, chopped prunes, peanut butter, and blobs of yogurt. This is my new favourite breakfast!

My walk to a cafe was was wonderful this morning. I’m writing this now in the comfort of Balzac’s, which smells like roasted coffee beans and fresh muffins. I just had the best London Fog tea latte 🙂

This breakfast was so good that I actually had it two days in a row! Have you ever made French toast out of an “untraditional” loaf – like zucchini bread or carrot cake?

Dinner last night had all my favourites. Broccoli and peas sautéed with couscous, sweet potato fries (cayenne, cumin, and cinnamon + S/P make the best seasoning) and garlic aioli, plus garlic-butter salmon.

I could eat this every day! In fact, I will make it again for dinner tonight 🙂

A few days ago, scrambled tofu made an appearance with zucchini, peas, and mushrooms. The poached egg on top turned out very well – I boiled water, turned it down to a simmer, then carefully cracked an egg into swirling water. Then, I removed the pot from the heat, covered it for exactly 4 minutes, and voila, runny poached eggs. Also, that isn’t some plain ‘ol pita – it’s fried up with cheddar inside to make a pseudo grilled cheese!

That’s it for today, and I better get studying. My French final exam is on Tuesday evening and there is a lot of culture and vocabulary that I’ve yet to look at.

Have a wonderful rest of the week!

Goals and Green Oats

On Saturday, I lounged around the house all day before heading to Tabülè, a Lebanese restaurant in Midtown Toronto. There are two locations – one on Queen Street, and one on Yonge Street. They serve lunch from their dinner menu on Saturdays and Sundays.

My entree was the eggplant dish, which was absolutely divine. The eggplant reminded me of tempura, being lightly crispy on the outside but steaming hot and creamy inside. The tahini dressing was lemony and full of sesame flavour, and the lentil-rice base was hearty and flavourful.

Eggplant Vegetarian Plate
drizzled with taheena on a bed of müjaddara and topped with fresh pomegranate seeds

I’ve always loved eggplant, but this dish takes the cake for the #1 eggplant dish I’ve ever had.

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Dessert was equally impressive. The waitress recommended the custard, and I was happy to try it. On the side, I had two scoops of gelato (smaller than I’d expected): one vanilla halva, the other pistachio. The Künafa Ashta blew my mind. Warm, lightly-sweetened custard with tiny curds and a rich milky flavour, topped with crisp “threads” and a honey-like syrup and crushed pistachios. This dessert was certainly one to remember. A must-try if ever visit Tabülè.

Künafa Ashta
filo layered with custard and topped off with rose water syrup

Oatmeal has been in my bowl every morning. I like having a side of yogurt with granola.

These eggs were cooked in the last little bit of my spaghetti sauce and topped with smoked Gruyere cheese. Like a lazy girl’s shakshuka! The runny egg yolks tasted awesome with avocado toast.

St. Patrick’s day on Friday was celebrated with green oatmeal! I know it doesn’t look appetizing. It didn’t smell appetizing either, when it was cooking – I was preparing myself for the worst as I stirred some quick oats into the pureed spinach and banana. Fortunately, this breakfast was actually JUST AS TASTY as my usual banana oatmeals. I couldn’t detect the spinach at all.

Toronto’s Reference Library is an incredible place. Like a museum!

I love pancakes! Where did my pictures go?

Raspberry Oat Pancakes

Serves 1 (2 pancakes)

INGREDIENTS

  • 1/4 cup quick or rolled oats
  • 1/4 tsp baking powder
  • 1/2 medium ripe banana
  • 1 egg
  • 1/4 tsp vanilla extract
  • pinch salt
  • coconut oil or butter, for greasing
  • raspberries, to decorate the top (I used frozen, unthawed)

INSTRUCTIONS

  1. Place all ingredients in blender. Blend until very smooth. If the batter is too thick, add a splash of milk. If the batter is too watery, add a little flour (or extra oats) to thicken. I used a bit of coconut flour, which is extremely absorbent.
  2. Set batter aside to thicken for a few minutes.
  3. Lightly coat a large nonstick skillet with butter or coconut oil. Drop batter onto skillet. Place raspberries on top. Cook until bubbles appear, then flip and cook until both sides are golden brown. This recipe makes 2 pancakes.

On a completely different note, let’s talk GOALS.

I took a peek at my calendar. It is Sunday, March 19th as I write this, and I have 8 practices left before I am no longer eligible to practice at Cirque-Ability. On an unrelated note, can you believe it’s already mid/late-March? Where did January go? What happened to February? What did I do for the first three weeks of March?

Anyways. 8 practices left. That rounds to a little over 15 hours of aerials left in this month. I should have done this before, but I am going to set some goals and update at the beginning of April.

  • Silks goal: feel solid doing a ginger-isadora, and be confident in a helicopter-flag. Plan a routine to do, and run through it until it is memorized and comfortable.  Film myself doing all tricks from Levels I to IV. Straight leg inverts in the air (a small beat is okay).
  • Hoop goal: learn all Level II tricks, and do a Level II routine. Do a pullover without cheating. I just finished Level I and feel comfortable doing a Level I routine. Do a solid knee hang backbend with straight arms.
  • Acro goal: do a good roundoff, and hold a handstand for 5 seconds.
  • Other goal: register for a 1-month unlimited membership at the gym and at the yoga studio YogaTree on Bay/Dundas. Register for aerials classes at Brass Butterflies, Waterloo for May-August. Register for a one-month membership at the City Dance Corps.
  • Goals’ goal: set April goals for flexibility and conditioning. Take ‘before’ photos for flexibility and determine number of max repetitions for strength at the beginning of April.

Back to the food! New recipe for you guys. This was created when I realized I didn’t have 2 cups of hazelnut flour… I had 3/4 cup. Sad.

Pantry-Clearing Raspberry Cake

Serves 16

INGREDIENTS

  • 3 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • pinch salt
  • 3/4 cup hazelnut flour
  • 3 tbsp coconut flour
  • 1/4 cup quick oats
  • 1 cup quinoa flour
  • toppings: chocolate chips, berries, coconut, etc. as desired

INSTRUCTIONS

  1. Heat oven to 320°F degrees. Grease 8×8 pan and line with parchment.
  2. Whisk all ingredients together.
  3. Pour into pan and top with desired toppings. I used frozen raspberries.
  4. Bake for 30 minutes, until top is golden brown.
  5. Allow to cool completely before removing from pan.
  6. Enjoy!

If this cake is cut into 16 squares, each piece will have under 190 calories, 5 grams of protein, 2 grams of fibre, and 6 grams of sugar.


Cool link for you: scrambled eggs around the world!

Speaking of around the world, I’ve been visiting lots of restaurants and cafes around Toronto that serve food from different countries. It’s been great! I can’t wait to go to Rol San, a Chinese dim sum place.

Do you like dim sum? What would you order from their menu?

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This is what I’d have:

  • 2: steamed BBQ pork buns
  • 3: steamed custard buns
  • 24: pan fried pancakes
  • 27: fried eggplant
  • 38: puff BBQ pork pastry
  • 40: deep fried taro puffs with pork
  • 41: coconut red bean cake
  • 42: sesame paste ball
  • 43: baked milk tart
  • 50: deep fried pumpkin with yolk, cashew, sweet potato
  • 53: homemade steamed rice rolls

Okay, happy Monday!

The 54th Floor: CANOE Review!

On Saturday, I had a relaxed morning (which involved a haircut!) before heading to Canoe, a restaurant in the Financial District of Toronto. Canoe is located on the 54th floor of the TD Bank Tower and has over twenty years of serving Toronto.

I decided to go to Canoe, a contemporary Canadian restaurant, because of Winterlicious, a Toronto event that allows anyone to order three courses from a set menu for a fixed price. Canoe’s lunch was $28 for three delicious courses – you’ll see!

While I waited for my 1:15 reservation, I wandered around the lobby, where there was an Inuit art gallery. It was my first time exploring Inuit artwork, and I found it both fascinating and simplistic. The carvings were lovely and vaguely reminded me of the ancient Hindu statues I saw when volunteering in Nepal last summer.

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After a long elevator ride, I arrived at Canoe! There was a glorious view of the CN tower and Lake Ontario. I was lucky to have a seat at the high bar, where I could watch the chefs and servers work together quickly and efficiently. The restaurant itself is decorated stylishly, with copper accents, unique light fixtures, and wood chandeliers.

As for the food, Canoe is inspired by the raw, rich, and diverse lands of Canada. The dishes served here are not only seasonal, but also reflect our country’s history, environment, and culture.

I was greeted with a plate of warm bread. There were two large chunks of pumpkin seed and spelt bread, and two big pieces of potato sourdough. Both breads were incredibly tasty, and the texture was spot-on. I’m not normally one to finish all my bread at a meal, but I devoured the entire basket here!

I was actually lucky enough to speak with Coulson, the chef, as well as Robyn, Canoe’s social media manager. Both were very welcoming, patient, and gracious, and it was truly a pleasure to meet them both. I found the staff to be both friendly and extremely productive (especially considering the fact that it was a Winterlicious Saturday at noon), and before I knew it, I was handed my starter.

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fogo island salt cod rillettes: dill cornichons, roasted dulse mayo + molasses crumble

One server recommended this tasty appetizer to me. After scanning the menu, I was debating between the heirloom squash soup with pesto, toasted fennel oil, and crème fraîche (doesn’t that sound incredible?!) and the radicchio and bibb lettuce salad with smoky onions, daikon, bannock, and a creamy mustard dressing. I was more than happy to order the waiter’s personal favourite, despite never having heard of cod rillettes before.

I was very pleasantly surprised by this dish, which was creamy from the flavoured mayo, crunchy with the dill cornichons (pickles), crisp with the crumbled molasses, and flaky with the cod. This dish encompassed a large variety of flavours and textures, which is a win in my book. The presentation was also exquisite.

foie gras parfait: Niagara grape jelly, walnut butter + pie crust crisp

I am certainly not one to order foie gras, a luxury food made from the fattened liver of a duck or goose. I was lucky, however, that the chef brought me a plate of this starter to try. It was my first time eating foie gras, and I enjoyed the sharp, tangy flavour reminiscent of a strong parmesan cheese. Savoury, rich, with a silky melt-in-your-mouth texture, I was very impressed by this appetizer.

The foie gras was adorned with a smear of walnut butter, jellied grapes and some sweet halved grapes, as well as shards of crispy pie crust. The pie crust added excellent texture, and I loved how each piece shattered in my mouth. The walnuts and jam provided hints of fruitiness and nuttiness to the creamy foie gras, and I took my time to savour each bite of this flavourful dish.

leo’s paccheri pasta: fresh mozzarella, creamed celeriac, fried capers, charred rapini + Tamarack chili oil

I watched the kitchen staff prepare many schnitzels, salmon filets, and beef dishes, but surprisingly, not many people seemed to order the vegetarian pasta. As I sat at the counter, watching kitchen staff carefully create plate after plate of chuck flat and pork schnitzel, I started questioning my choice of ordering the pasta dish.

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Turns out, I had nothing to worry about. Chef delivered this main dish with a smile and a great description: smooth paccheri (large tube-shaped pasta), smoky rapini and creamy celeriac, sprinkled with salty crisped capers, and a drizzle of chili oil to add some heat without overwhelming the dish.

Every bite of this dish was divine. The rapini was cooked perfectly, and I loved how there wasn’t too much pasta. Instead, the ratio of toppings-to-pasta was just right. In my experience, this is rare, because restaurants try to bulk up dishes as much as they can with excessive amounts of pasta, then load on a heap of bland sauce. This was certainly not the case at Canoe, where each topping had been carefully-chosen and delicately-placed. The crunchy capers added blasts of flavour, and the crisped breadcrumbs atop the dish provided the right amount of contrast. The capers were actually my favourite part, and I wish there were more. There was a generous amount of freshly-torn mozzarella decorating the dish, adding a velvety texture. Goat cheese would have also been heavenly with the flavours in this dish!

Anyone who knows me knows that I have a serious dessert problem. On Saturday, how was I supposed to choose between toffee pudding, a flourless chocolate cake (with peanut butter and espresso meringue!), and yogurt with honeycomb?

This is what I finally decided on…

sticky toffee pudding: caramel mousseline, seed tuile + Muskoka cranberry compote

… and it was phenomenal. Every bite was a blast of flavour. Sour cranberries. Rich, golden caramel with the perfect velvety texture. Nutty shards of pumpkin seed tuile and whipped vanilla chantilly. The toffee pudding itself was pleasantly sweet, but balanced by the juicy and tangy cranberries. I thoroughly enjoyed each and every bite of this well-balanced dessert.

I was stuffed and super-satisfied after this meal, in the best way possible.

Unrelated to my experience, but Canoe is even having a Valentine’s Day feast! You all need to check out their menu. From salmon with caramelized yogurt, pumpkin, and chestnut chickpea fries to tarts with peanut butter, hazelnut mousse, and honey hazelnuts… drooling. Dessert lovers beware – you have to CHOOSE from a caramel budino, a chocolate tart, and a strawberry-rose cheesecake!

I loved my experience at Canoe and can’t wait for the Summerlicious edition of this post. 🙂