Recipes with yeast flakes

Difficulty: Easy Preparation time: 20 min Cost: Bass INGREDIENTS: 350g wholemeal spaghetti 250 g courgettes 25 g of walnuts 10 g of basil leaves 50 g of extra virgin olive oil 10 g nutritional yeast flakes 1 clove of garlic salt to taste METHOD: Cook the spaghetti in salted water for the time indicated on the package. Meanwhile, using an immersion blender, blend the courgettes cut into cubes with the basil, walnuts, nutritional yeast flakes, garlic and extra virgin olive oil, perhaps adding a little water if necessary to make the pesto creamy and smooth. Once cooked, drain the pasta al dente, season it with the courgette pesto and serve immediately.

Difficulty: Easy Preparation time: 10min Cost: Bass INGREDIENTS: 3 medium courgettes 20 g basil 30 g toasted almonds 1 tablespoon Beppiani yeast flakes EVO oil to taste Salt METHOD: In the mixer bowl, combine the courgettes cut into rounds, the basil leaves, the toasted almonds and the Beppiani yeast flakes. Turn on the blender and blend until you get a creamy consistency. Add a drizzle of extra virgin olive oil and if necessary adjust the salt to your taste. If the cream struggles to become smooth, add a spoonful of water. This pesto can be used as a pasta sauce as an alternative to Genoese pesto, or it can be spread on bruschetta as an appetizer or aperitif!  

Difficulty: Average Preparation time: 25 min Cost: Bass INGREDIENTS: 250 g boiled chickpeas 1 lemon EVO oil to taste 1 clove of garlic 1 tablespoon yeast flakes Sweet paprika 2 tablespoons tahini METHOD: in a blender combine the boiled chickpeas with the juice of half a lemon, half a clove of minced garlic, the yeast flakes and the tahini. Blend until you get a nice firm cream. Taste the cream and adjust the salt. Arrange on a plate or in a bowl, garnishing with paprika and extra virgin olive oil. Use as an accompaniment to a crudité or as a sauce for vegetable meatballs or chips.

Difficulty: Easy Preparation time: 40min Cost: Bass INGREDIENTS: 1 bell pepper 1 eggplant 2 courgettes 2 carrots 2 potatoes 2 tablespoons of yeast flakes 2 tablespoons breadcrumbs EVO oil to taste   METHOD: Wash and clean the vegetables. Cut them into equal cubes and put them in a bowl. Add the breadcrumbs, yeast flakes and oil and mix everything well.  Place on a baking tray with baking paper and cook in a fan oven at 200°C for about 40 minutes. Halfway through cooking, turn the vegetables over with a spoon. Remove from the oven when the vegetables are well cooked and golden on the surface.