SAVOURY RECIPES WITH YEAST FLAKES

TASTY DICED BAKED VEGETABLES:

INGREDIENTS:

1 bell pepper

1 eggplant

2 courgettes

2 carrots

2 potatoes

2 tablespoons of yeast flakes

2 tablespoons breadcrumbs

EVO oil to taste

diced

PREPARATION:

Wash and clean the vegetables. Cut them into equal cubes and put them in a bowl. Add the breadcrumbs, the yeast flakes and the oil and mix everything well. Arrange 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.

 

CHICKPEA HUMMUS WITH YEAST FLAKES: 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 balls or chips.

 

ZUCCHINI PESTO WITH YEAST FLAKES

INGREDIENTS:

3 medium courgettes

20 g basil

30 g toasted almonds

1 tablespoon Beppiani yeast flakes

EVO oil to taste

Salt

PREPARATION:

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 obtain a creamy consistency. Add a drizzle of extra virgin olive oil and if necessary adjust the salt to your taste. If the cream is struggling 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.