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Hippie Dust rebooted
Being dairy intolerant (lactose? Who knows, I just know its not worth how awful I feel) sucks. Cheese is the best thing ever. In theory small amounts of butter (its mostly just fat) and hard cheese (ditto) are okay, but its one of those things that sometimes I can get away with it and....sometimes I cant.)
Hippie Dust is my favorite name for popcorn topping made from brewers/nutritional yeast and various spices. In the form that you usually find recipes for it, it is only okay. It is often billed as a salt substitute, but without salt you don’t really activate the cheesy/umami flavor of brewers yeast. As a result an awful lot of recipes for Hippie Dust fall into the category that Ron refers to as, “penance food.”
How this comes together is the discovery for a recipe for non-dairy Parmesan cheese. It was originally a penance food recipe using a salt substitute, but I misread it and used salt instead.
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Non-dairy Parmesan/Hippie Dust Base
1 cup almond flour
1/2 cup nutritional yeast
2tsp salt
Put it in a two cup container, shake, store in the fridge.*
___
It has salt to activate the flavor of the nutritional yeast, and fat for flavor and mouth feel, and it is just plain yummy.
Using this as the base, you can then use the spices from the various hippie dust recipes depending on what you are in the mood for and what you are putting the fake Parm on. I really like a spice mix variously called “pizza mix” or “taco mix” that is pepper flakes, oregano, and onion powder, but you can use anything. Herb du Provence, fancy pepper, those little bottles of Japanese flavorings for rice, and so forth.
What motivated me to type this in is that it is squash season** and my Hippie Dust Base with a sprinkle of spices on top of it is insanely yummy on squash. It has been my go to for broccoli at dinner time for awhile, and I dip jicama in it for a snack in the afternoon, but it -really- compliments cooked squash.
* Your almond flour should be in the fridge too. It goes rancid quickly once you open it.
** squash needs to cure after it comes out of the field. Buy some extra squash now to just store until the end of October/November. It will be way tastier.
Hippie Dust is my favorite name for popcorn topping made from brewers/nutritional yeast and various spices. In the form that you usually find recipes for it, it is only okay. It is often billed as a salt substitute, but without salt you don’t really activate the cheesy/umami flavor of brewers yeast. As a result an awful lot of recipes for Hippie Dust fall into the category that Ron refers to as, “penance food.”
How this comes together is the discovery for a recipe for non-dairy Parmesan cheese. It was originally a penance food recipe using a salt substitute, but I misread it and used salt instead.
___
Non-dairy Parmesan/Hippie Dust Base
1 cup almond flour
1/2 cup nutritional yeast
2tsp salt
Put it in a two cup container, shake, store in the fridge.*
___
It has salt to activate the flavor of the nutritional yeast, and fat for flavor and mouth feel, and it is just plain yummy.
Using this as the base, you can then use the spices from the various hippie dust recipes depending on what you are in the mood for and what you are putting the fake Parm on. I really like a spice mix variously called “pizza mix” or “taco mix” that is pepper flakes, oregano, and onion powder, but you can use anything. Herb du Provence, fancy pepper, those little bottles of Japanese flavorings for rice, and so forth.
What motivated me to type this in is that it is squash season** and my Hippie Dust Base with a sprinkle of spices on top of it is insanely yummy on squash. It has been my go to for broccoli at dinner time for awhile, and I dip jicama in it for a snack in the afternoon, but it -really- compliments cooked squash.
* Your almond flour should be in the fridge too. It goes rancid quickly once you open it.
** squash needs to cure after it comes out of the field. Buy some extra squash now to just store until the end of October/November. It will be way tastier.
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Now I want to try it on squash too. I suspect from what I have read that a little goes a long way though. Hmmm. I bet it would be good on wetter things like beans too.
OH! And I have been trying to think of a umani substute for your mustard coleslaw (MSG makes Ron wheeze) and I was going to try sardine paste, but II bet marmite is exactly what I am looking for.
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I would normally say to try it spread very thinly on buttered toast, but I hear it also goes well on crudites, cashews, and eggs.
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