Cheesy popcorn

Cheesy popcorn

By
From
V is for Vegan
Makes
a bowlful

I got this recipe from my Canadian friend, Juanita, who has lived in France for a couple of decades. She mentioned measurements by cup and I replied that we don’t use cups in the UK. It’s often more difficult to be accurate with cups rather than weights. Juanita doesn’t stress about accuracy. “I make some lovely muffins and I don’t measure anything. I just dump it in. It turns out differently every time but it’s edible.” This is her benchmark with food – that it’s edible. It’s like Roseanne Barr’s attitude to raising children: “As a housewife, I feel that if the kids are still alive when my husband gets home from work, then hey, I’ve done my job.”

So this is a very low-stress, Juanita-style recipe. Movie-time popcorn but with the cheesy, healthy flavour of nutritional yeast. I can’t give you the exact amount of popcorn kernels to use, as it depends on the size of your receptacle. You want a single layer of popcorn to cover the base of the pan. Do try to buy as fresh a popcorn as you can. I know it’s dried, but like rice, fresher is better. So check those sell-by dates.

Ingredients

Quantity Ingredient
1 movie or a bingewatch of a netflix series
olive or coconut oil
an unspecified amount popping corn
3 tablespoons nutritional yeast
sea salt

Optional extras:

Quantity Ingredient
sprinkle over some seaweed, such as dulse or sea lettuce
Crispy cavolo nero or kale chips, crumbled
toasted nori seaweed and black sesame seeds, crumbled

Method

  1. Take a large, heavy-bottomed saucepan with a well-fitting lid. Put in enough oil to cover the base and add 3 or 4 popping corn kernels. Replace the lid. Turn the heat up to medium-high. When those 3 or 4 kernels pop, it’s time to add the rest of the popping corn. Put in enough so that you have one layer covering the base of the pan. Replace the lid.
  2. After a few seconds, the popping will commence. Eventually the sound will subside with only the odd pop. Take off the heat. Open the lid and add nutritional yeast flakes and salt to taste. Pour into a bowl. The best bit is when you’ve eaten all the popcorn and you wipe the bottom of the bowl with your finger, retrieving all the remaining flavourful remnants.

Variations:

  • Did you know you can pop grains other than corn? Try popquinoa, popamaranth (for this one do not add oil to the pan), popbulgur, popbarley, popwildrice and popsorghum.

    However, these grains do not expand as much as corn, are much smaller, cook faster and don’t need the lid on the pan. All great for gluten-free peops.
Tags:
Vegan
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again