NAGEV

NAGEV

Ingredients:
¼ tsp salt version adds the mild crunchy presence of almonds.
1 tbsp nutritional yeast

Directions:
(optional) Almond-Crumb
½ tsp grated lemon zest
(optional)
“Parmesan”
¼ tsp granulated garlic
(optional)
MAKES ABouT 1
Preheat the oven to 300°F/150°C/gas 2. On a baking
¾ /55
CuP G sheet/tray, spread the almonds at one end of the pan and
put the bread slices at the other. Bake for 10 minutes, just to
lightly toast the almonds. If the bread is still moist enough to
sink in when you poke it in the middle, use a spatula to trans-
fer the almonds to a bowl and return the bread to the oven
for another 5 minutes. The bread should be dry and crisp, but
not browned.
2
Put the almonds, bread, and salt in a food processor and
pulse until the nuts are finely chopped and the bread is in
large crumbs. Transfer to a small bowl, and if using yeast,
lemon zest, or garlic, stir them in. Store in a jar or tightly
sealed plastic bag in the refrigerator for up to 2 weeks.
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47
PANTRY
STAPlES
This sunny orange spread is a handy stand-in for
2 tsp cold-press corn oil
butter, great for spreading on toast or drizzling on
¾ cup/120 g
steamed veggies. Make a double batch to keep on
minced shallots
hand for all your buttering needs. Not for baking,
½ cup/120 ml Basic
Vegetable Stock this is all about spreading, topping hot veggies,
() and dolloping on plain brown rice. Carrots make a
2 tsp cornstarch/ beautiful buttery color, as well as add sweetness.
cornflour
2 tbsp very smooth