Things that make you go hmmm

Stuff you might not know about everyday plant-based foods, and some unusual ways to cook them...

Nutritional Yeast Isn’t Active – but It’s a Flavour Bomb

Nutritional yeast (affectionately called "nooch") is deactivated yeast – so you can't use it to bake bread. But it’s a vegan favourite for its umami-rich, cheesy flavour and B-vitamin punch. But WT actual F is it?

It’s a deactivated form of Saccharomyces cerevisiae, a fungus closely related to the yeast used in baking and brewing. However, unlike baker’s or brewer’s yeast, nutritional yeast is cultivated specifically for use as a food product and dietary supplement, not as a leavening agent.

Production of nooch begins by growing the yeast on carbohydrate-rich sugar, often molasses. Then the yeast is harvested and subjected to a heating process that deactivates it, making it incapable of fermentation. Following deactivation, it is washed, dried, and often fortified with additional nutrients - most notably vitamin B12, which is added to make nutty nooch even better for those on plant-based diets. The final product is then flaked or powdered and packaged for sale.

The use of yeast as a nutritional supplement began gaining traction in the early 20th century, particularly during periods of economic hardship and war - when access to fresh produce was limited. Scientists and nutritionists recognised the high vitamin B content of yeast, especially B1 (thiamine), and began promoting it as an inexpensive, shelf-stable nutritional aid.

Nutritional yeast entered the ‘health food’ space in the mid-20th century, but it was in the late 20th century - the 1980s onward - that it became closely associated with veganism, both for its functional benefits and as a flavour enhancer.

And get this – it’s high in complete protein, containing all nine essential amino acids, making it a rare plant-based source of complete protein.

Fortified nooch is an excellent source of B-complex vitamins, especially vitamin B12, which is vital for nerve health and energy production and typically lacking in plant-based diets.

It’s also low in fat and sugar, high in fibre, gluten-free and allergen-friendly.

Hot tip: Grind it in a food processor with an equal amount of blanched almonds to mimic Parmesan cheese – it’s great sprinkled on pasta!

A fallen cashew apple in Goa, with my foot, for scale…

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Cashews Grow on “Apples” and Have Toxic Shells

Cashews come from a cashew apple, a fleshy, pear-like fruit. If you avidly read my newsletters, you’ll know that I recently ate a cashew apple in Goa, and it was delicious. But the cashew nut itself is encased in a shell that contains a harmful acid - the same chemical found in poison ivy. That’s why you never see cashews sold in their shells.

The story behind cashew nuts, while often invisible to consumers, is deeply troubling. Hidden behind the polished image of a healthy snack lies a labour-intensive process that, in many regions, is associated with poor working conditions, low pay, and serious health risks.

When cashew nuts are extracted by hand, the acid can cause severe burns, blisters and long-term skin damage. Workers - often women - are rarely provided with adequate protective gear. In many processing facilities, particularly in India, Vietnam and parts of West Africa, shellers work long hours for extremely low wages, sometimes under exploitative or unsafe conditions.

To avoid supporting exploitative practices, search for ethically certified cashew brands that guarantee fair labour practices and safe working environments. Look for labels including Fairtrade Certified, Fair for Life or Rainforest Alliance.

“Avocado” Means Testicle

Cue my childish chuckling. The word “avocado” comes from the Aztec word “āhuacatl,” which means testicle – perhaps because of the fruit’s shape, and that Ancient Mesoamerican cultures also considered it an aphrodisiac.

Almonds Aren’t Nuts

Botanically, almonds are seeds of drupes, not true nuts. They're more closely related to peaches and cherries than to walnuts or hazelnuts!

Your Favourite Banana Is a Clone — and monkeys don’t like them

The Cavendish banana, the kind sold in most supermarkets, is a cloned monoculture - all plants are genetically identical, making them highly vulnerable to disease. Big Ag replaced the Gros Michel variety in the 1950s after that crop was wiped out by a fungal blight, and now the Cavendish faces a similar threat.

Despite the stereotype, many monkeys don’t like Cavendish bananas. They prefer wild varieties with seeds and more complex textures. In fact, zoos often avoid feeding Cavendish to primates due to its high sugar content and low nutritional diversity.

Sourdough Starter Is Basically a Wild Pet

That bubbly jar of starter on your kitchen shelf is home to a symbiotic mix of wild yeasts and lactobacillus bacteria. It's a living ecosystem – but totally vegan, as long as no dairy is used in the feeding process. Like a pet, a starter needs regular "feeding" - typically with fresh flour and water - to stay alive and active. Each starter develops its own unique microbial profile based on its environment, giving sourdough bread its distinctive flavour and personality.

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Mushrooms Aren’t Plants

Fungi form their own kingdom, separate from plants or animals. They don’t photosynthesize, and they’re closer to animals than you'd think. In simple terms, fungi and animals, including us humans, come from the same ancient ancestor: a tiny, single-celled organism with a tail, a microscopic blob. This creature lived over a billion years ago, long before plants, animals, or fungi existed as we know them.

Instead of making its own food like plants do through photosynthesis, this ancestor got energy by absorbing nutrients from its surroundings - a trait that fungi and animals still share in different ways. Over time, some of its descendants evolved into fungi, breaking down food outside their bodies, while others became animals, developing ways to eat and digest food internally. So, while we don’t know exactly what this ancient organism looked like, we do know it started the branch of life that eventually led to both mushrooms and mammals.

“Baby Carrots” Are Just Adult Carrots in Disguise — and they should be purple

Those perfectly smooth, mini “baby” carrots? They’re usually full-size carrots that have just been machine-cut and tumbled into shape. And carrots were originally purple, not orange. The earliest cultivated carrots, dating back over 1,000 years to the Middle East, were typically purple or yellow. These ancient varieties had deep pigments due to natural compounds called anthocyanins, which give fruits and vegetables like blueberries and red cabbage their rich colours.

Orange carrots are thought to have emerged in the 16th or 17th century in the Netherlands. Dutch growers selectively bred yellow and white carrots to create orange varieties, possibly to honour the Dutch royal family - the House of Orange. These new orange carrots were sweeter, milder, and more visually appealing to European tastes at the time, and they eventually became the global standard.

Purple carrots are making a comeback due to renewed interest in heirloom varieties and their high antioxidant content.

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RECIPES

This week, I’m giving you recipes based on each of the above, so you can cook with fresh knowledge and renewed interest in stuff you might have otherwise taken for granted!

5-Minute Noochy Vegan Cheese Sauce

Ingredients:

• ¾ cup unsweetened plant milk (like oat or almond)

• 1/2 cup nutritional yeast

• 1 tbsp olive oil or vegan butter

• 1 tbsp all-purpose flour (or cornstarch for gluten-free)

• 1 Tablespoon of white miso (for extra umami)

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt (or to taste)

• 1 tsp lemon juice or apple cider vinegar

• Optional: ½ tsp turmeric for colour, dash of mustard powder for tang

Preparation:

• In a saucepan, whisk together the oil and flour over medium heat to form a roux (about 1 minute).

• Slowly add the plant milk, whisking to avoid lumps.

• Stir in the nutritional yeast, garlic powder, onion powder, salt, and optional spices.

• Cook for 2–3 minutes, stirring constantly, until thick and creamy.

• Finish with a splash of lemon juice or vinegar for extra tang.

Quick Indian-Style Cashew Curry

Ingredients:

• ¾ cup raw cashews, soaked in hot water for 10-15mins

• 1 tbsp oil (coconut or neutral)

• 1 small onion, finely chopped

• 1-inch piece of ginger, grated

• 2 garlic cloves, minced

• 1 green chilli (optional), sliced

• 1 tsp cumin seeds

• ½ tsp turmeric

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp red chilli powder (adjust to taste)

• 1 medium tomato, chopped

• ½ cup coconut milk

• Salt to taste

• Fresh coriander to garnish

Preparation

• Soak raw cashews in hot water for 10–15 mins (for softness), or lightly toast them in a dry pan for a deeper flavour and firmer bite.

• Heat oil in a pan. Add cumin seeds and let them sizzle. Add onions and sauté until golden. Stir in ginger, garlic, and chilli.

• Add turmeric, coriander powder, chilli powder, and garam masala. Stir for 30 seconds until aromatic.

• Cook until the tomatoes break down and the masala thickens (about 3–5 mins). Add a splash of water if it sticks.

• Add soaked/toasted cashews and pour in coconut milk. Simmer gently for 5–7 minutes until the sauce thickens and coats the cashews.

• Add salt to taste, and finish with fresh coriander.

Serve with: Steamed basmati rice, chapatis, or jeera rice.

Optional: Add peas, spinach, or tofu for extra texture and protein.

Testicle (well, avocado) Mousse

We forget avoes work well in a dessert setting, with their rich, creamy texture, and I haven’t made this since about 2020, when I had a mysterious gift of a large number of avocados…

Ingredients:

• 2 ripe avocados

• 1/4 cup unsweetened cocoa powder, or 2 Tablespoons of raw cacao

• 1/4 cup plant-based milk (e.g., almond, soy, oat)

• 1/4 cup maple syrup or agave nectar

• 1 teaspoon vanilla extract

• A pinch of salt

• Optional toppings: fresh berries, chopped nuts, coconut flakes

Preparation:

• Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.

• Add the cocoa powder, plant-based milk, maple syrup, vanilla extract, and a pinch of salt to the blender. Blend until the mixture is smooth and creamy, scraping down the sides as needed.

• Taste the mousse and adjust the sweetness or cocoa intensity as desired. If the mixture is too thick, add a bit more plant-based milk to reach your preferred consistency.

• Spoon the mousse into serving dishes and chill in the refrigerator for at least 30 minutes, or enjoy immediately if you prefer.

Garnish: Top with your choice of fresh berries, chopped nuts, or coconut flakes before serving.

Spiced Almond “Meat” Crumble (Vegan Almond Keema)

This protein-rich, savoury dish is made almost entirely from ground almonds, seasoned with warm spices. It’s great as a stuffing, side, or scoopable bite with flatbreads.

Ingredients:

• 1 cup raw almonds (soaked in hot water for 10 mins and drained)

• 1 tbsp olive or coconut oil

• 1 tsp cumin seeds

• ½ large onion, finely chopped

• 2 garlic cloves, minced (or more, if you’re me)

• 1 tsp grated ginger

• ½ tsp turmeric

• 1 tsp ground coriander

• ½ Tablespoon garam masala

• Salt to taste

• Juice of ½ lemon

• Fresh coriander or mint to garnish

Preparation:

• Pulse the almonds in a food processor until they resemble coarse crumbs or mince — not too fine.

• Heat oil in a pan. Add cumin seeds, then onion, garlic, and ginger. Cook until soft and golden.

• Stir in turmeric, coriander, garam masala, and salt. Cook for a minute.

• Tip in the ground almonds and stir well to coat in the spices. Cook for 4–5 minutes, stirring often. Add a splash of water if it looks too dry.

• Squeeze over lemon juice and garnish with herbs.

• Serve with roti, scoop into lettuce cups, spoon over rice, or use as a filling for naan, wraps or stuffed peppers.

Savoury Fried Bananas (South Indian-style)

Ingredients:

• 2 ripe but firm bananas (not plantains)

• 1 tbsp oil (coconut or any neutral oil)

• ½ tsp mustard seeds

• ¼ tsp turmeric

• ½ tsp cumin powder

• ½ tsp chilli powder or flakes (adjust to taste)

• Salt to taste

• A squeeze of lemon juice

• Optional: chopped coriander for garnish

Preparation:

• Slice the bananas into thick diagonal coins or half-moons.

• Heat oil in a frying pan. Add mustard seeds and let them pop.

• Stir in turmeric, cumin, and chilli powder.

• Place banana slices in the pan and gently coat with spices. Fry on medium heat for 2–3 minutes per side until lightly golden and crisp on the edges.

• Add salt and a squeeze of lemon juice just before serving.

Serve as a side dish with rice and dal, stuff into a wrap, or eat on its own as a spiced snack. It’s unexpected and delicious - proof that bananas aren’t just for sweet things.

Quick & Thick Mushroom Pâté

Ingredients:

• 2 tbsp walnuts or sunflower seeds

• 1 small onion or shallot, finely chopped

• 2 garlic cloves, minced

• 200g mushrooms (cremini/button/chestnut), chopped

• 2 tbsp olive oil or vegan butter

• 1 tbsp soy sauce or tamari

• 1 tbsp nutritional yeast (optional but deepens flavour)

• ½ tsp thyme (fresh or dried)

• Black pepper to taste

• 1–2 tsp lemon juice or a splash of balsamic

• Optional: 1 tbsp oat milk or plant cream for extra smoothness

Preparation:

• In a dry pan, lightly toast walnuts/sunflower seeds until fragrant. Set aside.

• In the same pan, heat oil. Add onion and garlic; sauté 2–3 mins. Add mushrooms, thyme, soy sauce, and black pepper. Cook until the mushrooms release their moisture and reduce — about 6–8 mins.

• Add the cooked mix and toasted nuts to a food processor with nutritional yeast and lemon juice. Pulse until smooth but thick. You can add a spoonful of plant milk or oil if needed, but keep it dense and spreadable.

• Let it rest in the fridge for 15–30 mins to firm up and deepen the flavour.

Morkovcha – Korean-Style Spicy Carrot Salad

Ingredients:

• 4 large carrots, peeled and julienned

• 2 garlic cloves, minced

• 1 teaspoon salt

• 1 teaspoon sugar

• 2 tablespoons neutral oil (like sunflower or canola)

• 1 small onion, finely chopped

• 1 teaspoon ground coriander

• ½ teaspoon red chilli powder or Korean chilli flakes (adjust to taste)

• 2 tablespoons white or apple cider vinegar

• Fresh parsley or coriander for garnish (optional)

Preparation:

• Place the julienned carrots in a large bowl. Add salt, sugar, and minced garlic. Toss well and set aside to soften.

• Heat oil in a small pan over medium heat. Add chopped onion and sauté until golden. Remove from heat and stir in ground coriander and red chilli powder.

• Pour the spiced hot oil over the carrot mixture. Add vinegar and mix thoroughly.

• Cover and refrigerate for at least 2 hours, preferably overnight.

• Stir well before serving and garnish with chopped herbs if using.

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Let’s have a coffee?

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That’s all folks! I hope these slightly unusual recipes get you in the kitchen! Share your results, as ever, and thanks for reading this far!

Love and unusual flavour

Will x