My dad grew up vegan, which felt unusual in the 1960s and 1970s when most vegan and vegetarian food was uninspired and the movement was associated with hippie culture. His veganism wasn’t a rebellious childhood choice — his family belonged to the Hebrew Israelite community, a group that follows strict dietary rules and other distinctive practices. While I don’t agree with every aspect of their beliefs, I do appreciate the emphasis they place on plant-based eating.
Wonder Food
In the 1980s my dad managed a Hebrew Israelite vegan restaurant in Atlanta. He says the menu was sometimes adapted to appeal to non-vegan customers, which meant some dishes were heavy, but he still mastered a few genuinely healthy and delicious recipes. As a child I didn’t enjoy his cooking, but as an adult I’ve grown to love it. He makes an excellent vegan lasagna and an irresistibly savory nutritional yeast dressing. I’ll be visiting Atlanta next month and will get his recipes then.
Nutritional yeast was always on our shelves, yet it took me years to learn what it really was. Over time it became one of my favorite pantry staples.
I’ve always felt drawn to plant-based food, and nutritional yeast in particular feels like a natural fit for my tastes. It’s healthy, flavorful, and versatile. When people ask where I get protein, I often mention nutritional yeast — two tablespoons pack about nine grams. When someone misses the savory, cheesy notes of dairy, I point them to nutritional yeast: it adds umami and a cheesy flavor without any animal products.
Below is the stovetop popcorn recipe I rely on when I want perfect, crunchy popcorn flavored with nutritional yeast and coconut oil. It’s simple, quick, and consistently delicious. Watch me make it in the linked video if you’d like a visual guide.
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Perfect Popcorn
By: Jenné Claiborne
This perfect popcorn recipe is adapted from Simply Recipes. I’ve used this method for years. You’ll need a large pot or saucepan with a lid to make it.
Prep Time: 7 minutes
Total Time: 7 minutes
Servings: 2
Ingredients
- 3 tbsp grapeseed or canola oil
- ⅓ cup organic popcorn kernels
- 2 tbsp coconut oil (or more to taste)
- 1 tsp sea salt, or more to taste
- 2 tbsp nutritional yeast
Instructions
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Heat the grapeseed or canola oil in a large pot over medium-high heat.
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Drop three popcorn kernels into the oil and cover the pot. After a minute or so those kernels will pop, indicating the oil is hot enough. Pour in the remaining popcorn kernels and spread them into an even layer.
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Cover the pot and remove it from the heat for 30 seconds. This step brings the kernels up to an even, near-popping temperature so they will pop nearly simultaneously when returned to the heat.
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Return the pot to the stove over medium-high heat. In a few seconds the kernels should begin popping. When they pop rapidly, gently shake the pot over the heat and leave the lid slightly ajar to allow steam to escape.
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When popping slows to a few seconds between pops, remove the pot from the heat and immediately transfer the popcorn to a large mixing bowl.
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Pour the melted coconut oil over the popcorn and toss to coat evenly. Sprinkle the nutritional yeast and sea salt, toss again, and adjust seasoning to taste. Serve warm and enjoy.
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