Yeast
Single-celled fungi, pressed, dry or instant, that ferment sugars with the release of carbon dioxide and leaven dough, for yeast bread, enriched dough, pizza and kvass.
Yeast are single-celled fungi (Saccharomyces cerevisiae), sold pressed, dry active or instant, which during fermentation ferment sugars with the release of carbon dioxide and leaven dough. They are used for yeast bread, enriched dough, pizza, pancakes, sweet breads, kvass, and also in brewing and winemaking; activity depends on freshness, temperature and the presence of sugar.
Recipes with this ingredient
Vegan Alfredo pasta with seitan is a plant-based interpretation of the classic Italian dish traditionally made with a creamy sauce. In this recipe, tender seitan replaces meat, while plant milk and nutritional yeast create a rich, creamy flavor without dairy. The sauce is simple to prepare: garlic is sautéed in olive oil, then flour is added to create a base for the plant milk to turn into a silky sauce. The Italian casarecce pasta, with its unique twisted shape, holds the flavorful sauce well. A finishing touch of fresh parsley adds lightness to the dish. This is an ideal option for those who want to enjoy traditional Italian flavors in a vegan version while maintaining the richness and depth of classic Alfredo.
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Making Lenten gnocchi is as easy as pie: nine times out of ten, Italians themselves add nothing to them except empty mashed potatoes, flour and salt. If you replace wheat flour with rice flour, gnocchi will turn out not only Lenten, but also gluten-free. The problem is to prepare a delicious Lenten sauce for them, since gnocchi rhymes best with cream and rarely do without Parmesan and other Italian cheeses. Vlad manages to achieve results with a minimum of fund
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Gently baked on the inside and fried until golden on the outside, full of the aroma of cumin, ginger and coriander and soaked up with spicy tomato salsa - this eggplant is almost addictive. The counterpoint to it is creamy cashew cheese. You can buy ready-made cheese in vegan shops or master the method of its preparation yourself. Vlad Suchkov gives a quick and minimally expensive option: you just need to leave the nuts to soak in the refrigerator overnight , and grind them together with special vegan yeast in the morning.
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Recipe from Evgeny Engelke, brand chef of the Italy restaurants (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.
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Ginger ale with verbena is a refreshing, spicy drink with subtle citrus and floral notes. Its history traces back to European cuisine, where the combination of ginger and lemon verbena was used to create aromatic elixirs. The ale's flavor balances the sweetness of cane sugar, the spiciness of ginger, and the slight tartness of lemon juice. Yeast adds a light fizziness, making it truly refreshing. This drink is perfect as a standalone refreshing elixir or as a base for cocktails when paired with gin, vodka, or whiskey. Served chilled with ice and fresh verbena leaves that reveal its unique aroma, it's a wonderful choice for summer evenings or cozy gatherings, surprising with its depth of flavor and elegant simplicity in preparation.
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