Today is an excellent Monday since I get to share two fantastic new things with you: one of my most favorite ways to eat popcorn as well as introduce you to a new project that I am so excited to be a part of – The Food Matters Project.
The Food Matters Project is a group of like-minded food bloggers who have come together to cook their way through Mark Bittman’s Food Matters Cookbook. The cookbook is based on his Food Matters book. If you aren’t familiar with Mark Bittman or Food Matters, his commonsense approach to food focuses on simplicity, quality of ingredients and reducing our intake of animal products while increasing our consumption of plants. Bittman’s writings have revolutionized how many now approach both eating and cooking, myself included. The way I prefer to cook is right in line with his philosophy – lots of veggies, smaller amounts, if any, of animal products, tons of flavor, the highest quality ingredients and most of all – everyday ease! But you already knew that or you wouldn’t be here reading this post.
Every Monday, one of the fabulous food bloggers from The Food Matters Project will host the group by selecting a recipe from The Food Matters Cookbook. The original recipe will be available on the host’s blog and each of the other bloggers in our group will post their interpretations of the recipe and link back to the host.
This week’s recipe is courtesy of Kate from Cookie + Kate. She chose Seasoned Popcorn and seriously, I couldn’t be happier. I make this popcorn at least once a week. Sometimes as a snack and sometimes I just eat a big ol’ bowl of it for dinner – usually paired with some Kale Chips or Garlicky Braised Collard Greens and a glass (or two) of wine. This is my go-to weeknight dinner when my husband works late. Not kidding!
- One note about popcorn kernels – they are not all created the same. I always buy corn products that are GMO-free and Organic. The cheapest option is usually in the bulk foods department.
- If you are unfamiliar with Nutritional Yeast click here. I also mention where to buy it in the Notes section of my Vegan Cheeze Its recipe.
- You can use any type of Earth Balance or Organic Butter or even Flax Oil for this popcorn but my favorite is Earth Balance Coconut Spread. The taste of coconut reminds me of movie theater popcorn!
- This is the must have healthy popcorn-making accessory – Nordic Ware 60120 Microwave Popcorn Popper 12 Cup. I have tried the paper bag in the microwave method as well as this crazy thing that didn’t really work right for me. I have also bought the 365 Brand No Oil / No Butter microwave packets but they wind up being pretty expensive. If you aren’t concerned with added fat, the stove top method is fantastic and easy. However, if you are like me and want to limit the added fat for this snack, get the Nordic Ware Popper – it’s fantastic! No added fat at all, no chemicals, nothing freaky.
5 Points Plus per serving - Recipe Makes 4 Servings
1 minPrep Time
4 minCook Time
5 minTotal Time
- 4 ounces Organic Yellow Popcorn kernels, unpopped
- 2 tablespoons Earth Balance Coconut Spread
- 5 tablespoons nutritional yeast
- sea salt to taste
- Nordic Ware Microwave Popcorn Popper
- Easy Easy!
- Measure butter into a microwave safe dish (I usually just use a coffee mug). Set aside.
- Weigh 4 ounces of popcorn kernels and pour into bowl of microwave popper (see notes).
- When finished popping, remove and carefully lift off lid (be wary of steam). Gently shake popcorn popper bowl to aerate popcorn.
- Microwave butter for 20 to 30 seconds or until completely melted.
- Pour over popcorn in large bowl. Quickly sprinkle with nutritional yeast and sea salt to taste.