2 bananas, sliced
2 tablespoons lemon juice
2 teaspoons Lewis Labs Brewer's Yeast™ Flakes, plain or toasted
16 oz. finely shredded cabbage
4 oz. "mock sour cream" ‑ see recipe
freshly ground pepper to taste
3 oz. chopped peanuts
Toss the bananas in the lemon juice.
Toss the cabbage with the Lewis Labs Brewer's Yeast™ Flakes.
Combine the mixtures together and add the "sour cream", peanuts and pepper to taste.
2 tablespoons oil
1/2 onion, chopped
I clove garlic, chopped
1/2 stalk celery, chopped
1 small tomato, chopped
2 tablespoons Lewis Labs Brewer's Yeast™ Flakes
2 tablespoons soy sauce
1 1/2 pints water
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
Sauté the carrot, onion, garlic and celery in the oil until the onions are translucent. Add the tomato and cook, stirring continuously until the mixture looks like paste. Add the Lewis Labs Brewer's Yeast™ Flakes and soy sauce; stir until smooth. Add the water and herbs and simmer for 15 minutes. Strain the broth, discarding the vegetables.
Makes approximately 1 1/4 pints of rich brown stock.
Stir well before using.
To store, freeze in ice cube trays.