Blue popcorn with white miso and nutritional yeast
A simple, delightful and inexpensive snack.
1/2 cup popcorn kernels
2-3T plant-only margarine (or to your taste)
1/2t white miso (or more if you like miso)
1/2t onion powder
1/4t garlic powder
3-4T nutritional yeast, divided
Sea salt and and other seasonings to taste
Pop the popcorn either by stove top method or using a popper.
For the stove top version, use a frying pan with a lid and around 2T canola or avocado oil depending on the size
of the pan.
Heat the oil on medium high.
Add 2-3 kernels when the pan is warm, cover and wait for them to pop.
Add the remaining kernels in a single layer, cover and pop.
Shake the pan once they start to pop in earnest, and remove from heat once the they start to slow down.
Pour the popcorn into a bowl when it has settled.
Melt the margarine and whisk with the remaining seasonings until well-combined.
If you prefer some soft kernels, some dry kernels, pour over top.
For a more even coating, pour the mixture down the sides of the popcorn bowl evenly.
Swirl the popcorn by hand against the sides ensuring as even of a coating as possible.
Add an tablespoon or two of nutritional yeast, sea salt and any other seasonings to taste, and enjoy.
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