How to use up nutritional yeast

Q: What can I do to use up nutritional yeast?

A: There are lots of things to do with “nooch.” A lot of recipes call for it as a vegan substitute for Parmigiano-Reggiano.

Q: Does homemade vanilla extract go bad? Three years ago I made a big batch and still have some left. It looks and smells fine and I see no visible mould or particulate matter except for the seeds.

A: As long as yours smells and looks good, then you should be fine.

Q: Can I just buy vanilla beans and stick them into a bottle of vodka to make homemade vanilla? That sounds like fun.

A: Yes. Slice them in half lengthwise, drop the beans in a small bottle, top with vodka and let it sit in a coolish, dark spot for several months.

Q: Isn’t there a risk of a lack of uniformity with homemade vanilla compared to commercial pure vanilla extract? How do you adjust recipes whose vanilla measurement is predicated on the commercial product?

A: Vanilla isn’t that consistent, and recipes don’t call for enormous amounts. Treat homemade vanilla as you might treat salt, tasting and adjusting if you feel more is needed.

Q: I have a gift of lemon curd, and don’t know what to do with it. I do not bake.

A: Buy things — biscuits, storebought pound cake — to warm and smear it on. Or make little parfaits with lemon curd, yogurt or whipped cream, berries, granola.

Q: I’m very bored with my rotation of vegetarian protein sources (lentils, chickpeas, black beans, tempeh, tofu). Any suggestions for how I can spice things up or try something new?

A: Keep in mind that you’re getting protein from grains, too, so work more of those in. Also, don’t scoff at seitan — there are really nice versions out there.