Cornmeal and Nooch Croustades

Cornmeal and Nooch Croustades

Simply put, croustades are crusts. So easy to make, my scrumptious version is infused with the irresistable flavor, nutrition, and the golden color of nutritional yeast powder, aka "nooch," combined with cornmeal and white whole wheat flour. Coconut oil (now known to be a "healthy" fat) and ice... Simply put, croustades are crusts. So easy to make, my scrumptious version is infused with the irresistable flavor, nutrition, and the golden color of nutritional yeast powder, aka "nooch," combined with cornmeal and white whole wheat flour. Coconut oil (now known to be a "healthy" fat) and ice water make them delightfully tender and just a little bit flaky. For the preparation in the photo, I flavored them with a touch of turmeric and smoked paprika, but these croustades lend themselves to a host of different herbs and spices. Just let your topping be your guide. If you're concerned about competing tastes, you can leave out the additional spices, using only sea salt, and they will be perfectly delicious and highly adaptable. I make the croustades about 4-5 inches in diameter and use them as the base for all kinds of delicious toppings as a first course or a light lunch. However, you could make them much smaller to serve as bite-size appetizers. In the photo, I spread them with my kale pesto and then topped them with some black beans leftover from a restaurant meal, a dab of vegan sour cream, and a garnish of lightly marinated sliced carrot and radish leftover from a Chinese restaurant meal. The latter tasted of a hint of sugar and vinegar, so I just drizzled them with a little lime juice and sprinkled them with chipotle chili powder to nudge them in a more Hispanic direction. Delish! Read More