DIET FOR APPENDIX V: YEAST
The main sources of yeast are bread, stock cubes and Bovril, yeast extract (Marmite, Vegemite etc), and alcoholic drinks.
Soda bread and chappattis are good substitutes for yeast-leavened bread. Soda bread is made using baking powder.
Stock cubes are very difficult to replace, and stews and casseroles do taste rather insipid without them, although your taste-buds adapt to this eventually. If you have the time, you can make your own stock using bones and waste meat, or the remains of a roast chicken for poultry stock. Add some bay leaves or other herbs, and boil for about 20 minutes, in a pressure cooker preferably. Skim off the fat when cold, remove the bones, and then add salt to taste. The stock can be frozen for future use.
When cooking beef casseroles, try frying the beef thoroughly before stewing it, making sure all the juices in the frying pan are subsequently transferred to the casserole. This creates a rich meaty taste, which can be enhanced by adding thoroughly browned onions.
The only ‘instant’ yeast-free stock is a vegetable bouillon mix sold as a powder or a paste. It is obtainable in some healthfood shops or by post. The paste can also be used as a substitute for Marmite.
Toasted sesame seeds (spread them on tinfoil and toast under the grill using a low heat) or toasted sesame-seed oil (available at shops selling macrobiotic food) can also be used to give a stock-like flavour to casseroles, but be careful not to eat too much sesame.
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