Binge Worthy Popcorn

Popcorn for bingeing your favorite shows on Netflix while the rainy-bad-cold weather can still justify it! 

Since I’ve learned that I’m allergic to just about everything, I’ve had to cut out–among other things–dairy. I’m also allergic to soy, which a lot of dairy-substitutes are made of. Welp, that screws up a lot of recipes, and it also screws up a lot of the old standard things I’ve been used to eating my whole life. But I’ve found some great substitutes that make life with allergies easier, and I’d like to share them with you.

One is nutritional yeast flakes. Nutritional yeast flakes have a buttery flavor that I use to season meat and veggies before grilling or cooking. Sprinkled on popcorn, they’re fantastic. (Also, did I say, good for you?)

Also, there’s this: Miyoko’s Creamery Organic European Cultured Vegan Butter. I can’t tell the difference between this and real butter made from happy cows that spend their days grazing the rolling green fields of Ireland. (I was a butter connoisseur before I was told to stay away or else; if you’re not allergic, I recommend Kerrygold Pure Irish Butter).

Now that you know the most important ingredients, here’s my recipe for Good-for-You Popcorn:

I pour a layer of plain popcorn kernels into a puddle of olive oil in the bottom of this microwave popcorn popper.

I then add a pat or two of Miyokos not-butter butter in the top, so it can drip down as it melts. (Or you can use Kerrygold if you’re not allergic to dairy.) I set the microwave to run for 3.25 minutes (your microwave may be different). Then I watch (and listen) for the container to fill and the popping sound to slow. If the popping sound starts to lag, go ahead and take out the popper. Dump it immediately into a bowl and sprinkle the yeast flakes in, along with any other seasonings you love. (Salt, pepper, garlic, etc.)

Do you have a recipe to share? If so, please let me know! I’d love to include it in my next newsletter–with full credits given, of course!

2 Responses

  • Cooking popcorn in a cast iron pan with coconut oil gives a VERY buttery and decadent flavor! It takes a time or two to get the hang of it but once you do, you will make popcorn that is the envy of every movie theater!

    • I used to have a cast iron pan, but who knows where it went. (How does a heavy cast-iron pan disappear, I wonder?) When I’m done downsizing and have found our next right place, I’m going to buy one so I can try this! (Or maybe I’ll just come to your house and ask you to make your decadent popcorn!)

Leave a Reply

Your email address will not be published.