One of my favorite and healthy snacks to make is popcorn. I make two versions of this popcorn, one vegan and one not, both equally delicious. The vegan version uses nutritional yeast to obtain that “cheesy” flavor and contains loads of vitamins. It’s so good I actually use it in the non-vegan version. Both recipes are below.

The Vegan Way

Ingredients:

• 1/3 cup corn kernels
• 3 tbs extra virgin olive oil
• truffle salt (to taste)
• 3 tbs nutritional yeast

Recipe:

Heat the oil in a large pot over medium heat and drop in three corn kernels. Wait for them to pop and then add the remaining corn, and put the lid on the pot. Continue popping until you hear the sound of the popping slow down (never wait till the popping has stopped completely because the popcorn will have burned by that time). Once popped, open the lid and add the truffle salt and nutritional yeast, and stir together. Add another 1 tbs of oil to the corner of the pan, then stir (to create a coating for the nutritional yeast and truffle salt to cling to), and enjoy!

The Non-Vegan Way

Ingredients:

• 1/3 cup corn kernels
• 3 tbs extra virgin olive oil
• truffle salt (to taste)
• 1.5 tbs nutritional yeast
• 1.5 tbs parmesan cheese
• 1 tbs butter melted

Recipe:

Follow directions above. Once popcorn is popped, open lid and add the melted butter. Then add the truffle salt, nutritional yeast, and Parmesan cheese.