Recipe Category Archives: 30 Minutes or Less

Cornmeal Yogurt Blueberry Pancakes

By on March 18, 2017 in

adapted from Levana Cooks, using Mixed Berry Levana Nourishments

cornmeal yogurt blueberry pancakes

These blueberry pancakes have all the appeal of latkas, without the frying.

My blueberry pancakes are the perfect recipe to play with gluten-free flour. And nobody but you will even notice you made some accommodations for Healthy Gluten-Free Treats.

Don’t be surprised that I use frozen berries!

Unsweetened of course: Frozen Fruit are my great favorite: ready, sweet, delicious, always available, and always affordable. I recently made them with all-blue cornmeal, and they were delicious but they took on an ink-deep blue color, so I decided to make them with regular cornmeal and got the same delicious flavor but more pristine look above. You can easily make these pancakes dairy-free by using any dairy-free milk and yogurt.

You will love the pleasing grittiness of cornmeal in these blueberry pancakes!

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Pasta in Pesto Sauce Recipe. All Variations

By on March 18, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

pesto sauce

Pesto Sauce is one of the most versatile pasta sauces I know.

The perennial Pesto sauce favorite is based on basil, olive oil, and toasted walnuts; but we have seen it recast with a different herb or nut, and tasting just as delicious and interesting. Use it not only as a pasta sauce but as topping for cooked chicken or fish, or a dip. I find that toasting the nuts intensifies the pesto’s flavor, so don’t skip that step!

Did you know you can make pesto sauce with many other herbs than basil?

Scroll down, you’ll see!

And did you know you can make it vegan?

Ditto

It keeps really well, so don’t divide the recipe. Besides, I doubt it will last you long enough to go bad. A slather on a fantastic piece of sourdough toast and you will watch it go down fast!

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Millet Burgers Recipe

By on March 18, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

millet burger

Millet burgers are proof that millet is not just bird feed!

I have been making these wonderful veggie millet burgers since long before the gluten-free craze set in, and for no other reason than that I am devoted to experimenting with every single grain out there. As satisfying as a meat burger, only much lighter and much more nutritious!

The tiny millet grain is a nutritional powerhouse!

Millet, the tiny giant, is full of wonderful surprises! Easy to cook, easy to incorporate in salads and in soups. it works even in lieu of rice in rice pudding. Its flavor is pleasant and unobtrusive; it will obediently combine with other flavors you pair it with.

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Vegan Vegetable Scones Recipe

By on March 18, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

vegan vegetable scones

Vegetable scones are ideally easy to make, hearty and delicious.

And not just for breakfast, but also like a mini meal. You can make them at the drop of a hat, and they are quite close to bread and quick bread, and every bit as satisfying. Vegetable scones – interchangeable with vegetable biscuits – also pack a great nutritional punch, and do not include eggs to begin with: the ideal vegan breakfast treat.

Although you can make these vegetable scones with regular flour (in this case, simply use 3 1/2 cups regular flour total), I just love the idea that they are so easy to make the gluten-free way, and that they can be made with a wonderful selection of flours: No potato starch if I can help it, and help it I can!

Feel free to explore with other gluten-free flours, just as long as you total 3 1/2 cups flour, including the tapioca: Rice flour, chick pea flour, quinoa flour, etc…

I am on a kick tinkering with sorghum flour.

I love sorghum for the gritty texture it imparts to baked goods, especially if, as here, you include that little bit of vinegar for good volume.

Be sure not to forgo the nutritional yeast, this is what will give your “Un-cheesy” vegetable scones that cheesy je ne sais quoi in the flavor.

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Walnut Chocolate Blondies Recipe

By on March 18, 2017 in

adapted from Levana Cooks, usingVanilla Bean Levana Nourishments

Chocolate Blondies:

They are none other than Chocolate Chip Cookies gone high and square!

A couple weeks ago, I was baking chocolate chip cookies with kids in summer camp, and our baking conditions were rudimentary, to say the least. We needed to bake 48 cookies in a convection oven large enough to bake, say, 2 pans of 12 cookies. So, simple math, half the batter was in, half was out. What to do? I poured the remaining batter into the little tray with sides that goes into the convection oven. And, guys, it was fabulous. This is the one the kids wanted: The Chocolate Blondies Bars! They do look and taste like the love child of brownies and chocolate chip cookies: Good genes!

Back home, even with all the oven room I needed, I tinkered with the recipe, to obtain a sort of cookie tart that would give me a more dramatic presentation that the humble cookie. I thought the amount of sweetness that worked so well for  Chocolate Chip Cookies  needed to be reduced for the perfect bar. So I cut the sugar by half and never looked back, left everything else exactly as is, folded toasted walnuts into the batter,  poured the batter into a tart pan, and waited impatiently for my chocolate blondies. Yum!

Since my taste is always for a decidedly less sweet flavor, I greatly welcome the chocolate blondies variation.

This will work very well with gluten-free flour as well.

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