Recipe Category Archives: Garden Vegetable Levana Meal Replacement

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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Indian Pancakes Recipe. Vegan and Gluten-Free Options

By on March 18, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

indian pancakes

Indian Pancakes turn a traditional comfort food into an exotic and delicious meal

They are a snap to make and lots of fun to eat, and quite versatile. I whip them out anytime.  An added bonus is, they are very easy to make the vegan and/or the gluten-free way.

Indian Pancakes are substantial enough to be a significant part of a main course.

The types and amounts of spices and fillings suggested are totally flexible, just as long as you leave the curry in. Frozen chopped spinach, kale, frozen diced zucchini, red pepper, mushroom, diced tomatoes etc… are all good: Frozen vegetables are a great choice and a great time saver.

No problem making Indian Pancakes in advance, even freezing them, and reheating them.

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Mustard Greens Braised in Beer Recipe

By on March 18, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

mustard greens

Mustard greens are a great side dish.

Always a great choice, hot or at room temperature. You will love the spicy sweet-and-sour flavor and the funky look of this dish. Mustard greens are so good for you, and there’s so many dishes you can use them in: Raw in salads,  juiced, stir-fried, even in vegetable burgers or omelets. I would also try kale, collard or turnip greens prepared this way, it’s pretty foolproof.

Don’t let the stems go to waste!

Throw them in a soup, and discard them at the end of cooking.

Beer is the secret ingredient in this mustard greens dish.

So don’t skip it! No problem using non-alcoholic beer.

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Quinoa Salad with Raisins and Mint

By on March 16, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

quinoa salad

Quinoa Salad comes in a dozen exciting shapes and forms:

All exciting, all healthy and delicious, and all gluten-free. Quinoa is the grain I use most often in salads, even in Tabouleh

I am going with a decidedly Sephardi Quinoa Salad, with our beloved Moroccan Seasonings. It comes out incredibly fragrant.

You can very easily turn this quinoa salad into a main course: Scroll down for Main Course Variations!

I find quinoa the perfect grain and most calorie-effective: just one cup raw quinoa grows and grows, and cooks up to be more than 5 cups cooked and fluffed quinoa. Simple math informs me that measure for measure, quinoa – in quinoa salad and all quinoa dishes – is a nutrition bargain. Raw quinoa is 170 calories for 1/4 cup: 170 calories for almost 1 1/2 cups cooked quinoa. Pretty amazing, no?  Thought so!

If you want quinoa to be your friend and do your bidding, here are two very simple secrets you need to know:

  • Rinse it in cold running water in a strainer, until the water runs clear. Rinsing it rids it of the saponin farmers spray on it to keep bugs away. Some brands quinoa clearly list their quinoa as pre-rinsed. in this case skip the rinsing step.

  • Quinoa cooks better and grows better if you start out with cold water

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