Recipe Category Archives: Garden Vegetable Levana Meal Replacement

Quick Moroccan Vegetarian Bean Soup Recipe.

By on January 15, 2018 in

Adapted from Levana Cooks, using Levana Nourishments Garden Vegetable

bean soup

Vegetarian Bean Soup:

Another delicious all-vegetarian and inexpensive Moroccan soup, done the quick way.

Comfort food at its best. Unlike on my personal blog, I am using canned beans in this vegetarian bean soup recipe, as the theme of this whole recipe section is to get a perfect meal even when we are short on time. But this is the luxury that using Levana Nourishments affords you, as you start with that powerful pouch, which packs a powerful punch.

 My Bean Soup Freezes Beautifully.

So, don’t divide: Freeze! You will be happy to find a container in the freezer when you are short on time and crave a large bowl of comfort food!

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Cabbage Sauerkraut Soup Recipe

By on January 15, 2018 in

Adapted from Levanacooks, using Levana Nourishments Garden Vegetable

cabbage sauerkraut soup

My Cabbage Sauerkraut Soup: Double cabbage treat.

I look for every excuse to use the humble cabbage, like in this cabbage sauerkraut soup. Talk about gastronomie sans argent, with nutrition worth its weight in gold.

Cabbage and caraway have a natural affinity.

They team up with the potatoes to produce this delightfully funky cabbage soup.

The addition of the fermented sauerkraut in this cabbage sauerkraut soup makes it a wonderfully healthy choice.

Spreading the cabbage flavor thicker still, and adds such intense  flavor that the addition of any meat product becomes virtually superfluous. I hope you always welcome, as I do, a delicious vegetarian soup!

I love this cabbage sauerkraut soup nice and chunky, and the clear broth is delightful.

However, when kids are involved, I will cream it with an immersion blender.

Creaming this cabbage sauerkraut soup is an innocent trick I use to get kids to eat it: while they might discard the ingredients they can spot in the soup, they will greatly appreciate the sum total of all these “controversial” and totally undetected ingredients: Trust me: Tried and true!

If a very low carb soup is what you are after, no problem substituting celery root for the potatoes.

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Chopped Liver Recipe. Lighter Version Option

By on August 31, 2017 in

 

Adapted from LevanaCooks, using Levana Nourishments Vegetable Medley
chopped liver

Chopped liver, provided it’s well made,  shouldn’t be treated as… chopped liver.

In a sandwich, with tiny gherkins and shredded lettuce, it is one of my favorite treats.

Buying livers ready broiled:

Lately I have spotted, and used with great luck, vacuum-packed and beautifully packaged broiled livers. This way of conditioning them makes them much less perishable.

I  use mayonnaise very sparingly as a rule, but I insist on using it here:

It lightens up the color of the finished dish, and binds all together; do not use a drop more mayonnaise than necessarily to make it all come together. I use low fat mayonnaise.

Now that we had this little talk, scroll down for a lighter take on chopped liver.

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Fennel Soup with Zucchini Recipe

By on August 31, 2017 in

Adapted from Levanacooks, using Levana Nourishments Garden Vegetable

Fennel Soup is pure seduction.

Many Americans have yet to get turned on to fennel. Any chance I get to sneak in those veggies that are somewhat neglected in America, and beloved beyond, I am there: So for today, that will be Fennel! Fennel and anise seeds are a constant in many of our Moroccan dishes, both sweet and savory, and make our bread beautifully fragrant. It works its unseen magic and yields a silky texture and sweet – but not cloyingly sweet – flavor. Its caloric content is ideally low. A real nutritional bargain too!

We want to keep this fennel soup nice and pale (no colors), a sort of trompe l’oeuil Vichyssoise, so be sure you use yellow zucchini.

My Fennel soup is good year-round, as it is perfect served hot or chilled.

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Tomato Fennel Salmon Recipe. Pasta Variation

By on August 31, 2017 in

Adapted from Levana Cooks, using Levana Nourishments Garden Vegetable

Fennel Salmon

My Fennel Salmon was a huge hit!

My attempts to make my fans fall in love with fennel are perennial.

Why is Fennel so hard to love this side of the Pond? We are making some inroads, I’m glad to report! I figured, I will camouflage the fennel by:
– Grinding it
– Pairing it with surefire crowdpleasers like tomatoes, salmon and olives
– Making it on a stovetop, tajine-style. What could possibly beat a Moroccan dish?

Sorry but not sorry about tricking you: my Fennel Salmon was devoured.

So I made a sort of coulis with the tomatoes and fennel, and used it as a bed for the fennel salmon. It was easy and quick, and it smelled heavenly. Oh, and no searing, no frying no sauteing. All aboard, that’s all!
Oh wait, no, that’s NOT all: Take a look!

I made this fabulous pasta with the leftover Fennel Salmon:

All I did here was toss some boiled rice noodles with the salmon (which I flaked) and the sauce, and it was the best. So: two great dishes for the price of one? Sounds good to me!

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