Recipe Category Archives: Garden Vegetable Levana Meal Replacement

Mock Crab Cakes Recipe. Gluten-Free Friendly

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

mock crab cakes

My mock crab cakes are a staple in a my house.

Crab cakes and other seafood goodies were always verboten in the world of kosher dining. They were also verboten to all diners who frown at eating seafood.
But recently some inspired professional foodie recreated the texture and flavor of crab with a plain-vanilla-type fish called pollock: Ta-Da! Mock crab was born! And Mock Crab Cakes soon followed!

Mock crab is processed minimally, so I have no trouble using it, in these mock crab cakes and several other fish treats.

I don’t think you will find more than a handful of fried dishes in my whole cooking repertoire. Only those very few dishes whose flavor or texture would be compromised by cooking them any other way, and these mock crab cakes are just one of them.

Guess what? mock crab cakes freeze beautifully!

I risked freezing a couple of these, just to see what happens, and they were perfect! YAY! I reheated them in a 300*F oven, uncovered. But I also tried them cold, diced in salads, or in sandwiches, with a good smear of your favorite sauce, and your favorite toppings. Fantastic!

 

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Dried Fruit Tsimmis Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

tsimmis

Tsimmis is a perennial Jewish Holiday Favorite.

There seems to be no Rosh Hashana without it, as it is the perfect quintessence of all our prayers on a dinner plate: Sweet, strong, deep, spicy, nourishing, delicious. My Tsimmis Recipe is included in my giant Rosh Hashana Recipe and Menu File, with an amazing selection. But this doesn’t mean you can’t enjoy it anytime. It has a few of my favorite things: Sweet potatoes, dried fruit, pineapple, warm spices.

Tsimmis falls in a grey area between savory and sweet:

Although it is meant as a side dish for meat and poultry, it regrettably often errs on the sweet and cloying side,  making it sometimes unsuitable even for dessert. There is no good reason for that. My Tsimmis relies entirely on naturally sweet vegetables, fruit and spices for sweetness, so it amply falls in the category of healthy cooking.

I love to make the full recipe

It seems to improve with age, so a couple days in the refrigerator is perfectly fine. Plus it freezes very well.

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Apple Cabbage Fennel Compote Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

fennel

Fennel is somewhat neglected in this country.

Quel dommage! This Cabage-Fennel-Apple trinity a real winner, besides being a real nutritional powerhouse. The sage brings all the flavors together. This will do excellently, alone or as a side dish with poultry or sliced steak. Try it as part of a vegetarian main course over kasha or in a kale salad

The food processor will do all your slicing and shredding in a wink of an eye!

The braising reduces the dish to a small, powerful delicious heap.

PS: Dear pregnant moms, did you know fennel does wonders for nausea? I kid you not. It was always my best friend throughout my (very tough) pregnancies. You’re welcome!

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Lasagna Shells Recipe. Vegan Variation

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

 

lasgana shells

Lasagna Shells are my perfect lazy lasagna!

I swore off slaving on layered lasagna some years ago, after a lasagna I made with my grandchildren grew a little too high and took forever to cook. Oh, and made a big mess.
Seriously, I find making lasagna too time consuming, but I love the dish.

So, lasagna shells to the rescue: same ingredients, same great taste, and no layering!

Stuffing the shells takes no time flat. And they cook in a fraction of the time lasagna takes.

Enjoy some now, and freeze the rest!

The recipe I am giving you here is beyond simple. Just mix, stuff, bake and enjoy.  All the wonderful flavors are in!

No problem making vegan lasagna shells:

Substitute vegan cheese, sour cream, nutritional yeast etc for the feta and ricotta.

I would love to find some gluten-free jumbo shells, for our gluten-free friends. I’ll keep looking:-)

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Pasta Tuna Sauce with Fennel Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

pasta with tuna sauce

Pasta Tuna Sauce and Fennel:

Opposites attract, in the kitchen and beyond! Tuna and Fennel: yum! Besides, my funky pasta tuna sauce is a whole new and fun way to eat canned tuna! Do not be alarmed by the fact that I don’t drain it—that’s practically all the oil contained in the dish, and that’s where all the good flavor is.

No added salt, please, as the tuna has enough to season the whole dish.

I adore Fennel: I think you can tell!

Just browse through my recipes and you will see how liberally I use it. Delicious, nutritious, low carb, low calories: Go for it!

You need not write off pasta as a high-carb dish:

Choose spelt pasta, or soba noodles, or rice noodles etc…. and enjoy pasta as often as you like, as do I!

I recommend Linguini or Spaghetti for my pasta with tuna sauce, but you can play with other pasta, just as long as it is not hollow, as this sauce would be too rich. I could see any flat noodles work very well.

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