Recipe Category Archives: Gluten-Free Recipes

Beer Braised Mushrooms with Tempeh Recipe

By on March 16, 2017 in

adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

tempeh

Tempeh looks as uninspiring as it sounds, I am afraid!

But if you do go past its appearance and unromantic name, you are in for a real treat:

Tempeh is made from cooked and slightly fermented soybeans and compressed into patties.

It is then diced and used in stir-fries, soups, and stews. Because of its low-fat and high-protein content, it is an ideal choice in vegetarian diets. It can be found in the refrigerated section of most health food stores and in the natural foods aisle of well-stocked grocery stores. In the finished dish, tempeh will have soaked up all the good cooking juices and lost its objectionable drab color and spongy texture.

So: Have I used my modest powers of persuasion enough for you to try Tempeh?

I hope I have. It’s delicious! A Perfect Vegetarian Main course. You might want to consider throwing everything in a Crock-Pot and set on a low temperature in the morning for that night’s dinner, or at night for the following day’s lunch.

Continue Reading 0

Raw Overnight Oats Recipe. All Variations

By on March 16, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

raw overnight oats chia

Overnight Oats are a super healthy and super quick breakfast treat.

Steel-cut oats, are my rock-star grain and are perfect in this overnight oats breakfast. There’s nothing you can’t do with steel-cut oats. They are naturally gluten-free too, as long as they are marked gluten-free, which will clearly indicate the steel-cut oats were processed in gluten-free machinery. Take a look at the superfoods lineup of ingredients in this overnight oats recipe!

I highly recommend Kathy Hester’s Book OATrageous, where she shares over a hundred fantastic and easy oat-based recipes, both savory and sweet, even oat-based bath products!

In my overnight oats, no cooking and no mess whatsoever!

The steel-cut oats “cook” just by soaking them in a liquid. The resulting pudding is, just like Kathy Hester says, OATrageous! Want your rice pudding to be super delicious and super nutritious? Make it with steel-cut oats, and get optimal nutrition even at breakfast time, even at dessert time, as this dish is a good enough treat to serve for dessert too!

Below is the basic recipe just as I made it in my tinkering with raw steel-cut oats pudding on my first try, and I will include all variations.

The chia seeds contribute a pleasant viscosity to the final texture;

Chia seeds are a worthwhile match for the steel-cut oats on every count: cute look, flavor, texture, amazing nutritional contribution.

Although I greatly value old fashioned oats and use them extensively (as a quick soup thickener, in cookies, in bread doughs, even in meatloaf, kugel and veggie burgers), for this raw overnight pudding we only want the steel-cut oats. Old-fashioned oats, shaped as thin slices, would absorb the liquid too quickly and get mushy, and you would end up with not enough texture.

So: Steel-cut oats is the way to go for this overnight oats breakfast.

Continue Reading 0

Patriotic Mocktails Recipes. All Variations

By on March 14, 2017 in

Mocktails: Mock Cocktails. Get it?

You can have every bit as much fun with delicious and exciting non-alcoholic drinks, saving on sugar, empty calories and yes, alcohol.

Make your mocktails Fun and FUNctional!

I am including Levana Nourishments in my mocktails for maximum nutrition.

In honor of July 4th, let’s make some patriotic mocktails:

Grand old mocktails the colors of the Grand Old Flag!

Get yourself a high quality blender:

You will get a perfectly smooth mixture even while you keep all the fiber in.

Frozen Vegetables and Fruits:

My favorites: intensely flavored, clean, cut, at the height of their ripeness and sweetness.

Less ice, more frozen veggies and fruits!

Good patriotic cook that I am, I am thinking red food, white food, blue foods. The more intense the food color, the more nourishing the food. Please include even the ones you think are weird: cauliflower, white beans, jicama etc… They will add bulk and texture and will go totally undetected.

Think Red

Mixed Berry Levana Nourishments, raspberries, cooked beets (canned, frozen or vacuum-packed cooked), watermelon, red chard, strawberries, rhubarb, pomegranate, cherries, cranberries.

Think White:

Vanilla Bean Levana Nourishments, Banana, cauliflower (raw or frozen), old-fashioned oats, coconut, pears, jicama, peeled cucumber, peeled celery, fennel, frozen or canned artichoke hearts, raw or cooked corn, tofu, cooked white beans.

Think Blue

Mixed Berry Levana Nourishments, blueberries, purple kale, purple carrots, dark plums, dark grapes, raw or cooked purple cauliflower, purple cabbage, dark figs

 

Continue Reading 28

Oatmeal Cookies Recipe. All Variations

By on March 10, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

oatmeal cookies

My oatmeal cookies recipe is a gem, and does all my bidding:

I make them with added nuts and seeds, gluten-free-friendly, vegan-friendly, you name it! I use the recipe in a dozen permutations and get different oatmeal cookies each time, all delicious, fun and exciting.

These oatmeal cookies are so crunchy you can crumble them and use them as granola:

In fact as often as not, this is the way I make my granola, and believe it or not I find it easier that way.

Couldn’t live without them! They will be your best friends, as they are so versatile! In fact, don’t even bother with a mixer: All ingredients aboard, mix, shape, bake, that’s the whole story!

Occasionally I have an urge to eat more of oatmeal cookies than is good for me, and I forgo a whole meal so I can splurge and have four or five of them instead, with a cup of tea. In this case, I conveniently call them lunch: They are real food!

Worried you won’t be able to keep your hands off my  (OK, your) oatmeal cookies?

Store them out of sight, in the freezer. No need to wait for them to defrost: Cookies never freeze solid!

Continue Reading 37

Pumpkin Chestnut Mousse Recipe

By on March 10, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

pumpkin chestnut mousse

Pumpkin Chestnut Mousse with red beans:

Does this sound funky enough for you?

The best part is, no, make that the best parts are:
– No cooking
– Delicious
– Vegan
– Raw
– Quick
– Nutritious enough to be much more than dessert, indeed part of dinner.

And Gluten-free to boot!

No time to make dessert? I have here what it takes to make six ample servings of something absolutely delicious without turning on your oven or your stove. I admit it: I was in a mad scientist mood when I dreamed up this pumpkin chestnut mousse: The bean-pumpkin-chestnut trinity is as improbable as it gets, but it works! I knew a star was born, and it became one of my favorite comfort foods! All natural, and no cooking whatsoever!

Who knew beans could find their way into a dessert?

Just listen to what my son Yakov wrote me: “Ma, your unlikely bean pumpkin chestnut mousse concoction (I think that’s what you should call it) was delicioso! My kids gobbled it up, and I stole a few bites. Yummy!”  At first he had looked too horrified to taste it after I rattled off the ingredients, even though I offered him a dollar bribe, just for old times’ sake, but then he reconsidered….. Morality: Do NOT rattle off funky ingredients! Especially when the said funky ingredients are blended and do their unseen magic, just offer a serving of the delicious stuff for dessert, and wait till it’s been devoured. Oh gosh I almost forgot: don’t talk about beans, OK?

Vacuum-packed chestnuts have recently become widely available, and a real pleasure to use in savory and sweet dishes. And if you happen to have freshly cooked pumpkin, of course use it.

Continue Reading 27

Sign Up For Our Newsletter

  Join our email list today, and get a 30% discount on all our flavors! Enter your information on the bottom right of this page
  • This field is for validation purposes and should be left unchanged.