Recipe Category Archives: Gluten-Free Recipes

Mock Crab Kale Salad

By on August 31, 2017 in

Adapted from Levana Cooks, using Levana Nourishments Mushroom Medley

 

Crab Kale Salad

Mock Crab Kale Salad!

I love to make salads with kale, as kale leaves are hearty and sturdy and do not wilt!

You need not worry about what to do with leftovers, even if you eat them the next day: the kale will be just about as bright and crisp as when you just made it.

I am going Asian with this mock crab kale salad: so much fun, such an exciting flavor and texture lineup. And best of all: EASY!

Fresh seaweed is increasingly easy to procure. I buy it at any sushi take out counter.

organic-kale-levanacooks

I find organic Kale much more delicious and easier to eat than the conventional one: More leaf, no curls, less rib and ideally dark and nourishing. In a pinch, use pre-washed baby kale leaves.

Kale is so lucky: It gets a massage each time before it gets eaten!

Don’t skip this easy and brief massaging step: the dressing penetrates the leaves and tenderizes them.

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Salmon Tomato Basil Sauce Recipe

By on August 31, 2017 in

Adapted from Levana Cooks, using Levana Nourishments Garden Vegetable
salmon tomato basil

Salmon Tomato Basil Sauce:

Easily is one of the best salmon dishes you will ever taste.

And one of the easiest to prepare. The fresh tomato, basil and lemon team up to impart a bright flavor and wonderful color to the salmon sauce.

There are two simple secrets to making perfect salmon:

The first is hardly a secret by now, but I can’t emphasize it enough, and not only in this salmon tomato sauce but everywhere: do not cook salmon a second longer than instructed; the second secret is, use a wide skillet that will fit the salmon snugly in one layer.

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Chocolate Beet Cake Recipe

By on August 13, 2017 in

Chocolate Beet Cake?

Did someone say Chocolate and Beets? Have we gone nuts? Nope!

The beets add natural sweetness to the batter.

And chocolate and cake are a marriage made in heaven! For a richer chocolate beet cake, ice with your favorite frosting or top with a dollop of cream. Spelt flour gives this cake a nutty flavor, but you can substitute most any flour for it, including gluten-free.

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Rice Pasta with Seaweed Miso Sauce. Gluten-Free

By on August 13, 2017 in

Rice Pasta is something I love to cook with.

Rice Pasta lists 2 ounces per serving (about 200 calories), but please believe me:

1 pound yields 16 generous servings in my dishes.

It may have to do with the fact that I use the pasta as a natural carrier for all the fantastic goodies I include in the dish, as in:

Less pasta, more goodies.

So in a serving of my pasta dishes, the caloric cost of my pasta proper is about 100 calories tops. In other words, a fantastic deal. You end up with a low carb highly nutritious pasta dish.

Here is one of my favorite rice pasta dishes: Overlaid with Asian Flavors (Matcha, Sake, Miso. Mmmmm). Gluten-Free. Vegan. Spreading the Superfoods really thick. And because I am using Levana Nourishments, as always, the recipe gets great simplified and streamlined

And because it is gluten-free, it doesn’t continue to absorb liquid as it sits, so its perfect to make in advance, as we do for Shabbos, and leftovers are as good or even better as the first serving. It doesn’t hurt that you don’t need to cook Rice pasta; Soak it, drain it, use it.

No problem dividing the Rice pasta recipe. But why should you?

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Chicken Tajine with Haricots Verts. Beef Variation

By on August 11, 2017 in

adapted from Levana Cooks using Garden Vegetable Levana Nourishments

Haricots Verts

They are string beans’ slender and elegant French cousins. Aren’t all French cousins slender and elegant? Not fair!
I find haricots verts increasingly easy to find: They are a little more expensive but well worth it, bright, dense and crunchy. They are perfect frozen as well. If not, of course string beans will do, but in this case, use only fresh, as frozen string beans won’t stand up to the cooking time.

Moroccan Chicken Tajine with Haricots Verts

The demure string bean gets elevated to star status in our Moroccan way of cooking. Side dish? Never heard of it! All aboard in a tajine! Is it any wonder we Sephardis and all Moroccans love our vegetables? The string beans will be past the al dente stage here—they are an integral part of the dish.

Scroll down for the beef variation!

 

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