Recipe Category Archives: Gluten-Free Recipes

Heirloom Tomato Salad Recipe

By on August 6, 2017 in

My heirloom tomato salad is the perfect summer dish!

In the late summer months when heirloom tomatoes are bountiful at your local farmers markets, it is a simple way to enjoy these fresh vegetables during their peak.

The Heirloom Tomato is so perfect is needs almost no adornment!

How many delicious ways are there to enjoy them?

Even halving it and sprinkling it with some sea salt will be feast enough! Take a big juicy bite, and let the juices burst out and drip down your elbows!

At home we also love a heirloom tomato sandwich, on good crusty baguette, with avocado and watercress.

Another delicious way is to add diced feta or kashkeval and some olives (in this case omit the salt)

 

 

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Sun Dried Tomato Dip/Pasta Sauce Recipe

By on August 6, 2017 in

adapted from Levana Cooks using Garden Vegetable Levana Nourishments

This sun dried tomato dip is my own take on tapenade.

I just love sun dried tomato dishes, and never miss a chance to include them in dishes where I think they will fit. In this dip, pairing the  glorious sun-dried tomato with basil and olives is a surefire hit.

Take sun dried tomato dip in several exciting directions

  • Spread it as is on toast or bruschetta, or with vegetables as a dip.
  • Mix with a little low-fat mayonnaise, silken tofu, or yogurt (dairy-free OK), and get another variation on the original dip.
  • Boil some noodles and mix 1 cup of the cooking liquid into the mixture, and get a pasta sauce.
  • Mix with a little white wine and get a sauce for chicken or fish.

Don’t be afraid to make a larger batch: It freezes very well.

Please note I have no salt listed in the recipe, as I trust the tomatoes will provide more than enough salt. In fact I instruct you to rinse them so you end up with an overly salty dip.

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Hummus Recipe. All Variations

By on August 6, 2017 in

Hummus comes in pint containers in the supermarket.

Ooooops. Just kidding! But that’s how ubiquitous commercial hummus has become—a marked improvement over many other mediocre commercial offerings, but commercial nonetheless.

But wait till you see how simple it is, and how many hats it wears! There are so many exciting variations you can make throwing in small leftover portions of some interesting ingredients.

It is super healthy, so enjoy:

As a dip or spread, or in a sandwich. My granddaughter Tsofia simply couldn’t be without it! Let me also say, at the risk of appearing somewhat disingenuous, since hummus literally means “chickpeas” in Hebrew and Arabic, that you can substitute cooked tiny lentils (ready in just a few minutes) or canned white beans, and proceed exactly as instructed.

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Vegan Pasta with Swiss Chard and Shiitaki Recipe.

By on July 31, 2017 in

adapted from Levana Cooks using Mushroom Medley Levana Nourishments

 

Vegan Pasta. Gluten-free Pasta

I love to use soba noodles or Brown Rice Noodles for this Vegan pasta dish

My powerhouse vegan pasta main course!

Soba noodles are delightful, low in gluten and high in flavor. And brown rice pasta is totally gluten-free. Both pack in lots of flavor and nutrition, are delicious and a snap to prepare, a most welcome change from the same old same old wheat pasta.

My Pasta with Swiss chard is overlaid with Asian flavors; the lineup of flavors is fabulous, with the Swiss chard, shitaki, ginger and seaweed. Do try your best to get the seaweed, it imparts a funky briny flavor to the dish.

No problem making this pasta with Swiss chard gluten-free, using quinoa or rice pasta; only please watch the pasta cooking time, as gluten-free pasta cooks much more briefly than wheat-based pasta.

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Chilled Pea Soup with Mint Recipe

By on July 31, 2017 in

adapted from Levana Cooks using Garden Vegetable Levana Nourishments

Chilled Pea Soup is a delightful summer soup:

Bright green, vibrant and deeply flavored.

We are not paying enough attention to the possibilities of Fresh-Pea Soup, or to fresh peas for that matter. Often, fresh peas are demurely located on one side of our plate and generically called a side dish. In my chilled Pea Soup, the Fresh Peas are front and center, and responsible for the vibrant color and sweet and fresh flavor of this soup. Now, my Fresh Pea Soup vindicates the humble pea. I guarantee it!

Don’t get me wrong: I do love split pea soup: Take a look at my Moroccan Split Pea Soup! But my Chilled Pea Soup uses fresh peas, so you end up with a much less starchy soup. It’s ideal when you are looking, as I always am, for lower carb options. Also, it is totally natural and vegetarian.

I love to use frozen peas:

They are always there for you and every bit as delicious and nutritious as fresh peas.

Sometimes fresh loose (shelled) fresh peas are available and affordable, so go for them.

Although what I originally had in mind when I developed my fresh pea soup was a chilled soup, I can see no reason not to serve it hot as well. In this case, add the yogurt in each bowl as a garnish (do not cook it).

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