Recipe Category Archives: Mushroom Medley Levana Meal Replacement

Mushroom Barley Soup Recipe

By on October 19, 2017 in

Mushroom Barley Soup

Adapted from LevanaCooks, using Levana Nourishments Mushroom Medley

Here comes the hearty and wonderful classic!
I love barley so much. Take a look at my Jazzed Up Cholent Soup, with Black Barley, or my couscous recipe, using barley couscous 

Attention Gluten-Free friends: Mushroom Barley Soup is for you too!

Brown or wild rice or steel-cut oats will be a great substitute for the barley.

This recipe makes a great big batch of mushroom barley soup

Please don’t divide it; once you got that pot going, and you did all that dicing, you deserve the reward of finding a container or two in your freezer on one of these chilly nights when you were to harried to cook! It will be ready when you are. It freezes perfectly, by the way! Just sayin’!

Attention Carb Counters:

Don’t attempt a Grain-Less Mushroom Barley Soup!

You have 1 1/4 cups total of barley or other grain: less than 2 tablespoons grain per pint serving, and lots of deliciousness and creaminess: very reasonable!

No problem shredding all the vegetables instead of dicing them:

You will go much faster. The food processor will do it all for you!

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Quick Pho Recipe. Vegetarian Option

By on October 18, 2017 in

Quick Pho

Adapted from LevanaCooks, using Levana Nourishments Mushroom Medley

Pho is a wildly popular Vietnamese noodle soup

It includes broth, rice noodles, vegetables and meat.

Pho has traveled beautifully, and has become a complete meal comfort food in many homes and restaurants around the world.

It usually uses as its base beef bone broth that cooks overnight. If you have time to make it, more power to you. I will not go here into the making of a beef bone broth. Certainly not because I don’t think beef broth is wonderful and wonderfully nourishing, but because my goal here is to encourage you to make pho on short notice.

So my solution to a bone-broth-less pho is miso paste, and a good splash of sake

There are no hard and fast rules to what pho should include, but some key ingredients are always in place:

  • Very thin sliced meat. The meat practically cooks on contact, in seconds, and is added all the way at the end of cooking. Seitan or tofu for a vegetarian version.
  • Sprouts, lime, cilantro and scallions are added just before serving

I think of Pho as the culinary love child between miso soup and pad thai.

Indeed many ingredients included in miso soup and pad thai are showcased in pho, and the recipe is just as elastic as for these two great favorites.

I will include some of my favorite ingredients, and you will play with your broth and your vegetables as you see fit

Attention Vegetarian friends:

Pho is for you too! Simply skip the sliced beef, and add seitan strips and/or firm tofu cubes

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Hot and Sour Soup Recipe. All Variations

By on September 13, 2017 in

Adapted from Levana Cooks, using Levana Nourishments Mushroom Medley

Hot Sour Soup is almost as easy to make as its first cousin, Miso Soup.

This is where you watch those umami Asian seasonings do their magic in no time. Hot sour soup has only the added initial step where you coat the chicken and stir-fry it before adding all remaining ingredients, and even that step disappears when you make a vegetarian hot and sour soup with tofu, or a fish hot and sour soup. In fact I am including the Miso Soup link in this recipe, for all variations. Just as long as you leave the eggs and the vinegar in the dish, you can play with as many ingredients and varieties as those I have listed in the miso soup.

Hot Sour Soup is another whole-meat-in-a-bowl winner!

All variations are in the Miso Soup Link!

This is where you watch those umami Asian seasonings do their magic in no time. Do not forgo the super quick initial step where you coat and stir-fry the chicken strips, as it adds a whole wonderful layer of flavor and texture!

This is one more exciting chicken soup to add to your repertoire!

Get familiar with arrowroot, the noble thickener, my favorite!

Vegetarian? Don’t let it stop you from enjoying hot and sour soup! Just as long as you leave the eggs and the vinegar in the dish, two important trademarks of the soup, you can play with as all the varieties I have listed in the miso soup linked above, and use, fish or tofu, rice noodles etc…

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Sea Bass Sake Broth Vegetables Recipe

By on August 31, 2017 in

Adapted from LevanaCooks, using Levana Nourishments Mushroom Medley
sea bass

Sea bass is an expensive treat

That’s the bad news. But the good news is there is very little you need to do.

Sea bass is the best. My dish here is Asian culinary minimalism at its best. The light cooking broth is incredibly flavorful and fragrant, and is mild enough not to overpower the delicate flavors of the sea bass. The whole dish is ready in minutes!

My sea bass dish is a hybrid between a dish and soup; it is in my cookbook The Whole Foods Kosher Kitchen. In this version the dish is just as easy but it is meant as a main course, as I add a couple more ingredient to make it a meal in a bowl.

Dashi is desiccated fish (most often anchovy) powder, and in the kitchen it acts as an umami dream come true.

Although Kosher dashi is used in most Kosher sushi restaurants, finding it in retail stores is all but impossible (hopefully not for long; dear readers make a big fuss with your sushi merchants so they start carrying it soon: yes, it is as simple as that!). The great news is, anchovy paste is a fantastic close second. Oh I know, the very idea of anchovies make your skin crawl, but don’t even say the A word, just let the anchovy paste do its unseen magic. A headline I recently came across read, “Anchovy: A blessing if disguised” Anchovy paste is widely available and inexpensive, and comes in incredibly handy: Making Caesar dressing? A squeeze of anchovy paste. Making a dip or pizza? A squeeze of anchovy paste. Making a (meatless) broth? A few squeezes of anchovy paste. You see where I’m going with this!

One important thing to remember when you use anchovy paste:

Do not add any salt whatsoever in the whole dish, as it is salty enough to season the whole dish.

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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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