Recipe Category Archives: Vegan Recipes

Indian Pancakes Recipe. Vegan and Gluten-Free Options

By on March 18, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

indian pancakes

Indian Pancakes turn a traditional comfort food into an exotic and delicious meal

They are a snap to make and lots of fun to eat, and quite versatile. I whip them out anytime.  An added bonus is, they are very easy to make the vegan and/or the gluten-free way.

Indian Pancakes are substantial enough to be a significant part of a main course.

The types and amounts of spices and fillings suggested are totally flexible, just as long as you leave the curry in. Frozen chopped spinach, kale, frozen diced zucchini, red pepper, mushroom, diced tomatoes etc… are all good: Frozen vegetables are a great choice and a great time saver.

No problem making Indian Pancakes in advance, even freezing them, and reheating them.

Continue Reading 21

Mustard Greens Braised in Beer Recipe

By on March 18, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

mustard greens

Mustard greens are a great side dish.

Always a great choice, hot or at room temperature. You will love the spicy sweet-and-sour flavor and the funky look of this dish. Mustard greens are so good for you, and there’s so many dishes you can use them in: Raw in salads,  juiced, stir-fried, even in vegetable burgers or omelets. I would also try kale, collard or turnip greens prepared this way, it’s pretty foolproof.

Don’t let the stems go to waste!

Throw them in a soup, and discard them at the end of cooking.

Beer is the secret ingredient in this mustard greens dish.

So don’t skip it! No problem using non-alcoholic beer.

Continue Reading 28

Quinoa Salad with Raisins and Mint

By on March 16, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

quinoa salad

Quinoa Salad comes in a dozen exciting shapes and forms:

All exciting, all healthy and delicious, and all gluten-free. Quinoa is the grain I use most often in salads, even in Tabouleh

I am going with a decidedly Sephardi Quinoa Salad, with our beloved Moroccan Seasonings. It comes out incredibly fragrant.

You can very easily turn this quinoa salad into a main course: Scroll down for Main Course Variations!

I find quinoa the perfect grain and most calorie-effective: just one cup raw quinoa grows and grows, and cooks up to be more than 5 cups cooked and fluffed quinoa. Simple math informs me that measure for measure, quinoa – in quinoa salad and all quinoa dishes – is a nutrition bargain. Raw quinoa is 170 calories for 1/4 cup: 170 calories for almost 1 1/2 cups cooked quinoa. Pretty amazing, no?  Thought so!

If you want quinoa to be your friend and do your bidding, here are two very simple secrets you need to know:

  • Rinse it in cold running water in a strainer, until the water runs clear. Rinsing it rids it of the saponin farmers spray on it to keep bugs away. Some brands quinoa clearly list their quinoa as pre-rinsed. in this case skip the rinsing step.

  • Quinoa cooks better and grows better if you start out with cold water

Continue Reading 2

Baked Beans Recipe. Meat Option

By on March 16, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

beer-baked beansMy baked beans are a perfect super nutritious vegetarian meal.

When my son Yakov was a little schoolboy, he would always gush about the baked beans he had in summer camp. He always urged me: Mommy, you must get the camp’s baked beans recipe! I did call the camp once, and they were happy to oblige: Their baked beans came straight from Heinz cans, reheated. Now, I am happy to report that even my son’s tastes have evolved, and he declares that Heinz should request my recipe: Heinz, do you hear this? Way to go!

Beans are so easy to use and contain ample amounts of fiber and protein.

To save time, good quality natural canned beans are perfectly OK to use.

Dark beer, please. That’s the secret of my baked beans’ heartiness. Then, simply mix it all in and bake, it’s simple as that!

Meat lovers: Throw in 2 cups diced natural smoked turkey!

Continue Reading 0

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

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.