Recipe Category Archives: Vegan Recipes

Cauliflower Leek Soup Recipe

By on July 19, 2017 in

Cauliflower gets another permutation in this nutrient dense soup!

It seems to be popping up everywhere today. What was once a humble vegetable avoided on vegetable platters is now showing up on every trendy menu! When combined with leeks, a milder, sweeter tasting member of the onion family, cauliflower thickens this light yet creamy soup.

There is nothing I don’t do with cauliflower:

Try rubbing the florets with oil, sprinkling them with smoked salt and maybe some nutritional yeast, and roasting them. Didn’t make it to the dinner table? Oy, thought so! I know, it happens to me all the time.
I make a grain-free tabouleh with it.
I throw it in smoothies. Yes, smoothies. Love how it adds bulk and texture and loads of nutrition, at no extra caloric cost.
I make curries, pizza crusts, kugel, pasta, you name it!

 

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Chocolate Chip Cookies Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

chocolate chip cookies

My chocolate chip cookies recipe is in all my cookbooks.

I can never make enough of these; and apparently, neither can thousands and thousands of people. You would think I would get tired of them. Absolutely not!

Besides high-quality ingredients, the secret of good chocolate chip cookies is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer: Remember, they continue to cook for a minute or two even as they cool.

No problem making chocolate chip cookies with gluten-free flour.

A good cookie sheet makes a difference too: The heavier the better, as a heavy sheet will distribute the heat evenly and gradually.

These chocolate chip cookies have recently won Best Recipe award in a health and nutrition site called Health Castle. Upon reading this, my friend Eve wrote me: “May your delicious cookies—we can attest to how delicious they are—melt in the mouths of millions with nary a hint on the hips!” Amen!

Recently, the Jewish Book Council invited me to write a few stories on their blog: one of them was on my CCC: You might enjoy reading it!

I have recently made a major tweak in chocolate chip cookies: reduced sugar. And it works!

Chocolate chip cookies often err on the sweet side, and even though I love them, I almost never got near them, and was reticent about tempering with the sugar. But now I see it works perfectly, and I (and you) can finally enjoy them more often without too much guilt.

Just one added very easy step you must take with reduced-sugar cookies: Flatten them before baking!

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Moroccan Semolina Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments  

semolina soup

Semolina soup is often breakfast in my native Morocco.

That was our hot cereal! In fact it is equally at home as breakfast or dinner

Semolina soup takes minutes from beginning to end and costs pennies, and it is so satisfying. I have whipped it up countless times when I needed to round out a meal in a jiffy.

You can save even more time by grinding the garlic and cilantro in a food processor.

For an occasional splurge, add some freshly grated parmesan.

Gluten-free: Look for brown rice farina, or simply use fine or medium corn meal.

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Dried Fruit Tsimmis Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

tsimmis

Tsimmis is a perennial Jewish Holiday Favorite.

There seems to be no Rosh Hashana without it, as it is the perfect quintessence of all our prayers on a dinner plate: Sweet, strong, deep, spicy, nourishing, delicious. My Tsimmis Recipe is included in my giant Rosh Hashana Recipe and Menu File, with an amazing selection. But this doesn’t mean you can’t enjoy it anytime. It has a few of my favorite things: Sweet potatoes, dried fruit, pineapple, warm spices.

Tsimmis falls in a grey area between savory and sweet:

Although it is meant as a side dish for meat and poultry, it regrettably often errs on the sweet and cloying side,  making it sometimes unsuitable even for dessert. There is no good reason for that. My Tsimmis relies entirely on naturally sweet vegetables, fruit and spices for sweetness, so it amply falls in the category of healthy cooking.

I love to make the full recipe

It seems to improve with age, so a couple days in the refrigerator is perfectly fine. Plus it freezes very well.

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Apple Cabbage Fennel Compote Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

fennel

Fennel is somewhat neglected in this country.

Quel dommage! This Cabage-Fennel-Apple trinity a real winner, besides being a real nutritional powerhouse. The sage brings all the flavors together. This will do excellently, alone or as a side dish with poultry or sliced steak. Try it as part of a vegetarian main course over kasha or in a kale salad

The food processor will do all your slicing and shredding in a wink of an eye!

The braising reduces the dish to a small, powerful delicious heap.

PS: Dear pregnant moms, did you know fennel does wonders for nausea? I kid you not. It was always my best friend throughout my (very tough) pregnancies. You’re welcome!

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