Recipe Category Archives: Vegan Recipes

Pasta Tuna Sauce with Fennel Recipe

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

pasta with tuna sauce

Pasta Tuna Sauce and Fennel:

Opposites attract, in the kitchen and beyond! Tuna and Fennel: yum! Besides, my funky pasta tuna sauce is a whole new and fun way to eat canned tuna! Do not be alarmed by the fact that I don’t drain it—that’s practically all the oil contained in the dish, and that’s where all the good flavor is.

No added salt, please, as the tuna has enough to season the whole dish.

I adore Fennel: I think you can tell!

Just browse through my recipes and you will see how liberally I use it. Delicious, nutritious, low carb, low calories: Go for it!

You need not write off pasta as a high-carb dish:

Choose spelt pasta, or soba noodles, or rice noodles etc…. and enjoy pasta as often as you like, as do I!

I recommend Linguini or Spaghetti for my pasta with tuna sauce, but you can play with other pasta, just as long as it is not hollow, as this sauce would be too rich. I could see any flat noodles work very well.

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Turkey Oat Quinoa Chili Recipe. Vegetarian Option

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

oat quinoa chili

Oat Quinoa chili is the answer when beans don’t love you back!

You can make a perfect chili substituting oat, quinoa and rice in any proportion for the feisty beans, so you can have your chili and eat it too!

Ground turkey is an ideal choice for this oat quinoa chili, as it is so lean and so full of flavor, but any good lean ground meat will be suitable.

You can easily make this oat quinoa chili vegetarian:

It has lots of great flavor going for it even without the meat. Just skip it, and keep going, or use the suggested options.

If beans are no trouble, by all means use them. 6 cups total beans, and no quinoa or oats.

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Pumpkin Corn Soup Recipe

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

pumpkin corn soup lmr

Pumpkin Corn Soup. Quick and Healthy: My war cry!

It speaks of holidays, celebrations, good times and togetherness.

My pumpkin corn soup is ready in a jiffy!

Here’s where frozen, and of course unprocessed, butternut squash always comes to my rescue: In less than 10 minutes’ preparation time, and about 30 minutes’ cooking time, I got a potful  of fabulous soup!

Don’t divide: Freeze!

Oh yeah, that’s my other war cry, and I feel quite smug about it. Boy, you will be happy to find a container or two of perfect soup in your freezer when you are short on time!

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Chunky Corn Chowder Recipe

adapted from Levana Cooks, with Levana Nourishments Garden Vegetable

corn chowder

 

Corn chowder: What’s in a name?

Chowder almost always signals the presence of potatoes, and a hearty creamy-chunky texture.

This soup has an added appeal: a lovely pale yellow color.

Try your best to make this corn chowder with fresh corn

It is at its most tender and most delicious in summer. Settle for frozen if you must, but absolutely no canned corn. I am sorry to say the finished dish (or anything) made with canned corn is worthless. This corn fanatic just can’t bear the idea, sorry.

This corn chowder packs a great flavor punch, and needs no help from dairy ingredients.

But just in case you might want to splurge on an occasional dairy meal, throw in the optional freshly grated cheddar.

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Creamed Carrot Ginger Soup Recipe

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

carrot ginger soup

Carrot Ginger Soup stars the humble carrot.

It is complete with all the flavorings that compliment it: Don’t be afraid of serving carrot ginger soup to your guests, it doesn’t taste nearly as modest as the ingredient list reads.

This is a great vegetarian soup, and it is gluten-free without even trying! You got such a fantastic lineup of flavors here: Orange zest, fresh ginger, curry. How could you go wrong?
You can easily turn it into a full meal with the addition of a good crusty bread and a salad.

Chilled Carrot Ginger soup is great too: In this case mix in a little plain yogurt, or coconut milk in each serving.

This soup gets at once thickened and fortified by the addition of the grain. Be sure the grain is a quick cooking one, so it cooks in the same time as the rest of the soup. In other words, use the suggested grains, but do not use brown rice, barley etc.. It is all made of very easy to get ingredients, and it is ready in no time

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