Recipe Category Archives: 30 Minutes or Less

Pasta Bolognese Recipe. Cabbage Noodles Variation

By on February 14, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

pasta bolognese

Pasta Bolognese? Deconstructed spaghetti and meatballs, hello!

The lazy-but-health-minded cook’s gastronomic dream actualized!

To parody Mark Twain, Pasta Bolognese is nothing but Sloppy Joe with a college education.

In fact, you might just enjoy Pasta Bolognese more often because there are no meatballs to shape and simmer. It’s ready in no time! Now, dinner will be on the table in a snap!

I just served this for dinner to my entire tribe, and I watched with great pleasure as kids big and small demolished the dish at an alarming rate. I suspect the kids were tickled pink to see their bubbie could get as messy as them! I am used to making a racket with pasta sauce: Just take a look at this express Pasta Bolognese I dreamed up in a flash from leftover hamburgers! Quick, healthy, delicious, and resourceful: my war cry!

Play around with your seasonings and your meat selection, or make it meatless with tempeh!

Hold on, I’m not done.

Are you trying to stay on a low carb diet? Thought so!

You want all the great pasta dishes without the pasta?

Cabbage noodles! Forget about zoodles and shmoodles, Cabbage noodles is the way to way to go, as it has TONS of Taam!

  Cabbage Noodles
=
Caboodles: My favorite!

Incredibly easy too!
– Put water to boil in a large pot.
– Half the head of cabbage and remove the cores (Nappa cabbage will work great too!)
– Slice the cabbage very thin
– When the water boil, throw in the sliced cabbage.
– Give it 2-3 minutes, until softened but still firm-tender

Now go ahead and make your favorite pasta recipes, using my Caboodles as noodles!

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Moroccan Potato Tajine Recipe

By on February 14, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

potato tajine

 

Potato Tajine is Sephardi food at its best and most understated.

Straight from the Moroccan kitchen of my childhood. Starring the humble potato. Ridiculously simple ingredients and hardly any labor. I have included several variations of this potato tajine to make it a full one-pot dish.

Make this potato tajine an all-vegetable main course or just a side dish.

It is overlaid with all that is fragrant and aromatic and colorful, and is the perfect vegetarian dish. Maybe your next Meatless Monday Dinner!

We love cooking with olives.

What’s not to like? Olives pack in quite a flavor punch, and they are so healthy!

Scroll down for all the exciting variations!

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Stir-Fried Kale Seaweed Shiitake Recipe

By on February 14, 2017 in

adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

kale seaweed and shitaki

Kale is so delicious and versatile

Here Stir-Fried Kale is overlaid with so many wonderful Asian flavors.

I bet you don’t always know what to make of – let alone with – those masses of leaves and roots piled demurely at every ethnic food market display you pass hurriedly on your way to and from work: kale, mustard greens, turnip greens, collard greens and whatnot. The good news is there’s plenty of ways you can use them, beside stir-fried kale and other greens: In smoothies, in soups, in salads. They cost pennies, taste delicious and deliciously spicy at no caloric cost, are veritable nutritional powerhouses and are a snap to prepare. In short, they are every bit as fascinating as they are tasty!

Seaweed is easy to find in health food stores

Explore with the whole gamut: Hijiki, arame, wakame, nori, kelp etc…). Throwing it in turns this simple stir-fried kale dish into an incredibly nourishing main course.

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Gluten-Free Muffins Recipe. All Variations

By on January 23, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

gluten-free muffins

Perfect gluten-free muffins takes a little practice!

And the good news is, with each new batch, your gluten-free muffins will get more delicious, and you’ll soon look like a pro.

Use this Gluten-Free Muffins Recipe as your guide, and take it places!

For these gluten-free muffins, one of the flours I used was almond flour, which imparts a wonderful flavor and delicate texture. But of course if you are dealing with a nut allergy as well as a gluten allergy, double up on other flours. Let me start by listing my gluten-free recipe exactly as I made it, using my favorite flours (almond and oat), then discuss other flavor and flour options.

Here I am giving you a recipe for a single recipe of Gluten-free muffins, but I should tell you I always make a double batch, why not, just as long as all ingredients are out and I got that oven going, plus my gluten-free muffins freeze perfectly.

Tapioca flour or arrowroot flour are very nutritious, and are easy to procure in health food stores

If you intend to bake gluten-free muffins, bread and other treats on a regular basis, it really pays to buy larger containers of gluten-free flour, in price clubs or online, as I do, as smaller containers can really err on the expensive side. I prefer to make my own gluten-free flour mixture than buy gluten-free flour mix, but of course if you come across a gluten-free flour mix brand that uses all healthy ingredients, go ahead and use it in your recipes, a total of 4 cups (including the tapioca, which the mix most likely includes).

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Vegan Raspberry Chocolate Mousse Recipe

By on January 22, 2017 in

adapted from Levana Cooks, using Cocoa Coffee Levana Nourishments
raspberry chocolate mousse

My Raspberry Chocolate Mousse is my new rock star.

That’s the consensus! It doesn’t in the least hurt that my raspberry chocolate mousse, a cousin just once removed from my vegan chocolate mousse (see below) is, like the great favorite many of you are used to, also vegan, gluten-free, no-cooking, ridiculously easy and tastes sinfully rich even as it is made with very sensible ingredients. I couldn’t keep my hands off it all day Friday, and kept sneaking a spoon in one of the glasses every half hour, until I wiped it out. I just ordered a dozen little 5-ounce mason jars just like the one in the picture, in honor of this dessert.

The pairing of chocolate and raspberries in this raspberry chocolate mousse is sublime.

As always when working with berries, I prefer frozen berries, as they are full-flavored and at the height of their ripeness and sweetness, and always good to go. I could see using frozen pitted cherries instead of raspberries; in this case just cut them in two or three pieces so they are distributed more evenly in the mousse. Likewise, I could see using cranberries: only in this case, add a little sugar.

Plain Vegan Chocolate Mousse:

I can’t tell you how many people make my recipe!
– Skip the berries and the creme de Cassis.
– Add 1 tablespoon instant coffee, decaf OK, dissolved in a few drops of warm water.
Proceed exactly as instructed in the recipe.

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