Recipe Category Archives: Mushroom Medley Levana Meal Replacement

Mushroom Eggplant Shakshuka Recipe

Adapted from Levana Cooks using Mushroom Medley Levana Nourishments

Eggplant Shakshuka?

Yes, you heard that right! I was on a kick for all things Israeli the whole past week, so it is no wonder that all the dishes I developed recently were Israeli or Israeli-inspired.

The starting point for Shakshuka is always the classic mother Shakshuka Recipe. Although my basic recipe includes many variations on the all-tomato one, this eggplant shakshuka variation came out so fantastic I thought I would give it pride of place in a post all by itself. Every ingredient is a star in its own right: portobello, eggplant, tomatoes, cheddar or other cheese including dairy free. Even no cheese at all would still make a great dish.

You can play with this recipe!

Go ahead and get your inspiration from the basic shakshuka above, and get an exciting variation every time. It all depends on what seems inviting at shopping time.

Make Eggplant Shakshuka the utilitarian way

Don’t divide the recipe, even if you are just two people eating. Rather, pour your eggs only over the vegetable section that will get eaten, and save the rest for the next shakshuka meal. It will freeze very well, but if you intend to use it in the next couple days, simple store it in the refrigerator.

Bingo: Get two meals with the labor of one!

The second time around, pour the vegetable mixture in a smaller skillet, and crack your eggs right on top, cooking the mixture just long enough to get the eggs cooked but still nice and runny.

Remember, you always want runny gooey eggs!

Getting the eggs harder will result in an uninspired and uninspiring dish. When it comes to eggplant shakshuka, and any shakshuka for that matter, gooey is the operative word! It always means the eggs go in at the end of cooking.

Don’t obsess about the perfect Saute!

Remember you will covering the skillet with a lid, so the vegetable mixture will soften and come together nicely.

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Basil Honey Dressing for Salads, Chicken, Fish

Adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

honey dressing

Use this Basil Honey Dressing not just on salads, but in chicken and fish dishes too: It is that good!

Thank you Liz Rueven at www.kosherlikeme.com for including my Basil Honey Dressing Recipe in your beautiful story about Marina’s great new artisanal Honey Line.

You will love the vibrant basil color and flavor in this dressing. The pair of basil and honey just can’t be beat. I like to make this dressing in the summer, when basil is plentiful, and use it in salad greens that include tomatoes, fennel or olives.

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Gluten-Free Pizza Recipe

Adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

gluten-free pizza

Gluten-Free Pizza. Yay!

Gluten-free friends rejoice: You can have your gluten-free pizza and eat it too!

The following recipe leaves you lots of room not only for the choice of flours, but also for the choice of toppings. No need to ever buy a commercial gluten-free flour mix, which you might not find in your neighborhood, and which will cost you much more . Rather, experiment with your favorite flours, and take good note of your favorite results. And same goes for toppings.

If it is tomato-and-cheese topping you like, go right ahead,  but if you would like to explore a little further, get exciting variations each time!

Let’s Talk Tapioca:

I urge you to experiment with the whole-grain flour gamut, but for gluten-free flour mixes, please be sure a third of your flour mix is tapioca flour. Good old tapioca, a blast from the past, is now all the rage! Made from the cassava root, tapioca is great as a thickening agent and adds a very pleasing chewiness and lightness to baked goods, and is easy to find.

Xanthan gum is an emulsifier easy to find in health food stores.

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Summer Vegetable Couscous

Adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

summer vegetable couscous

Vegetable Couscous is a summery version of the all-time classic:

We make it light and summery by using quick-cooking and fragrant light summer vegetables, like fennel, artichokes, zucchini, tomatoes.

Would you like to make summer vegetable couscous into a main course?

Scroll down to the bottom for instructions.

Couscous is traditionally made in a Couscoussier:

A deep narrowish pot filled two-thirds with water, and a top part with a perforated bottom where the couscous grain go and gets all permeated with the steam.

But you know what? I always fear these added steps, albeit simple, would act as a deterrent. With my much-simplified just-about-perfect method, you might make couscous more often. And not just for the larder couscous dish, but also for a simple side dish, or a base for couscous bowl.

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Chicken with Granny Smith Apples Recipe

Adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

chicken with granny smith apples

Granny smith apple is the star of this rustic and delicious Classic French dish.

You will love the crunch and tang of granny smith apples, and the great pairing with chicken! Be sure to use (green) granny smith apples, as their crisp texture will stand up to the sauteing, and their tang will add a wonderful layer of flavor in the finished dish.

Granny smith apple chicken is a delicious main dish

Your guests and family will go crazy over this recipe! For extra nutrients and protein, add in a Mushroom Medley Levana Nourishments pouch.

Straight from my latest cookbook, The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.

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